Frisky brisket - QView til it Hurts

Discussion in 'Beef' started by the zil, Jul 12, 2013.

  1. the zil

    the zil Smoke Blower

    My post 4th of July brisket I got at Walmart - reduced. Waiting for full packers to hit rock bottom pricing. Injected with 3/4 can beef broth mixed with 2 Tbsp Worcestershire sauce and some rub.
    Rubbed it down with:
    1/4 cup brown sugar
    1/4 cup Paprika
    2 tblsp coarse Salt (sea or kosher)
    2 tblsp Black Pepper
    1 tblsp Cayenne Pepper
    4 tsp Cumin
    2 tsp dry mustard
    2 tsp Onion Powder
    2 tsp Garlic Powder
    2 tsp Thyme Powder
    2 tsp Sage
    2 tsp Coriander Powder
    Mix all together.

    Saran Wrapped and into the fridge for 24 hrs.

    Pulled it out of the fridge while I fired up the MES & AMNPS

    Using equal parts Cherry, Hickory & Sugar Maple. Going to smoke at 200 deg F (I'm in no rush) and watch my temps.

    Now to get into that cheese I smoked 3 weeks ago. Jalapeño, cheddar, Swiss & Cojack. Want a bite. Will monitor progress for stability then off to bed.

    She hit 165 deg F about 8:00 AM. sure smells good. I spritzed it a couple of times overnight with diluted apple juice

    Into a foil pan and covered with foil. Gonna let it go to 190 deg F and pull it out to rest. Ran out of heavy duty aluminum foil. Added some aple cider vinegar to what was left in the spray bottle and added it to the pan.

    Came up to 190 deg F very nicely once I foiled it. I double wrapped it in foil and a bath towel. I'll let it rest 2 hrs in the cooler and slice into it. I saved the au jus in case it is dry. It is going to make an awesome gravy.
     
    Last edited: Jul 13, 2013
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good so far
    How is the cheese?
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking good so far! Keep the Qview coming!

    Red
     
  4. the zil

    the zil Smoke Blower

    Cheese is awesome. Melted my first batch. I need to smoke some more cheese so I don't run out.

    Brisket is my first attempt with the AMNPS, other than the cheese. I learned not to rush and let that AMNPS burn really well before putting it in the smoker. It kept extinguishing before (1st attempt with cheese) but now I know better. It is smoking like crazy.

    Once I'm confident all is well ill go to bed. Like a kid on Christmas with this brisket. Lol
     
  5. the zil

    the zil Smoke Blower

    Checked the smoker around 3 am. Must have shut it off in the dark because the temp was down to 125 at 6 AM. I pulled out the AMNPS, which had almost burned through two rows anyway. Adjusted the heat to 225 and spritzed with apple juice.
     
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummmm....brisket and cheese.  2 of my favs!

    Kat
     
  7. the zil

    the zil Smoke Blower

    Ok, I had to go to the store so it was in the cooler at least 3 hrs. I wasn't sure how to slice it so I removed what was left of the fat cap and sliced what I thought was against the grain. It seemed a little dry so I added back some of the juice I saved. I made gravy out of the rest of the juice after I diluted it.

    Any suggestions on what I could do so it isn't as dry? It is very tender but not too moist. Not Heimlich maneuver dry by any means but I was hoping for a little more moist.

     
  8. You wrapped in foil right out of the smoker I believe... Next time try letting it cool down to about. 170 before wrapping and placing in cooler ...by imeaditely wrapping the meat continued cooking ... May have contributated to the dryness .... Just a thought
     
    the zil likes this.
  9. the zil

    the zil Smoke Blower

    Thanks, good point. It was very tender and not terribly dry. My son said don't change a thing but I think it could be better
     
  10. geerock

    geerock Master of the Pit SMF Premier Member

    When you foiled it did you add a little liquid? IMHO if you are pulling at 190 you want to wrap right away to let it add a few more degrees. Also it looks like you cooked a flat and they can be a little harder to smoke and can be a bit more dry than a full packer. Lastly, when you let it sit with the rub for 24 hours some of the rub can pull the moisture from the meat, especially the sea salt.
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    A few good points here, I generally Rub with S/CBP only and shove in the heat immediately , leave it closed , watch the temps. and feed the smoker as needed and I  always get a great Brisky.

    I'l send a shot...
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

     This is what my end product usually looks like...sorry , I can only post the Q-view first and one post at a time. A real PITA.
     
  13. geerock

    geerock Master of the Pit SMF Premier Member

    Yeah, old school, that's my method, too. Only difference is I use a little bit of SPOG. Never understood the rubs with 15 different ingredients , especially for brisket.
     
    Last edited: Jul 13, 2013
  14. kryinggame

    kryinggame Smoking Fanatic


    Now that's what I call brisket
     
    the zil likes this.
  15. the zil

    the zil Smoke Blower

    I did add liquid for the foiling. I ran out of heavy duty aluminum foil and put it in an aluminum pan with cheap foil on it because that was what I had. That foil was not what I normally use. Felt like Mylar.

    One thing, I find this rub too salty. I typically don't add salt to anything (high BP). Next time I will seriously reduce the salt. I like this rub on pork a lot better but the salt has to go.

    I find that I am pretty critical of my cooking. My son can't seem to stay out of the brisket, he just ate another sammich. I think I can tweak my technique based on your suggestions and be pretty happy.

    Thanks for the suggestions, truly appreciated. I will incorporate these changes into my next brisket.
     

Share This Page