Brisket On! Brisket On!

[dewetha]

Just a little fishing humor this morning J

Today’s contestant is a 7.5lb brisket. What does he get? A good rub down, some friendly smoked veggies and pecan smoke!

Home made rub. Simple ¼ cup paprika,2TBS each of pepper, salt, onion, garlic, coffee, cumin. 2 tsp all spice

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• dewetha
• Apr 26, 2013

Making Chef JimmyJ smokey Au Jus. Just no onions.

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• dewetha
• Apr 26, 2013

In the smoker with some pecan.

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• dewetha
• Apr 26, 2013

Now I close the door for an hour or so and wait to add the beef broth!

 

[kathrynn]

I am in!  Keep the q-view coming so we can all drool! Good Luck!

Kat

 

[woodcutter]

Great start!

 

[jrod62]

Nice Thumbs Up
Will check back and see how it turns out

 

[seenred]

Lookin' good so far...I'm in too!  Don't leave us hangin'!

Red

 

[dewetha]

a hour or so into the smoke with the broth/water mix added

.

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• dewetha
• Apr 26, 2013

running around 235 -249. weather isn't playing nice today. 

 

[sound1]

 

[forluvofsmoke]

...

...been through 5 briskets in 2 smokes in the less than a month here, but I'm a sucker for brisket.

Nice start!

Eric

 

[kathrynn]

We are still here with ya!  Looking good!

Kat

 

[dewetha]

time ti insert the temp probe.

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• dewetha
• Apr 26, 2013

IT sitting at 153 pit temp 248.

sun is out and air is getting warmer so the sweet spot has been 248 for a few hours

decided to make a few t-bone for lunch with my neighbor.

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• dewetha
• Apr 26, 2013

sprinkled with coarse sea salt, fresh cracked peppercorns, garlic, onion,coffe. we ate them to fast to take a pick. smelling the smoker and brisket cooking makes you hungry! 

 

[goingcamping]

Nice...Fridays are my favorite day for smoking...especially a brisket (I have a 6lb flat going right now...)!

Those steaks look yummy too, are you putting those on the smoker or on the 'Q?

~Brett

 

[dewetha]

I grilled the steaks.

 

[kathrynn]

Steaks look great too!  

 

[dewetha]

thanks everyone. closing on the home stretch. 180 and rising to smokey goodness. going to pull it at 190.  

going to try some burnt ends as well. do i pull it, wrap it for say 1/2 hr then separate the flat and point?

 

[driedstick]

Lookin good, nice T Bones too.

 

[dewetha]

pulled it at 190. test poked it with a toothpick, here and there, and it slid in like butter!

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• dewetha
• Apr 26, 2013

now wrapped and resting! 

 

[forluvofsmoke]

thanks everyone. closing on the home stretch. 180 and rising to smokey goodness. going to pull it at 190.  

going to try some burnt ends as well. do i pull it, wrap it for say 1/2 hr then separate the flat and point?

Shoot, wish you would have said burnt ends earlier...I separate the packer when the point reaches the upper 150 to lower 160* range, pop the flat back in with a little more dry rub on the separation. Rest the point for about 20-30 minutes, cube it up, season or sauce (very lightly) and return to open grates. This allows the point muscle to finish cooking after cubing and it gives a nice tender popping chew with a great crunchy bark...shoot, crap, dang...oh, well, you can try it that way another time.

As it is, the point won't be nearly as high of internals near the heaviest section as the flat will be, so you can rest a bit, separate and carry on from there...you're probably still in the upper 160* to lower 170* range in the point if the flat was 190*, so it should still have plenty of natural moisture for BE's.

Eric

 

[seenred]

Still lookin' good! 

Red

 

[dewetha]

thanks fo the tips forluvOfsmoke. it seam brisket have more way to cook them than anything else i read. It my first and i willing to try many ways until i get like i want.

the rub needs an adjustment. too much allspice. i wanted to add a little something extra but made the mistake of using a spice i never used before. need to dial it back or pick something else. but i snuck a  taste  test while cubing the point. not too bad for my first brisket.

a before shot of the burnt ends. spiced and sauced.

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• dewetha
• Apr 26, 2013

 

[dewetha]

Finished flat

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• dewetha
• Apr 26, 2013

Sliced. Not much smoke ring but very tender

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• dewetha
• Apr 26, 2013

Burnt ends done

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• dewetha
• Apr 26, 2013