🔥 What's cooking on your SmokeFire/Searwood? 🥩

[JYD-BBQ]

Small briskets, especially the flats, are always a challenge to keep moist while smoking. I too have trouble with them but over the years have learned that they must be done low and slow...no higher than 200F-225F,with a water pan under it, preferably right on the flavorizer bars to help keep it moist, with frequent spritzing (cider vinegar and water or cider and water) to the stall (around 155-160) then tightly wrapped in butcher paper until “peanut butter tender) around 200F. Finally it then has to be tightly wrapped in towels or blankets and placed in an empty cooler to allow it to re-absorb the moisture.

Alternatively, buy a whole packer brisket, trim, smoke as above and then vacuum seal the meat into future meal portions, and freeze.

Thanks for all of the info.

 

[JYD-BBQ]

It’s always good to inject with a commercial injection. Commercial injections generally contain phosphates. Phosphates don’t add any flavor but they chemically retain moisture. If you are doing a prime grade or higher packer, I feel the injection is optional. Never buy a select grade brisket. Choice or better. Yours looks to be choice or better from here, just small. I also recommend foil in lieu of butcher paper whenever you are in doubt if outcome. It simply retains more moisture and gives you the best window for success. Yes the bark suffers a bit but I’d rather eat moist brisket with softer bark than dry shoe leather with great chewy bark. Once you have confidence in your brisket cooks and the product you are cooking, then move to butchers paper or even naked if you wish. Stick with it, you aren’t the first nor the last person to end up with a brisket flat that’s a little dry.

Thanks, I will be trying this again soon, hopefully with better results.

 

[DutchieCooks]

Steak Saturday

 

[abmet]

Was planning on fajitas but we got ice and snow.

 

[Dassman5]

Was planning on fajitas but we got ice and snow.

Same here...

 

[JpsBBQ]

What’s the problem? We have had that for a week or so. Buck up boys!

 

[Dassman5]

What’s the problem? We have had that for a week or so. Buck up boys!

But I have running in and out in the rain while preparing appetizers and munchies for the Bills Game...

 

[JpsBBQ]

But I have running in and out in the rain while preparing appetizers and munchies for the Bills Game...

Being a Bills fan you should be willing to run through walls. Must be a fun year for you. The Bills have really come into their own. Enjoy!

 

[Dassman5]

Being a Bills fan you should be willing to run through walls. Must be a fun year for you. The Bills have really come into their own. Enjoy!

Thanks! It has really been a long, dry spell for sure!

 

[JpsBBQ]

Thanks! It has really been a long, dry spell for sure!

I’m just getting the intermittent updates but looks like you can start celebrating another one! I’m Jealous!

 

[Dassman5]

I’m just getting the intermittent updates but looks like you can start celebrating another one! I’m Jealous!

Hopeful that this is our year...

 

[abmet]

What’s the problem? We have had that for a week or so. Buck up boys!

Plan to shovel path from deck to it today. Was too lazy to bother yesterday

 

[bbqking]

The kamado joe got my love for charcoal cooking back again

Good grief! Dutchie...that looks good. Picture too blurry to see well, but I like it.

 

[Bruno]

But I have running in and out in the rain while preparing appetizers and munchies for the Bills Game...

Go Bills my buddy is a big fan, we are all pulling for them!!

 

[JpsBBQ]

Rack of pork thanks to my friends at Allen Bros. Delicious!