Brisket #2--play by play (lotsa q and stuff view)

[supercenterchef]

Tried my first brisket the other week (posted results on forum), in short it was absolutely wonderful--now I gotta see if that was a fluke, or if I can do it again.

I've never done much with qview...fearing the vagaries of quantum bbq--figuring if I document each state along the journey that somehow it may change the product (for the worse).  But today I'll try.

Last night I separated the point and flat from my 13lb packer ('select' unfortunately).  Don't look too closely at my butcher-work, when I was uncertain where to cut I just made it up--I figured, better to be wrong and clean and right and messy :D

I then coated with mustard, followed by Jeff's Rub.  Wrapped in saran and refrigerated overnight.  This morning I got the smoker fired up and loaded up! 

Here's (I think that's incorrect grammar, but "here're" just sounds stupid) the pics so far...

I'll be posting follow ups during the day...

 

[bluebombersfan]

 

[nivekd]

I'm in...

 

[smokinhusker]

 I'm in.

 

[supercenterchef]

Ya'll come on down...may be a bit of a drive, but I'll save some leftovers!

Well, one of our eleven children knows that there's a hole in the drip pan...(I couldn't get more of them in the pictures--when I try, they just want to sniff the camera...)

Looking good...time to relax a little!!

 

[supercenterchef]

Being a big fan of 'you lookin, you aint cookin!'  I took a break, played with the dogs, washed the car (the wife would call it paying attention to my other love...)

And when I got done I checked the temps...don't worry...the readings were as low as 160* in other parts...

I took the meat, put it in a pan and cover with foil.  I do fat side up while smoking to let the heavenly goodness drip on the meat, then when I foil I put fat side down (figuring it should be sitting in the juice so the meat doesn't get soggy).  Pictured below you see my secret (un-apple) juice...

I figure, since my smoker is electric, when I foil, I'm basically turning it into an oven...so why not use it--it's easier and more convenient...

 

[boykjo]

Awesome looking brisket..............................

Joe
 

 

[supercenterchef]

My favorite briskets are the ones where you slide your toothpick (or thermometer) in and the meat is almost the same consistency as the fat...ummmmmm...

Today's brisket didn't do that.  I pulled the flat at just over two hundred and the point at just under.  Nice and tender, just not that feeling of perfection (I gotta find some choice brisket).

Here's the brisket just out of the oven...

Time to foil!

And now to the warmer (ok, it's really a 'cooler' but that just doesn't make any sense).  See all that food?...eleven four legged children eat a lot...

 

[supercenterchef]

While I waited for the meat to rest, I thought I'd try this wonderful recipe from TasunkaWitko here: http://www.smokingmeatforums.com/t/116214/irish-soda-bread#post_823626

Finished waiting at last!  Time to cut!!

No smoke ring--dems da breaks with an electric smoker...flat was a tad dry...but ohhhh, the point sliced well and ate well!

Let me know what ya'll think and if you have suggestions fire away!

 

[cwalk]

Where at in south arkansas

 

[supercenterchef]

Magnolia...let me know if you're ever in the area!

I used to live in LR, great town--has two of my favorite stores...Cycle Gear and Williams Sonoma!