Canadian Airgun Forum

Any good recipes? May be too late already, soaking in pineapple juice and salt with ice.

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Sounds to me like more of a cocktail recipe.
Add Coconut Syrup, Heavy Cream and you got yer self a Brisket Colada..!

America's Test Kitchen has done extensive research on preparing/cooking whole briskets and has a video of the process well worth watching.
(Search Youtube for "Texas Barbecue Brisket")

HTH

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This is from yesterday. Salt, pepper, garlic powder, onion powder and paprika. 9 hours at 300F on the smoker until it hits 203F then rest wrapped in the cooler for a few hours.

Looking mighty good, Rob!

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Best Wishes
Daryl

Just put mine on.

Damn, that looks tasty, hope mine turns half as good as that looks.

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I've found brisket and pork shoulder don't need much beyond the basic salt, pepper, onion, garlic. Cooking it to about 203F and then wrapping it in a towel and into the cooler for a rest. The rest allows the meat to properly finish. I can take it out of the cooler after 3-4 hours and it's still hot.

How did the brisket turn out?

Turned out pretty well, maybe a little much on the spice. Smoker I have wouldn't get above 170. After wrapping, finished on BBQ to 205.
Took 17.5 to 18hrs.

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You're warming it to death lol. Once the meat gets to 160F (about 3-4 hours) it probably isn't going to take on much more smoke. You could probably wrap it in foil and finish it in your oven at 300-325F if you can't get enough heat on your smoker. A lot of the competition bbq teams are tending towards the "hot-n-fast" method of cooking the brisket and pork butts so they don't have to stay up all night baby sitting the smoker.

I started cooking my large meats at 225-250F and they were taking way too long. More than once it was Cheerios at 10pm because supper wasn't cooked yet. I cook 275-325F now, depending where my smoker settles down to, and get the same quality meat in a lot less time. The meat also gets time to rest before cutting.

Excellent topic for the Bar and Grill forum.
I have a brisket to try on the Big Green Egg. This summer, sometime. It smokes well just pouring chips onto the coals.
I did some Coho by using a smoker box inside and it worked, but not well. It's better to use the Big Chief for fish. Roasting
and smoking beef works well on the Egg.

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Best Wishes
Daryl

I've got a Kamado Joe which is essentially the same thing as the Egg. We find we usually get enough smoke off the lump charcoal for our tastes. Instead of chips try burying some chunks of wood thru the charcoal. They will light up as the burning charcoal gets out to them. I find chunks about 2" square or a bit larger work well. I've run the dry limbs off my apple and pear trees thru the bandsaw to make 1" thick cookies. I pinched a board off my neighbors cherry pile and cut/split it into small chunks for a great smoke flavor. I use a pellet tray, made from perforated stainless sheet, to burn wood pellets in my cabinet for cold smoking cheese and bacon.

I've been using the large chips in the charcoal. I used 2 1/2" pieces of 3" dry alder for smoke in the chief for fish.
I did up about 30 pounds of rainbows and Kokanee last fall. Only have a couple packages of Kokanee left. Looking
forward to hitting the lake mid June for more bows and hopefully a char or two. That would be nice. The big ones
smoke up nicely, but is fairly oily, kinda like Kokanee (land locked Sockeye).
Not much fruit wood around here, certainly not for cutting up. Got the odd apple tree, but those are mostly crab
apples.

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Best Wishes
Daryl

Was still juicy last night, not like the professionals though. Still have some left for sandwiches and brisket and eggs for supper.

Next time will be way less time though. Pretty tough to uncook meat.

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BC has a lot of orchards. The orchards here will cull their old trees and plant new ones on a regular basis. If you keep your eyes open you may find somebody with some limbs they are happy to part with. Watch for new trees and be quick before they light up the brush pile lol

Just the wife and I eating it. We give some away. The rest goes thru the meat slicer after a night in the fridge and vac packed. A friend of ours make some awesome meat pies with their leftover brisket.