I have been smoking meat for years. I am from Texas. I think if you from Texas and dont love grilling and smoking your meats, something is seriously wrong with you.
I love to smoke Turkey, Chicken, Brisket, but in the past few years, things seem to have changed. Maybe its because of new methods and new equiptment. Maybe its because we are all so connected now with the internet. Before, the internet, if you wanted to know something about smoking, you asked someone in your local store or a friend.
Now with the coming on the scene of the internet, we have folks from all over the US and even the world. Everyone seems to have their own favorite meathod for smoking. It seems that now, we are back to the drawing board because of all these different styles, tastes, etc...
- To brine, or not to brine
- Dry rub or web rub
- To use a water pan in the smoker or not
- To use sauce or no sauce
- Smoky sauce or a sweet cause
- To use Misquite, Hickory, Chery etc...
and on and on.
It all makes my brain hurt. I live in Idaho now. I moved up here to marry my wife. When I came, I brought Texas with me. (Sounds like that line from Wyatt Earp or maybe it was one of the off shoots of it. "Tell em Im coming, and Im bringing hell with me")
Anyway, My in-laws are all Yankees. I am slowly turning them into Southerners. (Resistance is futile) For Christmas dinner this year, like every year now, I smoke a Brisket. We are also having Fried Okra this year.
I dont have a real smoker. I have a grill that I can use as a smoker by shoving all the coals to one side and putting on wood. I dont use a water pan. In the past, I have brined the brisket after trimming just about every bit of fat off it that I can (We dont like a fatty meat. Nice and lean for us)
I smoke it at around 200 (if I can win the it the temp war. Sometimes I win, sometimes I lose) for 8 to 10 hours depending on how big the brisket is. But I have lots of people to feed, so generally, it will take around 15 pounds or so.My brisket comes out good, but its rather dry.I take it off the smoker when it reaches about 170 or so.
I have not used a rub in the past. But Im very much considering it this year instead of brining. When I smoke turkeys, I inject butter and lots of spice. They come out tender and moist. Anyone else tried injecting a Brisket?
I have used Hickory in the past, but Im thinking about Cherry wood this year. Though fruit woods are hard to come by up here.
This year, Im open to going back to school on smoking to learn how to get the brisket tasting even better. I would love for it to come out more tender, but not fatty and of course full of smoky flavor.
I am open to suggestions and ideas.