Brisket weekend

[JC in GB]

Just picked up my USDA choice brisket at GFS for Saturday.

This brisket is 17.4 lbs. Wow, can't wait to get trimming on that bad boy.

Still not sure how I am going to prepare it.

 

[tallbm]

I'm not sure what Oklahoma style is but I'm sure you can't go wrong with a Texas style brisket. Now I go S, Px2, O, G for my seasoning vs just S, and Px2 for the standard "Texas Style" of seasoning.

As for trimming I have some good input here that people seemed to like. I always recommend trimming off the thin portion of the flat so what is left of the flat is uniform in thickness. All that good flat meat that gets trimmed I still cook but it either becomes burnt ends or shredded/chopped brisket for me:
https://www.smokingmeatforums.com/threads/my-brisket-flat-trimming-approach-explained-qview.286564/

BrisketFlatTrimAway

• tallbm
• Oct 7, 2017

Again there are lots of details on both the trimming and the re-purpose of the trimmed flat meat in that post.

Next I highly recommend you smoke the thing unwrapped the entire way, especially if u love bark! If you are going to wrap I guess I would lean towards the peach butcher paper and not do a foil wrap.

Finally, I am a HUGE fan of using 100% Mesquite on beef and brisket. The flavor simply cannot be beat on beef! I run an AMNPS so I never have to worry about overpowering mesquite flavor since the AMNPS burns it perfectly. I run a full tray with no issues.

I hope this info helps and I am excited for you and your brisket attempt! :)

 

[SmokinVOLfan]

I'm not too sure either you care to clarify what OK style brisket would entail?

 

[TomKnollRFV]

Not sure how you'll prepare it..

But I'll come up to help eat it ;)

LOL

 

[BigW.]

Jeff's TX Rub is very tasty. Enjoy the weekend.

 

[gmc2003]

Salt and pepper period.

Chris

 

[JC in GB]

I'm not too sure either you care to clarify what OK style brisket would entail?

As I know it, an Oklahoma brisket uses a vinegar/mustard wet rub then a pretty standard dry BBQ rub.

 

[JC in GB]

I hope this info helps and I am excited for you and your brisket attempt! :)

Thanks for the advice. I was planning on trimming the flat end a bit so it doesn't get burned.

Also, I have a bag of mesquite chunks that I could use for the smoke. I was thinking of going with hickory/cherry but may change up and go with the mesquite.

Thanks,

JC

 

[SmokinVOLfan]

As I know it, an Oklahoma brisket uses a vinegar/mustard wet rub then a pretty standard dry BBQ rub.

For a brisket I would go texas style but go easy on the salt. I'm more of a 2:1 pepper over salt kinda guy.

 

[6GRILLZNTN]

Looking forward to seeing the finished product.

 

[JC in GB]

Thanks everyone. I think i am going to go SPOG with my super double secret beef injection. Will post pics.

Still hemming and hawing about the smoke though. I am leaning toward mesquite right at the moment.

I love trimming up meat for the smoker. I feel like that makes me weird...

JC

 

[6GRILLZNTN]

Just make sure to trim BEFORE adult beverages. I've made that mistake a couple of times.

 

[TomKnollRFV]

A bit of caution on mesquite from my personal experience JC;

It likes to run hot, and it doesn't take well to blending with other woods. Just a heads up, but it does a beautiful job on beef of course.

<Also secret injection huh? Sounds like I need to find a way to get the secrets...>

As an aside; I might have to truck a fatty up to you some time, gonna try and get set up for a fatty experiment sunday; that curry one. Will post the pictures of course. Hope it goes as well as your brisket. You seem to always turn out good smokes JC!

 

[tallbm]

Thanks everyone. I think i am going to go SPOG with my super double secret beef injection. Will post pics.

Still hemming and hawing about the smoke though. I am leaning toward mesquite right at the moment.

I love trimming up meat for the smoker. I feel like that makes me weird...

JC

Sound good to me! You can tell us what you learn using mesquite chips. I run the 100% pellets in the AMNPS but it does all the work making perfect smoke. I know some people have a hard time stick burning mesquite since it burns so hot and I think they have a hard time controlling the smoke in a stick burner with it.
I would imagine chips are way more forgiving. I can't wait to see your report back on this and how much you love the mesquite smoked beef! :)