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  1. husker3in4

    Do I need to inject my brisket to make sure its tender?

    Right, I get that. But If Im going to smoke something for 5pm tomorrow, Id like to have a ballpark idea for planning.
  2. husker3in4

    Do I need to inject my brisket to make sure its tender?

    Yeah, it was still pretty tasty. The biggest issue was all the yummy bark was burnt up on the leathery side, so that is a flavor loss. The meat itself was still tasty, even on the reheat. So for future reference and timing, am I to assume 1hr per lb, flat or whole?
  3. husker3in4

    Do I need to inject my brisket to make sure its tender?

    Qview:
  4. husker3in4

    Do I need to inject my brisket to make sure its tender?

    It turned out good, and bad.. lol. Had I not had thermometer issues, it would have been better. Being that I couldnt get an alarm when it hit temp for me to start checking it, it way over cooked at 213 degrees. When I probed it, it felt like jello so I thought Id still be good, but the problem...
  5. husker3in4

    Need help with 12 lb prime packer

    Yeah, I was also thinking the main issue was that I probably over shot it by a couple of hours. Im wondering tho, how would resting create the leathery layer? I would think that would come from heat, and its dropping temp while in rest. I will def go fat cap down next time, I usually do it...
  6. husker3in4

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    I dont think so. I just did a brisket yesterday following this thread. You dont get any new juice (very very little) during the rest. You dont need to wrap during the cook, if you want to catch the juices you can put a double pan underneath. Like one pan over another with water between so the...
  7. husker3in4

    Need help with 12 lb prime packer

    Ok, time for some Q View! Before I post pics, an update on the smoke. Apparently I put it in too early, as I didnt realize separating the flat and point would cut the cooking time. My Thermopro thermometer also quit on me, it would show the temp on the probe, but wouldnt transmit it inside -...
  8. husker3in4

    Do I need to inject my brisket to make sure its tender?

    Update: On top of it all, my ThermoPro TP-07 meat thermometer decided to crap out on me, only the 4th time Ive used it! The transmitter would display the temp, but the receiver wouldnt, so I wouldnt get any alarms once it hit 180 to start probing it. I said the heck with it and went to sleep. I...
  9. husker3in4

    Do I need to inject my brisket to make sure its tender?

    Uh oh.. so if I put it on at 6pm, what time you think it will be done? 8am?
  10. husker3in4

    Do I need to inject my brisket to make sure its tender?

    I ended up getting a prime packer and separating it. I didnt inject. Put it on at 6pm tonight for a 4pm dinner tomorrow. So after the rest, is there a temp I want to let it come down to for optimal slicing? Or just slice it right out of the foil?
  11. husker3in4

    19lbs of brisket! electric smoker..........

    Question: how do you reuse the drippings? Whenever I have put a pan under my pork butts or brisket, the drippings are always dried up and stuck to the pan.
  12. husker3in4

    Need help with 12 lb prime packer

    So is it better that the temp is too high? or a little low? It doesnt have a digital setting, its either on or off.
  13. husker3in4

    Need help with 12 lb prime packer

    Well i put enough insulation around it that it got to temp, maybe even a little high at 245. About 2 hours later the flat was already reading 158 so I removed the insulation and now the smoker is down to about 210. Ill watch it for the next couple of hours. Is it ok like this? Suggestions?
  14. husker3in4

    Need help with 12 lb prime packer

    Well the packer was too big for my Brinkmann vertical electric smoker. I wasnt planning on it, but I had to separate the flat from point, I sure hope I did it right. Got both seasoned up and put into the smoker. I put the flat on the lower rack, right above the water pan (full of water). The...
  15. husker3in4

    Need help with 12 lb prime packer

    I was going to go with a flat for Christmas dinner, but I got a good deal at Costco for a full prime packer, so here we are. We want to eat it Christmas day around 4. Im guessing I should use a rough estimate of 1.5 hrs per pound, which would put me at an 18 hr smoke, then add 4 hours to that...
  16. husker3in4

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Wow, love this thread! I cant believe I read all 8 pages, lots of good info in there! Im going to make a brisket for Christmas day, and have a couple more questions: I noticed you dont put the probe in until 160 degrees. I normally put my wireless meat thermometer in when I put it on the...
  17. husker3in4

    Do I need to inject my brisket to make sure its tender?

    Thanks for the advice guys. I will likely inject with at least beef broth, but id like to use the brisket injection stuff with the sodium phosphate in it to give this brisket noob every chance to make sure its tender. The Butcher BBQ Original seems to be hard to find locally. I would just order...
  18. husker3in4

    Do I need to inject my brisket to make sure its tender?

    Try #3 at a brisket this weekend, but this one is going to be Christmas dinner, so its important that it comes out tender. Try #1 was a few years ago and I totally screwed the pooch, so bad that I didnt try again until last month. So try #2 last month's brisket tasted good, and was tender for...
  19. husker3in4

    Best pork chops for smoking?

    I am using a Brinkmann vertical water smoker (electric). I just added a thermometer to it and then tested it against my meat probe. While the thermometer is about 10 degrees higher than actual, it stayed around 240 (which is 230) the whole time. I also have a MES, maybe I will test it out in...
  20. husker3in4

    Simple salt & sugar brine?

    Can anyone tell me a good and simple brine for pork (salt and sugar I assume?). Not looking for any extra flavor, just want to make them nice and juicy.
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