So .... Myron the winnest man in bar b cue trims all the silverskin from the point and trims the fat cap.He injects with Minors beef stock and water and then applies his rub .. puts the meat on the grate for 2 hours ( until he gets the color he wants) and pulls it off
And put it in a covered foil pan and the back in the smoker until the point hits 205 and then he lets it rest in the pan covered for at least 2 hours.. like him or hate him he knows his shit..
Now Arron Franklin ... He has the best Bar b cue place on the planet.. His brisket. .. well. It's better that sex!!! ( ok I said it)
He trims his packer to about 1/2- 3/4 inch on the fat cap, trims big hunks of fat from the meat an trims off anything that is too thin ( on the fla) and does a little trimming on the point..No injection just salt and pepper. Onto the smoker, after 2 hours spritz with apple cider vinegar every over.. after 5 hours he sees if the color is a rich mohogany and then wraps it in I waxed butcher paper and back in the smoker until
It feels pliable ( no thermometer) and then he unwraps
The meat and sees if it's soft and juggly.
Could be 5 hours or 7 hours...
He then wraps it back in the paper an lets it rest for a couple of hours.. heaven on earth.
Now for the question:
Which method do you use? Or do you do something else? I know we have been through this already but it like to stir the pot!!! Lol
Ps. Both pit gods use similar high grade meat ( although Myron uses Wagyu) both the same weight cook temp 275-300
And put it in a covered foil pan and the back in the smoker until the point hits 205 and then he lets it rest in the pan covered for at least 2 hours.. like him or hate him he knows his shit..
Now Arron Franklin ... He has the best Bar b cue place on the planet.. His brisket. .. well. It's better that sex!!! ( ok I said it)
He trims his packer to about 1/2- 3/4 inch on the fat cap, trims big hunks of fat from the meat an trims off anything that is too thin ( on the fla) and does a little trimming on the point..No injection just salt and pepper. Onto the smoker, after 2 hours spritz with apple cider vinegar every over.. after 5 hours he sees if the color is a rich mohogany and then wraps it in I waxed butcher paper and back in the smoker until
It feels pliable ( no thermometer) and then he unwraps
The meat and sees if it's soft and juggly.
Could be 5 hours or 7 hours...
He then wraps it back in the paper an lets it rest for a couple of hours.. heaven on earth.
Now for the question:
Which method do you use? Or do you do something else? I know we have been through this already but it like to stir the pot!!! Lol
Ps. Both pit gods use similar high grade meat ( although Myron uses Wagyu) both the same weight cook temp 275-300
