Show Posts
61
Technology & Information / Re: Steam Deck
« on: July 26, 2022, 04:01:33 PM »smoking a brisket though, that should come first. too bad 69% of people do it wrong.
There are different right ways to do it, and lots of wrong ways but the key is to make sure you keep the seasoning simple, get good smoke penetration and take care not to over or under cook it. I usually do a modified Texas style cook and wrap in butcher paper, but instead of putting back on the smoker once wrapped, it goes in the oven for better temperature control.
I also remove the flat end and use it to make pastrami and/or Montreal smoked meat.
Assume a proper trim to start with, then a light coat of Lawry's seasoned salt. 2:1 ratio of 16-mesh black pepper and kosher salt applied pretty heavy. Obviously, cured post oak wood for the smoke and ideally a decent offset smoker. Wagyu beef tallow is the new central TX cheat, so throw a good amount of that in a tin and smoke it along with the brisket. Clean fire ~225F for the first several hours to get ideal smoke penetration, can also throw some of the trimmed fat onto the fire at this point. Bump it to 250F-275F to blast past the stall. Pour the rendered tallow on the brisket and butcher paper and then wrap. At that point, doesn't matter if you finish on the smoker or in the oven. Once the meat is over 200F and you have that brisket jiggle, open up the paper and let it come down to 170F or so. Then re-wrap either in the old paper or new paper with more tallow. Then let it rest in the oven ~160F for at least 12 hours and you will have created the pinnacle of TX brisket.
