So I was rubbing my meat earlier thinking about you guys....

[Dave]

[LOL] Now that everyone's minds are in the gutter I'm happy to say I have two brisket flats out on my smoker right now. Going at 250 for 6 hours with mesquite chips for smoke, then I'll wrap in foil and bump to 275-285 and go until internal temp hits 200. The rub was 1/2 cup each of salt, black pepper, chili powder, brown sugar and a combo of paprika/cumin/mustard powder. [Lick]

[stoner01]

Im hungry now damnit. I officially hate you.

[Gman]

Higher temps than what I use, but as long as it doesn't dry out, brisket sure is tasty. Might have to take some of my sliced brisket out of the freezer for dinner this week. Enjoy!

[Dave]

Higher temps than what I use, but as long as it doesn't dry out, brisket sure is tasty. Might have to take some of my sliced brisket out of the freezer for dinner this week. Enjoy!

Yeah, I wasn't too sure about it, but I have seen a few people on BBQ Pitmasters go this route and do very well with the judges. So I figured I'd try it. Plus, I have some beef broth in the bowl to help keep things a little moist. One team even went 275 the whole way on a buffalo brisket and it didn't dry out.

[Scanker19]

I don't care about the brisket. Tell more about the meat rubbing!!!

[ray1970]

This post makes me want to rub my meat as well.

[Mtn.man]

Also made a brisket, monster took almost 10 hrs to fall apart. Anywhere from 200 to 250.

Gonna eat it this evening, now gonna go shoot in the rain.

[Buff]

Smoking is a regular activity with me on Sunday’s and my Pork Butt went on @7a. Mid-day I’ll start smoking Potatoes, pick some Jalapeno’s out of the garden for grilled poppers and maybe roast some corn.

[sniper7]

Yum! Can I come over and eat your meat?



[dig]

[blacklabel]

I really want to slice your meat and eat it on some garlic bread.

[Dave]

I'll be roasting corn on my grill and I put some bbq flavored beans on the slow cooker just a few minutes ago for sides. Leftover slices get put on hoagie rolls covered with au jus, bbq sauce and smoked provolone. Best eaten with a fork though.

[OtterbatHellcat]

Damn that shit sounds delicious.

[GilpinGuy]

You inspired me to rub some meat too. I got 2 chickens thawing for the smoker tomorrow. Beer can chicken is the shiznit. [Dinner]

[BPTactical]

This post makes me want to rub my meat as well.

Orange rub does not sound appetizing Ray........


I do the 3-2-1 on my brisket. For a 2-3# after a brine soak and rinse, rub and let it set for an hour or so its 3 hours smoked, 2 hours smoked in a foil wrap and 1 hour back on the smoke.
Spray it down every so often with apple juice/water mix.

I am a rank amateur at it but they have come out well.

[buckshotbarlow]

no bacon?

[BREATHER]

I have tried the method you're using. It worked out very well and lawdy it was freaking good

[rondog]

I smoked two pork butts yesterday, and I swear they're the best I've ever done.

[Colorado_Outback]

I smoked two pork butts yesterday, and I swear they're the best I've ever done.

I picked up the same smoker that you have after reading about your setup in the other smoking thread.
Did a whole chicken today and I'm hooked. Ribs next weekend.

[GilpinGuy]

no bacon?

Haven't done bacon in a while. I need to.

[Dave]

Haven't done bacon in a while. I need to.

Yes, you do. Today was probably some of the better brisket I've done, I should have trimmed a bit more of the fat off, but it was still great tasting. The meat was a little soft from leaving the fat caps on, but it was still sliceable and the chopped was great. Had a 1/2" smoke ring and the bark was tasty and not dried out. I put the beans in an oven safe bowl and let them absorb some smoke for the last hour at 225 and it definitely made a difference. Next weekend is 2 pork butts that I'm going to brine in a cooler with pickling salt, molasses and I'll spike the water with a cup of cider vinegar, apple wood chips and apple juice for the smoke box and water bowl.

[asmo]

and go until internal temp hits 200.

Why go through all the trouble to smoke the meat if your going to destroy it by going to such a high temp? Seems like a waste.

[Gman]

190-195 should be good-to-go for brisket.

[rondog]

I picked up the same smoker that you have after reading about your setup in the other smoking thread.
Did a whole chicken today and I'm hooked. Ribs next weekend.

I've found that I have better results if I soak the wood chunks overnight, and then instead of putting them in the wood pan, I'll roll the chunks up in several layers of aluminum foil like big enchiladas, with the ends open. Then lay two of those in the wood pan.

I had problems with the wood chunks bursting into flames, making the smoker too hot, putting out black sooty smoke, and drying/charring the meat. Rolling the chunks up in foil prevents them from burning up in flames, but they'll still smoke and steam. The pork I did Saturday was slap-yo'-grandma-good!

Oh yeah, try to keep the meat as high up as possible, as far away from the burner as you can. Keep the vent closed most of the way, just open a little. Up high will keep the meat in the smoke and steam in a more oven-like environment, and away from the drying heat near the burner. And keep the water pan filled.

[GilpinGuy]

Slow and LOW is the way to go for brisket to break it down. It's a tough piece of meat and really needs time on the smoker to have it tenderize properly.

EDIT: I almost never have my smoker over 220* for anything.

[Dave]

Why go through all the trouble to smoke the meat if your going to destroy it by going to such a high temp? Seems like a waste.
BBQ is cooked to tenderness, not doneness. Most BBQ hunks of critter are cooked to over 190, with fattier pieces going into the 200 range to render out some of the extra fat. The long and slow cooking renders fat to lube muscle fibers and breaks down collagen to convert to gelatin.

I never used to like seeing my smoker temp go over 230, but after watching shows and reading up I've noticed that a lot of pro pitmasters actually do go into the 275-285 range after wrapping for pork butts and briskets. Myron Mixon even admits he takes his over 300 depending on what meat and how trimmed it is, and he's won more awards and money in BBQ competitions than anyone.

[Jer]

Now that the juice fast is done I need to get me a smoker!

[Colorado_Outback]

I've found that I have better results if I soak the wood chunks overnight, and then instead of putting them in the wood pan, I'll roll the chunks up in several layers of aluminum foil like big enchiladas, with the ends open. Then lay two of those in the wood pan.

I had problems with the wood chunks bursting into flames, making the smoker too hot, putting out black sooty smoke, and drying/charring the meat. Rolling the chunks up in foil prevents them from burning up in flames, but they'll still smoke and steam. The pork I did Saturday was slap-yo'-grandma-good!

Oh yeah, try to keep the meat as high up as possible, as far away from the burner as you can. Keep the vent closed most of the way, just open a little. Up high will keep the meat in the smoke and steam in a more oven-like environment, and away from the drying heat near the burner. And keep the water pan filled.

Thanks for the tip on the foil, I had the exact same problem with the Apple chips I was using, they would just burst into flame after a certain point causing the temp to spike up around 300.
I had read that tip before about putting your meat high up as possible and not leaving the top vent wide open so that the smoke can linger around the meat longer.

How do you normally position the two bottom vents?

[rondog]

Thanks for the tip on the foil, I had the exact same problem with the Apple chips I was using, they would just burst into flame after a certain point causing the temp to spike up around 300.
I had read that tip before about putting your meat high up as possible and not leaving the top vent wide open so that the smoke can linger around the meat longer.

How do you normally position the two bottom vents?

Mine doesn't have two bottom vents. At least I've never seen any. And chunks work better than chips, they'll last longer.