Do You Smoke Naked????

Discussion in 'Beef' started by xtexan, Dec 13, 2007.

  1. xtexan

    xtexan Meat Mopper

    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???
  2. lcruzen

    lcruzen Master of the Pit OTBS Member

    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.

  3. xtexan

    xtexan Meat Mopper

    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???
  4. bigal

    bigal Smoking Fanatic OTBS Member

    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. [​IMG]
  5. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

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

    walking dude Smoking Guru SMF Premier Member

    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.
  7. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    I did kinda word that wrong didn't I, I just do not add smoke after 140*, sorry about that[​IMG]
  8. goat

    goat Smoking Fanatic OTBS Member

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

    bbq bubba Master of the Pit OTBS Member

    I NEVER smoke naked, i'm at least wearing a kilt if not my SMF thong!!![​IMG]
  10. smokyokie

    smokyokie Smoking Fanatic

    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.
  11. xtexan

    xtexan Meat Mopper

    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.
  12. smokyokie

    smokyokie Smoking Fanatic

    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.
  13. capt dan

    capt dan Master of the Pit OTBS Member

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

    Family site, new here..................gotta behave, dag nab it!

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