Brisket started off at 10 pounds. It's only the flat and not a full packer. I didn't wrap it . The bark is formed by the rub and heat . Softer bark and you can wrap it. The other briskets I have smoked I wrapped in pink butcher paper and not foil. Foil will get you soggy bark. Pellet smokers will give you a smoke ring but I amped it up with an addition of the smoke tube too. It's smoking at 225 without the tube .
Camp chef woodwind and similar technique to you. I mostly do full packer primes from Sam’s. Decent competition blend in the hopper and CookinPellets in the tube. I used to inject and stopped doing it because i was losing the flavor of the beef and there were inconsistent textures around the injection points from pooled injection. I used butcher BBQ beef injection when I did.
I’ve not had great results doing only the flat without injecting. If you’re happy with what you’re doing, keep doing it. It’s about what you like. I would find a different beef purveyor than Publix, though. Their beef quality has fallen off significantly, IMO.
well actually it was quite tender . I read a lot about Aaron Franklin. perhaps I need to get his book. He seems to be the Nick Saban of smoking and BBQ. lol.
I would ask what's your method and I suspect you would say ...son, read Aaron Franklins book. lol. Again, I have only smoked 4 in my life . I have friends coming from DeLand this next week to visit and he is a stick burner smoker and wants to do brisket and ribs. So it will be number 5 for me. my first one I smoked at 225, wrapped it at the stall ,,cooked it to 195 or so internal temp and the flavor was nice but the meat was just on the dry side . Then another buddy told me to inject it. So I have been doing that and they taste really good and are moist. 4 Rivers Brisket Rub is coarse pepper,coarse salt and Garlic . I love garlic . I have done coarse peepper and salt too.
I used that method and it works. Now I dry brine and actually put the seasoning under the skin. Use your hand to pry under the skin and form a pocket. This also helps the skin crisp. My insurance is a small blowtorch that works great for crisping.
I love Aaron Franklin. I’ve been able to sit overnight at Franklin’s and watch a cook. No one knows their stuff like he does.
Ahem: I cook on the exact same smoker Franklin does in his teaching videos. Ahem part 2: I also get my meat directly from my butcher here in Lake Mary. It’s fantastic.
Well, you DID quote my post bruh, lol.I meant that for Nautiknight. You know, it’s not always about you.
And BTW: I only recommend Franklin because his instructions are so easy to follow, backed by his years and years of experience, and when done right, it’s extremely good. Brisket is one of the most difficult pieces of meat to cook since your margin of error is so small. There is nothing worse than dry brisket. No amount of barbecue sauce can remedy it. I’m sure there are other methods to do it but like I said, he has things down to a science.I meant that for Nautiknight. You know, it’s not always about you.
That he does. But again, a lot of it has to do with the meat that you're cooking. If you're getting prime meat with good marbling, like he is, then you can be very simple because the meat works for itself. If you're getting lower choice meat and working on a pellet smoker that doesn't put out a huge amount of smoke, then you may have to work a little harder to get a great product.
I've had offset smokers. I don't want to feed the box. With a gravity fed, it has a chimney that you put charcoal in and you light it at the bottom. The charcoal drops onto a burn try with your wood chunks and creates heat and smoke. There's an air valve on the side that allows you to control the heat. You put a digital fan controller on that and it'll run itself for hours and you don't get the flameouts that you get with pellet grills. It'll also produce a lot of really clean heat and smoke and so you don't get as much variation as you would burning sticks. It's in my 5 year plan. But I think that I'll always own a pellet grill.
Here's a brief explanation: https://myronmixonsmokers.com/what-is-a-gravity-feed-smoker/
stumpssmokers.com
