Happy Brisket Friday (with QView)

Discussion in 'Beef' started by teebob2000, Oct 14, 2011.

  1. teebob2000

    teebob2000 Meat Mopper

    Hi all!  Celebrating the Friday before my birthday by smoking up a nice 7# brisket!  Hope you enjoy the show!

    Marinated overnight in Worchestershire, cider vinegar, red wine and olive oil.  Rubbed with my beef variant of Jeff's rub (added a bunch more garlic powder and oregano, wife's preference!), onto the WSM (fat side down! [​IMG]  ) at 8 a.m. CT, a half dozen chunks of mesquite.  I also put a couple pots of coffee mixed with my drained marinade into my water pan.  Post-rub rest, pre-smoke pic below.

    [​IMG]

    I'm at 160F after 6 hours (I've actually been plateaued there for about 90 minutes), she's going great!  Below is shown post-mop, comprised of some of the rub, cider vinegar, garlic, EVO and (mostly) New Belgium 1554 black ale!

    [​IMG]

    Mmmmmm-mm!  Smells awesome!  Will follow up with more pix!!

    Have a great Friday everyone!!  [​IMG]
     
  2. smokinal

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

    Looks good so far!

    Are you going to foil it or just let it ride all the way on the grate?
     
  3. teebob2000

    teebob2000 Meat Mopper

    Gonna do foiling I think, never done a brisket that way before and want to give it a try!  Should I foil fat side up or down?  I want the meat (currently on top) to sit in the juices for a bit but I also don't want to lose any crunch!
     
    Last edited: Oct 14, 2011
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Looks good but where is the fat ?????
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Looks good but where is the fat ?????

    To this smoker FAT = Flavor
     
  6. teebob2000

    teebob2000 Meat Mopper

    Fat's on the underside, following the sug of the "fat on the bottom" thread, trying something new!!

    Hence my "fat side down! [​IMG]" comment above.
     
    Last edited: Oct 14, 2011
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good so far. Cant wait to see the finished product
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Very Nice, Teebob!

    Can't wait for the Finale !!

    [​IMG]

    Thanks,

    Bear
     
  9. teebob2000

    teebob2000 Meat Mopper

    Came out a LITTLE tougher than I would have liked.  Maybe it was the meat?  It was plateaued at 160F for over 2 hours (that was at about 7 hours on the WSM).  It wasn't that thick of a cut and I think after the first hour I should have foiled it into the oven right there.  I took it off the smoker once the plateau broke to 170 IT and into the oven @ 250F, and when it reached 205 IT, let it rest for 90 minutes still tightly wrapped.  Maybe it'll be a little better after reheating today.

    Removed from foil (flipped over to fat side up)...

    [​IMG]

    ...and then sliced.  It did have a nice smoke ring.

    [​IMG]

    I had about 1.5 cups of the mop left over.  For serving the brisket I reheated the mop and mixed in about 1 cup of my own pulled pork side sauce (ketchup, yellow mustard, Worcestershire, dark molasses, brown sugar, cayenne pepper) left from last weekend, reduced it and MAN, was that killer!!  The pork sauce is sweet/spicy (too sweet for brisket I think) and the mop was nice and vinegar-y and they balanced perfectly!  I think I've got a new favorite.

    [​IMG]

    Everything I need to know I learned on SMF!!  [​IMG]
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!!!!   That'll Do!!!!!   MMMMMmmmmmmmm..........

    Awesome !!!!

    Thanks,

    Bear
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks good  with nice juice will do a good meal[​IMG]
     
  12. jc1947

    jc1947 Smoking Fanatic

    Teebob,

    You can send that tough ole brisket my way.

    Looks great!

    JC1947

    PS: Will send shipping address later.
     
  13. Looks really good.

    Now I am hungry!!

    Happy Smokin'

    Mike
     
  14. teebob2000

    teebob2000 Meat Mopper

    HA!!!  That means I'd have to pry it from my rabid-carnivore wife's hands, and THAT ain't happening!!  I wouldn't have enough fingers left to wrap it up with.
     
     
  15. teebob2000

    teebob2000 Meat Mopper

    Thanks all.  Warmed a couple slices for breakfast (brisket -- it's not just for supper any more!) and it's a little more tender today.  I bought 3 of them so will have more in the coming weeks to practice on!
     
  16. smokinal

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

    Well it may not be as tender as you would have liked, but I gotta tell you it really looks good from here!

    Great job!     [​IMG]
     
  17. beefmeister

    beefmeister Smoke Blower

    Looks really tasty. I like the flavor profile with the marinade, etc. As to tenderness, was it a USDA Choice... just curious. Also, was it a little tough, or are you experiencing dryness. 

    Looks like a really good brisket
     
  18. beefmeister

    beefmeister Smoke Blower

    P.S..... I forgot... looks like sliced a little thick for my taste.....but that's just me....ya serve it...I'll eat it !!
     
  19. teebob2000

    teebob2000 Meat Mopper

    Yes it was choice.  I think it came off the rest a little dry, but it was much better when reheated subsequent days.

    And yeah, I did slice it a little thick for me but that's how "family members" like it.  [​IMG]
     
  20. sunman76

    sunman76 Master of the Pit

    Looks good from here [​IMG]
     

Share This Page