Brisket - Using Advice from SMF (w Q-View)

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Apr 15, 2011

• #21

Mrmeatcutter said:

looks great!

Welcome aboard, there is a lot of knowledge in here. As for smokin Al's tip it is a great idea, I took his idea one step further last week, I had some steaks I wanted to smoke so I seasoned some bacon and put it on the rack avove the steaks, as the bacon cooked the fat drippings on the steak gave them a great flavor.

Click to expand...

Plus you get to eat the Bacon !!!

Bear

 

jeremymillrood

Smoke Blower

Dec 22, 2009

128

39

JAX, FLA

• Apr 15, 2011

• #22

Nice job...

  makes me want to fire up the smoker this weekend..

 

Q

quint

Newbie

Nov 14, 2010

16

13

Johnston county

• Apr 16, 2011

• #23

Nice bark, wow the brisket looks good i did my first back at christmas and have done 5 more, they get better every time. i use a side box smoker and foil my brisket at 165 deg. and leave it till between 195 and 200 Keep up the good smoking.  Quint.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Apr 16, 2011

• #24

Welcome to the SMF, and congrats on getting a handle on your new smoker. That brisket looks mughty tasty. As far as temps are concerned, it may depend on how you're going to serve it, pulled or sliced. It's all good my friend.

 

prov1

Smoke Blower

Jul 27, 2007

85

10

• Apr 17, 2011

• #25

I have started to remove the fat from my briskets and butts.........holding moisture is not a problem and I really can't notice a big difference in taste.  I have found that the water actually helps keep the temperature even more so than adding moisture, get a good brine and inject it into your meat and holding moisture will not be a problem. 

Wow....it has been quite awhile since I have visited this site but I see it is as informational as ever.  I started smoking about 3 years ago and have been an avid smoker from day one and this forum is still the best place to get information from.  I actually am doing canadian bacon today for the first time!!

 

benswholehogbbq

Fire Starter

Apr 12, 2010

72

10

Clifton, Virginia

• Apr 17, 2011

• #26

Looks damn tasty.

Nice job !

 

woodchucks

Smoke Blower

Mar 18, 2011

91

12

Pella Iowa

• Apr 17, 2011

• #27

I could almost smell that as I was reading   mmmm Looks great