D
DeoreDX
Guest
We don't do a lot of Brisket here in Alabama. BBQ is mostly pork around here :-D
But I was in Sam's club yesterday and saw some nice packer cut Briskets for about $20 for a 11-12 pound packer. On a whim I grabbed one, with really zero knowledge about Brisket. I've never cooked one. I've never seen one cooked/prepared. I've eaten it once before in my life (quite good though).
About 11 last night I decided I should probably open it and do something to it before I throw it on the smoker in the morning. I took it out. The fat was at least 1/2" almost 3/4" thick in parts. I shaved the fat down closer to about 1/4". Took off some of the bigger chunks. There was some hard crusty brownish meat along one of the edges (Maybe there it attaches to a bone?). I trimmed that off cause it's texture was sorta gross.
I had no idea about what to rub it down with, so I grabbed some Garlic powder, Paprika, two types of pepper, and salt (non-iodized), threw it in a bowl (just eyeballed it, no idea of the ratios) and rubbed it down. Threw it in the smoker at 5am. I thought I had some Pecan, but looking over the wood situation I started it on hickory for the first 2 hours and will finish it out the rest of the way with Cherry.
Over coffee this morning I started doing my Brisket research. Talk about shoot first and ask questions later :icon_blush: It doesn't look like I screwed it up too bad. Actually looks pretty close to the "first Brisket" tutorial. Well we'll see how it turns out. I figured I would throw this one on just basic like to give me a baseline on how it behaves in the smoker and what it tastes like. At least I now know what the flat and point is and will be able to separate them after I smoke it :icon_cool And now know what to look for when it's done.
Hopefully it tastes OK without a sauce cause I don't plant on saucing it right now. Any suggestions on a basic sauce if brisket tastes like crap?
But I was in Sam's club yesterday and saw some nice packer cut Briskets for about $20 for a 11-12 pound packer. On a whim I grabbed one, with really zero knowledge about Brisket. I've never cooked one. I've never seen one cooked/prepared. I've eaten it once before in my life (quite good though).
About 11 last night I decided I should probably open it and do something to it before I throw it on the smoker in the morning. I took it out. The fat was at least 1/2" almost 3/4" thick in parts. I shaved the fat down closer to about 1/4". Took off some of the bigger chunks. There was some hard crusty brownish meat along one of the edges (Maybe there it attaches to a bone?). I trimmed that off cause it's texture was sorta gross.
I had no idea about what to rub it down with, so I grabbed some Garlic powder, Paprika, two types of pepper, and salt (non-iodized), threw it in a bowl (just eyeballed it, no idea of the ratios) and rubbed it down. Threw it in the smoker at 5am. I thought I had some Pecan, but looking over the wood situation I started it on hickory for the first 2 hours and will finish it out the rest of the way with Cherry.
Over coffee this morning I started doing my Brisket research. Talk about shoot first and ask questions later :icon_blush: It doesn't look like I screwed it up too bad. Actually looks pretty close to the "first Brisket" tutorial. Well we'll see how it turns out. I figured I would throw this one on just basic like to give me a baseline on how it behaves in the smoker and what it tastes like. At least I now know what the flat and point is and will be able to separate them after I smoke it :icon_cool And now know what to look for when it's done.
Hopefully it tastes OK without a sauce cause I don't plant on saucing it right now. Any suggestions on a basic sauce if brisket tastes like crap?
