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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-23-2009, 08:26 AM   #1
durfdaddy
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Default Thurs night Brisket pron

Here's some pics of my meal last night. I used my rib rub mixed with finely ground espresso, garlic and some other spices. I put a little Canola Oil in it to make a paste and slathered the flat on Wed night. On Thursday, I smoked it to 165, wrapped it and took it up to 200. I made some BBQ sauce but it didn't need any. It was ooohh soo good!

There is one pic that looks like a chunk of meat is holding the brisket so it folds over. It's an illusion...It stayed like that all on it's own.

The ribs....not so good. There wasn't enough meat on them but I couldn't pass them up for $7. The ones where there was enough meat were very good. They were more of an experiment to see if ribs could be done without wrapping OR spritzing. I suggest at least spritzing for the smaller racks of ribs.
Attached Images
File Type: jpg brisket2a.jpg (79.6 KB, 161 views)
File Type: jpg Brisket2.jpg (74.8 KB, 160 views)
File Type: jpg Brisket 1-09.jpg (82.1 KB, 160 views)
File Type: jpg cooked2perfection.jpg (40.8 KB, 162 views)
File Type: jpg plate for Dave.jpg (61.8 KB, 161 views)
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Unread 01-23-2009, 08:30 AM   #2
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Nice bark. Looks delicious.
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Unread 01-23-2009, 08:32 AM   #3
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That is one fine looking brisket. I do not care for coffee so have been reluctant to try it as part of a rub. What does it do to help? I have seen it mentioned several times and your results make me want to try it.
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Unread 01-23-2009, 08:39 AM   #4
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Quote:
Originally Posted by Steve_M9 View Post
That is one fine looking brisket. I do not care for coffee so have been reluctant to try it as part of a rub. What does it do to help? I have seen it mentioned several times and your results make me want to try it.

I am definately not a coffee drinker, but I do like Dizzy Pig's Redeye Express. Which reminds me, I need to order some more.'
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Unread 01-23-2009, 08:59 AM   #5
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Very nice job on the brisky
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Unread 01-23-2009, 09:06 AM   #6
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Dang that looks good.
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Unread 01-23-2009, 09:29 AM   #7
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Quote:
Originally Posted by Steve_M9 View Post
That is one fine looking brisket. I do not care for coffee so have been reluctant to try it as part of a rub. What does it do to help? I have seen it mentioned several times and your results make me want to try it.
My wife is not a coffee drinker either but this is her favorite rub. There is more fresh garlic in the rub than you would think. The coffee, garlic and salt really work well together. It is not a coffee taste so to speak but it is sort of a dark bite. Also, if you spritz it when you wrap it you are going to lose a lot of the bite.

I didn't spritz this one because I wanted as much rub as possible but just the juices from the wrap took some of the rub away. I am thinking about letting it rest fat side down next time to keep this from happening. Any thoughts on that?
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Unread 01-23-2009, 09:34 AM   #8
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Fat side down is the way to go with brisket as far as not having a lot of the rub come off.

Take a look at this video about how they do it down in Taylor, Texas at the Taylor Cafe and Louie Muellers.

http://skyfullofbacon.com/blog/?p=67

Your looks dang good just like you did it.
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Unread 01-23-2009, 09:43 AM   #9
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Nice looking Brisket! Great 1st Smoke!
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Unread 01-23-2009, 10:01 AM   #10
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Sky full of bacon? Quick...do the rain dance!
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Unread 01-23-2009, 10:24 AM   #11
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Quote:
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Nice looking Brisket! Great 1st Smoke!
Not my first smoke.... Many under my belt...you can tell by looking at my belt! =)
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Unread 01-23-2009, 10:35 AM   #12
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Damn I have to try a brisket again after seeing those pics.....Brisket is not a strong point with me.....Nice Job.
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Unread 01-23-2009, 10:37 AM   #13
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Fat side down is the way to go with brisket as far as not having a lot of the rub come off.

Take a look at this video about how they do it down in Taylor, Texas at the Taylor Cafe and Louie Muellers.

http://skyfullofbacon.com/blog/?p=67

Your looks dang good just like you did it.

That brisket sandwich makes me look forward to a recipe I found where you put the smoked brisket through your grinder, mix with red onion, egg, bbq sauce and bread crumbs. make patties and grill. I think I'm gonna have to try tonight!
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Unread 01-23-2009, 10:48 AM   #14
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Brisket is sort of hard to photograph, it always looks drier than it really is. The pictures of yours on the cutting board look perfectly cooked and if they look that moist in the picture, I bet they really were.
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Unread 01-23-2009, 10:50 AM   #15
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That looked really good. I have never used coffee. My brother use to swear by it for meat seasoning
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