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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. |
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07-24-2013, 10:06 AM | #1 |
Got rid of the matchlight.
Join Date: 07-23-13
Location: Savage, MN
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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.. |
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Thanks from:---> |
07-24-2013, 11:27 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Looks good!
I cleaned up the IMG tags in your post.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-25-2013, 03:20 AM | #3 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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you are hooked now!! put your fat cap towards the heat to protect the meat
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07-25-2013, 05:22 AM | #4 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Looks like a great piece of smoked brisket.
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07-25-2013, 09:29 AM | #5 |
Got rid of the matchlight.
Join Date: 07-23-13
Location: Savage, MN
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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!
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07-25-2013, 09:32 AM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks delicious! Welcome to the forum!
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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/ |
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07-25-2013, 09:42 AM | #7 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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First off, Welcome northern Brother.
Looks really good! Being able to make good Q really helps shorten the winters in these parts.
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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 |
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07-25-2013, 11:07 AM | #8 |
Full Fledged Farker
Join Date: 06-03-13
Location: Waverly, NY
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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.
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