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The night that started bad but ended great Brisket and Pork smoke - Page 2

post #21 of 30
Thread Starter 

Nice spread thanks so much for watching

 

IMG-20110717-00100.jpg

post #22 of 30
Thread Starter 

And another

 

IMG-20110717-00101.jpg

post #23 of 30
Thread Starter 

I will say this before I wrap this thread you all are my friends what I have learned from everyone on here has made me a decent smoker. I still have alot to do but experimentation is a part of our hobby and learning the tricks of the trade from you guys has made this hobby more fun for myself. I want to say a special thanks to Bear, luvformypit and SmokinAl, you guys have taught me to ride the stalls and keep the lid closed, most of all patience. I could have never cooked this much food and cook it well without all of your help, you are all my friends and I thank you all.

 

My Briskie was moist and pork was tender, still room for improvement but it was really good and the fam loved it

 

Thank you all

post #24 of 30

I'm glad it turned out good for you & the family. It looks delicious in the photo's, great smoke ring!

post #25 of 30
Thread Starter 

Thanks Al it was amazing, I think I am finally getting a good grasp on this thing. One thing though day 2 with the brisket its dry any ideas on how to moiten it up for day 2 and beyond. I thought of maybe cubing it and cooking it with bbq sauce but i dont know.

post #26 of 30
Quote:
Originally Posted by whitepony99 View Post

Thanks Al it was amazing, I think I am finally getting a good grasp on this thing. One thing though day 2 with the brisket its dry any ideas on how to moiten it up for day 2 and beyond. I thought of maybe cubing it and cooking it with bbq sauce but i dont know.



Did you make an au jus with the drippings? If you did you can nuke it with some au jus & it will be better than the first day.

post #27 of 30

Whitepony,

Like Al said, I like to add the following with my Brisket, when I foil it. Then the meat juice adds itself to that.

Then I de-fat that, and it becomes my au jus.

My Brisket is actually better the second day that the first, because the fat hasn't been removed until hours later.

 

This is only for a 4 or 5 pound flat:

 

Foil mixture:
Apple juice----------------------------6 ounces
Kens Teriyaki Marinade------------1 ounce
BBQ Sauce (your favorite)---------2 ounces
 
You can put more in with a bigger Brisket.
 
Or mix up your own concoction---This is my favorite so far.
 
 
Bear
post #28 of 30

great smoke you bounced back like a champ after your bad start well done

post #29 of 30
Thread Starter 

Thanks guys

post #30 of 30

You may want to try steaming it in some beer or AJ. That may help.

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