Going for Brisket Sandwich's.. Going with a packer-cut 10+ lbs, alder, 180 for 20hrs. Thinking I will use CS Brisket rub. How does this Idea sound?
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Skip the alder. I've found nothing, except maybe fish, that goes well. I think beef can/needs a heavier wood like hickory, pecan, oak, etc.
Why 180 for so long? You'll never reach slicing temp of 195+
Why 180 for so long? You'll never reach slicing temp of 195+
Local old timer gave me the temp and time idea. Said that it works for him. He smokes on a sm150 and sm160. SmokinOkie what would you cook at?
quote:Originally posted by SmokinOkie:
Skip the alder. I've found nothing, except maybe fish, that goes well. I think beef can/needs a heavier wood like hickory, pecan, oak, etc.
Why 180 for so long? You'll never reach slicing temp of 195+
I agree about the alder comment. The taste reminds me of burnt pine needles or something. I personally like a 50/50 mix of hickory and mesquite on our FEC 100 pellet smoker. Can't go wrong with Cookshack's Brisket Rub and the mild sauce on the side.
I cook at 225 and take packers up to about 170 +(about 11 hour average on 15# packers)wrap them and then finish them in the oven at about 200 to 250 depending on how soon I need them finished. You could wrap them and put them back on the smoker and do the same thing. Make sure you let it rest at least 20 minutes before slicing.
I recommend you try and trim the fat down to approx. 1/4" before you start. Makes a nicer looking finished product with a consistent smoke ring. We partially split the packers. I try and get most of the heavy fat from between the point and flat. Speeds up cooking time and helps get both ends done at the same time.
Ours probably isn't competition quality, but when you see the same customers reordering day after day I think it's safe to say they like it.
I cook at 225 and take packers up to about 170 +(about 11 hour average on 15# packers)wrap them and then finish them in the oven at about 200 to 250 depending on how soon I need them finished. You could wrap them and put them back on the smoker and do the same thing. Make sure you let it rest at least 20 minutes before slicing.
I recommend you try and trim the fat down to approx. 1/4" before you start. Makes a nicer looking finished product with a consistent smoke ring. We partially split the packers. I try and get most of the heavy fat from between the point and flat. Speeds up cooking time and helps get both ends done at the same time.
Ours probably isn't competition quality, but when you see the same customers reordering day after day I think it's safe to say they like it.
Yep, I'll have to agree with Russ (SmokinOkie) 180??? Instead of doing that for 20 hours, try 250 for 10hrs or so. No need for an oven either. Search for Brisket 101.
And I'll also agree on the wood, Alder is for fish and nothing else. Try Hickory, Pecan, Oak or Mesquite.
And I'll also agree on the wood, Alder is for fish and nothing else. Try Hickory, Pecan, Oak or Mesquite.
Agree on the temp and smoke. I like hickory, 250 until probe goes through like buttah! No foil.
Rather than go with 50 different approaches from many of our experienced cooks,I'd strongly advise going with Smokin'Okie's Brisket 101.
Great start and when you need help,we can advise what the next steps might be.
Many great cooks find that KISS is a wonderful approach to learn to actually cook the product.
Once you are comfortable,you can always make adjustments-if needed.
Great start and when you need help,we can advise what the next steps might be.
Many great cooks find that KISS is a wonderful approach to learn to actually cook the product.
Once you are comfortable,you can always make adjustments-if needed.