First Brisket

Discussion in 'Beef' started by idahomuskrat, Jul 20, 2016.

  1. idahomuskrat

    idahomuskrat Smoke Blower

    So i pulled out my 13 lb choice brisket to thaw yesterday. This evening i trimmed about 1 lb of fat cap. Rubbed with olive oil and put fresh ground black pepper, pink Himalayan sea salt, smoked spanish paprika, and garlic powder. I then wrapped in plastic wrap and into fridge it goes until morning. Forgot to take pics until all wrapped up. Will post more when it goes on the smoker.
     
  2. hardcookin

    hardcookin Master of the Pit

    What time is the smoke starting? Good Luck!!
     
  3. b-one

    b-one Smoking Guru OTBS Member

    :popcorn
     
  4. tbonejack

    tbonejack Fire Starter

    I'll be watching.  I'm smoking my first brisket this weekend.
     
  5. idahomuskrat

    idahomuskrat Smoke Blower

    Plan on getting it on by 5am i hope anyway. Depends on when i get to bed. Smoking it due to family being in town who i hardly ever get to see. I will foil to speed up cooking time and hold temp around 225-250. Going to pick up some pecan or cherry i think.
     
  6. b-one

    b-one Smoking Guru OTBS Member

    How about pecan and cherry I like a 50/50 mix on beef.
     
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

     
  8. idahomuskrat

    idahomuskrat Smoke Blower

    So i got cherry and pecan wood chunks. You say 50/50?
     
  9. idahomuskrat

    idahomuskrat Smoke Blower

    Smoker is warming up.....
     
    Last edited: Jul 21, 2016
  10. idahomuskrat

    idahomuskrat Smoke Blower

    Sadly even though i measured the meat on the rack i had to cut three inches or so off the flat to fit the brisket in the smoker. Where i went wrong was i measured it while wrapped which squished the meat making it appear to be small enough.
    You can see the cut piece to the side of the brisket.
     
  11. smokinal

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

    Looks like a good start!

    Al
     
  12. hardcookin

    hardcookin Master of the Pit

    Should have stuck a beer can under the middle of the brisket or some balled up tin foil. Should have gave you 3"
    Watching...
     
    Last edited: Jul 21, 2016
  13. idahomuskrat

    idahomuskrat Smoke Blower

    Good Idea!!!! Never would have thunk of that.
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]
     
  15. idahomuskrat

    idahomuskrat Smoke Blower

     
  16. idahomuskrat

    idahomuskrat Smoke Blower

    Made a mop sauce. 1/2 cup apple cider vinegar, 1/4 cup black lager, 1/4 cup olive oil, 3 Tspn smoked paprika, 1 tspn salt, 1 tspn pepper, tspn of minced garlic, tspn of worcestershire sauce. Heated it until salt desolved.
     
  17. idahomuskrat

    idahomuskrat Smoke Blower

     
  18. idahomuskrat

    idahomuskrat Smoke Blower


    IT 165
     
  19. idahomuskrat

    idahomuskrat Smoke Blower

    When should i foil it?
     
  20. idahomuskrat

    idahomuskrat Smoke Blower

    Foiled at 172 IT
     

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