First smoked brisket.

jarjarchef · Aug 22, 2012

So tomorrow I am doing my first brisket in a smoker. I have done several seared and finished in the oven, but never one in a smoker.

So I will already be behind the 8 Ball with this one. I can not start until about noon, the weather is looking to be crummy and my new pop up canopy was destroyed the other day. I am kicking around building a quick shelter with some metal roof material I have from another project. I am not really expecting to have it done in time for dinner, I do have a couple racks of spare ribs I will be doing at the same time.

So my plan is to trim most of the fat cap off and season with a simple run like I would use on a prime rib (salt, pepper, garlic, onion, oregano and anything else that catches my eye). I don't care for sweet rubs on beef. Tomorrow I am going to get the smoker up to 250 ( I like it a bit hotter), place an aluminum pan with aus jus ( beef stock, red wine, bay leaf, thyme, carrots and onion. I will adjust s&p after the cook), then a wire rack on top and place the brisket on the rack. Hoping for some of the yummy juices to season the aus jus. When it hit 170 foil and continue to 185-190, let rest and slice.

I am bebating on doing burnt ends. Really depends on the time it gets done.

I will post recipes of what I do, when I do it. Depends on what floats my boat when I start.

scarbelly · Aug 22, 2012

Sounds like a good plan and I volunteer to sample for ya

jarjarchef · Aug 22, 2012

Dinner is at 6:00. Don't think the brisket will be done then, but we can chill and have a beer while it finishes....

chef jimmyj · Aug 22, 2012

Have fun...JJ

woodcutter · Aug 22, 2012

At my house when we are waiting for the smoker to do it's thing and having beers we call it "preparing to dine".

dragonmaster194 · Aug 22, 2012

Sounds good to me jarjar, please post Q-view so I can see your success. Steve

smokinhusker · Aug 23, 2012

Sounds good and lots of luck and don't forget the q view!

jarjarchef · Aug 23, 2012

So I was able to get home a bit earlier from the Doctor. Everything was on the smoker by 12:10!!!!! Whoot almost an hour earlier then I was expecting. So dinner is around 6:00 tonight. I have no expectations of getting the brisket done in time. I am only hoping to get it to a reasonable temp by the time I go to bed. I do have spare rib for tonight dinner, along with a few side to go with them.

I will post the recipe for the rub and aus jus after I taste them. I do not want to send out a bad recipe.

Aus Jus (has some body to it)

32oz       Beef Broth (low sodium)

15oz       Tomato Sauce

15oz       Red Wine

1/2c        Worcestershire Sauce

2ea         Medium Onion (julienned)

3ea         Carrots (sliced)

2ea         Bay Leaves (crumbled)

1 1/2Tbl   Dried Parsley

1/2tsp     Dried Thyme

Brisket Rub (enough for 2-3 10lb briskets)

1c           Sea Salt (fine ground)

2Tbl         Black Pepper

3Tbl         Granulated Garlic

3Tbl         Granulated Onion

1Tbl         Dried Oregano

2tsp         Celery Salt

3Tbl         Chili Powder

Aus Jus start view.

Aus Jus.JPG

jarjarchef
Aug 23, 2012

Cleaned brisket. I cleaned it more than I have in the past. I don't like the huge fat cap at the end and i don't want to trim it later and lose all the bark and seasoning. We shall see.

Cleaned Brisket.JPG

jarjarchef
Aug 23, 2012

Everyone getting all warm and cozy.......

Start 1.JPG

jarjarchef
Aug 23, 2012

Hoping to catch some of the yummy dripping to make a great dipping sauce...

Start 2.JPG

jarjarchef
Aug 23, 2012

I am smoking the pork trimming for either snacks later or to save for beans or greens at a later date.

big lew bbq · Aug 23, 2012

I want to see the finished Q-View.

Big Lew BBQ

jarjarchef · Aug 23, 2012

4 hours into the cook.

I wrapped my ribs at 3.5hrs due to being a bit thick and lower temp.

My little helper was ready to clean up anything that fell onto the floor.

My Helpper.JPG

jarjarchef
Aug 23, 2012

Brisket just before I spritzed it. at 4th hour we are at a steady 145IT.

