Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: Glock_21 on April 05, 2016, 10:14:41 AM
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There's a 14 lb brisket in the fridge just waiting to go into the #3 later this evening. I mixed up a batch of Tony's injection recipe and shot the brisket full last night. Can't wait to see how it turns out.
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Can't wait to see this unfold! Gonna be good, I can feel it :)
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Hope you like it, Travis! Give it the 15-30 minute Morton TenderQuick treatment before applying rub, and you'll get a cool smoke ring! 8)
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Good call on the TenderQuick. I've been meaning to try that too.
15 more min then rinse, rub, and load it into the SI.
I also have a 2.5 lb salmon fillet and a slab of ribs. Those will go on the pellet grill tomorrow.
Should be a good spread.
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Lock and Load.......
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Travis???? The anticipation is killing me! 8)
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Hope you like it, Travis! Give it the 15-30 minute Morton TenderQuick treatment before applying rub, and you'll get a cool smoke ring! 8)
DM, are you recommending the 15-30 minute TQ (rather than the 6-8 hour) these days?
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Hope you like it, Travis! Give it the 15-30 minute Morton TenderQuick treatment before applying rub, and you'll get a cool smoke ring! 8)
DM, are you recommending the 15-30 minute TQ (rather than the 6-8 hour) these days?
I knew he was short on time - last minute call! Apparently, it works either way, so I figured he might as well try 15-30 minutes, just for fun! ;)
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Hope you like it, Travis! Give it the 15-30 minute Morton TenderQuick treatment before applying rub, and you'll get a cool smoke ring! 8)
DM, are you recommending the 15-30 minute TQ (rather than the 6-8 hour) these days?
I knew he was short on time - last minute call! Apparently, it works either way, so I figured he might as well try 15-30 minutes, just for fun! ;)
Haha! I think anywhere between 15 minutes and 6 hours is worth a try!
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Here was the final result. The flat ended up just a little dry for my liking (my own fault) but it was very tender and very tasty. This was my first attempt at a faux smoke ring. I got a little bit. I used just under 2 tablespoons of TenderQuick and let it sit for around 30 min. Next time I will give it more time to work.
I meant to get a finished pic of the salmon, but they tore into it as soon as I brought it in.
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Travis, you could have taken a picture with pieces of fish hanging out of their mouth. ;D Sometimes you just can't wait for the money shots to happen.
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Smoke ring looks good to me.
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Travis, you could have taken a picture with pieces of fish hanging out of their mouth. ;D Sometimes you just can't wait for the money shots to happen.
LOL
I had a house full of hungry people. They weren't interested in waiting for me to take food selfies. They were like, "slice that stuff up and let's eat"!!
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The brisket looks great, Travis, and so does the faux ring! Did you like the flavor of the injection? And, what temp did you smoke it to? You said a little dry, due to your own fault; what was that?
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I loved the injection flavor. I will definitely use that again.
Work got in the way of my normal process for brisket. I usually move the brisket to a pan around 180-185 and let it finish in the pan lightly covered in foil. I was at work when it hit that temp and wasn't able to do that step until later in the cook.
I also think the "rest" time was too short.
When it hits 195-200 I will go move the temp probe around to see how tender it is. Sometimes I will pull it at that point, other times I will let it cook a little more.
I hindsight I probably should have pulled this one earlier and let it rest longer. Lessons learned.
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I loved the injection flavor. I will definitely use that again.
Work got in the way of my normal process for brisket. I usually move the brisket to a pan around 180-185 and let it finish in the pan lightly covered in foil. I was at work when it hit that temp and wasn't able to do that step until later in the cook.
I also think the "rest" time was too short.
When it hits 195-200 I will go move the temp probe around to see how tender it is. Sometimes I will pull it at that point, other times I will let it cook a little more.
I hindsight I probably should have pulled this one earlier and let it rest longer. Lessons learned.
Travis, glad you liked the injection - thank you!
I'll throw in my 2¢ on your "usual" way of smoking brisket: don't use that technique in the SI. Pans just don't work out well - they effect the box temp, and tend to annihilate your bark. Instead, especially for a flat, try brining. Then, use a water pan for the entire smoke, and then smoke to 190. Going as high as you do will definitely dry one out, and the carry over cooking while wrapped will take it even higher.
The other thing that helps is to smoke whole packers. They're cheaper than flats, and you have a lot more fat to help keep the meat moist. Put away a lot of the techniques you used in traditional smokers, that were designed to counter the drying effect of the heat source. I never foil, spritz, mop, covered-pan, anything that I smoke and have never had dry meat. OK, I did have dry baby back ribs one time, but it was the meat, not the heat (different source than normal, and not very meaty). Again, just my nickel's-worth of 2¢! :)
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Always appreciate the advice. That's what I love about this site. I'm still learning how to tweak things from the pellet smoker to the SI. This brisket was a whole packer. The point was nice and moist (more fat to work with). The flat wasn't bad by any means, it just could have been better. Sometimes I'm my own worst critic.
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Sorry, Travis - thought you just did a flat.
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No worries, I appreciate all the tips.