So faster cook slightly higher temp, you like yours with a strong smoke flavor? Get a good thick smoke ring? The broth idea sounds good.
Haven't smoked much at all but I think my 1st turned out real good, here's pics brisket and pork butt. Thinking doing more pork butt!
And also in trimming really lean, before cook, I separated marble head from the flat tip part and always want to do that. Makes more surface to absorb smoke, rubs, and burbon or other additives. I'm not a meat flavor purist, I like the taste of salt and spices and peppers and smoke!
Does anyone do really long smokes, much more than 9 hours?
New Braunfels Smokehouse Hickory Smoked Brisket smoked 18 hrs... wonder how they do that?
12 hours at 150 deg then finish up 6 more hrs slowly to internal temp 200-210?
Some of the tender smoky brisket may also use marinade like Italian Dressing (???), been wanting to try that.
Lots more to try, learn, experiment with.
How's pork butt foiled with a bunch of tomato sauce and Italian seasoning sound? Might cut up and put over cork screw pasta with that sauce.
I generally follow Aaron Franklin's brisket method, with the exception that I smoke at 225, not 275. Generally 12+ hours, I'm not unhappy with 16. Only kosher salt and coarse ground black pepper.
After looking up Aaron Franklins brisket method, I see he doesn't trim the brisket, mentions when testing how the toothpick passes through the fat...
So there are going to be some that cook with fat on untrimmed and some like me and others trim absolutely lean so you get more smoke flavor on the meat. I'm still learning and experimenting with cooking. Already cooked 2 briskets un-trimmed in a reverse flow smoker, after 6 hours, didn't like it. Trimmed both, and smoked for about 4 more hours.
They mentioned his espresso sauce and a Worchestershire sauce+water 50/50 spritzer mix. Worchestershire sauce sounds good and have heard of coffee and espresso used in similar ways but haven't got around to trying that. Some time after a cup of espresso in morning I feel like eating, funny to imagine how you mix that with meat. Might have to try that.
Well, actually, he does trim...... 1/4-1/2" left, and most of the hard fat gone.
I don't mist/spritz/mop. Wrap in unlined butcher paper at 155-160 degrees when it starts to stall, then smoke to 200-205 until it passes a probe test. Rest in a picnic cooler for at least 2 hours (and I have a feeling this step is far more crucial than just about anything else.) I smoke fat side up, the smoke hits it from the bottom. I'll get a good 1/2" smoke ring, and the brisket doesn't look like it came out of an oven.
I didn't care for his espresso sauce, but I may have to give it another try.
"Measure with micrometer, mark with chalk, cut with fireaxe." Ted M., USCG (ret)
"Smoked pork. It belongs in me." Giles L
I did one Brisket similar to Franklins trim and cook method. I ended up separating the flat and point because I was trimming a bunch of fat inbetween the two. I was planning on making burnt ends anyway. I wrapped in foil around 170, it took around 14-15 hrs total. The point needed to be cooked longer... Burnt ends still had stiff tendons in them so the texture wasn't great in spots. The thinner bits were fantastic. The flat turned out really well, would have been better if it wasn't 9PM. I target around 225 for the cook chamber.
275 4-5 hours. Foil with beef broth until probe tender, ~203-210. Rest an hour.
I always cooked the same principle.
But I think that according to the recipe - 12-18 hours at 225-250- the meat will turn out juicier and softer. I think this weekend I and my husband need to arrange a day of "languishing meat"
I, and most everyone, thought low and slow was the only way to achieve moist and tender smoked food. Since moving to faster/hotter I have found no difference besides the amount of time.
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