4hr Brisket.JPG

jarjarchef
Aug 23, 2012

I feel we are in good shape. The aus jus looks great.

dragonmaster194 · Aug 23, 2012

Looks good so far, remember to feed that helper, otherwise they quit helping. Thanks for the Q-view so far, waiting for the finished product. Steve

jarjarchef · Aug 23, 2012

So here we are with another lesson learned. The whole day I had the Aus Jus under the brisket catching the yummy drippings. Meanwhile I am trying to figure out why can I barely get the smoker to 225 degrees. Then it hits me, you have the pan full of liquid not letting it go any higher....DOOOH!

I pulled the brisket and foiled it at 165 when I pulled the ribs out. Then the smoker shot up in temp to over 300. I was able to get it to 250, but the brisket hit 192 in about 1 1/2 hrs. So I pulled it to let it rest. I am very happy with it. Will have to really see tomorrow when I make some samiches for dinner.....

I have updated the first post with the recipes.

Just as I was removing from the smoker and getting ready to serve.

B Ribs Finished.JPG

jarjarchef
Aug 23, 2012

A little cut view........

B Ribs Cut.JPG

jarjarchef
Aug 23, 2012

Aus Jus before I strained it. VERY YUMMY!!!!! Almost a demi glace consistency, just a little thinner. It coated the back of the spoon very nicely.

Finished Aus Jus.JPG

jarjarchef
Aug 23, 2012

Brisket after resting, just before my taste slices. Then in the fridge to chill till dinner tomorrow.

Brisket Done.JPG

jarjarchef
Aug 23, 2012

Sliced view. I think next time I'll trim all the fat off the tip. I sliced it a bit too thick, but it still pulled apart with a little tug, but not too much.

Sliced.JPG

jarjarchef
Aug 23, 2012

Over all I was very happy with the results.

chef jimmyj · Aug 24, 2012

Very nice and the meat all looks great...JJ

jarjarchef · Aug 24, 2012

Dragonmaster194 said:
Looks good so far, remember to feed that helper, otherwise they quit helping. Thanks for the Q-view so far, waiting for the finished product. Steve

She is very well taken care of to the point that my wife gets a little upset because she follows me everywhere when I do a smoke. The smoker sits out on my deck by the front door. When we take her out she will sit and stare at the smoker and look back with this look of "what's for dinner tonight?" :biggrin:

driedstick · Aug 24, 2012

very nice

dragonmaster194 · Aug 24, 2012

Jarjar, All looks great, thanks for the Q-view, and the recipes. My helper did the same, unfortunetly we lost him last month. Wife says no more pets for me unless it is a Bonsi tree.Enjoy your success, it all looks like you will have good eats for a while! Steve

wes w · Feb 2, 2013

I don't mean to bump old threads, but my question usually related to the topic.

I picked up a whole brisket today on quick sale. ( 24.00 off.)

Couple questions:

I usually fill my water pan with hot water. Once water is hot, isn't the steam hotter then the heat?   The water in my water pan is next to boiling or boiling throughout a long smoke. My smoker is also baffled pretty small. Its easier to keep a bigger fire then a small one. My water pan serves as 80% of my baffle.

Does the brisket need to be bacon wrapped, just to be on the safe side?

My plan is to cut it in half and freeze it for a later smoke.

I always look at meat when I go to the market. Today it payed off.

Hope everyone has a great week-end!

jarjarchef · Feb 2, 2013

I have actually changed my process. Take a look here and see...... http://www.smokingmeatforums.com/t/133524/brisket-aus-jus-w-pics-and-recipe

I do not put any liquids in the pan under the brisket. I have changed a few of the process style of spices as well for the rub......

I would cut it length wise. This way you will have the point and flat for both cooks....just me that is all...

Not sure why you would need to wrap a brisket, but if I were to it would be bacon...... Bacon is just awesome!!!!!!:biggrin:

The smokers I have used that have water pans and I put water in them. I have a hard time getting the temp to 225 and I burn a lot of fuel keeping it there...... I have herd several others that actually don't add water to their pan. They will use playground sand and cover it with foil and form a pit in the middle to catch the drippings....... That is why I chose to remove the liquids from the drippings pan...to much moisture in the cook chamber.....if you see post #12 you will see where I had a moment of enlightenment......... My vote no water......

wes w · Feb 2, 2013

Thank You Chef,

First off, I didn't realize brisket had that much fat in it. I see no need for any kind of wrap. I was thinking it was a really lean cut.

I cut it pretty much big to small. Thought when I got to it, I would do the small end first.

Thanks for the info Chef. Bookmark!

First smoked brisket.

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