New from Michigan

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sean s

Newbie
Original poster
May 27, 2017
14
10
Michigan
Thanks for invite doing my first smoke now have a smoke hollow 38 propane smoker love the smell and taste of BBQ as does my family not many BBQ places up in Michigan so my wife got me This smoker for our anniversary
 
Welcome. I too joined yesterday. I too am from Michigan.

I am from the point where the big muscle holding on the thumb drops off into the hollow that lets you hold on to the grilling spatula. You?

(How do people from all those funny looking states get along… I live where the middle of the square turns not-so-middle???)

Anyway, the water actually warmed up enough to go swimming this weekend. Surprise! Got to go outside and play a bit before it's time to put the burgers on.
 
Brisket takes a while. It's not just getting the meat warm enough to be done, but giving the collagen (protein that makes meat tough) enough time at 190°F to dissolve. So go low (200°-225°) and slow (10-12 hr). Monitor the internal temperature. When it hits 200, take it out, wrap it and put it in a cooler (room temp) for 2 hr. That does two things, the insulating effect of the wrap and the cooler gives that collagen time to dissolve, and it gives the juices time to reabsorb and make the meat juicy. Putting it in the cooler also reduces the smell in the area and makes it a bit easier to resist cutting into it too early.

BTW, if you use a pickled brisket (i.e. corned beef) you get pastrami.
 
Thanks for the advice that makes sense I am in shelby yeah it got nice but yesterday rained pretty hard gonna finish open ring my pool today
 
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