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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-24-2010, 09:45 PM | #1 |
Is lookin for wood to cook with.
Join Date: 12-14-09
Location: Auckland, New Zealand
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Smoking in a propane cabinet smoker
Hey all.
I have a Gascraft propane cabinet smoker (best purchase ever) which I use to smoke my chicken, ribs and make my own home maple cured bacon(don't get me started on how good that is!) My question is this. I want to do a brisket. All of the people on here seem to use kettle BBQ's such a Weber etc which seem to give it a great crust. My smoker does not allow for you to place the meat over direct heat as it simply has 5 shelves and a drip/liquid tray underneath then the gas flame with wood chip box. How important is the crust.? I have never ever made a brisket as it is not big here in New Zealand but you guys/gals have my mouth watering at all of the photos uploaded. Would throwing it on the barbie for a few minutes help prior to putting it in the smoker? I appreciate your help/advice. Last edited by OakmanNZ; 02-24-2010 at 10:23 PM.. Reason: grammer |
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02-24-2010, 09:53 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Although I like a nice bark (crust) on brisket, it is not necessary. You can cook a brisket with just salt and pepper and get a nice piece of meat out of it. The bark is not created with direct heat, it is the result of the rub caramelizing onto the surface of the meat as a result of the heat. If you can get the smoker heat over 200, you can create bark. Personally, I think a temperature of 225F to 300F is the range a brisket really starts to work well.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
02-24-2010, 09:57 PM | #3 | |
Is lookin for wood to cook with.
Join Date: 12-14-09
Location: Auckland, New Zealand
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Quote:
Do the fruitier woods or the stronger hickory/mesquite make a getter brisket? I understand it probably depends on the woods you like but there seems to be so much debate on here about woods used. We have natives here in New Zealand called Manuka (tea tree) and Pohutukawa. Both are similar to Hickory but have a smokier taste. |
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02-24-2010, 10:00 PM | #4 |
Take a breath!
Join Date: 12-21-09
Location: US
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Your smoker should be able to produce a nice bark.
As for the wood... I'm partial to a mix of apple and cherry. I did just pick up a tiny (I got ripped off bad) bag of sugar maple, so I'll be trying that out with my next cook.
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22.5 WSM, Traeger Lil Tex, Jumbo Joe Prem 22, CB22 Rotisserie, Weber Prem Kettle |
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Thanks from:---> |
02-24-2010, 10:03 PM | #5 |
Is lookin for wood to cook with.
Join Date: 12-14-09
Location: Auckland, New Zealand
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Great, I like apple but have never tried cherry. I might order myself a bag then and give it a go. You make apple the dominant wood in the mix?
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02-24-2010, 10:05 PM | #6 |
Take a breath!
Join Date: 12-21-09
Location: US
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Yes. I usually use very little smoke wood. Maybe 2 small cherry chunks (about the size of golf balls) and 3-4 apple chunks (same size).
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22.5 WSM, Traeger Lil Tex, Jumbo Joe Prem 22, CB22 Rotisserie, Weber Prem Kettle |
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02-24-2010, 10:06 PM | #7 | |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Quote:
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Thanks from:---> |
02-24-2010, 10:36 PM | #8 |
Is lookin for wood to cook with.
Join Date: 12-14-09
Location: Auckland, New Zealand
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As for eating, how long will this meat last? It looks to be a big bit 'o' meat. Good in sandwiches etc? I am smoking some maple bacon tomorrow so will post pics on here.
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♫♫ Char-Grilling across the universe ♫♫ |
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02-24-2010, 10:47 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I use all sorts of wood, my go to mix is hickory and apple, I sometimes get a bit of bitter finish with cherry, which I didn't know until recently. I also like oak rather a lot, but, in small amounts. Generally I only smoke for the first couple of hours.
As for how long a brisket lasts, hmmm, no way for me to answer that, if it comes out well, I can slam a pound right off the bat. But, reasonably, 1/2lb a day per person is a tad piggish. A family of four could reasonably go through 2 lbs a day. Did you get a full brisket or just a flat? Is it somewhere around 7lbs (3kgs?) or more like 12 lbs. (6kgs?)
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-25-2010, 01:27 AM | #10 |
is one Smokin' Farker
Join Date: 01-14-10
Location: South Louisiana
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I would stay away from mesquite for smoking for long periods of time..... mesquite is okay for grilling though.....
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Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ... |
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02-25-2010, 03:19 AM | #11 | |
Is lookin for wood to cook with.
Join Date: 12-14-09
Location: Auckland, New Zealand
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Quote:
Thanks for the comment about only smoking for the first few hours.When I asked how long it lasts for I meant how perishable is the meat? I know I eat a smoked chicken in about 4 days and would not trust it much after that. Is it just like any other red meat?
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♫♫ Char-Grilling across the universe ♫♫ |
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02-25-2010, 08:07 AM | #12 |
Full Fledged Farker
Join Date: 07-20-09
Location: Vienna Va
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Kia Ora Oakman.
Good to see NZ representing You'll get good advice on the bark from others more experienced than me. The one thing I would say is that grass fed NZ beef tends to be much leaner than grain fed US beef and as a result can be tougher and dry out quickly. Watch how closely you trim the brisket as leaving a good fat cap will help Flying over Auckland next week on the way to ChCh, I'll look for the thin blue smoke.. Dave
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WSM 18", Weber Gasser, Trash Can Smoker (Retired) |
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02-25-2010, 08:12 AM | #13 | |
Full Fledged Farker
Join Date: 07-20-09
Location: Vienna Va
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Quote:
Both Manuka and Pohutukawa are more similar to Mesquite than Hickory. Most people find mesquite lacks the subtlety needed for good Q, but others like it's strong flavour. Part of the fun is trying it all out. Dave
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WSM 18", Weber Gasser, Trash Can Smoker (Retired) |
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02-25-2010, 09:54 AM | #14 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Let us know how it turns out! As everyone else pointed out, your smoker does not need to do direct heat for bark formation. Most smokers people use to make brisket are indirect heat. Keep us posted.
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02-25-2010, 01:52 PM | #15 |
Full Fledged Farker
Join Date: 01-31-10
Location: San Diego CA
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I used only fruit wood for smoking my briskets in a verticle propane unit. Mesq and Hick is way to strong for a long smoke. I would consider apple, peach, pear or a wild cherry. I prefer my brisket has no bark. I do like bark on butts however.
If you want some bark on that brisket, i recommend trimming as much fat off the top as possible so the rub sticks to it. You may even want to slather it with mustard to help bind the rub better. |
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Tags |
brisket, gascraft, propane, smoker |
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