My first briskets

Discussion in 'Beef' started by irishteabear, Mar 5, 2009.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Just did these yesterday. Not sure why I waited so long. :D

    Some husbands bring home flowers. Mine brings home meat. [​IMG]

    Dan came home with two briskets the other day. They are both just under 4 lbs.

    I decided to do one with mustard and rub, the other one just has rub on it.

    Fat side:


    Lean side:
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Mustard on top, no mustard on bottom:


    Looking good:


    First brisket done:
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    We were in too big a hurry to eat to take a pic of the first one before I sliced it up.

    Brisket two, before slicing:


    After being sliced:


    It's a definite do again in my book.
     
  4. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Those are truly a pair of beauties Dawn!
    Great job!!;)
     
  5. smokingscooby

    smokingscooby Smoking Fanatic

    HHHmmm!!! Those look great!!! Love the bark, Thanks for the Qview:)
     
  6. bw0529

    bw0529 Smoke Blower SMF Premier Member

    looks great Dawn, thanks for sharing.
    Bob
     
  7. cman95

    cman95 Master of the Pit SMF Premier Member

    Great job Dawn. How about a sammie and a beer over here please!!:D
     
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Lol, sure as long as you pay the postage. :D
     
  9. rickw

    rickw Master of the Pit OTBS Member

    Nice looking brisket, great job.
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Dawn, congrats on a great smoke, and thanks for the Q View. I can see there was no reason to hold back on that smoke. How about some details such as what was the smoker temp, at what temp did you pull them out, what wood did you use? I know I'm a pain, but those are interesting questions that can be of help to someone.
     
  11. crockadale

    crockadale Smoking Fanatic

    Real good job, Dawn.
     
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    You're not a pain, Rich. Thanks for pointing out the fact I forgot to put that info in. :eek:

    I smoked them at 220 using a mix of 3 hrs of mesquite and 1 hr of oak because that's all I had left of the mesquite. They were pulled when they reached 190, foiled, wrapped in a towel and put in a cooler for an hour.

    I put them in the smoker at 8:30 am and sliced the last one at 6 pm.
     
  13. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    very nice briskets! indeed!
     
  14. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Congrats they look good bet theres more briskets in your future :D
     
  15. big game cook

    big game cook Smoking Fanatic

    looks like a mighty fine job. i hate mustard but ive been told it doesnt leave any taste of it after smoking. i still havent tried it but someday soon.
     
  16. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    There are 2 out of 4 people in this house who don't like mustard. They don't know it's on the meat. :D You can not taste it at all.
     
  17. Right on the money there. Can't taste it at all. Great looking briskets Dawn. Congrats on your first!!!!

    Dave
     
  18. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    man those both look great !!!
     
  19. kurtsara

    kurtsara Smoking Fanatic OTBS Member

    A guy could get in trouble saying that at the wrong time [​IMG]
     

Share This Page