I've cooked a lot on my smokers, but the most difficult has been the whole pork loin (turns out a bit dry) and beef briskit. I've had some very mediocre results, but I have learned a few things. I'm wondering if anyone has any special techniques or secret recipes for Briskit??????
I will share what I have learned...this is how I have gotten my best results.
1. Buy the best cut of meat you can get. Prime of course is best, but don't go below Choice.
2. I take my briskit and coat it in sugar, put it in a turkey baking bag over night. The next day, take it out of the frige, scrape what sugar you can get off and rinse it quickly if you like. I then put on a heavy coat of my BBQ Rubb (recipe in the cook book).
3. I cook it using the same method as I do my ribs ( 250 degrees, using Mesquite, Pecan and Oak smoking wood) except I use indirect heat. It takes a long time.
4. I use a digital thermometer, and take it off when it gets to 195-200 degrees.
This is how I would cook from now on unless there is a better way.