Finally did the two #10 USDA Prime packer briskets I posted about. Got a few pictures. Never tried posting pictures but here goes.
Followed the suggestions you all made to pull and wrap at 160°, then pull at 190°. I've usually pulled them later to wrap. Was curious about how the meat grade would affect the final product. I'm using a 6-year old Char Griller Outlaw with a side firebox (modified), and usually I burn wood, sometimes charcoal. Burned mostly ash, with some hickory chunks. I have to say, these were fabulous. They were easily cut into thin slices, but you could cut them with a fork, and juicy. Big beef taste.
I changed up a couple of things I usually do. Usually I use a pretty heavy rub, with LOTS of ingredients, been making it for years and everyone likes it, and usually use oak with mesquite. This year I decided at first to use a dalmation rub, since I wanted to taste the meat and not the smoked rub. Well, I couldn't resist adding some brown sugar, garlic and paprika to the salt and pepper. I also wanted to get it smoky, but still not hide the beefiness, so out with the oak and mesquite and in with ash and hickory.
Loaded them cold, fat side down and turned them after 3 hours. I have plenty of ash and oak to burn, from trees cut down in the neighborhood, and use chunks of the stronger flavoring woods. I smoked for nearly 6 hours, at about 235°F average to an internal temp of 162°, and then wrapped the briskets in double foil with some apple juice and drippings from the water pan in the smoker. Back in at 230° or so until the thunderstorms started than ran like mad into the house and slapped them into the convection oven at 210°. Oddly the larger one came to 190° before the slightly smaller one. Go figure. Total cooking time for two #10 Prime Briskets was about 11 hours, give or take.
These were the best briskets I've ever smoked. Period. Great balance of rub, smoke and beefy flavor.
Downside: I'll have to take out a mortgage if I want to do prime beef again next month. Sigh.
Am adding pictures here, don't know how it'll work since I've never tried Q-View...
Followed the suggestions you all made to pull and wrap at 160°, then pull at 190°. I've usually pulled them later to wrap. Was curious about how the meat grade would affect the final product. I'm using a 6-year old Char Griller Outlaw with a side firebox (modified), and usually I burn wood, sometimes charcoal. Burned mostly ash, with some hickory chunks. I have to say, these were fabulous. They were easily cut into thin slices, but you could cut them with a fork, and juicy. Big beef taste.
I changed up a couple of things I usually do. Usually I use a pretty heavy rub, with LOTS of ingredients, been making it for years and everyone likes it, and usually use oak with mesquite. This year I decided at first to use a dalmation rub, since I wanted to taste the meat and not the smoked rub. Well, I couldn't resist adding some brown sugar, garlic and paprika to the salt and pepper. I also wanted to get it smoky, but still not hide the beefiness, so out with the oak and mesquite and in with ash and hickory.
Loaded them cold, fat side down and turned them after 3 hours. I have plenty of ash and oak to burn, from trees cut down in the neighborhood, and use chunks of the stronger flavoring woods. I smoked for nearly 6 hours, at about 235°F average to an internal temp of 162°, and then wrapped the briskets in double foil with some apple juice and drippings from the water pan in the smoker. Back in at 230° or so until the thunderstorms started than ran like mad into the house and slapped them into the convection oven at 210°. Oddly the larger one came to 190° before the slightly smaller one. Go figure. Total cooking time for two #10 Prime Briskets was about 11 hours, give or take.
These were the best briskets I've ever smoked. Period. Great balance of rub, smoke and beefy flavor.
Downside: I'll have to take out a mortgage if I want to do prime beef again next month. Sigh.
Am adding pictures here, don't know how it'll work since I've never tried Q-View...
