Rix86 wrote:
If early indications are any clue this is actually going to be really good
Did you Mop? Are you wrapping?
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| Smoker thread? Smoker thread. https://www.waguns.org/viewtopic.php?f=121&t=96884 |
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| Author: | usrifle [ Sat May 04, 2019 12:20 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
WanderingWalrus wrote: usrifle wrote: WanderingWalrus wrote: Rix86 wrote: Doing my first brisket today Let us know how it goes. I flubbed the first, nailed the second, and flubbed the third. That's when I understood what people were talking about with the techniques. Did you wrap after about 4 hours? Butcher paper is your friend if you do wrap. Then out of the wrap to firm up the Bark at the end. My problem was not cooking it enough, the 2 times that it came out dry. I didn't break enough collagen down. And you don't need to unwrap, if you wrap tightly. I make sure I'm ready early, and let it sit, wrapped, in the cooler. The heat from the meat will keep everything warm enough. Letting a Brisket rest is key. The only time i had a Dry brisket was when i didn't wrap and that was a whole lot of Briskets ago. I also Mop my Brisket while smoking before the wrap. I never do the whole packer anymore either, i always separate the Tip from the Flat. The Tip gets made into burnt ends, the best part of a Brisket in my opinion. How do i know i do it right? When the Wife starts growling if i reach for the Burnt ends.....those are "Hers". |
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| Author: | WanderingWalrus [ Sat May 04, 2019 1:14 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
Ah, I separate them, but don't do burnt ends. I do it just so I can wrap it or pull it off the smoker at the right time for that muscle. My wife doesn't like the point, so that's effectively mine. |
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| Author: | Rix86 [ Sat May 04, 2019 2:33 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
If early indications are any clue this is actually going to be really good |
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| Author: | usrifle [ Sat May 04, 2019 3:07 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
Rix86 wrote: If early indications are any clue this is actually going to be really good Did you Mop? Are you wrapping?
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| Author: | Rix86 [ Sat May 04, 2019 4:35 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
Its wrapped in foil and a towel currently. I trimmed since of the fat cap (only some) and smoked that too. And its fawking delicious |
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| Author: | usrifle [ Sat May 04, 2019 5:07 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
Rix86 wrote: Its wrapped in foil and a towel currently. I trimmed since of the fat cap (only some) and smoked that too. And its fawking delicious So it's resting in foil? There is a lot of Fat on brisket. I trim it all off the flat except a 1/4 inch cap and smoke with the cap down. The Point is super marbled and a separate muscle so i separate it from the flat and trim all the fat off and make burnt ends from it. Here is a good tutorial for that, they are delicious. https://www.youtube.com/watch?v=FVOh8430oCs |
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| Author: | WanderingWalrus [ Sat May 04, 2019 6:08 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
Hah. It was that dude's team-up with Harry Soo where I learned to trim. I do basically the same as you - trim all but 1/4" from the flat, cook it fat side down. Trim the point well, and cook it intact above the flat. |
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| Author: | usrifle [ Sat May 04, 2019 6:18 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
WanderingWalrus wrote: Hah. It was that dude's team-up with Harry Soo where I learned to trim. I do basically the same as you - trim all but 1/4" from the flat, cook it fat side down. Trim the point well, and cook it intact above the flat. I braise the Point myself, i want all those juices after separating the Fat to make sauce. I like the Burnt ends with Cucumber chips and Green Chili's....sweet, Hot, and melt in the Mouth. Hmmmm....might be time to do another Brisket.  Rix? How did yours turnout? |
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| Author: | Rix86 [ Sat May 04, 2019 7:23 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
So I took it out a little too soon so I didn't get the bark and smoke infusion as deep as I really wanted but it's still ridiculously good. I left a lot of that on there and I actually cooked it fat up. I rubbed and smoke some of the fat too and it was delicious as well |
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| Author: | WanderingWalrus [ Sat May 04, 2019 7:30 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
I will admit, I've never heard of just smoking and eating the fat. That ... seems odd. But I'll probably give it a try next time, just in case. How thick was the chunk of fat? |
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| Author: | OhShoot! [ Sat May 04, 2019 7:35 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
come-n-git it! |
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| Author: | Pablo [ Sat May 04, 2019 7:38 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
On my way!! tell the tale on what you put on dat peeg? |
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| Author: | Rix86 [ Sat May 04, 2019 7:39 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
Thickest chunk was 1-11/4 inches thick, couple inches long. I learned lately how damn good the fat can be. |
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| Author: | NWGunner [ Sat May 04, 2019 7:40 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
OhShoot! wrote: come-n-git it! Nice!!! La Caja China, or in ground ? |
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| Author: | Rix86 [ Sat May 04, 2019 7:52 pm ] |
| Post subject: | Re: Smoker thread? Smoker thread. |
 Needed more time, but still delicious The fat  We ate all the rest. |
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