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Posted on 1/31/11 at 8:16 am to Patch
Smoke Ring has very good advice to follow. It will look like his picture if you follow it. In my opinion 165-175 is too early to take off. At least 195 internal temperature and it will be moist and tender.
Posted on 1/31/11 at 8:25 am to couvy1
so does everyone at least marinade their brisket the night before or should i leave it as is and inject or just leave it plain?
Posted on 1/31/11 at 8:59 am to Patch
I forgot about a key thing I do:
I used to marinade, but gave it up...instead of marinade, I dry rub the night before. I sometimes inject steak sauce, hot sauce, or beef stock and cayenne or beef stock and apple juice (for my Yankee sister-in-law ... shhh, don't tell on me to any purists).
Anyways, I now keep a jar or spray bottle of olive oil mixed with cayenne pepper. That's it...olive oil and cayenne. "Color" the oil to taste -- orange = some spicy, reddish brown = real spicy.
After the brisket gets a "char" starting to form around it, I baste on a little oil/pepper mixture whenever I open the smoker. It gives a nice coating, keeps the meat from drying out, and leaves a hint of spice behind when the oil evaporates.
So, instead of marinade, periodic bastings of olive oil and cayenne (on top of the previous seasonings I mentioned in earlier posts).
It just takes an extra five seconds whenever the smoker is opened.
I used to marinade, but gave it up...instead of marinade, I dry rub the night before. I sometimes inject steak sauce, hot sauce, or beef stock and cayenne or beef stock and apple juice (for my Yankee sister-in-law ... shhh, don't tell on me to any purists).
Anyways, I now keep a jar or spray bottle of olive oil mixed with cayenne pepper. That's it...olive oil and cayenne. "Color" the oil to taste -- orange = some spicy, reddish brown = real spicy.
After the brisket gets a "char" starting to form around it, I baste on a little oil/pepper mixture whenever I open the smoker. It gives a nice coating, keeps the meat from drying out, and leaves a hint of spice behind when the oil evaporates.
So, instead of marinade, periodic bastings of olive oil and cayenne (on top of the previous seasonings I mentioned in earlier posts).
It just takes an extra five seconds whenever the smoker is opened.
This post was edited on 1/31/11 at 9:03 am
Posted on 1/31/11 at 9:17 am to Mac4
quote:
Your first mistake is dont buy one trimmed and dont trim it either, when you cook a brisket cook it fat side up so that all the fat will melt and basically seep through the meet causing it to be moist
This except I'd use 'meat' instead of meet. Continually baste as well
Posted on 1/31/11 at 9:20 am to Smoke Ring
Smoke ring, you the man, I'm gonna try this out in the next week or two, however mine yesterday was pretty dry, great crust flavor, but dry on the inside and tough. I took it out at 175 so I will leave it next time and take it out at 195 or so. I appreciate all the great tips!!!
Posted on 1/31/11 at 9:32 am to Smoke Ring
quote:i like that idea, could have other acidic flavors as well mixed in,, like lemon, urnge, apple, etc..
I now keep a jar or spray bottle of olive oil mixed with cayenne pepper.
Posted on 1/31/11 at 9:41 am to Ole Geauxt
How much oil an how much cayenne do you use? I tend to over do things lok
Posted on 1/31/11 at 10:46 am to Patch
Patch,
I never do it the same way twice, because I'm going for color ... I just eye-ball it
I like to spray best ... I get my 'cooking sprayer' (it's a sanitized gardening spray bottle from Wal-Mart, never used for gardening or other stuff) ... I put in 4-5 fingers of oil, and 1 tablespoon of cayenne for orangeish (light) flavor or multiple tablespoons of cayenne for red-brown (hot) flavor
Just spray, spray, spray the meat ever hour or so, and it works real well
I may experiment with other acidic flavorings. I just use oil and cayenne because I learned it that way at an Aggie tailgate ten years ago
I never do it the same way twice, because I'm going for color ... I just eye-ball it
I like to spray best ... I get my 'cooking sprayer' (it's a sanitized gardening spray bottle from Wal-Mart, never used for gardening or other stuff) ... I put in 4-5 fingers of oil, and 1 tablespoon of cayenne for orangeish (light) flavor or multiple tablespoons of cayenne for red-brown (hot) flavor
Just spray, spray, spray the meat ever hour or so, and it works real well
I may experiment with other acidic flavorings. I just use oil and cayenne because I learned it that way at an Aggie tailgate ten years ago
Posted on 1/31/11 at 10:48 am to Patch
quote:
so does everyone at least marinade their brisket the night before
never.
take the packer out, rinse it off, squirt mustard all over and coat with rub..toss on smoker. its the low-and-slow that makes it tender and juicy..no need to inject it or soak it in apple juice, etc.
Posted on 1/31/11 at 10:50 am to Smoke Ring
quote:
whenever the smoker is opened
this does not compute
i generally only opener my smoker when the temp is 195 or the fire goes out too early.
Posted on 1/31/11 at 10:50 am to Patch
quote:
but dry on the inside and tough.
what type of smoker do you have again?
Posted on 1/31/11 at 10:57 am to CAD703X
quote:
take the packer out, rinse it off, squirt mustard all over and coat with rub..
twss
This post was edited on 1/31/11 at 11:22 am
Posted on 1/31/11 at 10:59 am to Ole Geauxt
wondering when you'd show up...can count be far behind?Posted on 1/31/11 at 11:13 am to CAD703X
quote:
...can count be far behind?
oh no, don't bring your bf into this Mister!!Posted on 1/31/11 at 11:18 am to Ole Geauxt
quote:
take the pecker out, rinse it off, squirt mustard all over and coat with rub..
twss
Oh, Im here, but I've turned over a new leaf and will not be participating in threads of crude nature and bahaviour. I was "born again" recently when American Express called me about my Gold Club spending habbits
Posted on 1/31/11 at 11:22 am to Count Chocula
relax, she's not on, is she?
Posted on 1/31/11 at 11:29 am to Ole Geauxt
Beleive me, we'd all know if she was!
Posted on 1/31/11 at 11:31 am to Count Chocula
coming thru Laffy on about Tuesday...Call Dons for me, make sure they got plenty..
Posted on 1/31/11 at 11:36 am to Ole Geauxt
quote:Lets see, you'll have the shrimp and crab gumbo (cause they don't put the shrimp and crab in until you order it, or some such shite as that)...
coming thru Laffy on about Tuesday...Call Dons for me, make sure they got plenty..
Amiright!
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