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Started By
Message
re: Week 52 of 52 of 2013 Golf Thread: Awards Week
Posted on 12/23/13 at 10:56 am to malvin
Posted on 12/23/13 at 10:56 am to malvin
quote:
brisket, rack of ribs
I'm tackling those next. Ya just put a rub on the brisket?
Cover it for the first few? Uncover for the last few?
Also, do you go through a boat load of chips?
I burned some chips yesterday.
2
Posted on 12/23/13 at 11:11 am to BRgetthenet
quote:
I'm tackling those next. Ya just put a rub on the brisket? Cover it for the first few? Uncover for the last few?
Don't cover until you rest it
Never wrap anything you smoke, especially at the beginning, that's when the smoke penetrates the meat the best
Once the bark is formed, you can wrap, but I don't think it's necessary
You can wrap and move to oven if you like, because that's all your smoker is doing at that point
Posted on 12/23/13 at 11:13 am to BRgetthenet
Homemade rub on the outside. Sometimes inject with beef broth. Leave it uncovered the entire time. Cook at 250° to an internal temp of 195°-200°. Usually about 6-8 hours depending on the size of it. Add chips as needed. I suggest not using mesquite for a brisket. It's in there for a long time and mesquite is very strong and will overpower the flavor of the meat. We usually use a mix of hickory apple and cherry
You'll just have to play with it and find what you like. If we start it early we will cool at 225° for longer. Pull it off at an internal between 195 and 200 and you can't go wrong
You'll just have to play with it and find what you like. If we start it early we will cool at 225° for longer. Pull it off at an internal between 195 and 200 and you can't go wrong
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