HankB
is Blowin Smoke!
Can you describe your rub? I use Raichlen's coffee rub and like it a lot.
Another shot at brisket
- Thread starter Dockman
- Start date
Dockman
Got Wood.
Rich Parker
Babbling Farker
Color is looking great! Are you wrapping it?
Dockman
Got Wood.
Dockman
Got Wood.
Yes going to wrap very soon.
Dockman
Got Wood.
NickyG
Knows what a fatty is.
I think the same way, if the smoker is going, why not load it up? Have plenty of left overs!
Bbq Bubba
somebody shut me the fark up.
Looking good!
How bout skip the wrapping and go for some bark!
How bout skip the wrapping and go for some bark!
landarc
somebody shut me the fark up.
Looking good so far
bmonkman
Full Fledged Farker
I agree totally with what landarc said earleir in this thread. I have done brisket five tiems now and I kept it real simple at the beginning and added something on the next cook and then something else on the next and so on. I looked at it from the point of view that WHEN something goes wrong the less variables I had to sort through the easier it wold be for my to figure out what went wrong.
For example when I did my first one I used a simple salt and pepper rub and ran my pit at 275. The next time I changed the rub, still ran it at 275. The next time I added an injection, used the same rub and didn't worry abut the pit temp too much and made sure it probed like butter. My last cook was a disaster from a temperature control point of view but my wife said it was the best tasting brisket I have done to date.
Just keep it simple and slowly add levels of complexity as you gain experience. I am so far from being anything approaching an expert, but I do know what works for me.
Good luck and don't forget to have fun with this.
Brian
For example when I did my first one I used a simple salt and pepper rub and ran my pit at 275. The next time I changed the rub, still ran it at 275. The next time I added an injection, used the same rub and didn't worry abut the pit temp too much and made sure it probed like butter. My last cook was a disaster from a temperature control point of view but my wife said it was the best tasting brisket I have done to date.
Just keep it simple and slowly add levels of complexity as you gain experience. I am so far from being anything approaching an expert, but I do know what works for me.
Good luck and don't forget to have fun with this.
Brian
Dockman
Got Wood.
Dockman
Got Wood.
HankB
is Blowin Smoke!
By this point I would have trimmed a bit off one end to taste. Did you? Perhaps you have more self control. :hungry:
Coincidentally, had some brisket for lunch (from the freezer.) Still good! I wish for the same results for you.
daninnewjersey
Babbling Farker
Dockman
Got Wood.
Brisket was very tender and not dried out. I personally was not to hip of the flavor but everyone else liked it. The beans were a big hit and chicken was pretty good. Overall was one of my better briskets but I would like to have more flavor to the interior of the meat. Thanks for all help.
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