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Honest question: Why shop towels?
Honest feedback: I wont ever wait in line 3 hours for any food product. Franklin. I'm sure its good, not worth a 3 hour wait.
Man, that's some master level brisket smoking. Props!
Honest question: Why shop towels?
Honest feedback: I wont ever wait in line 3 hours for any food product. Franklin. I'm sure its good, not worth a 3 hour wait.
The brisket will continue to rise in temperature another ten degrees after you pull it off the pit. The towels hold the juices that escape, softening the bark and keeping it moist but not getting slimy like if it was wrapped in foil. Once the juices re-absorb and stabilize in the brisket the bark is firm but not crisp or slimy. I just use white cotton terry shop towels because they are cheap and I can throw them in the washer when I'm done and re-use them.
I was assuming the throw away shop towels at first, makes sense to use the cotton terry ones for the reasons you mentioned.
Wouldn't towels draw moisture out?
looks good tbh really annoying since I've been fasting the last twelve hours for a doctors appointment in 30 mins...damn you CC
CC, I've been wanting a smoker for a while, and rather than having a redneck make me one that mounts on a trailer, I just want something small and convenient for the backyard. Any recommendations or are they all pretty much the same? Other than price, I don't see much of a difference between most of them.
Anyone?
Generally, you do get what you pay for. For a backyard steel pit the heavier the pit the better. With the lighter gauge pits you will always be fighting to hold your desired temperature especially if it is cold or windy. I prefer reverse flow pits but you can do fine with a standard offset smoke box pit like most that you see.
johnsmith Go to Wal-Mart & see what they have…A cheap propane or electric water smoker is excellent for turkey, roasts or prime rib…
http://www.walmart.com/ip/Brinkmann-...Black/11050750
Water Cooker…
If you can find this style in your area made by Brinkman buy it…..Brinkman is so darn agreeable…I wore out the fire box & went to order a new one & they sent me one at no charge….
http://www.walmart.com/ip/Laguna-Out...Combo/25860214
Smoker
The green egg style smokers are much more efficient & more neighbor friendly if you live in tight quarters…Costco has a knock off for about $600.00…
Get a Mak.
The electric smokers that use pellets are pretty cool. I bought my son one for their condo in LA...no messing with the fire and just set it and leave it...you could cook a brisket while you were at work.
http://www.amazon.com/Masterbuilt-Ge.../dp/B003XJGEGY
Just my opinion, but if you didn't trim so much fat and score it, you wouldn't lose so much moisture. Trim the fat after it's cooked and before you serve.
the only problem with those is that with the water pan and no vent up top, you're basically steaming. My friend John Lewis, who started Franklin with Aaron and is now pitmaster at LA BBQ, had one of those before he started competing and ended up drilling a hole up top to seal with a wine cork. He started building/welding his own stuff with used propane tanks after that. Since the steam was vented he was able to get a decent bark.
Last edited by leemajors; 09-05-2013 at 09:43 AM.
negative, ghostrider. With packer briskets you don't want to leave all the fat on. 1/4" is perfect.
Hmmmm. The one I got my son has a vent.
This may be blasphemy in Texas, but here goes...
Is brisket an overrated piece of meat? I mean, it's pretty good when it's really cooked right, but it's just bleh otherwise.
cool, I had a Masterbuilt back around 2005. Good that they improved on it.
You could say that about any cut of meat tbh
Yeah, I suppose.
I definitely prefer smoked tenderloin or prime rib, but when you are feeding a bunch of people well cooked brisket @ $1.77 a pound as opposed to $10+ a pound is nice.
And yeah, being able to cook a perfect brisket has gotten to be one of those stereotype manly Texan things...
I've had more bad ones than good ones. Most of the bad ones I've had were overcooked/dry or overly smoked.
I concur
Brisket pretty much sucks unless it's cooked right. So yeah, being able to cook a good brisket is more of a pride thing than anything.
Not sure I'm convinced, but whatevs. You're the one eating it.
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