Re: What's in your smoker?
Quote:
Originally Posted by kydsid
Not to be contrary but what Vins got in that picture ain't even a flat. It's market brisket which is a trimmed down cut. It ain't easy smoking any butcher trimmed final cut. Too much fat and membrane have been removed from them. That fat isn't for self baisting either, but it does reduce the direct air contact with the meat which helps keep it moist.
Primals and pac-primals, which whole brisket falls into, are the best cuts to learn to smoke and to smoke IMO. Problem of course is that's always a lot of meat. OK so that's not such a huge problem.
As specific to brisket, smoking a real flat or point is no different than a whole pac brisket.
And the other brisket specific advice I can give is smoke it hot. If you are smoking brisket at under 225 you are doing it wrong IMO.
|
 
__________________
...So don't sit upon the shoreline and say you're satisfied,
Choose to chance the rapids and dare to dance that tide
|