Post by: grimace on March 29, 2019, 04:13:19 PM
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Post by: fowl smacker on March 29, 2019, 04:35:09 PM
https://www.traegergrills.com/recipes/beef/beef-brisket
Post by: Bullkllr on March 30, 2019, 08:09:49 AM
Post by: WSU on March 30, 2019, 08:53:06 AM
Post by: Boss .300 winmag on March 30, 2019, 09:38:48 AM
Post by: grimace on March 30, 2019, 10:06:12 AM
I’ve never noticed a huge difference in rubs, wrapping in foil, etc. I just use any bbq rub and smoke slow to a temp of 205. Then wrap in foil, then a towel, and put it in a closed cooler for an hour give or take. Remove and slice across the grain.
Similar experience. I've tried different rubs, different pellets, very little difference. There has to be some mouth watering outa this world recipe's.. KC?
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Post by: grimace on March 30, 2019, 10:13:28 AM
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Post by: Boss .300 winmag on March 30, 2019, 10:40:34 AM
Boss - Have you tried that recipe before?
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Yep, only one I use. Friend of mine is a BBQ pitmaster and that’s al he uses.😉
Post by: NRA4LIFE on March 30, 2019, 11:12:25 AM
Post by: grimace on March 30, 2019, 12:01:40 PM
Boss - Have you tried that recipe before?
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Yep, only one I use. Friend of mine is a BBQ pitmaster and that’s al he uses.😉
Okay then, I'll give it a try.
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Post by: grimace on March 30, 2019, 12:05:47 PM
Salt and pepper only. Anything else and you've ruined it.
A friend of mine says the same thing, I've never tried it though.
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Post by: Encore 280 on March 30, 2019, 05:08:33 PM
Post by: Crunchy on March 30, 2019, 06:52:41 PM
Post by: Mtnwalker on March 30, 2019, 07:27:02 PM
Post by: Crunchy on March 30, 2019, 07:28:48 PM
My favorite so far was one we did with a Coca Cola and coffee mop every couple hours
I saw a recipe like that. Looked really good. Maybe try it on my next one.
Post by: BackStrappin on March 30, 2019, 09:13:48 PM
Post by: 92xj on March 30, 2019, 09:24:03 PM
Post by: Encore 280 on March 31, 2019, 07:29:18 AM
Post by: grimace on March 31, 2019, 10:41:23 PM
I tried the recipe Boss posted, it was good I will definitely use that again. I did inject beef broth into it prior to putting on the smoker same as I've done before but this brisket was definitely more tender and a bit juicier.
:tup: :tup:
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Post by: Encore 280 on April 01, 2019, 08:13:12 AM
Post by: Crunchy on April 01, 2019, 08:23:46 AM
Post by: bigjohn98591 on April 01, 2019, 08:27:39 AM
Post by: grimace on April 01, 2019, 07:31:10 PM
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Post by: Crunchy on April 01, 2019, 07:38:28 PM
It seems like it takes 3-5 hours to push through the stall whether its a brisket or pork buts for me. Sometimes I wrap it in foil , sometimes not. This time I didn't wrap it until it hit 190* as I wanted a good bark to it. My total smoke time was 19.5 hrs, only let it rest 30 minutes as I couldn't wait to try it. This was hands down the most tender and moist brisket I have done, . I gave some to my buddy for lunch, he said it was way better than his local BBQ shop. So I give a BIG Thank You to BOSS for sharing the recipe.
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Finishing touches is a good bbq sauce, crispy fried onions, and a good roll to put it all together.
Post by: Encore 280 on April 01, 2019, 10:06:46 PM
Post by: Boss .300 winmag on April 02, 2019, 10:42:22 PM
It seems like it takes 3-5 hours to push through the stall whether its a brisket or pork buts for me. Sometimes I wrap it in foil , sometimes not. This time I didn't wrap it until it hit 190* as I wanted a good bark to it. My total smoke time was 19.5 hrs, only let it rest 30 minutes as I couldn't wait to try it. This was hands down the most tender and moist brisket I have done, . I gave some to my buddy for lunch, he said it was way better than his local BBQ shop. So I give a BIG Thank You to BOSS for sharing the recipe.
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Glad it worked out good for you.👍
Post by: Kc_Kracker on April 03, 2019, 03:05:31 PM
This thread is useless until KC chimes in.:chuckle: i usually only smoke mine so all i have to offer is rubs and temps/times :tup:
Post by: Kc_Kracker on April 03, 2019, 03:06:36 PM
I'm going to throw a brisket in the Bradley Smoker tomorrow. What's the difference between Kosher salt and Pickling salt? I have plenty of pickling salt.nothing, same thing. both non-iodized
Post by: Kc_Kracker on April 03, 2019, 03:12:28 PM
Remember, your fat and collagen doesn't start to melt into the meat til your internal temp hits 180 so pulling it early might get you super rare but also gets you tougher :tup: and for god sakes cut it against the grain unless you like chewing
Post by: jrebel on April 03, 2019, 03:44:16 PM
Post by: Kc_Kracker on April 03, 2019, 04:48:02 PM
Post by: Badhabit on April 03, 2019, 06:04:29 PM
Post by: WSU on April 03, 2019, 07:44:49 PM
Post by: Encore 280 on April 03, 2019, 08:55:55 PM
Post by: pd on April 03, 2019, 09:12:40 PM
I did the smoke with the Bradley pucks for 4hrs, I figured that was enough smoke. After it got to the 160 temp I used the double foil and added a cup of beef broth and put it back in. I bumped the temp up to around 280 I think to get the heat thru the foil but I couldn't wait any longer after about 3 hours, we had to eat! I cut it in thin slices, the meat was a light brown all the way thru, no medium rare or anything like that. Turned out delicious and tender. Next night was left over French Dips and used the beef broth for the au jus, oh man the smoke flavor was awesome! I did notice the meat getting dried out on top after the first couple hours so I brushed some avocado oil on it. All I was using for the rub was Johnny's sprinkled on it and that was it. I would say the total time was probably close to 8-10 hours. The brisket was around 2.5lbs. Looking forward to trying it again.
