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Weeknd Cook.

icemn62

Babbling Farker
Joined
Jul 10, 2004
Location
Los...
I fired up the smoker and put in a brisket. been going for 1.5 hours. the temp in the smoker is right where I want it, 230. Spraying the meat down on the hour. Was reading a thread about briskets and now I am wondering, do I need to spray the meat. I have sprayed everything I cook in the smoker with an apple juice/whiskey mix. the only time I did not spray the meat came out dry. I will take any tips anyone can give. don't want to ruin this beautiful slab of meat.
 
I have sprayed everything I cook in the smoker with an apple juice/whiskey mix. the only time I did not spray the meat came out dry. I will take any tips anyone can give. don't want to ruin this beautiful slab of meat.
Spraying/mopping adds flavors but really won't help with moisture content. To quote Jim Minion, dryness is nearly always due to not getting the meat off the cooker when its done.
For good info on brisket, follow the link in the roadmap thread. especially later in the cook 230 (IMO) would be a bit high for brisket cooking. Read the article and see what you think.
 
It is done. I think the brisket is good, my son had a few slices and inhaled them, maybe he will chew the next bit he gets. Got some burger buns, leftover from yesterday's burgers and I am planning on BBQ Beef sandwiches for dinner. Of course the real test will be when the wife gets home and tastes it to tell me what is wrong with it. If nothing else the spraying gave me something to do, and I think next time I will go for a lower temp. This worked out fine for me today, as the meat was done and ready to slice just in time for lunch. I am still lovin the smoke.
 
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