Brisket for family get together with some PP

[bigfish98]

I have a question I have smoked brisket before but I can never get it to where it falls apart mine is always chewy. I am going to try smoking some meat this weekend and I need some advise. I want to do brisket again and I am also doing baby back ribs. On the brisket I would like to do a 10-12LB brisket I have a basic rub but I dont know how long and what temp to cook it at and how do you regulate the temp properly. I also need to know what kind of wood is the best hickory or cherry. If anyone out here can help that would be great :) thank you Angie.

Not a whole lot of time between now and the weekend, but the five day ecourse is great and a definite recommend. Brisket is generally smoked at around 25 degrees, for approx. 1.5 hrs per #, to an internal temp of 185. Mopping can help with juiciness. You can also take it out at about 180 IT and foil it, then plunk her in a cooler with some towels to rest for awhile. This will help with tenderness too. Or if you want pulled brisket, you want to get the internal temp to 200-205. Check out the all night brisket smoke on Smoking-Meat.com. that's how I learned. Hope that helps.

Bigfish

 

[bigfish98]

Sorry 225 degrees not 25! That would be some cold brisket!

 

[tiny-g-n-kc]

Looks great! What is the pulled pork finishing sauce exactly? What are tuning plates? I ask, because you look like you know what your doing!

 

[SmokinAl]

I have a question I have smoked brisket before but I can never get it to where it falls apart mine is always chewy. I am going to try smoking some meat this weekend and I need some advise. I want to do brisket again and I am also doing baby back ribs. On the brisket I would like to do a 10-12LB brisket I have a basic rub but I dont know how long and what temp to cook it at and how do you regulate the temp properly. I also need to know what kind of wood is the best hickory or cherry. If anyone out here can help that would be great :) thank you Angie.

First of all welcome to SMF!

We need some more info, like what smoker you have. You say you want to know how to regulate the temp. This is something you should be very familiar with before you try to smoke a brisket. The default way to smoke brisket is smoke it at 225 to an internal temp of 165, then wrap it in foil with some beer or apple juice & put it back on the smoker until it hits 205. rest it in the foil for an hour & slice it up. When it's done you should be able to put a toothpick in it with no resistance. Also put a foil pan under it to catch the juices for an au jus. Use the search feature on here & you will find a whole bunch of ways to smoke a brisket. Do some reading before you try this. Also why not go over to the roll call section & introduce yourself so we can all give you a proper SMF welcome.

 

[tailgate72]

Looks great! What is the pulled pork finishing sauce exactly? What are tuning plates? I ask, because you look like you know what your doing!

This will give you alot of info on the tuning plates. http://www.smokingmeatforums.com/t/54542/building-an-italian-offset-smoker

This pic will give you a very small peak at the plates we put in. http://www.smokingmeatforums.com/t/112466/mod-to-my-old-country-20

And for the finishing sauce this is what I use and it works very well. I get great reviews on it. There are a few different finishing sauces for pulled pork on here so a little research will go a long way for ya.

1/3 cup apple cider vinegar

1 cup apple juice ( I dont like a strong vinegar smell so added more juice and it works well)

1 tbs season all ( I use our home made rub instead, if you find a rub you really like you can do the same)

1 big pinch black pepper

1 big pinch cayenne pepper

1 tbs brown sugar

Mix together over medium heat, let cool and pour over pulled pork. Mix with hands, let rest for 30 mins and chop with knife.

Like I said this is made to OUR taste here and it works well for family, friends and some other folks that I use as taste testers, but change it to how YOU like it.

Good Luck

Dave
 

 

[berninga87]