![]() ![]() Injected it, rubbed it, and allowed to sit for 11 or so hours. Picked up a 14lb C.A.B morning of and did a donkey job of trimming, mostly because I got impatient (won’t happen again). I finally got to do my first brisket on Sat/Sun still have some improvements to make but learned tons. The crust on their brisket is a gift from the heavens. I know they do more than salt and pepper. Pecan Lodge in Dallas is another favorite of mine. I don't know if it really is 9 parts pepper to 1 part salt like they say but it's good. Whatever Louis Mueller Barbecue does with their rub is pure magic. There nothing wrong with getting more creative with your rub, but too much powder inhibits bark formation. 16 hours is pretty reasonable at this temp depending on the size of the brisket, and whether or not you you wrap. This gives you a good window at the end to tell when the brisket is done. 225 to 250 is good for your first brisket. Wrapping in towels helps.Īs far as cook time, it just depends. Put hot water in it and then dump it out. One method to increase time is to preheat your cooler. 140 degrees is your absolute minimum temp. If you leave a probe in it, you can get an idea of how the temp decreases. You can rest a brisket in a cooler a long time. Good luck with the brisket.and Happy Smoking!! Most CAB briskets are actually Choice grade, but I think it has more marbling than standard Choice, and is more flavorful. Where I can tell the difference is in using CAB briskets that I get from a local butcher company that actually raise their own grass-fed Angus cattle. Prime costs the most, and has the most marbling, and sometimes is worth the extra cost over Choice.but most of the time I can't really tell the difference. The supermarkets in my area all carry mainly Select grade. I always use at least Choice for brisket, as Select just doesn't contain enough marbling, in my opinion. It's a tough piece of meat to master, and the quality of the meat has a lot to do with your results. There is no right way, or wrong way.and no perfect temp to cook it. Like I said above, I've been smoking brisket my whole life, and I'm still playing with it. However, I'm pretty sure he says that tongue in cheek.but, it does have a really good peppery taste. Wayne Mueller, the pitmaster at one of the oldest, best, and most famous barbecue joints in Texas, Louie Mueller Barbecue, will tell you he uses 9 parts pepper to 1 part salt for his rub. In Texas, for the most part, we use Kosher salt and coarse ground black pepper.in a 1-1 mix, all the way up to a 3 parts pepper to 1 part salt mixture. Then, you'll get into all the different "rub" discussions, and of course everyone thinks theirs is the best. Occasionally, I have wrapped in butcher paper, and that's not too bad, as far as the bark is concerned. I tried it a couple of times, and just couldn't see how it helped, so I went back to not wrapping. Personally, I don't wrap a brisket.as I just think it ruins the bark that we look for down here in Texas. There's also the wrap in foil, or no wrap, discussion.which can get you through the stall quicker. The higher the temp, the faster it's done, and the faster you get to feel that jello-feeling when you pick it up. So, it's really your choice of what temp to cook at, and your time schedule. If I'm still not satisfied with the quality of the meat and the time taken to smoke it, I'll crank it up to 275* on the next one. Anyway, my next one I am going to try at 250*. And, I will say that the point of that brisket was spectacular, but the flat was a tad drier than I'm used to.but that may have been due to foiling to rest in an ice chest too early, and it continued to cook. My Auber temp controller kept the WSM right on 230* for the entire cook, and that brisket took 17 hours, including a 6 hour stall at 165* internal. And, I put it on before I went to bed on a Friday night at 10:00pm. I just never had a smoker that would burn consistently that low, like the WSM will. The first one I tried on my WSM, I did at 230*, just because I'd heard so much about "low and slow". And, it would vary between that 275* and 300*.probably averaged around 285*-290*. ![]() I chose that temp, because it was the temp that that smoker liked to run at, and was the easiest to maintain. When I used to smoke briskets on a stick burner, I always cooked between a 275*-300* temp, and they were usually done in around 8 hours.with no stall. And, I don't even know what to tell you, other than is up to you. Steve, I think you might get a 100 different answers here.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |