I injected WATER MIST into my smoker and made the JUICIEST brisket ever! | Oklahoma Joe's®️ скачать в хорошем качестве

I injected WATER MIST into my smoker and made the JUICIEST brisket ever! | Oklahoma Joe's®️

Does injecting water mist into an offset smoker produce a juicier brisket? Steve Gow from ‪@SmokeTrailsBBQ‬ conducts an experiment to find out, comparing a brisket smoked on the #oklahomajoes longhorn with another brisket smoked the same way but injected with water mist for the entire cook. Let’s find out if it makes a difference! Misted Brisket Recipe Ingredients: Meat 12-15 pound full packer brisket Rub Quarter cup kosher salt Quarter cup course grain pepper 2 tablespoons Lawry’s Seasoned Salt Technique Trim and rub brisket at least 30 minutes before it goes on the smoker Install misting nozzle in smoker and connect to garden hose. This will involve some DIY work. I recommend a single metal misting sprayer typically used in garden irrigation or for cooling patios etc. The lower volume of water the better. Place wet and dry bulb thermometer in the smoker. A “dry bulb thermometer” is simply an ambient temperature probe. A “Wet bulb thermometer” is a regular temperature probe inside a sponge or cotton shoelace suspended above a water reservoir. The sponge or shoelace dips down into the water reservoir and wicks water up to the probe so it is always saturated with water. The wet bulb temperature measures the evaporation temperature of water or, in simple terms, the temperature at which the food (which is mostly made of water) is actually cooking at. In general, a higher wet bulb temperature means less evaporative cooling and more water retention in the brisket. Aim for a wet bulb temperature above 165 degrees (190 is ideal) and smoke the brisket for 12 hours, or until the internal temperature of the brisket reaches 190 (whatever comes first). Even if the brisket never goes beyond the wet bulb temperature (of 165 for example), it will still be cooked after 12 hours of smoking and a long hold. The ambient temperature of the smoker can be very low (even below 210 is normal). As long as the wet bulb temperature is high, there will be little evaporative cooling and the brisket will cook quickly. Place brisket into holding device (holding oven, electric smoker, regular oven etc.) at 150 and hold for 15-20 hours (I normally do 18 hours). If using oven, check manual for instructions on how to adjust temperature down to attain 150 degrees – recommend confirming actual oven temps ahead of time with remote-graphing probe thermometer placed in a pan of water in the oven to ensure oven can hold meat at a steady 150 indefinitely. Slice and serve the brisket Congratulate yourself because you just completed the most complicated brisket recipe in existence!