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I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight
I ate so much of it, I was in a stupor last night :emoji_anguished: The hot and fast method looked appealing to me, and I’ve had great results with ribs, pork butts, picnic shoulders, and chucks @275+. There must be something I’m missing with brisket. -
I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight
This might be my best smoke ever :emoji_sunglasses: Tender, juicy, everything :emoji_sunglasses: -
I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight
It was probe tender in a few spots at just above 200 Felt like jello when I wrapped it in a towel, it’s gonna rest in a cooler for a couple hours -
I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight
I wanted to be able to start one in the morning and serve that night, so I’ve done the hot and fast versions, all 275+ you must need to leave a lot more fat on than cooking low and slow, so each one was burned on the bottom or the ends and crumbly in parts. I’m reluctant to run the smoker... -
I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight
It hit 160, bark looks good so I wrapped with paper -
I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight
I’m wrapping it, not sure if I’ll use paper or foil. -
I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight
I have a wsm18 converted to propane, I’m using mesquite and ran it at 230 all night. My previous failures were hot and fast attempts (275+), and I likely removed too much fat on the last one, which immediately became chili. Haven’t done an overnight cook in quite a while, didn’t want to get up... -
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Another rib thread
I picked up six that time. These are the last ones from the freezer. -
Another rib thread
I converted my wsm to propane and used the charcoal ring for the rib hanger https://www.smokingmeatforums.com/threads/i-made-a-rib-hanger-with-the-charcoal-ring-from-my-wsm18.296687/ -
Another rib thread
SPOG plus paprika and some oak and apple wood. Super hot today and it’ll be in the sun this afternoon so it may be tough to keep it at 250. -
I’m thinking about skipping the salt on tomorrow’s picnic shoulder
I think you’re on to something regarding hickory, I’m pretty sure I used a much smaller piece this time, and the apple piece was larger. The last one was probably over salted with too much hickory. -
I’m thinking about skipping the salt on tomorrow’s picnic shoulder
This came out fine, pulled apart easily, tastes great. Not sure what I did last time, but I didn’t do it again :emoji_sunglasses: -
I’m thinking about skipping the salt on tomorrow’s picnic shoulder
We’ll know shortly. It’s likely I over did it with the salt last time. I ruined some awesome beef ribs with way too much salt and pepper a while back:emoji_neutral_face: They tasted like pastrami, and good pastrami, but everyone was really surprised:emoji_astonished: -
I’m thinking about skipping the salt on tomorrow’s picnic shoulder
It probes tender, so I pulled it off and wrapped it in foil. -
I’m thinking about skipping the salt on tomorrow’s picnic shoulder
I ended up using spog and paprika, with the salt cut back. Maybe I used too much salt last time. It’s been going at 275 with some apple and hickory since about 7am -
I’m thinking about skipping the salt on tomorrow’s picnic shoulder
This is good info
