New to smoking

[Haystack]

If you smoke in a pan from the get go. How does the bottom of brisket develop a bark?

Bark, shmark. I want meat and I want it to taste right. To each his own. You want bark, cook it for bark. No worries by me.

 

[Axxe55]

To each his own. Some won't eat a brisket without the red smoke rind.

I have heard of people cooking a brisket in the oven, but that ain't a BBQ brisket.

That bark, is what adds to the flavor profile of the brisket. It's a carmelization of the rub from the heat and the smoke. I smoke briskets for eating and flavor.

 

[Haystack]

I have heard of people cooking a brisket in the oven, but that ain't a BBQ brisket.

That bark, is what adds to the flavor profile of the brisket. It's a carmelization of the rub from the heat and the smoke. I smoke briskets for eating and flavor.

I say again, to each his own. I don't like fat on my beef. Caramelized or not. Doesn't mean I don't value your likes. I just have different priorities on meat. As for the seasoning, the way I do it the seasoning permeates all the way through.

 

[OutlawStar]

Pulled the trigger and got the Austin XL 1000 along with a few pounds of their "competition blend" of pellets. Seems to be the most versatile bag of pellets per their cooking recipes. I'm sure its whatever scraps they had left over mixed into the bag. I doubt I'd be able to taste the difference between apple, hickory, oak, or whatever is smoking the meat anyway.

Its far too cold in the next couple weeks to do any worthwhile smoking and I'm not going to shell out another $100 for an insulated winter blanket. I think I'll do the burn off once it gets over 40 degrees again, then probably start off with simple stuff like chicken, burgers, pork chops. Wish me luck!

 

[billtool]

Pulled the trigger and got the Austin XL 1000 along with a few pounds of their "competition blend" of pellets. Seems to be the most versatile bag of pellets per their cooking recipes. I'm sure its whatever scraps they had left over mixed into the bag. I doubt I'd be able to taste the difference between apple, hickory, oak, or whatever is smoking the meat anyway.

Its far too cold in the next couple weeks to do any worthwhile smoking and I'm not going to shell out another $100 for an insulated winter blanket. I think I'll do the burn off once it gets over 40 degrees again, then probably start off with simple stuff like chicken, burgers, pork chops. Wish me luck!

Smoke a pork butt. You literally cannot screw that up. Pull it, dump some bbq sauce- and grind it down! It’ll take time so you’ll get a feel for how your new smoker performs.

 

[OutlawStar]

Smoke a pork butt. You literally cannot screw that up. Pull it, dump some bbq sauce- and grind it down! It’ll take time so you’ll get a feel for how your new smoker performs.

Russ Martin (of the Russ Martin radio show in Dallas) mentioned BBQ sauce is like post-editing in movies. Doesn't matter how good or bad the meat is, when its doused in BBQ sauce nobody can tell the difference anyway. While I see his point, BBQ sauce slathered meat is alright sometimes. But, I'd like to be able to smoke something and still have it hold up on its own without a lot (or any) of sauce. Only time will tell.

 

[billtool]

Russ Martin (of the Russ Martin radio show in Dallas) mentioned BBQ sauce is like post-editing in movies. Doesn't matter how good or bad the meat is, when its doused in BBQ sauce nobody can tell the difference anyway. While I see his point, BBQ sauce slathered meat is alright sometimes. But, I'd like to be able to smoke something and still have it hold up on its own without a lot (or any) of sauce. Only time will tell.

Pulled pork hasta have the sauce...

 

[Axxe55]

BBQ sauce should be served on the side for a brisket IMO. Never on the meat. If you have done your smoking properly, started with a decent brisket, developed a good rub, your brisket shouldn't need BBQ sauce on it. A good brisket, the flavor of the meat can stand on it's own and doesn't need any sauce.

Sort of like a good steak. A good steak, never needs steak sauce or ketchup.

If you have to put any type of sauce on a brisket or steak, then it isn't a good brisket or steak..

The exceptions to this for me, are chicken, ribs, pork butts, or shoulders for pulled pork. Chicken and ribs, I will coat with a sauce during the last twenty to thirty minutes of cooking. Pulled pork, I sauce after it's been separated.

 

[OutlawStar]

Last time I went to Rudys, they asked if I want moist or dry brisket. Do they cook it different, or prepare the meat differently (trimming all fat) or what?

I'm not against sauce, I just thought it was a funny observation that seems to make sense. You could make a crummy BBQ meat and have it be edible with decent sauce.

