TEXAS STYLE BRISKET
I have been doing a lot of pork lately, so the other day I was at the store and they had Briskets on for $1.97 lb So the timing couldn’t have been better.
These were Select Briskets so I picked through them till I found one with a good fat cap, lots of marbling and not too big.
I started at about 6:00 AM
The outside temp was 48° with a heavy dew
Smoking at 225° with Pecan
6:20 AM ----- Fired up the smoker using my Weed Burner started prepping the Brisket
Removed from Cryovac, rinsed, trimmed and seasoned with Salt & Pepper
60% Pepper and 40% Salt
6:50 AM ----- I put the Brisket on
9:15 AM ---- The Beans went on
Outside temp 52°
9:30 AM ---- Started BBQ Sauce
10:30 AM --- Started grinding a Pork Butt for Breakfast Sausage (Sorry That's another thread)
12:00 PM ----- Pulled Brisket and wrapped in Parchment Paper, Pulled the beans,
5:15 PM ---- Pulled Brisket off the smoker and on the counter to rest.
6:00 PM ---- Sliced Brisket
I would like to take a minute to talk about how Easy a brisket really is to Smoke. I see people on here that are obsessed with constantly monitoring
The IT, “DON’T WORRY ABOUT IT” It is going to take a while to start creeping up. People are way too focused and concerned about reaching the STALL and worrying about temps. The only temp that is important is the FINAL temp which “Should Be 202° to 205°” theoretically and in a perfect world But no always. (I covered that in my earlier brisket post’s.
So kick back and enjoy the Pics and info. And please feel free to PM me with any questions are problems.
A nice 12.66 lb Select Brisket for a buck ninety seven a pound
I trimmed a good bit of fat off to try to get a uniform 1/4 " +- seasoned with my
Top Secret seasoning ----- Salt & Pepper That's it You can use anything you like
But real Texas style brisket in just S&P
Got my fire going with about a chimney of unlit charcoal and a split if Pecan, (Used my Weed Burner
to get it started and heat up my grates and the rest of the smoker
That looks like frost, but just heavy dew
A Beautiful Sunrise in East Texas
I had to have some Beans to go with my Brisket, even though the boss said she was
tired of baked beans (Been doing them a lot lately) so just a small batch
Brisket after 5 hours of pecan smoke, and beans about 4 hours
I opened the lid to put on the beans and didn't open it again till noon to wrap the brisket
and pull off the beans
Brisket wrapped and back on. I used Parchment paper, I really like the Pink
Butcher paper I need to order some more.
Here is a shot of the beans after they came off the smoker
Brisket hiding under the towel and resting on the counter
Here if what it looked like before I covered it
You can see the final temp was 203.5 º
OK here is what I was waiting for, the unavailing I was well pleased with the
Bark and final color. The parchment helps hold in SOME moisture but retains
the nice bark
Beans felt left out so had to put them in with the Star
Grandsons plate in the background (He couldn't wait as usual) My BBQ sauce I made
and a bottle of McClards sauce from Hot Springs AR.
And the slices, Nice smoke ring moist, tender and juicy
A couple of shots of my plate
And an end shot (I have to have the end)
Supper for tomorrow and a big chunk vacuum sealed and ready for the freezer for a
Thanks for looking,
Edited by gary s - 10/30/15 at 9:40am