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Originally Posted by Divemaster
I've been doing quite a bit of reading online this week about smoking brisket. Some very knowledgeable people, as you state, only have smoke early on. Others, just as experienced, smoke throughout. Maybe I just like seeing that thin blue smoke coming out, dunno. But, this is an experiment and there will be a lot of variables to tinker with going forward.
As to the dryness of your brisket, multiple people agree that the primary cause is not cooking it long enough. Also, a long rest seems to be very important as well. Hopefully I can apply what I've read and come close to the perfect brisket on my first attempt. I really should start keeping detailed notes.
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Yes, journal the experiment, wood type, fire type, heat used, size of brisket. Low ad slow is the Texas way, nice crust, thin line right under the crust, melt in your mouth. Looking forward to the results.