my first brisket

Howdy,intowin.

It should be on the sugar shelves at most major grocery stores and health food stores.

It is in pouches or brown two pound boxes and goes by Sugar in the Raw in many places.

The brisket takes on smoke pretty readily.

I'd probably start with a couple ounces on your first try and add more next time,if you desire it.

A 2 or 3 ounce chunk will feed smoke a good deal longer than you think.

Hope this helps a little.

quote:

Originally posted by intowin:
[qb]I am doing a 7.5 brisket this weekend. Just one question. Since this will take about 8 hrs to cook?[/qb]

My 2 cents, sub-quoted from the great one himself, Smokin' Okie, "It's done when it's done!"

That's a good starting point, but I would allow a little more time, just in case. There's nothing worse than waiting for the meat to hit the right temp and you are in a hurry cuz' it's time to eat. My rule of thumb is, have it done 2-4 hours before the actual meal time. You can always easily re-heat it. Plus, the meat needs to "set" before so the juices can get happy in the meat.

btw what special effect does this natural sugar have.

Also I have read in places about using tenderquick. Should I be using this on the beef brisq. or is that for pork?

thanks

Howdy,intowin.

The raw sugar basically burns at a higher level than fully processed sugar,so you can use a rub during these long cooks.

The Tender quick is a curing product,that you use for long cooks that use low temperatures, to prevent bacterial growth.

Cold smoking sausage and possibly "bigbirds" are a couple of examples.

Our discussions of using it on butts and briskets was to create an artificial red smokering.

If you use much on birds you can end up with a ham that had feathers and a beak.

I'd recommend keeping things simple,until you get the product cooked to suit you,and then worry about some of the little tricks.

Hope this helps a little.

Hi,

I get my turbinado at Wally World. They sell it in a zip lock type of bag (kinda like shredded cheese is sold). I have also seen it in block form.

PrestonD

Into...I agree with QDogg, it will take longer than 8 hours.

If you don't have a lot of experience, and you're trying to have it ready for a specific time, start it earlier. If it's done early, double wrap it in foil and put it in a small ice chest (no ice) and it will stay hot for many hours.

The other method is an hour per pound and you may not be ready.

An "average" rule of thumb I think most go by is 225 for 1.5 hrs per.

Just Smokin'