cab brisket


 
G

Glenn Fleming

TVWBB Fan
well spent 10 hours in the cold yesterday and still have a few questions,
i started with almost full ring of WGC briquettes with oak on top and a full waterpan, bout 25 degrees out. put 30 lit on top, my grate temp and the dome temp were 30 too 40 degrees off all day had vents brely open and stayed 220 too 230 on dome all day i also left brisket fat side up the whole time. i slso really applied the rub this time and let it rest for over a day.. soo here is how it came out.. pretty good but could not tell any diff with the CAB cut, also not a good smoke ring, was that because i maybe rubbed in the rub too much and blocked the pores?? also the briskett got too 140 degrees in 2 hours, then 7 more hours to get too 190 when i wrapped, just dont know what i could have done diff other than start with less lit.. oh well a fun day and really like WGC, could have gone for 11 hours..

thanx folks Glenn in SC
 
Finally get to beat Kevin to this statement.Meat does not have pores as for the smoke ring how much wood did you use? I'm usually more concerned with taste than the smoke ring
 
And about the meat pores i can only second what a few members already said about this and a meat(muscle) dont have pores.

Did you put on the meat cold or room temp?

What do you mean with CAB cut? A prime cut?
 
yep it was a prime cut, and i took it streaight from my frig which is set low because of my beer collection, god bless Sierra nevada!!!! i used plenty of smoke, no biggy on the ring because it was tasty, the rub i used was a spicey one even using half sharp paprika. jury stiil out for me on fat side up, i kinda agree with Jim Minion on fatside down, but oh well thanx again for all the help here!!!

glenn in SC
 
Did you put the meat on as soon as you assembled the cooker? I think fat down is the best way for me as well.
 
yep put it on right away.. the last 2 briskets i have done have got too the 140 mark very quickly. think that was the lack of ring, used plenty of chunks and burried some also.. really liked the WGC briquettes, gotta place another order.. next time i am gonna at least start fatside down.. thanx for the help..

Glenn in SC
 
hmm interesting setup.. i did use all WGC briquettes and mostly oak.. i think i did use too many too start so that is an idea.. thanx much for all the help, the one reason i like the briquettes is the consistancy of them and really like the wgc ones.. and stubbs are good.. thanx Glenn in SC
 
The Smoke Ring is cause by a chemical reaction between the smoke and the moisture in the meat that forms an acid which seeps into the meat. The ring's formation typically stops around 140º.

But Smoke Flavor continues to build as long as the meat is exposed to smoke.

If you want a 'perfect' smoke ring every time, sprinkle on a little Morton's Tender Quick.
 
seen lotta folks talk about QT.. Think i read too apply it and let it sit for a few minutes then rinse off and prepare the brisket like u would, is that correct?? does the QT and any adverse taste too the meat?? thanx

Glenn in SC
 
Many post about letting TQ sit from a few minutes to an hour then rinsing off and preparing as usual.

TQ should not add any adverse tastes as it's main usage is for curing meats and sausages.
 
It's mostly salt with some sugar and small amounts of sodium nitrite and nitrate.

Shouldn't really be necessary. Rubbing in advance, especially if heave, can thwart the chemical reaction to create the smokering. Try rubbing just before you put the meat on the cooker, have the meat cold, and Minion the start, loading the meat when you add the lit and assemble the cooker.
 
thanx guys.. yea i think i really put too much rub on and did smother it.. there are sooo many opinions on when and how long too leave the rub on, i read Stubbs book and he said straight too the pit, then u have guys that leave it on for 2 days, so who knows anymore i think a happy medium will work.. thanx again may try a Waygu next.. BTW Boomer Sooner and go JETS Glenn
 
Yeah, many do many things. Doesn't mean it actually works, doesn't mean that if the result is what they're looking for that what they did caused it, and doesn't mean they know what they're doing.

Rub will not 'penetrate' meat. Depending on the ingredients used, it is possible that a modicum of some of the flavor volatiles might be drawn into the meat - given plenty of time - when exuded moisture (caused by the salt) reabsorbs into the meat. This works better with pastes, but is hardly worth bothering with in most cases. There are better ways to add flavor to the slices as you slice.

Try applying just before you put on the meat.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by glenn fleming:
then 7 more hours to get too 190 when i wrapped, just dont know what i could have done diff other than start with less lit.. </div></BLOCKQUOTE>

I've always been under the impression that moisture/drip loss starts at an internal temp of 180 degrees, so wrapping should take place at 175 to 180 deg. in order to help retain moisture, especially if you don't use an injection marinade.
 
Moisture loss starts at significantly lower temps than that (when the meat warms and starts dripping it's losing moisture). At typical low/slow or moderate cooktemps it increases significantly in the 160s. For moisture retention purposes foiling should occur just before, at, or just after this point.
 
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