or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First try Briskett
New Posts  All Forums:Forum Nav:

First try Briskett

post #1 of 9
Thread Starter 
Well, it's been a while since I've posted. been traveling for work, plus a little bit of lurking the last couple weeks. Now I have a bit of free time, so I'm going to do a brisket. This will be my first ever brisket, so we'll see what happens.

Ready for battle:

Got me a nice trimmed, almost 10lbs brisket from the local Country Mart. And I just want to say that this particular Country Mart seems to have the best meat anywhere I've seen. Not saying that there is not better out there, but best I've seen in my travles:)

All rubbed down and ready to be wrapped up for the night

In the morning, I'll get the smoker going and inject the briskett. Cobbled togeather what I think will be a damn good injection/mop sauce. If it turns out good, I'll post the recipe. Here's a shot of it simmering yesterday

So, now I have to wait till tomorrow:( more pics to come through out the day
post #2 of 9
Looks like a good start. I am anxious to hear how your injection/mop turns out. I am doing brisket tomorrow and want to try injecting for the first time.
Good luck.
post #3 of 9
Looks like your ready. Can't wait to see tomorrows qview
post #4 of 9
It really looks like you are off to a well planned and now all you have to do is smoke it for us. I'm interested wiith your choice of injections. Whats in it ???
post #5 of 9
I haven't injected my brisketts yet, so I am too interested in the results and the ingredients. Looks like all that is left is add some TBS and time. I'm looking forward the the follow-up Qview!
post #6 of 9
Thread Starter 
We be smokin!

Well, sort of. I remember now why I hate my little smoker, it's a POS. Got the fire going at about 7:00am this morning, and it is snowing to beat the band, but I will not be deterred.

Get the meat out and separate the point(why is it called a point when it is round?) and the flat. Inject it up and get it in the smoker

About an hour in

So, At about 4 hours in, I can't stand it anymore. My Burnt end is turning into a burnt end:) Not so bad, and it was closest to the heat.
So pull it off, cube it up and into some foil with it. But before it goes in, I coat it in the rest of my injection with just a dash(maybe a 1/4 cup) of Sweet Baby Rays. Two hours later, and:

Also at about the four hour mark, my smoker has decided it will not go over 175 degrees. So I have to decide, fight the smoker in what I know will be a losing battle, or commit what many think is heresy, and throw it in the oven. I figure it has plenty of smoke in it at this point, so I go for foiled heresy.

About to be covered with straight apple juice

Oven is set at 235, meat is sealed, 4 hours left on the clock.

After a total of 8 hours, here we are

wraped it back up in foil and towels and let it sit for about two hours. Here are the slices

All in all, it was ok. I needed to cook it longer I think, it was a little on the chewy side. Also need better equipment that wont crap out half way through. But like I said, not bad. No left overs:) here is was I used for the injection:

1 cup Fort Worth Stockyards Chipotle liquid smoke
1 17oz bottle tony chachere's Creole Butter marinade
1/4 cup Worchestershire sauce
1 cup Mr Yoshida's Original
1/4 cup Lowrey's Garlic salt
6 beef bullion cubes

bring to boil, then simmered for 20 minutes
post #7 of 9
If your able to let the brisket reach an internal temp of 190 you shouldn't ever have any trouble with it being chewy. Glad to hear everything turned out good, plus you got a nice smoke ring.
Great Job regardless!
post #8 of 9
Looks Great...PDT_Armataz_01_37.gif
post #9 of 9
looks good. Try it next time w/o the liquid smoke.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First try Briskett