scp
is Blowin Smoke!
About a month ago I purchased a 22" WSM with the intent of being able to smoke some briskets. I have done ribs, a butt, abts and a phatty all came out great. Here is my first attempt at a Brisket packer. Puchased choice packer form Restaurant depot. A little over 14 lbs..looked around in the case to find the most pliable one. Came out pretty good but I made a couple of mistakes. Any comments and suggestions appreciated.
Trimmed a lot of the fat. 1st mistake I always did this when I cook one in the oven...mine was a little dry..not overly but a little.
Rubbed it down real good with some KC Rib DR rub..2nd mistake..this rub must have a lot of sugar...bark was thick tough and black. Did this the night before..wrapped and put in the fridge.
I put about 16 lbs of Kingsford blue in my smoker with a half dozen good size peices of Hickory wood. Left a whole in the center which I put about a third of a chimney of lit coals in. Lit fire at 6 am
I had all vents wide open and closed them to 1/4 one at a time as the temp rose. Ended up with just one vent barely 1/4 open and two closed to maintain a 250ish dome temp.
I used my Polder thermometer to keep track of what was going on..hit a stall of 172 degrees about 6.5-7 hours in. Temp climbed past 200 about 9 hours in. I pulled the therm and I did the probe test as I have read and didn't seem butter soft. I checked again an hour later..softer..but not butter..finaly checked and seemed soft enough so I pulled it at 10.5 hours. My third mistake..I think maybe overcooked a little.
I let it rest and separated the flat and the point. Cubed the point..put in a pan with sauce and more rub for burnt ends. Sliced the flat and enjoyed.
I know the pron came out huge..any suggestions in that regard as well.
Trimmed a lot of the fat. 1st mistake I always did this when I cook one in the oven...mine was a little dry..not overly but a little.
Rubbed it down real good with some KC Rib DR rub..2nd mistake..this rub must have a lot of sugar...bark was thick tough and black. Did this the night before..wrapped and put in the fridge.
I put about 16 lbs of Kingsford blue in my smoker with a half dozen good size peices of Hickory wood. Left a whole in the center which I put about a third of a chimney of lit coals in. Lit fire at 6 am
I had all vents wide open and closed them to 1/4 one at a time as the temp rose. Ended up with just one vent barely 1/4 open and two closed to maintain a 250ish dome temp.
I used my Polder thermometer to keep track of what was going on..hit a stall of 172 degrees about 6.5-7 hours in. Temp climbed past 200 about 9 hours in. I pulled the therm and I did the probe test as I have read and didn't seem butter soft. I checked again an hour later..softer..but not butter..finaly checked and seemed soft enough so I pulled it at 10.5 hours. My third mistake..I think maybe overcooked a little.
I let it rest and separated the flat and the point. Cubed the point..put in a pan with sauce and more rub for burnt ends. Sliced the flat and enjoyed.
I know the pron came out huge..any suggestions in that regard as well.
