First Brisket!! / future q/view

patcap · Oct 17, 2009

My sister-in-law and her family are coming over tonight for a visit and I've been volunteered to "smoke something". In spite of it being the first perfect weather weekend to hunt, I'm a little excited about cooking my first brisket. I found a 9 pounder at Sam's. After I trimmed it, it was about 8 pounds. Just put it on at 4:30 am. Injected with mesquite BBQ cajun injector marinade and slathered with a combination of mustard, lea and perrins, and tobasco chipoltle pepper sauce, then rubbed with a homemade chipoltle rub. I even found some dried chipoltle peppers and ground them fresh. Smoking over a combination of pecan and cherry. I'm a little nervous about my first brisket, but I won't know until I try. Hopefully I won't have to go to my "Pizza Hut" plan B. Didn't have time to take any photos of the preparation, but future Q/view is imminent.

bassman · Oct 17, 2009

Sounds like you've got a good one going. Looking forward to the qview.

rw willy · Oct 17, 2009

Its only the plateau, nothings wrong.
Its only the plateau, nothings wrong
Its only the plateau, nothings wrong.
Repeat this to yourself and all will be well with the world.
Smoke on!

patcap · Oct 17, 2009

LOL...you read my mind!!

patcap · Oct 17, 2009

Below is the brisket after two hours and just before its first spritz of 50/50 apple juice/sour mash burbon.

rw willy · Oct 17, 2009

But its not to late. I see somrthing in that picture thats dangerous. Please send me that meat as soon as it hits 205. I can help. I just don't want to see anything happen to you.

patcap · Oct 17, 2009

Thank for your concern, but my wife is my official food taster. If nothing happens to her then I know it's safe!!!

bbq engineer · Oct 17, 2009

looking good...is that a pan of broth and onions along for the ride to catch some thin blue, or just some water. A little smoky Au Jus sounds really good too.

Looking forward to the final pics!

fire it up · Oct 17, 2009

Now that's my kind of smoked meal, chipotle with more chipotle and a little more chipotle.
Looking good, sounds great!

patcap · Oct 17, 2009

It's a pan of beef stock with onions directly under the brisket catching the drippings. Should be good on anything, like a truck bumper.

eman · Oct 18, 2009

Nice to see someone else representing the sportsmans paradise.
Brisket looks goooooood to me.

rivet · Oct 18, 2009

Looks excellent! Any update? We wanna know

Good looking brisket you have going on, Bud!

patcap · Oct 18, 2009

My company just left. The brisket came out great. The a jus had a strong smokey flavor that was somewhat unpleasant. It was bitter. The beans had a little of that flavor too. I think I left them in too long. Any ideas?? Anyway I took the brisket to 167 then foiled it and took it to 185. The whole cooking process took 12 hours and 45 minutes fior the brisket. I have to say I would do a few things differently, but as a whole the brisket came out very well for being my first attempt at that cut of meat. Below are some photos.

After Resting

Sliced:

ronp · Oct 18, 2009

You should always taste the aujus before serving as it evaporates while smoking, I don't know why it was bitter, maybe needed some adjustments. So far as the beans how long were they in for? What kind of wood did you use?

The au jus and the beans are no biggy as long as the brisket was good.
I think you did well for your first one.

alx · Oct 18, 2009

If the only thing brisket and beans have in common was the smoke-then that may be culprit.I have had not seasoned enough wood or white smoke give unpleasant flavor...

Looks to die for!!!!!!!!!!!!

fire it up · Oct 18, 2009

Well it sure looked good, can see where the injection was, nice flavor posckets throughout.
Only thing I can think of if both the beans and jus were bitter is maybe there was a bit too much smoke going at one time?
If it was just one or the other then maybe smoked too long (how long were the jus and beans in?) but for both of them to have that bitter taste I would guess it was just too much smoke all at once.

raceyb · Oct 18, 2009

Thats a whole lot of different flavors going on. Looks very good.

patcap · Oct 18, 2009

For the beans I followed Dutch's recipe. They were in for about 3 hours. the au jus was in as long as the brisket so it could catch the drippings. The strange thing was that I tasted the au jus just as everything came out and it seemed to be fine, but when I served a couple of hours later it was a little bitter. Maybe my imagination. Nobody else complained. I used pecan and cherry for the smoke and with very few exceptions all I saw was TBS.

chefrob · Oct 18, 2009

looks good!!!!!!!!!!!!!

beer-b-q · Oct 18, 2009

Looks Awesome...

First Brisket!! / future q/view

Meat Mopper

Gone but not forgotten. RIP

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Meat Mopper

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Master of the Pit

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Meat Mopper

Gone but not forgotten. RIP

Master of the Pit

Meat Mopper

Gone but not forgotten. RIP

Master of the Pit

Smoking Guru

Smoking Fanatic

Meat Mopper

Master of the Pit

Gone but not forgotten. RIP

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