First Brisket
So I have smoked exactly one time on my WSM. I did chicken. Something basic and not expensive. So it came out great. I've been used the book "low and slow" for directions on the chicken. But, I'm inpatient and I really want to cook a Brisket. However, I don't have a recipe for rub or cook times. I was hoping someone could help me out with something basic for a 6lb brisket from the local commissary.
Thanks for all the help. I'm such a n00b (gamer talk). |
We do not use the term noob or n00b etc...now, for a simple pantry brisket rub, you could do something as simple as 2 parts black pepper, 1 part kosher salt, 1/4 part each chile powder, paprika and powdered garlic and have a fine brisket rub. I typically do not use any sugar for a beef rub, just my taste. I really like a simple rub like I outlined.
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n00b |
First time! Salt and pepper....
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Haha just kidding :-P Im practically as new to smoking as you are :becky: I just started learning this past summer BUT I DO have legit research skills :thumb:
Gary Wiviot has a thread on his forum that says how he smokes a brisket: Quote:
That being said I DID stick to his lesson plan. Did the chicken a few times, then baby back ribs, then spare ribs and finally two pork butts that took me about 13 hours to smoke. I know a lot of people complain about the book being sort or militant or whatever but I appreciated the KISS method for everything. You see, IF I HADN'T stuck to the lesson plan I would have incorporated every single idea I thought sounded good into each cook and I wouldn't have known what I liked or disliked and probably FARKED something up. That being said I had NO personal IN PERSON help so it was a tad more difficult for me to know when to pull the meat etc etc You can knock out the next three lessons in less than 3 weeks which will give you time to research brisket :wink: |
Yep, just plain old salt and pepper. I like hickory with beef for smoke. Run it 250-275 until she's done....
I'd say "Search the forum for brisket", but you'll just get swamped with that route.... |
But, there is that great tutorial thread done by Biggie Byte...http://www.bbq-brethren.com/forum/sh...gabyte+brisket
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Here are a few tutorials I liked:
This one is massive and a GREAT tutorial: http://www.thepickledpig.com/forums/...n-brisket.html I believe thepickledpig is about to merge with bbqbug so here is the SAME thing on the new forum: http://www.bbqbug.com/forums/showthread.php?t=703 Basic Brisket tutorial (Pr0n heavy): http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 The Virtual Weber bullet is specifically for the WSM: http://www.virtualweberbullet.com/brisket2.html http://www.virtualweberbullet.com/br....html#prepping http://www.culinarydisaster.com/word...okey-mountain/ http://blog.firebones.com/2008/09/05...-smoke-report/ http://www.theqjoint.com/forum/showthread.php?t=38 http://www.smokingmeatforums.com/wik...t-the-easy-way |
Thanks for all the help. I'm looking forward to reading all of the links that were sent out. I'll let you all know how it turns out on Wednesday..
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If you dont snap pictures I will have to kill you
just saying.... Haha its probably easier to snap photos and upload them then it was for me to give you those links :-P just saying... :grin: |
6 Attachment(s)
The Brisket came out awesome. I was pleasantly surprised by the taste and the moistness of it. The pack date was actually on 11/06 so it was pretty young comparatively speaking. I ended up smoking the 6lb brisket for just under 7 hours. I did use foil for the last part of my cooking. I flipped the brisket three times. I used a basic rub of fresh ground black pepper, kosher salt, garlic powder, onion powder, and Montreal seasoning. Thank you for all of the advice. [IMG]file:///Users/scottrubenstein/Library/Caches/TemporaryItems/moz-screenshot-2.png[/IMG][IMG]file:///Users/scottrubenstein/Desktop/brisket%20pics/IMG_0153.JPG[/IMG]
[IMG]file:///Users/scottrubenstein/Library/Caches/TemporaryItems/moz-screenshot.png[/IMG][IMG]file:///Users/scottrubenstein/Library/Caches/TemporaryItems/moz-screenshot-1.png[/IMG] |
Let me take you on a tour of the pics. The first is after I cleaned it. The second and third are two and four hours into the cooking process, respectively. The final three pictures are the final product.
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Nice job, that is a good looking brisket.
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Nice work! Looks great!:cool:
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Being a new member here at this forum, we have an awesome informational thread at the top of Q-Talk.
Here is the link for basic but great information. http://www.bbq-brethren.com/forum/showthread.php?t=7818 |
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