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Message
re: What's a good brisket rub?
Posted on 8/15/16 at 11:16 am to LSUballs
Posted on 8/15/16 at 11:16 am to LSUballs
quote:Ah, i thought you understood this? Any additional time is a waste of smoke. While I personally don't wrap at 4, even Franklin recognizes doing it is fine.
If you're only smoking a packer for 4 hours and cooking the rest of the way in a foil pan you dont know how to smoke a brisket.
quote:You may prefer that, but it's inferior to both paper wrapped and foil wrapped. Plus, you've wasted a shite ton of harwood.
But it ain't the same as a long slow smoke. A method that trumps all other methods.
1
Posted on 8/15/16 at 11:18 am to AlxTgr
Speaking of Aaron Franklin, here is his take on the subject:
LINK
quote:
Impatience. “The biggest mistake I see is that people simply don’t let the meat cook long enough,” says Franklin. Trying to rush the process by taking the brisket off the smoker and finishing it in the oven, or wrapping the meat in foil to speed up cooking time will increase cooking time because the meat doesn’t have a chance to cook efficiently. Franklin recommends smoking the meat for 1 1/4 to 1 1/2 hours per pound of meat. Finally, let it rest to seal in all the juices. “You just can’t force it—when it’s done when it’s done. And then you eat it.”
LINK
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