Brisket 6.95lb Ready for tommorow morning (Qview)

[eriksp]

Ok I started out with a 6.95 Flat Brisket from Sam's Club. Patted dry with paper towels. I cut alot of the fat off the one side but didn't go as deep as the meat.

So I have a very small covering of fat left

The Rub I got from Member:Africanmeat who got it from amazingribs

I made 2 Batches of this Rub one for the first coat which will be the main rub for the over nighter tonight. Then the other batch for the touch-ups tomorrow morning. Member Africanmeat used oil then applied rub,I'm using yellow mustard.

3 tablespoon ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

I didn't get pics of the Fat side (not sure of the name)

I'm not sure on the wood I will use. Maybe Apple or Hickory.

 

[raptor700]

Looks like you got a good start.

Africanmeat knows what he's doin......

I would try a blend of apple and hickory,Hickory can be overwhelming on a long smoke, Use primarily apple and throw some hickory in every now and then.

Can't wait to see this beauty all smoked and sliced!

 

[adiochiro3]

Can't wait to see the finished Q view!

 

[roller]

Nice start....

 

[SmokinAl]

Looks good so far!

             

 

[africanmeat]

First Go for it low and slow.

in the meantime  i will catch a

 

 

and then i will be back

 

[tyotrain]

Looks like you have a great start.. Nice job

 

[eriksp]

What about Cherry and Apple wood instead of Hickory? Or Pecan?

 

[eriksp]

In at 10:15

I also decided to make a batch of Dutch's Baked Beans. I put them on the top rack

I just had a spike of 260 for 1-2 minutes. I'm using the old maverick 73 and I guess it lost connection and my unit indoors was reading wrong.

 

[SmokinAl]

 

[realtorterry]

Looks like your in for a long day my friend! Can't wait for the end! Keep the pics coming

 

[beer-b-q]

Looking Good...

 

[eriksp]

Pulled it at 165 degrees internal temp. Then Foiled it

This is the shot of when I pulled it and wrapped it in foil.

Question: What temp is good for slicing? I don't want to pull the brisket,like pulled pork.  I want butter slices :) 200 degrees for slicing? or lower?

 

[SmokinAl]

I take mine to 205 for slicing.

 

[eriksp]

Thanks. I'm at 188 now

 

[eriksp]

Any suggestions on a vinegar based finishing sauce?

 

[raptor700]

I haven't seen any vinegar based brisket sauces around, But here's a link to a good pork sauce.

You may tweak it a little to your liking.

http://www.smokingmeatforums.com/forum/thread/51933/soflaquer-s-finishing-sauce-for-pulled-pork  

 

[africanmeat]

Looks good

 

[SmokinAl]

Any suggestions on a vinegar based finishing sauce?

Use the juices from the foil or if you had a pan under the brisket, use that with some Worsty sauce, beef stock, onion, & garlic for a great sauce. You may have to defatt the drippings. I don't think a vinegar based sauce would be good on brisket, but that's just me.

 

[eriksp]

I went for the vinegar based because I always see everyone talking about it and never have tried it.

Ok my cutting skills are lacking since this is my first ever brisket. I went with Apple and Pecan wood. Pulled it at 207 because I went to the store quickly. Not sure if those 2 degrees made a difference but it was hard to slice it really wanted to be pulled. Rested it for about an hour

The Rub was incredible. Some might not like it because of the Pepper. I used fresh cracked maybe that's why you could taste the pepper so much. I cut the outside bark off for the kids and they loved it.

As always thanks for helping me along with my questions. You guys always write back so quickly which helps because you answer my questions right when I need the answers.

This weekend Ribs maybe!

Soy Sauce is my 2 Year old Daughters, she was eating White Rice and won't eat it without Soy Sauce