After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour.Keeping a water pan in the smoker is the best way to retain moisture.Knowing your cooker and how to manage your fire only comes from a lot of experience so try and maintain an even temperature but don’t freak out if you don’t get it perfect on your first brisket.You want to see clean heat coming out of the smoker and not a lot of smoke.Not mentioned in this video but elsewhere Aaron recommends using a very dry wood like Post Oak that has been cured for 9-12 months. Wood choice for brisket is important, so try and avoid green wood or overly cured wood.This can create creosote (a thick, oily substance left over by fire) which causes a bitter, oversmoked taste. Try and avoid choking off the oxygen too much which can cause a ‘dirty fire’.To ensure a steady temperature and avoid opening the lid too often, make sure you have a quality wireless thermometer setup with dual probes so you can measure the temperature of the smoker, as well as the internal meat temp. A good rule of thumb for working out how long a brisket will take to cook is 1 hour and 15 minutes per LB (0.45kg) of brisket at 250☏ (120☌).įor example: 10lb Brisket x 1.25 hours = 12.5 hours cooked at 250☏.Two similar sized briskets can have very different cook times based on a number of factors.īut none of this helps you if you’re planning a dinner party and need to have things ready by 6:00pm. Always use a water pan to help keep moisture in the cooking chamber and avoid burning.Īsk any experienced pitmaster how long to cook a brisket and they’ll roll their eyes and tell you to cook until it probes tender.The flat end of the brisket should be closer to the smoke stack.Place the fattier point of the brisket closer to the fire.Depending on your smoker, if the heat is coming from below, consider smoking fat-side down to protect the muscle from drying out too much.Aaron recommends placing the brisket on the smoker fat side up.While how much this actually matters is up for debate, the right way depends on your smoker setup. If you are wondering how to grind all that black pepper, the best option is to use a burr coffee grinder like the Cuisinart Supreme Automatic Burr Mill.įat side up vs fast side down is a surprisingly controversial topic. You can add a little garlic powder and some paprika and still call it a Texas brisket. This simple style rub will still give you great bark, while still letting the beef flavor dominate, but most pitmasters like to add a few extras.
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