I have been haunting this forum for years now, and have taken many pictures to start a Q-View. Alas, I usually get so busy at the end of the smoke i don't get any pics of the final product before it is gone.
That changes today!
The warden and I decided to do a brisket this weekend, as it is her favorite. I first picked up a select 9.7 lb select packer from Wally-World, but then I found another 10 lb Angus choice one the next day (at twice the price). But I figured "Hey, it takes as long to smoke one as two."
I started yesterday at about 2pm. Trimmed them up, added a bit of OVOO and some worcestershire and ten hit them with some rub (new recipe). I found if I lined the counter under my board with cling wrap, It made things much easier to transfer to the wrap.
Wrapped and ready for a day in the chill chest
At about 11pm I started the 18.5" WSM using Kingsford blue and a combination of Oak and Hickory. Cut up some onion, celery, carrot, and added some garlic clove to a pan, added a modified bradley rack so the brisket wouldn't sit directly in the juices and allow some smoke to get underneath.
Ready to hit the smoke! The select is in the pan, and the angus will sit on the top rack to baste the lower one.
Smoker is at 235. Added a wire rack with some seasoned fat from the trimming to allow it to render out an baste the top one, which bastes the bottom one, which adds the magic Jus! It's a smoked meat eco-system!
Let everything smoke/roast for about an hour, then added bay leaf, thyme, and beef broth to the veggies. It's 2am at this point. Time to get some shut eye and let the WSM do it's thing.
_________________
Back up at 8am. Temp is holdin steady at 225.
About 9am IT hits 160-165, so it's time to wrap. I'm trying using butcher paper for the first time. Usually I don't wrap at all, but I have people coming over to eat around 2pm, and I don't have the time to wait the extra couple of hours naked may take
This is the Angus.
...and the select prior to wrapping.
Both back on the smoker. Water added to the veggies and Jus
More to come (if I don't forget to take the pics.)
J
That changes today!
The warden and I decided to do a brisket this weekend, as it is her favorite. I first picked up a select 9.7 lb select packer from Wally-World, but then I found another 10 lb Angus choice one the next day (at twice the price). But I figured "Hey, it takes as long to smoke one as two."
I started yesterday at about 2pm. Trimmed them up, added a bit of OVOO and some worcestershire and ten hit them with some rub (new recipe). I found if I lined the counter under my board with cling wrap, It made things much easier to transfer to the wrap.
Wrapped and ready for a day in the chill chest
At about 11pm I started the 18.5" WSM using Kingsford blue and a combination of Oak and Hickory. Cut up some onion, celery, carrot, and added some garlic clove to a pan, added a modified bradley rack so the brisket wouldn't sit directly in the juices and allow some smoke to get underneath.
Ready to hit the smoke! The select is in the pan, and the angus will sit on the top rack to baste the lower one.
Smoker is at 235. Added a wire rack with some seasoned fat from the trimming to allow it to render out an baste the top one, which bastes the bottom one, which adds the magic Jus! It's a smoked meat eco-system!
Let everything smoke/roast for about an hour, then added bay leaf, thyme, and beef broth to the veggies. It's 2am at this point. Time to get some shut eye and let the WSM do it's thing.
_________________
Back up at 8am. Temp is holdin steady at 225.
About 9am IT hits 160-165, so it's time to wrap. I'm trying using butcher paper for the first time. Usually I don't wrap at all, but I have people coming over to eat around 2pm, and I don't have the time to wait the extra couple of hours naked may take
This is the Angus.
...and the select prior to wrapping.
Both back on the smoker. Water added to the veggies and Jus
More to come (if I don't forget to take the pics.)
J
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