Smoked Brisket

[KenP]

Thanks guys.

Michael, I will use a melted herb butter and inject into tough meats if I'm worried about them drying out or just want them extra juicy. Using it in turkey is awesome. If the fat cap isn't thick enough, or if there isn't one depending on the meat I'm cooking, I'll often cover with thick bacon.

Mike, I won't be using an oven at all. If it can be cooked in the kitchen, it can be cooked on a grill.

I'll be using a rub and then a mop sauce after the bark and I've decided I'll use hickory for the first few hours.

That web site is nice and will look through it some more. I've found a bunch of info here:
http://www.thesmokering.com/forum/index.php

I smoked baby backs last week and they were a bit salty. I screwed up the rub and used sea salt for the courseness, but the rub already had salt. To counter it I used some more brown sugar, but it didn't really work. On the positive side, the ribs were cooked perfectly according to the pros. It wasn't "falling off the bone", but just pulled off. I'll be doing them again soon.

I smoked a few chicken breasts tonight with mesquite, a Weber brand rub and a cheap spicy mop. Ummm, it's the first time I've liked the mesquite. I was about to give up on that wood.

Next time I do pork I want to use applewood. Apple and pork, two greats together.

[CO Hummer]

Notice how most of these recipies have whiskey?

[KenP]

Originally Posted by CO Hummer

Notice how most of these recipies have whiskey?

If not ON the meat, you can always put it in the drip tray and steam it in.

[CO Hummer]

Originally Posted by KenP

If not ON the meat, you can always put it in the drip tray and steam it in.

Or.......my method. For each bite of BBQ, you wash it down with a sip of whiskey.

[KenP]

Originally Posted by CO Hummer

Or.......my method. For each bite of BBQ, you wash it down with a sip of whiskey.

VA moonshine and pork butts.

[HummerHippy]

Ken! I'll be right over!! Yum!

[Big Dad]

Try this:

http://www.foodnetwork.com/

You'll see a recipe for Texas smoked brisket on the left side of the page.

Type brisket in the search and you'll find some really good recipes.

Happy hunting.

[KenP]

Originally Posted by Big Dad

Try this:

http://www.foodnetwork.com/

You'll see a recipe for Texas smoked brisket on the left side of the page.

Type brisket in the search and you'll find some really good recipes.

Happy hunting.

Of course!

[KenP]

Almost forgot, I said I'm using a Weber Kettle, not a smoker, but it works if you're patient.

I'm intersted in getting a real smoker, but I'm leary of the cheapo models. I've read that hot fires with wood, which is what should be used in them, can burn through the thin firebox. Mesquite is one that can cause it.

Anyone have advice on a smoker? If you have one of the less expensive, Home Depot types, how's it working? Maybe I should just get one of those to work with for now and see how it goes.

[mikejr]

Originally Posted by KenP

Almost forgot, I said I'm using a Weber Kettle, not a smoker, but it works if you're patient.

I'm intersted in getting a real smoker, but I'm leary of the cheapo models. I've read that hot fires with wood, which is what should be used in them, can burn through the thin firebox. Mesquite is one that can cause it.

Anyone have advice on a smoker? If you have one of the less expensive, Home Depot types, how's it working? Maybe I should just get one of those to work with for now and see how it goes.

Ken I am using a cheap Brinkman I got at Lowe's. It's a propane model. Works great but it only has two racks in it. I bought the cheap one to see if I liked the tedium of smoking. I've been oogling some of the high end smokers in the cabelas catalog...they are set and forget pretty much...all digital....check them out...nice smokers!

[2-H2's]

For the serious smokers out there...


www.pittsandspitts.com

you'll pay dearly, but will not be disappointed...

I'm hungry