Quote:
Originally Posted by Smokin Gator
I probably love eating ribs more than anything else I cook on the smoker. However, I think brisket is the most rewarding. Once you get them down it is no harder that cooking a pork butt.
I always cook whole packer briskets. The few times I did just a flat I ended up with a dried out piece of nothing. I cook them at 225 and use just a few mesquite chunks. I only want the smoke to run for six or so hours and I don't want it billowing smoke. I cook them to an internal temp of 170 and them foil them putting some beef broth in the foil. Then I put it back on the smoker until the internal temp is 190. Then I start checking it every 15 minutes or so until the probe goes in with almost no resistance. Then I put in a cooler with some towels to take up the extra space for at least an hour.
BTW... when I cook one at home I don't slice it like the above directions would dictate. I cut the whole thing into and inch or so chunks and make "burnt ends" out of the whole thing. I cut it at about 190 internal, put some more rub on it, put some sauce on it, put it into a tin foil pan, cover it, and put it back on the smoker for an hour. My family will eat that stuff like it is filet.
|
Ditto to what Smoking Gator said. I ruined my first brisket, second and third were tough and now it is my family's favorite. Must admit, I've never made the burnt ends, but everyone on the smoking sites just rants/raves. I have to try it next time. Honestly, people now rave on my brisket and it's not that hard, but definitely time consuming. I go for the overnight route now and love it. Keep trying! Steve