Brisket

[bcoop]

Noted. Also, do you ever trim some of the fat to help with the cooking process. This last brisket had a good 3-4" of fat and I am thinking that made it take longer to cook.

Either that or my temps aren't right.

Sorry I didn't elaborate. The bark makes the smoke bitter. It's a pain in the butt to do, but worth the payoff.


I don't trim anything until after it cooks. And yes, the fat will hinder or slow down the process. My issue is that I need all that fat during the cooking cycle, as I don't want my briskets to dry out. I see these competition guys trimming every last ounce of exterior fat, and I don't understand why. Perhaps it's due to time. I'm not sure. What I will do, though, is cut on a diagonal, and a bias on the fat cap (1" squares). I cut through the cap just to the edge of the beef. This makes it nice and pretty when it comes off the smoker, but it also allows the rub to get down in there so it can flavor the meat instead of flavoring the fat that's going to get trimmed off. I have to go with the theory that the smoke penetrates the brisket faster as well.

Like this....

http://simplyrecipes.com/recipes/beef_brisket_pot_roast/

[mstng86]

Debark your logs before cooking with them. Also, when smoking something for a long time, like brisket or pork, mix in some pecan. Pecan is a more mild smoke, and flavor. Both hickory and mesquite can be overpowering, so mixing in pecan is a great way to balance the smoke taste.

Noted. Also, do you ever trim some of the fat to help with the cooking process. This last brisket had a good 3-4" of fat and I am thinking that made it take longer to cook.

Either that or my temps aren't right.

[bcoop]

Mesquite seemed to be a little too bitter.

Debark your logs before cooking with them. Also, when smoking something for a long time, like brisket or pork, mix in some pecan. Pecan is a more mild smoke, and flavor. Both hickory and mesquite can be overpowering, so mixing in pecan is a great way to balance the smoke taste.

[mstng86]

I am going to have to go with hickory > mesquite. I have done a brisket for both, and the hickory was much more flavorful. Mesquite seemed to be a little too bitter.

[kingjason]

Any BGE users. I got one for fathers day. Going to try a brisket this week.

You should throw that thing out right away. Just PM me your address before you do it. LOL If I had anymore patio space I would add one to the mix.

[bcoop]

are briquets the key?

No, raw lump if youre going to use coal. I only use coal to get it going, and add a little more halfway through. Helps with heat. I read that as him using only coal. Which some people do, not sure why.

[YALE]

When I get back to Stephenville, I can hook folks up on mesquite if need be. A buddy of mine sells it by the trailer load.

[FreightTrain]

Great thread. I just bought my first smoker today and will be a beginner when it comes to smoking meat. I plan on smoking anything and everything, but will probably pop my cheery with a boston butt because I love pulled pork.

[dblack1]

There is part of your problem. Using coals.

I only use natural lump and hickory/white oak/cherry or whatever else I get from a bud who is a logger.

No briquets, just call it all coals.

[mstng86]

There is part of your problem. Using coals.

are briquets the key?