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BD’s Vaquero Brisket

post #1 of 16
Thread Starter 

This week I've been craving  a good brisket. So while on the way home from an independence day celebration at the lake we stopped by the grocery store to pick up a packer. 12 pounds. 

 

Ive been working on a rub for a while now with intention of posting it here. I think it's pretty good and simple to make. If you ever give it a try let me know what you think. Here it is:

BD’s Vaquero Brisket Rub

(Always A Work in Progress)

 

Ingredients:

  • 1/2 cup paprika
  • 1/3 cup brown sugar
  • 1/4 cup kosher salt
  • 3 tablespoons garlic powder
  • 3 tablespoon coarse ground black pepper
  • 3 tablespoons onion powder
  • 2 tablespoons oregano
  • 1 teaspoon comino (cumin)
  • 1 teaspoon cayenne pepper

 

I'll inject this brisket.  I make my injection with a 32 oz carton of beef stock and 2 tablespoons of the rub. Heat over the stove until the rub is dissolved and then put it into the refrigerator until it is cold.

 

After its injected I coat only the top fat cap and sides of the brisket with the rub. 

 

It's around 11pm. I'll put this beef into the MES at 225 degrees. I'm using the Amazing Pellet Smoker with Hickory pellets about 3/4 full. My trusty Maverick remote thermometer is keeping a watchful eye on the internal temp of the meat and monitoring the smoker temp.  

I'll check on it in the morning.

More later

Brian


Edited by BDSkelly - 7/5/14 at 9:01pm
post #2 of 16
Sounding good!
post #3 of 16

Party at Mr. Skellys tomorrow....... Bring your appetite, swimsuit, beer and babes!! Heck if we got all this already, why are we going to his house again?  Brisket!! That's right........


Edited by Foamheart - 7/5/14 at 11:12pm
post #4 of 16
Thread Starter 

 I woke up in the middle of the night (as old men often do) and decided to take a peek.  This is about 4 hours in a low 225 temp and wispy light smoke. Just beginning to turn color and it has a looong way to go! b

post #5 of 16
Thread Starter 

12 Hours in. Internal Temp is  now 160.  I'll mop it with a little apple cider vinegar mixed with some of the rub. 

b

post #6 of 16
Thread Starter 

With an internal temp of 175 degrees its time to wrap it in foil with a splash of the mop solution.  Then back into the smoker and I'll take the IT up to around 190 degrees and then take it out and give it a good rest before slicing.  Looking pretty darn good!

b

post #7 of 16
Quote:
Originally Posted by BDSkelly View Post

12 Hours in. Internal Temp is  now 160.  I'll mop it with a little apple cider vinegar mixed with some of the rub. 
b


That's gonna be tasty Brian ! Been wantin to do a brisket for a while now.... Ya may have pushed me over the edge... I'am on my way for dinner ! LOL
post #8 of 16
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Party at Mr. Skellys tomorrow....... Bring your appetite, swimsuit, beer and babes!! Heck if we got all this already, why are we going to his house again?  Brisket!! That's right........

No problem. Just bring strawberry juice! 


Edited by BDSkelly - 7/6/14 at 12:06pm
post #9 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Sounding good!

Thanks Case. So for far it looks like it will be a good one! b

post #10 of 16

Mmmmmm....... Strawberry juice!

 

That brisket be alookin pretty dang tastee!

 

CANNONBALL!!!!!!

post #11 of 16

Bris-Kit, Bris-Kit, Bris-Kit......!!

 

OMG!! Is that Elvis in the pool????

post #12 of 16
Thread Starter 

And here is the slice.  Tender. Juicy. Well seasoned with just a bit of heat. 

 Mmmm. Just the thing for a summer Sunday dinner  b

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

Bris-Kit, Bris-Kit, Bris-Kit......!!

 

OMG!! Is that Elvis in the pool????

Naaah  He was here last week! b

post #14 of 16

Lookin good, but I seem to remember the word packer above...........

 

I bet there is more commin!!

post #15 of 16
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Lookin good, but I seem to remember the word packer above...........

 

I bet there is more commin!!

That precious Peak is saved! I cube it up and then freeze in in a few quart sized zip bags. Next time you catch a glimpse it will most likely be swimming in a pot on pintos! 

b

post #16 of 16
Quote:
Originally Posted by BDSkelly View Post
 

That precious Peak is saved! I cube it up and then freeze in in a few quart sized zip bags. Next time you catch a glimpse it will most likely be swimming in a pot on pintos! 

b

 

Mmmmmmmmmmmmm........... Pinto's!!!!

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