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2013-06-22 - Brisket w/Pecan wood

post #1 of 18
Thread Starter 

Hi folks!

 

I have been dying to take another shot at brisket, this time doing some burnt ends in a homemade BBQ sauce.  Today, we embark on that journey, and I think it fitting to kick it off with words from a favorite program my wife and I watch...Iron Chef America:

 

"So now America, with an open heart and an empty stomach, I say unto you in the words of my uncle: 'Allez cuisine!'"

 

 

Pitmasters! Start your fires! (Don't quite know how to type that in a manner that captures Myron Mixon's Georgia accent.

 

 

She's a beauty...needs a little trimming

 

She's a beauty...needs a little trimming

 

 

Montreal steak seasoning

 

Montreal steak seasoning

 

 

Scored it to get the seasoning in and trimmed off some fat

 

Scored it to get the seasoning in and trimmed off some fat

 

 

And it's on!

 

And it's on!

post #2 of 18

Looking good so far, Piaconis!  Keep the qview coming!  popcorn.gif

 

Red

post #3 of 18
Thread Starter 

Here is a shot from an hour and a half in...looking like it is smoking nicely.

 

About an hour and a half in...looking good so far.

post #4 of 18

Looks like it will be good. Now keep the door closed and have apepsi.gif.

Happy smoken.

David

post #5 of 18

Looking real good so far.  Reinhard

post #6 of 18
Thread Starter 

Thanks guys!  Kinda wish I would have trimmed the one edge just a shade more, but I'll probably take some off prior to foiling and resting so I can render it in a saucepan and add the flavor into the sauce.

 

Also, going lower than usual today.  My temp range is running 200-225.  Should give plenty of time to break down that collagen.

 

David, I usually take photos if it burns a little too hot after adding fuel and I need to bleed off some heat.  The fire brick that I have inside helps it recover really quickly.  Other than that, lid is closed for the majority of the journey.  It makes for some nice Q-view.  But I will definitely have that drink, lol!

post #7 of 18
Quote:
Originally Posted by piaconis View Post

Thanks guys!  Kinda wish I would have trimmed the one edge just a shade more, but I'll probably take some off prior to foiling and resting so I can render it in a saucepan and add the flavor into the sauce.

 

Also, going lower than usual today.  My temp range is running 200-225.  Should give plenty of time to break down that collagen.

 

David, I usually take photos if it burns a little too hot after adding fuel and I need to bleed off some heat.  The fire brick that I have inside helps it recover really quickly.  Other than that, lid is closed for the majority of the journey.  It makes for some nice Q-view.  But I will definitely have that drink, lol!

I have to agree. It is hard to get that pic. With the lid closedRules.gif.

Happy smoken.

David

post #8 of 18

That may be my million dollar Idea. A smoke camera. It will take pics and post them for you. Just set it in the smoker and walk away.

help.gif

David

post #9 of 18
Thread Starter 

David, I like it!  Now that is using technology.

post #10 of 18

Ahhhhh.... grasshopper, learn to smoke by sound. Listen with the door shut to hear if its making happy happy sounds. After a while listening you'll be able to pick out by the accent, which part of the country the meat is from. Then you'll know which beer to serve with it. The PBR beef is strickly for rednecks.

 

(walks off singing, "red necks, white socks, and blue ribbon beer)

post #11 of 18

Looks good to me....keep showing that q-view....only when ya have ta' open the door to that cooker!  LOL

 

Kat popcorn.gif

post #12 of 18
Looking good man.

Would love to be doing another brisket this weekend myself but it is just my sis and I this weekend. Plus half my errands require a trip into the city.
post #13 of 18
Thread Starter 

Well, 11.5 hours in, and we are at 172.  The temps really dipped on me when I ran out of lump and had to switch over to briquettes (Doh!).  Here are a couple of new pics:

 

Five hours in, and looking good!

 

Five hours in, and looking good!

 

 

Eleven and a half hours in, getting closer! Look at the bark starting to develop. Mouth is watering already, but still more to go.

 

Eleven and a half hours in, getting closer! Look at the bark starting to develop. Mouth is watering already, but still more to go.

post #14 of 18

drool.gifStarting to take on nice color.

David

post #15 of 18
Lookin' Good!
post #16 of 18
Quote:
Originally Posted by piaconis View Post

The temps really dipped on me when I ran out of lump and had to switch over to briquettes (Doh!). 

 

 

I have a yoder side fire box smoker, similar in size, and anymore I use a chimney or two of lump to start out and then use split wood for the rest of the cook.

post #17 of 18
Thread Starter 

Well, I used the last of one bag of briquettes, and decided to finish with pecan and hickory chunks the rest of the way.  My plan was to pull it, separate the point from the flat, and run the point longer.  However, I absolutely destroyed the point in the process.  It just was not separating properly.  To make matters worse, I discovered that one of my probes was reporting low, so I had done the whole thing a little further than I wanted to.

 

Here are some pics:

 

Nice smoke ring, though a little dry on the edge. 

 

Pretty good smoke ring

 

 

These were some nice slices

 

More cuts

 

 

Here is my destroyed point, lol.  Ended up finishing it in the oven, wrapped in foil

 

I massacred the point...will chop it up the next day for burnt ends and add sauce

 

 

My wife made some amazing red-skinned potato salad from Chef Robert Irvine's recipe.  Anything with that much bacon, scallions, and onion is a winner with me!

 

Final pic, with Chef Robert Irvine's potato salad (recipe my wife made, and boy was it good)

 

 

All in all, it wasn't bad, but wasn't my greatest work either.  Pecan was ok, but I guess I just prefer the stronger smoke flavor a little more.  However, to be fair, I'm probably going to try it again with some Fruita pecan.

 

Also, the sauce was a bust.  I messed up my measurements, and ended up with something that more closely resembled marinara, and simply didn't have time to reformulate to correct.  I refrigerated it and am going to play with it more today.

 

Thanks for checking it out!

post #18 of 18

Looks good. Nice smoke ring. Since you say you are not happy with the results. I insistpolice2.gif You musk keep trying. Untill you love the results. Then do it some more.

Thanks for the Qview

Happy smoken.

David

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