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-   -   My second brisket! (http://www.bbq-brethren.com/forum/showthread.php?t=93703)

mikeTRON 10-10-2010 11:13 AM

My second brisket!
 
So I am starting my second brisket EVER.

My first was great but it dried out kinda quickly once I cut it. I'l post photos in a minute.

So for this brisket I trimmed all of the hard lumps of fat, most of the fat separating the point from the flat and whatever else looked ugly to me. I started with a 12.6lb brisket. I also trimmed the fat cap to about 1/4 of an inch. I would imagine I cut out 2 pounds of HARD fat that was not going to render. I couldn't find my scale or I would have measured it!

I have only once used sugar before so I decided to do it again on this brisket.

I mixed about a 1/3 cup of my favorite rub:
10 tbs hot hungarian or half sharp paprika
6 tbs garlic powder
6 tbs kosher salt
5 tbs freshly ground black pepper
3 tbs cayenne pepper
3 tbs onion powder
2 tbs dried oregano
2 tbs dried thyme
2 tbs chipotle powder
2 tbs ancho powder( I ground up dried ancho chiles)
1 tbs guajillo powder (again grind up dried guajillo chiles, after roasting)

to 1/4 cup: granulated sugar + brown sugar

I couldn't get photos of this as my hands were a mess. Anyways I dropped the brisket in a foil pan and wrapped it to go in the fridge over night. Sorry I didn't get any photos of this.

This morning I decided to go to the store and get a foil pan to catch the drippings and also grab an injector AFTER I got my WSM going. I like to get it going early so I can get it steady with the TBS. Anyways, I haven't ever injected before so I decided to just grab a Dr Pepper and mix in some more of my rub to inject. It was interesting to watch the meat slowly expand as I injected it...
http://img.photobucket.com/albums/v6...t/PA100144.jpg
http://img.photobucket.com/albums/v6...t/PA100145.jpg
http://img.photobucket.com/albums/v6...t/PA100147.jpg

Here you can see that I trimmed the fat between the point and flat:
http://img.photobucket.com/albums/v6...t/PA100149.jpg

My pugs were bothering me to feed them and let them out so I didnt get the brisket on the smoker until about 10am. :shock:
http://img.photobucket.com/albums/v6...t/PA100154.jpg
http://img.photobucket.com/albums/v6...t/PA100160.jpg
http://img.photobucket.com/albums/v6...t/PA100162.jpg
http://img.photobucket.com/albums/v6...t/PA100165.jpg
...You might wonder why I have the other grill soo close... THE WIND IS NUTS TODAY and I needed a wind block... :pray:

So now I realized I got in on too late to do it super low and slow. The brisket is on the smoker and its sitting at about 260*. Well the wind is making the temps fluctuate from 260-280! I dont really have anything else to do besides completely relocate the smoker but I cant find anywhere around the house that has LESS wind :doh: So I guess I am smoking at HALF hot and fast :clap2:

ANYWAYS

So my questions are:

1) should I foil? I have NEVER foiled before and don't know if it helps much.

2) how long should I cook the brisket/lb at 260 vs 220?

Also IF you recommend I foil it, at what temp should I foil?

Thanks in advance!
:becky:

MOS95B 10-10-2010 11:29 AM

No matter the cooking temp, it's done when it's done.

I personally don't foil. I just watch the fire until the meat hits about 190. Then I start probing every half hour or so until it feels right.

mikeTRON 10-10-2010 02:44 PM

This is at 2:15. The brisket has been on the smoker for about 4.25 hours:
http://img.photobucket.com/albums/v6...t/PA100168.jpg

Oh I just stabbed the thermometer there for 10 minutes to compare the flat vs the point... I couldn't find my instant read lol

The flat is about 171 an the point is 183. The smoker has been around 280*

Mr. Bo 10-10-2010 03:57 PM

Getting close and looking good!

mikeTRON 10-11-2010 12:31 PM

Oh I forgot to post more photos!
Also I i didn't foil... one of these days I will have to try foiling SOMETHING to see if I like it...

