Weekend Brisket! With Qview

[dean74]

Picked up a brisket at Sams club last night, thought I would make it for some friends that are coming over for lunch on sunday. Trying alittle different routine than I have in the past. Didnt use any store baught rub just alittle lea and parrons, pepper, garlic powder, onion powder, and some paprika. Hopefully it turns out! Plan on wrapping about 165 and cooking to about 190. 

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• dean74
• Aug 11, 2012

Got my smoker up and running 225

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• dean74
• Aug 11, 2012

I always split the point from the flat on my briskets! Gotta love burnt ends!

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• dean74
• Aug 11, 2012

Seasoned! Ready to smoke!

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• dean74
• Aug 11, 2012

Let the smoke begin!

 

[culturedhick]

Looks great! Keep up posted!

 

[dragonmaster194]

Looking good!  Keep on keeping on, Steve

 

[austinl]

Love the "welding gloves"!  I wonder how I ever lived without mine; indoors and outdoors.

 

[shoneyboy]

 

[desertlites]

sounds like a plan,looking forward to how you brisket turned out.Did 1 myself today the SmokieOkie method (seared) think it was 1 of my better ones.

 

[dean74]

Well just got around to cutting up the brisket, I wouldnt go as far to say it was the best brisket I have made, but I will bet it wont be the worst I ever make either! I cant seem to get much smoke ring out of my UDS, anyone have any suggestions? I didnt pay as much attention to my temps as I should have (It was a nice day here in KC, the motorcycle was too tempting!) I think for now, I will stick to buying rub! What rub do you guys recommend? Heres some Qview of lunch tomorrow!

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• dean74
• Aug 12, 2012

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• dean74
• Aug 12, 2012

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• dean74
• Aug 12, 2012

 

[dragonmaster194]

looks very juicy, what kind of wood did you for smoke?  How long did it smoke, not just cook?  The meat will only absorb smoke up to a certain temp.  Let me know, Steve

 

[dean74]

I used hickory for this smoke, When im cooking in my drum I normally start it up and toss a couple nice size chunks on top of my charcoal and that will be all the wood I use for the whole thing. Im not sure if there is a better way to do it or not. The neighbors thought it was great, but being the chef I thought it could of been better!

 

[so ms smoker]

   I would have thought hickory would give a better smoke ring. Did you maybe cook at a high temp?

Mike

 

[dragonmaster194]

As the chef, we always think we can improve on our products.  I use lump charcoal and hickory also(for now, looking to try other woods soon) and use Minion method.  This works for me and develops a good smoke ring.  You may want to check this method out.  Steve

 

[ronrude]

I use 2 parts each of:

Paprika

Garlic powder

Onion powder

1 part Black pepper

1 1/2 parts Celery salt

Parts being whatever measure you want.  Tbs to handfuls.

I coat the brisket in mustard and then cover liberally with the rub.  For me, I prefer mesquite for beef.  

Give it a try, people love my brisket.

 

[smokinhusker]

Looks pretty darn good!

 

[duffman]

I am going to do my first Brisket this coming weekend, it is a little five pounder I got on sale at the store a few weeks ago. What is the internal temp I should be cooking it to? I am going ot try your rub RonRude.

 

[dean74]

Personally I cook it to 165-170 then wrap with tin foil, and cook til about 190-195. If you wanna pull your brisket apart or shred it you can cook it up to 200-205. When I wrap I usually add a couple tablespoons of Dales liquid steak seasoning to a bottle of water and put alittle of that in when it is wrapped. It makes for a nice juicy brisket! Good luck on your first brisket and make sure to put up some Qview!! 

 

[ronrude]

I don't wrap mine because I finish it overnight in my roaster at 200deg.  I am usually doing 25lb at a time and my stick smoker has some hot and cold spots.  This holds in a ton of moisture.  I recommend the wrap when finishing in the smoker to keep those juices.

 

[big lew bbq]

The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.  If you really want to make sure you get a smoke ring then cheat. Coating meat with a salt tenderizer link Morton's Tender Quick, will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of cheating, smoke rings are no longer taken into consideration in barbecue competitions. If you don't want to "Cheat" then use 100% lump charcoal with your wood.  This release more nitrogen dioxide loaded smoke.  Give it a try and don't forget a Q-View!! The briskets you did still look really good and moist!!

Big Lew BBQ

 

[dean74]

Im thinking about smoking some chicken breast this weekend, and doing a chicken salad for sandwiches anyone have any tips on making chicken salad? I have never made it before!