Brisket Seasonings? - Page 4

Steeb · 04-28-2007, 04:50 PM

Quote:

Originally Posted by CajunSmoker

250 won't hurt anything. You can spray any time you want to, you don't have to wait until you foil.

Cool. Thanks. I'll do that now, then.

Steeb · 04-29-2007, 12:32 AM

Well, I'm now fifteen hours in and I'm at 188*. It should be almost done now and then I can pop it into the cooler. I definitely opened the lid too many times today. Still, it looks pretty decent, though I'm not 100% sure what a brisket's supposed to look like at this stage. I did have one question, if there's anyone still up: would it be okay to leave it in the cooler over night, or should I take it out and put it in the fridge after it's had a chance to sit for a couple of hours? Also, what's the best way to reheat brisket? Would you guys recommend slicing it up tonight or waiting until tomorrow?

Lakeside Smoker · 04-29-2007, 06:33 AM

Quote:

Originally Posted by Steeb

Well, I'm now fifteen hours in and I'm at 188*.

15 hrs for a 5.6 lbs flat sounds like a long time. Your smoker temp might be way too low or your temp probe could be off.
Slice it up and lets see some pics!
Great thread BTW.

Mike

vr6Cop · 04-29-2007, 09:34 AM

Great thread. I've learned a lot about briskets, so thanks to Steez for asking.

You guys are making me want to try my hand at brisket again, since the last one wasn't all that great.

So where are the pix, Steez? We want results!

Oldbob · 04-29-2007, 10:16 AM

Mooner · 04-29-2007, 10:55 AM

Quote:

Originally Posted by Lakeside Smoker

15 hrs for a 5.6 lbs flat sounds like a long time. Your smoker temp might be way too low or your temp probe could be off.
Slice it up and lets see some pics!
Great thread BTW.

Mike

I really agree. Wow, that thing should have been done in like 7-8 hours, even at 225. I really hope it turned out good Steeb. Remember everytime you open the lid you add 15 minutes of cooking time.

thirdeye · 04-29-2007, 11:23 AM

Quote:

Originally Posted by BadBoysBBQ

I really agree. Wow, that thing should have been done in like 7-8 hours, even at 225. I really hope it turned out good Steeb. Remember everytime you open the lid you add 15 minutes of cooking time.

I'm in Vega$ for the weekend and it was lapping at 100* yesterday. So if his pit is a sunny spot in his yard, Steeb may have gotten away with a few more peeks than I can back home.

sterlingsmoker · 04-29-2007, 06:38 PM

WE WANT PICS,WE WANT PICS, WE WANT PICS!!!

sterlingsmoker · 04-29-2007, 08:04 PM

Here is one until ya post

Mooner · 04-29-2007, 08:06 PM

Whoohooo!!! Thats what we wanted!! lol

Steeb · 04-29-2007, 10:27 PM

Okay, I finally had a chance to get the pics uploaded. I used imagevenue so if you click on the pic, it will take you to a full size version. Sorry about the blurriness of some of the pics. I have to be the worst picture-taker ever.

It turned out pretty good, I guess - my dad seemed to like it when I took him a plate earlier today. It could definitely be better, but it was pretty tasty. I was afraid it would be leather by the time it was done, but it was surprisingly juicy. It took way longer than it should have, but at least I learned a lot from all of my screwups yesterday. Hopefully the next one will go a lot smoother. Thanks to everyone's advice and tips. I'll definitely have to play around with the seasonings and types of wood next time.

wnkt · 04-30-2007, 09:26 AM

Quote:

Originally Posted by thirdeye

The last time I saw a brisket thread with this much good information was.... was...was, well it I'm sure it was right here. I think all you brisketeers have covered about everything from seasoning that chunk of chest until it goes into the cooler. ............

I agree.....Roadmap Material!

Puppyboy · 04-30-2007, 03:32 PM

When cooking cap up, has anyone else thought of removing the cap, rubbing the meat, and replacing the cap? I have been thinking about it for a while but just have not yet done it.

Mooner · 04-30-2007, 03:40 PM

Quote:

Originally Posted by Puppyboy

When cooking cap up, has anyone else thought of removing the cap, rubbing the meat, and replacing the cap? I have been thinking about it for a while but just have not yet done it.

Shoot, if you can get it off in one piece id say that would work like a charm.

04-29-2007, 09:34 AM	#49
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN	Great thread. I've learned a lot about briskets, so thanks to Steez for asking. You guys are making me want to try my hand at brisket again, since the last one wasn't all that great. So where are the pix, Steez? We want results! __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

04-29-2007, 10:16 AM	#50
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	__________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

04-29-2007, 06:38 PM	#53
sterlingsmoker is one Smokin' Farker Join Date: 10-22-06 Location: Sterling,Colo	WE WANT PICS,WE WANT PICS, WE WANT PICS!!! __________________ Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset

04-29-2007, 08:04 PM	#54
sterlingsmoker is one Smokin' Farker Join Date: 10-22-06 Location: Sterling,Colo	Here is one until ya post __________________ Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset

04-29-2007, 08:06 PM	#55
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Name/Nickname : Mooner	Whoohooo!!! Thats what we wanted!! lol __________________ *MOFO Chapter* Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker

04-29-2007, 12:32 AM	#47
Steeb Is lookin for wood to cook with. Join Date: 04-26-07 Location: Vegas	Well, I'm now fifteen hours in and I'm at 188. It should be almost done now and then I can pop it into the cooler. I definitely* opened the lid too many times today. Still, it looks pretty decent, though I'm not 100% sure what a brisket's supposed to look like at this stage. I did have one question, if there's anyone still up: would it be okay to leave it in the cooler over night, or should I take it out and put it in the fridge after it's had a chance to sit for a couple of hours? Also, what's the best way to reheat brisket? Would you guys recommend slicing it up tonight or waiting until tomorrow?

04-29-2007, 10:27 PM	#56
Steeb Is lookin for wood to cook with. Join Date: 04-26-07 Location: Vegas	Okay, I finally had a chance to get the pics uploaded. I used imagevenue so if you click on the pic, it will take you to a full size version. Sorry about the blurriness of some of the pics. I have to be the worst picture-taker ever. It turned out pretty good, I guess - my dad seemed to like it when I took him a plate earlier today. It could definitely be better, but it was pretty tasty. I was afraid it would be leather by the time it was done, but it was surprisingly juicy. It took way longer than it should have, but at least I learned a lot from all of my screwups yesterday. Hopefully the next one will go a lot smoother. Thanks to everyone's advice and tips. I'll definitely have to play around with the seasonings and types of wood next time.

04-30-2007, 03:32 PM	#58
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	When cooking cap up, has anyone else thought of removing the cap, rubbing the meat, and replacing the cap? I have been thinking about it for a while but just have not yet done it. __________________ www.facebook.com/BarkinDawgsBBQCatering

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