WDX-1030 / U812 South Texas
- Jul 14, 2018
I aim for 200. But try not to let creep up above 225. The fluctuation in temperature is what toughens the meat. I did a quick job on a brisket last time, had good flavor but one half, I cut it in two, was tough. What I did was a short smoke, then wrap no bark. Tasted good, but some tough, the fire got a run away.Red , Being Honest , never tried 200* , I usually smoke @ 225* , This smoker ( Electric ) isn't digital & a PIA to keep a Temp as meat smokes , I have to stay on top of it . A few times it crept to 250* . My next venture is trying to make Summer Sausage from some of the Garlic & Cheese Venison I had made . I'm going to try & make the sausage myself this year , I have the Grinder & Attachment , just hard to get the casings w/out traveling into the city . I might check & see if I can get them shipped to the house via internet . When I have the Deer processed ( Yup I'm Lazy ) making the Sausage is $$ from him . Stay Healthy & Safe ! 73 & God Bless , Leo
I usually take the time to get good heavy bed of coals from selected wood. May take hours to do that. Prep the meat, however it happens, brine, salt rub, however. Put in refrigerator or cooler with ice. Before putting on smoker, get the brisket out to warm to ambient temperature. Then in the smoker. Just swat the flies off, don't worry, no evidence of fly poo will be apparent by the time you are done.
Smoke tha puppy for 6 or so hours. Getting barked up. Once that yummy seasoned crust is there, hiding the fly poo flavor, wrap it up baby. Aluminum foil, double wrap. Move to cooler section of pit, not anything below 150. Let that go for another 7 to 8 hours. I have done 24 to 27 hours with multiple briskets at one time. Anything less than 12 to me is not good. Some say 8 total, but every one done 8 just seems tougher.