Recent content by quickray

It did but I also did a Cajun injection. Definitely tasted that.

Question in regards to seasoning. Wednesday evening I seasoned a 15lb Turkey with a special Cajun seasoning. It sat for 24 hours with it. As I was unable to begin the deep fry process on the Turkey due to another Thanksgiving dinner, my father-in-law started the frying process in my absence for...

No,I did not let it cool to 175 before wrapping, I literally took it out the smoker and wrapped it up immediately in foil. Maybe this is where I messed it up. Thank you for the response and also to all the others for their fantastic feedback. Doing this is definitely an art.

After completing my 2nd Brisket on Saturday I have a few more questions. First, I smoked a 3.5 lb flat. When I took it off it was around 205. I smoked it for nearly 16 hours. After reaching 160 I transferred to an aluminum pan and covered it in beef broth. I also covered the pan in foil too...

All, Thanks very much. The brisket turned out a little dry and a little tough, but it’s still delicious. Trying to figure out why it turned out the way it did. When I removed from the aluminum pan after the cook it was pretty juicy. I then wrapped it in aluminum foil and let it rest for two...

Second attempt is finished. Cooked for nearly 16 hours. This one looks far better than my first attempt. Resting it now. Please take a look at my raw pic. I cannot tell which way the grain is going. I believe I should start in the top left and slice diagonally. The grain isn’t as clear as the...

9.5 hours into the cook and we are at 175 internal temp. I just want to check, but which way is the grain running on my cut of meat? Looks like I want to cut diagonally from the top left? Yes?

So it’s getting to be about 160 now after 4.5 hours. I just threw it in an aluminum pan and covered it with beef broth. I’m going to baste it every 45 minutes or so, so it doesn’t dry out. Any ideas how long it’ll take to get to 205?

Yes, I was thinking once getting to 160 throwing it in a pan and basting it with beef broth. Does the butcher paper work better than cooking in a pan though?

Started my second attempt at smoking brisket today. Seasoned this morning with a rub and put on the smoker at 0730. It’s only the flat, about 3 to 4 lbs. As of 1030 Pacific it’s been on about 3 hours at 225. (See first photo) Any tips moving forward?

Gonna use Carving House from Tacticalories. I use it on burgers and steaks. Pretty tasty.

Gonna make my second attempt at a brisket first thing tomorrow morning. Do you season your brisket overnight or just a few hours prior to smoking?

I’m smoking it. Last time I had a hell of a time getting it up to temp. I smoked it for nearly 12 hours and it was barely getting up to 160. I smoked at 225 but my smoker temp fluctuates, it’ll be down to 180 then rebound to 240. Then settle back at 225. Then repeat. I asked previously on the...

Hey guys, Gonna give brisket another shot this weekend. I just have a few questions/opinions I’d like to have. First, the brisket will be only for the wife and I, so I don’t need a 10+ pound hunk of meat. If I go to my meat market and have them cut it up for me, should I go for some flat and...

I’ve seen several folks online talking about different resting strategies for brisket. Can someone tell me what they do? I’ve seen guys put it wrapped in coolers, I’ve seen guys leave it out, I’ve seen guys rest it for two hours and I’ve seen guys say you should rest it for four. Any...