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Separated brisket.

post #1 of 37
Thread Starter 
Got it done with little trouble. Trimmed everything hard off and stuck the point in the freezer.

post #2 of 37
Thread Starter 
Got a 9x13 pan that the flat can sit in to absorb some rub flavor . Look at the fat.. about 2 lbs off 13.75 lb brisket.



Stove and cast iron pan were a bit dirty from dinner yesterday and breakfast today.. lol . The scraps of fat I'm not going to use for the flat tomorrow. I decided to do the flat on top rack of the ECB.
post #3 of 37

Looking good!  I'll be watching.

 

:popcorn

 

Mike

post #4 of 37
Thread Starter 
Guess all that soft fat I'm gonna leave on.. it's not that thick. 👍 spog
post #5 of 37
Thread Starter 
I went to the store and bought some nice rolls and some horseradish sauce for my brisket sandwiches tomorrow. I get home and look at the horseradish sauce bottle, it says best before June whatever 2017. WTH? Lol
post #6 of 37

Looking forward to seeing those brisket sammies!

 

Al

post #7 of 37

:popcorn  I'm in for this one. Brisket has become a big favorite for us.

post #8 of 37
Thread Starter 
Got the salt on for an hour then some SPOG with smoked paprika and a spoonful of sugar helps the medicine go down. Helps the medicine go down..🎵🎵



Apple and cherry today.

Edited by Rings R Us - 8/20/17 at 6:48am
post #9 of 37
Thread Starter 
One hour into flat smoke. was gonna try and get some smoke ring on it this time.. not sure if it will work with the cherry and a Apple chunks. I'm using more of those than I would hickory. I really want to put the smoke to it.


Sauce I got. I'm taking it back because it's old . Will get another fresh one of one brand or another.

Replaced that with this.

Edited by Rings R Us - 8/20/17 at 9:38am
post #10 of 37
Thread Starter 
2 hours..🤓

Going fast.
post #11 of 37
Thread Starter 


Hour 3 . Starting my beef stock reduction. Gonna try for a thick reduction for brisket.
2 cups I had in freezer but took out a few hours ago to thaw.
post #12 of 37

Looking good!  :drool

 

Mike

post #13 of 37
Thread Starter 
Quote:
Originally Posted by mike5051 View Post

Looking good!  drool.gif


Mike

Beef stock from roasted bones and simmered with veggies and herbs for 24 hours is the best thing to have on hand. Should reduce and be really concentrated.


Nice at 150 IT.

Edited by Rings R Us - 8/20/17 at 10:31am
post #14 of 37
Thread Starter 


Yummy
post #15 of 37
Thread Starter 
Hour 5 project flat
post #16 of 37
Thread Starter 

Beef stock was 3/4 full in this container before I reduced it. Now it tastes like steak juice. 😉
post #17 of 37
Thread Starter 
6 hours

popcorn.gif
post #18 of 37

RRU, Looking good !

post #19 of 37
Thread Starter 
10 hours
post #20 of 37

Did it stall yet?  Mine usually stall between 160 and 170 for a couple of hours.  You could be in for a long evening!

 

Mike

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