Kolek planning to go pro
Going to do my first brisket this Saturday and couldn't find the larger smoked meats thread. Seasoning with Laurie's seasoned salt and pepper, injecting with homemade beef stock, smoking at 225.Do I need to wrap it? Do I need to trim the fat? Should I brine it at all? Do I need a binder like mustard with ribs?
For every new cut I'm smoking, I start with Jeff Phillips' website and go from therehttps://www.smoking-meat.com/october-3-2019-the-wooster-brisketHe's selling his own rub, which you don't need, but he's never steered me wrong.Get it? Steer? Ha
Can we get pics of Laurie????For JB, of course.LOL
Wrapping helps you push through the stall, which starts at about 160. If your are using foil, go with the big @ss foodservice roll from Costco.Butcher paper works great too. Here’s a 16 hour cook recipe from Malcom Reed.https://howtobbqright.com/2020/05/22/pellet-grill-brisket/Yes to trim down to 1/4 inch fat thickness. I also like to separate the flat from the point for more even cooking. If I inject, I use jonny’s French dip concentrate. Mop with plain ole apple juice. Another good mop is Carolina Kiss marinade (google it).Try some commercial rubs. Have fun and experiment. Give Killer Hogs rubs a whirl. Or make your own. Pro tip, Laurie may not appreciate you rubbing her on a hunk of raw brisket. If she likes it, then she’s a keeper, though
5hrs in, not seeing any real bark, is there a trick to get some forming at this point?
What temp did you cook it to?
Going to do my first brisket this Saturday and couldn't find the larger smoked meats thread. Seasoning with Lawry's seasoned salt and pepper, injecting with homemade beef stock, smoking at 225.Do I need to wrap it? Do I need to trim the fat? Should I brine it at all? Do I need a binder like mustard with ribs?
wrap around 165 (pink butcher paper vs foil) - i'd run it to 204you need to trim the fat - the hard pieces wont render during the cookdon't brine ityou don't need a binder
I find at 204, if you are not careful, the meat can start to shred. What’s your “secret”?Legs, eff off. Quit with the fairy dust, sea shells and balloons hyperbole. We are talking MEAT here.
I start at 190 for 8 hours, wrap, and 234 for another 8. Looking for 196 -200.
Hey All, would anyone like to weigh in on smoking a Turkey Breast? Brine, no brine etc? Thanks.