First Brisket ever has been started!!

Discussion in 'Beef' started by handleyc12, Apr 26, 2013.

  1. Hello all. After reading a lot of blogs I have started preparing my first brisket tonight. I purchased a 6lb brisket and have rubbed it down with a spice rub of brown sugar, grill mates applewood rub, grill mates smokehouse maple, and some bad Byron's butt rub. I added the sugar due to a spice that appeared after the butt rub was added and spectators said it would be a little too much for the crowd I have coming over when I smoke it. As I said it has been rubbed down for the evening and I will post more as I continue on my quest tomorrow evening around midnight.
    Last edited: Apr 26, 2013
  2. Here is a picture of the brisket fresh out of the package and fat cap trimmed to 1/4 to 1/2" thick.

      And now a picture of all the rub put on and getting ready to sit in the refrigerator for the next 24 hours.

    Will continue to post tomorrow night after I get the smoker up to temp and the meat on the rack.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Good Luck! You may like my Smokey Au Jus to serve with the Beef. Here is the Recipe...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Be patient as the Meat goes through the stall. However that one looks rather lean and may slide right past the stall.

    Good smoking , good eating and as always...
  5. Ok.... so here is an update.  Started the brisket around midnight, about 7.5 hours ago.  After having a scare because the IT jumped up to 90+ within the first hour, I settled down when it took the remaining time to get up to 157.  This is when I took the pic and pulled it to put into foil for the next 3-4 hours.  I had to move it as well so I can make room for the salmon and chicken I have going on in a few minutes once this post has been posted.  Will add more pics later when all is said and done.

  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Great color on that brisket!  Yummmm.....[​IMG]

  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good! How are you preparing the salmon?
  8. The salmon I placed in a brine I picked up from Gander Mountain. I smoked some for the first time a few weeks ago and did not know where to start, so went simple and got store bought for the first couple times. Next time I may try a recipie I see on here. It is actuall completed and tastes wonderful. will add a picture ina couple minutes when I send it to my computer.

  9. Here is the completed salmon.  Going well with crackers and cream cheese as we speak

    Here is the brisket after almost 12 hours on the smoker.  7 hours unwrapped and than another 4-5 wrapped to reach the IT of 205.  It has been sitting in the cooler now for a few hours and will be sliced in anohter hour or so for an early dinner.  Can't wait

  10. Heres What Is Left Of The Brisket. Forgot To Get A Pic As I Was Slicing But It Did Just Fall Apart.
  11. Looks like it all turned out well!

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