Father's Day Brisket w/ roasted potatoes corn bread and cole slaw qview

mrchuckierock

Smoke Blower

Original poster

May 8, 2013

97

14

Long Island, NY

• Jun 16, 2013

• #1

This is my first attempt at brisket so go easy on me!

Friday night- I had a 10# brisket that I trimmed up as much as possible, rubbed with SPOG + rosemary and let it rest over night in the fridge.
Saturday- I smoked at 230-250 with a blend of apple and hickory until it hit 160 IT(5 hours) let it rest, wrapped it and put it in the fridge again overnight to finish the next day.
Sunday - 300 degree oven with a 15 oz can of beef broth and covered. Let it go until 200* IT (toothpick tender) sliced it up and served it with lemon herb roasted potatoes, tomato horseradish cole slaw and cornbread muffins. Now for the good part!

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• mrchuckierock
• Jun 16, 2013

Some TBS for ya

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• mrchuckierock
• Jun 16, 2013

Ready for a nap

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• mrchuckierock
• Jun 16, 2013

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• mrchuckierock
• Jun 16, 2013

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• mrchuckierock
• Jun 16, 2013

The spread

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• mrchuckierock
• Jun 16, 2013

The plate

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• mrchuckierock
• Jun 16, 2013

Hope you guys enjoyed, any questions about any of the recipes feel free to ask.

-Charlie

 

Last edited: Jun 16, 2013

matt zad

Fire Starter

May 16, 2013

60

14

Newark, DE

• Jun 17, 2013

• #2

Looks Good, How long did you produce smoke with wood during the cook? I haven't cooked my own brisket yet but most ones I've eaten have had a thicker smoke ring then I see on yours.

 

bigtrain74

Master of the Pit

OTBS Member

SMF Premier Member

Feb 23, 2009

1,218

34

Springfield, Ma

• Jun 17, 2013

• #3

Nothing wrong with that!!! Nice job!

 

mrchuckierock

Smoke Blower

Original poster

Thread starter

May 8, 2013

97

14

Long Island, NY

• Jun 17, 2013

• #4

Matt Zad said:

Looks Good, How long did you produce smoke with wood during the cook? I haven't cooked my own brisket yet but most ones I've eaten have had a thicker smoke ring then I see on yours.

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Smoked it for 5 hours before I took it off the smoker. I wanted to do the whole cook time with smoke, but I had work all weekend so I couldn't give it the love and care it needed. It still had that amazing smokey flavor which I was happy about and it was still really juicy and tender. I too was a little bummed about the smoke ring but it still tasted great.

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,015

1,775

N.E. Oklahoma

• Jun 17, 2013

• #5

Good looking spread...everything looks delicious!

Red

 

matt zad

Fire Starter

May 16, 2013

60

14

Newark, DE

• Jun 17, 2013

• #6

MrChuckieRock said:

Smoked it for 5 hours before I took it off the smoker. I wanted to do the whole cook time with smoke, but I had work all weekend so I couldn't give it the love and care it needed. It still had that amazing smokey flavor which I was happy about and it was still really juicy and tender. I too was a little bummed about the smoke ring but it still tasted great.

Click to expand...

The taste is what counts with home cooking! It looked juicy. I might try my first brisket this or next weekend.

 

werdwolf

Master of the Pit

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★ Lifetime Premier ★

May 24, 2008

1,593

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Northern Ohio

• Jun 17, 2013

• #7

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Jun 17, 2013

• #8

Looks great Rock, glad it worked out for you.

 

papacurtis

Smoke Blower

Apr 29, 2013

137

12

South Florida

• Jun 17, 2013

• #9

The food looks great! A cold Stella to wash it down with = greater!! [emoji]128526[/emoji]

 

mrchuckierock

Smoke Blower

Original poster

Thread starter

May 8, 2013

97

14

Long Island, NY

• Jun 17, 2013

• #10

Thanks guys! The leftovers on sandwich were just as good.

@PapaCurtis cold Stella's are a MUST for me. Just can't be beat with some great Q