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DTG 3rd smoke - Brisket

post #1 of 16
Thread Starter 

Alright, ladies and gents!  DTG 2nd smoke - Chicken Thighs was a success.  So it's time to move on to something else....Brisket!!

 

I started off by trimming the fat to about 1/2" thick.  I cut the whole thing in half about 2/3 the way up the flat, so one side would be mostly flat, and the other would be mostly point.

 

 

Almost 11 lbs.

 

 

 

Before trimming...

 

 

After trimming...

 

 

I weighed the fat - 1 lb, 3 oz.  Not bad.  So we got a brisket on the pit weighing about 10 lbs.

 

 

 

I used the marinade from post #3 of this thread:  http://www.smokingmeatforums.com/t/93152/brisket-marinade-finishing-sauce-any-ideas-would-help

 

And after it sat overnight, I used the rub from the same post, and let it warm up on the counter while I fired up the smoker.

 

 

Left side still with just marinade.  Right side has rub.

 

 

Both rubbed.

 

 

 

And on the smoker!  I have a digital thermometer at grate level right next to that angle iron handle to monitor grate temps.

 

 

 

And away we go!!  Stay tuned......

 

While you're waiting, feel free to check out my pit mods!  I'm updating the thread to the next mod in about ten minutes.

 

http://www.smokingmeatforums.com/t/148594/old-country-bbq-pits-wrangler-mods#post_1054642

post #2 of 16

Looking good so far. Why did you cut it in half?

Happy smoken.

David

post #3 of 16

Pretty...and that was a lot of fat!

 

Keep showing pics.

 

Kat

post #4 of 16
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

Looking good so far. Why did you cut it in half?

Happy smoken.

David

 

Since the point side was so much thicker, I was afraid of it not being done at the same time as the flat.  I've seen a few people cut them in half, so I figured I would just to be safe.

 

Quote:
Originally Posted by KathrynN View Post
 

Pretty...and that was a lot of fat!

 

Keep showing pics.

 

Kat

 

Thank you!  Yeah, I was surprised.  But since it's my first brisket, I didn't have anything to compare it to.

post #5 of 16
Thread Starter 

Having a heck of a time swinging between TBS and WDS.  I'm pre-heating the wood until it's very hot before I put it on the coals, and it causes white, billowing smoke for fifteen minutes or so.  Is this a huge problem?

 

I'm using seasoned oak.  Splits are about 2 - 3" x 10" (ish).

post #6 of 16
Thread Starter 

Okay, the point got done way sooner than I expected.  It was sitting at 194*, when the flat was still at 175*.  I hurried them both into some tinfoil, and let the point sit for another twenty minutes in the smoker.  I then pulled it, and wrapped it in a towel.

 

When I cut it open, it looked very juicy.  But the farther I got into it, the meat started looking....shiny?  Almost like fish scales, how they have that silvery tint.

 

The thing I was most worried about was my on and off battles with white smoke.  The first thing I did was popped a chunk of charred meat into my mouth, and crunched it up and let it sit on my tongue.  I didn't get any numbness, or metallic taste.  In fact, it tasted kind of like an overdone steak.

 

I ate some of the brisket.  I didn't really like it, but the wife and kids loved it!

 

After about ten minutes of sitting on the counter, it had started to really dry out.  Is that normal?  I don't recall it drying out that fast at the bbq joints.

 

Q-vue of the point...

 

 

 

 

 

 

 

 

See how the third one from the bottom is silver colored?  It isn't camera flash.

 

 

 

 

The flat is almost ready to come off!

post #7 of 16
Thread Starter 

The flat is done.  I kind of thought it sucked.  Wife says it's good.  Either way, it's the worst I've had so far.  Either I'm paranoid from staring at smoke for the last seven hours, or it has a hint of creosote.

 

Q-vue as promised...

 

 

 

 

 

 

 

 

 

Stay tuned for DTG smoke #4 - Brisket...sweet revenge.

 

I'm going to practice more on smaller fires, and use less wood.  My goal was to use mostly wood for heat, but I can't get it to burn clean without temps going through the roof.  So I'm going to rely on lump with the occasional chunk.  By then, I'll have my thermometers at grate level, and tuning plates in and adjusted.  Temps are pretty easy, but smoke isn't.  Starting to realize that anyone can control temps.  Controlling temps and smoke at the same time is another story...

post #8 of 16

What temp are you running the smoker? how long did it take? did you wrap it and let it rest? How long was the rest?

It looks good.

Happy smoken.

David

post #9 of 16
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

What temp are you running the smoker?

The top thermometer was running between 235 and 285.  But I was very careful with my digital at grate level, and I had it at 225 - 235 the entire time.  It was a chore.  During the times that I added fuel, or moved coals around, I had to open the lid on the cooker briefly to get temps in check.  But overall, after the mods, this cooker is really easy to keep at a certain temp.

how long did it take?

About six hours for the point, and seven for the flat.

did you wrap it and let it rest?  How long was the rest?

Ugh....I did, but I got caught with my pants down.  I didn't expect the point to be at 194* in less than six hours, so I hurried some foil on both of them.  I let the point cook a bit longer, and then let it rest in a towel for about thirty minutes.  The flat got to cook in foil for an hour, and I let it rest for thirty minutes as well.  Or thereabouts, anyway.  Not what I had in mind, but that's what ended up happening.

 

 

 

It looks good.

Thanks!!

 

 

Happy smoken.

David

 

 

Thanks, David.  Answers in bold.

post #10 of 16

Where did you get your brisket for 1.77lb. Looks good but i'm a newbie trying to get all the tips I can before I try a brisket. 

post #11 of 16
Thread Starter 
Quote:
Originally Posted by kmitch007 View Post
 

Where did you get your brisket for 1.77lb. Looks good but i'm a newbie trying to get all the tips I can before I try a brisket. 

 

Wal-Mart.

post #12 of 16

We are usually our harshest critics. It looks good to me.

 

Disco

post #13 of 16
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

We are usually our harshest critics. It looks good to me.

 

Disco

 

Thanks.  But trust me, the creosote got it, and it tasted like crap.  In the end, I threw it away.

 

One day left before days off start...

post #14 of 16
Thread Starter 

Here is a link to DTG Smoke #4 - Brisket.....sweet revenge:  http://www.smokingmeatforums.com/t/149650/dtg-smoke-4-brisket-sweet-revenge

post #15 of 16
I did the exact same thing last weekend with 10 pork chops. Wife and kids claimed they were delicious while I almost gagged from the taste. Hoping to redeem myself this weekend by "being one with the Thin Blue Smoke". :-)
post #16 of 16
Thread Starter 
Quote:
Originally Posted by slayerinokc View Post

I did the exact same thing last weekend with 10 pork chops. Wife and kids claimed they were delicious while I almost gagged from the taste. Hoping to redeem myself this weekend by "being one with the Thin Blue Smoke". :-)

 

Good luck to you, sir!!

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