Duke
03-04-2009, 03:57 AM
Like with any new smoker, a few test runs must be made to get the true feel of it and iron out any quirks. How you prepare the meat is also as important.
I did a test run of brisket, a small 4-1/2 pound one without a fat cap as I like to have so it was a good test. Rubbed it with Texas Brisket BBQ Rub night before, smoked it for 13 hours in the new Cookshack. I was a bit worried it would dry out. At 180' I pulled it and gave a quick test slice, the juices were plentiful and the smell was fantastic. I wrapped it in foil and put it in the frig.
overnight. Next day I took it out, sliced it up in small pieces and put it in a slow
warmer at "warm" and added just a bit of BBQ sauce to give it moisture as I had
thrown out the fat chunks. It was good, got good reviews from the "test group" as I served it on buns with more sauce on the side. I'm not a pro chef or competitor, but I love my Q !
Duke
I did a test run of brisket, a small 4-1/2 pound one without a fat cap as I like to have so it was a good test. Rubbed it with Texas Brisket BBQ Rub night before, smoked it for 13 hours in the new Cookshack. I was a bit worried it would dry out. At 180' I pulled it and gave a quick test slice, the juices were plentiful and the smell was fantastic. I wrapped it in foil and put it in the frig.
overnight. Next day I took it out, sliced it up in small pieces and put it in a slow
warmer at "warm" and added just a bit of BBQ sauce to give it moisture as I had
thrown out the fat chunks. It was good, got good reviews from the "test group" as I served it on buns with more sauce on the side. I'm not a pro chef or competitor, but I love my Q !
Duke