First Brisket of the year

Discussion in 'Beef' started by dravery, Apr 22, 2012.

  1. Got our first good weather of the year here in Seattle (i.e. better than 60), so naturally I've taken the opportunity to cook outside.

    Here's a shot of the brisket after 8 hours:


    You'll note I've had to tie it up with utility twine in order to fit a 22 inch brisket on a 15 inch grill.  Fat on top or fat on bottom?  I guess I went with a little of both.  What you won't see in this picture, is that I ended up tying the brisket to the grill.

    I used a mop consisting of 5 parts Dr Pepper, and 1 part honey, which has caramelized nicely.

    [font='lucida grande', tahoma, verdana, arial, sans-serif]Had trouble keeping the coals up to the target temperature, so after 11 hours of slow smoking (around 180) I wrapped the brisket completely in tinfoil, and have placed it a roasting pan in the oven at 250. After 11 hours, internal temperature: 156.  I know, I know... you're supposed to do the whole thing on the smoker no matter how long it takes, but I'm just not getting the temps I need out of this cheap old and abused smoker.  That doesn't mean I'm not getting smoke - but no matter how many coals I add, it's topping out at 180.  I'll tell you this much - I'm going to be able to peel the fat off the bottom with a spoon.[/font]

    In case you're wondering how well its turning out so far, I just spent 5 minutes chewing on the tinfoil that was trapped under the brisket during its 11 hours in the smoke.  

    [font='lucida grande', tahoma, verdana, arial, sans-serif]It was delicious.[/font]

    Now, a few hours later, I'm just waiting for the internal temperature to hit 190, so I can let the meat rest.  Then I'll have to figure out where the hell the point is.
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it is coming out great 
  3. Thanks Scarbelly.  

    I just hit my target temperature, So now it's time to let the meat rest.  I'll get you guys some pics when I carve this thing up for dinner.  I'm definitely better at this than I was last year, thanks largely to you guys.  Based on the smell, and what I've tasted of the drippings, this might be the first time I like my own brisket better than the restaurant stuff.  Considering my first smoke was around this time last year - I'm fairly pleased with my progress.

    Of course, the proof is in the pudding, and I shouldn't count my brisket before its hatched.  For all I know, something has gone horribly wrong and I'm about to learn some obscure but valuable lesson about the oxidative properties of cotton as pertains to bovine hemoglobin in the presence of smoke, or folding the brisket is going to screw up my temperature consistency somehow, or I'll just choke and burn the thing because I'm shaking off the rust from a long northwest winter.  

    I don't think that's going to be the case, though.
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Theres nothing wrong with moving it to the oven. I do it all the time. When my brisket hits 160 it gets panned,foiled and in the oven with juices and goes to 196  and has a nice smoke ring and plenty smoke. It saves on fuel for the smoker and makes it so I dont have to keep a close eye out. just wait for the temp alarm.....beep beep beep beep beep....[​IMG]

    Looking good

  5. Just in case anyone was wondering, The brisket turned out great.  The fat was so soft that I was able to scrape the cap completely off with a knife.  I could have used a spatula.  I know some people prefer a bit of fat left in the cut, but I'm a bit of a Spratt (I prefer lean meat).  I found the seam for the point on accident, while scraping the fat off the cut - it came off fairly easily and went into the roasting pan with the drippings.  I'm going to skim the fat once it cools and attempt to make some kind of bbq sauce out of the drippings for burnt ends.  If that doesn't quite work, it'll all go into chili beans in the crockpot for a few days.  One way or another, I'll find something to do it.

    Once the meat was trimmed and sliced, it was time for the taste test.  When I started smoking a year ago, this was what I wanted to accomplish.  The meat was tender, and the flavor went all the way to the center.  The smoke flavor was bold and it had a bit of spice on it.  Heavily smoked, but without a trace of creosote.  From here on out, there's no excuse to go to a BBQ restaurant - because I've learned how to make it exactly the way I want it.  I'm not on par with you guys yet, but I'm finally putting out results which are unconditionally and irrefutably good.  After a year of 'nearly good' barbecue, it's nice to have finally nailed it.

    So, yeah - I'm pretty stoked on the results.  The only downside is I'm going to need a bigger smoker so I can do 4 packers at a time.  

    I did get some pictures, and I'll post those after the food coma.
  6. Great job! Can't wait to see the final pics!
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  8. [​IMG]

    My Flat is warped!


    Sliced and ready


    No funny business here.  That ring is from smoke - not brine.
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    nice smoke ring i bet it was juicy.

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