Food Smokers and Smoking Tips/Tricks/Techniques

OK, so my terms were close, or close enough to figure out.

As for the slicing, yes sir, think I have that down now. First one,,, I butchered that bitch bad. Wrong direction, wrong knife, was closer to pulled brisket, than sliced. Case of thinking you know what you are doing, and don't. This one worked out much better. Sliced the tip side of the flat, when it starts to transition with the point, turn it 90 degrees or so and finish the slicing. So

And for the dry part, already did add some sauce to it, still good.

So far the mistakes are still like sex, even the bad parts are still good.

 

Summary of the smoking thread right here, ladies and gentlemen.

 

A couple of questions, if I may, to help troubleshoot your brisket.

Was it dry and tough or dry and kind of crumbly? Did you rest the brisket at all?

Keep at it. Briskets are tricky. Of course, at $1.96/pound you can afford to practice a lot

 

Wasn't tough, just the tip end of the flat, about 1/4 or so, was dry, once it got close to the point, it got much better. Yes, it was rested for a few hours actually. Due to scheduling, I took it off about 2am, and it sat for a few hours until I cut it up in the morning. I did not wrap it in anything though.

 

not just northern friends........... it's not cheap in the southeast either. brisket is always $7+ per pound in TN.

 

damn I can get USDA prime whole packer for $2.99/lbs at costco in LA

 

Where are you finding $7/lb Brisket?? Don't think I've seen it that high in TN.

 

I got to do NO smoking this weekend. Left the house early both days and didn't end up home till LATE both days. This coming weekend though I will be taking this new rub for a good test run.

 

The salt and pepper smoke is the Texas flavor Ive been looking for! The brisket I made lasted about 15 minutes...even the scraps were gone! I got one little piece and the rest everyone destroyed!

 

I find that first bit of the flat on the dry side every time anyways. I usually cut in a little ways and start making slices from there. The bit I cut off I mix in with point meat for chopped.

 

I'm tellin ya man, sometimes it's all about that nicely accented beef taste. Good rub is a good rub but sometimes I want the beef flavor to shine through.

 

When I get @bvbull200 's rub I'll be using it on pork and chicken and tri-tip, and will try it on other beef, but for brisket, I'm pretty much hooked on just kosher salt and fresh ground black pepper. Hey, idea... I'll do a brisket half and half, no harm there, maybe the rub will make me less insistent on just s&p. With brisket, once you figure out what you like it's pretty much pulling teeth to change, because it's so damn finicky to learn and expensive.

 

publix and kroger around nashville. it has to be on sale for it to be under $5/lb.

granted, i never look for brisket, but every time i DO look for it, it's ridiculously expensive.

 

Just starting, but have yet to use any rub on anything. Posted before, but I want to get the flavor by itself first before I start adding stuff trying to find out what I like better, or worse.

NBS FTW - Nuthin' But Smoke, for now anyway

Scott, just to be clear, that's nuthin' but smoke,,, not nuttin butt smoke.

 

A good rub on some ribs...

 

Sorry, thought you were already out.

 

Next round I am going to start adding some rub, and see what I think.

 

I've yet to have a brisket I didn't like. I've had a few I think could have been a LOT better but they still were better than eating tofu.