What have you smoked lately? Q-view...
Kutt- Yep one of the challenges I have had with briskets is trying to plan a meal time since I usually only smoke them for special occasions/family events.. Always get packers in the 13-18LB range but cook times have ranged from 14-22 hours. Always smoke at 225 but never really adjust temps when I hit the "dreaded" stall process. A seasoned smoke guy I know always tells me the stall is where the magic happens with the meat breaking down and getting tender.. I now plan for 18 hours and have wrapped finished briskets in foil and beach towels and then placed in a cooler for up to 5-6 hours.. There are a number of guys on an another smoking site I review a lot that smoke their briskets at 250-275 and cook times are in the 8-10 hour range. May try that temp on my next brisket..
Prime looks great
did a another whole brisket last night. @225 after 5 hours, I wrapped it in parchment.
The temperature stalled so bad at about 170, I wrapped it in alum and bumped the temp up to 240 at about the 13th hour. At the 15th hour I bumped the temp to 250.
The meat was 190 at the 16th hour. I was able to pull it apart, so I took it out of the smoker. There was a lot of moisture and it seemed tender. That was at 11:00 pm last night. I will cut into it today.
Smoked another prime rib for hunting camp last weekend ( 9.5lb rack) and it turned out great.. Took 6 hours (at 205 degrees) to reach the meat temp goal of 125.. Perfect medium rare with a nice smoke flavor.. Just like last year all the guys in camp said it was the best prime rib they have had.. Have made numerous (no peek) prime ribs in the oven and they are good but I would highly recommend guys try to smoke one if you get a chance.. Finished the last night of camp with 3 racks of baby back ribs..
12Pack- Saw your post on brisket.. I have always smoked full packer cuts and have not tried just a flat cut..When I do see a flat cut in the stores they usually do not have a lot of fat so I would not even bother trimming (fat is your friend!!!).. Also agree with the comment on maybe wrapping the meat to retain more moisture.
12 PACK: The last time I did a full brisket. I put it in at 225 deg. for about 4-5 hours.
then I wrapped it. it was starting to come apart easily at 12-13 hours. It did not make it to 200 deg. 190 - 195ish. I was happy with it. Keep it wrapped after you pull it. wrap it in towels also and put it in a cooler for an hour
Smoked another brisket last weekend...turned out better than the last three. It was a 5lb flat from Woodman's. Better than the last 1/2-dozen I've tried, but still not great. On the water smoker from 10pm to 7am at 225F (170F at that point), then wrapped until it hit 200F at 2pm. Injected before smoking. Cambrio until 5pm.
This one was still too dry in the thinner sections (50% of the brisket).
I'm thinking 4 hours of smoke, then wrapping for the rest of the way. Maybe finishing the last 10 hours in the oven wrapped and sealed tight...
Without the point, they all seem to come out way too dry...I also might stop trimming fat from the briskets...leaving only 1/4" hasn't been working out too well.
Going to smoke some skinless turkey brests, just getting into the smoking game, goin to brine them, any tips to keep moist, thought of wrapping with bacon good idea ? Thx for info.
Thanks carpio. You can smoke anything just like you can pickle and can anything. That’s my motto.
Peppers look reeel good bass! I never heard of them being smoked. CARPIO