If you smoke in a pan from the get go. How does the bottom of brisket develop a bark?
Bark, shmark. I want meat and I want it to taste right. To each his own. You want bark, cook it for bark. No worries by me.
If you smoke in a pan from the get go. How does the bottom of brisket develop a bark?
To each his own. Some won't eat a brisket without the red smoke rind.
I have heard of people cooking a brisket in the oven, but that ain't a BBQ brisket.
That bark, is what adds to the flavor profile of the brisket. It's a carmelization of the rub from the heat and the smoke. I smoke briskets for eating and flavor.
Smoke a pork butt. You literally cannot screw that up. Pull it, dump some bbq sauce- and grind it down! It’ll take time so you’ll get a feel for how your new smoker performs.Pulled the trigger and got the Austin XL 1000 along with a few pounds of their "competition blend" of pellets. Seems to be the most versatile bag of pellets per their cooking recipes. I'm sure its whatever scraps they had left over mixed into the bag. I doubt I'd be able to taste the difference between apple, hickory, oak, or whatever is smoking the meat anyway.
Its far too cold in the next couple weeks to do any worthwhile smoking and I'm not going to shell out another $100 for an insulated winter blanket. I think I'll do the burn off once it gets over 40 degrees again, then probably start off with simple stuff like chicken, burgers, pork chops. Wish me luck!
Russ Martin (of the Russ Martin radio show in Dallas) mentioned BBQ sauce is like post-editing in movies. Doesn't matter how good or bad the meat is, when its doused in BBQ sauce nobody can tell the difference anyway. While I see his point, BBQ sauce slathered meat is alright sometimes. But, I'd like to be able to smoke something and still have it hold up on its own without a lot (or any) of sauce. Only time will tell.Smoke a pork butt. You literally cannot screw that up. Pull it, dump some bbq sauce- and grind it down! It’ll take time so you’ll get a feel for how your new smoker performs.
Pulled pork hasta have the sauce...Russ Martin (of the Russ Martin radio show in Dallas) mentioned BBQ sauce is like post-editing in movies. Doesn't matter how good or bad the meat is, when its doused in BBQ sauce nobody can tell the difference anyway. While I see his point, BBQ sauce slathered meat is alright sometimes. But, I'd like to be able to smoke something and still have it hold up on its own without a lot (or any) of sauce. Only time will tell.
Moist or dry? Good question. Honestly I don't know how they cook their briskets.Last time I went to Rudys, they asked if I want moist or dry brisket. Do they cook it different, or prepare the meat differently (trimming all fat) or what?
I'm not against sauce, I just thought it was a funny observation that seems to make sense. You could make a crummy BBQ meat and have it be edible with decent sauce.
Last time I went to Rudys, they asked if I want moist or dry brisket. Do they cook it different, or prepare the meat differently (trimming all fat) or what?
I smoked two pork tenderloins in my Masterbuilt electric yesterday after searing them in a CI skillet. Dry brined them before searing and applied a sweet rub for smoking with apple wood chips. Tossed in a couple of packs of fresh Italian sausage with a salt pork rub for variety. Put a furniture blanket around my smoker and it held temp effortlessly. I would not buy the blanket for $100. Just buy a $10 furniture blanket and some butterfly clamps.Pulled the trigger and got the Austin XL 1000 along with a few pounds of their "competition blend" of pellets. Seems to be the most versatile bag of pellets per their cooking recipes. I'm sure its whatever scraps they had left over mixed into the bag. I doubt I'd be able to taste the difference between apple, hickory, oak, or whatever is smoking the meat anyway.
Its far too cold in the next couple weeks to do any worthwhile smoking and I'm not going to shell out another $100 for an insulated winter blanket. I think I'll do the burn off once it gets over 40 degrees again, then probably start off with simple stuff like chicken, burgers, pork chops. Wish me luck!
Last time I went to Rudys, they asked if I want moist or dry brisket. Do they cook it different, or prepare the meat differently (trimming all fat) or what?
I'm not against sauce, I just thought it was a funny observation that seems to make sense. You could make a crummy BBQ meat and have it be edible with decent sauce.
Point vs flat maybe?
Last time I went to Rudys, they asked if I want moist or dry brisket. Do they cook it different, or prepare the meat differently (trimming all fat) or what?
That’s dead on accurate though...L̶e̶a̶n̶/̶D̶r̶y̶ ̶r̶e̶f̶e̶r̶s̶ ̶t̶o̶ ̶t̶h̶e̶ ̶b̶r̶i̶s̶k̶e̶t̶ ̶f̶l̶a̶t̶ ̶w̶h̶i̶l̶e̶ ̶M̶o̶i̶s̶t̶/̶D̶e̶c̶k̶l̶e̶ ̶i̶s̶ ̶t̶h̶e̶ ̶f̶a̶t̶t̶y̶ ̶p̶o̶i̶n̶t̶.
You ain’t from around here, are you?