2nd Attempt at Brisket....Success!

Discussion in 'Beef' started by cajun smoke, Jul 18, 2013.

  1. I would describe my first attempt at brisket as "ok". The flavor was there for the most part but it didn't have the moisture I was hoping for.  But being the perfectionist I tend to be, that wasn't enough. Life is too short for "ok" brisket. So with one brisket under my belt, I started reading up on here and in various cookbooks to help put together a completely different game plan. Here's what I ended up doing....

    The most significant change I made in my procedure was in the very first step. I trimmed very little fat. A couple pieces of hard fat and that's it (I did of course trim whatever membrane I saw on the surface). There is a nice untouched fat cap under there. My decision to do this came from this thread: http://www.smokingmeatforums.com/t/...ood-sliced-brisket-defies-conventional-wisdom

    Next I injected it with a simple mixture of beef base, water, worcestershire, and my rub. When I made my injection, I set aside about 1/3 cup for later. Next I coated the entire brisket in rub. I made a change here as well. The first time I did brisket I rubbed it with jalapeno mustard first. Not this time. I didn't notice any difference flavor wise and I think the finished brisket came out looking better than than it did when I used mustard. The first time there were a some cracks in my bark, no biggie but it wasn't as aesthetically pleasing.  

    I let it sit in the fridge until I got home from the bar at around 3 am (bars are open until 6 am here, if they do close, so technically I went home early...don't judge me), and my girlfriend pointed out that it might be a good time to throw in the brisket. So I set the MES to 220, tossed in the brisket, no water in the pan, loaded it up with some mesquite, then took an alcohol induced coma. Fast forward to about 12:30 pm when I woke up.

    To my surprise, it was looking pretty good. From this point, until it hit an IT of 190, I added wood hourly. That was about another 5-6 hours Once it got around 190 I started giving it the trusty toothpick test. Then comes another change I made from the first brisket. No wrapping it in foil and returning it to the cooker this time. Once I felt that the toothpick slid out with minimal resistance I foiled it with that reserved injection from earlier, wrapped it in a towel, and let it rest in an empty ice chest for an hour.

    After an hour at the meat spa, here is what emerged.....

    I put that baby on the cutting board and it jiggled. That's how moist and tender that darn thing was. I wanted to cry. It was that beautiful. The only thing that would have made it better is if there would have been a nice smoke ring on there, but from what I've read, that's near impossible to achieve with an electric smoker. All in all, I am pretty pleased with the results. I think next time i am going to skip the injection as I don't really think it needs it. Also, I may go a touch lighter on the rub. The first several bites are heavenly, but all that flavor tends to get overwhelming after a while.  

    **BTW,   There will be some liquid in the foil when you unwrap it. DON'T THROW THAT OUT! That stuff is concentrated liquid deliciousness. Pour it in a measuring cup and skim most of the oil off. You can just drizzle it back over all the sliced pieces like I did. Or just drink it, like I wanted to do....
    Last edited by a moderator: Jul 19, 2013
  2. Sounds and looks wonderful.

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Congratulations! So did it buy you any brownie points with the GF, I mean it was her that told you when to start the smoke right? Never miss a chance for a brownie point, a point missed can never be recovered.

    I agree about the fat, its like an automatic basting machine of liquid nectar.

    Great looking brisket. [​IMG]

    And in LC too.
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Sounds like you are finding out what works for you. Glad it came out great!

  5. tatuajevi

    tatuajevi Fire Starter

    Yummy! Looks awesome!
  6. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Good looking brisket CS!

    Nicely done and great job on the q-view!!!

  7. Great looking brisket. Sounds like keeping the temp very low and taking your time paid off. The Waba-Waba is a sign that your gonna be well paid for your effort. What was the weight of the pre-cooked brisket and what was your total time in the cooker (15 hrs)?
    Last edited: Jul 19, 2013
  8. Thanks everyone!

    Foamheart, Yeah I get a brownie point per every two hours I smoke something. So these longer smokes are big earners. Lol. It seems like I've been seeing more people on here from Louisiana lately which is cool. Just trying to do my part in proving that its no myth that our food is amazing down here. We are more known for our crawfish and boudin than for our bbq but I think we can change that!

    Bama, I don't remember the exact weight but it was between 8 and 10 lbs. And yes it 15 hours in the cooker and 1 wrapped up in the cooler. 
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Smoked crawfish boudin!! Oh My!
  10. Maaaaaaan. That would be epic. Speaking of boudin, have you tried stuffing ABT's with boudin yet? Sometimes I mix up some boudin with a little cream cheese and use that as my filling. So good.  
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sounds good, but I just don't like Jalapenos. I did a crawfish stuffed bell pepper for the bell pepper challange. It was really good, but looked so bad I just ate it. Then after seeing the plating of all these folks I knew I did the right thing. It tasted good, but it wasn't pretty.
  12. sapper02002

    sapper02002 Newbie

    Looks good...going to do my first one this weekend....thats why Im on here
  13. That looks awesome, I was planning my second brisket smoke this weekend I am quite sure your post is gonna help, nice job
  14. Very nicely done! That brisket looks great!
    cajun smoke likes this.

  15. Pepper is guarding my brisket from all the neighbor dogs.
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Hammocksmoker is that chips I see soaking?
  17. Hahahaha. Thats awesome. He's trying to earn some scraps!
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    HS, morning and welcome to the forum..  Please take a moment and stop into " /Roll Call/   " and introduce yourself and get a proper welcome from our members..  We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave
  19. Yup wood chips are soaking, don't know exactly how I feel about soaking them yet. Also it was about 90 degrees all day with the smoker in the sun. Meaning the heating element did very little work keeping my machine at 225 meaning it wasn't producing a whole lot of smoke into my meat. : /

    I'll intro myself Monday when I am back on my desktop can't figure it out on my iPad.

    Pepper had the best day of her life. She was eating tasty meaty about every hour.
  20. Just a suggestion but if you get an AMNPS from Todd you won't have that problem. It will give you up to 12 hours of smoke & you can use it for cold smoking as well. I love mine & lots of folks on here can testify how great it works. Here is the place if you want to check them out  http://www.amazenproducts.com/

    Cajun Smoke that brisket looks delicious!  [​IMG]   Job well done!  [​IMG]

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