Good morning all! Brisket just went on here about 30 mins ago. Can't wait for supper tonight!
What's everyone else smoking today?
Forgot to take a pic before it went on. Rubbed it down with mustard and Jeff's rub. Bought the recipe last month for my first smoked pork butt and loved it. Much better than anything I've used before. Hopefully, the brisket turns out as well. I'm having a hell of a time steadying the temp on the smoker. I've got to get a different regulator that is more precise. The one that came with my smoker isn't too precise.
Will try to post pics later.
All's looking decent so far be patient and leave that door closed, you lose time everytime you open it to spray,not to mention the cooling of the outside causing more time needed to get done...
I'm picking at ya ; I see you popped on a Maverick , do you like it Did you get the AMNPS
Remember , Patience is your friend when doing a Brisket ; some go fast and then back - up to a lower temp. , just let her sit there and let it melt.
Don't increase the heat to try to rush the beast , it will only turn out to be shoe leather. Go to 195*f or more before pulling and wrapping (I don't wrap during cooking ; I don't like Braised Brisket). Cook @ 225*f or close to it and 'be patient'
Have fun and...
Bubba, I tried to tell you earlier... PATIENCE tempers a man. You had a Stall , in Briskets they could last six , seven hrs. or more .
Little trick , easy... first , we cook to temperature , now on large pieces like Brisket or Butt , figure a cooking time @ 1.5X the meat's weight in hours , then add a couple more , remember , low-n'-slow=patience. Another thought . Physics... Heat=pressure , right , osmosis occurs in heat (warmth), meat is best when moist. With me , opening the Smoker lid would quickly cool off the temp. for rising heat , more time needed to cook the Beast. Now this is cool , drink and have a good time , you'll not be mesing with the meat . So ,leaving the lid shut will keep the meat moist(from the juices hitting the hot bottom),decrease cooking time and makes for a great Bark. The meat won't walk away , so no need to keep looking ; if you're looking , you're not cooking
Try one that way and see if I'm right or wrong---and tell me , I've got wide shoulders.
Ya'll have a great time and if you get over by Temple , tell them Stan said hello.
Have fun and...