Latest adventure with my Masterbuilt Pro....
Picked up a whole brisket ($2.96 /pound) smallish 11.76 pounds. I trimmed much of the excess fat away leaving about 1/4 inch.
My best guess is I trimmed 1/2 a pound off
Basic Texas style rub, mostely coarse salt & pepper, with a little garlic, and cayenne
Fired up the smoker this morning at 6 AM,
I filled the water pan with sand, and covered the sand with foil (easy clean up) Got up to a maintained 275 and placed the brisket in the smoker.
Poured a cup of coffee and began the wait.
Brisket in @ 6:30 AM
150 IT @ 9:30
190 IT @ 10:30 and that is when the "stall" hit
198 IT @ 12:40
208 IT @ 1:30
I was getting 3-6 degree spikes on my maverick dual temp... for the last hour or so...
Notes to self re: next brisket
1) drop smoker temp to 250
2) Do NOT put probe in meat until at least 6 hours pass.. ( I would FREAK out myself every so often thinking it cooked to quickly)
it IS a learning process... and we have to take notes
As noted in my previous posting. I went for the "naked" approach. I watched Aaron Franklin on PBS, he smoked 3 briskets... no wrap, butcher paper, and of course foil wrapped. The "naked" brisket is what I remember from years ago. a crunchy bark with great smokey flavor.
My next smoker will need
a) room to lay a brisket out flat without being "squoshed" and room for a rack of ribs to lay out flat.
b) a more precise regulator. if they can make propane oven/stoves for houses, there SHOULD be better regulators out there
yup... I'm hooked.... I am already thinking about my next unit. I don't care to be the next "Myron Mixon" I just want to be the best I can,
Picked up a whole brisket ($2.96 /pound) smallish 11.76 pounds. I trimmed much of the excess fat away leaving about 1/4 inch.
My best guess is I trimmed 1/2 a pound off
Basic Texas style rub, mostely coarse salt & pepper, with a little garlic, and cayenne
Fired up the smoker this morning at 6 AM,
I filled the water pan with sand, and covered the sand with foil (easy clean up) Got up to a maintained 275 and placed the brisket in the smoker.
Poured a cup of coffee and began the wait.
Brisket in @ 6:30 AM
150 IT @ 9:30
190 IT @ 10:30 and that is when the "stall" hit
198 IT @ 12:40
208 IT @ 1:30
I was getting 3-6 degree spikes on my maverick dual temp... for the last hour or so...
Notes to self re: next brisket
1) drop smoker temp to 250
2) Do NOT put probe in meat until at least 6 hours pass.. ( I would FREAK out myself every so often thinking it cooked to quickly)
it IS a learning process... and we have to take notes
As noted in my previous posting. I went for the "naked" approach. I watched Aaron Franklin on PBS, he smoked 3 briskets... no wrap, butcher paper, and of course foil wrapped. The "naked" brisket is what I remember from years ago. a crunchy bark with great smokey flavor.
My next smoker will need
a) room to lay a brisket out flat without being "squoshed" and room for a rack of ribs to lay out flat.
b) a more precise regulator. if they can make propane oven/stoves for houses, there SHOULD be better regulators out there
yup... I'm hooked.... I am already thinking about my next unit. I don't care to be the next "Myron Mixon" I just want to be the best I can,
