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#6768658 - 05/19/17 10:55 AM 1st brisket
M Wilson Offline
Woodsman

Registered: 07/17/14
Posts: 132
Loc: Flower Mound
tomorrow i am going to smoke my first brisket. one thing i havent decided on is to mop or not to mop?
does anyone have a preference or tips either way?
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#6768666 - 05/19/17 11:03 AM Re: 1st brisket [Re: M Wilson]
SnakeWrangler Offline
THF Celebrity

Registered: 01/22/11
Posts: 34875
Loc: Over yonder.....
I don't mop.....marinate, dry rub, smoke, wrap.....pull off when tender...... chef
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#6768667 - 05/19/17 11:03 AM Re: 1st brisket [Re: M Wilson]
Herbie Hancock Offline
Pro Tracker

Registered: 08/23/16
Posts: 1916
Loc: Cypress, Texas
No mop, plenty of natural mop (fat) to go around. Keep the lid closed as much as possible, you're only hurting your self in the end by opening and closing it.

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#6768672 - 05/19/17 11:09 AM Re: 1st brisket [Re: M Wilson]
Cast Online   happy
THF Celebrity

Registered: 12/14/08
Posts: 17823
Loc: North Texas - God's Country
What kinda smoker? Low and slow is the key.
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I have a short attention spa

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#6768674 - 05/19/17 11:11 AM Re: 1st brisket [Re: M Wilson]
HoldPoint Online   content


Registered: 07/06/09
Posts: 2405
Loc: Plano, TX
I prefer a nice grape jelly and cayenne mop for mine along with a hint of cedar

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#6768679 - 05/19/17 11:16 AM Re: 1st brisket [Re: M Wilson]
MacDaddy21 Offline
Veteran Tracker

Registered: 08/19/11
Posts: 2282
Loc: CO
No mop. Salt and pepper only. Smoke it till its done, low and slow.

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#6768709 - 05/19/17 11:46 AM Re: 1st brisket [Re: M Wilson]
HoldPoint Online   content


Registered: 07/06/09
Posts: 2405
Loc: Plano, TX
I'm just kidding don't use cedar....

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#6768733 - 05/19/17 12:10 PM Re: 1st brisket [Re: M Wilson]
M Wilson Offline
Woodsman

Registered: 07/17/14
Posts: 132
Loc: Flower Mound
im using a cheapo offset. but i have done some modifications like a Nomex liner around the barrel to prevent leaks and a welders blanket riveted to the top of the barrel to help with insulation. believe it or not the $30 i spent have made a massive difference. ive done a couple butts and some ribs but i want to try a longer smoke like the brisket.
id invite you guys over for dinner tomorrow but i only have a 10 lbs brisket, it will only serve 1
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#6768739 - 05/19/17 12:23 PM Re: 1st brisket [Re: SnakeWrangler]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 46032
Loc: Katy-Fulshear
Originally Posted By: SnakeWrangler
I don't mop.....marinate, dry rub, smoke, wrap.....pull off when tender...... chef
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#6768753 - 05/19/17 12:48 PM Re: 1st brisket [Re: M Wilson]
BDB Online   content
Tracker

Registered: 01/30/14
Posts: 773
Loc: Mesquite
Originally Posted By: M Wilson
tomorrow i am going to smoke my first brisket. one thing i havent decided on is to mop or not to mop?
does anyone have a preference or tips either way?


In general no mop. But the cut of meat you have...the type of wood you have will guide you a few general directions. I'm a basic salt/pepper guy also. I like prime cuts of meat and will spend more money to get it than the average dood will. I let the meat, wood and the salt & pepper do their magic...low and slow like mentioned already. Lousy meat and green wood will make you have to do some things you normally wouldn't do otherwise.

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#6768757 - 05/19/17 12:58 PM Re: 1st brisket [Re: M Wilson]
Josh Koch Offline
Light Foot

Registered: 09/30/16
Posts: 44
No Mop Smoke for 3 hrs then wrap to finish it.
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Monteith Hunting
Salado TX
www.monteithranch.com
Monteithhunting@yahoo.com

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#6768865 - 05/19/17 02:49 PM Re: 1st brisket [Re: M Wilson]
ChadTRG42 Online   happy
THF Celebrity

Registered: 09/16/09
Posts: 12677
Loc: Lewisville, TX
I smoke mine for about 3-4 hours at about 225-250, with a rub. Then wrap it with whatever rub or seasonings you want to finish it off. I have pulled it off at 190 degrees several times, and it's good. It ran long once, and pulled it off at a little over 200 degrees, and it was even better. I now let it go to 200 degrees. I use hickory, or any fruit wood. Oak is ok, but not my favorite as it's a little more bitter wood. And no mesquite wood for smoking.

A secret method I was told, was to cook it the day before you plan to eat it. Smoke it like normal, then refrigerate it over night. This lets the juicy fat solidify again. Then, heat it up over slow heat for 2-3 hours, and the fat and juiciness is even better. I did this once, and it was awesome! It just rarely ever makes it to the next day!
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#6768925 - 05/19/17 03:42 PM Re: 1st brisket [Re: ChadTRG42]
BigPig Online   content
THF Celebrity

Registered: 08/27/09
Posts: 12032
Loc: Forney, Tx
Originally Posted By: ChadTRG42
I smoke mine for about 3-4 hours at about 225-250, with a rub. Then wrap it with whatever rub or seasonings you want to finish it off. I have pulled it off at 190 degrees several times, and it's good. It ran long once, and pulled it off at a little over 200 degrees, and it was even better. I now let it go to 200 degrees. I use hickory, or any fruit wood. Oak is ok, but not my favorite as it's a little more bitter wood. And no mesquite wood for smoking.

A secret method I was told, was to cook it the day before you plan to eat it. Smoke it like normal, then refrigerate it over night. This lets the juicy fat solidify again. Then, heat it up over slow heat for 2-3 hours, and the fat and juiciness is even better. I did this once, and it was awesome! It just rarely ever makes it to the next day!


Why no Mesquite wood? That all I ever use because I cut it at the lease for free. Sometimes I cut the scrub oak, but I prefer Mesquite.
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Originally Posted By: bill oxner
Ever spit it out rather than swallow it?

Originally Posted By: pegasaurus
Enjoy it while you can. One day you might be complaining about NOT getting random pop-ups in the morning. grin

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#6768957 - 05/19/17 04:12 PM Re: 1st brisket [Re: M Wilson]
Cast Online   happy
THF Celebrity

Registered: 12/14/08
Posts: 17823
Loc: North Texas - God's Country
Mesquite only at the end of a mild smoke. Too much mesquite will turn bitter on you.
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Cast



I have a short attention spa

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#6768963 - 05/19/17 04:16 PM Re: 1st brisket [Re: M Wilson]
decook Online   content
Pro Tracker

Registered: 08/26/09
Posts: 1634
Loc: Montgomery, TX USA
Beer.
Beer.

Don't forget to marinade yourself with beer.
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