So...I have to smoke this brisket for tomorrow, and....

Discussion in 'Beef' started by vegansbeware, Mar 29, 2009.

  1. This is what I have to work in! I thought it was SPRING! What the HELL!!

    Well, enough of the white stuff and the "complaining" on with the Fun Part!!

    Here's the 13 pounder all trimmed up...

    Applying the mustard and rub...

    This is showing the "interesting" way I leave the point connected to the flat. Most of the fat is trimmed away, but I keep it and put it into foil loaf pans, that I cut slits in the bottom of and put on "warming rack" above the brisket so it drips and "self bastes" as the cook goes on. (I'll show a pic of that in my next post.)

    Flip and repeat..

    All rubbed and ready to go!

    I'm trying a new wood combo. My wife was saying the rub "needed to have more sweetness to it". I personally don't like using any sugar in my rub, as it tends to caramelize and create a bitter flavor. So, I'm using Hickory Chunks with a few Sugar Maple Chunks to add a little "sweetness" to the smoke. I've used Sugar Maple with pork, but never with beef. So I thought..."Hmm, let see how this'll turn out".

    I'll post more as the the night goes on. Just put it on about 45 minutes ago..
  2. bigsteve

    bigsteve Master of the Pit

    Smoking at night, in a Blizzard. I say POINTS! without even seeing the end result.

    What time did you put it on? How often do you think you'll have to tend to the smoker over night?
  3. I put it on at about 9:15 to 9:30. I know it's gonna be a lllllloooooonnnnng night but I LIKE IT THAT WAY!!!

    As far as how often I'll be tending it, maybe every 2 to 3 hours. Maybe less. I've cooked enough on my CGSP to have it tuned and modded the crap out of it. I'll keep ya'll posted and try to post pics EVERY time I go and check it.

    By the way, thanks for the points...much appreciated!

    (OTBS here I come!)
  4. guvna

    guvna Smoking Fanatic

    can't wait to see how this turns out! i like the self-basting idea too... good luck,
  5. Lol! Yeah maybe a nice, Cute Baby Lamb Sausage Fattie with a little Bambi strap fillets to fill the extra space on the smoker!
  6. Thanks for the wish of luck! I've been doing the "self basting" technique for quite some time now. It hasn't let me down yet! The smoke and seasoning are able to get deeper into the meat this way too. No fat to block it.
  7. Ok, it's about 3 hours in and I had to go check it and I did promise updates as often as I can, so....

    First, a shot of the TBS....What a BEAUTIFUL thing!!

    Smoker temp...220 Check!

    And now...The Shot you've ALL been waiting for...the BRISKET!!!

    Also, notice my 3 foil "self basting" pans? They are doing their job...perfectly!

    Stay tuned...there is more to come!!!
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    looking good!
    keep sending the Q-view :)
  9. fishawn

    fishawn Smoking Fanatic

    Great Show, Keep it coming!
  10. You have my word! I've got some Costa Rican coffee, that a buddy of mine brought back with him, all brewed up in the coffee pot. So, I'm planning on not sleeping until after I foil the brisket when it hits 160 I.T. and I put the batch of Dutch's beans on. It just hit 150, so I got a plateau and a few more degrees before I crash.
  11. fishawn

    fishawn Smoking Fanatic

    Nice Job, My Chuckies just hit 205* and I gotta hit the hay....Wish I could stay up & watch your progress....
  12. What Chickies? No Q-view, must not have really happened.[​IMG]
  13. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking brisket. Thanks for the Qview.
  14. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks great! Looking forward to seeing the end result. [​IMG]
  15. jagerviking

    jagerviking Smoke Blower

    looks good! I do have one question that I just can't understand. Being I live in las vegas and all, what was that wierd scarry white stuff falling from the sky in your pics?????? Is that this "snow" substance folks have been talking about??? [​IMG]
  16. I wrapped the whole brisket at about 160*. Then once the flat hit 195* I pulled the point and the flat apart. Wrapped the Flat and put that in a cooler. The Point continued to cook, wrapped in foil until the I.T. reached 205*. I then cut the point into 1 inch cubes to make burnt ends...

    ...Yes, that's a batch of Dutch's Beans[​IMG] (YUM!)along side the burnt ends

    Once I cut the Burnt Ends up, I couldn't wait to cut the flat! Here's the result of that!

    Yes it was really as juicy as it looks in the pictures...maybe more so. Everything was done about 3 this after noon.

    Has anyone ever seen "Grease" Cave formations? This stalagmite was growing out of my grease pan under my smoker, it was about a foot tall. I've never seen anything like it before, so I decided to snap a shot and share!

    I think this may the first Thread like this that I was actually consious enough to finish![​IMG]
    Hope ya'll liked it! Now it's time for me to take a quick NAP before the company gets here around 6!
  17. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member


    Very Nice! I'm glad to see you finished the point into burnt ends...One of my absolute favorite delicacies! Beautiful smoke ring, and a great Qview. [​IMG]

    Can't wait to see what you can do when you get the new rig going!
  18. fire it up

    fire it up Smoking Guru OTBS Member

    Wow that looks good. I have yet to do my first brisket, not gonna bother on my ECB.
    Love that deep pink ring, gorgeous.
    Points to you my friend.
    Happy smoking.
  19. meat magician

    meat magician Smoke Blower

    Wow! great looking brisket[​IMG]
  20. bigsteve

    bigsteve Master of the Pit

    Great job "Vegans" Points! That grease thing looks like it's going to grow feet and terrorize the neighborhood.

    LOL I don't think there is a Brisket in my Brinkmans' future, especially since it does Chuckies so well.

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