I’ve found the secret to perfect meat on the smoker, with a 100% success rate over the last 10 years. I’ve got a half Korean/half nigger friend that smokes professionally. I got asked to smoke a prime rib for Christmas, and thought it’d be like a brisket. It was done about 10hrs early. In a panic, I called my friend and asked what I could do. He suggested wrapping it very very tightly in tinfoil to keep the juices in, then wrap in towels and blankets, then put it in a cooler. I left the meat probe in, and it dropped 1 degree in 11hrs. It was hands down the BEST prime rib anyone in my family had tried. So I was having a dinner party with brisket, pulled it at 195 and let it set about 4hrs in the cooler. It was a little firm when I put it in the cooler, but jello when I pulled it out. On the cusp of pulled, but not quite. Perfect. The only mistake I had with this was putting two briskets in the same cooler. They continued to cook each other. Over thanksgiving, I had two 15lb turkeys, did the same thing and it was the best most tender Turkey. Not dried out at all. Give it a try, faggot. I’ve had nothing but success with the cooler method. It also pulls the heat back to the center of the meat, it allows you to prepare everything else, and the meat is done when the party is ready.
Buy 10lb brisket. Cut off outside fat where possible. Rub with spicy rub seasonings. Put on smoker at 190F for 2hrs with bowl of apple juice. Inject brisket with reduced apple juice and turn meat. Raise temp to 220F for 6hrs. Inject with reduced apple juice every time you open grill. Raise temp to 240F for 2hrs. Inject with reduced apple juice. Once meat internal temp is >190F, pull off and let sit for 2hrs. Slice across the grain in 1/4" thick slices. Eat
Buy 10lb brisket.
Cut off outside fat where possible.
Rub with spicy rub seasonings.
Put on smoker at 190F for 2hrs with bowl of apple juice.
Inject brisket with reduced apple juice and turn meat.
Raise temp to 220F for 6hrs. Inject with reduced apple juice every time you open grill.
Raise temp to 240F for 2hrs. Inject with reduced apple juice.
Once meat internal temp is >190F, pull off and let sit for 2hrs.
Slice across the grain in 1/4" thick slices.
Eat
I’ve found the secret to perfect meat on the smoker, with a 100% success rate over the last 10 years. I’ve got a half Korean/half nigger friend that smokes professionally. I got asked to smoke a prime rib for Christmas, and thought it’d be like a brisket. It was done about 10hrs early. In a panic, I called my friend and asked what I could do. He suggested wrapping it very very tightly in tinfoil to keep the juices in, then wrap in towels and blankets, then put it in a cooler. I left the meat probe in, and it dropped 1 degree in 11hrs. It was hands down the BEST prime rib anyone in my family had tried. So I was having a dinner party with brisket, pulled it at 195 and let it set about 4hrs in the cooler. It was a little firm when I put it in the cooler, but jello when I pulled it out. On the cusp of pulled, but not quite. Perfect. The only mistake I had with this was putting two briskets in the same cooler. They continued to cook each other. Over thanksgiving, I had two 15lb turkeys, did the same thing and it was the best most tender Turkey. Not dried out at all. Give it a try, faggot. I’ve had nothing but success with the cooler method. It also pulls the heat back to the center of the meat, it allows you to prepare everything else, and the meat is done when the party is ready.
I did that too, what a coincidence.
I did that too, what a coincidence.
That looks fantastic. I use apple cider instead of juice, and marinade in a bit of vinegar with the cider and Worcester.
That looks fantastic. I use apple cider instead of juice, and marinade in a bit of vinegar with the cider and Worcester.
I've done a 50/50 cider/vinegar marinade before, the acid really helps tenderize the meat. Damnit, now I'm hungry for brisket and schnitzel.
I've done a 50/50 cider/vinegar marinade before, the acid really helps tenderize the meat.
Damnit, now I'm hungry for brisket *and* schnitzel.
I didn't mention it but I sprayed any dry spots with apple cider vinegar whenever I opened it. The vinegar apparently vaporizes because there is no hint of vinegar flavor in the meat.
I didn't mention it but I sprayed any dry spots with apple cider vinegar whenever I opened it. The vinegar apparently vaporizes because there is no hint of vinegar flavor in the meat.
So... What am I bringing for a side?
So... What am I bringing for a side?
Looks delicious.
Looks delicious.
Here in Texas, the butcher paper wrap and then cooler hold makes it even more tender. It takes FOREVER but damn is it worth it..
Look great though! Tender enough?
ETA: I was late to the game and another already mentioned it.
Here in Texas, the butcher paper wrap and then cooler hold makes it even more tender. It takes FOREVER but damn is it worth it..
Look great though! Tender enough?
ETA: I was late to the game and another already mentioned it.
This was my first brisket on this smoker. It is very tender. If I have time, I'll wrap the next one with a probe installed and put it in a cooler overnight with a low temperature alarm around 140F.
This was my first brisket on this smoker. It is very tender. If I have time, I'll wrap the next one with a probe installed and put it in a cooler overnight with a low temperature alarm around 140F.
Nice - post about that one too. I need to make some brisket but my smoker got messed up in rain..
Nice - post about that one too. I need to make some brisket but my smoker got messed up in rain..
That looks delicious! I'm not that familiar with cooking terms, can you tell me what injecting means in this context? Inject like with a syringe?
That looks delicious!
I'm not that familiar with cooking terms, can you tell me what injecting means in this context? Inject like with a syringe?
Yeah, they make meat syringes that look like they’re for embalming fluid. I like to use the normal sodium beef broth and inject it all over once the fat cap is trimmed. Then I let it warm to about room temperature. The salt breaks down the meat and tenderizes it. I use mustard as a binder for the dry rub. The mustard flavor disappears on the smoker, but the vinegar tenderizes it as well.
Yeah, they make meat syringes that look like they’re for embalming fluid. I like to use the normal sodium beef broth and inject it all over once the fat cap is trimmed. Then I let it warm to about room temperature. The salt breaks down the meat and tenderizes it. I use mustard as a binder for the dry rub. The mustard flavor disappears on the smoker, but the vinegar tenderizes it as well.
(post is archived)