It's another brisket Sunday

Discussion in 'Beef' started by kapdon, Mar 22, 2015.

  1. kapdon

    kapdon Smoke Blower

    Weighting in at 16 pounds, in this corner is my second brisket of the month. I always use a dry rub of select spices hand mixed by my Missus, made sure no spots were missed, covered with foil and placed in the refrigerator over night.

    Got up this morning and began warming up the pit. Enjoyed a cup of coffee while cooking some bacon and pancakes over the fire box. (Sorry no breakfast shot this time)

    After eating and getting the temperature regulated it was now time to get the beef on the pit (it's what's for dinner)

    At 200F and being fueled by red oak, the brisket was placed into the pit with the fat side up and will remain that way throughout most of the process.
  2. aceoky

    aceoky Smoking Fanatic

    I'm for sure in on this one!
  3. kapdon

    kapdon Smoke Blower

    Welcome aboard Aceoky, it's going to be a long ride.
  4. kapdon

    kapdon Smoke Blower

    A midday peek
  5. Looking good!
  6. kapdon

    kapdon Smoke Blower

    A few more ours to go.

    Went ahead and wrapped it with foil. I need all the juices for later.

    Also needed some roasted tomatoes. Instead of putting them in the oven, I decided to put them in the pit to add some smoke to them.
  7. kapdon

    kapdon Smoke Blower

    Tomatoes off the pit, handed over to the Missus for some homemade salsa and chips.
    She makes the best salsa! Now it has a smokey flavor to boot.
  8. kapdon

    kapdon Smoke Blower

    Oops, wrong pic

  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin great man, love brisky ! Care to share your salsa recipe ? We love salsa as well !
  10. Looking Good,
  11. one eyed jack

    one eyed jack Master of the Pit

    Looking good so far.  Is it dinner yet?
  12. b-one

    b-one Smoking Guru OTBS Member

    What's the IT? A 16#er seems like a midnight snack or later. Ever smoke the onions we cut the ends off smoke till tender for steaks once in a while. Can't wait for some sliced shots! If burnt ends are on the menu I'm heading your way!:drool
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    At 200*F cooking temp. , that should take a while...[​IMG]. I'll watch this one... finish shots when done....
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm watching, looking good!


  15. kapdon

    kapdon Smoke Blower

    When I wrapped it I bumped the temp up to 250. I smoke lower then most folks here for a good 10-12 hours then I wrap it when I need brisket juice. I then bump the temp up for the last two hours. The brisket hit 195 and has been pulled. It now sits and is resting. When ready we will break the seal and drain the juices into a coffee can to let the juice continue to cool then refrigerate it over night. Tomorrow we will separate the hard grease from the juice and use the juice to mix in masa for the tamales we are making. The tamales will be smoked brisket with a piece of brisket we will slice off and reserve before digging in ourselves. Pics of tamales will be posted when finally completed. I don't know the recipe for the salsa, I'll ask the Missus but don't know if she will be willing to share.
  16. kapdon

    kapdon Smoke Blower

    Ok guys here ya go she caved your in luck enjoy it really has awesome flavor if you smoke the tomatoes on the pit instead of roasting in oven.

    5 tomatoes
    usually roasted in the oven at 400 for 20 min, cook for 10 min then turn over for 10 more min.
    1 clove garlic, minced
    6 sliced pickled jalapeños I prefer the nacho kind in jar. You can use fresh but I like the pickled taste better.
    1 chopped green onion
    1/2 yellow onion
    1/4 cup red onion
    1/4 teaspoon sugar
    1/4 teaspoon salt
    1 teaspoon ground cumin
    1/2 cup fresh cilantro (more To taste)
    1/2 whole lime, juiced

    While tomatoes cook put everything else in a blinder.yes everything else is (not cooked)when tomatoes are done pill off the skin put them in a blinder with everything blend away. Don't worry I hate raw onions but with all the great flavor you can't tell a bit.
    mikewoods likes this.
  17. aceoky

    aceoky Smoking Fanatic

    Thanks that is OK I Love long smokes myself most days!
  18. one eyed jack

    one eyed jack Master of the Pit

    Thank her for sharing her recipe with us.   [​IMG]
  19. kapdon

    kapdon Smoke Blower

    Ok guys, sorry for the long wait. The brisket turned out tender and juicy as expected. However, something about it was disappointing to me. Maybe I am catching some kind of bug that maybe effecting my taste buds. Everyone else says it turned great tasted fabulous. I don't know but I wasn't satisfied with this smoke. Smoke ring didn't turn out as it usually does, maybe it's just me.

    Here are the drained juices we are using for tamales.

    Brisket before the cutting

    This part was reserved for tamales

    I think another hour before I wrapped it would have been beneficial for me. It was already past my bed time as 4:30 comes early.
    Next weekends brisket will be a lot better. Turns out I am doing three this month.
  20. Looks good to me! Definitely wouldn't complain if someone cooked me up something like that!!! Hope your next one is more pleasing to you then

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