And since your thread has been completely jacked, let's try to get it back on track.

1) I just received the rec tec pellet as a gift. Love that damn thing and makes low and slow so much easier...Almost feel guilty it's so damn easy. Almost, I said.

2) Rub - I like to take a little bit of the pickling juice from a jalepeno jar and mix with a little bit of mustard. I like it thinned out and just lightly coat the brisket. In a shaker, I'll mix 6 Tablespoons cracked pepper, 3 Tablespoons kosher salt, 3 Tablespoons Seasoned Salt, 1-1.5 Tablespoons Garlic. Coat liberally. Let it sit 45 minutes.

3)Cook at 225 until it hits internal around 201-203. Every now and then, I'll sprits it with a water, apple cider vinegar, and Cayenne mix. I try not to ever foil but sometimes I do (I'll do it around 165). Pull it and let rest no less than an hour.

Disclaimer: This is one man's method. It works for me.

This post was edited on 8/15/16 at 10:01 am

2 ...

Report Post

Posted by Tiger Ree

Houston

Member since Jun 2004

24558 posts

Posted on 8/15/16 at 11:52 am to Linkovich

quote:
201-203

I absolutely love this. You can tell barbecuing meat is becoming a lot more popular these days.

I started smoking meats a long time ago. I caught the bug and started spending money on it in 2011. When I first started, everything was "around". Pull it at around, wrap it at around, it is ready when it is around.

Now it is exact temperatures. Wrap at 160, pull it between 201 and 203, etc. Reading this thread and articles yesterday has shown me that smoking meats is becoming more and more scientific. The guy that I quoted on the Texas crutch info from Amazing Ribs is "Prof. Greg Blonder he has a physics BS from MIT and a physics PhD from Harvard. He more has than 80 patents." Greg Blonder

People have been smoking meats for thousands of years. Even on this continent "Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term barbacoa referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbeque."

Makes you wonder how these people got by without Traegers, WSM's, BGE's, remote wireless probes and thermometers, and Guru's and other devices that allow to control the temp of your smoker from the office or grocery store.

The only tech I use is the WSM and two thermos (one wireless) for the WSM. Well some may consider charcoal and wood chunks from a bag tech when compared to the old days.

Besides the briskets being exceptionally good, maybe this is why I smoke them the way I do. I'm bucking the system. Maybe even a little lazy when it comes to the prospect of possibly having to cook a piece of meat 18 to 24 hours before it is ready.

1 ...

Report Post

Posted by GREENHEAD22

Member since Nov 2009

19673 posts

Posted on 8/15/16 at 2:24 pm to Linkovich

Thanks for trying to get the thread back on topic. The brisket came out okay but not quite as good as I was hoping. But this is the first one I've done so its a learning experience. I cut the brisket at the flat and the point and instead of putting them on separate racks I put them on top of each other which was probably a mistake. I initially wasn't going to wrap it however I started running out of time and wrapped it for the last 3 hours or so and pulled it on the internal temp got to 200. It wasn't as tender as I had hoped at least the flat wasn't and didn't have quite the amount of smoke that I like but I am finding that it's hard to get a lot of smoke flavor with these electric smokers. For my next one I am going to put them on separate tracks and going to add to apple cider vinegar to the water pan. I saw something about adding a couple briquettes of charcoal to the wood chips tray for extra smoke flavor, has anyone heard of this? I may have to try the bit with using the jalapeno pickle juice. I mixed some mustard and Worcestershire sauce together along with a rub recipe I got from a local barbecue joint here and it came out pretty decent.

3 ...

Report Post

Food and Drink - Replies to Post

Return To Board

Page 1

Return To Board