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Small CAB brisket on an offset wood burner
Posted on 8/31/18 at 1:56 am
Posted on 8/31/18 at 1:56 am
Going to pick up 2 CAB briskets Fridayto smoke on offset smoker. Never cookedd CAB briskets before but they're only like 7 lbs or so st my local store. Also has a very very thin flat.
Any tips on not scorching the flat??
I also have an extremely difficult time maintaining steady temp in my Oklahoma Joe's style homebuilt smoker. I can only hit the sweetspot (250-275) for about 20 minutes at a time. Using small hickory logs for fire.
Any tips on not scorching the flat??
I also have an extremely difficult time maintaining steady temp in my Oklahoma Joe's style homebuilt smoker. I can only hit the sweetspot (250-275) for about 20 minutes at a time. Using small hickory logs for fire.
7
Posted on 8/31/18 at 3:46 am to Jack Ruby
To see if you can steady the heat level some, switch to lump charcoal with a lesser amount of wood. Shoot for 225-250.
Posted on 8/31/18 at 7:58 am to Jack Ruby
I don’t know exactly how your Oklahoma Joe’s compares to mine, but I can roll at 215-225 for hours at a time with some babysitting.
Posted on 8/31/18 at 8:23 am to Jack Ruby
What is a CAB brisket?
Posted on 8/31/18 at 8:31 am to Rouge
quote:
CAB
Certified Angus Beef
Kinda like a choice plus rating.
Posted on 8/31/18 at 8:58 am to Jack Ruby
I'm a novice at brisket and I always have problems with the flat. Just separate point and flat, I guess.
Do any stores sell just the point?
Do any stores sell just the point?
Posted on 8/31/18 at 10:27 am to Jack Ruby
Once the bark sets up on the flat end, I usually wrap a piece of aluminum foil around the edge of it to keep it from drying out. Usually works pretty well
Posted on 8/31/18 at 10:32 am to Jack Ruby
You really have to get familiar with an offset before you start taking on briskets. Maintaining temp is the entire game with an offset. Making mods will HELP but it is mostly learning how to maintain temp. I did three or four dry runs with no food just to learn how to maintain temp before I ever started smoking meat, then I smoked just ribs, wings and chickens for a while (the meats that take the least amount of time) before I ever went after brisket. Sorry for rambling but you gotta learn to maintain or else youre wasting good meat. Theres an art to using an offset.
Posted on 8/31/18 at 10:34 am to Jack Ruby
If they are 7 lbs then must just be the flat? If I was just doing the flat I would run it at 275 for a couple hours then wrap. Pull it off when it gets to about 190-195 internal. I would cook it hotter cause it does not have as much fat by itself, You want to get it done pretty quick so,it wont be dried out.
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