T
Tommieblue
Guest
Hi All,
I know brisket is a tough meat to master.
And lately it has gotten better and not. Here is what I do.
and I recently switched to the full Packard Brisket.
Trimmed and leave some fat on the cap
Inject it and place in frig
Pull out of the frig, drain, pat dry, bring to room temp
Mustard and rub.
Place on smoker WSM 22.5 at 250 degrees for 4 to 5 hours
Mop once an hour
internal temp 155 to 165
take off smoker
use magic blue bottle all over liberally
light dusting of rub
wrap in foil
little apple juice
back onto smoker till internal temp is 190ish (3 to 4 hours)
take off smoker, vent for 5 minutes
and rest for one hour wrapped
unwrapped, drain and slice
It came out real tender, almost couldn't pick it up with out
it all falling apart (first time that has happened to me)
how ever the flat when I ate it with out sauce was very tended
but had a dryness to it.
The point was moist and tasted great.
How do I get the flat some more moisture, or am i doing something
that wrong, or what. My next competition is in a month in Grafton, WI
and my goal is not be part of the dead last club again. Thanks
I know brisket is a tough meat to master.
And lately it has gotten better and not. Here is what I do.
and I recently switched to the full Packard Brisket.
Trimmed and leave some fat on the cap
Inject it and place in frig
Pull out of the frig, drain, pat dry, bring to room temp
Mustard and rub.
Place on smoker WSM 22.5 at 250 degrees for 4 to 5 hours
Mop once an hour
internal temp 155 to 165
take off smoker
use magic blue bottle all over liberally
light dusting of rub
wrap in foil
little apple juice
back onto smoker till internal temp is 190ish (3 to 4 hours)
take off smoker, vent for 5 minutes
and rest for one hour wrapped
unwrapped, drain and slice
It came out real tender, almost couldn't pick it up with out
it all falling apart (first time that has happened to me)
how ever the flat when I ate it with out sauce was very tended
but had a dryness to it.
The point was moist and tasted great.
How do I get the flat some more moisture, or am i doing something
that wrong, or what. My next competition is in a month in Grafton, WI
and my goal is not be part of the dead last club again. Thanks