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|Topic Review (Newest First)|
|09-21-2012 02:17 AM|
|09-20-2012 04:19 PM|
If you're going to go with the cheaper one, definitely inject the broth and definitely go low n' slow on the temp. good luck
|09-20-2012 02:54 PM|
It all depends on how smoky you like things. I've been to bbq joints that really overdo it, especially if they're using something strong like mesquite.
|09-20-2012 02:39 PM|
|09-20-2012 11:40 AM|
I am going to give it a go with my first brisket this weekend. I have read that resting is important (most places I've read recommend two hours). But I see so many variations on actual smoking time; meaning the amount of time you continue to add chips and keep a good smoke going. Do you only smoke for the first two - three hours or do you continously add chips as needed throughout the entire session?
Thanks in advance. I appreciate the tips from all the experienced smokers in this thread.
|09-20-2012 10:01 AM|
|09-20-2012 07:56 AM|
However, the last brisket I did with a choice from Sam's Club turned out great. I've tried injecting and don't find it makes much difference, but then I'm cooking in a kamado-style cooker that holds in the moisture pretty well. Resting, however, is huge. That last one that turned out so nice I wrapped foil and in towels in the cooler for several hours before slicing.
Man, I think it's time for another smoking session...
|09-20-2012 07:41 AM|
This is my Brisket Rub that I came up with for Comps. It got me 4th last weekend out of 50+ teams. You can tweak it to your liking. I'm a HUGE chili pepper fan as you can tell by the ingredients. Its got a bit of a kick to it!
Down here in Texas we are anti-sugar for beef rubs.
1 Cup frozen (pureed) HOT Green Chili - Before Rub (can sub mustard for convenience)
1/2 Cup Paprika
2 Tablespoons Sea salt
3 Tablespoons Garlic Powder
3 Tablespoons Fresh ground black pepper
2 Tablespoon Jalapeno powder or Chipotle Powder
2 Tablespoon Ancho Powder (can edit out for convenience)
2 Tablespoon Onion Powder
Yields Approx. 10 oz shaker (Lawrey's Garlic Salt Shaker)
Cook to 195. Injection is great for moisture and equally important is resting for 1-2 hours.
Bought my first smoker 2 years ago...I'm hooked on it like a crack pipe.
(edit: I quoted the wrong person )
|09-20-2012 07:23 AM|
I saw that the smoker comes with a meat thermometer.
Is the one that comes with this smoker inaccurate?
|09-20-2012 12:10 AM|
As elohel mentioned, the cut of beef really helps a lot. The non-graded that I've gotten at Walmart was too tough. I noticed a difference when I used "select". Try Smart-N-Final, they had decent price on "select" grade.
A thermometer (both for the meat and for the smoker temperature) helps me (more for the meat temp). Haven't done BBQ long enough to do without a thermometer.
|09-19-2012 11:47 PM|
Thanks for the advice. I'm in Phoenix and its hard to get anything but a choice or select brisket around here. I guess im not ready to pay 5 to 6 dollars a pound for some high quality meat. I would really like to keep it under 3 dollars a pound. I like the idea of injecting the brisket with some broth.
|09-19-2012 03:58 PM|
1) High quality beef. Always. If you use select or choice brisket, which is what you'll find at most supermarkets, you're fighting an uphill battle. I'm not saying it can't be done.. but it's very difficult to make it tender and tasty without some skill. I've yet to do it after many, many briskets.
2) Inject the brisket with low-sodium beef broth. It doesn't really mask the flavor of the beef at all, and it adds a whole lot of tenderness and juiciness. Without doing it, it's a lot easier to dry out the beef and the window of error is much greater. I think approx 1 fl oz. = 1 lb is what I go by. Very similar to brining chicken, which if you aren't doing, start.
3) Find a good rub with plenty of salt and sugar in it. Helps to make a nice, flavorful crust that any good brisket should have.
4) I always do fat-side down, but I don't think it really matters. I'm actually wondering why I'm writing out this step since I think it's pretty irrelevant.
5) Get a digital meat probe. You should have one for smoking or BBQ'ing, no exceptions. Pull at higher temps if you want to shred, slightly lower if you want to slice. 180*-200* range.
That's all I can think of at the moment. Lemme know if you have any other questions. I can't stress how important #1 is, though. Once I started paying ~$40 for a whole brisket vs. ~$30 for a supermarket brisket, my results skyrocketed. It's just like cooking a sirloin steak vs. a ribeye.
|09-19-2012 02:24 PM|
|09-19-2012 01:11 PM|
Damn, that sucks. I better unbox mine tonight. Had it since last Thursday, but haven't had the chance to get at it yet.
I would most def exchange it if possible.
|09-19-2012 10:22 AM|
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