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

Registered: 07/17/14
Posts: 125
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: 27042
Loc: Fairfield, TX
I don't mop.....marinate, dry rub, smoke, wrap.....pull off when tender...... chef
_________________________
Originally Posted By: bill oxner
Now that food has replaced sex in my life, I can't even get into my own pants.

"Death is permanent...everything else is temporary!"

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"

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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: 1084
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 Offline
THF Celebrity

Registered: 12/14/08
Posts: 16140
Loc: North Texas - God's Country
What kinda smoker? Low and slow is the key.
_________________________
Cast



I have a short attention spa

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


Registered: 07/06/09
Posts: 2010
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: 2070
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 Offline


Registered: 07/06/09
Posts: 2010
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: 125
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 Offline
THF Celebrity

Registered: 11/03/09
Posts: 38642
Loc: Katy-Fulshear
Originally Posted By: SnakeWrangler
I don't mop.....marinate, dry rub, smoke, wrap.....pull off when tender...... chef
_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









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#6768753 - 05/19/17 12:48 PM Re: 1st brisket [Re: M Wilson]
BDB Offline
Tracker

Registered: 01/30/14
Posts: 545
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: 42
No Mop Smoke for 3 hrs then wrap to finish it.
_________________________
Josh Koch
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 Offline
THF Celebrity

Registered: 09/16/09
Posts: 10791
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!
_________________________

www.DallasReloads.com
Type 01 and Type 06 FFL

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#6768925 - 05/19/17 03:42 PM Re: 1st brisket [Re: ChadTRG42]
BigPig Offline
THF Celebrity

Registered: 08/27/09
Posts: 10755
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.
_________________________
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 Offline
THF Celebrity

Registered: 12/14/08
Posts: 16140
Loc: North Texas - God's Country
Mesquite only at the end of a mild smoke. Too much mesquite will turn bitter on you.
_________________________
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 Offline
Pro Tracker

Registered: 08/26/09
Posts: 1563
Loc: Montgomery, TX USA
Beer.
Beer.

Don't forget to marinade yourself with beer.
_________________________
Press for an AMERICAN.

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