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Guest
Guest
Hello all,
The brisket is soaking in a wet rub as I type. I plan on using the "oven finish" tomorrow. My question is, Do I send the brisket to the oven after x amount of hours, or do I wait until it hits a certain temp? I plan on smoking it for around 8 hours with pecan wood. Also, I noticed when I trimmed the brisket (13 lb.), the flat had a few areas that were shiny, almost see through. I suspect some form of muscle connector. I started to remove them but I quickly learned that if I pull them up with a knife, it would bring red meat with it. What is this, and is it normal? Will 2 chimneys full of Kingsford be enough for the entire time? Thanks for your help.
Darrell
The brisket is soaking in a wet rub as I type. I plan on using the "oven finish" tomorrow. My question is, Do I send the brisket to the oven after x amount of hours, or do I wait until it hits a certain temp? I plan on smoking it for around 8 hours with pecan wood. Also, I noticed when I trimmed the brisket (13 lb.), the flat had a few areas that were shiny, almost see through. I suspect some form of muscle connector. I started to remove them but I quickly learned that if I pull them up with a knife, it would bring red meat with it. What is this, and is it normal? Will 2 chimneys full of Kingsford be enough for the entire time? Thanks for your help.
Darrell