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Easter Brisket!

post #1 of 16
Thread Starter 

So i asked my loving family what they wanted for Easter dinner. They replied with a resounding voice...."We want the same brisket you made at christmas"

 

So here i am, making the same brisket as before. I just put into the smoker and it should be done around 8pm tonight. 

 

I forgot to take pictures of the meat straight out of the package. I picked up the brisket from our local butcher shop. The quality of the meat is a LOT nicer than the christmas one i did. And i know the cow that gave it's life for this meal was a local grass fed cow. 

 

anyway, I soaked the meat overnight in red wine to help tenderize the meat. 

 

Pulled it out of the wine this morning. 

 

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I got my meat rub all made up...

 

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Added a little wine to make it into a paste

 

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Gave the meat a little rub down...

 

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And into the smoker ready to smoke!

 

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I am smoking this one with cherry wood. First time smoking with cherry, but I think it will ad some nice flavor.

 

Anyway, stay tuned. More qview to come...... 

post #2 of 16

Looks great so far

post #3 of 16

Lookin Good!

 

Another participant in Brisket Day!

 

Can't wait to see the slices!

post #4 of 16
Thread Starter 

Here is the Qview of the finished brisket! 

 

WARNING, MIGHT MAKE YOUR MOUTH WATER!

 

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There you have it. All ready for easter lunch today. Reheat in the oven, and it is good to go! 

post #5 of 16

Wow, looks great!

post #6 of 16

Love the bark; looks great!

post #7 of 16

Did you foil? if so at what temps? How big was the brisket?

 

Thanks Dan

post #8 of 16

That bark looks wonderful, well done

post #9 of 16

wow it looks real good

post #10 of 16

Nice looking brisket.  Does it get much flavor from the wine?  I would love to try that but my wife doesn't like wine.  She hates it in tomato sauce.

post #11 of 16
Great looking bark. icon14.gif
post #12 of 16
Thread Starter 
Quote:
Originally Posted by ronrude View Post

Nice looking brisket.  Does it get much flavor from the wine?  I would love to try that but my wife doesn't like wine.  She hates it in tomato sauce.

 

I have found that the wine helps tenderize the meat better. I have tried a couple briskets without the wine soak, and they were not as good. When i soak it in wine, the meat just melts in your mouth. I can barley pull it out of the smoker without it falling apart. 

 


 

Quote:
Originally Posted by DanBono View Post

Did you foil? if so at what temps? How big was the brisket?

 

Thanks Dan


 

I did not foil it. The brisket was 9 pounds. I took it to 195 in the smoker, pulled it out and let it rest for 20 min. then cut into it. 

post #13 of 16

That is one awesome looking brisket. I'm planning one and need details please!

Does the brisket have a "wine" taste after soaking it? Any particular wine?

What temp did you smoke it at?

 

Thanks!


Edited by SmokinHusker - 4/11/12 at 12:15pm
post #14 of 16

Wow, that looks amazing! Brisket is one project I've never attempted, but after viewing this thread, I'm resolved to try it soon, right after I do some reccomended mods to the Char-griller. 

post #15 of 16

Never thought of marinading in wine.

 

Looks WONDERFUL!

 

-Bob

 

 

post #16 of 16
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

That is one awesome looking brisket. I'm planning one and need details please!

Does the brisket have a "wine" taste after soaking it? Any particular wine?

What temp did you smoke it at?

 

Thanks!

 

We used a Red wine. I am not really a wine guy, so could not tell you really what kind of red wine, other than red wine. 

 

It does seem to have some wine flavor hints in there. Its not a bold wine flavor at all, but you can taste a very subtle wine flavors to it.

 

We smoked it at 225 till the brisket hit 170, i then bumped it up to 250 and took the brisket to 195.

 

We smoked it with cherry wood. It was good, but I like the hickory or mesquite smoke a lot better.  
 

 

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