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Post by 88nitro305 on May 9, 2014 5:16:26 GMT -5
Well took it off the weber at 8hrs it was 195. Not as much smoke as I would have liked and it wasn't pull apart like in all those restaurants, but it was definitely delicious and the Mrs loved it as well, so that's a win in my book.. A side from using like 85 coals throughout the day I enjoyed the sitting outside from 10am to 6pm   |
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Post by ncsmoker on May 9, 2014 17:00:19 GMT -5
Looks good, smoke ring. On the smoke flavor I always smoke at least the first 6hrs. On the tenderness issue. You always need to take the meet off the heat and let the meat set for an 1hr or so to let the juices redistribute and the carry on cooking finish the final 10-15 degrees of cooking. You'll then be able to cut it an 1/8" thick and be fork tender. This last step is just as important as the first. Here is a step a step brisket recipe if you would like to try it next time bbq.about.com/od/brisket/ss/aa092708a.htm I do this with pork butt and turkey breasts also. Good luck with your many smokes to come. You have many trials and errors to go trough as your just starting out with the SN. Try different woods. I get mine from these folks much cheaper buying in quantity and a bigger selection. www.mainegrillingwoods.com/buy/smoking-wood/bulk-chunks.html The chunks are about a perfect size for an hour of smoking. I use oak for brisket and smoke it the whole time I am smoking. Hickory used that long can give it a bitter taste. This is what the pit masters in TX use. |
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Post by 88nitro305 on May 10, 2014 4:19:57 GMT -5
Nice thanks for the tips, I'll definitely have to continue trial and error method. I wanted to let the meat rest but the Mrs works 10hr days and goes to bed early do dinner id usually ready by 530.. next time start it 1.5 hours earlier
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Post by ncsmoker on May 10, 2014 19:31:07 GMT -5
Yea I know about the Mrs. working 10 hours days. She was a Visiting nurse left at 6 and got back at 6. Tried to have dinner on the table when she got home.
Take care and have fun. Turkey breast and cherry wood is a favorite.
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Post by 88nitro305 on May 11, 2014 5:16:21 GMT -5
Yea she's Air Force and has lot's of work to do, so I always have dinner ready. Turkey with cherry wood sounds awesome! I'll definitely keep my eye out for turkey breast. I'm ready to break out the SN next day off thinking of getting a butt and cutting half into country styles and vacuum save the other butt for another day
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