Recipe Brisket
- Thread starter Glock 21
- Start date
Check on the beer and thermometers! I'll be cooking on my Akorn it's kinda like the big green egg only black and less expensive lol
Nice. I have a green egg and a kamado joe. I cooked a couple briskets on the kamado last weekend and they were great. There are tons of recipes on the Internet and everybody does something a little different. I keep it pretty simple. Just make sure you build a good fire to start and keep an eye on your temperatures. It's not as hard as people make it out to be.
Planning to step up to a green egg or kamado joe once this one dies. I got it to see how I would like it and I must say I've become addicted to it
I've tried to convince myself to buy the smaller Green egg to do ribs, but 90% of the time, I am doing ribeyes hot and fast. I keep telling myself that if I invest in a nice smoker, I'll make the time to use it .... but then I think about how lazy I am and fear I'll just be wasting money on something I'll rarely use.
Me & my indecisions
I've tried to convince myself to buy the smaller Green egg to do ribs, but 90% of the time, I am doing ribeyes hot and fast. I keep telling myself that if I invest in a nice smoker, I'll make the time to use it .... but then I think about how lazy I am and fear I'll just be wasting money on something I'll rarely use.
Me & my indecisions
Pull the trigger on it man you will not regret it! First time you cook in it you will be hooked plus once your temp is locked it you can kick bag and drink away
First thing you need to do is make a good dry rub...Next Apple juice and a marinade injector. Trim excess fat of the Brisket. Inject with the apple juice, apply the dry rub, I use a combination of herbs, but their are plenty on the web..Set your smoker to 275 degrees, insert a thermometer to monitor temp inside the Brisket. Take and soak Hickory, Cherry, Apple, Oak, or Pecan wood 24 hrs in apple juice before smoking...Also only use lump Charcoal..Have a spritz bottle of apple juice close to the smoker. If you have a 5 to 10 lb brisket it will take about 8 to 12 hrs to smoke. I would spritz with apple juice every hr. Make sure temp on the fire remains at 250-275 degrees with plenty of good wood soaked for the smoke..If Temp gets to 250 on the inside probe, Pull Brisket and wrap in tin foil and put back on the fire...The time the Brisket cooks in the foil and the juices turning into steam, will tenderize the meat..Don't forget to spritz every hr..Happy cooking!
Not really, I do make sure to trim the fat, and inject, You can also make Corned Beef out of the brisket, which takes a week of marinating..But leave that for another day.
I'll try to remember to take some pictures of my cook along the way.
@AirOpsMgr ill post some pictures of the ribeye that's going on here shorty
@AirOpsMgr ill post some pictures of the ribeye that's going on here shorty
250 degrees, 1 hour and 15 minutes per pound .
Hickory and misquite wood
Use some yellow mustard to hold your spices on
Smoke it fat side up
let the meat come to room temp for 6 hours or so before smoking
wrap it in tinfoil for about 1 hour after cooking is done, I like to use two layers of good thick tinfoil.
