Should you trim the silverskin off your brisket before smoking it? To test it out Steve Gow from @SmokeTrailsBBQ cooked two briskets on his Oklahoma Joe’s Longhorn Offset Smoker, one with silverskin and one without it. He then compared the results to see if there was a difference.
Texas Crutch Brisket
TOTAL SERVINGS: 16
PREP TIME: 1 hr COOK TIME: 12-14 hrs
INGREDIENTS (make sure to include measurements)
● 12-15 lb brisket
● Your favorite rub
THE COOK (12-14 hrs)
● Trim and season brisket with your favorite brisket rub
● Smoke at 250 degrees for 4-5 hours until the brisket reaches 140 internal
● Smoke at 300 degrees for another 3-4 hours until the brisket reaches 170 degrees internal and has formed a nice dark bark
● Wrap brisket in foil and poke a few holes in the bottom of the foil to allow excess juices to drain out and prevent the brisket from braising/steaming too much
● Continue cooking at 300 until brisket reaches 195 internal
● Remove brisket from foil and allow it to sit in smoker unwrapped for 30 minutes to dry out the bark slightly
● Wrap again in foil with tallow and clarified butter/ghee or other fat
● Hold wrapped brisket for 18-20 hours at 150 degrees until dinner the next day
WHAT SMOKER/GRILL WAS USED: Oklahoma Joe’s Longhorn Offset Smoker
Негізгі бет Should you remove the Silverskin from your Brisket? | Smoke Lab with Steve Gow | Oklahoma Joe's®️
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