Well, wanted to try a new method for brisket. The “hot hold method” that is. So…
Choice packer brisket. A little disappointed it came out of the vac seal with a weird chunk cut out of the point.
Trimmed.
My secret rub no binder (just salt and pepper for me as I love the taste of brisket and hate to cover the flavor with too much “other stuff”)
First time using this SmokeDaddy cold smoke generator. We’ll see how she does!!
Smoked straight at 225F without wrapping until about 198F at the thickest part. Ready to wrap in tin foil (instead of my usual butcher paper) and on to the hold at 150F overnight.
Held overnight at 150F. Not a ton of juices in the foil. Not sure if that’s good or not.
…and it turned out ok. A little dryer than I like. Okish smoke flavor but expected a little more with the added hardware.
I think this method has potential, but is gonna need a little tweaking. I think that little smoker added a little more heat than I expected. I started it up with a little bit of hot charcoal, and I think I should have ditched the charcoal and just lit with a torch. Also, probably smoke it overall at a lower temp. The thought behind this method (at least I thought) was to get it up to temp, and then let it sit and marinate itself overnight. Problem is if you’ve cooked all the juice out, you’ve got a problem. Also, maybe less trimming? Maybe leave a little more to render at a hotter temp?
All in all, none went to waste and it’s fun to experiment!
Choice packer brisket. A little disappointed it came out of the vac seal with a weird chunk cut out of the point.
Trimmed.
My secret rub no binder (just salt and pepper for me as I love the taste of brisket and hate to cover the flavor with too much “other stuff”)
First time using this SmokeDaddy cold smoke generator. We’ll see how she does!!
Smoked straight at 225F without wrapping until about 198F at the thickest part. Ready to wrap in tin foil (instead of my usual butcher paper) and on to the hold at 150F overnight.
Held overnight at 150F. Not a ton of juices in the foil. Not sure if that’s good or not.
…and it turned out ok. A little dryer than I like. Okish smoke flavor but expected a little more with the added hardware.
I think this method has potential, but is gonna need a little tweaking. I think that little smoker added a little more heat than I expected. I started it up with a little bit of hot charcoal, and I think I should have ditched the charcoal and just lit with a torch. Also, probably smoke it overall at a lower temp. The thought behind this method (at least I thought) was to get it up to temp, and then let it sit and marinate itself overnight. Problem is if you’ve cooked all the juice out, you’ve got a problem. Also, maybe less trimming? Maybe leave a little more to render at a hotter temp?
All in all, none went to waste and it’s fun to experiment!