The other post currently running on brisket has been great to read, My better half decided she needed space in the freezer yesterday, so tomorrow I'm going to be smoking a 10 lb brisket and a few fatties (just to make space you understand).
I've been paying close attention to what y'all have said about brisket and I really want to try Smokey's method of not trimming, searing and smoking it in a pan. The problem is my vertical NBB doesn't have the lateral room for that, so I was thinking about searing it on my gas stove, then bending up some coat hanger wire and and hanging the sucker over a pan to catch the juices. Smoky mentioned that to me on my last brisket, but I'd already trimmed that one out. (That way it could lay flat on my 18X18 racks, flat and point on two different racks). I want to leave the fat on this one for the moisture and flavor.
I also finally broke down and got Jeff's rub recipe yesterday! So I'll be applying a heavy coat of that this evening to everything, I suppose it works on brisket as well as ribs correct? But what happens to the rub if I sear the packer prior to hanging it in the smoker? If I hang this monster how can I wrap it up when the time comes to do that? Is it permissible to fold the small end over when I wrap it up?
Lastly I was at the local Dollar store yesterday and picked up a few chubs of John Morrell breakfast sausage for $1 each to see if they might make a decent fatty, I'll be doing some JD as well because I know I like that. Has anyone used the John Morrell before and was it any good? I'll try rolling one in Jeff's rub to see how they works too.
I Finally found my camera so I may actually get a shot or two of this smoke!
Jimbo
I've been paying close attention to what y'all have said about brisket and I really want to try Smokey's method of not trimming, searing and smoking it in a pan. The problem is my vertical NBB doesn't have the lateral room for that, so I was thinking about searing it on my gas stove, then bending up some coat hanger wire and and hanging the sucker over a pan to catch the juices. Smoky mentioned that to me on my last brisket, but I'd already trimmed that one out. (That way it could lay flat on my 18X18 racks, flat and point on two different racks). I want to leave the fat on this one for the moisture and flavor.
I also finally broke down and got Jeff's rub recipe yesterday! So I'll be applying a heavy coat of that this evening to everything, I suppose it works on brisket as well as ribs correct? But what happens to the rub if I sear the packer prior to hanging it in the smoker? If I hang this monster how can I wrap it up when the time comes to do that? Is it permissible to fold the small end over when I wrap it up?
Lastly I was at the local Dollar store yesterday and picked up a few chubs of John Morrell breakfast sausage for $1 each to see if they might make a decent fatty, I'll be doing some JD as well because I know I like that. Has anyone used the John Morrell before and was it any good? I'll try rolling one in Jeff's rub to see how they works too.
I Finally found my camera so I may actually get a shot or two of this smoke!
Jimbo
