Smoking brisket

[In58men]

Fat side up or fat side down?

[cooper barrett]

Originally Posted by Claysexual

"Attention Pooper, clean up on aisle 2; Threetard's cream pie is leaking again".

Lets see, you have posted here...

http://www.chiefsplanet.com/BB/showt...2#post13416102

http://www.chiefsplanet.com/BB/showp...2&postcount=75

Neither time have you made a comment consistent with the OP topic or even related to it, both times trying to get a reaction..

Both times you have made derogatory statements unrelated to topic that would be considered offensive and provoking.

According to dictionary definition...

Troll = make a deliberately offensive or provocative online post with the aim of upsetting someone or eliciting an angry response from them.

Now, run along, go play nice with your Welsh friend, in his half bath, in his guest bedroom... down the hall with Pasta meatball hiding in the closet doing who knows what. His eyesights not getting any better cause he keeps mistaking you a a female... Or is it an eyesight issue?

[BryanBusby]

Originally Posted by Nickhead

you do know that heat rises, correct. i have never turned over a piece of meat on the smoker and the bottom was overcooked.

Riveting shit, Bill Nye.

I stopped cooking my briskets low and slow awhile ago, so I like having the fat cap as a barrier from a direct flame.

http://www.snakeriverfarms.com/hot-fast-brisket

[cooper barrett]

You are smoke / steaming/ brasing the brisket because as FMB stated there is no temp control on a PBC so it's 300 or nothing.

Sorry but unless it's a time issue I don't use it. It does speed things up but you lose a lot by doing so IMHO. I know there are a lot of uses for foil, but the most important is to plant a sheet firmly on one's head.

I have always said that "it's what it is when it's done, not how it got there." There are guy I respect who foil and raise the heat when "stall" begins and unwraps and finishes without it. Barks is so-so but at least there is bark. Steam cooking(wrapping in foil) sure seams too push the temps along but the flavor ends ud in the juices it expels..

The recipe has been around for 10-15 years for high temp Rush Brisket. I was taught when I was a kid to indirect grill it for a few hours and then carry one of these to the grill transfer it and take it to the garage...and never tell the secret.




My first real smoke was 225 for 15 hours. The turkey roaster went to Goodwill after not being used for 5 years.

There are differences in equipment, meat, seasonings, woods, fuel. and other tools and other than draping over chicken or turky, I don't use it untill it going in for a several hour rest..

[threebag]

Originally Posted by BryanBusby

Riveting shit, Bill Nye.

I stopped cooking my briskets low and slow awhile ago, so I like having the fat cap as a barrier from a direct flame.

http://www.snakeriverfarms.com/hot-fast-brisket

I will stick with the low and slow. I think I can drink more beer that way.

[BigRedChief]

Originally Posted by MTG#10

I will say fat cap down if there's any heat at all below the meat, it will help protect the meat from cooking too fast.

It'd really help knowing what kind of smoker you're using.

I use an electrical smoker so the heat is even. Always up.

The only thing I do different with brisket is to put more rub on it than other meats. I have found that a good bark keeps the brisket juicy and moist.

[Fire Me Boy!]

Originally Posted by cooper barrett

You are smoke / steaming/ brasing the brisket because as FMB stated there is no temp control on a PBC so it's 300 or nothing.

Sorry but unless it's a time issue I don't use it. It does speed things up but you lose a lot by doing so IMHO. I know there are a lot of uses for foil, but the most important is to plant a sheet firmly on one's head.

I have always said that "it's what it is when it's done, not how it got there." There are guy I respect who foil and raise the heat when "stall" begins and unwraps and finishes without it. Barks is so-so but at least there is bark. Steam cooking(wrapping in foil) sure seams too push the temps along but the flavor ends ud in the juices it expels..

The recipe has been around for 10-15 years for high temp Rush Brisket. I was taught when I was a kid to indirect grill it for a few hours and then carry one of these to the grill transfer it and take it to the garage...and never tell the secret.




My first real smoke was 225 for 15 hours. The turkey roaster went to Goodwill after not being used for 5 years.

There are differences in equipment, meat, seasonings, woods, fuel. and other tools and other than draping over chicken or turky, I don't use it untill it going in for a several hour rest..

I've smoked brisket in electric, on a stick burner, in a propane smoker, and on the PBC, and the difference between 225-250 for 15 hours vs 300 for 6-7 is fairly negligible. The biggest difference is in the smoke ring, which who gives a shit about unless you're competing?

