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Started By
Message
Smoking a Brisket
Posted on 1/31/13 at 11:19 am
Posted on 1/31/13 at 11:19 am
I will be smoking a Brisket this weekend, the last brisket i smoked a couple of years ago was not very good but I contribute that to having a very shitty smoker.
Anyone got a good rub recipe? At what temp do you usually pull your brisket? Tips/Tricks?
Anyone got a good rub recipe? At what temp do you usually pull your brisket? Tips/Tricks?
Posted on 1/31/13 at 11:27 am to CBLSU316
wrap in foil at 170ish, return to pit to 190-200
for brisket my rub is mainly salt and pepper. lil garlic powder maybe but that's about it
for brisket my rub is mainly salt and pepper. lil garlic powder maybe but that's about it
This post was edited on 1/31/13 at 11:28 am
Posted on 1/31/13 at 11:31 am to CBLSU316
Cook at around 230 til IT reaches 165 or so then wrap in foil and cook til 195 IT. Wouldn't hurt to put a lil beef broth in when you foil.
Do you plan to pull or slice? If pulled then maybe go to 205.
Do you plan to pull or slice? If pulled then maybe go to 205.
Posted on 1/31/13 at 11:39 am to CBLSU316
For a packer trimmed brisket of @10 to 15 lbs, I use @2 cups of brown sugar, 3 T of Tony's and 1 to 2 T of dry mustard. Mix and cover the meat well just before you put it on the smoker. Makes an awesome bark with a great flavor.
Posted on 1/31/13 at 11:42 am to CBLSU316
Do you have a decent digital thermometer?
Posted on 1/31/13 at 11:55 am to KosmoCramer
Posted on 1/31/13 at 12:00 pm to PBeard
1 Cup Dark Brown Sugar
1/2 Cup Paprika
2-1/2 TBS Course (Salad Grind) Black Pepper
1-1/2 tsp Chili Powder
1-1/2 TBS Garlic Powder
1-1/2 TBS Onion Powder
1 tsp Cayenne (Red Pepper)
2 TBS Kosher Salt
This gives mine a good bark.
1/2 Cup Paprika
2-1/2 TBS Course (Salad Grind) Black Pepper
1-1/2 tsp Chili Powder
1-1/2 TBS Garlic Powder
1-1/2 TBS Onion Powder
1 tsp Cayenne (Red Pepper)
2 TBS Kosher Salt
This gives mine a good bark.
Posted on 1/31/13 at 12:17 pm to CBLSU316
Bet it's going to be good. Let me know how long it takes. I may try this next weekend.
Posted on 1/31/13 at 12:52 pm to KosmoCramer
quote:
Do you have a decent digital thermometer?
Ill be picking one up this week as my other one broke.
Coater....Ill put some pics up on here when its done. Did ya see my thread last night with my new table for the Kamado Joe?
Posted on 1/31/13 at 2:24 pm to LSUFanNTX
That much sugar on beef? Sounds like a pork rub. It'll definitely make a nice bark tho.
Posted on 1/31/13 at 2:54 pm to CBLSU316
Cover it slid wit yellow (French's) mustard. Then black pepper until pretty much solid layer of black pepper. Dust lightly with garlic. Then smoke.
That's pretty much all I do.
Add sauce last hour or two. I like to cut my sauce by half with a beer and sauce it seven or eight times.
That's pretty much all I do.
Add sauce last hour or two. I like to cut my sauce by half with a beer and sauce it seven or eight times.
Posted on 1/31/13 at 3:03 pm to CBLSU316
When your smoking that bad dude your actually braising.
Braising is a little different than other cooking methods and throws some people off sometimes.
The goal is to convert all or alot of the connective tissue that makes a cut of meat like brisket tough (collagen) into gelatin.
To do this you need to things:
1. Moisture
2. Low heat (185 to 250ish)
You cannot OVER cook the meat. It is already over cooked as far as most beef goes its just covered in that delicious gelatin so it seems moist. You can however get it so hot that you lose all your moisture and stop the above conversion leaving the meat dry and tough because there is no gelatin.
So keep it moist and not too hot.
Braising is a little different than other cooking methods and throws some people off sometimes.
The goal is to convert all or alot of the connective tissue that makes a cut of meat like brisket tough (collagen) into gelatin.
To do this you need to things:
1. Moisture
2. Low heat (185 to 250ish)
You cannot OVER cook the meat. It is already over cooked as far as most beef goes its just covered in that delicious gelatin so it seems moist. You can however get it so hot that you lose all your moisture and stop the above conversion leaving the meat dry and tough because there is no gelatin.
So keep it moist and not too hot.
Posted on 1/31/13 at 3:05 pm to mx579
That much sugar on beef?
Works out fine, it ends up more spicy than sweet.
Works out fine, it ends up more spicy than sweet.
Posted on 1/31/13 at 3:16 pm to CBLSU316
Don't smoke a brisket braise a brisket. Try it once and you'll never eat it any other way.
Posted on 1/31/13 at 3:22 pm to BigJake
quote:
Don't smoke a brisket braise a brisket.
When you smoke a brisket you are braising it.
Just in the presence of smoke.
Posted on 1/31/13 at 3:38 pm to CBLSU316
the last time we boiled crawfish, we put a brisket in the seasoned water for about 30 minutes in a rolling boil.
we then took it out and seared it on the grill for about 20 minutes. finally, we wrapped it in 4 layers of foil and flipped it every 30 minutes for 2 hours.
holy shite it was the best i've ever had.
we then took it out and seared it on the grill for about 20 minutes. finally, we wrapped it in 4 layers of foil and flipped it every 30 minutes for 2 hours.
holy shite it was the best i've ever had.
Posted on 1/31/13 at 9:34 pm to CBLSU316
quote:
Coater....Ill put some pics up on here when its done. Did ya see my thread last night with my new table for the Kamado Joe?
I did and it's badass
I think the paper towel holder is a good suggestion.
Posted on 2/1/13 at 5:17 am to CBLSU316
Ill never put brown sugar on meat. JMO tho. And yes I have tried it.
Posted on 2/1/13 at 5:32 am to oldcharlie8
quote:
the last time we boiled crawfish, we put a brisket in the seasoned water for about 30 minutes in a rolling boil. we then took it out and seared it on the grill for about 20 minutes. finally, we wrapped it in 4 layers of foil and flipped it every 30 minutes for 2 hours.
that sounds amazing.
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