Brisket Sampling w/QView

Discussion in 'Beef' started by smokefever, Apr 8, 2016.

  1. smokefever

    smokefever Smoking Fanatic

    So a friend of mine is having a party for her son's graduation in June. She doesn't eat pork and asked if I could make brisket for her to try. Admittedly, my bread and butter is baby backs and butts. I've cooked a couple of brisket and both have turned out just fine.

    I went to the butcher and bought a 7# brisket last weekend. I put it in the freezer because I knew I wouldn't be smoking it right away. After thawing it out in the fridge, I opened it last night to rinse it off and noticed it has started to oxidize. I trimmed off most of the gray spots but didn't go too far with it because there wasn't a whole lot of fat on it to begin with.

    After trimming it, I decided to just go ahead and put the rub on. I used half kosher salt, half cracked black pepper and sprinkled a little granulated garlic and onion. The plan was to cook it Saturday afternoon because I have alot of running around to do. I've never let rub sit on brisket that long so I'm hoping it will be fine. If not then I can fire up to smoker tonight when I get back from work at 10pm.

    Anyhow, here's what we have so far....

  2. smokinal

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

    Looks OK to me!

    Great start!

  3. smokefever

    smokefever Smoking Fanatic

    Thank you! Think it will be ok to cook tomorrow afternoon as planned, or should I start it tonight?
  4. smokinal

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

    I would think a brisket that size would take 10-12 hours at 225.

    You can keep it warm in a dry cooler wrapped in foil & towels for 5 or 6 hours after it's done.

    Better to get done early than late.

  5. What I do is decide on when we want to eat then back up 12-14 hours and start it then.

  6. smokefever

    smokefever Smoking Fanatic

    I'm fine with the cook times, was just wondering if it would be ok to leave the rub on until tomorrow afternoon. In the past I applied rub and then started cooking a few hours after.

    Unfortunately this brisket isn't for me. I have a friend who wants to try some and others who are paying for it by the lb. I just want to make sure leaving a salt based rub on the brisket would be fine since I don't plan on starting it til tomorrow afternoon.
  7. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    Personally I wouldn't leave the rub on over night. I would put it on an hour or so before you put it on the smoker.
  8. Probably half the members on here season overnight the other half doesn't   I don't  but it probably wont hurt a thing. Just kinda up to you.

  9. smokefever

    smokefever Smoking Fanatic

    I think you missed the part where I had already put rub on due to oxidation lol

    Ok, that's what I was looking for. Thank you Gary. I'll stick with what I had originally planned and fire it up tomorrow after all the running around
  10. smokefever

    smokefever Smoking Fanatic

    Just getting back from work and have decided that with all the running around I have to do tomorrow, I have no choice but to start the brisket tonight. I'm going to inject with some beef broth and get the smoker to about 230-240. I have to leave at 530 am so this is gonna be a pretty tricky cook. I'm thinking that when I get up at 5, I'll check the temp and then wrap it until I get back. Maybe put in oven at 225 to finish.
  11. smokefever

    smokefever Smoking Fanatic

    Alright, my goal was to have the brisket on by 11pm. I got home and immediately fired up the smoker, injected the brisket with some beef stock and filled a pan with remaining stock, water and some worcestershire.

    Smoker is sitting right at 230 and I placed the brisket fat side up. Using some hickory chunks and a split of pecan.

    Stay tuned!!
  12. smokinadam

    smokinadam Smoking Fanatic

    How long will you be gone for? Will someone be able to watch the temp while your not there? Oven may be your breast option after a good smoke period.
  13. smokefever

    smokefever Smoking Fanatic

    I won't be back until early afternoon. I already pulled it and placed in a pan in the oven. I had a major spike on the ceramic cooker around midnight so this made the decision easy.
  14. smokefever

    smokefever Smoking Fanatic

    Woke up this morning to check on the brisket. Internal temp was at 183. I removed it from the pan and saved the juices. Wrapped it in foil and left extremely detailed instructions with the Mrs so hopefully she checks on it in a hr to see if we are at 195. Here's what it looks like so far

  15. smokinal

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

    Looks great so far!

  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I agree with Al.  That brisket looks awesome!  B
  17. smokefever

    smokefever Smoking Fanatic

    Man, what a HUGE success!! Sucks that most of it is going to other people. I couldn't help but try a few slices. Feels pretty good to not have everything go smoothly and still have a great product.

    It hit a stall around 830 this morning. IT actually dropped a few degrees but I left it alone. After 13 hours and without further a do. .....

    Thanks for looking y'all!
  18. Looks good from where I'm sitting    Nice Job

  19. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Fantastic! Save some for yourself! b
  20. jc1947

    jc1947 Smoking Fanatic

    Looks like a winner from here.

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