Grilling and Smoking '17
- Thread starter Kooky Kats
- Start date
Question for you professional smokers. I am smoking a brisket this weekend in a WSM. Once I hit the stall at 165 degrees and wrap it in butcher paper, is there any reason that I can't finish the cook in a 250 degree oven on a roasting pan with rack? That way I don't have to tend the fire all day. I assume that the meat isn't going to pick up any more smoke or enhanced flavor once wrapped anyway. Thoughts?
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Yes, it is acceptable to finish in oven.
Firstly, you should wrap when the color is right regardless of temp (4-5 hour mark). You don’t want to over-smoke. Prior to wrapping, spritz with pickle juice.
Second, put a small waterbath in oven.
Inject that ***** with Butcher’s Phosphate, Wostershire, beef bullion... something.
Because you’re cheating, undo paper when done... put back on pit and slightly glaze and sprinkle rub for another 1/2 hour - trying to reestablish bark that was steamed mushy in paper/oven.
Thanks for the tips. Are you suggesting that I inject it because I am cheating on the back end of the cook or do you always inject for more flavor?
Curious as to why the pickle juice vs. something like apple juice?
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I have been losing temperature (about 20-25 degrees) after about 5-6 hours in my 14" WSM (the smallest size). I am getting a lot of ash build up in the fire ring so that when I put on the second round of coals they aren't breathing as well as the first batch. I am going to try mixing some lump charcoal in with my Kingsford briquets as it leaves much less ash residue when it burns. Also I have been making a bonehead mistake by putting room temperature liquid in the water pan as I refill it. I figured out that I need to use hot liquid as to not slow the cook. Any other suggestions?
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I think that the kitchen oven delivers the dry heat -as opposed to pit which draws in outside air (humidity) to the equation. That’s why I suggested injecting & water pan.
Rumored that Aaron Franklin uses pickle juice... I tried with success the last two briskets.
Steven Raichlen uses pickle juice in his brisket recipe so there must be something to it.
https://barbecuebible.com/recipe/slam-dunk-brisket/
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Try Raichlain’s Gulf Coast Shrimp recipe... do it now.:fire::fire::fire:
Is the below recipe the one you are talking about, found it on a BGE site attributed to him? Steve has 6 shrimp recipes on his website but none for Gulf Coast Shrimp.
- 1 1/2 pounds Shrimp
- 1 cup Clam juice
- 1/2 cup Butter
- 6 cloves Garlic, minced
- 4 Scalllion(s), minced
- 1-2 tablespoon(s) Tabasco
- 1 tablespoon Worcestershire sauce
- 2 Bay leaf(s)
- 1-2 teaspoon(s) Cayenne pepper
- 2 teaspoon(s) Paprika
- 2 teaspoon(s) Thyme, dried
- 2 teaspoon(s) Oregano, dried
- 1 1/2 teaspoon(s) Salt
- 1 teaspoon Black pepper, coarsely ground
- 1/2 cup Corn syrup, dark
- 1/4 cup Molasses
When shelling shrimp, KEEP the shells. Combine those and the clam juice and bring to boil, then let simmer, uncovered, for 15 minutes. Strain this broth and add everything else. Bring to boil and cook, uncovered, till thick, about 10 minutes. Cool to room temp and add shrimp. Refrigerate for 2-4 hours. Grill shrimp or cook in oven in the marinade. If grilling, brush with marinade. Boil remaining marinade to reduce a bit and serve with shrimp.
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Yes, but rather than molasses and corn syrup, he calls for Steen’s Cane syrup... which you can get via Amazon (which I did).
This is close... but someone’s adaptation. There are subtle differences. But try to get Steens.
The original recipe comes from his Barbecue! Bible.
BTW: I use Steens in my secret shoulder injection recipe. It’s good and versatile.
I finally got around to making the Gulf Coast Shrimp recipe that you recommended several years back. It turned out great and my wife suggested that it be put into regular meal rotation. Thanks for sharing.