Smoked Brisket - Page 2

aviator · 12-15-2017, 05:53 PM

I am smoking one right now, started at 2 PM ET, should be ready in a few hours, just took it up to 300º, smoking part is done pretty much, daughter won't be back until 9PM, it'll be ready. I'm using the gas grill this time since I'm in-out so I don't have to watch the charcoal.

aviator · 12-16-2017, 07:40 AM

Oh well, I like my meat medium, they like it well done, that messed it up for me. but everything else came out good.

BBill · 12-17-2017, 09:13 AM

Quote:

Originally Posted by aviator

Oh well, I like my meat medium, they like it well done, that messed it up for me. but everything else came out good.

Well done for me too!!
I can't eat bloody meat.
Now I sound like my Scottish
Grandfather used to.

aviator · 12-17-2017, 12:13 PM

Meat tastes better and softer at medium. but the wife and daughter don't like it, they say if it's red is raw.

RTO · 12-17-2017, 12:27 PM

Yep, I like medium to rare for red meat.

baboon · 12-17-2017, 12:36 PM

Not all cuts of meat are meant to be consumed rare. I have no problems with rare meat, nor do I with cooked until falling apart well done. Just finished a whole pork butt in the oven & the meat candy stuck to the bottom of the pan was great!

Sanders · 12-18-2017, 02:54 PM

Now I'm hungry for a sandwich

Sanders · 12-18-2017, 02:56 PM

I like my brisket well done, but I like my steaks with the moo knocked out and the hair singed off...

aviator · 12-18-2017, 05:08 PM

Quote:

Originally Posted by baboon

Not all cuts of meat are meant to be consumed rare. I have no problems with rare meat, nor do I with cooked until falling apart well done. Just finished a whole pork butt in the oven & the meat candy stuck to the bottom of the pan was great!

OK, Pork you must cook well done. Like you say not all meat can be eaten medium or rare. I'll eat seafood raw. I've been to Sanibel Island and pulled an oyster off the bottom, I carry a pocket knife even in the water, that thing never made it out, I ate it, my wife and kids say I'm crazy.

Hunter07 · 05-12-2018, 10:45 PM

I buy 'packer briskets' that are around 15 lbs or so. I also inject them with beef broth.

Rubs, just use whatever you like. In addition to the rub, I also pat down brown sugar on the top side. Apple Juice in the water pan.

When IT is reached, pull it, wrap in aluminum foil and pack it in a cooler (towels under it, all 4 sides and on top of it). Use enough towels to completely fill the cooler (to remove air and increase the capacity to hold the heat in).

225 degrees for around 14-18 hours. Sometimes the 'stall' can take a while!

I saw someone mentioned that they have a problem with wind. I do too. I bought a Masterbuilt Electric Smoker and have had no issues with wind OR cold temperatures. The only drawback I can see with this smoker is, the digital control panels is NOT waterproof. So if it rains or snows, I have to put up my outdoor umbrella that I have out on the deck.

12-15-2017, 05:53 PM	#16
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,574	I am smoking one right now, started at 2 PM ET, should be ready in a few hours, just took it up to 300º, smoking part is done pretty much, daughter won't be back until 9PM, it'll be ready. I'm using the gas grill this time since I'm in-out so I don't have to watch the charcoal. __________________ "Government is not the solution to our problem, government is the problem." Pesident Ronald Reagan

12-17-2017, 12:27 PM	#20
RTO Moderator Join Date: Mar 2006 Location: Flarda Posts: 29,607	Yep, I like medium to rare for red meat. __________________ 3 Make America Like Florida

12-18-2017, 02:54 PM	#22
Sanders Moderator Join Date: Mar 2006 Posts: 66,557	Now I'm hungry for a sandwich __________________ "The truly dangerous man dresses inconspicuously and is soft- spoken. He walks away from most confrontations. The only time you learn that the truly dangerous man is mad at you is a split second before you die, for he never fights. He only kills. The truly dangerous man knows that fighting is what children do and killing is what men do." - Charley Reese 1986 3

12-16-2017, 07:40 AM	#17
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,574	Oh well, I like my meat medium, they like it well done, that messed it up for me. but everything else came out good.

12-17-2017, 12:13 PM	#19
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,574	Meat tastes better and softer at medium. but the wife and daughter don't like it, they say if it's red is raw.

12-17-2017, 12:36 PM	#21
baboon slug Join Date: Feb 2010 Location: Out by the lake in central Texas Posts: 18,338	Not all cuts of meat are meant to be consumed rare. I have no problems with rare meat, nor do I with cooked until falling apart well done. Just finished a whole pork butt in the oven & the meat candy stuck to the bottom of the pan was great!

12-18-2017, 02:56 PM	#23
Sanders Moderator Join Date: Mar 2006 Posts: 66,557	I like my brisket well done, but I like my steaks with the moo knocked out and the hair singed off...

05-12-2018, 10:45 PM	#25
Hunter07 I'm a grumpy SOB Join Date: Feb 2008 Location: Frostbite Falls, MN Posts: 10,530	I buy 'packer briskets' that are around 15 lbs or so. I also inject them with beef broth. Rubs, just use whatever you like. In addition to the rub, I also pat down brown sugar on the top side. Apple Juice in the water pan. When IT is reached, pull it, wrap in aluminum foil and pack it in a cooler (towels under it, all 4 sides and on top of it). Use enough towels to completely fill the cooler (to remove air and increase the capacity to hold the heat in). 225 degrees for around 14-18 hours. Sometimes the 'stall' can take a while! I saw someone mentioned that they have a problem with wind. I do too. I bought a Masterbuilt Electric Smoker and have had no issues with wind OR cold temperatures. The only drawback I can see with this smoker is, the digital control panels is NOT waterproof. So if it rains or snows, I have to put up my outdoor umbrella that I have out on the deck.