28 LBS of brisket

Discussion in 'Beef' started by i is a moose, Jun 28, 2011.

  1. Got a camping trip this coming weekend, and I've chosen to fire up a brisket for my day. But, I've decided that I may as well get my money's worth from it, and do two - one for dinner, one for freezing and saving for later.

    I took some thorough pics of the process, but I forgot to bring my camera with me to the local source of internets, so, for now, here's a teaser shot from my phone:

    [​IMG]

    I dragged home 2 14 pound whole packers, rubbed 'em down with salt and my southwestern rub. I was too cheap to blend up a different rub today, and I have two quart mason jars of this stuff, so I figured I might as well.

    They're in the bottom of my fridge, wrapped up in plastic, and they'll rest there a few days until they hit the smoke. I wanted to give them plenty of time for full seasoning integration before the big day.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds great Moose. We'll be waiting.

                          [​IMG]
     
  3. Thanks Al!

    Rest assured, you all need not wait long on those pictures I promised, I made sure to bring my memory card to class with me today. I appreciate your patience!

    So, here's the replay of yesterday's fun:

    I drug home my briskies, and they were chosen based on weight, one being 14.33 lbs, and one being 14.3 lbs, close enough, but they were also conveniently super-flexy, not as flexy as my last one:

    [​IMG]

    but darn close.

    So, I broke them out, and scored the fat with my pet boning knife:

    [​IMG]

    I do this because I prefer leaving the fat cap on while smoking, I appreciate the extra insulation and self-basting properties of it, but all that good smoke and the spices just gets stranded in the fat, and doesn't reach the meat. I've found that with the scores, the results are comparable in  smoke flavor and rub penetration to a trimmed brisket, but the texture and beefy flavor's a little better. I'm willing to compromise, there.

    Anywho, after the scoring, I took a page from Bearcarver's book, and rubbed them both down with Worcestershire sauce. I've never tried this method before, but it sounded great, and and I'm a fan of the W-sauce (back when I discovered I was a carnivore, and liked my steak screaming, I would drown well-done meat in w-sauce in order to gulp it down. I'm glad I outgrew that phase!)

    So, I couldn't find the thick sauce that Bear usually uses, but I'm sure the results with regular will be comparable.

    [​IMG]

    I then worked in the Kosher salt, and then rubbed in my Southwestern Rub: http://www.smokingmeatforums.com/forum/thread/104939/moose-s-southwestern-rub

    Here is one rubbed down:

    [​IMG]

    and sprayed with oil afterwards:

    [​IMG]

    I did the oil because I'm of the camp that believes spices have certain flavors that are soluble (they transfer through) to fats uniquely, and that without some oil between my hunk of cow, and my rub, I may lose out on some of that flavor. I also believe that certain foods have flavors that are soluble uniquely to alcohol, so I make sure there's some good single malt nearby when I dine [​IMG].

    I've also read that oils will impede the flow of smoke into the meat, which I believe is credible, but I'm sure that what little oil is on the surface of this thing will either rub off onto the packaging while it's resting in the dungeon, or will permeate the meat across the fatty tissues of the brisket, and that surface fats will be survivable by the time it's smoke time.

    speaking of packaging:

    [​IMG]

    Here it is, bound, gagged, and ready for the dungeon!

    and here are both briskies in the said dungeon (the deepest, and coldest part of my fridge)

    [​IMG]

    Thanks for reading, and I will post up the results (or do my best to remember to) in a few days when they hit the heat.

    Have a good one everybody! 
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks awesome so far Moose!
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Oh boy, just waiting for the money shot. [​IMG]
     
  6. ohm

    ohm StickBurners SMF Premier Member

    Nice can't wait to see the final pic's
     
  7. hwynboy

    hwynboy Fire Starter

    Why do you put them in the fridge and for how long?  I have always went straight from rub to smoker.  Can you share your ideas?  I have also heard of trimming versus scoring the brisket, do you feel there is a discernible difference doing the scoring rather than just a trim?  Thanks for your help.
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks good Moose,

    Looking forward to the finale [​IMG]
     
  9. Seriously! If there was ever a hobby Doctor Brown could have helped out the most, it's smoking!

    Pop the brisket in, push the DeLorean to 88 MPH, and it's showtime!


