How to Pull Brisket
Q: I need a little help. We are tailgaiting for the UK game this weekend. I am having a bunch of people over and want to have pulled pork which i think i am comfortable doing. I was going to get a pork tenderloin and smoke it then pull it. I also want to do a beef brisket. I am a little nervous.
I just bought a propane cabinet smoker. Pretty nifty little outfit. Long story short how do i do the brisket and then can i pull it and have sandwiches with the pulled pork? How long do i cook it if i am going to shred it? Is basting all night a must? Any help would be appreciated.
A: I have written a brand new tutorial on the complete process of smoking a brisket and don't think I can improve much on that however I will give you a few tips on the pulling/shredding process since I did not cover that in the article.
By the way the article is at http://www.wyntk.us/food/smoking-brisket.shtml
If you want to pull the brisket then you will cook it until it reaches about 195-200 degrees. Allow about 1.5 to 1.75 hours per pound minimum for pulled brisket. An average 10 pounder will require as much as 18 hours to cook to pulling temperatures if you are able to maintain 225 to 240 degrees.
Let it cool down on the cabinet for about 30 minutes then take 2 forks and pull the meat in opposite directions to shred it. If you want to separate the point from the flat first you can do that but it will not be as flavorful. Healthy or not the fat contains the flavor so you want at least some of it mixed in with the brisket. If it is not juicy enough you can always pour beef broth over the pulled brisket to give it some juiciness.
I like to mix in some barbecue sauce before serving for extra flavor but that is just another option for you if you feel the meat is too dry or needs some extra flavor.
You do not have to marinade the brisket all night but it tends to give much better results if you do.. the pulled pork as well as the brisket will make awesome sandwiches and your guests will love it!
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Pulling Brisket
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
I just bought a propane cabinet smoker. Pretty nifty little outfit. Long story short how do i do the brisket and then can i pull it and have sandwiches with the pulled pork? How long do i cook it if i am going to shred it? Is basting all night a must? Any help would be appreciated.
A: I have written a brand new tutorial on the complete process of smoking a brisket and don't think I can improve much on that however I will give you a few tips on the pulling/shredding process since I did not cover that in the article.
By the way the article is at http://www.wyntk.us/food/smoking-brisket.shtml
If you want to pull the brisket then you will cook it until it reaches about 195-200 degrees. Allow about 1.5 to 1.75 hours per pound minimum for pulled brisket. An average 10 pounder will require as much as 18 hours to cook to pulling temperatures if you are able to maintain 225 to 240 degrees.
Let it cool down on the cabinet for about 30 minutes then take 2 forks and pull the meat in opposite directions to shred it. If you want to separate the point from the flat first you can do that but it will not be as flavorful. Healthy or not the fat contains the flavor so you want at least some of it mixed in with the brisket. If it is not juicy enough you can always pour beef broth over the pulled brisket to give it some juiciness.
I like to mix in some barbecue sauce before serving for extra flavor but that is just another option for you if you feel the meat is too dry or needs some extra flavor.
You do not have to marinade the brisket all night but it tends to give much better results if you do.. the pulled pork as well as the brisket will make awesome sandwiches and your guests will love it!
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Pulling Brisket
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
posted by Jeff at 9:09 PM
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