Please Critique My Plan of Action

Canadian_Smoke · August 25, 2005, 06:51:51 PM

Hi everyone,

I've spent the better part of the week pouring through the vast majority of posts here (to the point where my head hurts) and I've decided what I'm going to try as my first project..........

Brisket!!

My butcher is slicing me up a nice 6-7 lb flat portion that I'll pick up on the way home from work tonight to begin the preparation.

My plan is as follows:

1. Rub the meat, wrap in plastic and let sit over night
2. Let the meat come to room temp as the BS is pre-heating to the 220-240 degree range
3. Smoke with 6-9 pucks worth of Hickory smoke with a box temp around 210 - 220
4. Change water after 4 hours (Should I change once the smoke finishes or wait for 4 hours???)
5. Keep in BS until IT hits 185-187.
6. Pull from BS double wrap in TF, with a splash of Apple Juice, wrap that with a towel and place in a pre-warmed oven for a couple more hours.

Is that basically right? I'm a bit confused over the apple juice (am I just splashing this on or injecting it?) as well as the wrapping (wrap immediately after smoke is done or once the desired IT is reached).

Any input / clarifications would be most welcomed

Thanks!!

CS (Scott)

Carpe Diem does NOT mean catch of the day

nsxbill · August 25, 2005, 07:46:59 PM

Scott

I would cross hatch the fat cap with cuts prior to applying rub. I would actually smoke for 4, but your choice. Brisket can take it. Change out the water after4H. I would also linetop shelf with thick sliced bacon to drip down during smoke.

I would let the FTC thing after the cook in a coleman type cooler. It is already cooked, you are just allowing a rest in the cooler. The oven might overcook.

Let us know how it comes out.

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

BigSmoker · August 25, 2005, 07:51:37 PM

Sounds like you have it about pegged. If you are only going to use 9 pucks just dump and refill the water bowl after the smoke stops. Don't wrap the brisket in foil until it has reache an internal temp of 185°f. The juice is just to help keep it moist while in the foil and isn't injected. Also there is not really a need to preheat the oven at all just put the brisket wrapped in the foil and towels in there and the brisket will stay hot for hours. Let it sit 2 hours at least. Slice across the grain and enjoy[:D]. Have fun.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Canadian_Smoke · August 25, 2005, 08:42:14 PM

Bill & Jeff

Perfect!! Thanks for clearing up those nagging questions - I think I'm good to go now [8D]

Scott

Carpe Diem does NOT mean catch of the day

JJC · August 26, 2005, 01:48:09 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Canadian_Smoke
 Bill & Jeff

Perfect!! Thanks for clearing up those nagging questions - I think I'm good to go now [8D]

Scott

Carpe Diem does NOT mean catch of the day
<hr height="1" noshade id="quote"></blockquote id="quote">
You just heard from two brisket gurus--let us know how it turns out!

John
Newton MA

MallardWacker · August 26, 2005, 03:05:14 PM

Dat wut I'd be doo'n. 

I think you can't go wrong with that. YOU WILL BE DA MAN![8D]

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

CLAREGO · August 26, 2005, 03:21:26 PM

do not inject it you will ruin it
spray it

Canadian_Smoke · August 27, 2005, 08:44:42 PM

Hmmm, I'm 8 hours in (cooking at 215-220) and the internal temp is only at 171 degrees. The beast is only 4.6 pounds so I'm getting a little concerned........fingers crossed.

I'll report back later with results and pics.

Scott

Carpe Diem does NOT mean catch of the day

SueBn · August 30, 2005, 06:39:10 PM

Okay Scott,
I'm dying to know - how did the brisket turn out?

Sue B

Sue

Canadian_Smoke · August 31, 2005, 01:19:31 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by SueBn
 Okay Scott,
I'm dying to know - how did the brisket turn out?

Sue B

Sue
<hr height="1" noshade id="quote"></blockquote id="quote">

Sue - I posted my results in another thread [:I] Sorry for the confusion, but here is the link

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2266

Scott

Carpe Diem does NOT mean catch of the day