AlabamaGrillBillies
is one Smokin' Farker
Hey fellas. Down here in Dixie the BBQ delite that is brisket is hardly ever served. It has become my favorite BBQ meat and I love cooking. I am happy with my brisket compared to the crap that is served in local q joints down here, but I know I can and need to improve. The things I don't like:
1. I hardly ever have the crust or bark that I want. The flavor is there, but the firmness isn't, its normally a bit mushy.
2. My smoke ring is more of a half ring. I can't ever seem to get a ring on the fat cap side.
3. I don't like having extra fat from the fat cap on my slices.
I do like the flavor profile I have, and I do like my tenderness/moistness I also have developed a BBQ sauce that is a perfect match for brisket.
Here is what I"m cooking on and my normal process:
Standard offset stick burner. Normally run 100% hickory wood. A small bag of kingsford to get the fire started and then its all wood from there. I run my pit between 225 and 250. I rarely trim my brisket, I rub both sides with either a spicewine rub or plowboy's bovine bold both great by the way. I normally rub 15-30 minutes before going on the pit. The brisket cooks fat side up until the flat hits 165 and then I normally foil until both the flat and point are fork tender.
I'll slice the flat against the grain and save the point for burnt ends. I love my point by the way, its just the flat that's bothering me.
So, all that being said (sorry to be so long winded) I am looking for some pointers. I am trying things different. I currently have a 14 pound packer in the fridge that I will be smoking tomorrow. I heavily trimmed the fat cap and seasoned each side with a basic rub of Garlic Salt, Black Pepper and 'gunpowder' A local steak seasoning. I have in a pan covered in foil letting it sit for a good 12 hours prior to being smoked.
I plan on flipping the brisket every couple of hours thinking that the flat side (which normally is down the whole time) has been getting more smoke than the fat cap side so maybe flipping will help even out the smoke ring. I also don't plan on foiling this time. I'll try and keep the temp as close to 220 or 215 as I can.
Looking forward to any tips, tricks or other info you'd like to share. I'll be updating with pics as the cook goes on.
1. I hardly ever have the crust or bark that I want. The flavor is there, but the firmness isn't, its normally a bit mushy.
2. My smoke ring is more of a half ring. I can't ever seem to get a ring on the fat cap side.
3. I don't like having extra fat from the fat cap on my slices.
I do like the flavor profile I have, and I do like my tenderness/moistness I also have developed a BBQ sauce that is a perfect match for brisket.
Here is what I"m cooking on and my normal process:
Standard offset stick burner. Normally run 100% hickory wood. A small bag of kingsford to get the fire started and then its all wood from there. I run my pit between 225 and 250. I rarely trim my brisket, I rub both sides with either a spicewine rub or plowboy's bovine bold both great by the way. I normally rub 15-30 minutes before going on the pit. The brisket cooks fat side up until the flat hits 165 and then I normally foil until both the flat and point are fork tender.
I'll slice the flat against the grain and save the point for burnt ends. I love my point by the way, its just the flat that's bothering me.
So, all that being said (sorry to be so long winded) I am looking for some pointers. I am trying things different. I currently have a 14 pound packer in the fridge that I will be smoking tomorrow. I heavily trimmed the fat cap and seasoned each side with a basic rub of Garlic Salt, Black Pepper and 'gunpowder' A local steak seasoning. I have in a pan covered in foil letting it sit for a good 12 hours prior to being smoked.
I plan on flipping the brisket every couple of hours thinking that the flat side (which normally is down the whole time) has been getting more smoke than the fat cap side so maybe flipping will help even out the smoke ring. I also don't plan on foiling this time. I'll try and keep the temp as close to 220 or 215 as I can.
Looking forward to any tips, tricks or other info you'd like to share. I'll be updating with pics as the cook goes on.