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Good day for a brisket!

post #1 of 14
Thread Starter 

I picked up on sale a large brisket a couple of days ago and decided, with the early spring weather upon us (sunny & mid-80's here today), it'd be a great time to fire up the smoker for a good, long smoke.


A 12-pound bruiser; and not too bad a shape. Sale for $1.69 a pound, I was tempted to stock up...


After some trimming (about 2 pounds of fat), time for some RUB.

I keep a large jar of mixed rub I use for ribs, brisket, burgers, etc. in a large air-tight jar. It's a fairly utilitarian rub mix— paprika, black pepper, ancho chile, cumin, salt, garlic powder, brown sugar—and on this brisket I'm adding about 2 tablespoons of fresh-ground dark roast coffee = a coffee/chile rub. biggrin.gif



I put a nice coat of canola oil onto the brisket, and gave it a generous rubdown with the spice mix.

Injection Therapy: I injected into the brisket some good beef broth (about 1.5 cups total) using a stainless injector.



Prep the Smoker: I had to remove all my sausage-hanging paraphernalia from the smoker and did some rack-readjusting to accommodate the brisket, a drip pan, and a rack to hold the amazen tube smoker. Preheated the unit, maverick dual-probes ready to watch both smoker and brisket temp, and so I inserted the brisket. I'm using the "Pitmaster's Blend" of pellets for this smoke.



After about 2.5 hours at 225-235°F & good smoke application, I wrapped the brisket tightly in heavy aluminum foil, adding about 1/2 cup of the beef broth before sealing it up. The brisket's temp is at 153°F.



I'm still keeping an eye on this and it may still be awhile before the brisket hits the magic number.


More to come....



post #2 of 14

Looking good!!!!!  Keep showing the q-views!



post #3 of 14
Thread Starter 
Originally Posted by KathrynN View Post

Looking good!!!!!  Keep showing the q-views!



Thanks, Kat, I'll try— although nighttime smoker shots of meat wrapped in foil may not be very exciting! biggrin.gif



post #4 of 14

That is a great price on the Brisket, stocking up sounds like a good idea...JJ

post #5 of 14

good looking brisket real good price. 

post #6 of 14
Thread Starter 

So, after eleven hours in the smoker, the brisket hits the 205°F mark.


Photo op at 1 o'clock in the morning...


I wrapped the brisket well and let it rest overnight in the fridge.



I heated & basted the brisket with BBQ sauce on the weber (plus 8 ears of corn on the cob) while the wife put together some fresh coleslaw.

After about 45 minutes over medium heat, the brisket had a nice crust and glaze on the exterior.


Sample time:

It sliced beautifully. Very tender and the bark has a nice spicy bite to it.

Not nearly as 'smokey' as the overnighters I've done on the charcoal & wood WSM, but still tasty. This wasnt a 'premium' cut of brisket I used—but the price was really good. biggrin.gif

I think in the future though, I'll continue to use the WSM for both butts & briskets and use the MB for smoking sausages and the like.



post #7 of 14

Beautiful....and I even appreciated the foil shot!  biggrin.gif


Love it!



post #8 of 14

Wow! you got me wanting briket BADLY!

post #9 of 14

Looks great from here, Cougar!



post #10 of 14

Drooling for some briskey now!!!  drool.gif


Question, you reheated the brisket over direct heat on the Weber?  That didn't dry it out at all?

post #11 of 14
Thread Starter 
Originally Posted by RippinNTearin View Post

Question, you reheated the brisket over direct heat on the Weber?  That didn't dry it out at all?

I kept it wrapped in the foil (opened the top to vent) during the re-heat process. Minimal loss of moisture & 'crisped' up the bottom nicely.



post #12 of 14

Awesome looking brisket Kevin!


This is my first week at home in over two weeks so I am gonna be smoking something this weekend!!!


May have to go check out the packers and see what I can come up with.


Thanks for sharing your brisket with us.



post #13 of 14

looks great.  My first Brisket was a bummer but it was my second or third smoke.  It came out like a well done London Broil  (my smoked London Broils are great ironically).


I see you injected it with broth, that may be the key for me.  I don't know why but I though Brisket was a naturally fatty kinda meat.


Excellent price though.  Its hard to find Brisket in my neck of the woods.

post #14 of 14
yahoo.gif Eggsellent job! Yummo!
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