Do You Smoke Naked????

xtexan

Meat Mopper

Original poster

Dec 4, 2006

243

13

Columbus,OH

• Dec 13, 2007

• #1

For most of us I hope not! I am talking about covering brisket vs. smoking "naked" on the pit. I usually cover @ around 160* and cook to 190-200* depending on pulled or sliced. but I know many Pros that cook w/ no foil
completely exposed the entire time. My fear would be a very smokey piece of meat and very dry.
Anyone have any thoughts on this???

 

lcruzen

Master of the Pit

OTBS Member

Apr 16, 2007

1,023

10

Hell, Michigan

• Dec 13, 2007

• #2

Not anymore. Neighbors always complained.

But seriously folks, Since I use a propane GOSM with a water pan I leave it naked. I always end up with a nice smoke flavor and juicy meat.

Lou

 

xtexan

Meat Mopper

Original poster

Thread starter

Dec 4, 2006

243

13

Columbus,OH

• Dec 13, 2007

• #3

I wouldn't have any neighbors left....


I have a stick burner and I guess I am more concerned about the moisture than amount of smoke???

 

bigal

Smoking Fanatic

OTBS Member

Sep 21, 2006

970

10

Western Kansas

• Dec 13, 2007

• #4

It all has to do w/your smoker and YOUR way of do'n it. I've done them both ways on the same smoker. I cover now for the juice. I want to capture alot of juice for beans, au jus, reheating, gravy, etc.

Naked or w/a jacket, it all depends on what the customer likes. If you want burnt ends, pm me for an easy way to get them.

Both ways are great. I do admit that foil is easier, but the best brisket comes from the "cow". Bad meat & bad cook = bad food. Good meat & bad cook = bad food. Bad meat & good cook = good food. Good meat & good cook = I don't have to sleep on the couch.

 

smokeys my pet

Master of the Pit

OTBS Member

Sep 25, 2007

1,080

11

Havre de Grace,MD

• Dec 13, 2007

• #5

naked On Mine So Far.doesn't Take Too Much Smoke After @ 140*f So Let It Go!!!!!!!!!!!!!!!

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Dec 13, 2007

• #6

smokey.........smoke RING after 140 doesn't develop.........but the meat continues to take on smoke.........

i foil at 170, till 200, then into a blanket, and into the cooler to rest

but i also put a pan under the brisket before temps reach 170, to catch the juices.........

a tip from DJDeb........put them juices in a ice cube tray......freeze em.....then you have instant au jois, or flavor for gravy......etc.

 

smokeys my pet

Master of the Pit

OTBS Member

Sep 25, 2007

1,080

11

Havre de Grace,MD

• Dec 14, 2007

• #7

I did kinda word that wrong didn't I, I just do not add smoke after 140*, sorry about that

 

goat

Smoking Fanatic

OTBS Member

Oct 27, 2005

958

11

Uvalde, TX

• Dec 14, 2007

• #8

Only at the customers request!! On my offsets, I usually wrap in foil in order to juice it back up.

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Dec 14, 2007

• #9

I NEVER smoke naked, i'm at least wearing a kilt if not my SMF thong!!!

 

smokyokie

Smoking Fanatic

Sep 26, 2006

977

13

Tulsa

• Dec 14, 2007

• #10

I start and finish in a pan(don't want to waste a drop of fat or juice, smoky fat is the secret to killer beans). I smoke uncovered for 2 hrs, fat side up, flip for 1 hr, then flip back and cover. A 12-13# PT will yeild about 1 1/2 qts of au jus. I serve it over the sliced meat and any left over goes into Q sauce.

 

xtexan

Meat Mopper

Original poster

Thread starter

Dec 4, 2006

243

13

Columbus,OH

• Dec 14, 2007

• #11

I used a pan the whole time w/ my last brisket and it turned out great, lots of juice. However I think I need to smoke on the racks in the new smoker the next couple of times so I can get a good meat smell in it. Right now it just smells like a fire pit.

 

smokyokie

Smoking Fanatic

Sep 26, 2006

977

13

Tulsa

• Dec 14, 2007

• #12

Go to the meat department @ the local grocery and pick up 10-15# of good hard beef suet. They'll usually give it to you for free. Smoke it on high temp until it's turned to nothing. If you can get up to 400*-450* that's ideal. It'll volatize and season the whole inside of the smoker. Then you can resmoke the captured grease and add it to beans.

 

capt dan

Gone but not forgotten. RIP

OTBS Member

Nov 2, 2007

3,357

11

• Dec 15, 2007

• #13

Only if there is extra rub on .......................oh better not! I guess I would say NO!

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