3 Strps to smoke a Brisket
1. Patience
2. Patience
3. Patience
It will be done when it's donee
3 Strps to smoke a Brisket
1. Patience
2. Patience
3. Patience
It will be done when it's donee
it wasnt trimmed and maybe some of my problem too came from me removing to much of the fat cap. I trimmed it before i looked to see what should be trimmed. It wasnt a whole brisket. I think it weighted 10lbs. I bought 3 of them so still have two to play with. What i did with the left overs was i took a razor knife and cut it into real thin slices and tried it on a burger bun. cut that thin it was then tender. But im still kicking myself in the you know what.
Low heat and time is a jiggly brisket's best friend.
This is a tool I use for the long overnight cooks with my Traeger, allows me to keep an eye on pit temp and meat temp and has awesome range. I did a test and walked 3 blocks away and into a friends house and the remote was still reading just fine. No it is not cheap but good quality equipment never is. I picked up the X4 version so I can have pit temp and 3 meat probes for the days I do whole chickens, or 2 chuck roasts...
https://www.thermoworks.com/smokex
My grandson has a Traeger app. on his phone that allows him to control the smoker from anywhere.
My Pit Boss doesn`t have that capability.
It dont have to take near as long as what everyone says. Do yourself a favor and pick up a copy of Myron Mixons book. I dont like the guy but he has won more trophies than all other competitors combined and it is the best brisket Ive ever had
I have done fast cook... slow cooked is better... connective tissue breaks down better.
would it be sacrilege to pressure cook it for a 1/2 hour before you throw it in the smoker?
In my experience when the meat hits 170 it is half way to 190 time wise, those last few degrees seem to take forever. If you are looking to cheat a little, sous vide works pretty well. Cook it in the sous vide over night and throw it in the smoker for a few hours for a nice smoke ring and crust.
https://en.wikipedia.org/wiki/Sous_vide
I finally convinced my wife that BBQ is done when the BBQ is done, there is no rushing it. If it is a family meal, dinner gets pushed back till it is done. If it is a turkey for Thanksgiving, I start 1-2 hours before I think i should and hope for the best.
Also slicing thin is a classic way to hide a tough brisket. Happens in a lot of restaurants I have been to.
quando omni flunkus moritati
Lloyd, Yes, pressure cooking would be sacrilege.
I my opinion....dale
A pox upon you for such sacrilege. When it hits "the stall" about 170 pull it and wrap it in foil if you want to speed it up a bit. Check out Amazingribs.com for some excellent tips, methods and rubs. They have not done me wrong yet. Doing a turkey on the grill for Christmas dinner using the Simon and Garfunkel rub I found there.
i did that. When it stalled i wrapped it in parchment paper and put it back until it hit 200. Then i let it rest for a 1/2 hour. i think i made two mistakes. when it stall and i wrapped it up and put it back it was going so slow that i cranked the heat up to 350 to speed up the cooking and from what ive read i should have let it rest for at least an hour.
BP | Bronze Point | IMR | Improved Military Rifle | PTD | Pointed |
BR | Bench Rest | M | Magnum | RN | Round Nose |
BT | Boat Tail | PL | Power-Lokt | SP | Soft Point |
C | Compressed Charge | PR | Primer | SPCL | Soft Point "Core-Lokt" |
HP | Hollow Point | PSPCL | Pointed Soft Point "Core Lokt" | C.O.L. | Cartridge Overall Length |
PSP | Pointed Soft Point | Spz | Spitzer Point | SBT | Spitzer Boat Tail |
LRN | Lead Round Nose | LWC | Lead Wad Cutter | LSWC | Lead Semi Wad Cutter |
GC | Gas Check |