Making Sure I Got This Right

Discussion in 'Meat Selection and Processing' started by jeffnliz, Jul 3, 2015.

  1. jeffnliz

    jeffnliz Newbie

    On the way to my favorite local butcher to get a beef brisket and I want to make sure I have this right..ish (I've done pork buts, ribs, turkey and chicken but his is my 1st foray into beef)

    going to do a dry rub and wrap in plastic wrap in fridge for several hours then let rest on counter 2 hours prior to smoking.

    220 to 225 for 1 and 1/2 hours a pound (using Jack Daniels wood chips soaked overnight) re-stoking the chips every few hours

    go to IT of 195 to 205 when probe slides in with no resistance

    pull and wrap in foil and towel and place in cooler/microwave/oven to rest for 2 to 4 hours (or 15 minutes if impatient LOL)

    I read through several posts and this was the underlying theme I got

    please let me know if I missed anything
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    You don't mention what you're smoking with:

    I don't soak chips, but I use an electric smoker, so if that works for you, do it

    I wouldn't set anything out on the counter for 2 hours-----I'd go right from Fridge to Smoker. No sense keeping it in the Danger zone (40° to 140°) any longer than you have to.

    2 hours resting is plenty, but 4 is OK if you're done that early & need to hold it for 4 hours.

  3. jeffnliz

    jeffnliz Newbie

    Masterbuilt smoker with Jack Daniels wood chips (the chopped up wood slats from decommissioned JD barrels)

    I tried not soaking and the chips burned faster and gave the meat a charred taste, been soaking since and it works out fine (at least for me)

    I've read on this and other sites to let it get up to temp prior to putting in smoker, something about dropping the smoker temp too much, but I will give it a try.

    its all moot anyway LOL

    the butcher shop was out of brisket by 9AM (I work swing shift so I didn't get to bed till 4AM and was sound asleep)

    plan B...Tri Tip

    still my first red meat, but a little less cooking time.

    thanks for the advise 
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    I think you will learn that the charred taste is from too heavy a smoke, not from not soaking your chips.

    Instead of soaking them, try putting less in each time, so you don't get heavy (thick) smoke.

    That's why most of us use the AMNPS. It gives you up to 11 hours of perfect, continuous, constant smoke, without touching it during the smoke. No more bad tastes!


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