journeyman1955

Glad to hear it went well! Nothing quite like a good smoked brisket!

Tubby!

Journeyman,

I have a MB 30 and here is what I do for brisket…it may not be right, but it always gets devoured!

First I cut the brisket in half right where the point and flat meet. I have to do this due to the small size of the smoker. I then coat my brisket in a mixture of 50/50 mustard and dill pickle juice. I then apply my rub. Once the smoker is at 225, i put the meat in fat side up, and apply smoke for first 2-3 hours. You will NOT get a smoke ring, unless you augment the smoke wit an A-Maze-ing smoke generator. The smoke taste will be there but no smoke ring. I then let it cook to right around 190-195 internal temp. At that point I wrap the brisket parts in aluminum foil, and let sit for up to 4 hours in my Yeti cooler. When you go to cut up the brisket parts you can seperate the point from what is left of the flat. Since someone will ask, yes the pickle juice does something to the meat. Stack a mustard covered brisket side by side with a pickle/mustard covered brisket, and the mustard/pickle brisket will dissapear faster than the other one. Hope this helps!

Tubby

Jonathon
Thanks Jon! Will try a binder on next batch! I appreciate the quick response!

Tubby

Hello! My name is Ed Jordan from San Angelo TX. Love to hunt, and new to home processing. I own a propane smoker, as well as an electric masterbuilt smoker. I enjoy this forum and the vodeos Waltons puts out.

Jonathon

Thx for responding. I would not say they were dry, but were not real moist. I made a 5# batch, with a 70/30 beef. I did not use encapsulated citric acid or a binder. My cook schedule was as follows:

1 hour at 125
1 hour at 140
2 hours at 155
Finished at 175 until internal 160 internal temp.

I did go back and watch your video on protein extraction, and i dont think i got as good an extraction as I thought. Had some fat pockets in a portion of the sticks.

Any thoughts?

Thx

Tubby

Hey all!
I am fairly new at the meat processing process, so I need some advice. I attempted to make the buffalo/blue cheese snack sticks this weekend…and they dont have ANY buffalo or blue cheese flavor.

I Cut the package content into 1/5 by weight, got good protein extraction, and used 70/30 beef mix for meat. I also shook up package to mix the seasoning before weighing it out. The product looks and tastes good, but no buffalo/blue cheese taste at all. Anyone else have this problem?

BTW…the Meatgistics videos and this forum is awesome! Keep up the great work Austin and Jon!

Tubby