Brisket Wood Advice - Q-view in progress!!!

[piaconis]

So, while the brisket was resting and as the smoker cooled, I decided to take it into extra innings...

Colby, Pepperjack, and the original Guggisberg Baby Swiss

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• piaconis
• Oct 19, 2012

Biscuits are done!

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• piaconis
• Oct 19, 2012

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• piaconis
• Oct 19, 2012

 

[piaconis]

Final results.  This was easily my finest work on a brisket.  I sliced it and served it to the family with the biscuits and some cole slaw.  The slices cut easily with a fork, and the smoke flavor was wonderful.  Cherry and pecan were definitely good!

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• piaconis
• Oct 19, 2012

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• piaconis
• Oct 19, 2012

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• piaconis
• Oct 19, 2012

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• piaconis
• Oct 19, 2012

 

[rowdyrawhide]

looks fantastic.  great job.

 

[piaconis]

Thanks guys!  Finished product on the smoked cheese.  Trying out my first full run with the pecan wood I used for the brisket.

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• piaconis
• Oct 19, 2012

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• piaconis
• Oct 19, 2012

 

[pit 4 brains]

Good job! Glad the brisky came out good. You need to slice agaist the grain of the meat for the most tender texture.

Where did ya smoke that cheese?? In the same smoker as the brisk?? If so, how'd ya do that without melting it. It all looks great!

 

[piaconis]

You know, I really haven't figured out the whole slicing thing yet.  I read something on the site about it, but should have printed it before I cut in, because I couldn't find the grain or the locations they talked about.  If someone has a link to a good resource on here (or even a youtube video), I'd appreciate it.

Yes, I did the cheese on the same smoker.  It's a little chilly in these fall evenings up here in Northeast Ohio, so I simply let the remaining wood and charcoal burn itself down while my brisket rested and I sliced it.  By the time we finished dinner, there were only a few coals left in the firebox, and I simply poured some pecan chips on top of them and let them smolder.  Kept it between 75 and 100 for about three hours.  It worked out real well, and I plan to do that with all of my cool season smokes.

 

[pit 4 brains]

In your first pic of post #22, if you were to turn that piece of meat 90 degrees, and then lay the knife back to the left about 45 degrees and slice, the grains of the meat would be only as long as the slice is wide. Slicing a brisket (and other cuts of whole-muscle meats) correctly is very important. I don't have any links quickly available but I'm sure someone will post up some slicing guides shortly. 

 

[stealther]

 

[piaconis]

Looking at the pic up close, I can see the grain. Makes sense now. Guess this is an excuse to do another one. :-)

Sent from my SAMSUNG-SGH-I727 using Tapatalk 2

 

[05sprcrw]

Looks great, I usually just find the grain before I rub mine down then cut a small corner off to give me a reference when its done.

 

[piaconis]

That's a good idea.  I'll have to keep that one in mind.