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First Brisky on New Smoker! - Page 3

post #41 of 54
Quote:
Originally Posted by tukson View Post

DUFFMAN, with all the help here, how can we go wrong... ?   I love this place that answers all my questions and concerns as I'm doing it. What service and kindness!

In all honesty this brisket is fantastic... seared and simple spices rubbed in the night before and occasional basting with a spray can of olive oil... my wife and I had slices last night and it was fork cutting tender and delicious. Next time I will try and not scare folks and keep the meat at 40deg or lower till grill time... OOPS! 

Bear, thanks ... it worked out wonderful for my first brisket .. I do think on the next one I will try and trim it like some do and see if the smoke ring will be a bit more prominent, but the flavor was truly there...delicate and tender.


 

 

 

Tukson,

No problem, everything seemed to come out fine, I don't see any barf all over your posts. Try not to scare me so much next time. At one point, after reading your first few posts, I saw a possible 7 1/2 hours in the Danger Zone, and I knew you broke the surface with the probe at 67˚. You lucked out this time. The thing is, "It COULD be a major problem", but it doesn't mean you can't get away with it sometimes. I didn't see anything that you did that made it safe, including as one person said "You're going to cook the bad stuff out of it!"----That only works on SOME "Bugs". Entirely too much "Don't worry about it" going on in this thread.

But like I said----Everything seems fine, so Congrats to you!

 

Sorry if I am a pain---Seems the older I get, the more cautious I get.

 

Bear

post #42 of 54
Thread Starter 

Caution is wonderful! thanks again Bear, fortunately the only one that got sick around here was the lab.. she ate about 5lbs of smoked brisket fat before we could stop her and make her share it with the other three dogs... (I know way too much info).... LOL....

post #43 of 54
Quote:
Originally Posted by tukson View Post

Caution is wonderful! thanks again Bear, fortunately the only one that got sick around here was the lab.. she ate about 5lbs of smoked brisket fat before we could stop her and make her share it with the other three dogs... (I know way too much info).... LOL....


 

 

LOL----Don't worry about the Lab.

My Lab (lost a couple years ago at 12 1/2) used to eat anything when he was a big pup!

He ate one of my Daughter-in-law's socks one time. We had to give him Hyd' peroxide to get him to hork it up. He must have eaten 5 of the cat's toy mice, until we took all of the cat's toys away from the cat. He had more doses of Hyd peroxide than you could believe.

One time he ate a toy mouse, and the Vet said don't worry about it, it should pass. Three days later he was sitting in my son't truck, on the front seat with him. All of a sudden he horked up that toy mouse. It was in good shape yet----wasn't even slimy or even hardly wet !!!!   My question-----Where the heck was it for those 3 days??? Does a Lab have a secret compartment next to his throat or gut ??? His food & water must have bypassed the toy mouse for 3 days. Never did figure that one out!!!!

 

 

Bear

post #44 of 54

Good job Tukson.  Nice looking piece of meat.

post #45 of 54

it is looking tasty!

post #46 of 54

Looks pretty tasty to me my friend! Awesome color! 

post #47 of 54

Wow, looks great.

 

Now I'm hungry.

post #48 of 54

Looks good enough to eat, oh, you did that all ready.

post #49 of 54

Can you point me to the directions on making this brisket.

 

 

 

Thanks,

 

 

Mike

post #50 of 54

Well if you followed erain's advice you've done a good thing.  He saved my smokes on more than one occasion.  Definately do some reading on the food safety issue.  Hopefully nobody gets sick or worse.  Due to this place I've become a bit of a "freak" about food safety.  Other than that everything looks great.  Congratulations on your brisket!

post #51 of 54

Very nice looking brisket. i have to agree w/ the others ,the ammount of time it sat out worried me, Got one in the freezer , This weekend or next ,it meets the Smoke.

post #52 of 54
Thread Starter 

bso8870, sorry not to respond earlier.. just noticed your?.. I went to the wiki at the top of page and also used the search line... just took the things that made sense to me for my smoker set up and winged it... since I did this one .. I tried a couple more thursday like jeff had listed in the sticky section.. in a pan and not on the grill... to help save the juices... hope this helps.. I have a horizontal smoker and use split wood as heat and smoke source....

 

erain, helped me get started and I like his searing of the meat over the firebox first..   

post #53 of 54

Looks great.  I will do my first brisket soon.  Hope it comes out as good as yours!

post #54 of 54

We have cooked a few briskets at mi casa. I have noticed that the ones done in a pan have allways cooked faster than the ones done on the grate . Guess it must have something to do w/ it cooking in it's own juices and then steaming after you foil the pan.???

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