I have full cords, half cords, or pieces of hickory for sale. Kingwood tx area Sent from my Alcatel_5044R using Tapatalk
Welcome to the FHC, codilaurence494! Please keep in mind that this is a community where we share ideas, tips, and just comraderie......please don't make your only posts "sales pitches". There's absolutely nothing wrong with selling your stuff here, all we ask is that you become an active member here......
Welcome codilaurence494 this is a great place to hang out and absorb alot of knowledge. There is a lot of great people here with what seems to be an endless supply of knowledge! Nice to meet you.
Thanks for the welcome !!! Lots of great messages here!! Glad you will have me !!! Sent from my Alcatel_5044R using Tapatalk
So, I'm going to smoke a brisket tomorrow !!! Learned several ways to cook it !!! Mine is pretty darn delicious, but sure would like some expert opinions here !!! I want to smoke it in some hickory( because I don't have mesquite), but ,do I use the aluminum foil ?? Or leave it on the rack ?? And I believe it's fat side up right ?? And b.b.q. sauce on at the end? or the whole time ?? Thanks, Sent from my Alcatel_5044R using Tapatalk
Welcome to the forum, codilaurence494! Smoked brisket my favorite, hands down. Being from Texas, I've smoked 2 or 3 (dozen), so I'll give my 2 pesos worth. I like to wrap in foil for the first third of the cook, then unwrap for the remaining time, and start smoking then. I also trim some of the fat - not too much - before wrapping in foil. Trimming after the brisket is cooked is awful messy, and I use the fat to mix with elk meat for burgers. I found that BBQ sauce blackens and burns if applied early, so I usually use some just a few minutes before I take the brisket off the fire. If I'm doing burnt tips, I usually cook those in some BBQ sauce in a small pan. I try for 1.5 hours cook time per pound, seems to work well. YMMV. I miss using hickory, none here. However, my wife's cousin and his wife paid us a visit right after Christmas and brought me a face cord of seasoned mesquite! I'm a happy cooker!
Yeah, oak is good also. I guess the foil at the end makes sense to hold some juices in... Sent from my Alcatel_5044R using Tapatalk
I bet your happy with that mesquite wood !!! You got some really good tips and I appreciate the detail.. and I never tried half cook, then half smoke but I'm willing to give that a shot !!! And is there a marinade or any rubs I should try ?? Sent from my Alcatel_5044R using Tapatalk
I've used both, and I prefer a rub over marinade. But I still like cooking the brisket "naked" the best, especially if the meat is US Prime.
^^^this is what matters^^^ Do not cook in foil. You need to let the grease render out. Foil steams the meat and washes the flavor away. I prefer my meats dry rubbed and only a little sauce while eating. Sauce is just a condiment, you don't want the meat to cook/baste in sauce. Pecan wood for smoke
I believe marinades are better for very dense meats like turkey legs or chicken thighs. The taste of seared/charred beef will stand on its own.
Keep hearing about that pecan wood never had any of my own yet !!! Thanks Sent from my Alcatel_5044R using Tapatalk
Watch your thermometer. When the brisket gets to 155ish, it’ll stall there for seemingly ever. That’s when I use foil, to get it over the hump. Especially with large pieces. Check out this explanation: BBQ stall explained I too am a fan of the dry rub, no sauce.
