DTG smoke #4 - Brisket...sweet revenge

Discussion in 'Beef' started by damnthatsgood, Sep 26, 2013.

  1. Okay, ladies and gents!  The time has come!  You all remember my embarrassing defeat a couple weeks ago.  If you don't, you can read about it here:

    http://www.smokingmeatforums.com/t/148621/dtg-3rd-smoke-brisket

    I've been plotting for the last two weeks against mine enemy, and this time I will emerge the victor!

    My goal is simple - not to ruin the meat.

    Lets start off with some pics!

    Kind of got screwed on the price this time.  Last smoke was $1.77lb.


    It is Select meat.


    I've got her standing guard against the cats.  There's a lot of meat at steak.......ahem.

    Small smile.



    Before trimming....

    Big smile!!


    After trimming.....1.04lbs of fat.

    Medium smile.


    I'm using the same rub as last time:  http://www.smokingmeatforums.com/t/93152/brisket-marinade-finishing-sauce-any-ideas-would-help  Post #3.


    Rubbed...




    Here is where the traged---I mean victory will take place.

     
  2. OK, I'm in.[​IMG]

    And you can suffer a defeat and still win the war! 
     
  3. LOL.  That's what I'm hoping for.

    I'm going to keep temps closer to 200-220 this time, instead of 225-235.

    I'll foil at 165 with some spritz, take to 200-205, and then rest for approx 1.5hrs.
     
  4. chef willie

    chef willie Master of the Pit OTBS Member

    Sounds like a victory plan unless you get distracted by something sparkly going by...LOL. Cute critter ranger you have there...always nice when they help out...
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If Pulling the Brisket is your goal then then going to an IT of 200-205*F will get you there but if you intent to Slice the meat a finale IT of 190-195*F is a better choice. More specifically smoke just until a toothpick pieces the meat easily. You may also like to try making a Dip like my Smokey Au Jus to eliminate any dryness issues...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
     
  6. Thanks!  She likes helping.
    Sounds good.  God knows I've got the time....

    Thanks for the insight!
     
  7. BTW, the brisket just went on!
     
  8. Here it is at 165*.  Snapped a pic right before I foiled it.

     
  9. Well, here we are eleven hours later.....I'm tired.

    I let it cook until the point was about 195, and the flat was about 197.  Pulled it, and let it rest in a cocoon of towels for about an hour and forty five minutes.



    Look at that smoke ring!










    Victory!!!!!!  It was good.

    The meat seemed juicy, but with a hint of dryness.  Not sure what to do to remedy that.  All tips appreciated.

    Hope you enjoy.

    Stay tuned for DTG Smoke #5 - To Be Determined.....
     
  10. Looks awesome![​IMG]
     
  11. webowabo

    webowabo Master of the Pit SMF Premier Member

    Looks good. Revenge avenged! Great looking bark.. smoke ring and slices. It looks juicy from the slicing pictures!
     
  12. Looks GREAT!!

    I recently got comfy doing brisket for family and friends. I found cutting less fat off before the smoke fixes the slight dry outcome. Last one I did I left untrimmed, fat side up. It fell apart.

    Best part about smoking meat, you get to keep practicing and eating the results[​IMG]
     
  13. steven cooley

    steven cooley Newbie

    Gee, the part of Texas I might miss the most is the brisket price...$2.98 here if I'm real lucky and find one at Walmart. $6.00+ at Kroger.
     
  14. Thanks!
    Thanks!
    I'll try it.  Thanks!
    Geez!  Where do you live? -- Antarctica?
     
  15. dewboy

    dewboy Newbie

    Looks great DTG. Like the Lawman I like to cook mine with the fat side up. I have done it with all the fat left on and have trimmed it down to about a quarter inch remaining. Either way I try to cut through the fat down just to the meat in a cross hatch pattern. Then your rub can be worked into the cuts and the fat will carry the flavor into the meat. When you wrap the brisket the fat will continue to render and will help with the dryness problem. Recently tried a couple of flats with the fat side down and they tended to be dry also. Hope that helps a tad and after about a million briskets there seems to still be more to learn.........dewboy.
     
  16. ron kay

    ron kay Newbie

    That is one great looking Brisket! Looks like you had a great helper too! Most all of the Briskets we get in the Denver area are eXpensive and small. Though sometimes you can find a deal at Albertsons. Keep on Smokin'!
     
  17. hotnspicy

    hotnspicy Meat Mopper

    Chef Jimmy are you saying smoke the brisket a couple hours in that au jus?
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No the Jus adds some moisture to the Smoke Chamber during the cook, then the finished product is served in a small bowl for dipping or directly poured over the Brisket keeping it moist. When making the Au Jus with other Beef roasts it makes some fabulous French Dip Sandwiches with leftover beef...JJ
     
  19. Thanks!  Next time, I'm going to do something with pineapples.
    I'm from Grand Junction.  I don't know how much brisket cost there, because I was never in the market for one.  But prices here seem pretty good.
    I didn't make the au jus.  I showed my wife the recipe, and we didn't have everything.  By then, we weren't in the mood to go back to the store.

    A couple days later, and the brisket is almost gone.  Sitting in the fridge has seemed to enhance the flavor and tenderness even more!  You can pull any piece of beef out of the bowl, and it's guaranteed tender!
     
  20. glocksrock

    glocksrock Smoking Fanatic

    Nice looking brisket, and a great smoke ring too! Is that the old country wrangler? What wood did you use? I smoked my first brisket on my wrangler this weekend and it turned out pretty good, but mine was also a tad dry. I may wrap it with some liquid next time.
     
    Last edited: Sep 30, 2013

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