I’m not much into alcohol but I do like to smoke. Apple wood is my go to wood for smoker. Brisket and whole chickens are favorites.
Zack Ryder Committment and why the hell this thread is here
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How the hell do you smoke a brisket. I’ve tried and failed 3 times now. But I can smoke the heck out of some ribs!!
Any tips for brisket?
I threw this pork shoulder on this morning...hickory pellets...lookin good...
I’m 1/3 on brisket success. First time was good. Last two were fails. Would love to hear good tips also. I have discovered burnt ends from our neighbor (recent transplant from Iowa), and those are amazing. Seems like you can always salvage those.
Briskets aren't hard, just take time. First, I trim off any large pieces of fat and thin the fat cap down to about a quarter inch and make the brisket a uniform shape. I like to season mine with kosher salt, cracked black pepper, garlic powder and a little paprika for color. There is always a debate between fat cap up or down, but I usually have my fat cap up. I use my 26" Weber Kettle or WSM and prefer apple wood to smoke, keeping my temp between 225-250. Always use the minion method, I think it works great for long smokes. Around 165 when it hits the stall, I pull it and wrap in pink butcher paper, put back on smoker and go until internal temp reaches around 205 or until the brisket is jiggly. Then I let it rest in a cooler with a couple towels or in the oven for several hours. I like to separate the flat from the point, (the grain goes in different directions in the flat and point) and then slice across the grain or make the point into burnt ends.
I've had mixed results on briskets in the past, with some being OK and some being great. The last one I cooked I tried the "hot & fast" method, and I think I'll be using this every time going forward. Ended up better than anything else I've made, and took less than 1/2 the time as a traditional low & slow method.
Trim the fat, and rub with whatever seasoning you want- can't go wrong with salt, black pepper, garlic & onion powder. Cook it at 275 degrees, and wrap in butcher paper when internal temp hits 160. Leave it on until you're at 205, pull it off, and rest in a cooler for AT LEAST 1-2 hours before slicing. Rest longer if time allows (I've done 8 hours over night), it'll stay hot and continue the cooking process breaking down the meat making it more tender.
Trim the fat, and rub with whatever seasoning you want- can't go wrong with salt, black pepper, garlic & onion powder. Cook it at 275 degrees, and wrap in butcher paper when internal temp hits 160. Leave it on until you're at 205, pull it off, and rest in a cooler for AT LEAST 1-2 hours before slicing. Rest longer if time allows (I've done 8 hours over night), it'll stay hot and continue the cooking process breaking down the meat making it more tender.
I’ve never tried the hot & fast method, but now you have me thinking about giving it a try.
I always did fat cap up as well thinking it would render down into the meat as it smoked but then learned that fat rendering down into the meat is a myth and it doesn't happen. Actually fat cap down is better, especially if your brisket sits directly above the heat source to serve as a buffer. There's a great article/vid (I think) that breaks it down, will see if I can find and post.
EDIT: Good info here: https://www.smokedbbqsource.com/should-you-cook-brisket-fat-side-up-or-down/
...and here: https://amazingribs.com/more-techni...science/myth-melting-fat-cap-penetrates-meat/
Wrap in peach paper when it hits the stall around 165, and keep a close eye on the temp to make sure you get it off the smoker at 200. Wrap in a towel and let sit in a cooler for at least 45 mins.
I like where this thread is going. Currently drinking Angel’s Envy.
Never had it. I'm usually a Cedar Ridge and Basil Hayden's guy.
Wild Turkey 101. I have been using some dead limbs from my crab apple tree. I scrape the bark off and chop it. (All natural baby)! The last couple of weeks we’ve done a couple slabs of St. Louis Spare ribs and a whole chicken. I’ve done them on gas grill over indirect heat. I put the wood in a 4x4x6 foil pan placed at the bottom of the grill. It takes some work you have to add wood about every hour. It sound kinda cheesy, however it works if you don’t have a smoker. I am also in the process of making my own smoked paprika
I’ll get a smoker next year. Any suggestions on smokers?
