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Found some vacuum sealed pork chops, figured wth.
For me there is only two kinds of brisket, good brisket and better brisket. Heck yeah they can take forever at 225, 16 hours sure. One reason I smoke at 275. Also since my smoker is small, I have had great luck cutting brisket in half. That way I can take the point out well after the flat has finished.My thermometer usually shows it to be a little hot. Usually when it looks like it should be done we get another thermometer to double check and get about 10° cooler.
I don't like opening it up to check that often. When you're lookin', you ain't cookin'. I think I can plug another temperature probe into my smoker, maybe I'll give that a try.
I've not made that many briskets to see what the deal is with the jiggle test. It's something I suppose I should get familiar with.
It came out good. I wouldn't be embarrassed to share it with family. It didn't pass the pull test, but when sliced it can be easily cut with a fork. It isn't tough or chewy. I wouldn't describe it as dry, but I bet that it wasn't as moist as it could've been.
I was wondering about vacuum sealing some, and when I get around to heating that portion up just put it in the crockpot with a little beef stock. It would probably ruin any bark that formed, but besides that I don't see a problem.
For me there is only two kinds of brisket, good brisket and better brisket. Heck yeah they can take forever at 225, 16 hours sure. One reason I smoke at 275. Also since my smoker is small, I have had great luck cutting brisket in half. That way I can take the point out well after the flat has finished.
Did one where I crammed whole brisket in and the flat wasnt as good, and was over cooked. I think I will always cut in half and I dont separate, a clever spot to cut in half is the trick. A little point might be on flat, its ok. The flat cooks in 5 hours or less the point closer to 10.
I happen to now like a little slightly undercooked butt or brisket. I rarely eat it that night. So yours is perfect for my tastes becuase and this is why I replied, the microwave with paper towel on top is an excellent way to reheat and it renders that last bit of fat with excellent skill. A debatedbly better way is to finish it while searing it off in oil then load in tacos or add bbq sauce and mix and heat. Your idea will be fine and bark will be juicy like a soup not neccesarily ruined but perhaps not great for fried rice and tacos. Bottom line that last rendering, that second cook is where the magic happens for each meal. Finish it, and the first meal will be the best. Leave it slightly under done and every time you make it, it will be perfect. If ever under done and want that night, guests etc., microwave to that perfect spot!
I was planning on this being a 12 hour smoke. I was thinking of bumping the temperature a bit next time, around midway through the cook, probably when I wrap it. From 225° to 240° or 250°.
when it hits that 160-165° stall there's not much reason to keep super low and slow. It won't absorb any more smoke, the interior moisture needs to come out, so might as well coax it out with a higher temp.
When I lived in TX I had a buddy who used to do this. Once it stalled, he'd wrap it and throw it in the oven at 275 til done. He claimed after 3 or 4 hours, it's reached max smoke levels, and keeping it in his stick burner was just wasting wood. I personally could never tell the difference between his and mine (pellet smoker with a a-maze-n smoker tube running the length of the cook). So... maybe?I've wondered whether it pays to keep it smoking after a certain point in the cook, like x-many hours in maybe I should just bring it in, wrap it, and throw it in the oven, but I don't know what point that would be.
After 4-6 hours my smoker usually has trouble putting out more smoke anyway. Lots of ash gets compacted over the heating element.
I have heard the same, so after 145 I start to add less often and less, but still add here and there.I have read after the meat reaches the 145 degree range, the meat will not pick up much more smoke. I use an electric smoker(Bradley) or A-MAZ-N pellet smoker. I usually smoke approximately an hour past this point with good results. I can't tell any difference.
having a pellet smoker and a thermometer with 4 probes helps you sleep like a baby on long cooks!
I have been plenty happy with this, but heck yeah the more the merrier and if you can afford the official thermopro easily then seems a no brainer. Yeah ideally you want grill temp especially if you are using sticks or charcoal and like I said cant have enough thermometer probes. I would probe a butt in 3 places, you bet, when I smoke one thing I put both probes in, when I smoke two things I probe each or double probe smallest and switch . Btw found a shot of smoked chuck. Conclusion, Imho you definetly want at least two food probes for a, accuracy, and b, to probe multiple things. Best of luck.I've been smoking and done a couple long cooks. Think my temps spiked on last cook and thinking to get one of these units from Thermoworks. I think I will go with the Smoke X2 or X4, only difference I can see iss the X2 has two probes (grill and food) while X4 has four (grill and 3 food). Price is $170 vs $200 so not hard to justify...if the 2nd and 3rd food probes are at all useful. Anybody have an opinion?
Like applescrap said above, yes. I like having 2 probes in a thick cut of meat, like brisket, just in case I have one in a fat pocket, the other should be accurate. Plus I like having 2 on the grate at different points. A couple winters ago, it was around 20°F one night while I was smoking a butt, and my single probe on the grate kept reading 135 cuz it was too close to the door. I usually remove one once I wake up, but at night its nice to have a bit more peace of mind.I've been smoking and done a couple long cooks. Think my temps spiked on last cook and thinking to get one of these units from Thermoworks. I think I will go with the Smoke X2 or X4, only difference I can see iss the X2 has two probes (grill and food) while X4 has four (grill and 3 food). Price is $170 vs $200 so not hard to justify...if the 2nd and 3rd food probes are at all useful. Anybody have an opinion?
Sounds amazing do you make the honey garlic mango?Honey garlic mango baby backs smoked with cherry woodView attachment 732192
I have made my own version of this with fresh ingredients but it was a little too much so I usually stick with the rubs here in the picture. The Weber Honey garlic you can usually find in local grocery stores, the Mango Magic I get at Wal-Mart in the garden/grilling section. I do tend to add a little more garlic powder to the mix and after its done cooking ,right before I add smoking wood or chips, sometimes I will smear a thin coat of honey diluted with water for the last 10-15"min. You don't want to put too much honey or add it too soon as the sugars will scorch. But it's just as good without putting honey on it.Sounds amazing do you make the honey garlic mango?
Based on how the brisket came out I'm super happy with the X4. Wife not so much she is not a fan of alarms at 3 and 6:30am on Sunday morning.
I'm now jealous of the nice carving knives I see all the BBQ YouTubers using. I think I did a decent job with my bread knife but next time...
Youngest son is going to do this rib roast on his smoker then rotisserie for Fathers Day
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Can you tell I smoked this 4# brisket hot and fast in under 5 hours? My first one and it’s so tender and juicy and so much flavor. Not as tender as it would be if I did low and slow, but so far that trade off for saving time is great!
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