Brisket On! Brisket On!

forluvofsmoke

Smoking Guru

OTBS Member

Aug 27, 2008

5,170

409

• Apr 26, 2013

• #21

Nice first briskey!!! The sliced shot has some nice moisture showing when I zoomed-in, too...I'll bet it is tender...falling apart under the knife is a good sign, IMHO. Smoke ring isn't everything, either...if electric, won't happen...it's the smoke flavor that counts in the end, though.

Once you get a brisket under your belt, it's hard to refuse the next chance at one...they are versatile in how they can be prepared and finished, and very flavorful.

Enjoy, as I'm sure your will!

Eric

 

fwismoker

Master of the Pit

Dec 31, 2012

4,279

1,033

North East Indiana

• Apr 26, 2013

• #22

Oh gotta love ya some burnt ends!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Apr 26, 2013

• #23

Great job on your first brisket! Looks amazing.

 

dewetha

Smoking Fanatic

Original poster

Thread starter

Aug 21, 2011

737

16

Chicago - south Burbs

• Apr 26, 2013

• #24

thanks everyone. it was a great leaning experience and some decent food came out of it. it certainly was very tender. so some of the temp, times and technique can be kept.  I need to adjust the rub ingredients and the amount i put on. i need to use a stronger wood than pecan. I not sure it i was getting enough smoke or it's too mild for beef.

kudos to Chef JimmyJ Au Jus recipe. that smelled and tasted fantastic. that will always be part of my brisket cooks! 

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• Apr 26, 2013

• #25

It all looks great!  Very nicely done...That sliced shot is money for sure! 

Red

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Apr 30, 2013

• #26

Beautiful!  Absolutely beautiful!!!

I love a good brisket and don't cook as many as I should.

Gonna remedy that soon.

Great job and thanks for sharing!!!!

Bill

 

dewetha

Smoking Fanatic

Original poster

Thread starter

Aug 21, 2011

737

16

Chicago - south Burbs

• Apr 30, 2013

• #27

The burnt ends were very good. I need to do this again very soon!!

 

micmoren

Newbie

Apr 18, 2013

1

10

• May 21, 2013

• #28

Hi. Pretty new to the forum but not to smoking. Mesquite wood is pretty popular here in West Texas for brisket. Flavors beef nicely. Give that a try if you can find any. 

 

dewetha

Smoking Fanatic

Original poster

Thread starter

Aug 21, 2011

737

16

Chicago - south Burbs

• May 21, 2013

• #29

micmoren said:

Hi. Pretty new to the forum but not to smoking. Mesquite wood is pretty popular here in West Texas for brisket. Flavors beef nicely. Give that a try if you can find any. 

Click to expand...

thanks.

i sure ebay will have some. that is where i get my pecan wood from. i'mm look for a west texas supplier !

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 21, 2013

• #30

Looks good , with the Ends and all , I know it was good.

I too love a good Brisket:

Betty 013 - Copy.JPG

• oldschoolbbq
• Oct 8, 2012

And will do all I can afford, [when Trish lets me] .

Have fun and as always . .