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Old 07-03-2015, 03:48 PM  
BigRedChief BigRedChief is offline
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What are you Smoking/Grilling/BBQ'ing this weekend?

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
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Old 06-10-2018, 10:48 AM   #1066
BryanBusby BryanBusby is offline
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Just depends how fast they sell at your club. I've had a brisket sit in my fridge for 3 weeks before and still wasn't quite at expiration date when I got around to cooking it.

With beef it's generally ideal to let it sit out for an hour before cooking, but I generally don't bother with this since it's cooking low and slow so I'm not overly concerned.

Generally what I do is start out by pulling the brisket out, rinsing it off and patting it down with paper towels and pulling off all the really loose shit

From there, I grab my knife and start to trim up. Generally its suggested to trim the fat down to 1/4" but I'm a bit more conservative than that. That really comes down to personal preference.

Do at least get rid of the 'harder' fat because it just isn't going to render out and will shield off the smoke from the meat.

I also slice off a small bit from a corner so I have a good idea how to slice post cook.

At that point I apply my rub.

After that I fire up the grill and let it get up to temp. Probe the brisket up, throw it on and once I know everything is good...this is usually the point where I go to bed.
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Old 06-10-2018, 12:10 PM   #1067
BigRedChief BigRedChief is offline
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Quote:
Originally Posted by BryanBusby View Post
When I go low and slow I usually budget 2 hrs per pound which allows me enough time to fully cook and rest in the cooler.

Brisket isn't hard to make as long as you don't panic. When you panic and switch shit up that's when it goes to hell and you have jerkey.

If its well overdone the meat will be dry and if its under, it'll be tough and chewy.

Make sure to give yourself enough time and don't panic if the temps get up quickly. It's going to hit a stall when all that fat begins to work itself. You can foil it and shoot past if you're a bit pressed at that moment (butcher paper is better, but harder to get) to help it past the stall, but I generally just let it ride.

If I want a brisket and want it much faster, I cook it around 350 and inject it really well and put a water bowl in to help avoid drying out.

Outside of that, only slice what you intend to eat for the moment and leave the rest whole.

Don't need any fancy rubs. Salt and pepper is just fine. Don't go too heavy on the rub though.
l Agee. I panicked first time when my temp jumped up fast on my first brisket. Just stick with your plan.

Quote:
Originally Posted by BryanBusby View Post
Give it a nice coat, but not too heavy. You don't want to overpower the natural taste of the brisket.
agreed, l really like to put a thick layer of rub in chicken, butts and ribs. But, brisket, easy up on the rub.
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Old 06-10-2018, 12:19 PM   #1068
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Originally Posted by lewdog View Post
How early can I pick up the packers cut and keep in my fridge before cooking?

How much before cooking do I put on salt and pepper?
Trim up the fat. I inject the brisket with apple juice. But, a lot less than l would a butt or chicken. Put the light rub on. Keep in the fridge for 24 hours prior going into the smoker.
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Old 06-10-2018, 12:30 PM   #1069
lewdog lewdog is offline
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This post might get me banned. Call me a SOB, piece of shit or trailer trash.

I looked at the brisket and thought, man that’s big for 4 people eating. I scanned down the line to just the flat.....that looks more realistic. What will CP think? The wife was in a hurry. “Hurry up, this kid is gonna lose his shit soon.” I grabbed. A bought. A 6lb flat.

I don’t deserve any of you.

I’m sorry.
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Old 06-10-2018, 12:33 PM   #1070
lewdog lewdog is offline
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So this?

https://www.foodnetwork.com/recipes/...recipe-2013912
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Old 06-10-2018, 12:33 PM   #1071
BigRedChief BigRedChief is offline
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Quote:
Originally Posted by lewdog View Post
This post might get me banned. Call me a SOB, piece of shit or trailer trash.

I looked at the brisket and thought, man that’s big for 4 people eating. I scanned down the line to just the flat.....that looks more realistic. What will CP think? The wife was in a hurry. “Hurry up, this kid is gonna lose his shit soon.” I grabbed. A bought. A 6lb flat.

I don’t deserve any of you.

I’m sorry.
you are officially disowned.
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Old 06-10-2018, 12:40 PM   #1072
BryanBusby BryanBusby is offline
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Quote:
Originally Posted by lewdog View Post
This post might get me banned. Call me a SOB, piece of shit or trailer trash.

I looked at the brisket and thought, man that’s big for 4 people eating. I scanned down the line to just the flat.....that looks more realistic. What will CP think? The wife was in a hurry. “Hurry up, this kid is gonna lose his shit soon.” I grabbed. A bought. A 6lb flat.

