I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Has anyone smoked a brisket from Mexico? Local store had them for $1.99/lb. thought I’d give one a shot. Only out $20 if it’s awful.
It’s 10.5lbs. I’m concerned with it drying out. I bought some beef broth for an injection. Would the salt content dry it out? I’m going to wrap it to help it as well. [Reply]
Originally Posted by Dunit35:
Has anyone smoked a brisket from Mexico? Local store had them for $1.99/lb. thought I’d give one a shot. Only out $20 if it’s awful.
It’s 10.5lbs. I’m concerned with it drying out. I bought some beef broth for an injection. Would the salt content dry it out? I’m going to wrap it to help it as well.
Do a dry brine a couple days before hand. Salt it well and let it sit. The salt will get back into the meat and season it, but will also help it retain moisture. [Reply]
Originally Posted by Fire Me Boy!:
Do a dry brine a couple days before hand. Salt it well and let it sit. The salt will get back into the meat and season it, but will also help it retain moisture.
I won’t be able to dry brine it as I’m smoking it tomorrow early morning. I was going to inject it with the beef broth and rub this evening. Season the outside and let it sit 5-6 hours before putting it on the smoker. I should’ve done all that this morning but wasn’t thinking about it.
I’m going to wrap it at some point. I’m not really sure when. Maybe when it hits 160? I saw a guy put a pan of water inside his smoker to help it with retaining moisture as well.
You think it’d take around 10 hrs to cook 10.5lbs? [Reply]
I'm on vacation this week. Today I'm smoking a couple pork tenderloins, turkey breast, beans with bacon and onions and some mexican pork chili. Yum....
Trimmed off some of the fat and woke up at 530 this morning. Brisket went on the Traeger at 615 and It hit 195 at 230. It was done as I could prob through it easily. Let it rest for 1.5 hours. I decided to try burnt ends as well. I don’t think I separated the point/flat correctly. The brisket looks like it has a small smoke ring (using an Amaze N tube smoker). It tastes fine and isn’t super tough. Well worth the $23 brisket and okay for my first try. [Reply]
Originally Posted by Dunit35:
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Trimmed off some of the fat and woke up at 530 this morning. Brisket went on the Traeger at 615 and It hit 195 at 230. It was done as I could prob through it easily. Let it rest for 1.5 hours. I decided to try burnt ends as well. I don’t think I separated the point/flat correctly. The brisket looks like it has a small smoke ring (using an Amaze N tube smoker). It tastes fine and isn’t super tough. Well worth the $23 brisket and okay for my first try.
Looks good Dunit35 we where an hour difference as I smoked a brisket flat in the camp chef pellet also.
So after the excitement of this morning I smoked a trial brisket fat 1st time in pellet grill. I wanted to see how it did on a 5 lb flat.
Got it on at 7 am and pulled at 203* 5 pm. Temp on the pellet smoker was 220* on average. Just used a Dalmatian rub no foil crutch or mop and mist.
Came out moist and tender but just don't get as good smoke flavor as WSM.
I also was smokeing a 8 lb pork butt. I got it to 165 when my alarm for low heat on Maverick went off. Its dropping pellets but not burning them. I'll Finnish it off in oven but fear the burner tube is toast all other trouble shooting checks out.
My burnt ends were moist but the sliced was dry. Don’t know what else I could do. I injected beef broth, sprayed a few times, and wrapped for three hours. [Reply]
Originally Posted by Dunit35:
My burnt ends were moist but the sliced was dry. Don’t know what else I could do. I injected beef broth, sprayed a few times, and wrapped for three hours.
Salt it well beforehand. Salt will help it retain moisture. [Reply]
Originally Posted by Dunit35:
My burnt ends were moist but the sliced was dry. Don’t know what else I could do. I injected beef broth, sprayed a few times, and wrapped for three hours.
Brisket dries out pretty dang quick once it's sliced, so I'd reccomend slicing on demand.
Did you let it rest wrapped tight in a cooler for hours? [Reply]
Originally Posted by Dunit35:
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Trimmed off some of the fat and woke up at 530 this morning. Brisket went on the Traeger at 615 and It hit 195 at 230. It was done as I could prob through it easily. Let it rest for 1.5 hours. I decided to try burnt ends as well. I don’t think I separated the point/flat correctly. The brisket looks like it has a small smoke ring (using an Amaze N tube smoker). It tastes fine and isn’t super tough. Well worth the $23 brisket and okay for my first try.
