Author Topic: Brisket on  (Read 415 times)

TexasSMK

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Brisket on
« on: August 13, 2017, 01:31:48 PM »
Lifted my basic smoke plan from gregbooras http://smokinitforums.com/index.php?topic=5870.msg54473#msg54473  I used cherry, apple and a small piece of hickory--total 6 ounces.  I used Chupacabra Rub, and added some extra black pepper.  Didn't have the tender quick, hope that does not hurt me!  Started with 260 box temp, IT hit 170 around 3 hours into the smoke so ramped down to 225--let's see how it goes....will post pictures later. 
Dale from NE Texas--USMC Retired--Living in Maryland.  SE#2 with Auber

old sarge

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Re: Brisket on
« Reply #1 on: August 13, 2017, 11:34:40 PM »
Looking forward to hearing about the results and seeing the pictures.
David from Arizona
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SconnieQ

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Re: Brisket on
« Reply #2 on: August 14, 2017, 12:08:33 AM »
The TenderQuick is for the faux smoke ring only. It is not for taste, just for looks. It is not necessary, but it's easy to do and fun to play around with. I'd be careful with it though. Doing the TenderQuick step too far in advance can produce a smoke ring so large that it starts to look (and taste) cured. Even though the cure gets rinse off, the cure that's already been absorbed continues to work it's way further into the meat over time. So I personally would not recommend the overnight in the refrigerator after the TenderQuick. If using the TenderQuick for a faux smoke ring, it's best to apply the TenderQuick, rinse, apply your binder and seasoning rub within a few hours of going into the smoker. I have not noticed a big difference in flavor with brisket between applying the seasoning rub the night before, or shortly before smoking.

Most people also go 225 for brisket, but you'll just have to decide for yourself. If you have the time, there is no disadvantage that I'm aware of smoking at 225.
« Last Edit: August 14, 2017, 12:11:26 AM by SconnieQ »
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TexasSMK

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Re: Brisket on
« Reply #3 on: August 14, 2017, 08:03:13 PM »
Sorry no pictures, the smoke finished on time, and the hungry folks were on it faster than I could react. Best brisket to date, great flavor, very moist.  Used the covered pan and Au Jus as suggested, good soppings.  Thanks again Greg!
Dale from NE Texas--USMC Retired--Living in Maryland.  SE#2 with Auber

gregbooras

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Re: Brisket on
« Reply #4 on: August 20, 2017, 09:22:24 AM »
Hey Dale,
I am glad your brisket turned out great!
Best Greg