Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > brisket
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Old 12-14-2010, 11:11 PM   #11
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Dammit saws, now I'm hungry!


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Old 12-15-2010, 01:54 PM   #12
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We were playing a game of pick up in a suburban neighborghood, when Michael Jordan stepped onto the playground and silenced everyone.....(but arturo)







To say that cooked meat can't retain smoke is preposterous.

It may be better to do it the other way, but I get great results either way.

If they only retain smoke in the first hour or 2, why smoke meat for 12 hours?

Waste of chips? I doubt it.


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Old 12-15-2010, 02:02 PM   #13
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Damn sawdust, I know what I am getting for lunch today.....
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Old 12-15-2010, 04:29 PM   #14
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Quote:
Originally Posted by dataz722 View Post
It really is best to smoke first though. The meat can only take in the smoke flavor at the start of the cooking process. After that it is just flavoring the outside pretty much.
I agree and here is my example from a couple weeks ago



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Old 12-16-2010, 02:25 AM   #15
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Cooking in a smoker or actually smoke for 12 hours? Smoke after the first couple hours is pointless but keeping it at that temp is important. Many smokers don't need to make hardwood smoke in order to cook.
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Old 12-16-2010, 03:44 PM   #16
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Good answer dataz722.

For chicken wings or Pork loin(not for pulled but cooked until just barely done) I will still smoke the whole time.

For ribs or BBQ, I will consider smoking first.

Really the reason to oven first, is so that the inside of the house doesn't smell like smoke. (I have a SWMBO or I wouldn't care)
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Old 12-16-2010, 04:01 PM   #17
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That looks awesome, Sawdustguy. I can't get a consistent brisket to save my life, I'm going to try some of your tips. I especially like the white vs blue smoke comment.
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Old 12-16-2010, 04:55 PM   #18
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Quote:
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Really the reason to oven first, is so that the inside of the house doesn't smell like smoke. (I have a SWMBO or I wouldn't care)
I understand that completely. It is the reason I keep it on the smoker the whole time. I have a UDS and just add about 2 fist sized chunks of wood. They only last about 5-6 hours probably. The charcoal is what does the cooking.
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Old 12-16-2010, 04:56 PM   #19
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Sawdustguy, I just ordered the sample bag of Kosmo's Q, I cannot wait to get a brisket going for the new years eve party! I will likely be ordering the 2 lb bag after trying it wont I?
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Old 12-17-2010, 09:47 AM   #20
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Sawdustguy, I just ordered the sample bag of Kosmo's Q, I cannot wait to get a brisket going for the new years eve party! I will likely be ordering the 2 lb bag after trying it wont I?
More than likely. I did the same thing. I ordered the sample and as soon as I used it, ordered the 2 lb bag.


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