just got my sm009 a week ago when weather permits
going for my first brisket the wt. is 14.9lb
should i split it in half? just looks large for
my 009 any suggestions??
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UL, Just fold the flat over on itself. For a picture of how to do it refer to Mainely Dave's Brisket Page for the Cookshack and look about half way down the page. That page is also a great learning tool for how to do a brisket.
Hope this helps.
Don
Hope this helps.
Don
Does Dave REALLY use that much wood for a 13# brisket?? 7oz plus 2 briquettes???? WOW! Does it not come out too bitter with all that smoke?? Anyone else use that much wood?
I thought the rule of thumb for the CS (although I'm well aware of personal taste changes) is 2oz per 10# meat??
Just curious if others use that much.
Rick in CO
I thought the rule of thumb for the CS (although I'm well aware of personal taste changes) is 2oz per 10# meat??
Just curious if others use that much.
Rick in CO
For brisket I pile on the wood. I've found hickory to add a peppery taste to the meat, and mesquite even more so. With oak, you can put in as much as the box can hold without over smoking IMO.
I also load up on butts. Much lighter on chicken and ribs.
I also load up on butts. Much lighter on chicken and ribs.
Yes, I did use that much, and it turned out great. But, I do enjoy smoke. Others may wish to use less. The briquettes were an attempt to create a smoke ring on the brisket.
What I will do different next time, if I use Mesquite again, will be to pre-heat the oven for a 1/2 hour or so until the 'yellowish' smoke stops coming out, then put the brisket in.
Like Todd, I cut way back on wood when cooking chicken, fish, and veggies.
What I will do different next time, if I use Mesquite again, will be to pre-heat the oven for a 1/2 hour or so until the 'yellowish' smoke stops coming out, then put the brisket in.
Like Todd, I cut way back on wood when cooking chicken, fish, and veggies.