Brisket over mesquite w/ Qview

[headdungsmoker]

Hi all, am getting ready for some BBQ competitions next month so am doing a few more test runs of various things.  Yesterday did a 10lb brisket.  Rubbed with a basic rub of pepper, garlic and a few other things.  Smoked for about 10 hrs using maple hardwood charcoal and a few sticks of mesquite to internal temp of about 165, than foiled and went another couple hours. Was 200 IT when taken off. Wrapped in towels and in the cooler for another hour to rest.  The results are below.  

Fresh 10 lb brisket, AAA Alberta Angus

Rubbed!

1st peak, about 8 hrs in.

Removed the point - this got made into chopped beef brisket.

And here's the flat.

1st few slices off the flat.

Other view....

Cut most all of the flat all up into slices.

And the rest info chopped beef brisket - I tend to prefer this over sliced.

A few meals worth ready for the freezer.

I haven't done all that many brisket, but this one came out quite well in my opinion. Very tender, juicy, nice amount of bark and really good beef taste without being overpowered by spices. Smoke flavor fairly mild as well as I didn't use all that much mesquite.  Hope you enjoy the show!

Kevin

 

[cabrego]

Nice looking flat, was it very moist?  I am still trying to get the moist flat mastered-I think I will have to go with the foil.

For the point you should try some burnt ends.

 

[bruno994]

Great looking brisket.  Make sure for the comps, you trim all the fat off the top of the flat portion so that you don't end up with any fat on the top of your turn in slices.  Really helps with presentation and scores.  It will also allow the rub to both permeate the meat better and help in building the bark.  Good luck!

 

[JckDanls 07]

Nice looking flat, was it very moist?  I am still trying to get the moist flat mastered-I think I will have to go with the foil.

For the point you should try some burnt ends.

try injecting with beef broth.. that also helps the moisture part

 

[raptor700]

Great job on the brisky  

If your doing comps, you need burnt ends in the box.

 

[jimf]

A few meals worth ready for the freezer.

How does thawed pulled brisket taste?  I've never frozen any of my cooked meats.  Curious to know how it taste once its thawed.

 

[smokinhusker]

Looks good! Better turn that point into burnt ends for a comp. and they are very very good to eat too!

 

[rioone]

Looks good. I go 14 hours unless putting in cooler then 12. I don't wrap in foil but nothing wrong with it especially if the flat gets too dry. 

 

[rioone]

Brisket freezes very well. just make sure to wrap it in plastic wrap tightly then foil.

 

[bruno994]

Brisket and pork both freeze very well.  I usually either vacuum seal of just plain old ziplock freezer bags.  I have never left it in any longer than 2 months, so I am not sure of the shelf life.   

 

[headdungsmoker]

Cabrego, not dry at all. Very moist.  I'm sure the foiling helps with that. I also had a water pan in the bottom of the smoker, and didn't trim the fat cap at all.  

Bruno994 - yes, I didn't do any trimming on this one as I was mainly working on the cooking vs. presentation. That said, I need to do more reading on the presentation aspects since this is my first time. Thanks for the tip about trimming the fat on the flat portion. As you can see it definitely limited the smoke penetration on that side and after I scraped off the remaining fat after cooking it wasn't the prettiest in the world. 

JimF - I can't really tell any difference when freezing.  I always put a little of the juices in the container with the meat.  When taking it out of the freezer and heating up again for sandwichs, etc., it is never dry and tastes pretty much like fresh.  

Burnt Ends - yeah I suppose I should try making more of those from the point.  As far as the competition, does adding those really add points in a competition?  I know they are good, but I thought the main focus on the sliced meat from the flat. 

Kevin

 

[frizzlefry]

That looks awesome!  I haven't had a good mesquite smoked brisket in forever!