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Brisket #2.......getting there.

post #1 of 5
Thread Starter 

Weight: 4.3lbs fully trimmed section cut from full packer at Conisbees Butchers in East Horsley

Smoker: WSM using wet-to-dry smoke chamber technique by Eric (forluvofsmoke) on SMF.

Woodsmoke: Apple with some Oak.

Charcoal: Supagrill charcoal briquettes – 5kg burning in a semi-minion(includes top-up).


I was going to smoke this on the 12th Feb, but the weather report was lousy, with Thursday 13th looking much better, so thursday it was.

Below is an image of the meat after I had trimmed off an uneven fat cap, and any other thick areas of fat:

Below is an image of the underside:


I had decided to use Jeff's Rub, after coating with mustard so that the rub stuck better, shown here on the WSM:


Above image taken at 9am - brisket on smoker.

Hoping to maintain approx 225F throughout the cook process.

I also decided to use Eric's(forluvofsmoke) wet-to-dry smoke chamber technique, whereby I placed 2/3rds of a quart of water in a foil tray, nested on top of a waterbowl 2/3rds filled with pea-shingle, which I have added a link to below:


I also decided not to foil, before reading up on how much longer it can take when you don't foil head-wall.gif

I had asked an old friend to come over to taste some of my marvellous fayre........ we didn't eat anything till about 11pm lol


It was 9.30pm when the IT finally reached 190F, at which point, we both decided to give it another 1F rise before pulling(right after I gave it some prodding with a cocktail stick, which felt tender):banana_smiley:.

So I pulled the brisket, and before remembering to take any pics, loosely foiled it, wrapped it in a towel, and into a cooler bag I'd bought especially for the occasion.

We managed to wait just over an hour before we had to slice into it, due to severe hunger pangs. I sliced the thin end, which had become quite dry, however the smoke flavour was excellent and it was nice and tender.

Yesterday the 14th, I decided to try pulling half of what was left instead of slicing, which I really enjoyed. The mix of chewy bark and soft meat inside is right up my street, and I made a thin gravy from scratch to moisten the meat which worked well. I had bought 2 medium sized ciabattas, of which I used one, with the moistened brisket and some 'slaw and potato salad.


Today(15th Feb), I pulled the rest of the brisket. In another thread by Eric(forluvofsmoke), he makes a cherry balsamic finishing sauce, which I found really appealing, so I made some. What was interesting was that when tasting the sauce whilst cooking, the pepper was very strong, however , when finished and used to moisten the pulled brisket, tasted a lot more balanced - dont get me wrong, it was still pretty peppery - wouldn't want to overuse it, but it was really, really good. Here's a link below:

So, I missed a few pics out of the process, but here are a couple of the pulled brisket:

and closer:

 These are without the finishing sauce added, because I only use a small bowl to try the sauce out with the meat, and didn't have my camerablah.gif. If it helps, it looks very similar to Eric's pics with finishing sauce added .

Finally, I also got round to trying Danny's Cornbread recipe, which I've never had before, but loved it thumb1.gif

I ate some with my pulled brisket(with finishing sauce), 'slaw and potato salad, and it was totally awesome!



So I'm getting there with this smokin' lark, more practice required, which is always fun.


Finally thanks to Eric, Danny, and Wade, for sharing their wisdom and recipes - really appreciated.

Not forgetting SMF for being a huge friendly resource for anything smoke relatedth_wsmsmile0ly.gif

post #2 of 5

Hello Andy.  Great looking meal.  LOOKS LIKE CORNBREAD TO ME!  :icon_biggrin:  Remember, cornbread is an excellent butter delivery system.  REAL butter makes it better.  Really glad all turned out well.  Looks like you are well on your way.  Keep Smokin!


post #3 of 5
Thread Starter 

Thanks Danny.

Regarding butter, about 20years ago, I had a Taoist T'ai Che teacher, who was also a great philosopher, and when speaking of butter, exclaimed that the Danish had been eating butter for 2000 years, and it hasn't harmed them!

I grew up eating butter, and never stopped - everything in moderation as they say.

Worth mentioning that I used animal fat for your recipe. Why? Because it tastes better! :439:

post #4 of 5
The brisket looks great. The WSM is great for cooking them evenly and I see you have a nice even colour all over. That can be more difficult to achieve with some offset smokers because of the temperature gradient in the chamber.
The trimming looks good to me too - though some on here will prefer to leave some fat on. The only slight difference I would have done would be to trim off the last of the silvery membrane. It does not take long but does require a very sharp knife for that though. A minor detail.
Yes the foiling will make a difference as you realised too late. This would also have helped prevent the thin end from becoming so dry. How did the flap turn out? If you want to help keep that moist you can always roll it first and tie with butchers string. This gives it a little more thickness when cooking and helps retain the moisture. If it is a little dry though it makes good burned ends.
Eric's cherry balsamic sauce sounds lovely. I must give it a go.
Great looking cornbread too. I have made Danny's recipe several times now and I agree with you - it works very well.
I am looking forward to seeing the results of your next smoke. Do you have anything particular in mind?
post #5 of 5
Thread Starter 

Thanks for your comments Wade -

I pulled the flap at about 2pm which was 5hrs in, let it rest in foil for 3/4hr, then ate it for a late lunch snack.

The flap had a line of thin fat running through it would did wonders for keeping the meat moist and it was tender too.


You're right about the silver membrance - my cutting technique needs some refining still, and as you say, very sharp knife.


This second attempt had certainly made me realise the merits in using a good butcher - the meat quality, service and experience I got at this butcher was excellent.

They own several farms where they rear their own stock, and the meat I bought just seemed to be on the next level from what I bought before from the supermarket.


My next project will be a pork shoulder at sometime during the coming week, using meat from the above butcher.

I also have a chuck joint(as opposed to steaks) in my sights, as it looks like the internal fat and marbling of this cut would make a good project for a low'n'slow cook.

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