Spur of the moment brisket flat

Discussion in 'Beef' started by jirodriguez, Oct 9, 2010.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    So over Labor Day weekend my sister got married, her husband comes from a large Mexican family and for the meat for the wedding they raised and slaughtered a cow. They made huge pots of Birria (which is heaven in a pot!), I ended up spending most of the weekend wrageling the kitchen crew and doing dishes since they didn't have a caterer.

    My reward was delivered to me this last Wed., one of the brisket flats from that cow (his name was Chaco). I put it in the fridge to thaw, and decided to get it on the smoker today. Since it was a trimmed full flat, it didn't have a fat cap and was fairly thin, and I knew I needed to watch out for it drying up.

    I decided to rub it down with a big flavorfull rub: brown sugar (for bark), lots of black pepper, salt, paprika, garlic powder, chili powder, dry mustard, cayane powder, a pinch of sage, and a little bit of cumin. Then to make sure I got a nice coating I slathered the brisket with a thin layer of yellow mustard and loaded it with as much rub as it would hold.

    Since it is jus the flat I am running my WSM at a lower temp., about 190-200° so I don't cook the moisture out of it. I have some mesquite in there for flavor, and am running it low and slow. Here is a shot about 4 hrs. in:

    [​IMG]

    .... oh and to top it off I only have about half the charcoal I need... lol. So my plan is to run it as long as I can with the charcoal I got, then when I can't maintain temps in the smoker I'll finish it off in the oven. [​IMG]
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    It sounds like a good idea. So how did it turn out???? Lets see ole chaco
     
    Last edited: Oct 9, 2010
  3. deannc

    deannc Master of the Pit

    Looking great so far!  Congrats to your sister, sounds like you had a busy time getting all the food together for the wedding.  
     
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    LOL... it's still going... will have some finished photos in the AM. [​IMG]
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Well it's a littler later than the next "morning"... lol, but here are some more pics. I was able to keep the brisket in the smoker for 6 hrs. before my mix of briquets and lump couldn't keep the temps up and I had to transfer to the oven. So I tossed it into a 200° oven for another 6 hrs. and took it to 205° internal temp, pulled it wrapped it in foil and tossed it in the fridge (it was 2 AM.. lol). Gonna reheat it for dinner tonight. [​IMG]

    [​IMG]

    (a little piece accidently "fell off" so I had to eat it... lol)

    [​IMG]
     
  6. thebarbequeen

    thebarbequeen Smoking Fanatic

    You sure got beautiful color and a killer ring on that brisket.  Your rub is a lot like what I use most of the time, I like it on the spicy side.  yay for northwestern smokers! (I've got a butt and two chucks in right now - RAINY day doesn't affect the CSE). It poured up here in Seattle last night and this morning-hope you weren't getting drenched during your efforts.
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nah... in true NW fashion I have a covered section on my deck, so I can smoke year round in our "liquid sunshine". We didn't get any downpours here in Portland, but we did get the lovely NW non-stop mist that we all know and love... lol.
     

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