Giving a go with some jerky today. Stay tuned.
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Purchased a pit boss 700fb a month ago from bj’s on a suggestion from my wife. I hesitated but pulled the trigger always been a charcoal kind of guy. But ever since I bought it I wanted to smoke a brisket. Got one from Costco flat brisket Texas style.
everybody loved it. Can’t wait to get a whole brisket. also it was my first time ever eating brisket. I was in heaven.
I’ve been hearing some great things about the RECTEC. Can’t wait to see those pics!Well I finally pulled the trigger on a pellet grill and got me a RECTEC 700. Can’t wait to try out some new foods!
Dark brown sugar, and plain white sugar creates your bark. It's the caramelizing of the sugars with the flavors of your rub that creates that great bark.First attempt at a brisket. Picked up a small 7lb flat from Costco and decided to finally brave a crack at a brisket on my weber kettle using a SnS.
Overall, I'm pretty happy with the result, very juicy and tender. Cook took about 8 hours: 6h @250-270 then wrapped in foil and beef broth for about 2 hours, then wrap in towels for 2 mor hours. Couldn't get my hands on pecan or oak chunks so ended up using hickory.
Some things to improve and I'm not really sure how to go about it: better bark, it looked OK but it seems that it's just the rub getting burnt (coarse pepper (too coarse actually), salt, garlic powder, celery seed in about 3:2:1:1 ratio) ; smoke and smoke ring... I think this may be two-fold, part the coarseness of the rub taking up the smoke and the temperature (I threw the brisket on when grill was reading 225. Thinking I should have gone 225 the entire time and not bump it up to 250-270F like I did to let it take up more of the smoke.
Just gonna have to do it again! Think I'll add some sugar to the rub next time and maybe do a spritz to get a better bark.
I would say you didn't smoke long enough either. You normally have a nice pink ring to the outer part of the meat where smoke has penetrated. I see no pink "smoke ring" in your meat. You either did not supply enough smoke, or you wrapped too soon.First attempt at a brisket. Picked up a small 7lb flat from Costco and decided to finally brave a crack at a brisket on my weber kettle using a SnS.
Overall, I'm pretty happy with the result, very juicy and tender. Cook took about 8 hours: 6h @250-270 then wrapped in foil and beef broth for about 2 hours, then wrap in towels for 2 mor hours. Couldn't get my hands on pecan or oak chunks so ended up using hickory.
Some things to improve and I'm not really sure how to go about it: better bark, it looked OK but it seems that it's just the rub getting burnt (coarse pepper (too coarse actually), salt, garlic powder, celery seed in about 3:2:1:1 ratio) ; smoke and smoke ring... I think this may be two-fold, part the coarseness of the rub taking up the smoke and the temperature (I threw the brisket on when grill was reading 225. Thinking I should have gone 225 the entire time and not bump it up to 250-270F like I did to let it take up more of the smoke.
Just gonna have to do it again! Think I'll add some sugar to the rub next time and maybe do a spritz to get a better bark.
I would say you didn't smoke long enough either. You normally have a nice pink ring to the outer part of the meat where smoke has penetrated. I see no pink "smoke ring" in your meat. You either did not supply enough smoke, or you wrapped too soon.
Fresh cuts of meat will only accept smoke for the first 3 hours of smoking. This is when you get that nice pink ring to the outer parts of your meat. Nothing other then slopping/spritizing should be done to the meat in those first 3 hours.
A good all around rub thats pretty basic:
1C dark brown sugar
1/2C white sugar
1/2C paprika
1tbsp garlic powder
1tbsp onion powder
1tbsp kosher salt(kosher is better for smoking because of the course grind)
1tsp cumin
1tsp celery salt
1tsp cayenne pepper(adjust to taste and spiciness)
What type of smoker are you using? Pellet grill, vertical smoker, stick burner?
What a person can do is get one of the smoker tubes and burn that along with the charcoal. It works for me.Just the ol Weber kettle with a slow n sear, not dedicated smoker. Not being a wood burner probably also accounts for the lack of the smoke ring.
I'll try the rub above, looks to hit all the flavor points.
What a person can do is get one of the smoker tubes and burn that along with the charcoal. It works for me.
I just cold smoked a block of gouda, pepper jack, and kielbasa yesterday.