[threebag]

I love to see a nice smoke ring no matter what. If I want to just shove some shit in my mouth I will hit Arby's.

[Fire Me Boy!]

Originally Posted by threebag02

I love to see a nice smoke ring no matter what. If I want to just shove some shit in my mouth I will hit Arby's.

Meh. I'll sacrifice the smoke ring for half the cook time. I still get smokey, briskety goodness and burnt ends.

[threebag]

It's like ****ing FMB. I would rather work for an 8 than slide into a 6. To each his own. Dilly Dilly

[Fire Me Boy!]

Originally Posted by threebag02

It's like ****ing FMB. I would rather work for an 8 than slide into a 6. To each his own. Dilly Dilly

I'd say it's more like working for an 8 vs. sliding into a 7.5.

[BryanBusby]

Well you have fun getting up in the middle of the night to tend a fire while I sleep.

[cooper barrett]

Originally Posted by Fire Me Boy!

Meh. I'll sacrifice the smoke ring for half the cook time. I still get smokey, briskety goodness and burnt ends.

Originally Posted by threebag02

It's like ****ing FMB. I would rather work for an 8 than slide into a 6. To each his own. Dilly Dilly

Originally Posted by Fire Me Boy!

I'd say it's more like working for an 8 vs. sliding into a 7.5.

I dream of the 10, I work for a 9 and chuckle a little at your 7.5....

And how does wrapping it in foil after 2 hours sound to you?

FMB When cooked longer you get a different product. Now that you have another smoker that will cook at 200-225 you can try low and slow and see if your mind changes. I personally think it will. My BBQ gurus say the only time they cook high temp is when doing brisket for people they don't know. That's a good sign to me that guys with beef,pork, and equipment sponsors think the 15 hour smoke is better. (you can do it in 12-14 but my meat goes on cold, It's science)

One of my locals just got an American Wagyu sponsorship. truck, trailer graphics and custom paint on the smoker cash, and all the meat he wants.

I think we can all agree that when all the pieces work together you can put out a tasty brisket with H or L cooks, we also seem to agree that low and slow brings out more from the meat. Interestingly enough, I learned that rubs should be adjusted for low heat vs high heat cooks

If any of us threw down anything we'd admit to cooking, you know it would be good.

[cooper barrett]

Originally Posted by BryanBusby

Well you have fun getting up in the middle of the night to tend a fire while I sleep.

You don't have too anymore, plus there is a beer and Jamison's as a reward for doing it if you have to. Now you can set an alarm on your phone if the temp drops.

[Fire Me Boy!]

Originally Posted by cooper barrett

And how does wrapping it in foil after 2 hours sound to you?

FMB When cooked longer you get a different product. Now that you have another smoker that will cook at 200-225 you can try low and slow and see if your mind changes. I personally think it will. My BBQ gurus say the only time they cook high temp is when doing brisket for people they don't know. That's a good sign to me that guys with beef,pork, and equipment sponsors think the 15 hour smoke is better. (you can do it in 12-14 but my meat goes on cold, It's science)

One of my locals just got an American Wagyu sponsorship. truck, trailer graphics and custom paint on the smoker cash, and all the meat he wants.

I think we can all agree that when all the pieces work together you can put out a tasty brisket with H or L cooks, we also seem to agree that low and slow brings out more from the meat. Interestingly enough, I learned that rubs should be adjusted for low heat vs high heat cooks

If any of us threw down anything we'd admit to cooking, you know it would be good.

You should read my posts before telling me what I should try. I've done brisket pretty much any way you can - in an electric smoker, in an off-set stick burner, in a propane smoker, all traditional methods. And I'm tellin' ya, I'll take my brisket in my PBC every time when I consider the time involved with traditional cooking. It's just not that big of a difference. I suspect your "BBQ gurus" are stuck in the old school pit master mentality. Shoot, Myron Mixon espouses the hot and fast method for brisket now.

As for foiling, I usually do about 4 hours in. I don't always, just kinda depends how it's looking.

My go-to brisket rub nowadays is just a dalmation rub. The simplicity of salt and pepper really allows the brisket and smoke to shine.

[Fire Me Boy!]

Originally Posted by cooper barrett

I dream of the 10, I work for a 9 and chuckle a little at your 7.5....

You can be an idiot sometimes. I was using his numbers, jackass. He said 8. I was stating while I'll acknowledge mine is less than that, it's not much. The very minor sacrifice of a pronounced smoke ring is perfectly acceptable to me when I get back 7+ hours of my life.