Author Topic: One of the good briskets.  (Read 136 times)

Offline Electric Miner

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One of the good briskets.
« on: July 26, 2018, 05:30:03 PM »
I have about a fifty-fifty record with brisket. About half the time it's great, and the other half it's awful. This one was one of the good half.








It was a 10.25 Lb. choice grade whole brisket. I rubbed it with brown sugar, coarse kosher salt, garlic, onion, mustard, paprika, and new mexico chili powder. It got rubbed, wrapped, and due to circumstances, spent six days in the refrigerator. Today it got smoked with pecan at about 225 (give or take) for eight hours to an internal temp of 205. Then it got wrapped in foil and went in a cooler for another 2 hours.

The flat is tender, but doesn't fall apart. The point is like butter. The flavor goes all the way through.

Offline Dave Shooter

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Re: One of the good briskets.
« Reply #1 on: July 27, 2018, 04:33:31 AM »
Where's the drool icon?   ;)
Happily Retired USAF ossifer
Engineer?
Shooter of questionable skill...
Unabashed patriot!

Offline G Dog

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Re: One of the good briskets.
« Reply #2 on: July 27, 2018, 01:44:55 PM »
Where's the drool icon?   ;)

Yea, a look at those pics has me carrying on like one of Pavlov's dogs.  I guess Iím trippin' (again) but those photos sure smell good. 
Schlong NIKE, bigly...

Offline sltm1

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Re: One of the good briskets.
« Reply #3 on: July 28, 2018, 09:56:49 AM »
Yummmmm!! Here's a question, everytime I smoke something for over a couple of hours the outer layer turns in to leather...how do I avoid that? (temp between 185-225)
« Last Edit: July 28, 2018, 09:59:14 AM by sltm1 »

Offline Electric Miner

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Re: One of the good briskets.
« Reply #4 on: July 29, 2018, 07:16:25 PM »
You can't keep it from happening. It's called bark, and some people pay extra for that. However, you can soften it up by wrapping whatever you are smoking in a couple layers of aluminum foil after it has smoked two-to three hours. Wrap it tightly.

Offline sltm1

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Re: One of the good briskets.
« Reply #5 on: July 30, 2018, 07:52:50 AM »
Thank you, I was exposing the meat to the entire smoking process.....duh

Offline valforgettaboutit

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Re: One of the good briskets.
« Reply #6 on: July 30, 2018, 10:05:18 AM »
Wow EM, outstanding work. That looks delicious.

Offline Electric Miner

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Re: One of the good briskets.
« Reply #7 on: August 04, 2018, 08:25:09 AM »
Thank you, I was exposing the meat to the entire smoking process.....duh

Generally speaking, your meat absorbs as much smoke as it is going to in two to four hours. After that, you're just cooking. Wrapping it in several tight layers of aluminum foil makes it cook faster, and makes for juicier meat. It is a standard in competition cooking - which may or may not get you the "real" barbecue taste, since competition smoking has a different goal from home smoking. They need to turn out tender, smoky meat in a specified amount of time.