Good day, Good day, Good day,
Hello fellow Q members, hope all is well.
I have a couple questions, and I’m sure they have been asked a few times, but I’m lazy( At this very point in time) and just got done with writing a few research papers, as well as ,grading a few and I’m asking for some guidance. Lol
I’m looking to smoke my first brisket on my new Grilla Smoker. I’ve never smoked a brisket so I have a few questions about the process.
First, I believe I’m going to order the Ultimate Pitmaster package from Creekstone, unless others think it’s not worth it. Thoughts?
Once I get the brisket, is it advisable, to separate the point from the flat completely? Reason I ask, is because I want burnt ends and I thought I read that the two sections cook differently and one should separate the sections. Thoughts?
Should I inject the brisket,even if it’s a prime grade? I bought the Oakridge BBQ backyard sample pack and it has an injection. I figured I would use black ops rub for the brisket. Should I add mustard or an oil as a binder for the rub, or just toss it on there and let roll? Again, thoughts.
What other prep should I do to the brisket? Leave it set overnight with the rub and injection, sing it a bedtime story, pray to the brisket gods or goddesses, etc, etc? Lol
Once the brisket is all trimmed, rubbed and ready, I will put it on the smoker. Now, to wrap or not, is the question. Is that a preference of said pitmaster, or do you all think it’s a must? Since I’m using a pellet smoker, do I have to have water in my smoker as it smokes?
What other advice can you all give me? I don’t want to dry this piece or pieces of meat out nor ruin it, so I am a little apprehensive, hence all the questions.
I do thank you all for your time and effort in helping me out with is.
P.S. After the brisket, I will back to ask about the pork butt. The Queen wants pulled pork. I just made her 14 lbs of burnt ends, hopefully they last a couple days..
Hello fellow Q members, hope all is well.
I have a couple questions, and I’m sure they have been asked a few times, but I’m lazy( At this very point in time) and just got done with writing a few research papers, as well as ,grading a few and I’m asking for some guidance. Lol
I’m looking to smoke my first brisket on my new Grilla Smoker. I’ve never smoked a brisket so I have a few questions about the process.
First, I believe I’m going to order the Ultimate Pitmaster package from Creekstone, unless others think it’s not worth it. Thoughts?
Once I get the brisket, is it advisable, to separate the point from the flat completely? Reason I ask, is because I want burnt ends and I thought I read that the two sections cook differently and one should separate the sections. Thoughts?
Should I inject the brisket,even if it’s a prime grade? I bought the Oakridge BBQ backyard sample pack and it has an injection. I figured I would use black ops rub for the brisket. Should I add mustard or an oil as a binder for the rub, or just toss it on there and let roll? Again, thoughts.
What other prep should I do to the brisket? Leave it set overnight with the rub and injection, sing it a bedtime story, pray to the brisket gods or goddesses, etc, etc? Lol
Once the brisket is all trimmed, rubbed and ready, I will put it on the smoker. Now, to wrap or not, is the question. Is that a preference of said pitmaster, or do you all think it’s a must? Since I’m using a pellet smoker, do I have to have water in my smoker as it smokes?
What other advice can you all give me? I don’t want to dry this piece or pieces of meat out nor ruin it, so I am a little apprehensive, hence all the questions.
I do thank you all for your time and effort in helping me out with is.
P.S. After the brisket, I will back to ask about the pork butt. The Queen wants pulled pork. I just made her 14 lbs of burnt ends, hopefully they last a couple days..