A Lot Easier Than you Thought
First, “Don’t over think it” Keep it simple and it will be fine.
Here are a couple of links I posted on Brisket.
Meat selection is the first thing. When choosing a good Brisket whether it be Select of Choice a few thing to look for.
All the Briskets I buy are in Cryovac, look for briskets weighing around 12 pounds +-. Pick it up and look it over, check for a good fat cap, not too thick. Then the bend test, the Brisket should bend, if it doesn’t, too much fat, if it flops over, not enough fat, somewhere in between. Look for marbling the more the better. If you know the Butcher asked what the Packaging date on the box is. (Probably not going to happen at the big box stores) Brisket in Cryovac should be aged for 30 to 60 days 45 days being the optimum or peak time. I am not saying that a brisket you buy can’t be cooked right away, it can. But for the most flavor, a little ageing is a good thing.
I’ll be smoking a Brisket that has not been aged.
I do not inject, marinate or let it sit in the fridge with a bunch of rub for a day or two. I take it out of the Cryovac, rinse it off blot it dry, then start trimming it up. Try to keep the fat cap about a quarter of an inch, cut off any taggles or areas that need cleaning up. I rub it down with a little oil (EVOO, Canola etc.) Just so the rub will stick. Sometimes I don’t even use oil.
I coat evenly and generously with Course ground black Pepper and Salt. (You can use anything you like, but be careful with sugar based rubs)
Also doing some Smoked BBQ Beans here is the link to that: http://www.smokingmeatforums.com/t/201533/garys-smoked-baked-beans
Picked up a Brisket today (Wednesday) I’ve seen better selections but after going through quite a few I found one that was acceptable.
OK - its Friday and time to start prepping.
First on the list BBQ sauce, I made a fresh batch of BBQ sauce that’s it. Prep work done
5:00 AM - Pulled Brisket from fridge, started smoker.
5:30 AM – Trimmed and rubbed Brisket
6:00 AM - Smoker @ 225° Brisket on. Started prepping the Beans
Note: Started smoker with charcoal and added Split of Pecan
7:00 AM – Beans on added another split
9:30 AM – Robs On (That’s another story)
10:00 AM – Beans off , just right on the smoke
11:00 AM – Looking good, added another split
12:00 PM – Pulled Brisket, wrapped in butcher paper.
(New roll of Pink Butcher Paper, Have to order
It from Austin)
12:30 PM – Pulled and wrapped Ribs, back on the smoker
2:00 PM – Unwrapped Baby back’s , Back on the smoker
Spare’s need a little longer in the foil.
2:30 PM – Unwrapped Spare’s, back on the smoker
3:00 PM – Baby backs ready; Spare’s need a few more min.
3:30 PM – Spare’s ready, only thing left on the smoker is the
Brisket, added another split
6:30 PM – Brisket finally ready, 12.5 hours. Good I’m Hungry
The ribs were for a guy that works for the company my Wife is with, He wanted to learn to smoke so today was Rib Day.
A couple of pics of what I bought
Getting ready to clean it up, Like I said earlier not the best selection I have had better
Removed quite a bit of fat, marbling was not as good as I like
We are doing this Texas Style so Salt & Pepper Only (You can rub with anything
you like, just be careful with sugar based rubs.
Smoker pic Just heat coming out of the stack
Brisket had been on an hour when I put on the beans
Getting ready to pull the Brisket to wrap, Ribs have been on for 2 hours. I pulled
the beans off after 3 hours to make room for the ribs and finish up in the oven.
A shot of the Brisket before I wrapped it
Wrapped and back on. You can't find the pink butcher paper around here I ordered
a roll from a paper company in Austin
Ribs after 3 hours ready to wrap
This is around 3:00 PM Brisket has been on 9 hours total, 6 unwrapped, 3 wrapped
Un-wrapped the Baby backs, Spares need a little longer
Spares are ready, going to re-wrap to send home with my trainee
After 12.5 hours Brisket is ready, Just hanging out resting waiting to be sliced
A few sliced pics
And My supper, well worth the wait Nothing like a good Brisket, Beans and slaw
Full, full, full. The chunk in the zip lock is for the next couple of days
The other piece will be vacuum sealed and into the freezer for when I get the urge
for some good Brisket
Thank everyone for looking, Like I said Brisket isn't hard, It's the waiting