Is This Right

Discussion in 'Beef' started by jasandalb, Apr 17, 2008.

  1. jasandalb

    jasandalb Fire Starter

    Okay....so here is my plan of action[​IMG]

    I am planning on smoking sunday and getting the meat friday.

    When I get it Friday night I am going to rub and marinate it, wrap it in plastic wrap and put it in the fridge until Sunday A.M.

    Sunday A.M. I am going to fire up the smoker and get it going to 220-250 since I am doing pulled/shredded brisket.

    From there I'll put the meat on...........tend to the fire (hourly??) and monitor the internal temps (making sure not to open the smoker or as little as possible)

    After the internal temps hit 200 (I read in a thread 200 for shredded) I'll pull the meat off, wrap in foil (or towels???? [​IMG]) Do I take it off immediately upon hitting this temp OR should I let it smoke for longer then pull off?
    Then put it in the cooler for a few hours to let it "rest".

    After that I should be able to shred the meat and I'll be set.


    AM I MISSING ANYTHING? Granted the most important part will be the temps but am I correct?
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    sounds good to me........is this a packer.........or a flat.........and how much does it weigh.........that will be a BIG decider in your TIME, in deciding WHEN you put it on.........i normally pull miine off when it hits 170....foil, and finish up in the oven till 200........and i still slice it........tho you have to have thicker slices........after the first couple hours.........i like to spritz my briskets.......you cooking this fat cap up or down?..........

    other than that..........sounds like you have a plan
     
  3. jasandalb

    jasandalb Fire Starter

    Sorry for sounding ignorant but what is a packer and whats a flat?
    Biggest slab is 6lbs. and I guess I'll do it with the fat facing up....

    If I let it hit 170, I'll then pull it off and oven it to 200 for how long?
    Keep in mind I dont want it sliced I want it pulled.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I don't marinade my briskets I inject them but I'm wondering about rubbing and marinading won't it wash off the rub? I too foil mine at 170 then take it to 200 either in oven or on smoker. I spritz every hour with 3 parts apple juice 1 part Captain Morgans Spiced Rum after the first 1 1/2 hrs. I do fat cap down the entire time still very juicy. Most important part is 200 internal temp however long that takes.

    I cooked 2 briskets same size same rack a couple weeks ago and they finished bout 1 1/2 hours different as far as time goes but internal temp was the same different times spent at plateau
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    you let it sit in a LOW oven.......i like bout 250 in the oven.........till internals hit 200..........you will still be able to pull it.........thats why i mentioned i have to slice mine THICKER........to thin, then it falls apart.......i foil to collect any juices for the aus juice......hahahah.....how ever you spell it....spell checker can't catch that word for me.......then add to the pulled meat........
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    piney..........thats why i smoke fat cap down..........and only start spritzing after a couple hours..........that lets the rub "BARQ" up abit......so then it won't wash off
     
  7. jasandalb

    jasandalb Fire Starter

    so its not really the time spent in the smoker or oven but the time it takes to get to 200.

    So, I'll let the meat get to 170....pull it off and wrap in foil. Then into the 250 oven until the internal hits 200. Once that magic happens pull it out and let it calm down? Or just open and shred away?
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Jas when its done you want to foil it if you didn't already then wrap it in a towel then place it in a empty cooler and let it sit for an hour or two to redistribute the juices then you can take it out and pull it
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    let it rest..........let the juices redistribute thru out the meat.......couple hours some of us let it go..........let it in the foil............wrap in a couple towels........put it in a blanket lined cooler...........it will stay hot for HOURS..........then pull..........
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Yea I do mine fat cap down as well I was talking about him bringing it home and rubbing it and marinading it at the same time. I was thinking marinade Friday night rub and saran Sat. then smoke Sun but I'm not 100% sure about that
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    piney.........sometimes a "MARIANDE".......is just a dry rub, for anywhere from a couple hours to over nite........doesn't have to be a "WET" marinade
     
  12. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Ok I learn something new everyday I thought marinade involved liquid and dry meant a rub.

    See you taught me something new again today [​IMG]
     
  13. jasandalb

    jasandalb Fire Starter

    Yeah, when I was talking about marinading I was talking about putting a rub on it, wrapping in plastic wrap and putting in fridge overnight.[​IMG]
     

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