Had a 13.5lb brisket in the deep freeze for about 6 months and decided it was time to thaw it out in the fridge on Monday night. Pulled it out tonight from the cryo bag and it stunk like liquid death. Not sure what the hell went wrong, but wasn't going to take a chance. Shot over to Sam's and picked up another 13.5lb.
Took it out to examine what I got:
This is my 2nd brisket, but the first one I will have to trim. I've looked at alot of pictures and "how-to's" but don't think I was really prepared. Nevertheless, I dove in and while I think I made a few mistakes, I don't think it's going to affect the final product.
I cut most of the fat off the part that's in the lower left of this picture. After looking at the aftermath, I pulled up the Virtual Brisket, as shown on my iPad in the background, and realized I probably shouldn't have cut it off. I kept all of the fat so I can put it on the rack above to baste during the smoke.
Once the butchering, I mean trimming, was done :icon_smile: I rubbed down with olive oil and smothered with SPOG. Wrapped it up with saran wrap and threw in the fridge.
I'm going to start the smoker at around 10PM tomorrow night and do an overnight smoke so it will be ready for dinner Sunday evening. I plan on smoking at 230 or so with hickory and apple. I'll have a pan underneath the brisket to catch all of the drippings. At around 150 IT, I'll throw in the pan with the drippings, add some beef broth, foil and take up to around 180 or so. Then I'll pull out of the pan and place back on the rack until 195 IT. My thought is that will allow the bark to firm back up from the braising. Haven't done it this way before, but figured I'd give it a shot.
Thread will be updated once the smoke starts tomorrow. Stay tuned.
Took it out to examine what I got:
This is my 2nd brisket, but the first one I will have to trim. I've looked at alot of pictures and "how-to's" but don't think I was really prepared. Nevertheless, I dove in and while I think I made a few mistakes, I don't think it's going to affect the final product.
I cut most of the fat off the part that's in the lower left of this picture. After looking at the aftermath, I pulled up the Virtual Brisket, as shown on my iPad in the background, and realized I probably shouldn't have cut it off. I kept all of the fat so I can put it on the rack above to baste during the smoke.
Once the butchering, I mean trimming, was done :icon_smile: I rubbed down with olive oil and smothered with SPOG. Wrapped it up with saran wrap and threw in the fridge.
I'm going to start the smoker at around 10PM tomorrow night and do an overnight smoke so it will be ready for dinner Sunday evening. I plan on smoking at 230 or so with hickory and apple. I'll have a pan underneath the brisket to catch all of the drippings. At around 150 IT, I'll throw in the pan with the drippings, add some beef broth, foil and take up to around 180 or so. Then I'll pull out of the pan and place back on the rack until 195 IT. My thought is that will allow the bark to firm back up from the braising. Haven't done it this way before, but figured I'd give it a shot.
Thread will be updated once the smoke starts tomorrow. Stay tuned.
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