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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Dry Brisket
Threw a brisket (usual rub) on for Superbowl about 6:30 pm Saturday eve.
I used cowboy lump, all I had avail ( I Know ) and some mesquite chunks to start with. Heat stayed steady in 220 240 range at grid level until about midnight I tossed a couple of mesquite limbs about 3 inch diameter and 8-10 inches length. The heat stayed level around 225 until I passed out at 1:30 AM Woke up at 7:30 looked at thermometer and saw - - - So I bundled up went out side and found dead batteries, replaced those, replenished water pan and stoked with more Cowboy lump and a few more chunks of mesquite. The temp was at 180 + when I got thru fiddling around and back inside were I could read it So I don't think it went "cold" on me. It cooked at 220 -240 range for about 3 hours, I put the probe in meat, it slide in easily and reported 180.. I took it to 185, pulled it off and took it inside about 12:30. It had cooked a bit faster than I had expected so I left it on the tray put some foil over it set it aside.Later I cut into the point,it was drier than I like, Hopefully the point was little better (not really), I thought oversmoked and I didn't really care for the smoke flavor, I'm hard pressed to detect the mequite Would the Cowboy brand alone cause that? and dry taking it to 185? How do you guard against a dry bisket? And how about them Giants? |
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Dry Brisket
"charlyhorse" > wrote in message ... > Threw a brisket (usual rub) on for Superbowl about 6:30 pm Saturday eve. > I used cowboy lump, all I had avail ( I Know ) and some mesquite chunks > to start with. Heat stayed steady in 220 240 range at grid level > until about midnight I tossed a couple of mesquite limbs about 3 inch > diameter and 8-10 inches length. > point,it was drier than I like, Hopefully the point was little better > (not really), I thought oversmoked and I didn't really care for the smoke > flavor, I'm hard pressed to detect the mequite Would the Cowboy brand > alone cause that? and dry taking it to 185? How do you guard against a > dry bisket? And how about them Giants? What type of brisket? If you are talking about a full packer cut it can usually go to 190+ without drying out. What type of smoker? If it was in direct line of the coals, the radiant heat can dry it out. |
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Dry Brisket
"Edwin Pawlowski" > wrote in
. net: > > "charlyhorse" > wrote in message > ... >> Threw a brisket (usual rub) on for Superbowl about 6:30 pm Saturday >> eve. I used cowboy lump, all I had avail ( I Know ) and some >> mesquite chunks to start with. Heat stayed steady in 220 240 range >> at grid level until about midnight I tossed a couple of mesquite >> limbs about 3 inch diameter and 8-10 inches length. > >> point,it was drier than I like, Hopefully the point was little >> better (not really), I thought oversmoked and I didn't really care >> for the smoke flavor, I'm hard pressed to detect the mequite Would >> the Cowboy brand alone cause that? and dry taking it to 185? How do >> you guard against a dry bisket? And how about them Giants? > > What type of brisket? If you are talking about a full packer cut it > can usually go to 190+ without drying out. What type of smoker? If > it was in direct line of the coals, the radiant heat can dry it out. > > > Packer cut on a wsm with a water pan that never dried out |
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