Kyle Serlington
Full Fledged Farker
- Joined
- Jun 11, 2014
- Location
- Binghamton, NY
so in case you missed my introduction in the cattle call a few weeks back, i've been smoking for 5 years now, been using a WSM for the last 3 and i really like it. i can cook ribs, chicken, and butts just fine but i've been having issues with my brisket, which i've only cooked a handful of times because it's pretty expensive around here. so for the 4th of july i did a butt and a brisket and here's how they went...
i got up a little after 8am and had my smoker up to temp by 9:30. i don't season my meat overnight anymore, so as soon as i got up i trimmed and seasoned my shoulder. it was between 8 and 9lbs and there was a lot of fat that i trimmed off. smoker started out at 250 and maintained that temp pretty well all for a while
i got a nice smoke using hickory and apple wood chunks over lump charcoal
here's the brisket. i seasoned it around 10am and put it on a little before 11. it was just a flat that i bought at wal-mart for $7 per pound. this is the last time i buy a flat from them, it was about 4.75lbs and the bottom of the package was black so i couldn't see how much fat was on it. if you look at the top left corner you'll see that it's a very thin flap which was hidden in the packaging. the top right corner was very similar, although the picture makes it hard to tell
i had intended on taking the meat off at 6pm and letting it rest, then serve dinner at 7. by 4:30 it wasn't where i wanted it to be temp wise. pork was stalling at 165 and the brisket was stalling at about 175, so i ended up wrapping them in foil. at this point i had ran out of charcoal and the temp on my smoker was dipping below 200 so i decided to throw them in the oven for the rest of the cook. by 6:30 the brisket was at 195 and it was a little tough when i probed it but not too bad so i decided to take it off and let it rest. the pork was done 20 minutes later.
i feel the pork looks a little dry in this pic but that wasn't the case, it was actually very moist and most of the fat had rendered out, i only had to throw out a couple little pieces.
and there's the brisket. in my opinion it was dry but everyone kept telling me it was fine. if i was at a restaurant and served brisket like this i wouldn't have been too happy. flavor was good but even though it was cooking in a pan in its own juices it still came out dry! i'm gunna have to blame the cut of meat on this one. i really didn't want to spend the extra time doing a whole packer but next time i'm just going to have to try it because flats just don't seem to be cutting it for me.
the final plate. all homemade. i did a brown sugar bbq sauce for the pork and for the brisket i did a white sugar sauce that's almost like a BBQ salsa.
and then the rest of the night we had fun playing Stump and lighting off fireworks
i got up a little after 8am and had my smoker up to temp by 9:30. i don't season my meat overnight anymore, so as soon as i got up i trimmed and seasoned my shoulder. it was between 8 and 9lbs and there was a lot of fat that i trimmed off. smoker started out at 250 and maintained that temp pretty well all for a while
i got a nice smoke using hickory and apple wood chunks over lump charcoal
here's the brisket. i seasoned it around 10am and put it on a little before 11. it was just a flat that i bought at wal-mart for $7 per pound. this is the last time i buy a flat from them, it was about 4.75lbs and the bottom of the package was black so i couldn't see how much fat was on it. if you look at the top left corner you'll see that it's a very thin flap which was hidden in the packaging. the top right corner was very similar, although the picture makes it hard to tell
i had intended on taking the meat off at 6pm and letting it rest, then serve dinner at 7. by 4:30 it wasn't where i wanted it to be temp wise. pork was stalling at 165 and the brisket was stalling at about 175, so i ended up wrapping them in foil. at this point i had ran out of charcoal and the temp on my smoker was dipping below 200 so i decided to throw them in the oven for the rest of the cook. by 6:30 the brisket was at 195 and it was a little tough when i probed it but not too bad so i decided to take it off and let it rest. the pork was done 20 minutes later.
i feel the pork looks a little dry in this pic but that wasn't the case, it was actually very moist and most of the fat had rendered out, i only had to throw out a couple little pieces.
and there's the brisket. in my opinion it was dry but everyone kept telling me it was fine. if i was at a restaurant and served brisket like this i wouldn't have been too happy. flavor was good but even though it was cooking in a pan in its own juices it still came out dry! i'm gunna have to blame the cut of meat on this one. i really didn't want to spend the extra time doing a whole packer but next time i'm just going to have to try it because flats just don't seem to be cutting it for me.
the final plate. all homemade. i did a brown sugar bbq sauce for the pork and for the brisket i did a white sugar sauce that's almost like a BBQ salsa.
and then the rest of the night we had fun playing Stump and lighting off fireworks
