Greetings from Oakland, CA (and my first brisket)

[lightintoashes]

Hello all,

I'm brand new to the smoked meat game, but getting somewhat obsessed. After living in apartments for years, I finally moved into a house with a yard last March and promptly got a Weber kettle. After a few months of experiments on that, with mixed success, I was still mostly cooking hot and fast. Last month I inherited an MES 30 from my father in law, and now I'm starting to go the low and slow route more often. I've been lurking here for a couple of weeks, and did pork shoulder for pullin after copious research that was fantastic, and then a brisket flat last weekend that was good too. But there is certainly room for improvement with the brisket. I plan on doing a couple of racks of BB ribs on Saturday, and I'll start a thread. I'll post pics of the brisket in a separate post below.

Cheers, and thanks for all the informative posts.

-Z

 

[lightintoashes]

my first brisket and second smoke on the MES 30! it was a 7.5 lb flat i think, but i'm no expert on cut names.

it ended up being quite tasty, but a bit too smoky. i should have cut the smoke sooner, and probably foiled a little longer. i made JJ's jus as well, which also would have benefited from less smoke.

i took it off after 13 hours at 197 degrees. here's the q-view:

i forgot to take a photo of it rubbed, but i used a commercial blend from a local smokehouse called "kinder's"

this was a few hours in, when i stuck in the meat therm. the temp was 145

this was at 168 just before foiling

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• Sep 12, 2013

this was after coming out of the foil at 185

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• lightintoashes
• Sep 12, 2013

this was after resting in a towel/cooler for 45 minutes

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• Sep 12, 2013

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• Sep 12, 2013

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• Sep 12, 2013

thickened the au jus up into gravy and served it all with a spicy coleslaw. 

thanks for lookin, tips appreciated.

 

[s2k9k]

:welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!

The brisket looks Great!!

 

[turnandburn]

welcome aboard! you came to the right place fer sure! tons of info to soak up in here and lots of helpful ppl. looks like a pretty good first run at brisket, it only gets better. good luck and have fun.

 

[seenred]

Welcome to the forums!  Your brisket qview looks delicious!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

Red

 

[kathrynn]

to SMF!  We are so glad you joined us! 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[cmayna]

Welcome. Lets meet at the new bay bridge span and we can trade some of your yummy brisket for some of my smoked Salmon.


Tapayakin' from my iphone