Rub/Inject or Both.... Final Results
I wanted to post my results from the previous thread request for my 1st smoked brisket attempt.
First I would say it went pretty well, but far from perfect. Since I am temporarily dislocated from my Home in GA, my WSM is sitting in the corner of my Apartment not doing me a bit of good so I had to use the old standby for this smoke.
It turned out very moist and flavorful but not near enough bark or smoke flavor.
Things I would do different next time.
1. I will smoke with wood not chips.
2. I will put the meat on cold not room temperature. (just to see if it will produce a better smoke ring)
3. I will try my hand at injecting as well as with a rub.
4. I will go lighter on the rub.
5. I will use USDA Choice.
6. I will cook a little higher than 220.
Smokin a 13 lb. packer today, using oak lump charcoal and mesquite chunks. Cooking on a New Braunfels Black Diamond offset(modded) @ around 285. Trying a Swift USDA packer, market trimmed(could not find any Meyer packers), also I am not going to soak the mesquite chunks.
|All times are GMT -5. The time now is 11:22 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.