Drums And Cymbals

Hickory Wood Tip

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Smoking brisket tomorrow.....?

I bought a new Brinkman Vertical smoker with gas. I am new to smoking. anyone out there smoke meat and do you have some good tips for a beginner. I will use some hickory and apple wood chips in with a bowl of water too. I am marinating the brisket overnight to cook it tomorrow. Should I cook it about 180 degrees for how long?? Any help is appreciated with smoking. thanks.

Take the brisket out of the refrigerator one to two hours before you want
to put it on the smoker.
Place the brisket fat side up on the smoker. The fat will release oils
into the brisket to help keep
it moist while cooking.

I use a wood smoker with a firebox to provide indirect heat for outdoor
cooking. I have found
this method to be the best, but there are many more smokers available to
choose from such as
water smokers, propane smokers, and charcoal smokers that also do a great
job.

I use mesquite for smoking briskets because it provides a delicious smoke
flavor, burns hotter so
less wood is used, and that is how we do it in Texas. Many people do not
use mesquite, which is
fine, and I have included a section for wood selection to provide you with
information about the
different types of wood that are good to use for smoking purposes.

To achieve the best results, I cook the beef brisketat 225 degrees for
about 1 hour and 15 minutes

per pound. Many variables also affect cooking time and temperature such as
how many times the
smoker is opened, how close the brisket is to the fire box, the thickness
of the brisket, etc, but sticking to 225 degrees!1 hr.
15 mn. will work well for you. Many people believe that when the internal
temperature of the brisket reaches 180 degrees,
it is done. This is both true and false. When the internal temperature of
the brisket is around 180, the fat in the brisket really
begins to melt. The brisket will maintain this temperature for a while
because the melting fat helps cool it. Cooking through
this point adds to the tenderness you will achieve when it is done.

I always use a mop sauce to baste the brisket while it is smoking. This
will keep the outside of the brisket moist and tender.
It is important to keep the lid closed while smoking the brisket to reduce
heat loss and maintain a constant temperature, so I
baste the brisket with the mop sauce about every 45 minutes to 1 hour.

A great way to keep briskets moist while smoking them is to use 3!4 apple
juice mixed with 114 cooking oil. It gives the
brisketa great flavor, which is not overpowering, while keeping the
brisket moist from the oil. An easy way to apply this
mop is to put it in a spray bottle and simply spray it on the brisket.

After 5 hours a brisket usually will not absorb much more smoke. An option
for finishing a brisket is to wrap it in
aluminum foil, and place it in an oven at 225 degrees for the remaining
cook time. I rarely use this method because I enjoy
smoking the brisket for the full time, but I have used it, and it works.
Some people do not have all day to baby a smoker.
Don't be afraid to fmish it in the oven, it will work just fine.

SLICING THE BRISKET

AL WAYS slice the brisket against the grain. Doing this will make the cuts
of meet very tender. To do this, remove some
fat from the top of the brisket to see the direction of the grain in the
meat, and slice against it.

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« Previous12Next »

Smoking brisket tomorrow.....?

I bought a new Brinkman Vertical smoker with gas. I am new to smoking. anyone out there smoke meat and do you have some good tips for a beginner. I will use some hickory and apple wood chips in with a bowl of water too. I am marinating the brisket overnight to cook it tomorrow. Should I cook it about 180 degrees for how long?? Any help is appreciated with smoking. thanks.

Take the brisket out of the refrigerator one to two hours before you want
to put it on the smoker.
Place the brisket fat side up on the smoker. The fat will release oils
into the brisket to help keep
it moist while cooking.

I use a wood smoker with a firebox to provide indirect heat for outdoor
cooking. I have found
this method to be the best, but there are many more smokers available to
choose from such as
water smokers, propane smokers, and charcoal smokers that also do a great
job.

I use mesquite for smoking briskets because it provides a delicious smoke
flavor, burns hotter so
less wood is used, and that is how we do it in Texas. Many people do not
use mesquite, which is
fine, and I have included a section for wood selection to provide you with
information about the
different types of wood that are good to use for smoking purposes.

To achieve the best results, I cook the beef brisketat 225 degrees for
about 1 hour and 15 minutes

per pound. Many variables also affect cooking time and temperature such as
how many times the
smoker is opened, how close the brisket is to the fire box, the thickness
of the brisket, etc, but sticking to 225 degrees!1 hr.
15 mn. will work well for you. Many people believe that when the internal
temperature of the brisket reaches 180 degrees,
it is done. This is both true and false. When the internal temperature of
the brisket is around 180, the fat in the brisket really
begins to melt. The brisket will maintain this temperature for a while
because the melting fat helps cool it. Cooking through
this point adds to the tenderness you will achieve when it is done.

I always use a mop sauce to baste the brisket while it is smoking. This
will keep the outside of the brisket moist and tender.
It is important to keep the lid closed while smoking the brisket to reduce
heat loss and maintain a constant temperature, so I
baste the brisket with the mop sauce about every 45 minutes to 1 hour.

A great way to keep briskets moist while smoking them is to use 3!4 apple
juice mixed with 114 cooking oil. It gives the
brisketa great flavor, which is not overpowering, while keeping the
brisket moist from the oil. An easy way to apply this
mop is to put it in a spray bottle and simply spray it on the brisket.

After 5 hours a brisket usually will not absorb much more smoke. An option
for finishing a brisket is to wrap it in
aluminum foil, and place it in an oven at 225 degrees for the remaining
cook time. I rarely use this method because I enjoy
smoking the brisket for the full time, but I have used it, and it works.
Some people do not have all day to baby a smoker.
Don't be afraid to fmish it in the oven, it will work just fine.

SLICING THE BRISKET

AL WAYS slice the brisket against the grain. Doing this will make the cuts
of meet very tender. To do this, remove some
fat from the top of the brisket to see the direction of the grain in the
meat, and slice against it.

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