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Finally, first brisket w/ qview

post #1 of 16
Thread Starter 
I have been a bit leary about smoking a brisket, mostly cuz i have heard mostly bad things about them, untill i joined here. I decided that this is the beef weekend. actually did 2 briskets, but one turned into 3.25lb of pastrami somewhere along the way.
here is first brisket, 3.5lb slathered with 57 sauce and rubbed with the same thing i use for my pork and then coated with pepper and flavored with hickory. This day could have went much better. i ran out of lump and it started raining on my way home with more, sadly i finished it in the oven.icon_sad.gif I hate to be wet! Atleast all of the q came out good!

my ghetto rack and drip pan. I cant seem to find baking racks to put in my foil pans, so i improvised

after smoking to 165, getting rained on, wrapping in foil and in the o#%n @215*. I wanted to do this as slow as i could stand to for tenderness to prove the old man wrong.

outta the o#%n at 195 and tender as can be

sliced thick and waiting for some sauerkraut
post #2 of 16
looks good. was it salty? I have heard those type can be pretty salty , sure looks good though.
post #3 of 16
Good Job truck driver!Yer almost ready to quit yer day jobPDT_Armataz_01_37.gif
post #4 of 16
Looks great . I really like the rack you built. Nice job.
post #5 of 16
Looking good to go!
post #6 of 16
Thread Starter 
It is pretty salty, I think that next time i do one of these ill soak it to try to get the salt down a lil bit.

not quite, i gotta fund this habit some how. Not too bad for a first try.
post #7 of 16
I'm wondering what made it salty. Did that brisket have the seasonings already on the meat? The ones I've seen usually has the seasoning "packet" inside which you would open and add to the boiling water to cook the brisket. I'm planning on smoking one of those babys this week as well.
post #8 of 16
Thread Starter 
Im guessing that it was the brine that they put it in to corn it. It may not really be that salty to other people, but i dont use alot of salt when cooking, and never put it on anything. Something a little salty to someone else is like its pickling my face.
post #9 of 16
Nice looking beef eh! Dang an electric condolences-
post #10 of 16
Looks good. PDT_Armataz_01_37.gif
post #11 of 16
Good job PDT_Armataz_01_37.gif
post #12 of 16
It looks great! and its done! LOL!! bummer about the salt, I don't salt much either so I can relate...prolly right about the corning...
Well done!
post #13 of 16
Pictured is a "corned beef" brisket. It comes "brined" or "cured" or "corned" or whatever you want to call it. Look at the ingredients, the second one after water is Salt. I have smoked one before & ended up with smoked corned beef brisked, which tastes like corned beef, with smoke. biggrin.gif Smokin365, I think you might want to try a packer brisket in the future if you can, which comes Natural with no seasoning, brine, cure or anything. I am just speaking from experience, when I first started smoking I had my wife pick me up a brisket from the store & YES it was corned beef brisket.
post #14 of 16
Well it sure looks good Smokin...Mmmmmm!cool.gif
post #15 of 16
Thread Starter 
That is the plan, i just wanted a small one to try first so i could play mythbuster and see if the "always tough no matter what" rumor was true or not. I can say that myth is busted. I know that there is a bunch o ppl here that make them nice and tender, but i had to see for my self. This was the only way i could get a small brisket. The locker here in town is not open on sat, or i would have had a smaller piece of unviolated brisket. I can find a way to make almost anything better so this will one will be good with some kraut.
post #16 of 16
Nice job.....I actually thought the smoked corned beef had a pretty good flavor, and good with kraut also. biggrin.gif
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