First Brisket Done W/Bonus

Discussion in 'Beef' started by meat hunter, May 7, 2009.

  1. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Well I got it done. My first brisket. A little over 8 hours. Took it out at 189 degrees, foiled it and let it sit for about 30 minutes. It was a bit spicey, will reduce the Cayenne by half next time, but other than that, it was very good. Tender and juicy. I almost gave up about 3 hours into it, this stick burning is for sure a learned craft. But I managed to get the fire going and maintained between 220-255 degrees. 240 was about the average. This started out as a full brisket, I trimmed it down, and decided to cut the thinner end off, thats why it looks square. I took the thinner end and sliced it in half lengthwise, unrolled it and layered it with fresh spinich, sun dried tomatoes and blue cheese along with some garlic and black pepper. Rolled it back up, tied it with bakers string and threw it in along with the brisket. Came out pretty good, but most of the cheese melted out of it :( Overall, everything was great as we just finished dinner with brisket, asparagus from the garden, and taters. It dont get better then this LOL. Thanks for checking out my qview.

    Todd


    Unwrapped and ready to cut.


    Gotta good smoker ring...


    The end of the brisket that I cut and rolled up with veggies and cheese.


    Looks pretty good, but will work on this for next time. Gotta figure out a way to keep that cheese in there LOL.
     
  2. bigsteve

    bigsteve Master of the Pit

    Looking good!
     
  3. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

  4. mamunoz

    mamunoz Fire Starter

    Mighty fine looking brisket there wish that was my dinner!
     
  5. drlouis

    drlouis Smoke Blower

    Looks good!

    I love brisket.

    that pic with no background just don't look right to my eyes. lol.
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's a good looking brisky! Cheese doesn't lend itself well to low and slow. Sounds like a good idea, though.
     
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    Now those pictures have me dooling. That looks so tasty. Great job
     
  8. smoke freak

    smoke freak StickBurners

    Hunter... nice lookin beef... keep workin with the fire......the results cant be matched and soon the fire will be second nature...
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on a great looking brisket, and thanks for sharing it with the SMF folks.
     
  10. fire it up

    fire it up Smoking Guru OTBS Member

    Mmmmm that looks good.
    Points for making good use of the end you cut off. I (usually) love nothing more than trying a bit of this or that and seeing how things turn out. Usually things are good but of course you have the times when they could be better and there is no better way to improve than cooking, learning and trying again.
    Sure looked good, beautiful bark on her. Cutting down on the cayenne next time is a good idea if it was rather spicy, what kind of rub did you give it?
     
  11. jamesb

    jamesb Smoking Fanatic

    Looks great from here! My first brisket sure didn't come out looking like that! [​IMG]
     
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice Job! [​IMG] They both look nice and juicy.
     
  13. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Wow, those pictures look incredible!

    Nice job.[​IMG]

    Dave
     
  14. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Thanks everyone. I tried last night to post some responses to this thread, but for some reason, when I submitted it, the original post was nowhere to be found? OH well.
    Here is the rub that I used. Wasnt sure on what to use so I gathered a bunch of them that I saw posted on here and picked out the most common ones, with the addition of the Chipolte pepper. As you can see, I didnt realize it until it was already rubbed, but I should have cut the Cayenne by half at least since I added the Chipolte. Well live and learn right? If you see something on this list of spices that I should not have or something you thing I should add to it, by all means, tell me.
    1 cup Brown Sugar / Raw Sugar
    1/3 Paprika
    1/4 Cup Kosher Salt
    2 Tbl Onion Powder
    2 Tbl Garlic Powder
    2 Tbl Black Pepper
    1 Tbl Cayenne
    1/2 Tbl Chipolte Pepper
    2 tsp Ground Mustard
    1tsp Cumin


    Oh drlouis, yeah that first pic does look a bit odd. It was taken on a while cutting board with the flash. Kinda looks like something that was cut out for an advertisment. LOL.
     
  15. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Ok, this is going to seem like a noobie question, but why the 2 different mustards? I always thought that mustard powder and ground mustard were the same thing?? [​IMG]
     
  16. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    As the wise man Homer Simpson once said, "Dooh". Oh man, I did not even realize it. It was a typo. Its even a typo on my recipe page. I did not double the mustard when making it that I am sure of. I am going to go back and edit that last post. Thanks for pointing that out Dutch[​IMG]
     
  17. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Todd that looks really good. [​IMG]
     
  18. the dude abides

    the dude abides Master of the Pit OTBS Member

    Todd, that is one fine looking brisket! Congratulations on your first wood smoke. I love the idea that you did with the point. Fine work and points from me!
     
  19. rivet

    rivet Master of the Pit OTBS Member

    Excellent job on your brisket, my man! Well done on your decision to cut it down and roll it up...worked out really nicely. Appreciate the good pics and the recipe too...all good for everyone involved.

    [​IMG][​IMG]
     
  20. reichl

    reichl Meat Mopper

    Good job! Those pictures got me wanting brisket!
     

Share This Page