How do you prep your brisket?

[texast224]

Glad to find out trying out a mustard binder makes me a yup. Was wondering about that...

[texast224]

Turned out pretty good.

[MountainCityOutlaw]

That look like it turned out just fine, killer bark.

[MountainCityOutlaw]

Here is one I did a while back.

[Speedgoat]

I pull back the paper when I eat at Rudy's

[Burntorange Bowhunter]

That looks great.

[texast224]

Couple more questions for the GS - how long you smoke a 2.5 lbs pork loin and what kind of wood works best? Guessing same as anything low heat for a couple hours then turn it up to 250 or so to get internal temp up to about 190?

BIL said he uses ranch dressing packets on his pork loin and they turn out great so I'm going to give it a try.

Also, what's the lowest temp you would smoke something? Had a French chef (literally - he is French and trained in France) that the best briskets are done at 160 to 180 for 18 hours. Can you even get wood to smoke at that low of a temp?

[TX_bowhunter37]

225 for the lowest

[Burntorange Bowhunter]

Dry rub only, good and spicy. Mesquite/live oak combo. 300 for 2 hours. Pull it off and eat it. No thermometer needed.

[cosmiccowboy]

to answer the OP's question,prep starts at the store. Fold the cold briskets and especially focus on the point end...when the briskets are cold fat is stiffer than meat. You want one that folds easy from end to end. I'll usually go through ten or twenty to pick out the best two. I trim the fat side to 1/4" thick and then cross hatch it 1/2" deep. Flip the brisket over and cut out any hard fat clods. Splash all over with worcestershire as a binder and pat on the dry rub of your choice and go straight on the smoker. I never preseason ahead of time and and wrap because the spices, especially the salt draw the juices out of the meat. Heres my cook this weekend...

Trying again...How I do it...start with a good bed of coals and a hot pit. Started fire with a pearburner at 7am



like that good clean smoke...



Trim fat side to 1/4" cross hatch 1/2" deep, trip all hard fat from point...dry rub and onto the pit fat side up. Close the lid and don't open it again for 10 hours.



Hold the right temperature



Shoot temperatures at 10 hours...170...close the lid.



Checked again at 13 hours...temp at 190...pulled off and into the ice chest wrapped in clean shop towels. Next morning onto the cutting board...



Cut the brisket across where the flat meets the point...



Rotate the point 90 degrees and cut the point in half. Wrap all in foil and directly back into the ice chest until time to serve...I don't slice until it goes on the plate...



nuthin to cooking a nice juicy brisket...

[LWD]

Couple more questions for the GS - how long you smoke a 2.5 lbs pork loin and what kind of wood works best? Guessing same as anything low heat for a couple hours then turn it up to 250 or so to get internal temp up to about 190?

BIL said he uses ranch dressing packets on his pork loin and they turn out great so I'm going to give it a try.

Also, what's the lowest temp you would smoke something? Had a French chef (literally - he is French and trained in France) that the best briskets are done at 160 to 180 for 18 hours. Can you even get wood to smoke at that low of a temp?

For pork loin, I prefer to go hotter. Usually around 300-325. But do not go hotter than that; it will dry the meat out badly. You can overcook pork loin very easily. I'd pull it at no more than 150 and wrap it and let it rest.

LWD

[cosmiccowboy]

I smoke my pork loin low and slow (215) just like a brisket and pull it at 145 to rest.
I usually stuff mine. I'll butterfly them in an inverted V (leaving the ends closed) and then dry rub as normal and then spread them and pack them with dirty rice, etc. to add moisture.

[Burntorange Bowhunter]

I like the little ones packed in juice. Do it the way I described above and it just might be the best piece of meat you have ever smoked. Quick and easy.

[texast224]

Thanks for the great tips!