I'll post the photos in a few

mikeTRON 10-12-2010 10:19 AM

Just spritzed it:
http://img.photobucket.com/albums/v6...t/PA100171.jpg

Tried to sneak a sample but it wasn't so sneaky:
http://img.photobucket.com/albums/v6...t/PA100176.jpg

Crappy close up shot(pieces are missing because we couldn't stop munching):
http://img.photobucket.com/albums/v6...t/PA100180.jpg

http://img.photobucket.com/albums/v6...t/PA100185.jpg

http://img.photobucket.com/albums/v6...t/PA100193.jpg

http://img.photobucket.com/albums/v6...t/PA100198.jpg

Pugs waiting their turn:
http://img.photobucket.com/albums/v6...t/PA100201.jpg

Chopped the point:
http://img.photobucket.com/albums/v6...t/PA100203.jpg

Before we ate:
http://img.photobucket.com/albums/v6...t/PA100206.jpg

Not too bad for my 2nd brisket or my tenth smoke ever :becky:

1FUNVET 10-12-2010 10:30 AM

Nice brisket. :thumb: The more ya cook em the more you will learn. Hope ya gave the pugs some leftovers.

bigabyte 10-12-2010 10:42 AM

Looks good! Keep on working at it and you will be a master of brisket in no time. That pic of the point looked especially nice!:cool:

MikeR 10-12-2010 10:46 AM

Great looking stuff- :thumb:

Bartstop 10-12-2010 10:52 AM

Get the WSM to 275 and put the brisket on cold. I like to spritz with a mixture of 1 part red wine vinegar to 3 parts apple juice. At least once an hour until the color looks like this.

http://img684.imageshack.us/img684/3909/imag0130p.jpg



Then I put it in a foil pan with the rest of the spritz and enough additional apple juice to make it about 1 inch deep. Cover then crank the heat. It's done when the temp probe goes in like a hot knife through butter.

I then let it sit for at least an hour or two before slicing. This is the best method I've tried so far.



Bartstop

mikeTRON 10-12-2010 10:52 AM

Quote:

Originally Posted by 1FUNVET (Post 1428505)
Nice brisket. :thumb: The more ya cook em the more you will learn. Hope ya gave the pugs some leftovers.

Haha the pugs are so spoiled they dont even have to wait for left overs! :shock: :crazy: :becky:

mikeTRON 10-12-2010 10:55 AM

Quote:

Originally Posted by Bartstop (Post 1428529)
Get the WSM to 275 and put the brisket on cold. I like to spritz with a mixture of 1 part red wine vinegar to 3 parts apple juice.

Then I put it in a foil pan with the rest of the spritz and enough additional apple juice to make it about 1 inch deep. Cover then crank the heat. It's done when the temp probe goes in like a hot knife through butter.

I then let it sit for at least an hour or two before slicing. This is the best method I've tried so far.


Bartstop

I actually DID get the WSM to about 275 then put the brisket in the smoker as it was still cold. I did NOT foil it or put it in a foil pan though. I want to try that soon but I cant fit a foil pan in the 18.5" WSM that will hold the brisket. :oops:

When you say cover and crank the heat, what temperature are you talking?

I let it sit for about an hour or two before I sliced also.

Do you put any sauce on the brisket once its been cut?

Boshizzle 10-12-2010 11:02 AM

Very nice!

Bartstop 10-12-2010 11:12 AM

I don't like my brisket that dark, that's why I cover it. Also, I have found that the vinegar added to the apple juice spritz seems to keep the outside from getting tough. Once I slice it up, I pour the juices from the pan over the top. The sweet from the apple juice combined with the tart from the vinegar really enhances the flavor of the brisket. My wife and I used to use sauce on the side until we started doing it like this.

As for cranking the heat, I open all the vents and stir the coals to knock off the ash. It will run up to 300 - 325 then slowly ramp down as the fuel burns off. (I use sand instead of water in the pan).

If I remember right, the pic was taken after 5 hours in the smoke. (I've been going by color instead of time or temp). I have to say it was the best brisket I've ever had.



Dave


EDIT: It may be a sin but you might try cutting it in half and using 2 smaller foil pans.

eap0510 10-12-2010 11:27 AM

Wow, those are some very nice looking briskets.

I also did my second ever brisket this pas weekend.

I started out by making an injection from a can of Campbell's Beef Connsume to which I mixed in some Worcestershire sauce, onion & garlic powder, some Texas Pete hot sauce, and I also added in about 4 whole cloves of garlic. I let this sit for about 2 days so the flavors had plenty of time to mix.

My rub was made from about a 1/4 cup each brown sugar, garlic & a ton of onion powder, chili powder, cayenne pepper, and a commercial rub that I had sitting around the house.

The rub and injection were done about 24 hours prior to the smoking. Smoked at 250 for about 14 hours. Took it off when it was about 190 internal. When I finally tasted some it simply melted in your mouth.

Sorry but I did not take any pics maybe my third one I'll post some pics.


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