Looks great! have you read any into Aaron Franklin's method? I've been having success using it but I might try waiting till probe tender no matter the temp as he recommends pulling at 203 degrees to let rest
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Brisket: A Detailed "How To"
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Originally posted by dope hunter View PostIt's my understanding that since you are cooking in a UDS and most likely using lump coal or briquettes, there isn't enough nitrates in the smoke to cause a smoke ring....if you add wood chunks it will help, but probably not much, unless you use a lot of wood chunks. That is why off set smokers, that solely use wood, have better smoke rings.
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Learned this exact thing on my last brisket with my Smoky Mountain. I used mainly charcoal with wood mixed in. Didn't get a good smoke ring or very good (IMO) smoke flavor even though the meat cooked perfectly. Doing another brisket this weekend and will make the adjustment back to using charcoal as a slow burning heat stabilizer with wood as the primary fuel.
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Originally posted by TC View PostI couldn't imagine a brisket being tender at 175-185 unless it was cooked for 20+ hours. It was likely dry because the fat hadn't even rendered out yet. When I say pull it when it "probes like butter" I mean there should be ZERO resistance. Since I did this write up, I have now moved to hot and fast style cooking for brisket. I cook at about 300 degrees and my briskets normally probe tender around 210 degrees IT. Also, next time just put that sucker on the pit and leave it alone. There is no need to keep moving it around, especially when you're cooking at low temperatures. Hope this helps!
About how long per pound is it taking cooking at 300? I have a brisket in the fridge I need to cook. Do you still put it in a foil pan?Last edited by mikeyb_23; 07-23-2017, 08:28 AM.
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Originally posted by 512robby View Post
Another brisket grade higher than prime
At HEB
Kobe American Beef brisket
Nice marbling but look at the cost!
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