2nd Brisket - got it right! - QView

[chakara]

  I've had the smoker for about 11 months - and done a lot with it.  I'm pretty proud of my butts :)  Ribs and chicken have been tasty.  

  Shortly after I got the smoker I tried a very small flat - it came out way too smokey and dry.  Not very tasty.  

http://www.smokingmeatforums.com/t/114750/propane-smoke-control-master-forge-brisket

After reading here about the problems people have I've shy'd away.  Usually I'm cooking for company and didn't want to ruin a meal.

  Anyway, yesterday we are at Costco and I see them.  What the hell, I decided to give it another go - only wife and I around - so I bought a 5 lb flat.  Threw it in the fridge last night and jumped onto SmokingMeatforums for a few hours last night learning what I could.

  Set alarm for 6am, but snoozed till 7.  I mean it is Sunday my usual day to be able to sleep in a little!  Pulled it out, still shrink wrapped.  Drained off the juice/blood, rubbed with Olive oil.  Now for the rub.  I had a container of my last batch of Port Butt rub on the shelf and decided to just use that.  It's about 1/2 sugar, 1/2 salt and seasonings like garlic, NM Red chili powder, onion.  As the meat was VERY well trimmed I didn't see a need to do any more work on it.  Fat cap was probably 1/4-1/8".  Rubbed it down thoroughly.

I apologize for not  getting pics of the whole process.  I really didn't have much faith in myself on this go around and ..  well ... just didn't take any.

Anyway, onto the smoker it goes @ just after 8 am.  Started out with Cherry while I split the Pecan I got from a friend.  Pecan is my favorite wood for Butt's - I don't know if it is the "fresh" wood from a buddies Pecan orchard or if the wood is just delicious - but I love it!

Got the thermo alarms set to :  Low: 225, High:240 and meat @ 165.  I have gotten good at working this smoker - it needs water about every 2 hours - other than that, once set pretty much only need to tweak if it gets breezy or as the day warmed up/sun shined on it.   Usually measure out wood before I start, but am getting more comfy and this time just played it by instinct.  Probably used 8oz of Cherry and another 8-12 of pecan.  Didn't worry about the Pecan bark - was a little worried about leaving that on.

I was nervous and thought something was wrong.  The meat went from 40F to 135F in just a couple of hours.  My thinking, at this rate it will be done by noon!  Of course it slowed down and stalled around 2 pm.  From 150-165 took until 5pm.

Now this was new to me, with the Butts I just let them sit there on the rack for the whole smoke.  For this guy @ 165 I wrapped it.  I didn't see the point in using up more propane so moved it to the oven and held it between 240-250F until 6 pm.  At that point it hit 195.

Threw it wrapped in a cooler for about 1.25 hours while making some potato Au-grautin and a salad.

Sliced it up against the grain and this is what we ate tonight.  (If you look close in the top right, you can see my wife stealing the 2nd bite - trying dipping it into the drippings)

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• chakara
• Sep 16, 2012

It was awesome.  Very tender, very juicy.  Delicious.  Sorry, hate to brag, but after my trepidation I'm just thrilled.

2 things.

• Next time, make up a rub with maybe only 1/4 sugar.  It was a bit sweet from my taste.  Wife disagrees.
• Now the biggie.  We have a couple of Rudy's BBQ's here in town.  You Texas folks know them.  Anyway, they have this bark on their Brisket that I just love.  It is thick and .... well ...Delicious.  I want to figure out how to do that!

Anyway, the reason for this post is to  thank all of you.  This forum taught me how to make good, smoked food, and I'm grateful for the openness to ideas and education I'm getting here.

-Chak

 

[rickypro]

I am by no means an expert but to get the bark you want, I think you are going to have to smoke it without wrapping in foil.  Looks great.  I am going to do one of these soon.

 

[damon555]

That looks fantastic!

As far as the bark goes rickypro is right, no wrapping. Once you get your flavors down and have mastered the smoker give a whole packer a shot. It's much easier to get a juicy brisket with nice bark without foiling when smoking a whole one. You will end up with a lot of leftovers but they freeze very well.

There are 3 of us here and my wife and youngun won't eat much so we do save a lot. The flat usually gets eaten in short order. The point is cubed up and vacuum sealed with sauce and rub for some ready made burnt ends when we want them.

 

[smokinjoe1970]

I agree  The Bark is from Not foiling , But at the end of even a foiled Cook U can get bark ( although not as Good) By adding a light coating of Rub ( sprinkled on ) then Direct heat of about 350 On Your Gill of over Coals for a few mins. I have done this for friends before and  If I need a quick signature Brisket or Butt With limited me time ( sometimes You Just can't be there to tend a fire )

 

[scarbelly]

Looks like it came out great. Congrats 

 

[jarjarchef]

Looking good...glad you did not give up....

 

[dad of four]

  Next time, make up a rub with maybe only 1/4 sugar.  It was a bit sweet from my taste.  Wife disagrees.

Happy Wife, Happy Life... 

 

[smokinhusker]

Looks great! Congrats on a successful brisket flat. I've done 2 whole packers )16 lb and 13 lb) so far and I didn't foil. Awesome bark and to die for burnt ends from the point. 

There's only 2 of us, so I make Chef Jimmy's Au Jus and then slice whatever is leftover, cover it with Au Jus and freeze in flat containers. Pop it out and vac seal, then I just reheat in a pot of simmering water and we have a quich dinner! 

You won't be disappointed if you try a whole one. 

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• smokinhusker
• Sep 17, 2012

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• smokinhusker
• Sep 17, 2012

 

[chakara]

  Ok, sounds like a plan.  I think I know what to do with the flavor - now I just have to find the time to get a whole packer on the smoker!

  Thanks for the advice....

-Chak

 

[smokinhusker]

The leftovers make great Brisket Philly's and French Dips too!