This way we're maximizing airflow or the draft in the smoker.ģ. Start with your dampers - both the intake and exhaust - completely open. Start with a small amount of lit charcoal and then add your unlit charcoal so that it self-ignites.Ģ. In terms of the dampers, I have a better article that goes more in-depth on that topic but what I typically do is:ġ. If you're using lump charcoal, roughly 1/4 chimney is a good starting point. If you're using briquettes, usually about 10 is a good starting point. With that said, Morton's is also more dense than Diamond Crystal, meaning you don't need to use as much. Personally, I can't taste a difference and just buy whatever I find at the grocery store. Both can also include varying quantities of garlic powder - usually 1/3 added to either ratio is adequate.Īlso side-note about kosher salt In the barbecue community a lot of people give Morton's flack because it contains a caking agent, where-as Diamond Crystal does not. Mixtures of 50/50 kosher salt and 16 mesh black pepper are popular and so are 1/3 salt to 2/3 pepper. 1-2 Tablespoon(s) Lawry's on both sidesĪgain, you'd have to adjust the amounts above based on what YOU like.1-2 Tablespoon(s) kosher salt on both sides.
MINIMUM REST TIME FOR BRISKET CRACKED
1-2 Tablespoon(s) cracked peppercorns on both sides.I also know my family doesn't like super salty meat so I tend to go light with kosher salt/Lawry's. However, the general take-away is that freshly cracked pepper is more potent than pre-cracked 16-mesh black pepper. I go way more in depth on this topic in another article. Keep in mind too, there is a HUGE difference between freshly cracked peppercorns and 16-mesh black pepper. Here's the fat side before (left) and after (right): The point of trimming is to make the brisket more aerodynamic and to maximize the number of servings.More often than not, it all tastes the same going down. If you scalp the meat or leave too much or too little fat on a certain spot, it's not the end of the world. We're not in a competition and nobody is grading this as an assignment. Remember folks - this is backyard barbecue. You can check out my brisket trimming guide by clicking here. I don't think I could do that article any justice by attempting to condense it here. I have an entire article that goes over my trimming process. However, if you're doing this the day of, no sweat! I personally don't find dry brining over night to be super necessary and 1-2 hours in the fridge is more than enough. That way you can just take it out of the refrigerator and put it on the smoker. This makes it much easier in the morning. I always trim and season my briskets the day before.
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