Interests > All Things Edible (and how to prepare them)
Getting a smoker.
Dblhaul:
Picked up a small brisket to try, it's waiting in the freezer until it warms up a bit, 14 degrees here this AM.
Will be my first brisket that I have smoked. I have done a lot of pork and yard bird.
Eupher:
--- Quote from: Dblhaul on December 16, 2022, 10:03:40 AM ---Picked up a small brisket to try, it's waiting in the freezer until it warms up a bit, 14 degrees here this AM.
Will be my first brisket that I have smoked. I have done a lot of pork and yard bird.
--- End quote ---
When you're ready, I strongly suggest you get some butcher's paper (not plastic-lined).
There are tons of recipes outlining what I'm talking about, so I won't get into the weeds on it -- just note that a brisket takes a LOT longer to smoke than baby back ribs, for example. Low and slow. And the smoking is done in two stages -- first, in the smoker unwrapped, and then after that first go-round, to wrap the brisket (whether the flat or the point, but the flat will be easier to slice and has less fat on it) in butcher's paper with a stick of butter inside, then put it back in the smoker for the second round.
The key thing is the internal temperature. You should wind up at about 185 deg. F after smoking at about 200-210 deg. F. Probably 7-8 hours total, depending on the size of your brisket.
Slice across the grain, otherwise you get shreds.
Like everything else, everybody's got their own way. But after some experimentation, trial and error, I find the butcher's paper route to yield a tender brisket without too many "burnt ends."
Dblhaul:
Eupher,
Thank you for the suggestions!
I had planned to wrap with the butcher paper as you described.
The butter trick sounds great, I'll try it.
I had also planned on injecting the meat with beef broth for added tenderness.
As RuralNC suggested, I will just be doing S&P seasoning.
Merry Christmas!
Eupher:
--- Quote from: Dblhaul on December 16, 2022, 07:16:40 PM ---Eupher,
Thank you for the suggestions!
I had planned to wrap with the butcher paper as you described.
The butter trick sounds great, I'll try it.
I had also planned on injecting the meat with beef broth for added tenderness.
As RuralNC suggested, I will just be doing S&P seasoning.
Merry Christmas!
--- End quote ---
Agreed with S&P as the only seasoning. The smoky flavor is enough, I think, without all the dry rub stuff that seems to go so well on pork shoulders. I like using chunk charcoal with some chunks of mesquite, or hickory, or oak, or any kind of hardwood. I'm not too picky on the type of wood, but I've learned not to use briquets.
I've never tried injecting any sort of meat product with anything, but I've seen it done, especially with poultry. Brining poultry has always worked for me. But the injection technique for a flat brisket sounds pretty good. The point has enough fat in it without injecting it with broth/stock, I think, but please report back and tell us how it went.
And Merry Christmas to you and your family as well!
Dblhaul:
Eupher,
As noted a few posts ago, I am now running a small table top pellet stove.
I'll use hickory pellets for the smoke then wrap as you suggested.
I saw injecting on some BBQ TV show, tried it and am hooked LOL.
I'm ready for winter to come and go. It's cold here.
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