seattlepitboss
is one Smokin' Farker
- Joined
- Feb 5, 2009
- Location
- Seattle, WA
Yesterday was my GF's oldest son's birthday. I'd previously picked up a nice 15# packer-cut brisket from a premium meat shop locally (Silvana Meats in Silvana, WA) and I promised Karen I'd smoke it for her son's birthday since he is a carnivore extraordinaire to say the least.
It was a truly horrible night here Saturday night in the Seattle area. Temp in the low 30s, raining hard and blowing hard. Limbs down all over the neighborhood. Towards dawn the rain turned to heavy snow and we got about an inch and a half. The snow switched back into rain in the morning and then the rain started monsooning, all with 60+ mph winds. Not a great night to spend outside tending to a smoker, but I had promised, so I persisted.
The evening before, I took out the meat, trimmed some of the fat off, slathered it with CYM and the same rub I use on pork butts, then refrigerated it in a foil-covered pan. At midnight I fired up the trusty old NBBD smoker. I let it heat up for a solid hour and a half, then put the meat on (fat cap up) about 1:30AM. I added wood as needed but never touched the meat until about 10AM when I did my first test poke. The point was a whole lot softer than the flat so I reversed the meat end for end, putting the flat end closer to the firebox. At noon I started poking every 30 minutes. At 1:30PM, just 12 hours after I put the meat on, it was butter-soft everywhere so I pulled it, foiled it, toweled it, and dropped it into a cooler to hang on until dinner. Then I took a nap!
I did take a couple pix at slicing time. I figure you guys have all seen a raw brisket and one covered in rub, so it's just the results you'd want to see. The meat had good bark, a real nice smoke ring and great flavor. The very tip end of the flat was a little dry, though. Considering I didn't do any injecting, never put the meat in a pan in the smoker, never foiled it, never mopped it and never even pulled out a thermometer at all, I think it came out real nice.
Oh, and everyone just loved it. We served it with baked potatoes topped with grilled onions and mushrooms and sour cream, plus homemade applesauce, with chocolate cake for dessert.
seattlepitboss
It was a truly horrible night here Saturday night in the Seattle area. Temp in the low 30s, raining hard and blowing hard. Limbs down all over the neighborhood. Towards dawn the rain turned to heavy snow and we got about an inch and a half. The snow switched back into rain in the morning and then the rain started monsooning, all with 60+ mph winds. Not a great night to spend outside tending to a smoker, but I had promised, so I persisted.
The evening before, I took out the meat, trimmed some of the fat off, slathered it with CYM and the same rub I use on pork butts, then refrigerated it in a foil-covered pan. At midnight I fired up the trusty old NBBD smoker. I let it heat up for a solid hour and a half, then put the meat on (fat cap up) about 1:30AM. I added wood as needed but never touched the meat until about 10AM when I did my first test poke. The point was a whole lot softer than the flat so I reversed the meat end for end, putting the flat end closer to the firebox. At noon I started poking every 30 minutes. At 1:30PM, just 12 hours after I put the meat on, it was butter-soft everywhere so I pulled it, foiled it, toweled it, and dropped it into a cooler to hang on until dinner. Then I took a nap!
I did take a couple pix at slicing time. I figure you guys have all seen a raw brisket and one covered in rub, so it's just the results you'd want to see. The meat had good bark, a real nice smoke ring and great flavor. The very tip end of the flat was a little dry, though. Considering I didn't do any injecting, never put the meat in a pan in the smoker, never foiled it, never mopped it and never even pulled out a thermometer at all, I think it came out real nice.
Oh, and everyone just loved it. We served it with baked potatoes topped with grilled onions and mushrooms and sour cream, plus homemade applesauce, with chocolate cake for dessert.
seattlepitboss
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