- Mar 23, 2009
- 7
- 10
Hi
I just registered and posted my greeting in the new member section. I've done some reading here, want to give you some background, and what changes I think I should make after reading a small part of this great site!
I've done 8 briskets (my wife loves ribs and they come out perfect but I care more about the brisket!) and they have all been tough. Here is what I have done:
Scott
I just registered and posted my greeting in the new member section. I've done some reading here, want to give you some background, and what changes I think I should make after reading a small part of this great site!
I've done 8 briskets (my wife loves ribs and they come out perfect but I care more about the brisket!) and they have all been tough. Here is what I have done:
- I'm in San Antonio and Rudy's is a VERY popular BBQ joint, I use their rub and sauce.
- I read somewhere to mix vegetable oil, white vinegar and apple juice for a spray "mop" every hour
- I also have been following 1hr per pound.
- I usually do a 3-5 pounder, add the rub (over a layer of mustardd) the night before, start the smoker around noon for 5 or 6p dinner
- I have tried hickory and mesquite, chips and chunks.
- I use Kinsford briquettes to get started then start adding chunks until the smoker gets to 225. Top vent stays wide open but it seems it takes forever to get to 225. I open air intake vents and even slide the whole tray open 1/4 inch, they bricks go complete grey and temp still isnt near 225 so I'm constantly adding more (this is way worse in cold weather)
- During smoking, the fire gets too hot and too cold. I've been adding more bricks but I think I figured out the wood burns hotter, so next time I will try adding wood for heat
- I've tried cooking the meat to 160, wrapping in foil, then back in for another hour, and I've tried ignoring temp and doing the 1hr/lb. The first method always ends up hours short of what the time should be and too rare/tough. BUT I've been using a thermometer that says 160 is medium for beef (It says 170 is well done for beef, I now realize this is supposed to be pushed even further to 200). I just read here to cook to 180 or so, then wrap and put back on to 200-210 to get the tough to "jello". So this is something else I need to change.
- I have not used the ice cooler method. So it sounds like, smoke to 160, wrap and cook to 200, cooler for another hour? So after the hour per pound you really add 2 more hours until eating? Is it still warm enough to eat after an hour in the cooler?
Scott