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Hoss!
Apr 15, 2019 8:44:17 GMT -6
Post by Hitch on Apr 15, 2019 8:44:17 GMT -6
Did you get that brisket smoked yesterday?
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Hoss!
Apr 15, 2019 10:10:10 GMT -6
Post by Hoss on Apr 15, 2019 10:10:10 GMT -6
389 degrees for 21 hours and fat side down rubbed with my dingus
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Hoss!
Apr 15, 2019 10:14:33 GMT -6
Post by justanothercoach on Apr 15, 2019 10:14:33 GMT -6
i was all in till 'rubbed with my dingus'
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Hoss!
Apr 15, 2019 10:28:22 GMT -6
Post by Hoss on Apr 15, 2019 10:28:22 GMT -6
plenty of white sauce for everyone
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Hoss!
Apr 15, 2019 10:31:44 GMT -6
Post by justanothercoach on Apr 15, 2019 10:31:44 GMT -6
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Hoss!
Apr 15, 2019 10:52:30 GMT -6
Post by Hitch on Apr 15, 2019 10:52:30 GMT -6
On a serious note, did you smoke that brisket or not?
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Hoss!
Apr 15, 2019 12:44:03 GMT -6
Post by Hoss on Apr 15, 2019 12:44:03 GMT -6
yes
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Hoss!
Apr 15, 2019 12:56:18 GMT -6
Post by ThedamGOAT on Apr 15, 2019 12:56:18 GMT -6
yes
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Hoss!
Apr 15, 2019 12:58:25 GMT -6
Post by Hoss on Apr 15, 2019 12:58:25 GMT -6
si
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Hoss!
Apr 15, 2019 13:39:53 GMT -6
Post by Hitch on Apr 15, 2019 13:39:53 GMT -6
Gonna divulge any methods? Salt and pepper only or did you use the seasoning you sent me?
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Hoss!
Apr 15, 2019 13:40:25 GMT -6
Post by Hitch on Apr 15, 2019 13:40:25 GMT -6
Temperature? Time??
Wrap?
No Wrap?
Internal temp?
No internal temp?
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Hoss!
Apr 15, 2019 13:48:07 GMT -6
Post by Lebowski on Apr 15, 2019 13:48:07 GMT -6
Trim
Inject
Rub
Pit at 275
Smoke
Wrap with Butcher paper
then finish when internal is at 207
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Hoss!
Apr 15, 2019 13:51:03 GMT -6
Post by Hoss on Apr 15, 2019 13:51:03 GMT -6
Trim Inject Rub Pit at 275 Smoke Wrap with Butcher paper then finish when internal is at 207 Don't listen to this guy^^^^that is terrible advice |
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Hoss!
Apr 15, 2019 13:53:33 GMT -6
Post by Hoss on Apr 15, 2019 13:53:33 GMT -6
Temperature? Time?? Wrap? No Wrap? Internal temp? No internal temp? trim fat about a 1/4 around, dry rub with seasoning I sent you let sit in fridge for a few hours pit smoke indirect heat at 225 degrees 1 hour 15 minutes per pound wrap with butcher paper or paper shopping bag when your bark looks like you want it no need to take internal tems as long as your fire stays consistent you are good. pull and let rest (wrapped) for about an hour before slicing. |
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Hoss!
Apr 15, 2019 14:29:13 GMT -6
Post by Hitch on Apr 15, 2019 14:29:13 GMT -6
I'm digging it! Cajun cooking right there!! Look/smell/taste
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Hoss!
Apr 16, 2019 9:02:08 GMT -6
Post by newcoach on Apr 16, 2019 9:02:08 GMT -6
Trim Inject Rub Pit at 275 Smoke Wrap with Butcher paper then finish when internal is at 207 Don't listen to this guy^^^^that is terrible advice I was thinking the same thing. Also why are yall using butcher paper instead of tin foil? Ive always used tin foil, butter, and either brown sugar or something with a little more zest. |
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Hoss!
Apr 16, 2019 9:10:08 GMT -6
Post by Hoss on Apr 16, 2019 9:10:08 GMT -6
If you use foil, you might as well finish in the oven because the foil keeps the smoke out. Paper still allows the smoke to get to the brisket but at the same time gives you the added benefits of wrapping; it slightly speeds up the cooking time and it soaks up all the fat and continually bastes the meet at the end and keeps you from drying out the cut.
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Hoss!
Apr 16, 2019 9:13:14 GMT -6
Post by newcoach on Apr 16, 2019 9:13:14 GMT -6
If you use foil, you might as well finish in the oven because the foil keeps the smoke out. Paper still allows the smoke to get to the brisket but at the same time gives you the added benefits of wrapping; it slightly speeds up the cooking time and it soaks up all the fat and continually bastes the meet at the end and keeps you from drying out the cut. makes sense, gonna have to try it. |
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