I am going for this one ;D.Its in the fridge and will be put in on saturday ;).A small 6.5 pounds briskit in the new dbs.Will see guys i am going to set it at 4 hours of smoke and 10 hours of cook.I set it at that amount so the dbs dosent turn off too soon on the time part.And at the temp of 200.I will let ya guys know what happens ;D.
Hiya rat. How did the brisket turn out? I just did 120 pounds last weekend. I went a little to strong on the rub and smoke IMO but everyone said it was just me. I'm real sensitive to salt so I guess it was just me. Anyhow just thought to ask to see if you were successful.
iceman you ever to a Texas style brisket? IMO a quality brisket and Prime Rib are a couple of items that just don't need a lot of help.
Quote from: Oldman on April 24, 2006, 07:44:49 PM
iceman you ever to a Texas style brisket? IMO a quality brisket and Prime Rib are a couple of items that just don't need a lot of help.
If you mean just season it with salt and pepper, that is what I usually do.
After saying that, in a few days I am going to attempt to do Montreal Smoked Meat in a few days. I'll post my finding on that. Just keep in mind I never had the authentic Montreal Smoked Meat; so I can't compare it to that, but I'll let everyone know if it is as good as the reports I've read.
All went ok.As fas as taste it was ok but next time i am going to do it til a internal temp of 180ish i would have liked it a little rarer.No biggie it was ok and thats it .Not great but the next one will be right were i want it.The temps i took it out at was 185 and man that thing in the foil was cooking away for quite a bit longer so smoke and learn ;D.Pulled pork on the agenda for this week end this i have done and left to 185 and its prefect nice and moist.
Never did a Texas brisket Olds. Do tell. I like my beef as unadultered as possible also (especially prime rib).
Quote from: Oldman on April 24, 2006, 07:44:49 PM
iceman you ever to a Texas style brisket? IMO a quality brisket and Prime Rib are a couple of items that just don't need a lot of help.
QuoteI like my beef as unadultered as possible also (especially prime rib).
Man after my own heart here Iceman, agree totally and I know Olds will concur, something he has posted on a few times previously.
Quote from: manxman on April 25, 2006, 11:31:37 AM
QuoteI like my beef as unadultered as possible also (especially prime rib).
Man after my own heart here Iceman, agree totally and I know Olds will concur, something he has posted on a few times previously.
Great minds think a like. Beef "down't need no stink'n funky stuff". If you put anything other than salt on a good steak, maybe a little butter you have done that steer a great injustice, IMHO.
I use on my briskets simple Italian seasoning, all it is salt, pepper, garlic and a few spurious other spices. I buy it WalleyWOrld, it's called Cavender's, yellow round container.
Thanks for the info MW. I'll have to get some.
iceman,
I wet age my brisket close to 30 days. After the trim I add salt and white and black pepper that has just been ground. I use Oak 3-4 hours. At the four hour mark I will take the brisket and wrap it up into a foil boat. Add a splash or so of apple juice and I close up the boat up. Return to smoker and remove at 185F. Then FTC until 190F or a little more.
Simple, easy and cotton pickin' effective... ;D
Thanks Olds. You sure can make things easy for me. K.I.S.S. as Ann keeps telling me.
Whats wet age meat.And how do you do it.
Rat; If memory serves me correct Olds told me you get the date off the box that the butcher receives his meat in of the original cryvac date. You can then leave it in the original cryvac in a 36F refer for up to 30 days after that to age. I tried this with the last 120 pounds of brisket I did and it was awsome compared to the way I was doing it. It imparts a much melower taste and the tenderness was unparalled to anything I've had before. I tried some rib eyes like this for two weeks and SHAZAM!!! Olds knows his stuff that's for sure. I've dried the dry aging with steaks before but didn't like it because of the lose of meat you have to cut off to get rid of the mold. They tasted excellent but I just hated wasting good meat.