Made My First Brisket This Weekend (QView)

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alelover

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DAY 1

Went to Wally World and bought a 12.23 pounder this morning.

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The fat's over a half inch thick.

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Side view.

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Unwrapped and on the block.

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Time to do some trimming. Left about an 1/8 to a 1/4 inch layer of fat on her.

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Flipped her over. Not much fat on this side.

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Trimmed a little of the hard fat off and some between the point and flat. It was pretty thick in there. Think I took about 3 lbs. of fat total off it.

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Cut it in half (sorta). Going to save the right half for pastrami. Smoking the ugly half tomorrow. That would be part point and part flat I guess. Is that right?

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Cross section of future pastrami.

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Here's the rub.

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Here's the rubbed. You can't see it but the fat was criss-crossed with my sharp knife.

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Going to the fridge for a good nights rest.

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And to the freezer goes future pastrami until I feel like making it.

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Thanks for watching.

Tune in tomorrow for Day 2.
 

lookwow

Smoke Blower
Jan 3, 2011
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Menasha WI
So you experts out there. That one picture you can really see the grain. Where it changes direction is that where the point and flat meet?
 

mballi3011

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Everything looks good so far. Don't they use the flat for corned beef and the point for the pastrami????
 

alelover

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Day 2

The night before I prepped the smoker. Or should I say cleaned it from last time.

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It's 6 AM. Pulled out the beef. I apologize for the blurry pics. My 13 year old took the camera last night and took a bunch of pics. She got something on the lens I'm sure. I'm not an expert but my photo skills are not that bad.

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Put it in the smoker. Where else would I put my beef at 7:30 AM.

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TBS is going strong. Extended the pipe a bit. Works way better now.

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After 4 hours. Just mopped it with AJ, Worcestershire and a wee bit of Sweet Baby Ray's.

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After 7 hours.

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After 11 hours.

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Found 6 strips of bacon in the fridge. Needed to be used up. Hoinks and turds comin up.

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A fine appetizer.

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It's 11 1/2 hours now. Time to pull it out.

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Wrap it up while I cook the sides.

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And have another homebrew.

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Time to slice and serve.

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Dinner is served.

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Once again sorry about the blurriness. I will be hanging my daughter from the highest yardarm when I get home.
 

SmokinAl

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Man that's one sweet looking brisket. Awesome smoke ring. I like the appetizers too. Excellent job!
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jirodriguez

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Jun 5, 2009
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Portland, OR
Great job for a first brisket run!

Pit4Brains gave you a good tutorial link on the seperation of the flat and point. I had a hard time figuring it out the first time myself, but once you actually cut a brisket up you get a good feel for how to do it next time.
 

alelover

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Thanks. I just cut it apart cold. It is easy to see how it's constructed now. I cut the point in half and froze em for later. We'll eat the rest this week. I used Royal Oak from Argentina this time. It popped a lot when I lit it but it burned hot and long after it settled down. Smoked with 2:1 hickory/oak. Best fire yet.

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Last edited:

Bearcarver

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Scott,

That is some mighty tasty looking Brisket there---I could eat a sizable plateful of that real easy!!!!

Thanks for the views!

Bear
 

boykjo

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Apr 28, 2010
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Great job........ looks awsome... A few more Q's would have helped us understand what you were trying to accomplish................. 
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