It's Brisket time again! Q-view

Discussion in 'Beef' started by forluvofsmoke, Dec 13, 2009.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    My wife called the meat dept. manager @ wally-world a day ahead and had him get 2 packers ready for her to pick up last night ($1.86/lb), and I’m ready for smoking’!

    I’ll be doing my second corned beef pastrami with one, and will get the brine/cure going on it today or tomorrow.

    I trim and separate the point/flat for a quicker smoke and to save the beef fat for sausage mixes.

    Burnt Ends has been on my “must do” list for quite some time, after seeing so many great looking q-views of them, so I have a true agenda for the point this time.

    The separation and trimming process this morning was tougher than any other I’ve done before. I suspect this is due to the meat not being in a partially frozen state during processing, as I’m accustomed to doing. This can make a huge difference in most cases.

    Dry rub ingredients are similar to my Garlic Pepper Beef Rub, without the crushed red pepper and a bit different blend.

    2 Tbs onion powder
    1-½ Tbs garlic powder
    1 Tbs Spanish paprika
    1 Tbs black pepper, fine ground
    1 Tbs white pepper powder
    4 Tbs kosher salt
    1 Tbs chili powder

    Separation in progress...not much fat layering between the point and the flat on this one:

    The flat:

    The point:

    Into the Vault at last:


    I started the smoke a bit later than planned…I was pretty tired last night and slept in a bit. Smoke was started @ 9:00 AM Mountain Time, with hickory, and a touch of apple & cherry. I ran the chamber temps @ ~205-225* with a dry water pan for the first 45 minutes to take the chill off the meat and let the smoke start soaking in. Ambient temp is 3*F, light variable winds, snowfall and a relative humidity of 83%, hence the dry water pan.

    More to come...

    Thanks for peekin'!

    Wish me luck!

  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You are off to a great start, I'm a big fan if a smoked brisky. Good luck, and I hope to see the followup pics.
  3. ciolli

    ciolli Meat Mopper

    Oh man, looking good so far. I'm anxious to see how it turns out!
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks guys, aromas were killing us outside by 90 minutes into the smoke, as the meat was just starting to sweat a bit.

    90 minutes in:

    Got my beans ready to go:

    Brisket at 4 hours, while popping the beans in:

    Chuggin' right along without any issues thus far.


  5. morkdach

    morkdach Master of the Pit OTBS Member

    looken good on the brisket & oh yeah gotta have them beans[​IMG]
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Good So Far...[​IMG]
  7. rivet

    rivet Master of the Pit OTBS Member

    Good grief you are throwin' down some good food! I'm drooling here....nice beans too.
  8. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    The trim job ya did on the brisket was fabulous!! Love the pics of everything so far, hope to see the finished pics!!
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks guys & gal! I'm just havin' a blast again today!

    I pulled the flat and point both @ 160*. Had to step it up a bit and get stage 2 running so dinner wouldn't be too late.

    Flat @ 160* for brasing in pineapple juice, oyster sauce and lemon juice:

    Point @ 160* for cubing and tossing in sauce for burnt ends...I didn't add more rub as the family may not take it too well the first time. I'll let you know how we all like 'em...sure to be great though!:

    So, I'm just waiting until the burnt ends are darkened up and the temp is up to about 180-185* with the flat.

    I'm about dyin' here waitin' for burnt ends! [​IMG]

    Finale and review to follow ASAP!

    Thanks again!

  10. walle

    walle Smoking Fanatic OTBS Member

    I'm giving you [​IMG]because this is the first post that I've seen that has actually demonstrated the separation of the point and the flat.
    To be honest, I've always just cooked them as one piece, but there are so many "burnt ends" posts that I have been wondering if I'm just and idiot in not being able to figure that out on my own or what.. probably the pior.

    Anyway, thank you very much.

    BTW - your Brisky looks awesome!
  11. nate_46

    nate_46 Meat Mopper

    What was the size of the pan you used for the beans. It looks larger square (rectangle) and not too deep. I bet you don't have to stir the beans as often and lose that precious smoker temp.

    Everything looks great!!! Waiting for the final pics.[​IMG]
  12. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks Tracey! I try to show a few extra steps now and then, or if I do something out of the ordinary...Smoking the brisket whole, and with most of the fat cap is the way most folks do it...I just don't like the 18 hour smoke time... [​IMG] Glad it helped you get on track with the burnt ends and separation!

    Thanks Nate! The pan is a 12" x 18", 2" deep...I don't stir them at all unless it starts to develope more skin on the surface than I want to see...then I'll break it up a bit an mix it in...I like some skin on the surface though. Sometimes, I just toss foil over them after the first couple of hours.

  13. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Oh my.......definately a treat to be made as often as possible!!!

    We're snackin' on ends while the flat rests before going under the knife...what an appetizer!

    Just the right amount of heat and flavor in the initial rub to go along with the sauce, too...these are incredible!

    [​IMG] here!!!

    My hat is off to all who posted their burnt ends q-views and got my ambitions up for, THANK-YOU!

    Sliced flat, smoked beans and my wife's oven-baked potatoes augratin (ugly-rotten, as she calls are coming up next.......yum!


  14. bbrock

    bbrock Meat Mopper

    Looks like a job well done..
  15. oneshot

    oneshot Master of the Pit SMF Premier Member

    Those burnt ends look great!!!!! I can almost taste them here!!!!
    But the wait for the main course is killin me!!! lol [​IMG]
  16. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks guys! (^^^LOL, oneshot!!!^^^)

    I finally made to the finish line!

    The slicing was a bit on the dry side, probably due to crowding it today. But I did had a back-up plan already in place...I used the brasing liquids after icing down for grease removal, and drizzled over the plated meat.......just the ticket.

    Aaaaaah, gotta love brisket & beans!!!!!!

    Thanks everyone, I just can't ever seem to get enough brisky burns!

  17. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's one fine looking smoke! Lots of pics too. Thanks for posting.
  18. rickw

    rickw Master of the Pit OTBS Member

    That sure looks good. Fine job ya did.
  19. pandemonium

    pandemonium Master of the Pit

    Beautiful smoke ring wow
  20. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks Guys!

    It's been a little while since I've smoked one, and I got a bit pushy on temps and times, but it still came out pretty well. I'm hoping I can do the next one nice and slow like they need to be done. Practice, practice...

    Thanks again!


Share This Page