Like many newbies, I'm diving in to smoking with a low and slow marathon of beef, the brisket.
As I mentioned on my Roll Call Post "Amateur Smoker", I had bought a Mini Chief. After further review and guidance from the smoking elite, I have returned it and purchased a MES 30inch. Not that the Mini Chief is anything to scoff at, but I really wans't what I was looking for. I ought to have done more research. Thank all you guys for making me realize that I really did not have the right tool for the job, plus the MES 30 is so much cooler. I mean I can't stop playing it. Its so cool. I love my new toy.
Anyway, So I plan on doing a brisket this Friday or Sunday depending on how the schedule flushes out. I have a great cut of meat as seen here
It is a 5.46lbs piece of meat that my butcher cut from the primal just for me. He's great. Anyone who lives in Tacoma WA check out Dave's Meats and Produce its where I st turns into 21st.
I have decided to go simple on the rub, don't want to do anything to fancy first time out. So I'm doing the Salt/Pepper/Granulated Garlic method. Which brings me to my first question, How soon before smoking should I apply my rub? I really want a light bark from the pepper, and I hope this will work.
I have also started to consider my wood chooses. I want to use mesquite. But I'm not entirely sure. I have read and heard tale that if I use some charcoal pieces that I might be able to get a better smoke ring. So second question, Can you mix woods and coals? and if so what would be a good ratio to get a smokey ring from my MES? Or better yet should I even worry about it?
I initially thought about aging the meat, but after reading what the SMF elite had to say on the subject of aging brisket as a mute point as its a tough long cook anyway, I have decided against that for this experiment of Brisket #1.
I have thought about marinating. Third question - Should I or shouldn't I? I want to do some really easy marinades and have notice a few suggestions form the forums that I like, one was Pale Ale and Apple Vinegar. The other was the Buttermilk Bath for twenty four hours to break down the connective tissue. I like both of these Ideas but wonder if it might be too much for the basic first run I want to try.
I guess the concept is that I want to get one decent smoke to prove that I can do this.
I will continue to post updates regarding this endevor throughout the process. Thankyou
As I mentioned on my Roll Call Post "Amateur Smoker", I had bought a Mini Chief. After further review and guidance from the smoking elite, I have returned it and purchased a MES 30inch. Not that the Mini Chief is anything to scoff at, but I really wans't what I was looking for. I ought to have done more research. Thank all you guys for making me realize that I really did not have the right tool for the job, plus the MES 30 is so much cooler. I mean I can't stop playing it. Its so cool. I love my new toy.
Anyway, So I plan on doing a brisket this Friday or Sunday depending on how the schedule flushes out. I have a great cut of meat as seen here
It is a 5.46lbs piece of meat that my butcher cut from the primal just for me. He's great. Anyone who lives in Tacoma WA check out Dave's Meats and Produce its where I st turns into 21st.
I have decided to go simple on the rub, don't want to do anything to fancy first time out. So I'm doing the Salt/Pepper/Granulated Garlic method. Which brings me to my first question, How soon before smoking should I apply my rub? I really want a light bark from the pepper, and I hope this will work.
I have also started to consider my wood chooses. I want to use mesquite. But I'm not entirely sure. I have read and heard tale that if I use some charcoal pieces that I might be able to get a better smoke ring. So second question, Can you mix woods and coals? and if so what would be a good ratio to get a smokey ring from my MES? Or better yet should I even worry about it?
I initially thought about aging the meat, but after reading what the SMF elite had to say on the subject of aging brisket as a mute point as its a tough long cook anyway, I have decided against that for this experiment of Brisket #1.
I have thought about marinating. Third question - Should I or shouldn't I? I want to do some really easy marinades and have notice a few suggestions form the forums that I like, one was Pale Ale and Apple Vinegar. The other was the Buttermilk Bath for twenty four hours to break down the connective tissue. I like both of these Ideas but wonder if it might be too much for the basic first run I want to try.
I guess the concept is that I want to get one decent smoke to prove that I can do this.
I will continue to post updates regarding this endevor throughout the process. Thankyou