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The brisket is on! - Page 3

post #41 of 49
Quote:
Originally Posted by Bearcarver View Post

Junkers,

That looks awesome!

 

No fair using lipstick to paint a perfect smoke ring like that on the meat!  biggrin.gif

 

 

 

Bear



That's Max Factor smoke ring pink! My favorite shade!

post #42 of 49

Yup. That's a beauty. Smoke ring extraordinaire. Did you say you pulled it at 165? Was it tender?

post #43 of 49
Thread Starter 

Thanks for the compliments folks! I'm happy to say that my first brisket was a success, not one complaint from the folks eating and there were a bunch of us since people just kept showing up. Yeah that smoke ring is nice, not at deep as I thought it'd be but then again I only used 3 pieces of wood over the course of 10+ hours.

 

Alelover~ I pulled it at 165, put it into an aluminum roasting pan and 2 cups of apple juice, sealed it up with foil and put it back on the pit for a while. I was hoping to get it to 205 degrees but ran out of time. Pulled it right at 200 and let it sit for 40 minutes and rest. It was amazingly tender and juicy. I tell you it tasted so good I almost drank the apple juice out of the pan just to get all the flavor floating in there.

post #44 of 49

Great job on your first brisket......Add one more to dinner invitation.............drool.gif

post #45 of 49
Quote:
Originally Posted by Junkers88 View Post

I have no idea what you just said, packer? point? flat??? This is my first brisket so if I messed this up please let me know. icon_eek.gif

 


Go here to learn the difference.

http://www.smokingmeatforums.com/wiki/brisket-separation-technique

 

post #46 of 49
Quote:
Originally Posted by Junkers88 View Post

Alelover~ I pulled it at 165, put it into an aluminum roasting pan and 2 cups of apple juice, sealed it up with foil and put it back on the pit for a while. I was hoping to get it to 205 degrees but ran out of time. Pulled it right at 200 and let it sit for 40 minutes and rest. It was amazingly tender and juicy. I tell you it tasted so good I almost drank the apple juice out of the pan just to get all the flavor floating in there.


I missed the part about taking it 200. It all makes sense now. hit.gif

 

post #47 of 49


 

Quote:
Originally Posted by Junkers88 View Post

I have no idea what you just said, packer? point? flat??? This is my first brisket so if I messed this up please let me know. icon_eek.gif

 



These links will help some.

 

http://www.food.com/recipe/the-beefiest-juiciest-brisket-what-am-the-smokyokie-method-207187

 

http://www.howtobbqright.com/trimabrisket.html

 

If you noticed, the brisket should have been two pieces of meat separated by an area of fat. One is the Flat, the other the Point. I have to section my Brisket as my Vertical cannot handle a full one (a Packer). Wish I could. Your looks good. I used more wood than you and my smoke ring ended up right about the same. Guess it might not matter.?

 

Brisket063.jpg

 

 


Edited by Flash - 4/28/11 at 12:43pm
post #48 of 49
Thread Starter 

Alelover and Flash~ Thanks for the links and info on brisket. I'm thinking the next one will get seperated so I can use the point for pulled brisket sandwiches. mmmmmmmmm.

 

post #49 of 49

Great looking Brisket...

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