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Author Topic: Smoked Meats Matta  (Read 3175 times)

Hards_Alumni

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Re: Smoked Meats Matta
« Reply #25 on: September 02, 2021, 12:28:24 PM »
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?

IMO, don't inject it.  Be patient with the temperature plateau, don't brine, don't over trim the fat, but get the huge junk off.  Spray with AC vinegar and Worcester every 30 min or so.  I just season with kosher salt and corse ground pepper.  No binder.  When it's done, Wrap and let sit in a cooler for an hour.

Everyone will have their own methods, YMMV.

StillAWarrior

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Re: Smoked Meats Matta
« Reply #26 on: September 02, 2021, 12:59:01 PM »
For every new cut I'm smoking, I start with Jeff Phillips' website and go from there

https://www.smoking-meat.com/october-3-2019-the-wooster-brisket

He's selling his own rub, which you don't need, but he's never steered me wrong.

Get it? Steer? Ha

Yeah, but you shouldn't let him cow you into a hasty purchase.
« Last Edit: September 02, 2021, 02:55:30 PM by StillAWarrior »
Never wrestle with a pig.  You both get dirty, and the pig likes it.

Galway Eagle

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Re: Smoked Meats Matta
« Reply #27 on: September 02, 2021, 01:10:06 PM »
For every new cut I'm smoking, I start with Jeff Phillips' website and go from there

https://www.smoking-meat.com/october-3-2019-the-wooster-brisket

He's selling his own rub, which you don't need, but he's never steered me wrong.

Get it? Steer? Ha

Classic
Maigh Eo for Sam

real chili 83

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Re: Smoked Meats Matta
« Reply #28 on: September 02, 2021, 01:14:23 PM »
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?

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

Galway Eagle

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Re: Smoked Meats Matta
« Reply #29 on: September 02, 2021, 01:50:32 PM »
Sweet, thanks everyone!
I'll let y'all know how it went.
Maigh Eo for Sam

real chili 83

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Re: Smoked Meats Matta
« Reply #30 on: September 02, 2021, 03:00:02 PM »
Can we get pics of Laurie????

For JB, of course.

LOL  ;D ;D ;D

Galway Eagle

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Re: Smoked Meats Matta
« Reply #31 on: September 02, 2021, 04:17:23 PM »
Can we get pics of Laurie????

For JB, of course.

LOL  ;D ;D ;D

Haha meant Lawry's 🤦🏻‍♂️
Maigh Eo for Sam

Dr. Blackheart

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Re: Smoked Meats Matta
« Reply #32 on: September 02, 2021, 05:14:30 PM »
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

You need a YouTube channel.

rocket ALM surgeon

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Re: Smoked Meats Matta
« Reply #33 on: September 02, 2021, 08:19:28 PM »
Can we get pics of Laurie????

For JB, of course.

LOL  ;D ;D ;D

the professor of smoke knows what the best rubs for his meats are...carolina kiss is the bomb though.  use it as a mop and a marinade for pork shoulder on a pretzel bun with cole slaw, pickles and onions on top, served with a side of hush puppies and you'll be in hog heaven
"you ever been to a caucus...no you haven't, you're a lying dog-faced pony soldier"

Galway Eagle

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Re: Smoked Meats Matta
« Reply #34 on: September 04, 2021, 12:58:07 PM »
5hrs in, not seeing any real bark, is there a trick to get some forming at this point?
Maigh Eo for Sam

rocket ALM surgeon

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Re: Smoked Meats Matta
« Reply #35 on: September 05, 2021, 08:10:22 AM »
5hrs in, not seeing any real bark, is there a trick to get some forming at this point?

  chili might correct me, but i don't usually see a good bark on brisket.  the key to brisket is that layer of "done'ness" when you cut it and it's tendency to want to fall apart-needs to rest to firm up to cut across the grain.  sometimes i will throw it on the grill to crisp it up.  then it re-achieves that firmness you need to cut it into nice slices for the sammys.  pretzel bun provolone and a good giardiniera or raw onion

for pork shoulder, you will get a good bark after 3-5 hours of good smoke at 225.  then  increase the temperature-once you've hit the stall (at about 150-165 internal) to 240-250 and bring on home to 195-200+  you'll have a great bark to pull into the stuff that melts off the bone.  i don't typically like to open the doors at all during the smoke to mop or whatever.  i let a good thick rub do all the talking.  then when it's done. i will pull it apart, add rub and carolina kiss or the juices from the drip pan
"you ever been to a caucus...no you haven't, you're a lying dog-faced pony soldier"

real chili 83

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Re: Smoked Meats Matta
« Reply #36 on: September 05, 2021, 01:08:50 PM »
When you hit the stall, how you wrap can make a difference on the bark.

