- Dec 27, 2009
- 9
- 10
The time has come for us to make another wonderfull brisket, but this time we didn't have the help from Rivet. This was our first brisket done all by ourselves, and using all the experience Rivet has given us we were able to smoke an awesome brisket.
Up at six, with the cofee pot going, we fired up the smoker using apple wood.
Here are the two flats we got. We searched everywhere but could not find a single butcher who was selling a whole brisket. We couldn't even find a point, so we had to settle for two firstcut flats. The bigger one was 5.5 pounds and the smaller was 2 pounds. For the bigger brisket we used a rub consisting of paprika, ground mustard, garlic powder, coriander, cumin, and thyme. For the second brisket we only used crushed pepper.
The meat goes on the smoker around 7:00. After five hours we open the smoker to get our first look at the meats. We spritzed them with olive oil, and took the temp. The larger brisket was at 141 and the smaller was at 150. They were looking great already!
After a couple of more temp checks I found the larger flat to be stalling at 150, and after a couple more hours, to my relief, the temp began rise. Around 6:00 the meat was ready. We took them off the smoker and quickly foiled them, wrapped them in towls, and put them both in a cooler to rest. During the foiling process we put in some Corona beer for effect. After an hour of resting we took the two meats out and began to slice them for brisket sandwiches, and boy did they look great.
The brisket tasted wonderfull! It was very moist and the rub was great. A great thanks goes out to Rivet for introducing and teaching us the great joy of smoking. Hope you all enjoyed our thread and have a great smoke.
Up at six, with the cofee pot going, we fired up the smoker using apple wood.
Here are the two flats we got. We searched everywhere but could not find a single butcher who was selling a whole brisket. We couldn't even find a point, so we had to settle for two firstcut flats. The bigger one was 5.5 pounds and the smaller was 2 pounds. For the bigger brisket we used a rub consisting of paprika, ground mustard, garlic powder, coriander, cumin, and thyme. For the second brisket we only used crushed pepper.
The meat goes on the smoker around 7:00. After five hours we open the smoker to get our first look at the meats. We spritzed them with olive oil, and took the temp. The larger brisket was at 141 and the smaller was at 150. They were looking great already!
After a couple of more temp checks I found the larger flat to be stalling at 150, and after a couple more hours, to my relief, the temp began rise. Around 6:00 the meat was ready. We took them off the smoker and quickly foiled them, wrapped them in towls, and put them both in a cooler to rest. During the foiling process we put in some Corona beer for effect. After an hour of resting we took the two meats out and began to slice them for brisket sandwiches, and boy did they look great.
The brisket tasted wonderfull! It was very moist and the rub was great. A great thanks goes out to Rivet for introducing and teaching us the great joy of smoking. Hope you all enjoyed our thread and have a great smoke.
