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Doing another brisket Part III

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posted on May, 26 2019 @ 07:25 AM
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Pulled out the ol' smoker and am doing another brisket!

Trying something a little different this time.

Going low and slow.

Took out the meat at 0330 this morning, gave it a dry rub of cayan pepper, garlic, salt, pepper, bbq seasoning.

Going to set the smoker at 250 and do a 5 hour smoke, then wrap it tightly in foil with apple juice and do a final 6 hour smoke.

It's a 12 pound brisket.

Using my Green Mountain Smoker, Model; Daniel Boone.




posted on May, 26 2019 @ 07:29 AM
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Pics or it didn’t happen.



posted on May, 26 2019 @ 07:39 AM
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a reply to: GreenGunther

Getting to room temp and applying the rub . . . . .




posted on May, 26 2019 @ 07:57 AM
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Now we wait. . . . . . . .



posted on May, 26 2019 @ 07:59 AM
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Nice! I usually inject the brisket the night before and do as you did with room temp rest on the rub.

12 lb briskets are usually about 15 hrs for me. I use wood so it isn't exactly perfect steady heat and use a thermometer and a jiggle test to confirm.

The real problem is not drinking a twelve pack when you wake up at 3:30 and not falling asleep before the brisket can be enjoyed at the party. I have had large parties where I didnt even get any but the fat scraps at the end and some pieces of bark.



posted on May, 26 2019 @ 08:00 AM
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a reply to: DBCowboy

Nice smoker! How do like using pellets?



posted on May, 26 2019 @ 08:04 AM
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a reply to: luthier

I'm still experimenting.

My smoker has a good thermometer and a steady rate so temp is not an issue.

I like the pellets. Have Hickory this time.

I have a meat thermometer and one tied into the smoker itself so my internal temp goal is going to be 205F.

I might have spiked my morning tea, but will have ample opportunity to nap this afternoon.




posted on May, 26 2019 @ 08:21 AM
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a reply to: DBCowboy

Man I need a pellet smoker to have the nap option. I have a large vertical wood smoker so I can do venison sausages. Love it but I can't take a nap....or at least voluntarily.

I prefer hickory as well. I learned to bbq in Texas where they like mesquite but it's too bitter for me.
edit on 26-5-2019 by luthier because: (no reason given)



posted on May, 26 2019 @ 08:23 AM
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originally posted by: luthier
a reply to: DBCowboy

Man I need a pellet smoker to have the nap option. I have a large vertical wood smoker so I can do venison sausages. Love it but I can't take a nap....or at least voluntarily.

I prefer hickory as well. I learned to bbq in Texas where they like mesquite but it's too bitter for me.


I've uber-geeked.

I have an app on my phone that can control the temp and can even read the internal temp,



posted on May, 26 2019 @ 08:32 AM
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a reply to: DBCowboy

So cool. I have the remote thermometer but it doesnt feed itself. I have a pellet stove at home for supplemental heat and I think about getting a smoker quite a bit.

I did a very large leg of lamb recently. If you like lamb it's a cool different way to do it. Suckling pigs as well.

If we can't get along politically brisket beer and scotch make up for it..


Enjoy your feast and have a great weekend



posted on May, 26 2019 @ 08:34 AM
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a reply to: DBCowboy

My stomach is gurgling looking at that fine looking brisket DB. I do several briskets and pork shoulders a year in my Masterbuilt electric smoker. Best thing I ever did, back in 2016, was to buy this digital thermometer. It notifies you when the desired internal temperature is reached, using an app on your smart phone. I have yet to have a problem with accuracy or reliability. You can set it, take a nap and the thing will wake you with an alarm when the desired temperature is reached.



posted on May, 26 2019 @ 08:42 AM
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a reply to: DBCowboy

Haha...disregard my last post DB. I was writing it, when you posted that you already have a similar product. How do you like it so far?



posted on May, 26 2019 @ 08:45 AM
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a reply to: DBCowboy

Applejuice? Sounds very delicious.....


Use anything fancy for the smoke?
I like Hickory and Mesquite,
edit on 26-5-2019 by solve because: (no reason given)



posted on May, 26 2019 @ 08:50 AM
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originally posted by: luthier
a reply to: DBCowboy

So cool. I have the remote thermometer but it doesnt feed itself. I have a pellet stove at home for supplemental heat and I think about getting a smoker quite a bit.

I did a very large leg of lamb recently. If you like lamb it's a cool different way to do it. Suckling pigs as well.

If we can't get along politically brisket beer and scotch make up for it..


Enjoy your feast and have a great weekend




Try using coffee as a marinade next time you do leg of lamb.

You won't be disappointed!



posted on May, 26 2019 @ 08:51 AM
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originally posted by: solve
a reply to: DBCowboy

Applejuice? Sounds very delicious.....


Use anything fancy for the smoke?
I like Hickory and Mesquite,


Using Hickory. I want it sweeter this time.



posted on May, 26 2019 @ 08:52 AM
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originally posted by: shawmanfromny
a reply to: DBCowboy

Haha...disregard my last post DB. I was writing it, when you posted that you already have a similar product. How do you like it so far?



Really like it.

Getting used to it. My only issue is the low and slow.

I want the char and bark, just impatient.



posted on May, 26 2019 @ 08:56 AM
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a reply to: DBCowboy

Will try! We moved to a very farm oriented community so I get that stuff fresh.

I have used coffee and its flavor and acids before.



posted on May, 26 2019 @ 09:28 AM
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originally posted by: DBCowboy
Pulled out the ol' smoker and am doing another brisket!

Trying something a little different this time.

Going low and slow.

Took out the meat at 0330 this morning, gave it a dry rub of cayan pepper, garlic, salt, pepper, bbq seasoning.

Going to set the smoker at 250 and do a 5 hour smoke, then wrap it tightly in foil with apple juice and do a final 6 hour smoke.

It's a 12 pound brisket.

Using my Green Mountain Smoker, Model; Daniel Boone.



Ahhhh man I miss my big Green Egg used to do a damn good brisket just like you said low and slow. Also used to make awesome beef jerky. It would take me all night but it was worth it LOL.



posted on May, 26 2019 @ 09:33 AM
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a reply to: DBCowboy

Have you ever tried using butcher paper instead of foil?

You can spray the butcher paper with water, it will help steam and also make it a semi permeable barrier so it can breath and you can keep more of the bark texture.



posted on May, 26 2019 @ 09:35 AM
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a reply to: CriticalStinker

I thought about it, but I wanted the meat tender as well.

Using the foil also speeds up the cook time a bit.



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