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brisket

johno

Smoke Blower
126
10
Joined Jan 30, 2007
i did a small (very small ) brisket today it was only about 2.5 pounds an inch thick one end and about 2 inch at the other end , it came up to 160 f quicker than i would of liked took just over 2 hours so i foiled it with some apple juice took it out to 199 as slow as i could took about 2.5 hours , then took it out wrapped it up a thick towel and forgot about it for another 3 hours .then i got some of the juice from the foil (not much there lost through a hole in my foil ) added to that a dash of red wine vin half a spoon of brown sugar and a couple of good splashes of jeffs sauce , and low and behold tasted pretty darn good the brisket is now sliced and awaiting consumption this evening ( came out looking like what we call here "silverside" or corned beef )suppose i better throw a pic on too.
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meowey

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Jul 16, 2006
Set another place for me!

Take care, have fun, and do good!

Regards,

Meowey
 

johno

Smoke Blower
126
10
Joined Jan 30, 2007
supprisingly good eats , the wife put slices of the meat on some flour tortillas with a good helping of fried onion some cheese and the sauce that i made , rolled the whole lot up heated it under what we call a grill but you guys call some thing else but cant think what it is , very nice indeed , she is not a big eater but she went back for more . now the more i look at the meat the more i think it was a corned flat .
 

tonto1117

Master of the Pit
OTBS Member
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Joined Jan 25, 2007
Looks fantastic Johno, always good when folks go back for seconds!!
 

hillbillysmoker

Master of the Pit
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Joined Feb 7, 2007
As I wipe off the drool, it looks great and I am sure the taste is superior. Have fun and enjoy.
 

tys

Fire Starter
55
10
Joined Jul 6, 2006
That sure looks good in comparison to the piece of leather I turned out a couple of weekends ago :)

I think my problem was in the cut of meat itself... it was extremely lean, and I don't think the brisket I ended up with, was the same kind of brisket that everyone else uses.

It seems like alot of the Canadian cuts of meat are different... but I'm learning... slowly :)
 

deejaydebi

Legendary Pitmaster
8,005
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Joined Nov 18, 2006
Great Job Johno!



Tys -

I beieve the general concenus is to try to keep a 1/4 inch of fat cap on your brisket when smoking. If all else fails you can marinate or spray it alot!
 

johno

Smoke Blower
126
10
Joined Jan 30, 2007
that brisket had almost no fat cap at all , just had a thin bit down one end , i did use the tooth pick trick for marking the grain of the meat , plus the very long rest time in the foil after it was cooked i think probably helped a lot , and i think it was a corned brisket ,( i think ) , anyway it turned very tender no cewing needed and it wasnt dry at all , my mum tried some today, cold and said it was buuuuuuuutifull so that will do me .and she never had any of the dipping sauce because i froze the little bit that was leftover.
 

teacup13

Master of the Pit
OTBS Member
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Joined Feb 22, 2007
johno, looks very tasty.

i think indeed you got a corned beef brisket... i love them... oh and you just made pastrami..lol

now i am going to have to go buy me another one to smoke
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Well it does take a bit more than smoking a corned beef to make pastrami ...

mostly pepper, garlic, coriander, onion ...
 

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