I don’t deserve any of you.

I’m sorry.
Put that shit in the crockpot with some liquid smoke than go buy a real piece of meat.

I generally say avoid flats because they can go dry real easily and dry brisket ****ing sucks. I would suggest a combo of injection, spritzing and a water bowl in the smoker and pray real hard it doesn't dry out.

You can do the Okie Joes rub, but that's some really busy shit and totally unnecessary to get good tasting brisket.
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Old 06-10-2018, 12:44 PM   #1073
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Better off brining that thing into corned beef at this point.
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Old 06-10-2018, 01:06 PM   #1074
lewdog lewdog is offline
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Seriously though, FMB said he separates the flat and the pointe when cooking. What’s the difference here?
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Old 06-10-2018, 01:07 PM   #1075
srvy srvy is offline
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Quote:
Originally Posted by lewdog View Post
This post might get me banned. Call me a SOB, piece of shit or trailer trash.

I looked at the brisket and thought, man that’s big for 4 people eating. I scanned down the line to just the flat.....that looks more realistic. What will CP think? The wife was in a hurry. “Hurry up, this kid is gonna lose his shit soon.” I grabbed. A bought. A 6lb flat.

I don’t deserve any of you.

I’m sorry.
Nothing wrong with smoking a flat its best for sandwiches but do know that a brisket shrinks a whole lot. Think 4 to 6 hours in the pool.

I use dalmatian rub 1-1 ratio salt and pepper basically covering the meat with pepper. salt and pat it in then pepper till covered pat in turn and do same. oh yeah as far as trimming I do little if any unless I find rind or gristle maybe the better word. You can alway trim off any fat after the smoke. There is many ideas about fat, science says the meat after so many hours seals up and fat doesnt render into meats. The traditionalists say the science is bunk. I fall the latter leave it as is it can be trimmed later.

Basting or mopping I dont do when at a good temp i dont want to interrupt it with something that really does nothing for a fatty meat. Injecting is to me a waste of effort. Its good with Poultry and lean pork but to me adds nothing to fatty beef.

The Texas crutch Id rather speed up the process with higher temps of smoke that steam the meat. I dont care about smoke rings Im not in competition I want to eat as soon as can with good flavor you can smoke higher and have it all except the ring. I have tried the foil and the paper and found just another unnecessary step. Sometimes you just get a bad cut of beef and that requires sliceing it and sauce it up and slow cook in a crock pot or electric fryer only way to save it sometimes. My mom did the latter many times and made a tough brisket melt like butter in your mouth.

The thing is know what you like and have patience. Everyone has their own ideas that works for them experiment.

Good luck
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Old 06-10-2018, 01:18 PM   #1076
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Quote:
Originally Posted by lewdog View Post
This post might get me banned. Call me a SOB, piece of shit or trailer trash.

I looked at the brisket and thought, man that’s big for 4 people eating. I scanned down the line to just the flat.....that looks more realistic. What will CP think? The wife was in a hurry. “Hurry up, this kid is gonna lose his shit soon.” I grabbed. A bought. A 6lb flat.

I don’t deserve any of you.

I’m sorry.


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Old 06-10-2018, 01:18 PM   #1077
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Quote:
Originally Posted by lewdog View Post
Seriously though, FMB said he separates the flat and the pointe when cooking. What’s the difference here?
I do also mostly because I do brisket in a WSM and fits better plus the point vs flat finishes at different time also the process for good burnt ends is easier removed.

Was the brisket flat in shrink wrap or cellophane on foam try? The cellophane will be trimmed way to much and the shrink wrap is just the packer with the point removed and untrimmed.
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Old 06-10-2018, 01:33 PM   #1078
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Maybe it's just where I look, but all flats look butchered to all hell.
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Old 06-10-2018, 01:44 PM   #1079
lewdog lewdog is offline
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Quote:
Originally Posted by srvy View Post
I do also mostly because I do brisket in a WSM and fits better plus the point vs flat finishes at different time also the process for good burnt ends is easier removed.

Was the brisket flat in shrink wrap or cellophane on foam try? The cellophane will be trimmed way to much and the shrink wrap is just the packer with the point removed and untrimmed.
One in shrink wrap. Here she is. Back of this is all fat. Doesn't appear to be trimmed.

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Old 06-10-2018, 01:48 PM   #1080
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Originally Posted by lewdog View Post
One in shrink wrap. Here she is.

You will be fine but no burnt ends for you.
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