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.
Originally Posted by BryanBusby:
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?
I towel wrapped it and put in my Yeti for about two hours. I did slice the entire flat after the rest. It looks like I shouldn’t have done that. [Reply]
Originally Posted by GloryDayz:
This is truth too. This is why many people a pre-sliced brisket in a aluminum pan, and cover it with BBQ sauce. I've done it myself.
I sat those burnt ends in the brisket juices and lightly bbq sauce mopped them. They are definitely tender. [Reply]
Originally Posted by dwwataz:
I bought some burgers and spare ribs for tomorrow. I've never had KC BBQ so I found a recipe for some sauce online. That shit is phenomenal..
You can go online to Bryants, Gates, Smokestack or Joe's and have KC sauce sent to you. Sauce is not the most important part of BBQ. Rubs are more important. If you do BBQ right, you might not even want sauce. [Reply]
Originally Posted by Dunit35:
I towel wrapped it and put in my Yeti for about two hours. I did slice the entire flat after the rest. It looks like I shouldn’t have done that.
Shit happens. I did it that way for the longest time because you'd see all the pics of people with the neat shit sliced brisket on the tray. [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.
Originally Posted by Fire Me Boy!:
Salt it well beforehand. Salt will help it retain moisture.
:-) Dont know about that approach. I'd be worried about changing the flavor of the meat.
Originally Posted by BryanBusby:
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?
Yeah, made that mistake when I made it at my house and took it elsewhere to the party. At least I thought that was my issue. Haven't took a brisket somewhere else yet, so I never tried out that theory yet.
My place, I slice when they are lining up to eat. [Reply]
I went with country style pork ribs which are really just sliced from the loin close to the shoulder and contain bone but not rib bone. They are a guilty pleasure as they are meaty and fatty like a baby back rib but with much more meat. Also some grilled zucchini from the garden and collard greens.
I also made some pickles as I have a shit ton of cucumbers and cherry peppers. The white stuff is very thin sliced pickled onions to put on tacos, sandwiches, etc.