 

[Axxe55]

Last time I went to Rudys, they asked if I want moist or dry brisket. Do they cook it different, or prepare the meat differently (trimming all fat) or what?

I'm not against sauce, I just thought it was a funny observation that seems to make sense. You could make a crummy BBQ meat and have it be edible with decent sauce.

Moist or dry? Good question. Honestly I don't know how they cook their briskets.

I like a good BBQ sauce with my brisket, but served on the side. A good sauce should compliment the brisket.

 

[HKSig]

Last time I went to Rudys, they asked if I want moist or dry brisket. Do they cook it different, or prepare the meat differently (trimming all fat) or what?

Most places will do that if you specify what you want (some will ignore what you ask for...); Rudy's may be the only place I've been that prices it differently. It'll be a fattier part of the brisket.

 

[cygunner]

Pulled the trigger and got the Austin XL 1000 along with a few pounds of their "competition blend" of pellets. Seems to be the most versatile bag of pellets per their cooking recipes. I'm sure its whatever scraps they had left over mixed into the bag. I doubt I'd be able to taste the difference between apple, hickory, oak, or whatever is smoking the meat anyway.

Its far too cold in the next couple weeks to do any worthwhile smoking and I'm not going to shell out another $100 for an insulated winter blanket. I think I'll do the burn off once it gets over 40 degrees again, then probably start off with simple stuff like chicken, burgers, pork chops. Wish me luck!

I smoked two pork tenderloins in my Masterbuilt electric yesterday after searing them in a CI skillet. Dry brined them before searing and applied a sweet rub for smoking with apple wood chips. Tossed in a couple of packs of fresh Italian sausage with a salt pork rub for variety. Put a furniture blanket around my smoker and it held temp effortlessly. I would not buy the blanket for $100. Just buy a $10 furniture blanket and some butterfly clamps.

 

[sidebite252]

Last time I went to Rudys, they asked if I want moist or dry brisket. Do they cook it different, or prepare the meat differently (trimming all fat) or what?

I'm not against sauce, I just thought it was a funny observation that seems to make sense. You could make a crummy BBQ meat and have it be edible with decent sauce.

Point vs flat maybe?

 

[Mike_from_Texas]

Point vs flat maybe?

Yes. The flat is much leaner or “drier” meat. The point has a lot more marbling hence “moist”.


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[tsugsr]

I started a few years ago with a MB electric. Turned out good ribs and pork but needed more room, so I got a MB560, gravity fed charcoal smoker. It works really well and has turned out some great meat! Easy to, only gotta load some charcoal every so often and let it do its thing.

Beef rib

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[billtool]

Yep. Fatty vs lean. It just sounds better the way Rudy says it.

 

[cajunautoxer]

Reason the charge more for moist is bc there is less point than flat on a brisket

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[toddnjoyce]

Last time I went to Rudys, they asked if I want moist or dry brisket. Do they cook it different, or prepare the meat differently (trimming all fat) or what?

L̶e̶a̶n̶/̶D̶r̶y̶ ̶r̶e̶f̶e̶r̶s̶ ̶t̶o̶ ̶t̶h̶e̶ ̶b̶r̶i̶s̶k̶e̶t̶ ̶f̶l̶a̶t̶ ̶w̶h̶i̶l̶e̶ ̶M̶o̶i̶s̶t̶/̶D̶e̶c̶k̶l̶e̶ ̶i̶s̶ ̶t̶h̶e̶ ̶f̶a̶t̶t̶y̶ ̶p̶o̶i̶n̶t̶.

You ain’t from around here, are you?

 

[billtool]

L̶e̶a̶n̶/̶D̶r̶y̶ ̶r̶e̶f̶e̶r̶s̶ ̶t̶o̶ ̶t̶h̶e̶ ̶b̶r̶i̶s̶k̶e̶t̶ ̶f̶l̶a̶t̶ ̶w̶h̶i̶l̶e̶ ̶M̶o̶i̶s̶t̶/̶D̶e̶c̶k̶l̶e̶ ̶i̶s̶ ̶t̶h̶e̶ ̶f̶a̶t̶t̶y̶ ̶p̶o̶i̶n̶t̶.

You ain’t from around here, are you?

That’s dead on accurate though...

 

[CodyK]

Love my Pit Boss! One of the best investments I’ve made in the last couple years. I never thought I would be able to smoke a brisket or make ribs as well as the big boys, but I’ve done it consistently since I got it.


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