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Brisket ideas

post #1 of 8
Thread Starter 
I have to smoke a brisket for July 13th. I cooked on the Fourth of July came out really tender. But would like more Ideas than what I always do. I pre trim and pre season with seasonings with no salt for 48 hrs. Salt removes moisture you want to keep that. Them I inject with apple cider vinegar and add other seasoning with the salt added before I stick it in the smoker. I smoke it inside smoker temp at 189 to 220 till it's at inside meat temp of 190. Most of time my briskets get done late in the midnight hrs. So I stick it in the oven on low temp till I I serve it. Is there anything else I could add to this.
post #2 of 8

Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.   Keep Smokin!

Danny

post #3 of 8

Hello and good afternoon, welcome to the forum. I just posted some information on briskets check it out    http://www.smokingmeatforums.com/t/166136/how-long-to-cook-a-brisket-or-the-misconception-of-the-1-to-1-5-hour-rule

 

Here is how I do my briskets, Set my brisket out on the counter while I'm firing up my smoker. While it's coming up to temp I start getting my brisket ready. I buy a whole packer in the 12 to 14 lb. range I trim down the fat cap to about a 1/4" all over the rub the whole thing with a little olive oil the season with coarse ground black pepper and salt, and on the smoker. I do not inject. I'll let it smoke for about 6 hours, pull it off wrap in butcher paper then back on the smoker till done usually another 6 or so hours. I smoke at 225º. When it's done I'll pull it, wrap in a couple old towels and stick it in a warm cooler for about an hour. Unwrap and slice always has a good bark, good smoke ring, juicy and tender,

 

Gary S

post #4 of 8

If you like the way it has been coming out. I wouldn't change it. I use the toothpick test to see when It is tender. It may be 190° or 200° it is done when it is done. Don't cook by time.

Happy smoken.

David

post #5 of 8
Thread Starter 
Quote:
Originally Posted by KC5TPY View Post

Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.   Keep Smokin!

Danny

I haven't had time to do that yet I just kinda jumped right in to it.
post #6 of 8

Steep the apple cider vinegar with the "other seasonings" for a little while.  Strain and chill.  This will extract the flavors from the seasonings into the vinegar and get them into the meat.  

Start them sooner so you don't have to keep them warm for so long.

 

 

Question about not using salt.

 

Have you tried vacuum bagging the meat with the spices and salt already rubbed in?  I do this and loose very little moisture.  The salt (sugar too) will pull moisture out of the meat.  It dissolves the salt, and makes a brine with the spice flavors as well.  Most of this brine gets pulled back into the meat.  I admit, it is difficult to do this with large cuts of meat, I just don't have large enough vacuum bags.  I'll wrap big cuts in really wide plastic wrap as tight as I can get it, so the liquid has no where to go but back into the meat.  I wouldn't experiment too much on special occasions.  In fact, I'm not allowed to.  If I get it approved ahead of time, I'm good though.

 

Just my $.02

 

Don

post #7 of 8
Thread Starter 
Quote:
Originally Posted by donr View Post

Steep the apple cider vinegar with the "other seasonings" for a little while.  Strain and chill.  This will extract the flavors from the seasonings into the vinegar and get them into the meat.  
Start them sooner so you don't have to keep them warm for so long.


Question about not using salt.

Have you tried vacuum bagging the meat with the spices and salt already rubbed in?  I do this and loose very little moisture.  The salt (sugar too) will pull moisture out of the meat.  It dissolves the salt, and makes a brine with the spice flavors as well.  Most of this brine gets pulled back into the meat.  I admit, it is difficult to do this with large cuts of meat, I just don't have large enough vacuum bags.  I'll wrap big cuts in really wide plastic wrap as tight as I can get it, so the liquid has no where to go but back into the meat.  I wouldn't experiment too much on special occasions.  In fact, I'm not allowed to.  If I get it approved ahead of time, I'm good though.

Just my $.02

Don

I have not thought of vacuum sealing it before might have to try that. I use honey on my rub never made it pull any moisture out I guess it's not the same as sugar. The salt I did one brisket 12 hrs before cooking with a brisket rub. It was the most dry brisket I ever had so I don't add it till last right before.
post #8 of 8
Thread Starter 
Quote:
Originally Posted by themule69 View Post

If you like the way it has been coming out. I wouldn't change it. I use the toothpick test to see when It is tender. It may be 190° or 200° it is done when it is done. Don't cook by time.
Happy smoken.
David

Every time it gets better I'm not all that sure of the taste with the apple cider was thinking of mixing it with apple juice you could taste the vinager in the meat somewhat. I didn't have any complants everyone loved it.
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