First brisket smoke

rollin smoke

Meat Mopper

Original poster

Nov 3, 2012

222

11

Pembroke ga

• Nov 10, 2012

• #1

I have a brisket point that is going on the rack in a few hours. I was wondering...is there anything that i should be doing different because its just the point?

Proceeding with injections...Thumbs Up

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Nov 10, 2012

• #2

I would do it the same way. I put a pan under mine to catch the drippings to make a slightly thickened Aus Jus.

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

If you don't want it to have a slightly thickened result add diced tomatoes instead.

http://www.smokingmeatforums.com/t/126546/first-smoked-brisket

 

rollin smoke

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

222

11

Pembroke ga

• Nov 10, 2012

• #3

Thanks! The aus jus sound pretty good!

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,033

670

N. Central Idaho

• Nov 14, 2012

• #4

So how was it???? you know what they say

LOL

 

rollin smoke

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

222

11

Pembroke ga

• Nov 14, 2012

• #5

horrible... I made corn beef hash out of it. Haha I think I'll just stick to pork in chicken.

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Nov 14, 2012

• #6

  Don't give up so quick. Brisket only sounds hard to do, but it's not!  Look up Jeff's tutorial on brisket. It is awesome!

  Mike

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Nov 14, 2012

• #7

NO,NO,NO.....even though you made a little mistake , don't get Pi$$ed , make some Burnt-Ends or as you did, a hash... lots of goodies come from mis-cooked Brisket. Beans, Chili , Stew , Soup...

Don't give -up on the Briskets, keep trying and ask questions if you need to , someone here will give a good direction to go in to not waste the goodness.

Have fun and...

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Nov 14, 2012

• #8

Oh by all means don't give up. The point makes excellent burnt ends - but I don't like all the fat in it so that's what I do with the point! Then I put them in my smoked Three Bean Casserole, baked beans, all sorts of goodies. 

 

Last edited: Nov 14, 2012

mike johnson

Master of the Pit

OTBS Member

Mar 9, 2012

1,051

59

Lacey, WA.

• Nov 14, 2012

• #9

try and try again. Even if its chewy you still get the smoke flavor

.

 

smokingribs

Newbie

Sep 27, 2012

12

10

• Nov 14, 2012

• #10

Try a flat cut corned beef brisket some time. It takes about 8 hours and you need to get it up to 200 but it is great.

 

rollin smoke

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

222

11

Pembroke ga

• Nov 14, 2012

• #11

I'm sure I'll be trying it again. Just a learning curve. I've been smoking and grilling pork and chicken for a good long while now so i do a pretty good job at that. Steaks on the grill...no problem. Beef on the smoker....another story! Haha! But i know it's just like anything else...practice makes perfect. But with the high cost of beef brisket i can't really afford to make too many mistakes.