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.
I'm smoking an almost 16 pound brisket for the 4th. I imagine after I trim the fat cap it'll be closer to 14 pounds. It's been about 5 years since I've done a brisket, what am I looking at time wise? [Reply]
Originally Posted by CasselGotPeedOn:
I'm smoking an almost 16 pound brisket for the 4th. I imagine after I trim the fat cap it'll be closer to 14 pounds. It's been about 5 years since I've done a brisket, what am I looking at time wise?
Yeah, 1.5 to 2hr per lb is a safe estimate. Since you can wrap, place in cooler and keep brisket warm for hours after you pull it off, you're best bet is to just give yourself plenty of time.
I'd ballpark 90% of bad decisions get made because people are standing around all hungry waiting for the brisket to get done. [Reply]
Depends on the temperature you smoke it at... some good BBQ chefs like to smoke a brisket at a higher temperature. Aaron Franklin smokes his at 275 degrees, for exampe. In that case, it shouldn't take more than 12 hours to smoke it, especially if you get it out and let it rest at room temperature for a couple hours first. And, don't forget you need to let it rest at the end for at least one hour as well.
I think sixteen hours including final rest is more than enough if you cook it at 250-275.
I have cooked large wagyu briskets (14-16 lbs) around 250-275 and it usually is done within 12-14 hours. [Reply]
Originally Posted by KCUnited:
Yeah, 1.5 to 2hr per lb is a safe estimate. Since you can wrap, place in cooler and keep brisket warm for hours after you pull it off, you're best bet is to just give yourself plenty of time.
I'd ballpark 90% of bad decisions get made because people are standing around all hungry waiting for the brisket to get done.
I bought a smoker last month and cook a pork shoulder and ham. My goal is to cook a brisket and make some burnt ends some day. This week thought I would practice with a large chuck roast before try a $50 brisket.
I would be interested in any suggestions on how to make the best bark for the roast and some ribs on the side. [Reply]
Originally Posted by CatinKS:
I bought a smoker last month and cook a pork shoulder and ham. My goal is to cook a brisket and make some burnt ends some day. This week thought I would practice with a large chuck roast before try a $50 brisket.
I would be interested in any suggestions on how to make the best bark for the roast and some ribs on the side.
Pellet or stick burner?
Bark is over rated. Rendering the fat properly is more important IMO. [Reply]
Originally Posted by MOhillbilly:
Bark is over rated. Rendering the fat properly is more important IMO.
Agreed.. with a larger roast, you may find it helps to foil it for a bit.. this will soften the meat, keep the moisture in, and really make a nice product. It kinda helps the bark re-dissolve though. I wouldn't try to bark a roast...
If you do foil it, just unfoil it and cook it a bit that way at the end.. maybe an hour, to let it dry up some.. that will help. [Reply]
Originally Posted by MOhillbilly:
Normally wrap at 155-160. Your not going to get anymore smoke ring once the meat temp goes above 140.
I sell a fair amount of BBQ and this has been a pretty good system mostly because it’s less waste than a blackened product.
Thanks I give it a try. Also going to cut up some of it up in bites size pieces, after first cook, cover in sauce and wrap in foil for some poor boy burnt ends. [Reply]