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If you want ease and few headaches get a pellet smoker, Traeger or a Green Mountain. They're very slick, you can set it to a temp and it'll regulate at that temp automatically, they have apps so you can monitor the internal temp of the meat from anywhere, my neighbor sets his up and then goes to his kids games and can adjust the heat of the smoker and keep an eye on the temp of the meat from there. It'll cost you probably $600ish minimum.
I'm a traditionalist and just have a big old charcoal grill that I rig up for indirect heat for smoking. So I have the heat/smoke source way over to one side and the racks with the meat over to the other side. I did have a charcoal barrel grill with an offset smoker box but I really didn't like using the offset box. The down side with this is that I'm pretty much chained to my grill for how ever many hours I've got something on there smoking, and it can be tough keeping the heat regulated to where I want it. But there are worse ways to spend a fall Saturday than on the deck with the dog and a drink.
Tradition where I grew up meant using a converted/vented refrigerator and hot plate. I really enjoy the process and smells that go along with smoking.
You guys are making me hungry, My nephew smokes ribs,brisket and chicken but the best thing he has made was whole turkey. Now I’m really hungry!
Seems like alot of darn work for a few seconds of dopamine rush. Can one of you just overnight me your brisket leftovers? TIA.
Send me a DM. I got you!
ruined some really good cuts of Brisket, but, not anymore!
Z
This is the key to a good tender brisket. I like to use 2 temp probes. One in each the point and the flat. The flat is a tougher lean part of meat and needs to go to 205 to break down the tough gristle. The problem is the flat is usually thinner and will reach the 205 earlier. If it goes too long or over 205 it will dry out and turn to Jerky. Not long enough and it will be like chewy round steak.
The point is fattier and will not dry out as easy. My pitboss cooks hotter on the left side a bit. I always have the thicker point positioned to the left to help equal out the thickness of the meats cook time. I like to let mine rest for an hour or so and then separate the point and flat. Slice against the grain and place in a crockpot set to warm with a little water so you can graze on it for a while. In my experience it's not half as good warmed up as leftovers.
Save the drippings for and au jus. Then warm up the leftovers in that.
That would help some....however, i'm already on cholesterol meds so.....better not go there.
Last weekend I smoked 4 racks of ribs on the WSM and did some parmesan crusted potatoes and apple crisp on the Weber Kettle. It was a damn good meal. I don't normally eat sweets, but the apple crisp I make in a cast iron skillet is pretty tasty.
How does that lead in the basses’ bellies affect their taste? 🤣
He weighs and filets his own fish.btw, tungsten is an acquired taste.
You should know better………
Still want to see the old avatar……
And I do have a Tungsten sponsor…..after all, the tax return does say “Professional Fisherman”
FTR, what happened in Ohio is a tragedy in the world of competitive fishing. It’s not something a competitive angler ever wants to see. I’ve heard about things like this, never seen it first hand, and hope I don’t. Fishing is a lot like golf; It’s an honor thing. Either you have it, or you don’t. These guys were professional don’ts.
They seemed to be clever but not real smart. (They doubled the weight of nearest competitors? Lol)
Yeah, it seemed kind of desperate to me. Not sure why they would go that route. I guess recognition and money, and ultimately, the sponsorships that come with it were just too much pressure….
I’m actually in sales………cause I suck at the other!
um, the old avatar….you are actually the one that brought it up at one point. Something about “you should have seen the other one”…..a long time ago.
Oh yeah, hard to explain but it was like closing time beer goggles. Looking through a hour shaped bar glass at the leftovers. Not my best work.I’m actually in sales………cause I suck at the other!
um, the old avatar….you are actually the one that brought it up at one point. Something about “you should have seen the other one”…..a long time ago.
Whole turkey is great in the smoker after about a three day brine.
Very hungry now, you guys are killing me. I’m going to eat a whole turkey and a 40 oz ribeye on sat. Maybe throw in a few veggies to mix it up.
