Good day for a brisket!

Discussion in 'Beef' started by couger78, Apr 27, 2013.

  1. couger78

    couger78 Smoking Fanatic

    I picked up on sale a large brisket a couple of days ago and decided, with the early spring weather upon us (sunny & mid-80's here today), it'd be a great time to fire up the smoker for a good, long smoke.

    A 12-pound bruiser; and not too bad a shape. Sale for $1.69 a pound, I was tempted to stock up...

    After some trimming (about 2 pounds of fat), time for some RUB.

    I keep a large jar of mixed rub I use for ribs, brisket, burgers, etc. in a large air-tight jar. It's a fairly utilitarian rub mix— paprika, black pepper, ancho chile, cumin, salt, garlic powder, brown sugar—and on this brisket I'm adding about 2 tablespoons of fresh-ground dark roast coffee = a coffee/chile rub. [​IMG]

    I put a nice coat of canola oil onto the brisket, and gave it a generous rubdown with the spice mix.

    Injection Therapy: I injected into the brisket some good beef broth (about 1.5 cups total) using a stainless injector.

    Prep the Smoker: I had to remove all my sausage-hanging paraphernalia from the smoker and did some rack-readjusting to accommodate the brisket, a drip pan, and a rack to hold the amazen tube smoker. Preheated the unit, maverick dual-probes ready to watch both smoker and brisket temp, and so I inserted the brisket. I'm using the "Pitmaster's Blend" of pellets for this smoke.

    After about 2.5 hours at 225-235°F & good smoke application, I wrapped the brisket tightly in heavy aluminum foil, adding about 1/2 cup of the beef broth before sealing it up. The brisket's temp is at 153°F.

    I'm still keeping an eye on this and it may still be awhile before the brisket hits the magic number.

    More to come....

  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking good!!!!!  Keep showing the q-views!

  3. couger78

    couger78 Smoking Fanatic

    Thanks, Kat, I'll try— although nighttime smoker shots of meat wrapped in foil may not be very exciting! [​IMG]

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That is a great price on the Brisket, stocking up sounds like a good idea...JJ
  5. dewetha

    dewetha Smoking Fanatic

    good looking brisket real good price. 
  6. couger78

    couger78 Smoking Fanatic

    So, after eleven hours in the smoker, the brisket hits the 205°F mark.

    Photo op at 1 o'clock in the morning...

    I wrapped the brisket well and let it rest overnight in the fridge.


    I heated & basted the brisket with BBQ sauce on the weber (plus 8 ears of corn on the cob) while the wife put together some fresh coleslaw.

    After about 45 minutes over medium heat, the brisket had a nice crust and glaze on the exterior.

    Sample time:

    It sliced beautifully. Very tender and the bark has a nice spicy bite to it.

    Not nearly as 'smokey' as the overnighters I've done on the charcoal & wood WSM, but still tasty. This wasnt a 'premium' cut of brisket I used—but the price was really good. [​IMG]

    I think in the future though, I'll continue to use the WSM for both butts & briskets and use the MB for smoking sausages and the like.


  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    Beautiful....and I even appreciated the foil shot!  [​IMG]

    Love it!

  8. sqwib

    sqwib Smoking Guru OTBS Member

    Wow! you got me wanting briket BADLY!
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great from here, Cougar!

  10. Drooling for some briskey now!!!  [​IMG]

    Question, you reheated the brisket over direct heat on the Weber?  That didn't dry it out at all?
  11. couger78

    couger78 Smoking Fanatic

    I kept it wrapped in the foil (opened the top to vent) during the re-heat process. Minimal loss of moisture & 'crisped' up the bottom nicely.

  12. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Awesome looking brisket Kevin!

    This is my first week at home in over two weeks so I am gonna be smoking something this weekend!!!

    May have to go check out the packers and see what I can come up with.

    Thanks for sharing your brisket with us.

  13. looks great.  My first Brisket was a bummer but it was my second or third smoke.  It came out like a well done London Broil  (my smoked London Broils are great ironically).

    I see you injected it with broth, that may be the key for me.  I don't know why but I though Brisket was a naturally fatty kinda meat.

    Excellent price though.  Its hard to find Brisket in my neck of the woods.
  14. :yahoo: Eggsellent job! Yummo!

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