Looks great and the moisture in the meat is readily apparent. Excellent work!
Do it! Those drum smokers are the best IMO. You can make one for under $100 easy if you have the drum. I basically use my Weber Smokey Mountain as drum smoker. I really want Hunsaker drum smoker but I can't justify adding another smoker when my WSM works so well as smaller drum. But if I didn't have WSM, I would buy Hunsaker in a heartbeat. It's pricey at around $800 for UDS but it has every feature I want and think it's the best designed commercial drum smoker on the market. https://www.hunsakersmokers.com/That looks goooooood ....
I think in spring I may actually get myself a 55 gallon drum and with a friend, make myself a barrel smoker like he has.
Thanks! It's been fun trying to crack the brisket code. I'm going have to cook couple more briskets to confirm and really dial in the process but I think this method is a winner.
I've cooked several briskets without crutching. Some were good and some were forgettable. I do think injecting is worth it. The beef broth enhances the beefy taste and adds flavor and moisture IMO. Myron uses Minor's beef base along with Minor's au jus for his beef injection. I use Better than Bouillon roasted beef base for mine. But injection and crutching are not necessary. You can make great briskets without it. But I think it makes it easier and results more consistent if you do. I've switched to using disposable aluminum pan because it doesn't leak and makes wrapping and cleanup a breeze. And it makes collecting the cooked liquid, separating the fat, and making au jus for the meat really simple.My first 2 briskets were not really anything to write home about. Full packer briskets that I smoked until roughly 205 internal temps, non crutched. I wanted the nice outer bark but in the process the meat became dry. It certainly was not gushing the way yours are. Discouraged I never attempted brisket again, I mean at $55-80 a packer and 10+ hours in the smoker, its expensive mistake.
One day years later, the store meat shelf had half a flat section on sale and decided on a whim would try it again. This time I would crutch the brisket and what a difference. Wrapped it up at 150 internal temp and took it to 205. Yes the bark suffered a little but holy crap. I finally had achieved a juicy brisket. I mean when I cut it, juice was flowing on to the cutting board.
I see you seal yours in an aluminum pan with a lid which could double as a foil crutch. Every time I avoid crutching, my briskets come out dry. I'm speculating that I either have to cook without crutching to a lower internal temp or crutch everytime from here on. Have you ever cooked a brisket without crutching?
I also have never tried injecting. Do you think it is worth it?
I bought it from Costco. They usually have it at the warehouse around the holiday season. It's seasonal product. I cooked one before Thanksgiving and it was so good that my family asked me to cook one again. And after tonight, they asked me to buy another one to freeze and cook later. It comes already prebrined in cryovac package. It's really good.Woah! nice! Can't ever remember seeing bone-in pork roast. Will have to look
No, the file is gif. I just swiped up on the Live Photo picture and selected loop as the effect. Then I simply uploaded the looped picture to Imgur and linked it here. I didn't even know what Live Photos was. My daughter showed me I had been taking pictures with Live Photos the entire time with the iPhone 8. Pretty cool.wtf, chrome supports live photo? or did you upload the mp4?
WHAT SORCERY IS THIS?!
No, the file is gif. I just swiped up on the Live Photo picture and selected loop as the effect. Then I simply uploaded the looped picture to Imgur and linked it here. I didn't even know what Live Photos was. My daughter showed me I had been taking pictures with Live Photos the entire time with the iPhone 8. Pretty cool.
Ancho-Coffee Wagyu Tritip paired with Dogfish Head Worldwide Oaked Vanilla Stout, Four Roses Single Barrel, & Willet Rye. Sides of maple bourbon flagiolet beans (didn't have piquito on hand, although we usually do), and mixed greens.
First cook on my new Mak 2*. Not a real smoke since I unfortunately don't have time for one yet, but this was fantastic. Cooked @ 225 to ~110-115, pull, then 'Grill' 3-4m per side until done. The core was in the 130-132 range when I pulled it, and it came out a lot less pink than I expected. This was a hair overcooked for me despite the fact I prefer tritip on the northern end of medium-rare--still killed it and gave me meatgasms. This was a very small tritip @ 1.8lbs so it cooked VERY quickly, I was shocked how fast it cooked. Took a hair over an hour for the slow cook phase so it didn't take on as much smoke as I would have liked. I used a modified Meathead beef rub--doubled chili powder using 2/3 ancho 1/3 mulato, cut garlic/onion/mustard to 1 tsp, no cayenne/chipotle, added 1 tsp oregano, .5 tsp cumin, and 1 tbsp coffee. This was too sweet for me. I fully appreciate the science behind using sugar to improve bark, but between natural sugar in the chiles and my personal tastes, I think Meathead's recipe overdoes it. Next time I would cut the sugar in half, double the oregano, double the cumin (I actually ran out), and add a spicy chile back.
Pics! (Yea... I started crushing my plate before I remember to take a clean pic on that last one!)
Weird you got that on a direct link unless you clicked through. Changed hosts. Didn't notice with my extensions.fwiw cubeupload (I'm guessing your image host?) is giving me a malware popup
Weird you got that on a direct link unless you clicked through. Changed hosts. Didn't notice with my extensions.