Smoking Meats

[noturbizniss]

I put a brisket to cure on Sunday, probs smoke it this Sunday.  I'm calling it Montreal Style Smoked Meat, but you can call it whatever you want.

Recipe:
1 Brisket (Whole. Smoking half a brisket is like driving half a car.)
Prague Powder #1, in the proportion calculated on Amazing Ribs . com.
1.5% salt by weight.
Lots of black pepper.  (Needs to "look" like a lot).
Lots of ground coriander. (Same)
Whatever else you feel like and have handy. I think I poured in like a half bottle of garlic powder, some cayenne, probably a tablespoon of ground mustard.

Cover, in fridge, for a week or until you get around to smoking.

Smoke as you would a brisket.  Wrap when you would a brisket.  If you don't wrap your briskets, or if you wrap but not in foil, that's like the ppl who use a hand coffee grinder because electricity isn't authentic.

Throw in fridge until you get around to slicing.  Then slice.  Eat what you eat, and freeze the rest in ziploc bags or else you're like the people who won't use a freezer because it's not authentic.

Sure u can wrap
If u hate  bark

[ushdadude]

Don’t be lazy. Search the youtubes

i'm on a youtube vacation
and the rule is to search the site for answers, not to search other sites too

[rs242]

i'm on a youtube vacation
and the rule is to search the site for answers, not to search other sites too

Use prime video it’s there too

[rs242]

I put a brisket to cure on Sunday, probs smoke it this Sunday.  I'm calling it Montreal Style Smoked Meat, but you can call it whatever you want.

Recipe:
1 Brisket (Whole. Smoking half a brisket is like driving half a car.)
Prague Powder #1, in the proportion calculated on Amazing Ribs . com.
1.5% salt by weight.
Lots of black pepper.  (Needs to "look" like a lot).
Lots of ground coriander. (Same)
Whatever else you feel like and have handy. I think I poured in like a half bottle of garlic powder, some cayenne, probably a tablespoon of ground mustard.

Cover, in fridge, for a week or until you get around to smoking.

Smoke as you would a brisket.  Wrap when you would a brisket.  If you don't wrap your briskets, or if you wrap but not in foil, that's like the ppl who use a hand coffee grinder because electricity isn't authentic.

Throw in fridge until you get around to slicing.  Then slice.  Eat what you eat, and freeze the rest in ziploc bags or else you're like the people who won't use a freezer because it's not authentic.

Really what is this

[Naftuli19]

I would start by reading amazingribs.com post on brisket he goes step by step for beginners to understand the process.
The butcher will have no problem giving u a brisket with fat cap. If your using 2nd cut no need to inject (I’m assuming when u say juice u talking about injection)

He has great videos too just very long

[noturbizniss]

Really what is this

Cured brisket.

[Naftuli19]

Sure u can wrap
If u hate  bark

U can do 8hr unwrapped and 2 wrapped and still get good bark

[Naftuli19]

First time smoking. I have a masterbuilt. What is a good way to smoke 2LB of 2nd cut brisket?

Thank you

Salt and pepper is real Texas flavor and on 2nd cut its perfect for 1st i like to add some other spices yet i can't remember the last time i smoked  a half brisket

[Naftuli19]

Watch Aaron’s franklins brisket videos. He the king.

He's book is phenomenal as well

[ushdadude]

Sure u can wrap
If u hate  bark

you can firm up bark after

[ghurty]

Thank you.
And do I just put water on the bottom or is there a liquid smoke I should use, or pellets?

Thank you

[Naftuli19]

Thank you.
And do I just put water on the bottom or is there a liquid smoke I should use, or pellets?

Thank you

??  Water is for keeping it moist

[noturbizniss]

??  Water is for keeping it moist

What now?
Water is to regulate the temp of the smoker. It acts as a. Heat sink.

Depending what smoke and temp u cook at or water is probably not even necessary

[noturbizniss]

Thank you.
And do I just put water on the bottom or is there a liquid smoke I should use, or pellets?

Thank you

Liquid smoke?!

HELL EFFING NO!!!

NEVER!! THROW IT OUT!!!

have you don't any research yet? I suggest you read up as you are mixing various different smoking methods and terms.

What kind of smoker do u have?

[Naftuli19]

What now?
Water is to regulate the temp of the smoker. It acts as a. Heat sink.

Depending what smoke and temp u cook at or water is probably not even necessary

Isn't he the king?!

https://youtu.be/pGZ39yYxeBk

50 sec.

[noturbizniss]

Isn't he the king?!

https://youtu.be/pGZ39yYxeBk

50 sec.

He also says 225 there but goes 275 now.

[Naftuli19]

He also says 225 there but goes 275 now.

Didn't say anything about temp just the water... regarding temp i try to stick to 250 it fluctuates anyway so btw 225 and 275

[ghurty]

I just started and am learning as I go along with what I am sure I will have a few flops.
I have the masterbuilt 230G.

Thank you

[noturbizniss]

I just started and am learning as I go along with what I am sure I will have a few flops.
I have the masterbuilt 230G.

Thank you

Electric holds a lot of moisture. Sometimes too much I've heard.

[Tzadik Nistar]

I'm considering buying a Pellet smoker, the main reason I want a pellet is because of temperature control and easy set and forget.
I'm thinking of going with a vertical, I'm only going to be using it as a smoker is there any reason not to go with the vertical?