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Spur of the moment brisket flat

post #1 of 7
Thread Starter 

So over Labor Day weekend my sister got married, her husband comes from a large Mexican family and for the meat for the wedding they raised and slaughtered a cow. They made huge pots of Birria (which is heaven in a pot!), I ended up spending most of the weekend wrageling the kitchen crew and doing dishes since they didn't have a caterer.

 

My reward was delivered to me this last Wed., one of the brisket flats from that cow (his name was Chaco). I put it in the fridge to thaw, and decided to get it on the smoker today. Since it was a trimmed full flat, it didn't have a fat cap and was fairly thin, and I knew I needed to watch out for it drying up.

 

I decided to rub it down with a big flavorfull rub: brown sugar (for bark), lots of black pepper, salt, paprika, garlic powder, chili powder, dry mustard, cayane powder, a pinch of sage, and a little bit of cumin. Then to make sure I got a nice coating I slathered the brisket with a thin layer of yellow mustard and loaded it with as much rub as it would hold.

 

Since it is jus the flat I am running my WSM at a lower temp., about 190-200° so I don't cook the moisture out of it. I have some mesquite in there for flavor, and am running it low and slow. Here is a shot about 4 hrs. in:

 

IMG_1255.jpg

 

.... oh and to top it off I only have about half the charcoal I need... lol. So my plan is to run it as long as I can with the charcoal I got, then when I can't maintain temps in the smoker I'll finish it off in the oven.

post #2 of 7

It sounds like a good idea. So how did it turn out???? Lets see ole chaco

post #3 of 7

Looking great so far!  Congrats to your sister, sounds like you had a busy time getting all the food together for the wedding.  

post #4 of 7
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

It sounds like a good idea. So how did it turn out???? Lets see ole chaco



LOL... it's still going... will have some finished photos in the AM.

post #5 of 7
Thread Starter 

Well it's a littler later than the next "morning"... lol, but here are some more pics. I was able to keep the brisket in the smoker for 6 hrs. before my mix of briquets and lump couldn't keep the temps up and I had to transfer to the oven. So I tossed it into a 200° oven for another 6 hrs. and took it to 205° internal temp, pulled it wrapped it in foil and tossed it in the fridge (it was 2 AM.. lol). Gonna reheat it for dinner tonight.

 

IMG_1256.jpg

(a little piece accidently "fell off" so I had to eat it... lol)

 

 

IMG_1257.jpg

post #6 of 7

You sure got beautiful color and a killer ring on that brisket.  Your rub is a lot like what I use most of the time, I like it on the spicy side.  yay for northwestern smokers! (I've got a butt and two chucks in right now - RAINY day doesn't affect the CSE). It poured up here in Seattle last night and this morning-hope you weren't getting drenched during your efforts.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by TheBarbeQueen View Post

You sure got beautiful color and a killer ring on that brisket.  Your rub is a lot like what I use most of the time, I like it on the spicy side.  yay for northwestern smokers! (I've got a butt and two chucks in right now - RAINY day doesn't affect the CSE). It poured up here in Seattle last night and this morning-hope you weren't getting drenched during your efforts.



Nah... in true NW fashion I have a covered section on my deck, so I can smoke year round in our "liquid sunshine". We didn't get any downpours here in Portland, but we did get the lovely NW non-stop mist that we all know and love... lol.

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