Brisket help

[Gman]

Close that lid, vossman!

...just kidding. Looks good!

I've never used Coke with brisket, but I have used Dr. Pepper with baby backs. It worked quite well.

[kawiracer14]

Sub'ed. I'm buying a smoker this week. Will need all this advice.

[TFOGGER]

Rumor has it I'm getting a Pit Barrel Cooker for Christmas...

everything I've read says they are ALMOST idiot proof, so I'll probably only screw it up a few times before I start to figure it out...

http://amazingribs.com/bbq_equipment...-barrel-cooker

pitbarrelcooker.com

[Whistler]

To wrap or not is sort of a personal choice, I do it occasionally to preserve the color but typically use unbleached butcher paper as opposed to foil. I find the foil impacts the texture somewhat, more like a pot roast than a brisket. Your times, temps and if you decide to wrap are also influenced by the type of smoker and to a lesser degree the fuel used (mesquite and oak burn hotter than apple or pecan). You can never determine if a particular brisket is done by time or temperature due to significant differences between individual cuts - thickness, moisture content, fat content and distribution, etc. Briskets are done when the thickest part of the flat probes tender - period. It's helpful to rest the brisket (wrapped) for a bit after you pull it from the smoker also, times will vary depending on the size but around 45min-2hrs or until the internal temp drops to around 150-160 then slice. My .02 cents

[vossman]

Well here is the second brisket after we finished the first one. Took about 10 hours then I let it sit in the oven wrapped on 160 in foil to let it settle. Came out pretty good, some parts were a bit dry again but better than last time. I need to put more seasoning on it next time too, I used Rudy's Rub sparingly, definitely needed more. I have plenty of leftovers for lunch this week.

[kawiracer14]

I did a turkey on Tuesday - did a 12ish hour brine in buttermilk and then put it in the smoker for 4 hours with applewood. Finished in the roaster for ~1 hour to get it up to 165. Everyone liked it!

[Gman]

I've used buttermilk for chicken before frying it. Would make sense that it should also work for turkey, but I guess the sheer volume kept me from going there.