The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 07-24-2013, 10:06 AM   #1
timplu
Got rid of the matchlight.
 
Join Date: 07-23-13
Location: Savage, MN
Default Brisket Smoke

Hey everyone! New member here and this is my first post to the forum so I decided to share my brisket cook from Sunday. I picked up a 4.5lb piece of meat from the local butcher and put her on early Sunday morning. I used a rub of paprika, black pepper, salt, garlic, cumin, oregano, cayenne, and brown sugar. Trying it by itself I was worried about how much heat there would be, but once it was on and got some smoke, it was a mild heat that crept up. It took just under 6 hours in the smoker - I have an electric smoker and kept the temp around 250, give or take a few degrees either way. I used a combo of hickory and cherry wood which I really liked. I pulled it off when it hit 190 and wrapped it in foil and let it rest for an hour, then sliced her up.

Overall, I was very happy with it. I thought the flavor was good and it wasn't overpowered with smoke. I was able to bite through and pull a slice apart with no real problem too. I probably should have flipped it once because the bottom did get a little more done than the top portion of the meat, but it wasn't a big deal. It was enough meat for just myself and the wife, so our leftovers went to sliced brisket sandwiches with some sauce on just plain bread - simple, but really good.

Anyways, here are some pics of it.










Last edited by Ron_L; 07-24-2013 at 11:26 AM..
timplu is offline   Reply With Quote


Thanks from:--->
Old 07-24-2013, 11:27 AM   #2
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Looks good!

I cleaned up the IMG tags in your post.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

*** BBQ Brethren Chicago Area Picnic is scheduled! Saturday, August 19th! Spread the word!!!


The Naked Fatty!

3x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote


Old 07-25-2013, 03:20 AM   #3
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

you are hooked now!! put your fat cap towards the heat to protect the meat
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


Old 07-25-2013, 05:22 AM   #4
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Looks like a great piece of smoked brisket.
IamMadMan is online now   Reply With Quote


Old 07-25-2013, 09:29 AM   #5
timplu
Got rid of the matchlight.
 
Join Date: 07-23-13
Location: Savage, MN
Default

Quote:
Originally Posted by BigBellyBBQ View Post
you are hooked now!! put your fat cap towards the heat to protect the meat
that's a good idea! i'll have to do that next time. i left the fat side up thinking it would render down and keep the meat moist, but i like your idea of fat side down to protect the bottom from drying up a bit. thanks for the tip!
timplu is offline   Reply With Quote


Old 07-25-2013, 09:32 AM   #6
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Looks delicious! Welcome to the forum!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Old 07-25-2013, 09:42 AM   #7
Thermal Mass
is one Smokin' Farker
 
Join Date: 02-05-13
Location: Jackson, WI
Default

First off, Welcome northern Brother.
Looks really good!
Being able to make good Q really helps shorten the winters in these parts.
__________________
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!
[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Old 07-25-2013, 11:07 AM   #8
DeepElemCue
Full Fledged Farker
 
DeepElemCue's Avatar
 
Join Date: 06-03-13
Location: Waverly, NY
Default

Looks great!! Next time try rubbing it with straight up salt and pepper and spraying it a few times with a mix of worcestershire and water towards the end. You'll be amazed.
DeepElemCue is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 03:23 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts