sandro
Full Fledged Farker
So I was watching Jeremy Yoder's video a couple of days ago where he mentioned that some BBQ joints in Texas drape fat trimmings over the splits when cooking brisket, and I remember Chuds pulling that same trick among many others in his video from a few months ago, and decided to give it a try.
Well, I've got to say, it does make a noticeable difference in taste. While not as dramatic as cooking it over direct heat, there is a hint of "grill flavor" on the bark. I'm unable to tell whether it's better or worse but it's definitely different and I'll be doing it again from time to time (on chuck too, given how expensive briskets are lately).
Has anybody else tried this and has opinions to share? What are your impressions, do you think it imparts a better flavor, makes no difference, or is it just a "je ne sais quoi" that you can live without?
Here are a couple of pics from yesterday's cook, and a short video I made of the process: https://youtu.be/Cam2iVC-o8s
Cooking notes:
* Angus beef brisket, Kansas Ranch, USDA choice, 14lb
* Smoker: Cactus Jack 16" Longhorn ProSmoke ed. + modified baffle
* Wood: oak (white, red, other local varieties)
* Rub: Bearded Butcher Black
* Temperature: 250f
* Time: 8 hours naked, 2 hours wrapped, 2 hours rest
* Wrap: yes, w/ tallow
Well, I've got to say, it does make a noticeable difference in taste. While not as dramatic as cooking it over direct heat, there is a hint of "grill flavor" on the bark. I'm unable to tell whether it's better or worse but it's definitely different and I'll be doing it again from time to time (on chuck too, given how expensive briskets are lately).
Has anybody else tried this and has opinions to share? What are your impressions, do you think it imparts a better flavor, makes no difference, or is it just a "je ne sais quoi" that you can live without?
Here are a couple of pics from yesterday's cook, and a short video I made of the process: https://youtu.be/Cam2iVC-o8s
Cooking notes:
* Angus beef brisket, Kansas Ranch, USDA choice, 14lb
* Smoker: Cactus Jack 16" Longhorn ProSmoke ed. + modified baffle
* Wood: oak (white, red, other local varieties)
* Rub: Bearded Butcher Black
* Temperature: 250f
* Time: 8 hours naked, 2 hours wrapped, 2 hours rest
* Wrap: yes, w/ tallow