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Got my brisket on
I had to slow down my cook some. I was up over 140 degrees at 3 hours in, and about 174 when I pulled it to wrap about 6 hours in. -
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Got my brisket on
It's been awhile since I smoked anything. Been traveling and working a bunch the last couple months. I have a 3 day weekend, so I decided to drop by Costco after work yesterday and grab me a brisket to smoke today. Found a nice looking 12.75 lb prime packer. It was a little thicker in the flat... -
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Longer cook times when wrapping with butcher paper?
It can happen. The foil keeps much more of the moisture in, which helps to braise the brisket and cook faster. The paper will let more of the moisture escape and not cook as fast. The time difference will depend on your particular cooker, temps and airflow. -
Grass fed beef. Getting a packer brisket.
It's an old wives tale. The tale goes that cows tend to lie on their left side when out in the field, using their right legs to push themselves up thus causing the right side to be tougher. There's no indication that the left side if any more tender than the right side. -
Grass fed beef. Getting a packer brisket.
You getting both sides? I hear the left side is more tender. -
TEXAS STYLE BRISKET
Wax melts under heat. Do you want to eat a brisket covered with wax? -
65 Gallon RF Build
Great looking smoker. Smoking under the Northern Lights must be a truly awesome experience. What's with the trailer ball hitch on the firebox?- jcbigler
- Post #7
- Forum: Reverse Flow
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Is my price crazy?
That's a nice looking smoker. If you can afford to hold it until after your competition, do so. Then when you win the competition you can sell it for double your asking price when everyone sees how well it works and the quality of meat it produces.- jcbigler
- Post #14
- Forum: Reverse Flow
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Cooking Low and Slow at 200
Once the surface temp of the meat gets above 140 degrees for a few minutes, you've killed off the bacteria that creates botchulism, which is the primary one we worry about. The interior of the meat is more or less sterile until you cut it or probe it, or inject it. This is one reason I don't... -
hot and fast brisket?
The hurricane is pushing a tonne of air thrugh your smoker. High airflow will cook faster at the same temperature. 4 hrs to get up to 193 IT is certainly a hot and fast run. -
Cooking Low and Slow at 200
Depends on how big the brisket is and how much airflow you have through your smoker. Also, the danger zone for whole muscle meats like brisket is less of an issue (not to be ignored completely, mind you) than it is for poultry, pork and ground meats like burger and sausage. With beef, even... -
Hanging a brisket for smoking
I would think that, by the time it hit the desired tenderness, around 200 degrees, that the weight of the brisket would pull itself off the hanging hook. Cut it along the seem where the point starts on top of the flat and smoke it in two pieces. Or cut the point off completely and make burnt...- jcbigler
- Post #2
- Forum: General Discussion
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Whirlwind Adventure and smoke!
Looks like a great trip. What's up with the roll up door half way up the side of the fire tower?- jcbigler
- Post #19
- Forum: Blowing Smoke Around the Smoker.
