JDMCQ's Garage

ah, didn't know they made stuff specifically for that. Thanks Susan.

 

wal mart, advance auto, pep boys....

 

yumm....

 

looks good John

 

hey Mike.... Happy New Year!!

 

mmmmm, what time did you put it on the smoker this morning?

 

We went a slightly different route this time. Smoker to 150* then, covered in foil in a shallow beef broth bath (1/4") to 190*. Then it sat, wrapped and covered in a cooler for 3 or so hours to let it get tender. Worked pretty good, about 8 hours start to finish.

 

Hey Susan! Happy New Year to you too

 

nice, i've always struggled with brisket.

 

Hi Mikey! I was just talking about Houston. Looking for a 1st gen Tacoma in that area to have MetalMiller prototype a gas tank skid plate on.

How's the family?

 

Me too. I can never get it to temperature in the smoker and I end up with tough, dry brisket. My only issue with this technique is that the fry rub get mushy being under wraps with all the liquid.

 

I did some pastrami a few weeks ago and it was good, but just a little tough. I think i need to bring it up to 185-190 instead of 165. It is just a cured brisket so i think i should cook it like a brisket.

 

Thanks. Did the little have a blast at Christmas?

 

I heard that the fat starts to melt at 175, so I usually shoot for that. Problem is, it seems to stall at 165 and sit there for hours. It heated right up in the oven. Maybe I can smoke it for most of the day and finish it in the kitchen oven?

 

I've heard that too. After the first hour or 2 it quits absorbing smoke so finishing it in the oven would be pretty easy and shouldn't affect the flavor at all.

 

THX for the link. I bookmarked it. The OP has a 4X4, I think my rear dif and transmission may be different. I am still learning my way around the Tacoma.

CRC is good stuff and realy cleanes the MAF well.

 

Brisket is pretty cheap at the Amish market we go to, so I don't feel too bad experimenting.