Sunday, January 2, 2011

Beef Brisket Pt. 3.5

Half way through at the 12h mark. I’m basting the brisket every 45-60 minutes now with:

1 12oz bottle Hard Cider
1 1/2c Apple Juice
1/2c Cider Vinegar
1c Worcestershire Sauce

I’m using a baster instead of a brush since that’s all I have at the moment.

Pics of 12h on the smoker

It sure has shrunk! Guess I didn’t have to trim any after all...
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4 comments:

  1. dickyBJanuary 4, 2011 at 9:57 AM

    Hey RB, I recently read that every time you open your smoker you can basically assume an extra 30 +/- minutes of cooking to your overall time. When you started basting every hour, did you notice the cooking seem to slow? Or was it worth the extra time to get the basting mix flavor?

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  2. Smokin’ RBJanuary 5, 2011 at 9:53 PM

    The total smoke time was 24 hours and it was a bit over done I think the time including the basting I could have stopped at 21-22 hours and been fine. I haven’t heard that it’s 30+/- minutes but rather, you mark the time it takes to get back up to 225 and add that time to your total. In cold weather it could be a little longer and hotter weather a little shorter.
    Do you smoke? Any favorites?

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  3. dickyBJanuary 7, 2011 at 3:30 PM

    Just got a weber smokey mountain 22.5" and its a monster! I was going to get the 18" but I couldn't get the deal I wanted from amazon, so I upgraded. I just put it together today, and have 2 racks of ribs and 2 chickens on there right now. Fingers crossed I can hold 225!

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  4. Smokin’ RBJanuary 16, 2011 at 12:25 AM

    That’s very similar to mine... Basically the only diff is I have 2 middle sections, but when I smoke I only use one. How did the ribs come out? What else have ya smoked?

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