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First time doing a brisket - Page 2

post #21 of 24
Originally Posted by yjay View Post

I shall brisket.

I may do another tri tip or something to regain my spirit.



Originally Posted by WaterinHoleBrew View Post

It's all a learning experience man... Don't get discouraged, briskets can be stubborned & quite time consuming.... When ya have the time, try another... You will nail it ! icon14.gif


There is always such great advice and encouragement on SMF.  WHB is a classic example.


Long ago I figured out "if someone else can do it, so can I."  The fun is in the learning, and the eating.  We've all served less than perfect Q at some time, but even then it still got eaten.


One of my tricks for Q that is juuuuust on the line of being edible is to grind up the leftovers in a blender or food processor and make a spread out of it, you know, like chicken salad.  I've done it with turkey, chicken, pork, and beef.  Trust me, less than perfect Q makes some of the most amazing bread spread known to man.

post #22 of 24

Couldn't agree more noboundaries, there is always a wealth of info here on SMF, but from time to time there will be conflicts as far as the right method or beliefs.  Brisket is kind of like politics and religion, there are so many different ways to achieve a properly cooked brisket that there will be some head butting occasionally.  As for all meats, knowing your smoker is the first key to a smoking success.  Second of all, use the KISS method...brisket gets over thought so much because it's this magical meat that takes time to learn how to cook, it's all about your method really.  Due to the size of the meat, you can just about season the exterior with anything you like, you'll get that flavor on the outside, but mostly you'll get that rich, beefy flavor from a brisket.  SPOG is a great start, it's the base for my rub, with a few other Texas flavor additions (cumin, chili powder, cayenne and paprika).  Cook temps will vary from one smoker to another, 225 works, 250 works, 275 works, heck there are alot of folks cooking them hot and fast above 300 degrees.  Find what your smoker runs at most efficiently and learn to cook at that temp.

Brisket simplified...rub it 1 hour before it hits the pit, place in your smoker, smoke for 3 to 4 hours depending on the temp you're cooking at, higher temps 3 hours, lower temps 4 hours,  untouched (this means don't even open the door, no basting, no mopping), wrap in foil or place in covered foil pan with either beef au jus, beer or cola, place back in smoker, if you are using a meat therm (which I do not), once the IT has reached 195, start doing the toothpick test (round toothpicks preferably) every 5 degrees of climb on the IT, once the pick slides in like butter, pull the meat and allow it to rest for at least an hour, then slice across the grain and enjoy.        

post #23 of 24

I agree with the others.  Don't let one smoke that didn't go your way get you down.  As a person new to this hobby, I have had my fair share of failures.  For example, I thought I had baby backs and the snake method on my Weber down pat, and this Sunday,  turned them into pulled pork. Haha probably because I too was simultaneously smoking my first brisket.  And the best positive that comes out of your mistakes, is that whether it is undercooked and chewy or overcooked and mushy, you have given the meat great smoked flavor and you can use it it other dishes.  Undercooked brisket can be added to chili or beans and will tenderize while cooking in that dish.  Overcooked meat that becomes a little mushy or stringy, can be used for enchildas, tacos, etc.  Always find a bright side!

post #24 of 24
Thread Starter 

My wife did make a positive out of the left overs. She cut them into small 3/8" or so cubes, sauteed garlic and onions with olive oil,, added the chunks to the pan and cooked the mix nice and hot, then squeezed a lime on it. Put that in corn tortillas with cheese and it was insanely good. Somehow the meat was very tender, probably from cooking at a high heat. Served with home made refried beans.  Authentic type street tacos with a smokey twang. Definitely worth trying with some brisket leftovers.

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