Smokin Family A Little Injection Help Please!

Masonman , this is just my honest opinion , I am from Texas ( infact right in the area where slow cooking was begun in the State , the Temple to Lockheart  strip on us - 190.)

The only thing they would do is rub a little Salt and Cracked Black Pepper , rub it in , and leave the meat in a 225*f "pit",( a long bricked in area that held the embers  in the bottom , and left to cook all night ). When they opened , it was done and they held it in the steam of the "pit" pulling it out to slice fresh , tender Brisket ,with an Onion slice , with Dill Pickles and just enough sauce on the bun (like a smear) on Mrs. Bairds Bread served on cheap Butcher's paper and a paper towel, really Bohemian.

The quality and taste did not even need a sauce , and I strive to attain that equivilent or better each time I Smoke a Brisket.

In the beginning I said this was only my opinion , but have you thought that with all the exotic flavors everyone is trying , if you got back to basics , it would WOW the Judges.

Just sayin'

Have fun and i hope you win,

Stan...aka   oldschoolbbq    ;}-

Oldschoolbbq is the man! When it comes to recipes and knowing his stuff, just do what he suggests. I have read through a lot of forums he has posted and used his advice many times. Will not steer you wrong!
 

oldschoolbbq said:

Masonman , this is just my honest opinion , I am from Texas ( infact right in the area where slow cooking was begun in the State , the Temple to Lockheart  strip on us - 190.)

The only thing they would do is rub a little Salt and Cracked Black Pepper , rub it in , and leave the meat in a 225*f "pit",( a long bricked in area that held the embers  in the bottom , and left to cook all night ). When they opened , it was done and they held it in the steam of the "pit" pulling it out to slice fresh , tender Brisket ,with an Onion slice , with Dill Pickles and just enough sauce on the bun (like a smear) on Mrs. Bairds Bread served on cheap Butcher's paper and a paper towel, really Bohemian.

The quality and taste did not even need a sauce , and I strive to attain that equivilent or better each time I Smoke a Brisket.

In the beginning I said this was only my opinion , but have you thought that with all the exotic flavors everyone is trying , if you got back to basics , it would WOW the Judges.

Just sayin'

Have fun and i hope you win,

Stan...aka   oldschoolbbq    ;}-

Click to expand...

Mason? do you open your pit any as it is cooking? That's my latest "Matra"  -  " keep your lid shut!!!"   -   I'll try to explain...

I enjoyed the Brisket I used to get at Zabchickville , Texas (East of my home town) , They keep it in the "pit" to stay warm ,  it was always moist...???

I'm courious and want to know how things ' happen '.  Sooo.....

Sitting in my Physics calss in College , I realized that that can be done by moving the  meat to a lower temp. area with a lot of Humidity.

This the "old way to do - the cooler thingy ". The meat is holding it's heat in the cooler , however , no more smoke can be deposited onto the Bark , (the internal meat won't get any more unless you have a lot of fat to render...) expl.- fat is flavor , and if cooking a Brisket with fat up , (IMHO) , it carries some flavor through the muscle.When you wrap , this stops , and it starts to "Braise" , pulling all the juice out and drying the meat , only to 'Boil' in it's juices getting soggy and limp from re-absorbtion of the juices , over and over.

Now , my Theory ; Heat = Pressure ... heat rises (not the steam ) ...  Heat also causes an Osmotic action on the meat , thus , the heat from the FB enters the Cooking chamber heating (applying pressure ) to the meat , pushing (H=P) the humid air (from the liquid - fat - hitting the bottom of my Smoker - rather my plates ) , this moisture migrates through the meat leaving some of it's acquired smoke flavor. This happens even when the Bark is totatlly formed (fat is under the Bark).

Brisket done this way can be pulled at 190*f for slicing and on to 200*f or better for the burnt ends. To clear up a rather universal misunderstanding , burnt-ends are actuallt the little pieces for slicing the meat , instead of tossing them they add some sauce and sell as chopped BBQ sammies.

Done this way , you will save time in finishing , and if you keep careful track of your temp. as close to 220*f as you can (briskets can handle a 10*-20* IMT change , you'd have to leave the lid up an hour to do  THAT , however the heat , pressure and moisture you worked so hard to develope , excapes and the environment has to re-establish to continue to do it's job...

I hope that wasn't too intense , but that is why I am so Anal abuot 'NOT' opening my lid , counting on my temps./therms. /times. I use time to estimate  how much I need ,  and give myself some extra time in case of disaster. Calibrate my probes and such to make sure of temps. , and only open my FB door the feed her and close it up.The least loss of flow or heat , the better... and remember if you hit a stall , do not increase the amt. of fuel or heat  and leave your exhaust wide open at ALL times , no matter what --- until you finish cooking , and shut down the unit!!!

Have I covered what you need??? If not PM me and we'll discuss the problem.(s).

have fun and...