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Discussion in 'Beef' started by pcmyers23, Jan 23, 2015.
I understand tired and people over, that's hapend to all of us at one time or 20,
Nice pics! I was happy with how it tasted and it was attacked multiple times by the same people so that was fun to see.
Haha yea those long smokes are tiring and stressful. I believe I'll stick to some 5 hour and under smokes for the next few weeks. Maybe give brisket another try in the summer.
Usually, on my briskest's I try to have them going by 5:00 or 5:30 that morning and hoping to get to eat somewhere around 6 or 7
I put that beast on at 12:45 in the AM and it took around 13 hrs. Wasnt sure what to to expect on the finishing time.
Whats your rule on resting them? I only did 1.5 hrs bc people were getting hungry and (this may just be in my head) it seemed like it would have benefited from even just 30 min more.
Honestly I like an hour or so, Realistically everybody is wanting samples and it sliced I'm lucky if it gets 15 min
It looks really darn good. Was it tender and juicy?
Yes it was and I even got a few people that did the point at the brisket while telling me how damn good it was thing. Felt nice.
About to head to the store for some ground beef and attempt smoked burgers tonight! Gonna start a new thread I suppose.
I do stuffed smoked burgers all the time. You can put whatever in there. I like mushrooms and swiss. Yum.
Blue cheese stuffed burgers!!!
That would work.
Lol love yalls enthusiasm. Think I could discuss BBQ all day everyday.
Love blu cheese burgers,
For me it is beer BBQ and Bee's
It sure does look good.
I remember the daze when I would smoke overnight. No more! I recommend cooking brisket at 325-350*F on the WSM, wrapping at 170*F internal, until probe tender. You can cook a ~14# packer in a bout 7 hrs that way -- in the daylight. IMO it burns less fuel and takes less time with more consistent results. YMMV
I will keep that in mind and probably give it a try in the future. Thanks for the idea!
Bees? As in the flying thing that makes honey?
Yes that is the ones.
I don't use sugar on beef. Primarily just Salt & pepper, with maybe some granulated onion and garlic.
I smoked a 16 pound packer last Saturday without wrapping and it was in the smoker 16 hours at 225* - 235* before it probed tender. It does get to be a grind tending even a good smoker that long. I haven't tried a high heat brisket yet, but may on the next one. One thing is for sure when going without wrapping, You get BARK.
You mention having trouble slicing. Did you look for the grain and cut 90* to the grain? (Across it).
Your result look pretty good to me.
Yea around the 12 hour mark I think I was becoming delirious. I think I will try a simpler rub next time and I actually forgot to put the brown sugar on like the rub I used called for haha. As far as slicing goes I forgot to pay attention to which way the grain was running before I spiced it so Im not sure. I'll be sure to do some more reading about slicing before my next brisket.