2013-06-22 - Brisket w/Pecan wood

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piaconis

Smoking Fanatic
Original poster
OTBS Member
Jun 9, 2012
500
22
Akron, OH
Hi folks!

I have been dying to take another shot at brisket, this time doing some burnt ends in a homemade BBQ sauce.  Today, we embark on that journey, and I think it fitting to kick it off with words from a favorite program my wife and I watch...Iron Chef America:

"So now America, with an open heart and an empty stomach, I say unto you in the words of my uncle: 'Allez cuisine!'"


She's a beauty...needs a little trimming


Montreal steak seasoning


Scored it to get the seasoning in and trimmed off some fat


And it's on!

 
Looking good so far, Piaconis!  Keep the qview coming!  
popcorn.gif


Red
 
Thanks guys!  Kinda wish I would have trimmed the one edge just a shade more, but I'll probably take some off prior to foiling and resting so I can render it in a saucepan and add the flavor into the sauce.

Also, going lower than usual today.  My temp range is running 200-225.  Should give plenty of time to break down that collagen.

David, I usually take photos if it burns a little too hot after adding fuel and I need to bleed off some heat.  The fire brick that I have inside helps it recover really quickly.  Other than that, lid is closed for the majority of the journey.  It makes for some nice Q-view.  But I will definitely have that drink, lol!
 
Thanks guys!  Kinda wish I would have trimmed the one edge just a shade more, but I'll probably take some off prior to foiling and resting so I can render it in a saucepan and add the flavor into the sauce.

Also, going lower than usual today.  My temp range is running 200-225.  Should give plenty of time to break down that collagen.

David, I usually take photos if it burns a little too hot after adding fuel and I need to bleed off some heat.  The fire brick that I have inside helps it recover really quickly.  Other than that, lid is closed for the majority of the journey.  It makes for some nice Q-view.  But I will definitely have that drink, lol!
I have to agree. It is hard to get that pic. With the lid closed
Rules.gif
.

Happy smoken.

David
 
Ahhhhh.... grasshopper, learn to smoke by sound. Listen with the door shut to hear if its making happy happy sounds. After a while listening you'll be able to pick out by the accent, which part of the country the meat is from. Then you'll know which beer to serve with it. The PBR beef is strickly for rednecks.

(walks off singing, "red necks, white socks, and blue ribbon beer)
 
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Looks good to me....keep showing that q-view....only when ya have ta' open the door to that cooker!  LOL

Kat 
popcorn.gif
 
Looking good man.

Would love to be doing another brisket this weekend myself but it is just my sis and I this weekend. Plus half my errands require a trip into the city.
 
Well, 11.5 hours in, and we are at 172.  The temps really dipped on me when I ran out of lump and had to switch over to briquettes (Doh!).  Here are a couple of new pics:

Five hours in, and looking good!


Eleven and a half hours in, getting closer! Look at the bark starting to develop. Mouth is watering already, but still more to go.

 
The temps really dipped on me when I ran out of lump and had to switch over to briquettes (Doh!). 
I have a yoder side fire box smoker, similar in size, and anymore I use a chimney or two of lump to start out and then use split wood for the rest of the cook.
 
Well, I used the last of one bag of briquettes, and decided to finish with pecan and hickory chunks the rest of the way.  My plan was to pull it, separate the point from the flat, and run the point longer.  However, I absolutely destroyed the point in the process.  It just was not separating properly.  To make matters worse, I discovered that one of my probes was reporting low, so I had done the whole thing a little further than I wanted to.

Here are some pics:

Nice smoke ring, though a little dry on the edge. 


These were some nice slices


Here is my destroyed point, lol.  Ended up finishing it in the oven, wrapped in foil


My wife made some amazing red-skinned potato salad from Chef Robert Irvine's recipe.  Anything with that much bacon, scallions, and onion is a winner with me!


All in all, it wasn't bad, but wasn't my greatest work either.  Pecan was ok, but I guess I just prefer the stronger smoke flavor a little more.  However, to be fair, I'm probably going to try it again with some Fruita pecan.

Also, the sauce was a bust.  I messed up my measurements, and ended up with something that more closely resembled marinara, and simply didn't have time to reformulate to correct.  I refrigerated it and am going to play with it more today.

Thanks for checking it out!
 
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