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Thu, 07/09/2015 - 15:52
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Needs help with brisket
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Lately my brisket comes out too dry. What are your techniques to keep it moist?
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Lately my brisket comes out too dry. What are your techniques to keep it moist?
Nice and juicey
This one turned out great awesome thanks bros
Look at that smoke ring. Damn tasty I bet. Looks like you have part flat and part point. Next time you make one if it is the flat and point separate them after cooking, but before slicing. The muscle fiber runs in different directions and could lead to a chewy bite. I then take the smaller one and cube it up and throw it back on the grill for 15-20 minutes to make some burnt ends. Tomorrow I will be doing an event and if I can get some privacy I will post up some pics. 10 pork shoulders and a dozen racks of baby back ribs
+1 looking good.
Thanks bro for your help again you have any ideas about building a smoker
Oh yeah buddy. Talk to me. Fr sent. I have a lot of ideas.
Fr accepted
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Can't click on it bro. Retry
Ya im trying to figure it out
Hunter has you set. I however trim almost all the fat off. And cook it on the untrimmed side. I usually wrap it at 160 degrees with some apple juice or even a beer. I then take it out at 193 and let it rest for an hour. I've only cooked a whole briskit. So I separate the flat from the point and I usually cube up the point add some more of my rub and crisp them up a bit on higher heat. Good luck
hunteron20sIm a 2 hour rester myself lol
Wish this dude didn't get banned. Had lots of good smoking tips just reading through this.
Two hours? I'm too impatient for that. Plus I always have a crowd of hungry people. Maybe next time I'll try two hours and fill them up with other stuff so I have more briskit for myself. Lol
hunteron20sThe longer it rest the better it will taste trust me ..
Where do you get your meat
Not replying for him but I will. I have a local meat market and I tell him what I'm looking for and he picks and chooses for me. Any small butcher shop will do the same if you treeat them well
Ok what should i be looking for i do have access to some good butcher shops take me to meat school what do i look for
When I buy a briskit I'm looking for a whole or packer briskit. It's still in the cryovac packaging. They range in size from 14-18 pounds. The bigger the briskit the more fat you'll have to trim off. I always age mine for 45-60 days in the cryovac. Whis ch is why its important to find a good butcher. Mine stores them in his cooler for a month or so before I cook it. I don't open the cryovac until the day of the cook. Then I open it trim almost all the fat off and inject it, lather on a generous layer of my own beef rub and smoke it. With a pan of water under it. Don't let the pan go dry or the briskit will dry out. Wrap at 150-160. Continue to cook and I've already gone through all the steps somewhere in this thread. I have a briskit planned for the end of July I'll post pics when I do it
Awesome thanks
Thanks for the tips love me some burnt ends
I make my own rub its a crappy side box smoker very hard to control temp i do wrap it at the end whats your thoughts on trimming how much fat do you leave
hunteron20sWhat wood are you using ? Gotta be able to keep the heat steady bro ..i can cook on a weber and tear it up
I just use charcoal and small amounts of mesquite or hickory or cherry
hunteron20sTry using more wood less charcoal. .like i use hickory or pecan never mesquite . .if you burn the wood into coals it should be easy to maintain and not have flare ups. .do you know how to post picks in here ? I can post a bunch .i take pics at every competition i do ..plus all the awards etc ..i am sponsored by a beer company and a few others
No i dont know how to post pics maybe you just copy and paste it in your reply
hunteron20sAlright im gonna hook you up ..
1st make sure i can touch end to end to see if its tough or not .
2nd i leave 1/4 inch of fat nothing more ..
3rd i use a dalmation rub like 6 to 8 hours before cooking .i slather with mustard before the rub .i also inject mine ..
I cook at 260 lowest to 270 then once i have a good bark i wrap it to finish it off ..always juicy and tender ..
Fat side up or down also thanks for tips ill be trying it out this weekend:)
hunteron20sFat side up ..and put the thinner part away from the heat .so the heat is hitting the fat more to melt that down. .anything at all just ask .ill spill some tips and secrets out .
Thanks
270 pull it at 180
hunteron20s180 is not done at all .193 is the lowest i will pull it .200 is max ..when do you apply your rub ?what type of smoker do you use ..? Have you tried to wrap it before ?
hunteron20sWhat temp do you cook it at and for how long plus what temp is the internal at ??