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Reply to "steaming a brisket"

@Paul Irving posted:

Thanks for all the input. Based on it I am going to brine my 11 lb. brisket for three weeks. Then smoke it  to  160-170 F internal. Then wrap it immediately in foil and refrigerate for a week. Then back in the smoker [no wood] and get it up to low 190s. I hope that will give it a type of "steaming" in it's own juices.

I'm not sure if you'll get the same result putting it back into the smoker wrapped as opposed to unwrapped on a rack over water in a closed pan where the steam is heating and permeating through the meat. If you do use a pan with water to steam the brisket, start out with hot water so the steam generation will start right away.

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