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Brisket Flat... My First! :)

post #1 of 11
Thread Starter 

Hello All,

So 2 nights ago i was purusing around on my favorite site (SMF), especially when I'm hungry, When i came across the "alelover's" first brisket post... an i thought to myself why the heck havent i done one of these wonderful selections of meat yet... My girlfriend saw me drooling from the mouth while looking at his post and asked me what i was going to smoke. i told her we needed to take a trip to costco and see if they have any brisket. We found some and i was able to get a 4 pounder for $20. its expensive but i love this meat and im keeping my fingers crossed it turns out. So last night i made a rub of smoked paprika, granulated sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper, cinnamon, cocoa powder, garlic powder, and celery salt. tasted great before i put it on the meat so i can imagine what it is gonna taste like when its all said and done... anyhow. i then lathered the meat with a little worchestershire sauce and franks red hot sauce (Took place of a mustard) and rubbed her down with the rub. As of now she is in the smoker at 205 degrees (using a hickory/ mesquite mix 60/40). its been a little over 2 hours now and its getting close to foil time. my temp probe is correct too. the temp climb is slowing down now so im sure it'll b done around dinner time. i am gonna take her to 195. i will be placing some beef broth into the pan before i foil too. here is some qview for all that are interested in looking. i will post the later stage pics when i get there. and of course i wont let you all down and ill get that money shot. beercheer.gif

Pic of Flat in packing

 

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Pic of seasoned flat

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After resting in the fridge all night and before placing into smoker....

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it was in the fridge in the glass container and transfered to the aluminum pan for the smoker... more pics to come in a while. Cheers

post #2 of 11

looks good can't wait to see the finished pics!!! Did you say that your only smoking at 205??and after 2 hours its close to foil????

post #3 of 11

The temp climb is slowing down... it's approaching the stall. Why only 205? Briskets like low and slow but 220 to 230 is a little more better imho.. Looking forward to the finished product..


Edited by Pit 4 Brains - 1/21/11 at 4:00pm
post #4 of 11

just didn't understand.. thought smoking at 205 and its close to foil is impossible in only 2 hours!! lol

post #5 of 11

Looks good, can't wait to see it sliced. biggrin.gif

post #6 of 11

icon_cool.gif

Well the meat looks fine so far now just get it into the smoker.

post #7 of 11
Thread Starter 

sorry i was talking to the GF when writing the original post. it wasnt close to foiling, in fact i foiled it about a half hour ago. i am smoking at 205 a few people who have cooked em said that was a good temp to do it at. real low and real slow... we will see how it turns out... who knows maybe next time it'll b at a higher temp. 

post #8 of 11

Looks Good So Far...

post #9 of 11

Lookin' good, I'm waiting on the "money shot" to see how this 205º works out.

post #10 of 11

Ditto, Want to see the results smoking at 205. Will it get to 140 in 4 hours if it is probed or injected?

post #11 of 11
Thread Starter 

OK All,

 

Sorry for the ultra long delay in posting the rest of this smoke. Family troubles got the best of me and today is the first day i could get back. Anyhow, the results of the meal were completely OUTSTANDING for my first brisket. i was scarred that the meat was going to be dry and not so tastey since it was my first but myself and the GF absolutely loved it. along with it i made up some broccoli sauteed in butter and a little garlic, and also some rosemary gold potatoes. friggin' good. with the left over brisket i was makin brisket sandwiches for days after. best leftovers ive ever eaten. again i apologize for the delay so without further delay.... here's some qview! PDT_Armataz_01_11.gif

 

just before foiling i threw some beef broth into the pan...

 

 

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it was foiled until about 1800 hours(6pm) when i pulled it out and let it rest for a while. then i threw it onto the chopping block and started slicing!

 

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i didnt get the smoke ring that most get but its probably due to my GF liking a balanced taste of smoke to meat flavor. however it could b due to me not perfecting the TBS effect. it was good food regardless though. and for the final shot of what the plates looked like (unfortunately i have no shots of the sandwiches i made)....

 

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GOOD EATS!!!! A Lot in part to this forum. Great inspiration here. Next up... My first chuckie!!!!!

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