Just today, I received a shipment of Carolina Treet, so this weekend I'm going to do a brisket. I plan on injecting CT on the inside & quite a bit on the out. I want to use a rub as well & my question is, do others use a rub / CT combo & how did the CT taste, or do most here just use CT by itself ?
I can't answer that question but I used some to marinate my jerky and man was that good!
Funny you should mention that, I'm marinating jerky right now with some of that as well !
YEAH, your going to love it.
Quote from: outdoorsfellar on December 30, 2009, 11:35:51 AM
Just today, I received a shipment of Carolina Treet, so this weekend I'm going to do a brisket. I plan on injecting CT on the inside & quite a bit on the out. I want to use a rub as well & my question is, do others use a rub / CT combo & how did the CT taste, or do most here just use CT by itself ?
Just use the CT, it has all you need in it ;D
I have not used CT yet, but I do a rub and then a mustard slather all over.
I bet CT would be great on top of the rub for a nice bark.
Any and all of it sounds good.
Rules? There are no frickin Rules!
Have a great smoke ODF!
And a Happy, Safe, Smoky New Years!
I agree with NePas. CT is mostly vinegar and mustard. Leave it at that if you still want to be able to taste 'beef' when you're done.
Happy New Year.
Thanks for all the replies ! Now, the weatherman is calling for @ 10 - 12 degrees at night this coming Friday night when I want to start my smoke @ 10 pm. My OBS is in the garage, so once I get pass the smoking phase, it'll be a struggle all night to keep things at 220 I bet.
ODF, as long as you can keep the range in the 200 to 220 during the night you will be good to go.
Last one I did I turned it down to 190 while I slept during the nite.
Quote from: outdoorsfellar on December 30, 2009, 08:10:08 PM
Thanks for all the replies ! Now, the weatherman is calling for @ 10 - 12 degrees at night this coming Friday night when I want to start my smoke @ 10 pm. My OBS is in the garage, so once I get pass the smoking phase, it'll be a struggle all night to keep things at 220 I bet.
Just go with it ODF. You might want to start it a couple hours early, but it will work! Having it in the garage helps a lot.
If need be pull it into your oven inside....foil or not (just put a drip bowl below) once the smoke is applied your just cooking, no different!
C
Quote from: westexasmoker on December 30, 2009, 08:59:34 PM
If need be pull it into your oven inside....foil or not (just put a drip bowl below) once the smoke is applied your just cooking, no different!
C
The house will sure smell good in the morning as well. Warning you will be damn hungry when you get up after smelling that cooking all night long.
In the oven is always an option after the smoking, but what should the oven temp be ? Should it be the same as if in the OBS ?
Quote from: outdoorsfellar on December 31, 2009, 07:05:11 AMIn the oven is always an option after the smoking, but what should the oven temp be ? Should it be the same as if in the OBS ?
Pretty much. I usually finish in a 200-220o oven until I hit the IT I'm looking for. You want to keep the low & slow thing going but if time becomes an issue you can always up the temp a bit if necessary.
Go for it ODF! You've got a bunch of good guys watching your back on this one.
KyNola
TY TY TY ... ;D I just got home a bit ago with my brisket. I have to work 7a - 7p tomorrow, so my original plan was to start smoking later tomorrow night & then toss it in the oven at bedtime. I already have it covered & injected with CT. I'll tell ya though, seeing all that goodness makes me want to start all the sooner !
(http://i20.photobucket.com/albums/b212/outdoorsfellar/013-1.jpg)
I could start smoking when I get home after midnight tonight, & then pop it in the oven when I leave for work in the morning ... my wife will have to keep an eye on it while I'm gone. Of course, the longer it marinates, all the better life will be just the same, so it'll be a big decision to make. Just for the heck of it , here's a recent pic of my Moinkballs. I did a few diferent batches of 'em on Christmas day ....
(http://i20.photobucket.com/albums/b212/outdoorsfellar/003-5.jpg)
I'll be recording the Rose Bowl so I can watch it all when I get home, so I certainly want some sort of feast for that ..... Go BUCKEYES !
Sorry to disappoint you, but they lost - better send the food my way so as not to waste any in your tears. ;D
Everything looks good so far, Going to give the moink ball thing a try myself tomorrow. As for the "Go Buckeye's" yeah they can GO HOME!!!! they got really lucky against the Hawkeye's ;D
Well, well .... I see we have some disgruntled & all the more non Buckeye fan name callers here. A win is a win & a looser remains a looser. Go ahead with your jabs, BUT..... when the BUCKEYES become victorius, as I predict, I will return & leave no stone unturned .... ;D ;D ;D
(http://i20.photobucket.com/albums/b212/outdoorsfellar/Image.jpg)
(http://i20.photobucket.com/albums/b212/outdoorsfellar/Image.jpg)
(http://i20.photobucket.com/albums/b212/outdoorsfellar/Image.jpg)
HAPPY NEW YEAR !
Ok, after a 18 hrs of anticipation, I was able to come home from work & enjoy a great meal while watching a great game ! I put my 5lb brisket in the smoker starting at 2am for a 4 hour smoke of hickory & then into the oven at 220 from 6am to 8pm. I was quite impressed with the finished bark with just using CT. Though injected, I never did taste it from the inside. Anyway, here's some pics of my end result ....
(http://i20.photobucket.com/albums/b212/outdoorsfellar/001-1.jpg)
(http://i20.photobucket.com/albums/b212/outdoorsfellar/006.jpg)
(http://i20.photobucket.com/albums/b212/outdoorsfellar/004-1.jpg)
I had a lot of great advise here & thanks to all for their input !
Go Buckeyes !!
Looks good ODF!
Even if you are an Ohio fan! :D
Glad that brisket came out great for you!
Brisket Looks great and the Buckeyes won one for the Big 10 It was a good day!!
Wow, that was a long cook ODF but it looks like it came out good.
That is one fine-looking brisket!
seemore
ODF, great job, looks great!