Brisket On! Brisket On!

Discussion in 'Beef' started by dewetha, Apr 26, 2013.

  1. dewetha

    dewetha Smoking Fanatic

    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


    Making Chef JimmyJ smokey Au Jus. Just no onions.


    In the smoker with some pecan.


    Now I close the door for an hour or so and wait to add the beef broth!
     
    Last edited: Apr 26, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

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

    Kat
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    Great start!

    [​IMG]
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

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

    seenred Smoking Guru Group Lead OTBS Member

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

    Red
     
  6. dewetha

    dewetha Smoking Fanatic

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

    .

    running around 235 -249. weather isn't playing nice today. 
     
  7. sound1

    sound1 Smoking Fanatic

    [​IMG]
     
  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

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

    Nice start!

    Eric
     
  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    We are still here with ya!  Looking good!

    Kat
     
  10. dewetha

    dewetha Smoking Fanatic

    time ti insert the temp probe.


    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.


    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! 
     
  11. 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
     
  12. dewetha

    dewetha Smoking Fanatic

    I grilled the steaks.
     
  13. kathrynn

    kathrynn Smoking Guru OTBS Member

    Steaks look great too!  [​IMG]
     
  14. dewetha

    dewetha Smoking Fanatic

    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?
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Lookin good, nice T Bones too.
     
  16. dewetha

    dewetha Smoking Fanatic

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


    now wrapped and resting! 
     
  17. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    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
     
    Last edited: Apr 26, 2013
  18. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Still lookin' good! 

    Red
     
  19. dewetha

    dewetha Smoking Fanatic

    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.

     
  20. dewetha

    dewetha Smoking Fanatic

    Finished flat


    Sliced. Not much smoke ring but very tender


    Burnt ends done

     

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