Otay, It's Smoker Day
- Thread starter Ratdog68
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Ratdog68
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Nope, not right.
Don't care for the rub.
Smoke flavor is good... just a hint of zinc galvanizing, a little arsenic... Mmmmm.
Not long enough with that LOW temp baking/smoke to tenderize it. Eats more like steak than brisket. 7 1/2 hrs wasn't long enough.
Don't care for the rub.
Smoke flavor is good... just a hint of zinc galvanizing, a little arsenic... Mmmmm.
Not long enough with that LOW temp baking/smoke to tenderize it. Eats more like steak than brisket. 7 1/2 hrs wasn't long enough.
Don't you just hate it when a perfectly good plan gets totally fubar? Sorry for your loss there Ratdog.
Ratdog68
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Yeah... oh well... don't do it enough to have it down. Needed more bark... and, the butchers around here do too much trimming for the pansies. Definitely needs a different rub though.
I did a brisket yesterday too C. Came out good.Mine was 7 pounds and I smoked it for right at 4 hrs and wrapped it for another 5 to render at 200-225 F. SJB here has taught me lots bout the brisket deal. I do mine a little different then him though. I'm sure he'll chime in.I marinate mine over night in soy sauce or dales marinade. Let it get back to room temp next morning and season it with onion powder.garlic powder. and pepper.. Lay it on smoker grate fat side up and cover the fat with dried onion flakes. I like my apple and pecan woods but always mix them with hickory because like you, I love the smell of hickory.
Ratdog68
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Well, the apple pie and whipped cream were good. LOL At least a guy can depend on the store bakery. The next one will be "more gooder". I'm always afraid of overcooking and having it dried out.
Ratdog68
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Replied to, thanks S.
Email sent.
Ratdog68
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Got it, and replied. Thanks again. Good tip on the foil wrap process in the middle of cooking time.
I knew SJB would show up sometime.
RD, I do the foil too sometimes but now have a counter top turkey roaster. I take the meat off the smoker when the level of smoke is achieved and place it in the roaster. I use beer, or apple juice or whatever you want as liquid in the bottom. There is a rack to put the meat on so it is not sitting in the liquid...really keeps the meat moist, just as you like it I am sure as it is getting tender. The roasters are $15-20 and last a long time. Good Luck
Ratdog68
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Sliced me up some leftovers. Flour tortilla on the iron skillet to warm it, flip it over and layer some shredded cheese on, some thin sliced brisket, a couple of spoons of salsa on it, fold it over and lightly brown each side for a nice soft taco. A few of those did a rumbling belly some good.
Some tacos de Carne Quesada con queso for me. made from fresh back strap. um um good!