Using foil allows you to seal the meat and really tenderizes it, but makes the bark a bit soft.

I started using butcher paper after reading Malcom Reed’s article on brisket.  I think the bark is better with butcher paper.

Galway Eagle

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Re: Smoked Meats Matta
« Reply #37 on: September 05, 2021, 01:17:47 PM »
Eventually got a decent bark. But man was that dry. I either over trimmed it, or (my theory) I should have put it back in fat side up so it'd baste itself during the end of the cook.

Clearly have a lot to learn.
Maigh Eo for Sam

real chili 83

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Re: Smoked Meats Matta
« Reply #38 on: September 05, 2021, 01:37:54 PM »
What temp did you cook it to?

Galway Eagle

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Re: Smoked Meats Matta
« Reply #39 on: September 05, 2021, 02:13:16 PM »
What temp did you cook it to?

200, wrapped at about 175
Maigh Eo for Sam

jfmu

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Re: Smoked Meats Matta
« Reply #40 on: September 09, 2021, 12:34:07 PM »
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 204
you need to trim the fat - the hard pieces wont render during the cook
don't brine it
you don't need a binder

LloydsLegs

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Re: Smoked Meats Matta
« Reply #41 on: September 09, 2021, 02:52:57 PM »
This is my favorite thread in a long long time. 

Has stayed on course with helpful and sincere responses. 

Kudos to you all.

rocket ALM surgeon

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Re: Smoked Meats Matta
« Reply #42 on: September 09, 2021, 03:40:08 PM »
wrap around 165 (pink butcher paper vs foil) - i'd run it to 204
you need to trim the fat - the hard pieces wont render during the cook
don't brine it
you don't need a binder

those are the magic temps jf
"you ever been to a caucus...no you haven't, you're a lying dog-faced pony soldier"

real chili 83

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Re: Smoked Meats Matta
« Reply #43 on: September 09, 2021, 04:25:30 PM »
wrap around 165 (pink butcher paper vs foil) - i'd run it to 204
you need to trim the fat - the hard pieces wont render during the cook
don't brine it
you 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.

jfmu

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Re: Smoked Meats Matta
« Reply #44 on: September 10, 2021, 12:20:32 PM »
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 haven't had the "shredding" issue (maybe luck). I've just found 204 to be the better hit for me.

What temp are you running the overall cook at?

real chili 83

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Re: Smoked Meats Matta
« Reply #45 on: September 10, 2021, 03:04:57 PM »
I start at 190 for 8 hours, wrap, and 234 for another 8.  Looking for 196 -200.

rocket ALM surgeon

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Re: Smoked Meats Matta
« Reply #46 on: September 10, 2021, 03:50:59 PM »
I start at 190 for 8 hours, wrap, and 234 for another 8.  Looking for 196 -200.

nothing personal. but what kind of wood?  i've actually moved away from the traditional to the fruit woods, apple, cherry and pecan.  produce a nice consistent, but not over powering.  maybe mix in a little hickory or mesquite
"you ever been to a caucus...no you haven't, you're a lying dog-faced pony soldier"

real chili 83

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Re: Smoked Meats Matta
« Reply #47 on: September 10, 2021, 04:44:00 PM »
I have a pellet smoker, so I use Cooking Pellets.com's Perfect Mix blend. 

Cherry, apple, maple and hickory blend.

manny31

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Re: Smoked Meats Matta
« Reply #48 on: November 23, 2021, 12:15:10 PM »
Hey All, would anyone like to weigh in on smoking a Turkey Breast? Brine, no brine etc? Thanks.

jficke13

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Re: Smoked Meats Matta
« Reply #49 on: November 23, 2021, 12:22:59 PM »
Hey All, would anyone like to weigh in on smoking a Turkey Breast? Brine, no brine etc? Thanks.

I'm always pro-brine when it comes to turkey breast. I can't imagine adding a brine to anything you were planning to do would be a negative.