Prepping my first brisket - Pr0n to come! - Page 2

Dirtbuddy · 01-01-2013, 06:19 PM

Nice work!

Looking forward to the next round of pics...

Smoking Westy · 01-01-2013, 08:32 PM

Alrighty here we go...

Off the smoker, ready to be wrapped

Bark shot!

Sliced

Dandy smoke ring

Beans!

Kept it simple - brisket, beans and some good 'ol ruffles

Overall I'm real happy with the way it turned out for my first attempt. The very tip of the flat was a bit dry but as I sliced further up the flat it was nice and moist and really tender. Flavor was great as well.

Any way to keep the thinnest part from drying out (assuming foiling or maybe butchers paper might help a bit)? Going to have some more sammiches tomorrow and then make a pot of chili.

HankB · 01-01-2013, 08:43 PM

If it tastes as good as it looks you have some great meals there.

Shadowdog500 · 01-01-2013, 09:16 PM

Darn that looks great!!!!

Chris

cowgirl · 01-01-2013, 09:37 PM

Beautiful brisket Westy!! Your beans look mighty tasty too.

Bludawg · 01-01-2013, 09:45 PM

Ok Now tell us the truth you been cooking brisket for a few years

looks like you nailed it

If the tail is thin during the prep I cut it off where it is about 1" in thickness. save the trim for burger meat, chili, stew,.....

Dirtbuddy · 01-01-2013, 10:01 PM

First or tenth "attempt", you nailed it my friend

R2Egg2Q · 01-01-2013, 10:18 PM

Nice job! I wish my first (or second or third) brisket looked that good!

Smoking Westy · 01-02-2013, 09:07 AM

Quote:

Originally Posted by Bludawg

Ok Now tell us the truth you been cooking brisket for a few years

looks like you nailed it

If the tail is thin during the prep I cut it off where it is about 1" in thickness. save the trim for burger meat, chili, stew,.....

Now why didn't I think of that?

Love me some brisket burgers.

I spent a lot of time reading up on the subject on this forum before taking the plunge. I'm glad I went with the KISS method on this cook, it gave me a good base to start with.

I've had requests from some buddies that saw the pictures to do another so I'm thinking brisket #2 isn't too far off in the future.

Even though the brisket was the star of the show, them beans turned out really good as well. I usally add some regular yellow mustard to my beans but this go around I used the Roxy's BBQ sauce instead and it was a nice addition.

Smoking Westy · 01-02-2013, 01:33 PM

One more shot that shows the smoke ring pretty well.

Blutch · 01-02-2013, 11:13 PM

Now you are just showing off. :)

Mexi "Q" Tioner · 01-03-2013, 12:15 PM

Looks great!

01-01-2013, 06:19 PM	#16
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	Nice work! Looking forward to the next round of pics... __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]

01-01-2013, 08:32 PM	#17
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	Alrighty here we go... Off the smoker, ready to be wrapped Bark shot! Sliced Dandy smoke ring Beans! Kept it simple - brisket, beans and some good 'ol ruffles Overall I'm real happy with the way it turned out for my first attempt. The very tip of the flat was a bit dry but as I sliced further up the flat it was nice and moist and really tender. Flavor was great as well. Any way to keep the thinnest part from drying out (assuming foiling or maybe butchers paper might help a bit)? Going to have some more sammiches tomorrow and then make a pot of chili. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

01-01-2013, 09:37 PM	#20
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Beautiful brisket Westy!! Your beans look mighty tasty too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

01-01-2013, 09:45 PM	#21
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Ok Now tell us the truth you been cooking brisket for a few years looks like you nailed it If the tail is thin during the prep I cut it off where it is about 1" in thickness. save the trim for burger meat, chili, stew,..... __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-01-2013, 10:01 PM	#22
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	First or tenth "attempt", you nailed it my friend __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]

01-01-2013, 08:43 PM	#18
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	If it tastes as good as it looks you have some great meals there.

01-01-2013, 09:16 PM	#19
Shadowdog500 is Blowin Smoke! Join Date: 06-18-12 Location: Down the Shore!!!	Darn that looks great!!!! Chris

01-01-2013, 10:18 PM	#23
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Nice job! I wish my first (or second or third) brisket looked that good! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

01-02-2013, 01:33 PM	#25
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	One more shot that shows the smoke ring pretty well. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

01-02-2013, 11:13 PM	#26
Blutch Full Fledged Farker Join Date: 11-22-06 Location: Oklahoma City	Now you are just showing off. :) __________________ >>>>>>>>>> Akorn Komado GOSM Wide Body UDS

01-03-2013, 12:15 PM	#27
Mexi "Q" Tioner Full Fledged Farker Join Date: 07-19-12 Location: Hollister,CA	Looks great! __________________ Los Mexi"Q"tioners BBQ Team