    I put them in the fridge to allow them time for the rub to penetrate beyond the surface of the meat. It's something I've read helps with the overall product, spices really need a chance to hydrate and transfer their flavors into liquids and fats in the meat. The salt, applied to the meat, helps encourage the exchange of flavorful liquids across the membranes of the meat. Similar to marinading. The more time and contact the meat has with the rub, the better it will be seasoned. I'm going to let it set with the spices on it for three days, the oils in the acids in the Worcestersire, and the kosher salt will regulate bacterial growth, and the muscle fibers will continue to relax, meanwhile the fat cap will break down a bit, and the less complex fats will travel through the meat a little better when the resting time is up.

    I like the results of the scoring better than just straight trimming, and to be honest, I would rather smoke an untrimmed brisket than a trimmed, I feel the intact fat cap lends too much flavor and texture to the party to skip out on, but I agree with the general concensus that it inhibits good smoke penetration.

    I hope this all helps, and makes sense.
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks good so far and i will wait [​IMG]
     
  11. big twig

    big twig Smoking Fanatic

    [​IMG]
     
  12. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    SOO how did we do??
     
  13. [​IMG][​IMG]Looking good. Can't wait for the finish.
     
  14. sunman76

    sunman76 Master of the Pit

    I'm in for the wait[​IMG]
     
  15. thunderdome

    thunderdome Master of the Pit

    Are we there yet
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Still here!
     
  17. still waiting too!

    I'm nearly done with work for the weekend (one more night) and this is my final day of class before the weekend (taking summer classes at the local community college). Work School Homework Brisket. Fun Schedule...

    Mrs. Moose is really looking forward the the brisket too!

    I will whet your appetites tonight with some q-view of my prep for sides: making bread dough, prepping beer-corn, prepping veggies, etc, etc.

    I appreciate your patience and readerhsip everybody!
     
  18. Alright, so I had a busy afternoon after school, but nearly all my prep is done.

    For sides I have sweet corn that's been de-haired, and left in the husks, but I soaked it in cheap beer for flavor. In the day the beer and corn spend together, that beer is going to work its way into the fibers of the husks and cobs, and help steam the corn, all the while providing a nice flavor. It's a trick my closest friend and I came up with on a campout.

    [​IMG]

    Following this, I made a triple batch of my dark bread. It's just a basic bread dough made with molasses, but, in the interest of added flavor, texture, and nutrition, I worked in oat flour, buckwheat flour, and dark rye flour.

    [​IMG]

    I also prepped some peach rhubarb filling for cobbler:

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    I made a biscuit-type topping for it using brown sugar, and oat flour

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    I've gotten into using alot of whole-grain and unbleached flours by independent millers lately because I've begun seeing articles on how the mass-milled flours of corporate grain production actually compromises the health benefits and adds toxic substances to the flours (especially bleaching flour, it leaves carcinogenous dioxins behind that can build up in your system.)

    I am not one of those tofu-eating, foil-hat wielding whackos who normally spout this information, but I don't take to being hoodwinked by conglomerates, and I really hate it when it means compromised food quality, I also am a passionate follower of the "Go Local" movement, and so I am willing to pay a little extra to know that the food I prepare and eat is the best it can be.

    That's my shbeel on whole grains and unbleached flour, total digression, but I felt something what I was doing needed explaining.

    finally, I also picked up some fine cheeses to apply to the bread.

    [​IMG]

    L-R:

    Talegio. A funky washed cheese from northern Italy, it's almost as if Brie and Gorgonzola were somehow combined.

    Brie: we all know and love this one, I suspect. Mrs. Moose dosn't like cheese at all, but I'm hoping a sweet and mild cheese like Brie will win her over.

    Humboldt Fog: Identifiable by the line of ash across the middle. Just an incredible cheese, pairs up well with nutty whole-grain breads and dark beer. I don't mind of Mrs. Moose doesn't like this one, just means more for me. 

    Saint Andre: Another washed ripened cheese with a high butterfat content (up to 75%) it's pretty darn amazing stuff.
     
    Last edited: Jul 1, 2011
  19. thanks for watching, and I promise to take lots of pics of the process!
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks like everything is on schedule Moose!
     

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