i agree with pops, brown sugar. I like to leave the rub on for at least 24 hours before. do you have one of those tubes to start the charcoal before you add it?
Ok, I will try the brown sugar. And yes, I have a chimney starter, if that's what you're talking about. One of these?
I'm also using lump charcoal instead of regular briquettes, and I am going to use hickory wood.
why did you guys even start smoking in the first place??? honest question. (this is pertaining to smoking of tobacco not the smoking of meat)
Careful with the Hickory. Most guys use it when they get started, but it can tend to over flavor the meat with smoke canceling out any of the subtleties of the rub/mop/marinade which is where the real flavor should come from. The smoke shouldn't be the MAIN thing you taste, it should just be a hint of the overall end product. I personally never use hickory or mesquite. I prefer the pecan, cherry, apple, sugar maple type of woods.
Careful with the Hickory. Most guys use it when they get started, but it can tend to over flavor the meat with smoke canceling out any of the subtleties of the rub/mop/marinade which is where the real flavor should come from. The smoke shouldn't be the MAIN thing you taste, it should just be a hint of the overall end product. I personally never use hickory or mesquite. I prefer the pecan, cherry, apple, sugar maple type of woods.
Also, make sure you have a good meat thermometer. Internal temps are the key. After the meat has reached 140 internal temp it physically cannot accept any more smoke flavor. All of the protiens that allow the smoke flavor to absorb into the meat have been set at 140 degrees. So don't worry about adding more wood or anything after that. Technically you can wrap it in foil and stick it in an oven at that point. But thats no fun.
Also, make sure you have a good meat thermometer. Internal temps are the key. After the meat has reached 140 internal temp it physically cannot accept any more smoke flavor. All of the protiens that allow the smoke flavor to absorb into the meat have been set at 140 degrees. So don't worry about adding more wood or anything after that. Technically you can wrap it in foil and stick it in an oven at that point. But thats no fun.
Ok I just looked at your recipe. Another thing.... if you get a flat, make sure it has 1/4 inch of fat on it or your brisket will turn out REALLY dry. You need the fat on there to help with the moisture of the meat. Some grocery stores cut all fat off the "Flat" and sell them that way. DO NOT BUY THOSE. Tell the butcher you need 1/4 fat left on the cut you want.
and have at room temp before you put on the grill or smoker....
and you want the fat side up so it moisturizes the meat as it cooks