My first attempt at brisket!

Discussion in 'Beef' started by squirrel, May 14, 2010.

  1. squirrel

    squirrel Master of the Pit OTBS Member

    Howdy all,

    Well, I bought a brisket from a new meat shop here in town. It's a choice cut, paid 2.99 a lb. and it is 14.53 pounds. I think that's a little large, but it's here now so whattya gonna do? I just opened up the package, and I haven't a clue! LOL! Actually, I realize it needs some massive trimming, I mean look at that hunk of fat! I do have fairly decent knife skills, so that's not too intimidating. And since this is my first time, I'm not expecting a whole lot, live and learn aye? So, you nice fellers can jump on in here and help a sista out with some advice.

    I want to marinate it overnight and put it on the smoker early tomorrow a.m. (I plan on having a couple of drinks tonite, so probably not too early).
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Don't trim too much of the fat; that's what makes brisket "brisket!" Q-View, please, and I hope you have some friends coming over to help "dispose" of it properly!
  3. squirrel

    squirrel Master of the Pit OTBS Member

    Well, look at this freak of nature:

    Well, I was trying to get a more even piece of meat, and not really knowing much about brisket I decided to cut it in half, just to see what was inside:

    So, who knows what's gonna happen, I'm gonna smoke them in a foil pan so I'm going to take the extra fat and put it on top for a while. Like I said, this is an experiment. What's the worst that could happen? I have wasted more time and money on crazier stuff than this!
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Good luck on your brisket.

    When trimming a full packer you will have the flat on the bottom and then a good solid line of fat running through and then a very marbled piece of meat on top of that line of fat sort of on top and partially on the side of the flat, that would be your point which is GREAT for burnt ends.
    I like to trim down to about 1/8" fat but sometimes remove all the fat, if you do trim all of it off be sure to spritz more often to keep it moist.
    As far as thinking it was quite large you're right.
    Generally when shopping for a brisket it is better to try and get one under 14lbs, when they get to 14lbs and over that is a sign that it came from an older cow.
    Nothing wrong with it at all though, just a bit of a tip.
    Good luck [​IMG]
  5. fng

    fng Fire Starter

    it will do fine. I'm new here and new to smoking period,and my first ever smoke was with a brisket. it seemed very scary but once things got rolling it was fun.(the all night smoke was rough). I myself will b doing briskets 3 and 4 starting later tonight both with no foil, and spritz to done temps. listen to the pros here and most of all have fun. the smoke game has become a new passion of mine! good luck, and enjoy
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  7. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Well, if I'm not too late, here's the brisket marinade and rub that I use:

    Brisket Marinade

    1 1/2 cups red wine
    1/2 cup olive oil
    1/4 cup Worcestershire sauce
    1/4 cup brown sugar
    1 1/2 tablespoons lemon juice
    1 tablespoon wine vinegar
    1 tablespoon kosher salt
    1 teaspoon cayenne pepper
    1 tablespoon paprika
    1 teaspoon onion powder
    1 teaspoon garlic powder
    2 teaspoons black pepper

    Brisket Rub

    1/2 cup paprika
    1/3 cup brown sugar
    3 tablespoons garlic powder
    3 tablespoons onion powder
    2 tablespoons oregano
  8. meateater

    meateater Smoking Guru SMF Premier Member

    I like the idea of laying the fat cap back on top, just might be onto something! .[​IMG]
  9. squirrel

    squirrel Master of the Pit OTBS Member

    Thanks for all the info! I think laying the fat caps back on top is a good idea. Yea I butchered them to hell and back, but I didn't have a clue! I love you guys, thanks!
  10. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    If your planning on doing this the low and slow method ( 225° ) you will be smoking that bad boy for 12 to 16 hours. There are a few that like the hot and fast method around here. If your planning on eating that today, you might look into that method. I did a quick search and found this post. Looked good!

    I really like this tutorial on trimming brisket. It's nice and clear as to what to do.

    I leave more fat on than they do, but the part showing how to seperate the point from the flat is really good.

    Happy smokes!
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes you did butcher that brisket but it will smoke and it will taste good and yes you will get patted on the back for it tasting so good. Any more questions.
  12. squirrel

    squirrel Master of the Pit OTBS Member

    Well, so far so good. I just checked the temp and it s 150F. I didn't marinate, instead opted for that awesome dry rub recipe from MM. I love the combo of sweet and salty with a hint of spice. I did put the fat cap on top and I just took it off. It's hard to say if it's gonna be tender or not, I'll have to wait and see! I making sides of hoppin' johns and rice, fried squash and brioche rolls. Yummmmmm! Oh, and strawberry shortcake for dessert! The sad thing is I'm dining alone!
  13. Eating alone? You've got enough to feed an army. Invite the neighbors over, and have them bring the beer!
  14. squirrel

    squirrel Master of the Pit OTBS Member

    I might take my neighbors some plates, but last time they came over a couple of them really showed their redneck side! [​IMG] LOL! I mean, I'm a country girl and all, but they are just over the top with the cussing in front of kids and such. I, too, can have a gutter mouth on occasion, but not in front of kids, just not cool. So, it's me and my creepy kitty. She loves my cooking![​IMG]
  15. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    It should have enough internal fat to be fine. Just make sure to start poking around at about 185 for tenderness. A skewer or temp probe should go in like butter. It can happen anywhere from 185 to 195. Just depends on the cut.
  16. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    I've separated the last few briskets I've done. If you're trimming the fat you'll find the spot where the fat separates the point and flat and you can cut right through there while pulling one from the other. The next one I do I'll do whole since I haven't done it that way in a while.

    I think I cut the very first one I did in half because I didn't even realize there were different parts.

    I cook for myself too so leftovers last a while. I've got a couple neighbors that get some samples but I tend to eat most of it myself eventually..

    I've got a 7.5 lb butt on right now, it's definitely going to last a while.
  17. squirrel

    squirrel Master of the Pit OTBS Member

    OMG!!! This was the most horrible thing ever! I am too embarassed to show photos. It was nasty! I didn't get my hopes up, but damnit man this was bad. Atleast the sides were good. Maybe next time. I have to do more research. It was tough and just plain ole bad. Sad, sad, girl.
  18. Too bad it didn't turn out to your liking. Only thing I can say is to keep practicing, search the forum for information on what you are trying to do and apply what you learn to the next time you practice. Don't let a small set back get you frustrated, If I did that I would have quit a long time ago!!
  19. caveman

    caveman Master of the Pit SMF Premier Member

    Pray tell, share with us. What happened? How long did it smoke? Did you foil or not? Did you let it rest afterwards? Give up the details so we can discuss it & make your next Brisk a success.
  20. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    dont sweat it the first few dont always turn out great, just make notes and keep trying briskets do take a long time and usually if you foil for the last couple hours with some juice in it really softens the meat
    definately keep the fat on the next time
    cover with mustard and a good amount of rub and let sit in fridge for a couple days
    let cook a good long time to break the meat down
    dont give up keep trying

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