HOLY COW ! (Brisket, actually) - Q-View

Discussion in 'Beef' started by papad, Aug 25, 2010.

  1. papad

    papad Smoke Blower

    This was the first brisket I've ever done. I have always been wanting to do one, but have always shy'd away from them because of all the talk about how tough they can be to get them to come out good. Well my son bought one the other day and wanted me to smoke it, so I figured since I have no financial interest in this piece of meat, it won;t matter if it doesn't turn out.

    Well. figuring that it would take a long time to smoke and I wanted to be sure it would be done by the time everyone got off work, I got up in the wee hours of the morning to get it started.

    Got up at dark o'clock (3:30 am), got the smoker started by 4:00 am and it was ready for the meat by 5:00 am. Oh, and I had some pork loin that I decided I might as well smoke at the same time, so I threw that on also.

    [​IMG]

    I was smoking at 250 degrees with pecan and a few scraps of hickory and apple that I had left over from other smokes. After only about three and a half hours, the internal temps on the brisket and the pork were both at 170. So, I put them in some roaster pans covered with foil. The brisket had beef broth and a package of onion soup mix in the pan and the pork had apple juice and some apple chunks with a little sugar and cinnamon.

    Here's a photo of the pork in it's juice with the apple chunks. I didn't take one of the brisket.

    [​IMG]

    This is where I messed up on the pork. I didn't think about it being so lean, so, of course it got a little dry. I should have taken it out instead of putting it back in the smoker.

    [​IMG]

    Now, remember that I started very early expecting a long smoke. It is now 10:30 am, 5 1/2 hours after the meat went on. The brisket is at 205 degrees and ready to come off. I put them both in coolers to hold until people were supposed to arrive at 5:30. They were done WAY ahead of when I expected. If I had known that they would be done that soon, I would have stayed in bed another six hours.

    So, here is how my first brisket came out. Absolutely tender and juicey.

    [​IMG]

    Now for the really sad part.

    I didn't get any of the brisket except for the scraps that I was sampling while I was slicing it. By the time I got a chance to make my plate up, it was already gone. Everybody went totally nuts over it.

    Guess next time I'll do two of them.
     
    Last edited: Aug 25, 2010
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great [​IMG]I really don't know why people think brisket is so hard to do it just requires patience. I wouldn't count on them going that fast all the time tho they usually stall for awhile
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice smoke  [​IMG]   Are you sure that's your first brisky?[​IMG]
     
  4. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Very nice work papad,

    And I just got done posting to Lenny that I had doubts that his flat would finish in time to eat tonight. I guess ya just never know.

    The ones I did this last weekend took 12 plus 4 in the hot box.

    But my temp was a little lower then yours.

    Very nice looking chunk of brisket you ended up with.

    Nice Job.
     
  5. papad

    papad Smoke Blower

    Yep. it was my very first.



     
    I wonder if the reason it went so fast was because I smoking at 250 while it seems like most people are smoking at 225. I also do my pork butts at 250 and seldom have very much stall if any.
     
     
  6. bmudd14474

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

    Thats looks great. You should of entered it into the throwdown this month.
     
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Couldn't agree more Jerry. I don't recommend briskets to newer folks until they have a few butts and chucks under the belt first. low temps and time are the key ingredients to good brisky.

    How much did that weigh?

    It looks like a packer but a bit on the smaller side which wil definately reduce the cooking time.

    Good job! It looks very nicely sliced and presented.

    You aren't the first one to have a brisky dissapear as fast as you can slice it.
     
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Good looking smoke and lessons learned post- too bad you got robbed on the plate of brisket
     

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