Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Of course you did, I didn't look at the closest possible place
Doing my first smoke of the season. Probably not smart to try out a brisket after having Snow's but we'll see how it goes.
13lb brisket. Just trimmed it and did a 2/1 pepper/salt rub.
Plan on putting it on tomorrow night around 10pm at 225
Trying out jealous devil charcoal for the first time.
OnceI wake up and it gets to 170 or so I'll wrap it in butcher paper.
I may try and add some apple juice when wrap it. In my notes from last year, I said it was a little dry. Last year I pulled it at 203 IT.
13lb brisket. Just trimmed it and did a 2/1 pepper/salt rub.
Plan on putting it on tomorrow night around 10pm at 225
Trying out jealous devil charcoal for the first time.
OnceI wake up and it gets to 170 or so I'll wrap it in butcher paper.
I may try and add some apple juice when wrap it. In my notes from last year, I said it was a little dry. Last year I pulled it at 203 IT.
2/1 pepper to salt? All I've done on my brisket is even split kosher salt and pepper. Is this just your personal taste preference or is it a pro thing?
Not sure where I heard that. It sounds like Franklin does 50/50. I have heard of others weighing it out and then it becomes more like 2/1 when using kosher. Watching some videos and I probably trimmed it to lean.
It is hard to beat a Weber (as in life, simple just works). I don’t have a WSM, but I get great results on my kettle with the snake method. This last weekend, I smoked a whole brisket in ~6 hours (separated the point from the flat) using mesquite and apple. The fire hovered between 250-300 and was pretty dang consistent the entire time vs. the swings an offset stick burner will give you. The WSM will get you similar results using the minion method (probably burn for longer at a consistent temperature).
Would table salt even work? I thought table salt grains are too small to penetrate the raw beef before putting on the grill. Could be wrong.
If you used a cup of table salt, the kosher salt equivalent is 1 1/4 cups. Look on the Morton Salt website for conversions.
I’m looking to try something different (probably not brisket yet, not experienced enough). Have done a bunch of ribs and pork butt and have tried the chuck burnt ends (good but texture wasn’t perfect) and smoked wings last weekend (will definitely do again). Anyone have any suggestions for something they really like?
This thread is awesome by the way.
This thread is awesome by the way.
I made some buckboard bacon a few months ago that turned out pretty good. With bacon there is more prep work but it was pretty easy and I vacuum sealed a lot of bacon.
Have you smoked chicken thighs? Not a crazy out-of-the-box idea, but delicious when done well.
I also usually put a bowl of Sweet Baby Ray's into the smoker when I have something going as well, gives the sauce a nice smokey depth of flavor.
This is what I used. Flavor was awesome, texture was different compared to real burnt ends. But I’ll definitely try again.
Poor Man's Burnt Ends - Hey Grill, Hey
Poor Man's Burnt Ends are a great way to get the classic BBQ flavors you love in burnt ends without having to smoke a whole brisket.
heygrillhey.com
Awesome idea on the BBQ sauce. Haven’t tried chicken thighs but might have to give them a whirl.
Reading back through this thread and I’m definitely going to try the smoked mac and cheese. I made a smoked queso last fall and it was awesome.
If you do the thighs make sure you brine them 2-3 hours, then pat them dry and apply your dry rub before putting onto the smoker. Brining makes a huge difference.
Smoked mac and cheese sounds awesome, never had that. A buddy made smoked baked beans, very good.
