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Smoked brisket
- Thread starter Smoker
- Start date
I built a outdoor kitchen/bar, with roof,
So wind and rain is a non issue,
Winter time, the cold is a issue, just takes longer,
Yeah winter outdoor cooking here in WI is an adventure. I was able to smoke turkey breast on Christmas using my 560 but it wasn't below 20 degrees outside. I kinda had no choice as oven had quit working night before. Brisket looks good.....enjoy!
I have a Kamado Joe that I use for smoking. They sell a fan with grill temp and meat probes. It makes long cooks easy and runs off a phone app. I did a 17 lb. brisket a month or so ago - took 18 hrs at 215. The fan app gives you constant feedback and sends alerts if pit temp drops or when meat hits your programmed temp. I do a ton of butts and brisket.
Nice,
The 1050 has a app thing.
I just need to figure it out.
I would rather not have my phone with me.
I have a love/hate relationship with brisket.
My first smoker, I didn't have any real issues maintaining temp and would have to add wood or lump charcoal maybe once an hour. I'd still have mixed results, delayed stalls, etc, but on the whole I'd say 9 out of 10 would be good with a few of those being really good. Now with the new smoker, crap, I've done one excellent brisket (the first time I used the damned thing) and dozens of mediocre briskets.
I just don't drink enough beer anymore to smoke a good brisket.
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Another reason I hate my current smoker is I can't really open the smoking chamber to spray the meat without a major flareup. I have to time it with temp drops and adding fuel, which elongates the cook.
I'm going to look into one of these new fangled things like your Masterbuilt.
I think you'll like the masterbuilt, pretty straightforward and easy to use. I regret not buying mine sooner, I was on the fence about it. Now I'm glad I did
I had a Masterbuilt - it was good for "set it and forget it" smoking but never seemed to put enough smoke on the meat for my taste. I have one of those pellet-type smokers now that I've been using. I put an additional smoking chamber on it and it works a little better. For my money though, good brisket/ribs/chicken, etc... just flat out take a little work. Then again, I'm pretty dang far removed from being a pit-master and am probably missing a few of the tricks people use.
Hey I resemble that remark about far from being a pitmaster. I smoke what I and my family like and that's about it.
I leave the fat on when I do it because it keeps the meat moist and it's more flavorful.
I will do that next time,
Might help make the cook longer also,
Can always cut the fat off after the cook,
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I like to take the trimmed fat, put it in a loaf pan and place it on the smoker with the brisket. Once it renders down I pour the liquid fat through a cheesecloth and end up with a small mason jar of smoked tallow. Liquid Gold. This is from a brisket I did recently. I used the rendered fat from this batch to flash fry homemade corn tortillas for carne asada tacos.
tallow is the briskets best friend, poor that rendered tallow over the brisket when wrapping. will help with moisture problems and loosen up the bark.
