Birthday Brisket

Discussion in 'Beef' started by tom c, Jan 21, 2012.

  1. tom c

    tom c Smoking Fanatic

    It's my Birthday and I couldn’t think of a better way than to smoke my first Brisket.

    Rubbed with Reduced Sodium Worcestershire and John Henry's Texas Brisket Rub in the refrigerator with a few cold ones.

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    12:01 AM 10 pound brisket In the smoker. I placed the trimmed fat on the upper rack so it will self-baste the brisket as it smokes.

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  2. tom c

    tom c Smoking Fanatic

    3 AM

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    AMNPS filled with Pecan pellets 

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    4 AM      InternalTemp 135

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  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looking good Tom.... Hows that JH texas brisket  rub........ I use the pecan rub a lot..........[​IMG]

    Happy birthday

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    Joe
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!
     
  5. tom c

    tom c Smoking Fanatic

    At 4 AM I flip it to fat side up.

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    7 AM   InternalTemp 145

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    After 7 hours AMNPS still smoking.

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    Last edited: Jan 21, 2012
  6. Looking good! Doing the same thing today! So you like to leave the fat on? I trimmed mine yesterday and soaked it overnight in "Claude's" brisket sauce. Getting ready to fire it up.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I'm with Jake here. If you are going to let the fat cap lay on top of the brisket why didn't you just leave it on the brisket and smoe it fat cap up. Thats the way I do mine and I have been getting rave reviews for years. The only fat cap that I remove is the hard stuff.
     
  8. tom c

    tom c Smoking Fanatic

    This is my first brisket, I trimmed it downed to 1/4 layer of fat.
    Here the theory, by trimming the fat cap down you will cut down on cooking time + allow more smoke to the meat. By placing the pound of fat that was removed on the upper rack it will drip on to the brisket self-basting the brisket as it smokes.
     
    Last edited: Jan 21, 2012
  9. tom c

    tom c Smoking Fanatic

    After 9 hours I needed to refill the AMNPS.

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    .

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    Last edited: Jan 21, 2012
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Happy Birthday Tom!

    The brisket looks great!

    Have a great day!

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  11. tom c

    tom c Smoking Fanatic

    1 PM   InternalTemp 160

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    Flipped it so the bark would even out before I foil it at 170.

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  12. Looking very good!  And, Happy Birthday!

    -Salt
     
  13. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  and  [​IMG]
     
  14. tom c

    tom c Smoking Fanatic

    Added a few ABT's

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  15. Lookin great.
     
  16. tom c

    tom c Smoking Fanatic

    6PM  InternalTemp 170

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    Wrapped and back in the smoker with a few wings.

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  17. bmudd14474

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

    Happy Birthday.

    That looks great.
     
  18. harleysmoker

    harleysmoker Smoking Fanatic

    Happy B Day looking good!
     
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good Tom

    Happy Birthday 

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  20. tom c

    tom c Smoking Fanatic

    23 hours later.

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    Last edited: Jan 21, 2012

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