Second attempt at Brisket...patience...patience

Discussion in 'Beef' started by masterofmymeat, Jun 22, 2011.

  1. Hi All,

    This will be a lengthy thread as I start tonight with initial

    cutting and marinating, then will post as I go along to the

    big finish Saturday late afternoon.

    I work at SweetBay and got a great price on this lil' 5.5 lb.'er

    (SweetBay Super Markets in Florida)

    I cut it in half as there is only my wife and I and left overs

    might end up in the dogs dish as we can't eat that much.

    So... here we go, and please feel free to pipe in with comments

    and suggestions (I'm pretty thick skinned so let it fly), I just

    want a great result:

    Never mind that man holding the Brisket!

    [​IMG]

    A closer look:

    [​IMG]

    Gotta' cut this this thing down:[​IMG]

    It's a dirty piece of meat, gonna take a bath for 3 days:

    [​IMG]

    OK, so there it is and I will keep posting as I go. Of course, don't expect a novel between now and Saturday, but I'll pop in and let you know how it's coming along

    and to take comments and suggestions.

    Help here though from the pro's: What is the best chips to use?

    Thanks Guys and Gals, and be sure to view my video of all the Hi-Jinx on Saturday,

    It'll be action packed and edge of your seat suspense.....well...as much as a brisket

    can offer I guess.

    You are the best...James
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    So far so good,
     
  3. thunderdome

    thunderdome Master of the Pit

    Looks good. Looks like you decided to smoke the flat only this time?

    What did you marinate in?

    Looks good so far
     
  4. Thanks RdKnB. TD I'll be honest, I'm new to smoking so I used two packets

    of Larry's Marinate with beef broth, mixed it and that's the bath. I'm probably

    going to buy a recipe or have to Google "rub" & "marinate" and do research

    for a really great rub and marinate.

    Sometimes there not enough time in the day to get everything accomplished

    that I would like to...I'm positive there is a better way to make a living than

    going to work.

    Everyone seems to think Jeff's stuff is good, so I'll probably invest in that, it's

    got great reviews.

    Still, I'm not convinced I want to use hickory on this...anyone?

    I love this place...James
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    If your new to smoking I would use apple or cherry, you can't delete smoke if it's to heavy to your liking. I don't know what smoker you have, let us know and someone with that model will surely chime in. [​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Never marinated brisket before. Interested to see how it turns out.
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    It is a nice piece of meat.  i will wait [​IMG]
     
  8. sunman76

    sunman76 Master of the Pit

    +1 on the jeffs rub you can add or remove a few items to your taste...

    post up a pic of your smoker and lets have a look at your setup![​IMG]
     
  9. Hi All,

    Just got home from work thought I'd check in. A picture of the smoker

    you say...but of course:

    [​IMG]

    My wife bought it for me for our anniversary, she is the coolest. We just got this house so I haven't

    had time yet to customize the lanai yet. It does have electricity and hot & cold water access, so

    I do plan on tricking it out Key West style with my grill, my smoker, a bar I plan on building, but I

    have to get everything in its place first.

    I marinate almost everything except full chickens. I plan on using Jeff's rub on the other half of this

    Brisket in a couple of weeks. Call me crazy but it's a learning curve with tasty benefits.

    Thanks all, you rock...James
     
  10. chef willie

    chef willie Master of the Pit OTBS Member

    looking forward to hear about the marinade & how that ECB does on the brisky
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

     Hi James,I would go with Meateater's suggestion on the apple or cherry for smoke.

    Hickory can be overwhelming on long smokes, such ad brisket and butts.

    Looking forward to seeing this brisky all smoked and sliced [​IMG]
     
    Last edited: Jun 23, 2011
  12. Thanks Meateater and Raptor, I will go tomorrow and pick up some Apple and use that.

    BTW everyone, I plan on adding ABT's to the menu along with smoked

    twice smoked baked potatoes, (did I say that right?).

    I'm gonna smoke the potatoes to 2/3's the way done, slice them, core them,

    make a mix of - sour cream-bacon bits-chives-shredded cheddar on top

    and them smoke them to all the way done.

    ABT's   will have Cherizo-cream cheese-chives-cheddar then wrapped in delicious

    bacon.

    Thoughts or improvements???

    Thanks...James
     
  13. OK, Saturday is finally here and I'm workin' my ECB on a Brisky

    and a few other goodies. goes something like this:

    [​IMG]

    I bought 2 bags of the Apple wood chips, 1 that I soaked in water and made 5 individual pouches, and the other bag

    will be to throw dry chips on here and there just to smoke up the meat kind of flash like:

    [​IMG]

    [​IMG]

    I throw 1 pouch in every hour and a half and when the 5th pouch is in, I start paying real close attention:

    [​IMG]

    [​IMG]

    Here I am, into it for an hour or so:

    [​IMG]

    And now on to phase 2, BWAHAHAHAHA:

    [​IMG]

    As soon as I get the ABT's done, I'll post a pic. Anyone know about how long ABT's take so I can time it right?

    Thanks all...James
     
  14. Just for a Qview quick post:

    [​IMG]

    Then:

    [​IMG]

    Then:

    [​IMG]

    Then:

    [​IMG]

    Then:

    [​IMG]

    And Finally:

    [​IMG]

    I hope they turn out right. I'm thinking they might take an hour to smoke up properly. Did someone say pay attention

    to the bacon, if it's done then the ABT's are done...correct? Thanks...james
     
  15. Update:

    [​IMG]

    [​IMG]

    [​IMG]
     
  16. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    James you need to get you a good probe thermometer and not rely on the thermometer that is in the smoker, those are hardly ever right... 

    Looking good so far.  I will be watching to see how it turns out.  I like that Henckels Twin Knife you have there.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    I've been watching, but I don't know about any smokers other than electric, but I can see you're in good hands here.

    Looking good so far!

    Bear
     
  18. Hi All,

    Sorry it took so long to post the ending, I ate and while I was smoking the Brisket,

    of course I was having some beers as well...all day...um..had to be at work this

    morning at 5:00 am, so....I'm gonna need a witness for the rest of the night last

    night. LOL...here goes:

    Twice smoked potatoes:

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    BTW @ Beer-B-Q, yup, got a probe goin' on. I show the temp on the smoker for consistency. Havin' fun.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    I'll admit ...not much ring to brag on, or...at all..heh, heh... but this Brisky was soft and tender like butta'. the potatoes and ABT's were out of this world. I'm going to use Jeff's rub next time as I bought it while waiting yesterday. IT of the Brisket was 195* and held so that's when I foiled it, toweled it and set it in a cooler for about an hour. Very tender.

    Thanks to you all for following along and helpful comments... I really like this forum and the members here. Looking forward to a meet up come fall/winter.   Enjoy your day and see ya' soon...James
     
  19. nice job[​IMG]
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    ALL looks Great James !!!!

    Those last two Qviews (BearViews) really got to me!

    Thanks for showing it all.

    Bear
     

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