First brisket in years

Discussion in 'Beef' started by nmaust, Nov 9, 2013.

  1. nmaust

    nmaust Meat Mopper

    I haven't smoked a brisket in over 5 years, because my old Chargriller Duo didn't hold heat well enough. I just got my new pit from Pits by J.J. and am throwing the brisket on over pecan wood around 1am. The lump charcoal is almost ready, & then I'll add the wood. I'm going to use a basic Texas rub of black pepper and salt but added a little brown sugar (my wife spent years in KC), some garlic and a little cayenne for some heat. It's a CAB brisket, & I trimmed the fat cap down to about a quarter inch. It's not the most marbled brisket, so I plan on cooking with the cap up. I'll post pictures along the way.
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thats a handsome pit you've got there. Very nice.
     
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Cant wait to see the finish. Congrats on the new smoker
     
  4. nmaust

    nmaust Meat Mopper

    [​IMG] Cooking down the pecan logs. [​IMG] Before applying rub. [​IMG] Rubbed and waiting for the fire to be right. [​IMG]
     
  5. nmaust

    nmaust Meat Mopper

    [​IMG] One hour in. The fire is tricky tonight since it's in the low 50's. I'm having to add a lot more wood than expected.
     
  6. nmaust

    nmaust Meat Mopper

    [​IMG] 2.5 hours in.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Mmmmmm..... BRISKET! What a great way to christen a new pit!
     
  8. Hello nmaust.  Looks great to me.  Good job.  Ya can't beat a well smoked brisket.  Keep Smokin!

    Danny
     
  9. nmaust

    nmaust Meat Mopper

    [​IMG][​IMG]
    Just wrapped at 170 & threw on a bone-in pork shoulder. There's going to be a lot of leftover meat to stick in the deep freeze.
     
  10. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    Dang, looking great!
     
  11. nmaust

    nmaust Meat Mopper

    Thanks...it's probably going to be done earlier than planned, but that just means we get a little snack before dinner which will be brisket & pulled pork poboys. I started a football season tradition a few years ago called "Eat the opponent" in which I grill something from the town of the team the Cowboys are playing. It's a great way to find new recipes, & the wife seems to enjoy it.
     
  12. nmaust

    nmaust Meat Mopper

    The brisket reached 190 about 2 hours ago. It's in the cooler, & the shoulder is at 155.
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That is a good looking picture!
     
  14. nmaust

    nmaust Meat Mopper

    The finished product turned out awesome! [​IMG][​IMG][​IMG][​IMG]
     
  15. mike65

    mike65 Meat Mopper

    Question on Brisket -

    If I was to do a Brisket on Friday can I let it sit in the cooler till Saturday and it will be ok to cut?
     
  16. nmaust

    nmaust Meat Mopper

    I was wondering something similar today. This one cooked faster than planned, so I put it in the cooler wrapped in foil & towels at 190 IT around 1:00 but didn't cut it until a little before 7. It was still nice and hot, but I'm not sure how much longer it would've stayed that way.
     
  17. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    great looking brisket.

    When holding meat you want to keep it above 140 degrees. i have held pork butts for 7 hrs in a cooler wrapped in towels and they were still at 160 when i pulled
     
  18. mike65

    mike65 Meat Mopper

    Is it ok to brine a brisket?
     
  19. nmaust

    nmaust Meat Mopper

    I think it should be, although you would pretty much end up with corned beef.
     

Share This Page