I think I found the answer to my problem, so I signed up so everyone would know how dumb I might be, but thankful for the help.
I've been smoking for about 8 months now...got a Char-Broil Silver Smoker after a friend at Home Depot turned me on to this here smoking concept. I will be forever greatful to him for that! I am 60; live just north of Phoenix, AZ; and so enjoy being alive! "It's always a good day when you are on the green side of the grass."
This weekend I did my first brisket and boy-o-boy was it terrible! I thought I followed the "Jeff Phillips All Night Brisket Smoke", but I did it in the daytime starting 5 AM Saturday morning. (After the daytime AZ heat, we like to sleep during the nighttime!) Anyway, was it SALTY! Then I read somewhere on this here forum about getting a plain piece of meat, not a "Corn Beef Round with 20% juices injected in it". I guess that was my problem. Now for the big question I didn't find answered..."What do I do with two more of these "Corn Beef Round with 20% juices injected in it"?
Another thing I learned reading different threads when I was suppose to be working: Smokin' meat is not an exact science. One of you says to score the fat cap, another says don't score the fat cap! I guess I can't go wrong but to find which way I like it more! You can't not like smokin' meat.
Thaks for all the great tips. See ya around.
I've been smoking for about 8 months now...got a Char-Broil Silver Smoker after a friend at Home Depot turned me on to this here smoking concept. I will be forever greatful to him for that! I am 60; live just north of Phoenix, AZ; and so enjoy being alive! "It's always a good day when you are on the green side of the grass."
This weekend I did my first brisket and boy-o-boy was it terrible! I thought I followed the "Jeff Phillips All Night Brisket Smoke", but I did it in the daytime starting 5 AM Saturday morning. (After the daytime AZ heat, we like to sleep during the nighttime!) Anyway, was it SALTY! Then I read somewhere on this here forum about getting a plain piece of meat, not a "Corn Beef Round with 20% juices injected in it". I guess that was my problem. Now for the big question I didn't find answered..."What do I do with two more of these "Corn Beef Round with 20% juices injected in it"?
Another thing I learned reading different threads when I was suppose to be working: Smokin' meat is not an exact science. One of you says to score the fat cap, another says don't score the fat cap! I guess I can't go wrong but to find which way I like it more! You can't not like smokin' meat.
Thaks for all the great tips. See ya around.
