Need beef brisket advice. I've been invited / challenged to a beef brisket cook off. I think they picked beef brisket because they know I've only smoked it one or two times. The advice I find one this site and other sites varies greatly. Some questions:
Use the whole packer brisket. Why not just the flat? It would cook and smoke even. The full packer brisket is big.
Cook low and slow. Time vary between 3 to 18 hours, and temp ranges between 225 to 325. What works best?
Smoke chips include almost every wood on earth. How about apple and pecan? I like them on other items I smoke. How much smoke time?
Seasoning - Most say make it simple, salt, pepper, garlic and onion. I think that sound right.
Moist - Most say lots of moisture in the drip pan. I think that also sounds right.
Rest time - Before cutting the rest time varies from 1 to 4 hours. Would 1 hour work?
Sauce on the side only.
There is no prize, but I get to remind my friends who won. The judges are about 24 eaters, nothing professional.
Use the whole packer brisket. Why not just the flat? It would cook and smoke even. The full packer brisket is big.
Cook low and slow. Time vary between 3 to 18 hours, and temp ranges between 225 to 325. What works best?
Smoke chips include almost every wood on earth. How about apple and pecan? I like them on other items I smoke. How much smoke time?
Seasoning - Most say make it simple, salt, pepper, garlic and onion. I think that sound right.
Moist - Most say lots of moisture in the drip pan. I think that also sounds right.
Rest time - Before cutting the rest time varies from 1 to 4 hours. Would 1 hour work?
Sauce on the side only.
There is no prize, but I get to remind my friends who won. The judges are about 24 eaters, nothing professional.