or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from Southern California
New Posts  All Forums:Forum Nav:

Hello from Southern California

post #1 of 14
Thread Starter 
My husband and I visited Texas in November and had the best brisket. I dream about it. We tried a few places in Cali, even venturing in Compton for what was said to be the best brisket around. We weren't impressed. In an attempt to make our own Brisket we went out and bought a Masterbuilt 7-1 Smoker. We tried out a brisket that was lean, and not the right cut the first night and it turned out as dry and rubbery as a shoe. I read some books and articles and yesterday we bought a nice marbled piece of Brisket from Costco. We haven't been able to find an actual butcher yet, but this was the best we could do for now. We marinaded the brisket all night in a BBQ sauce mix, took it out this morning and let it get to room temp for 45 mins. We then rubbed it with a spice rub and got our smoker ready. So far the brisket has been on the smoker for over 5 hours. I tried to cut a little piece just to see and it seems totally dry and rubbery again. I really, really hope this one turns out! I am excited to find out more with this forum though. I will post an update about the brisket :).
post #2 of 14

Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourse

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.


Here you can get the 2009 USDA Food Safety Guide from his site.

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

For Step By Step Instructions On Posting Qview Check Out This Tutorial


post #3 of 14
Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview. icon_smile.gif
post #4 of 14
Welcome to SMF fellow SoCal smoker. Good luck with you brisket smoke!
post #5 of 14
Welcome, I am also living in Southern Cali and I have a masterbuilt (got it on sale from the bass pro shop off the I-15 and I-10). A brisket is a very difficult piece of meat to perfect. If you head over to the beef section you can see several posts from people who have got it down, might give you some ideas of what to do. My costco doesn't hardly have brisket available, I keep my eyes open for them though.
post #6 of 14
welcome to the site
post #7 of 14
Hello Nicky and welcome to SMF - please put up some qview of your smoke and some comments on the smoke and we wiil try to support your efforts
post #8 of 14
Welcome to SMF great people here lots of knowledge
post #9 of 14
Thread Starter 
Well we just took the brisket off. We are letting is rest right now and then will be attempting to carve it! I sure hope I can give a good qview :).
post #10 of 14
Welcome to SMF glad you decided to join us. You'll find lots of good info here and some great recipes as well. Heres a link to a sticky in the beef section on a basic brisket smoke that works pretty well. Have fun and happy smoking.

post #11 of 14
Welcome to the SMF, We are glad to have you onboard
post #12 of 14
Thread Starter 
Success!! The piece of meat wasn't nearly marbled enough. It had a nice fat cap on one half of one side so that part turned out the best but the meat is soft and juicy and it tastes wonderful :).

Here is what we did: Marinated brisket overnight in large ziplock bag in BBQ sauce. Brought it out this morning and let it sit for 30 minutes to get to room temp. Rubbed it all over with a special brisket rub we bought. Got the smoker ready with charcoal and mesquite wood chips plus a water pan about half way full. Let the smoker get up to 180 and added the brisket. Cooked the brisket at a temp between 190-220 for 9 hours. Every 2-3 hours we mopped the brisket in an olive oil/apple cider vinegar mixture. When we took the brisket off it registered a temp of 160. We would have waited till it got to 170 but it took 2 hours just to go from 140 to 160 so we decided to call it a night and brought it in. We let is rest for 30 minutes and then carved it up!
post #13 of 14
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #14 of 14
Howdy, welcome to the SMF!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from Southern California