Sounds good. Next time let me know so I can round up the boys. Drinks on me. You are the official smoker now.
Post by: jrebel on April 04, 2019, 08:37:04 AM
how does it possibly take you guys 16-20 to reach 195? i always hit it by 10-12 hours no matter the size. seems like that long would just dry it out. and your rub isnt just for spices and flavor, your rub is supposed to create your bark to seal the juice in, what you use have a huge impact on the dryness of the meat, mainly your percentage of sugar.
I have never had a dry brisket. I smoke at 120 ish for 4 hours before I turn the temp up to start cooking. I slowly increase my temp based on the internal temp of the meat (example; meat is 110 degrees, I turn the temp on the smokerl to 160 till I hit 140 ish....then turn the smoker to 200 till I hit 180 and so on. Usually finish with the smoker at 225 for an internal temp of 195-200. I like it to warm / cook the meat evenly....if that makes sense. Not sure if it really makes a differnce, but it works great. Only down side Is I have to start the cook 24 hours before I want to eat. I agree with the seasoning making the bark......that is why I use a mustard rub with my dry seasoning, I lay the rub on thick.
Post by: Kc_Kracker on April 04, 2019, 02:55:38 PM
i dont understand why though. muscle fiber , collagen and tissue dont break down until a IT of 180 so what exactly do you gain by extending the cook time so long at such a low temp?how does it possibly take you guys 16-20 to reach 195? i always hit it by 10-12 hours no matter the size. seems like that long would just dry it out. and your rub isnt just for spices and flavor, your rub is supposed to create your bark to seal the juice in, what you use have a huge impact on the dryness of the meat, mainly your percentage of sugar.
I have never had a dry brisket. I smoke at 120 ish for 4 hours before I turn the temp up to start cooking. I slowly increase my temp based on the internal temp of the meat (example; meat is 110 degrees, I turn the temp on the smokerl to 160 till I hit 140 ish....then turn the smoker to 200 till I hit 180 and so on. Usually finish with the smoker at 225 for an internal temp of 195-200. I like it to warm / cook the meat evenly....if that makes sense. Not sure if it really makes a differnce, but it works great. Only down side Is I have to start the cook 24 hours before I want to eat. I agree with the seasoning making the bark......that is why I use a mustard rub with my dry seasoning, I lay the rub on thick.
Post by: Kc_Kracker on April 04, 2019, 02:56:21 PM
I have a question for you guys that say you "smoke" for 10 to 12 hours. Are continuing to add smoke the whole time or cooking it in the smoker after the meat reaches an internal temp of 140? Every book I've looked at regarding "smoking" says the meat won't absorb more smoke after 140.generally if you use smoke/chips for more then a few hrs you get a bitter taste
Post by: Dhoey07 on April 04, 2019, 03:09:37 PM
Post by: Encore 280 on April 04, 2019, 03:13:28 PM
Post by: 92xj on April 04, 2019, 03:18:06 PM
I'm buying them around $3 a pound locally at cash n carry.
Post by: Dhoey07 on April 04, 2019, 03:49:06 PM
Post by: Jolten on April 04, 2019, 03:58:01 PM
Post by: Jolten on April 04, 2019, 04:04:09 PM
Post by: grimace on April 04, 2019, 08:48:13 PM
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Post by: grundy53 on April 06, 2019, 08:06:27 AM
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Post by: Magnum_Willys on April 06, 2019, 08:18:52 AM
Post by: grundy53 on April 06, 2019, 08:22:18 AM
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Post by: WSU on April 06, 2019, 09:49:23 AM
Post by: Jolten on April 06, 2019, 11:06:45 AM
Post by: Crunchy on April 06, 2019, 11:38:28 AM
Post by: grimace on April 06, 2019, 12:32:54 PM
I have no idea why there is such a variance in cook times. I usually confirm my grill temp with a second probe, they are typically within 5* of each other.
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Post by: grundy53 on April 06, 2019, 12:57:13 PM
At 225 I usually figure 1 hour per pound of meat. So I'm surprised yours cooked that quickly.I was really surprised to. The only thing I can figure is maybe it was a thinner one. It was really long but not too thick.
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Post by: BackStrappin on April 06, 2019, 09:57:19 PM
I have a question for you guys that say you "smoke" for 10 to 12 hours. Are continuing to add smoke the whole time or cooking it in the smoker after the meat reaches an internal temp of 140? Every book I've looked at regarding "smoking" says the meat won't absorb more smoke after 140.generally if you use smoke/chips for more then a few hrs you get a bitter taste
Not true , if you burn a dirty fire you can get a bitter taste. keep the smoker rolling thin blue smoke and it doesn't matter how long you burn wood.