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Dec 12, 2024
11:14
:26
am
Supercoug
[censored]
I do
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Supercoug
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Supercoug
Joined
Sep 7, 2005
Last login
Dec 12, 2024
Total posts
57,408 (29,073 FO)
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Messages
Author
Time
Doing my first brisket this weekend. A few questions. Cooking on a recteq.
UNLVcougar
10:55am
Others will chime in with additional advice, but top rack, you want the meat away from direct heat as much as possible
dingus79
10:57am
I would also do a biscuit test on that top rack to see where your hot spots are and avoid putting the thin part of the
fldnstrm
4:54pm
My answers
CBaass
11:00am
He recommends going bare all the way through the full 10-12 hours.
UNLVcougar
11:01am
Lots of the top brisket cooks don't wrap during the cook. Helps build the bark. Seems even more important if
Supercoug
11:05am
Do you cook on a real wood smoker?
UNLVcougar
11:13am
I do
Supercoug
11:14am
If you initially used to use a pellet grill, what are the biggest differences
UNLVcougar
12:25pm
I've never used a pellet cooker before
Supercoug
12:27pm
But there is a noticeable difference.
Sid Vicious
1:32pm
I don't know how you guys do it. Seems like controlling the fire is an art form
UNLVcougar
1:37pm
RE: Doing my first brisket this weekend. A few questions. Cooking on a recteq.
Supercoug
11:02am
Interesting. Thanks. Whats the rationale for putting on the smoker cold vs
UNLVcougar
11:05am
Don't make a huge difference, but it helps the chemical reaction that forms a smoke ring, and allows for a slighly
Supercoug
11:06am
Listen to this man. He knows.
IdahoCoug
11:11am
Personal opinion - binders like mustard are useless and unecessary.
kccougar
11:12am
100% agree
kotacoug
11:24am
The two time periods I think many brisket cooks don't pay attention to are
Tricky
12:02pm
Take it back and get beef ribs instead
gaffer
11:02am
Top rack, put a pan or foil boat under it to catch drippings - or you will have to clean later. Spritzing is not needed
texaskevin
11:03am
Trust me when I saw you want to include some Lawrys seasoned salt in the rub
Duke Silver
11:08am
Thanks. I'll give that one a shot.
UNLVcougar
1:29pm
If you don’t separate it and cook it together, I recommend injecting the flat.
CougarAndMerlin
11:15am
RE: If you don’t separate it and cook it together, I recommend injecting the flat.
Supercoug
11:16am
Here ya go…. Trim as Franklin teaches, but save the fat scraps. Season liberally
kotacoug
11:24am
Also the best thing you can do that no technique can over come is quality meat…
kotacoug
11:26am
I have to respectfully disagree.
Eddie
11:35am
You can get decent results with anything but if you want that signature wow this
kotacoug
11:55am
Intrigued by the idea of putting the fat scraps on the flat end.
Tricky
12:07pm
Fat scraps on top will ruin the bark
Supercoug
12:22pm
Yeah why not just take the fat scraps put them in a pan and leave them in the smoker to render so you can make beef
DJROSS
1:26pm
Did you read why I do it? Makes for a more even balanced cook and doesn’t
kotacoug
2:37pm
Got this suggestion from a friend and am going to try it. Are all of the fat
Tricky
4:37pm
I render it in a foil pan in the smoker, then while it's still liquid, I strain out any solid chunks and
IdahoCoug
4:50pm
Inconsequential. Resting in a cooler affects the bark as well. Bark on the flat
kotacoug
2:37pm
My best success with brisket is just not overthinking it.
Eddie
11:26am
👍🏻 key point though is don’t drop a 200 brisket into a cooler though. It will
kotacoug
11:28am
Only thing I would add is that resting it for several hours after you smoke it
Kelbob
12:17pm
Yup - always rest.
Eddie
4:03pm
I have a Gravity Feed
jxncoog
12:42pm
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