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Old 07-24-2013, 11:06 AM   #1
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 12:26 PM..
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Old 07-24-2013, 12:27 PM   #2
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Location: Chicago 'Burbs

Looks good!

I cleaned up the IMG tags in your post.
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Old 07-25-2013, 04:20 AM   #3
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Join Date: 11-15-08
Location: Lake View, New York

you are hooked now!! put your fat cap towards the heat to protect the meat
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Old 07-25-2013, 06:22 AM   #4
somebody shut me the fark up.
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Join Date: 07-30-11
Location: Pemberton, New Jersey

Looks like a great piece of smoked brisket.
We must never forget that the highest appreciation is not to utter words, but to live by them - JFK
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Old 07-25-2013, 10:29 AM   #5
Got rid of the matchlight.
Join Date: 07-23-13
Location: Savage, MN

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!
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Old 07-25-2013, 10:32 AM   #6
somebody shut me the fark up.

Join Date: 07-18-07
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Looks delicious! Welcome to the forum!
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Old 07-25-2013, 10:42 AM   #7
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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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Old 07-25-2013, 12:07 PM   #8
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Join Date: 06-03-13
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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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