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Finally nailed a brisket! Thanks TBB!
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Well i have been doing a lot of reading on here the last few weeks. I got myself all pumped up to do a brisket after many failed attempts due to, from what i figured out, under cooking it. Though i would share my Saturday with yall and hopefully can add to the long list of archives for someone else to pull info from.
Well more or less i was on night shift the week prior so had some free time to look up how i wanted to attack this smoke. I read countless threads on what to do and why my other smokes went so bad. I took a little from here and there and formulated a plan. I have attached my Word .doc if any want to download and use for themselves. Its very informal but it was pretty much my guide line. Like i said, i took a little from here and there and this was my game plan. Stopped by Costco and picked up a brisket packer. They had tons to choose from. 5 pounders, all the way up to a 17 pound monster! I decided to stick with a 12 pounder as i didn't want to be up all day and night! This is the brisket trimmed: https://pbs.twimg.com/media/A9VkgcJCAAACPSk.jpg:large The night before i also did some mini jalapeno meatloaf over lump charcoal and cherry wood....was awesome! https://pbs.twimg.com/media/A9Vkk3oCAAIkt7K.jpg:large https://pbs.twimg.com/media/A9Vskb7CcAEa9M-.jpg:large Well i got up early with the help of my supervisors: https://pbs.twimg.com/media/A9Vu-vgCMAA2hwJ.jpg Brisket with Rub https://pbs.twimg.com/media/A9V6txXCEAAHul1.jpg:large Got the fire going with some oak and pecan. Temp got up to 250-275 and i put the meat on. More or less rotated the brisket every 2 hours or so. https://pbs.twimg.com/media/A9V6yKmCAAAk16m.jpg:large At 170ish i double wrapped in foil and watched the temp from the couch! https://pbs.twimg.com/media/A9Vkn3hCIAItuHj.jpg:large One thing i did learn about brisket is patients! If its not done, just let it go till it is! For me that was about 200 degrees until i thought the "probes" were smooth enough in all areas. Brisket just off the smoker: https://pbs.twimg.com/media/A9Vkrb9CYAAepDX.jpg:large I also stopped and got a 2 pound tri-tip to add to the fun: https://pbs.twimg.com/media/A9VkuydCMAEBUut.jpg:large I let this one smoke till 140 and took off to rest. I am very fond of this cut of meat! Well in all the excitement, i forgot to take pics of the brisket getting cut up! :doh: But i did get a plate shot of the burn ends, tri-tip, brisket, and home made mac-and-cheese (the woman stepped to the plate on that one! Was awesome!): https://pbs.twimg.com/media/A9Vuax4CYAE3-jw.jpg:large I was like a proud papa! This was by far the best thing that has ever come off my smoker! I had NO left overs at all! (Which kinda sucked come to think of it!!!) Just have to make more i guess! TBB....yall are a great bunch of guys and an awesome resource! Look forward to sharing more down the road! Dan |
First off congrats on the cook. Looks fantastic. Second what kinda cooker is that your using?
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Its an old Charcoal grill i was given when i lived in MO. I had metal for a bumper i was going to build but decided to bust out the welder to put a smoke box under the grill. Used a section of Duramax SS exhaust pipe to connect the 2. Been having a blast getting to know it. Love being able to use full size logs.
https://pbs.twimg.com/media/A9WEg7nCMAAB1K1.jpg:large https://pbs.twimg.com/media/A9WHGXPCIAIcHOR.jpg:large |
Congrats on nailin' that brisket! (and tri-tip & mac & cheese also).
That's a fine lookin' smoker you got there. Also been using pecan lately. Got a couple of briskets in the freezer & you got me thinking a cookin' is in the near future (since it ain't cold enough here to make chili). |
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As they use to say on a famous TV show..."I love it when a plan comes together"!!! Nice lookin' grub and a cool mod to that smoker! Love the fire box underneath!!!
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Looks like you've got it going your way! Nice brisket !!
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Nice job on the Brisket, the plated pic made me hungry. I like your pit looks like an efficient design.
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Deeply inspired. Brisket hunting today (Smart and Final here in San Diego always has full packers in stock).
Gonna do the same here. Might even post a pic or two! THANKS for sharing. |
Nicely done!
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It works rather well. Using heat otherwise lost out of the top of the box. Takes a bit to get going but once in the sweet spot she a Caddy!
Got a bunch of used insulator bricks here at work. They repacked the heater. So gonna size up some bricks and insulate the fire box some. https://pbs.twimg.com/media/A9ZeY5_CQAEHL9x.jpg:large Maybe have a tad bit more control on the micro end of the scale. Also want to add a PID and forced draft setup. But I'm having fun messing with it. My bud has a propane smoker. I don't have issue with it at all. I just feel more satisfied with my end products with the work I put into running the smoker. I like to experience my smoke! Haha.... |
Mighty Fine Cook and Rig there Sir!
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looks great!!!! i cant wait until my next day off so i can cook up a brisky!!!!!!!!!!
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Looks like you did a great job. Congrats on conquering the almighty brisket.
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