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Message
re: Smoking a 10lb brisket
Posted on 11/15/18 at 6:15 am to CarRamrod
Posted on 11/15/18 at 6:15 am to CarRamrod
quote:
how did you ruin a brisket.
Several ways. Didnt cook past the stall long enough, wrapped in foil so came out like a slow cooked roast...I prefer sliced brisket
I use the indirect plate setter with a drip pan beneath. Comes out perfect for me now. Next time I cook will try fat side down and update if it comes out better, worse or the same
1
Posted on 11/15/18 at 8:25 am to proger
Brisket is tough to get perfect. If you are going to wrap it you wont ever ruin one. It is a helluva crutch. If I am cooking for people I always wrap
If you have a decent piece of equipment you can cook fat side up or down it won’t matter.
I like all rubs as long as they don’t have chili powder or cumin in them.
Put your pit on 225. Then watch the meat probe temp Season the hell out of it. Then wrap at the end, foil will steam it more than paper. I would rather have wet fall apart brisket than tough sliced brisket so I always err on that side.
If you have a decent piece of equipment you can cook fat side up or down it won’t matter.
I like all rubs as long as they don’t have chili powder or cumin in them.
Put your pit on 225. Then watch the meat probe temp Season the hell out of it. Then wrap at the end, foil will steam it more than paper. I would rather have wet fall apart brisket than tough sliced brisket so I always err on that side.
Posted on 11/15/18 at 8:39 am to tigerfoot
i like putting cayenne in my rub that gives it a little heat.
This post was edited on 11/15/18 at 8:40 am
Posted on 11/15/18 at 9:01 am to OTIS2
quote:
Good salt and fresh cracked pepper as a rub will be agreed upon.
A lot of the big Texas restaurants claim they do this, but actually put more in the rub. Franklin immediately comes to mind. He claims this a lot.
He does weird shite like that a lot, I forget how many versions of his restaurant's bbq sauce recipe he has put out in his books and videos and all of them are different and don't taste anything like his sauce.
Posted on 11/15/18 at 10:29 am to Dam Guide
quote:
A lot of the big Texas restaurants claim they do this, but actually put more in the rub. Franklin immediately comes to mind. He claims this a lot.
He does weird shite like that a lot, I forget how many versions of his restaurant's bbq sauce recipe he has put out in his books and videos and all of them are different and don't taste anything like his sauce.
You don't sell the cash cow.
If I was him, I would do the same damn thing.
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