Another Newbie's First Try (With Pics)

Discussion in 'Beef' started by jruch, Jan 21, 2012.

  1. After reading several newbie articles about their first smokes, I decided it was time for me to jump on the bandwagon. I live in northeast Ohio where it just snowed 5 inches last night, but tomorrow its supposed to be 45 & sunny, so I decided to try out the new Christmas smoker. I went down to the local meat market today & picked up a 5.5lb beef brisket. When the butcher cut it, he left on a piece of the bottom that doesn't have any fat on it. Not sure if it rolled over on him when while he was positioning it in the slicer or what, but hey, it'll all be good in the end. If not, I'll just cut it off & throw it in with some baked beans. ;-)

    I know that smoking in cold weather will take longer, but hey, if its all done in time for the Giants/49er's game, I'll be happpy.

    I'll be using my new Camp Chef 24" Smoke Vault to smoke this little beauty.

    [​IMG]

    I was lucky enough to do the seasoning last week so we're primed up for tomorrow.

    Here is the brisket I got from the meat market. I have already rubbed it up with a Texas/Southwest rub I found online.

    Top View:

    [​IMG]

    See what I mean about the meat flap? No fat there but what the heck, its all good.

    Side & angle views:

    [​IMG]

    I'm going to put the wireless temp probe right in that nice beefy part to the left.

    [​IMG]

    On a side note, the fat cap was thicker than 1/8-1/4 inch. Was more like 1/2-2/3 inch thick. I didn't trim it as I thought that with a smaller piece of meat that the extra fat would help to keep it from drying out along the way. I also didn't use the mustard rub before the spice rub (my wife didn't want me to do it) so I just rinsed it off, patted dry with paper towel, then gave it a rub down.

    Don't that rub look pretty?

    [​IMG]

    For anyone interested, I used the following rub recipe:
    • 5 tablespoons paprika
    • 3 tablespoons salt
    • 2 tablespoons garlic powder
    • 2 tablespoons onion powder
    • 1 tablespoon black pepper
    • 1 tablespoon dried parsley
    • 2 teaspoons cayenne pepper
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon dried oregano
    • 1/4 teaspoon hot chili powder
    I've got it saran wrapped & in the fridge now & will take it out tomorrow morning. Should be in the rub almost 18 hrs.

    I plan to take it out about 7:30-8:00am & let it sit for an hour to get closer to room temp. Will fire up the smoker & let it get to temp during that time.

    I plan to use hickory chips for the smoke & am going to add my leftover Great Lakes Christmas Ale for some extra moisture & added flavor.

    Want to keep smoker about 220-225 degrees & plan for a 7.5 hr smoke. I plan to pull it & wrap in aluminum foil at 180 & let sit until 190-195, then slice & eat.

    Will post some addditional pics after the smoke is completed.
     
  2. johnnie walker

    johnnie walker Smoking Fanatic

    Good luck with the brisket. It looks good sitting there all rubbed up and waiting on the smoker. [​IMG]

    Don't forget some pictures during the smoke and of the finished goodness. We'll be waiting.

    [​IMG]
     
  3. teeznuts

    teeznuts Master of the Pit

    [​IMG]
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Sounds like a great plan!  Everything looks good and you are headed in the right direction.  Looking forward to some more Qview of the smoke and definitely a couple of money shots!
     
  5. smokinal

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

    You might want to put it on a little earlier than you were going to. We always figure 2 hours per pound, which would put you around 11 hours. That would include a 1-2 hour rest period. If it gets done too early you can just wrap it in foil & towels & put it in a dry cooler & it will stay hot for hours. Good luck & don't forget the camera.
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    Yup Al is right
     
  7. Thanks for the tips & feedback everyone. I unfortunately overslept & got a slightly later start than I had hoped, but eating at halftime is just as nice!

    Here is the meat going onto the preheated smoker. About 200 degrees, but 25 degrees outside. Supposed to get up to 40 but we'll see.

    [​IMG]

    Got the hickory cooking, with a 6pk of Great Lakes Christmas Ale (a Cleveland area staple this time of year) keeping her moist & tasty.

    Here she is smoking away, wind kicking up/down a bit, but manageable.

    [​IMG]

    [​IMG]

    More to come...
     
  8. sprky

    sprky Master of the Pit OTBS Member

    Looks like a good start. and Al got ya covered on the rest
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Everything looks awesome so far.
     
  10. Looking good jruch!  Just a couple things if I may.  About the temp probe going into the meat...you may want to smoke that meat for at least an hour before inserting the probe.  This reduces the amount of bacteria you pump into the internal part of the brisket.  And one more question if I may....I noticed what looks to be an ice pick in one of your photos...any particular use of the ice pick - if it is indeed an ice pick?  Just curious....

    Looking forward to you q-view!

    -Salt
     
  11. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Good Point Salt!
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Good catch Salt
     
  13. Well, here's the pics during the smoke & the finish...

    4.25 hrs in the smoker. Looking good.

    [​IMG]

    6.5 hrs in 

    [​IMG]

    8.5 hrs, 180 degrees. Time to aluminum foil.

    [​IMG]

    Cutting the finished product

    [​IMG]

    [​IMG]

    Overall, it turned out pretty good. Rub was very pungent & really came through on the tongue. Was a little disappointed in the smoke ring. Thought it would be a little more pronounced. I also was wrong about not trimming some of the fat off. Next time, I'll trim it up some. Need a little more practice with finding & cutting to give it a little better presentation, but my stomach sure didn't mind.

    Thanks to all for your comments, suggestions, & feedback. Makes the newbie feel good. 
     
  14. gersus

    gersus Smoking Fanatic

    Lookin good! 
     
  15. johnnie walker

    johnnie walker Smoking Fanatic

    Looks awesome jruch. [​IMG]You can send me some to sample if you want.[​IMG]
     
  16. smokin vegas

    smokin vegas Smoking Fanatic

    That is a thing of beauty!!!  A work of art![​IMG][​IMG]   Nice smoker too.  It is nice to have a smoke ring but to me it is all about the taste and is it moist and tender.  Looks yummy and full of moisture to me. 
     
    Last edited: Jan 23, 2012
  17. It looks good from here. If it tastes great then it's a success. You'll only get better.
     
  18. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks awesome !!!
     
  19. big andy a

    big andy a Smoking Fanatic

    Nice looking brisket.

    Curt.
     
  20. Hey Salt,

    Regarding your question about the ice pick...

    Yes, I do use an ice pick as a pseudo tenderizer. When I cook large cuts of meat, some folks I know stab it with a fork or one of those bigger meat forks to help the rub/tenderizer penetrate the meat. I use the ice pick instead. I also find it easier to work the meat thermometer into tougher cuts by making a pilot hole if you will with the ice pick.

    It was a good feast last night & the bonus was that the Giants won. 
     

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