BigThicket
Full Fledged Farker
To those of you cooking brisket on vertical cabinet smokers- Do you find that using water changes the texture of your brisket? I rswitched to a cabinet smoker after years on an offset and I’m not really satisfied with the texture of my brisket anymore. My pulled pork is better than ever and I’ve had really good results with sausage, boudin, and turkey, but I just don’t care for the brisket that I’m pulling. I’ve been changing little things at a time trying to get them back to where they were, but it’s still not where I want it. Water is the only other factor that I can think of to change. I never used it on my offsets.
Is there another trick to using a vertical that I don’t know of? I bought the cabinet for capacity vs. cost, but I don’t want to put out inferior product just to be able to make more at a time. The grain seems to be a lot tighter than it was before. The briskets feel more dense at the same temperatures. What am I doing wrong?
Is there another trick to using a vertical that I don’t know of? I bought the cabinet for capacity vs. cost, but I don’t want to put out inferior product just to be able to make more at a time. The grain seems to be a lot tighter than it was before. The briskets feel more dense at the same temperatures. What am I doing wrong?