Category Archives: FAQs

How do you cook brisket consistently?

The hallmark of a good cook is the ability to duplicate recipes and flavors. The hallmark of a Cookshack smoker is consistency. Several factors to consider when you cook brisket are: the equipment, the size of the brisket, how the brisket is trimmed, the seasonings and rubs, the wood, and the time and temperature that will be used.

Having the proper equipment makes that task must simpler. A Cookshack smoker oven allows for consistent temperatures that ensures you will cook a brisket or any cut of meat the same each time. The more the temperature fluctuates up and down the less consistency you are going to have. A delicious, moist brisket requires you to cook at the same time and temperature each time.

The brisket itself is an important factor in producing a consistent product. Consider purchasing the best brisket that you can get and then try to repeat the size and brand each time. Always purchase the same grade and the same size brisket from your supplier. Make sure the brisket is fresh, and the fat is a nice white color, marbled through the brisket.

Trimming the brisket the same way each time maintains consistency. Are you keeping the flat and point together or separating it? Do you want a large or small amount of fat on your brisket while it cooks? We like to trim off a major part of the fat and separate the muscles.

For your seasonings and rubs you need to make sure you are using a fresh product, and you are applying the same amount to each brisket. Cookshack Brisket Rub adds a savory flavor that will compliment the smoke flavor the your brisket. You should measure the amount of rub you are going to use so that you do not over or under season the brisket from cook to cook.

What smoke flavor do you want? Use the same flavor of wood or pellets for each cooking cycle. Using our FEC smokers will give you a nice smoke ring and consistent smoke flavor. If you choose wood logs, be aware that you may not be able to control the amount of moisture in the log or the amount of creosote that it may produce. It varies from log to log. With Cookshack wood chunks or pellets you produce a consistent smoke flavor.

The most important thing is to find a recipe that you like and stick with it. There are many different flavor profiles, but that are expected in barbecue. We recommend that you smoke cook the brisket for twelve to fourteen hours in the smoker at 225°F or to an internal temperature of 195°F. A good rule of thumb is one hour for each pound of brisket plus one hour. The low temperatures will seal in the moisture making it tender and moist. Make sure and let the brisket rest for 20 minutes before serving.

Where can I learn to cook barbecue using the latest techniques and equipment?

One of the goals at Cookshack is to be a Barbecue resource center. We are committed to helping chefs, home cooks and competition pitmasters to produce the highest quality barbecue in the easiest manner, by providing quality products and educational services. We accomplish this by offering multiple options on how to smoke food and use our equipment.

On the Cookshack website, we have a Cooking Guide; that has hundreds of recipes and videos. Many of these recipes were submitted by customers over the past twenty years. The videos fall into various categories depending our your interest. Some of the videos address how our smokers, grills and charbroilers work, while others show you step by step how to cook great meat, vegetables and desserts using our equipment. Cookshack also sponsors an uncensored forum that is available 24/7. Topics are varied and offer something for everyone who is interested in barbecue. The forum has had over four million page views this year.

David_Bouska_cooking_demonstrationsDo you require a more personal experience? We offer hands-on classes throughout the year that are taught by world class cooks who have experience in the restaurant, catering and competition worlds. The classes are kept small so that each student will have a personal experience. Topics range from how to trim traditional barbecue meats like brisket, pork shoulder, ribs and chicken to the proper way to season, inject and smoke these products. For more information and details on how to cook barbecue, please check out our events page on this website.

New this year, we are offering cooking demonstrations in select markets. Stuart Powell, Cookshack President/CEO, will cook live using our commercial equipment. Recipes and samples are included with the presentation. The first cooking demonstration will be held on October 16th in Norman, OK. Additionally, many of our dealers and distributors offer cooking demonstrations at their locations. For our commercial customers, arrangements can be made for on-site demonstrations of our equipment. If you need more information about these demonstrations please contact our Sales Department at sales@cookshack.com or call us at 1.800.423.0698.

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