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Things We're Cooking

Discussion in 'Food, Cooking & Tailgating Forum' started by SlinkyRedfoot, Feb 1, 2016.

  1. Across The Field

    Across The Field THEE Authoritay

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    Doing my first brisket smoke this weekend. About to go pick up an 8-lber from a butcher close to downtown.

    Anyone ever do a brine on a brisket? Thinking I'll do that this afternoon through the night before putting it on tomorrow morning.
     



  2. Edisto_Tiger

    Edisto_Tiger Member Sporting a Natty

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    I've only done brisket twice and I didn't brine either one.

    Maybe @4down20 or @bamabear82 have tried brining a brisket?
     
  3. bamabear82

    bamabear82 I ♥ t-baggin

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    I always brine chicken beforehand but have never done so on any other meat. Chicken is MUCH easier and more likely to dry out than your typical meats that have fat that will break down during the smoking process helping to keep it moist. Having said that, I can't imagine that it'll hurt anything.
     
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  4. 4down20

    4down20 Quit checking me out.

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    Nope, I'm a pork guy. Need one of them Texas boys.
     
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  5. 4down20

    4down20 Quit checking me out.

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    Never done it that way, always used the offset and wood only.

    I've considered trying charcoal in my offset because it'll last longer, it's cheaper and I won't have to mess with the fire every 5 minutes, but I'm scared of the smoke because the white smoke is supposed to be bitter, and you can really smell the sweetness in the smoke when it's a nice thin blue. I always chicken out and go wood only though.

    Do you get blue smoke?
     
  6. Edisto_Tiger

    Edisto_Tiger Member Sporting a Natty

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    a little blue, not much. I just got an offset this past spring. I haven't done ribs since I got it though. I'll have to find some real wood for it and see what happens. Do you soak the wood?
     
  7. Across The Field

    Across The Field THEE Authoritay

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    I'm planning on using mesquite and hickory chips. Do you guys soak your chips overnight and with what?
     
  8. Edisto_Tiger

    Edisto_Tiger Member Sporting a Natty

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    I soak mine in water and/or beer. Don't ask me why I use beer sometimes, I just do.
     
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  9. Across The Field

    Across The Field THEE Authoritay

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    I could see that being good, especially if it's paired right. Like an amber or brown ale for beef. Not a bad idea.
     
  10. Across The Field

    Across The Field THEE Authoritay

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    Brisket is in. 215-225 for about 10.5 hours. Didn't brine, just did a simple rub. Used mustard and honey mix as the binder, should yield a nice, thick bark. Hickory and mesquite chip mix.
     
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