friday cook with qview brisket

big game cook · Sep 12, 2008

this brisket will be tomorrows meal for the smoker.

scored fat.

rubbed well and into slices and wraped for the evening. ready for the heat tomorrow. and apple wood fire.

cant wait. i love brisket sammies with horseradish sauce.

more tomorrow.

smokin365 · Sep 12, 2008

Cant wait to see the finished product.

richtee · Sep 12, 2008

Nice looking brisket. One thing I'd mention...that's a BIG hunko-meat - get your rub on heavier if ya can, as it can take it! The mustard slather helps it take more rub, and hold it.

waysideranch · Sep 12, 2008

Sweet meat BIG GAME.

smoke freak · Sep 12, 2008

Im with Rich on this one. Beef is a big flavor and it can take big flavors. My brisket rub includes flavors that would overpower pork or especially poultry. I pile it heavy on beef. However I dont use mustard. I rub it down with worchestershire then apply rub. After it soaks up the liquid then I shake on more rub. But thats just me...

capt dan · Sep 12, 2008

Load that baby up! My brisket rubbs are black pepper heavy(twices as much as pork rubs). Cover it well so you cant see the meat, then wrap it up nice and tight in big celophane(24 inch wide stuff) and rest in the fridge for 8-12 hrs. The rub will soak in nicely!

smoke freak · Sep 12, 2008

Man, Its time for another brisket, isnt it...

pinkmeat · Sep 12, 2008

Cannot wait to see this one!!!

big game cook · Sep 13, 2008

ya i hit it again and am kooking today. i forgot there was a big tool sale yesterday. and i didnt want to leave it unatended. finished pics soon.

sorry fellas. i hate mustard. cant go there lol.

big game cook · Sep 15, 2008

well with ike swirrling over head i had one heck of a time. i got my brisket on saturday afternoon and planned to have it done early am. but the temps i had a hard time keeping at ideal. i had it on untill 3 am and still wasnt satisfied in the tenderness. so i was forced to cheat. we have a digital oven and after 11 hrs on the brinkman smoker i foiled with 3 layers. and placed fat up in the oven at 235 for an additional 5 hrs. so it shut off at 10am. and i left it in there foiled and undisturbed untill 2pm. and look at these pics. the smoker did its job with smoke and flavor and the oven finished her up for me while i slept. i couldnt manage temps asleep. but it was absoultly awesome. one of the best ive done and wouldnt hesitate to finish like that again if i had to. also i did sear it over flaming charcoal before smoking. not till black just like the edge you would want on a steak. to hold moisture. i mopped it with apple juice and maple syrup mix while smoking.

heres right before i foiled to pop in oven at 3am.

tools needed to carve. 2 forks. it wouldnt even let me move with a fork. fell apart.

so i had some shredded brisket sammies with horseradish sauce while watching the race today. im a happy man. doing a fatty tomorrow. that will be a first. and no darn rain tomorrow. weve had about a foot in the past 2 weeks.

big game cook · Sep 15, 2008

had some abts on sat for an apitizer. turned into the meal lol.
filling
1lb hot sausage.
1 tsp horseradish/chopped
1 tsp minced garlic
1/2 tsp cayanne pepper powder
1/2 tsp of itialian seasoning
pack cream cheese

bacon and dashed with cajun seasoning before hitting the smoker.

grothe · Sep 15, 2008

Da** nice smoke! Love the apps...errr...I mean meal LOL
Great job!!

erain · Sep 15, 2008

good lookin brisky!!! ya it sucks when they wont let ya cut them. them naughty briskys!!! great job!!!

richtee · Sep 15, 2008

Hate it all you want...but try it. Not a HINT of mustard taste remains. And it holds SOO much rub it's crazy.

big game cook · Sep 15, 2008

ya ive heard that. i just might. i will hold you to your word lol. i just dont like mustard taste at all. if it is gone i could probably do it. but i would have to have wife do the smearing. i cant stand the smell either. always have been trned off totally to the smell and taste. but if theres no HINT of it left. i will give it a shot. im game for trying anything once.

motorhedd · Sep 15, 2008

Very nice BGC

One thing I have learned here....the advice from the OTBS members is golden!

1894 · Sep 15, 2008

Another " you won't taste any mustard flavor " . I put ketchup on hotdogs and ham sammies , No "Mouseturd " for me

Tried it on a pork shoulder and it was great at holding the rub and no leftover flavor at all

Didn't try it on my first brisket , but will on my next one

uncle-honky · Sep 15, 2008

You know what happened here? I just got darn hungry...and started to convince myself to stay up and cook one of dem der briskys. I have never done one. Hope my first looks half that good. Way to go!

big game cook · Sep 16, 2008

lol. why not. had fatties tonight. man them were good.

thanks folks.

krusher · Sep 16, 2008

looks real good man. did your driver win the race?

friday cook with qview brisket

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