Trying another bisket ....

outdoorsfellar · 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 ?

Quarlow · December 30, 2009, 11:47:20 AM

I can't answer that question but I used some to marinate my jerky and man was that good!

outdoorsfellar · December 30, 2009, 11:57:20 AM

Funny you should mention that, I'm marinating jerky right now with some of that as well !

Quarlow · December 30, 2009, 12:00:24 PM

YEAH, your going to love it.

NePaSmoKer · December 30, 2009, 12:04:10 PM

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

MPTubbs · December 30, 2009, 12:05:59 PM

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.

classicrockgriller · December 30, 2009, 03:33:19 PM

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!

ArnieM · December 30, 2009, 04:05:42 PM

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.

outdoorsfellar · 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.

classicrockgriller · December 30, 2009, 08:12:41 PM

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.

HawkeyeSmokes · December 30, 2009, 08:37:52 PM

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.

westexasmoker · 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

Tenpoint5 · December 31, 2009, 06:51:06 AM

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.

outdoorsfellar · December 31, 2009, 07:05:11 AM

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 ?

Ka Honu · December 31, 2009, 07:21:01 AM

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 200-220^o 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.

Trying another bisket ....

NePaSmoKer