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Brisket - first Qview

post #1 of 5
Thread Starter 

A buddy brought me a trimmed brisket from TX a couple of months ago, handed it to me in an opaque plastic grocery bag, and I stuck it in the freezer without looking at it. I was planning to make some pastrami with it until I took it out to thaw two nights ago.

 

AppleMark

So, it was already spiced - no pastrami to be made this time.

Can't look a gift horse in the mouth - nothing to do now but

smoke it and eat it.

 

My son cut a half-round of apple for smoke.

 

From here to the Smokin' Tex preheated at 250F.

 

Nice, light apple smoke for 2 hours at 250F.

 

Ready to go into the oven at 250F for three hours along with

two cups of water. Lid goes on blue speckled roasting pan.

 

The brisket turned out great - moist with good smoke flavor.

 

 

Potato salad and fresh asparagus (not shown) trimmed out 

the meal, which was great.

 

Cooking a pre-seasoned brisket was not what I had in mind,

but it turned out well.

Wes


Edited by stripernut - 6/28/13 at 10:08pm
post #2 of 5

I don' mean to rain on your parade.  Why are yo puttin it in the oven?  Please tell me there is a very good reason!  Some new folk think you can just Blow and Go .  CUT SLASH HIGHER HEAT.ETC! I think this may be one of those times.  Hello and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  The trial and error method works well.  We will try to help you keep the errors to a minimum since we already made ‘em for ya.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

post #3 of 5
Thread Starter 
Quote:
Originally Posted by KC5TPY View Post

I don' mean to rain on your parade.  Why are yo puttin it in the oven?  Please tell me there is a very good reason!  Some new folk think you can just Blow and Go .  CUT SLASH HIGHER HEAT.ETC! I think this may be one of those times.

Hi Danny,

Thanks for your comments. I put the brisket in the oven so I could place it in a covered pan with 2 cups of water. Previous briskets on my smoker have turned out dry. I used the same temp in the oven that I used in the smoker (250F) as stated above, so no higher heat. No rain on my parade, as the brisket turned out great. Not trying to cut any corners, just wanted a nice, moist, smoked brisket, and that's what I got. The family was pleased. Thanks again.

Regards,

Wes

post #4 of 5

I DO apologize.  As I reread my post I can see where it may have come across as harsh.  That was not my intent.  If puttin your brisket in the oven creates the meal you and your family enjoy then by all means continue to do what works for you.  Again I am sincerely sorry if I offended anyone by my off the cuff, badly worded post.  Good luck my friend.  Keep Smokin!

Danny

post #5 of 5
Thread Starter 

Danny,

Forget about it - no problem. I mainly posted this to see if I could go through the mechanics of uploading pics, etc. I am learning a lot from this forum and want to be an active participant. I will tackle more complicated recipes that I find here as time goes on. I also want to build a smokehouse this fall. The wealth of information here is a treasure.

Best,

Wes

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