ChiefsPlanet - Food and Drink Smoking Brisket & Pulled Pork

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Smoking Brisket & Pulled Pork (https://chiefsplanet.com/BB/showthread.php?t=266717)

Omaha

11-17-2012 10:49 AM

Quote:

Originally Posted by Dave (Post 9124868)

10lbs, roughly

I didn't trim the fat and cooked it fat side up.

Most of the fat rendered. Made a kickass gravy.

I'll try that this winter.

Omaha

11-17-2012 10:51 AM

Quote:

Originally Posted by KCUnited (Post 9124858)

Crank your smoker up to 325-375 and smoke your brisket for 2-2.5 hrs, wrap it in foil and cook it another 2-2.5 or until 190 internal. Not ideal, the foil will sog out your bark, but you can keep it tender. You can also foil your pork to push it through the stall.

I foil my ribs towards the end but I smoke them again for about an hour to crisp them back up.

KCUnited

11-17-2012 11:03 AM

Quote:

Originally Posted by Omaha (Post 9124871)

I foil my ribs towards the end but I smoke them again for about an hour to crisp them back up.

Yeah, I've found ribs firm up a bit better than a brisket after foiling, but you can certainly apply the same technique if you have time. A wet rub also works well with a high heat brisket to create some bark.

bevischief

11-17-2012 12:47 PM

Just tell the skinny midgets to hurry up.

Omaha

11-17-2012 01:56 PM

Anyone ever smoked boneless beef ribs?

Simply Red

11-17-2012 02:05 PM

Be sure you trim the fat?

BOOM!!!!

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