Easter Brisket!

im1986 · Apr 7, 2012

So i asked my loving family what they wanted for Easter dinner. They replied with a resounding voice...."We want the same brisket you made at christmas"

So here i am, making the same brisket as before. I just put into the smoker and it should be done around 8pm tonight.

I forgot to take pictures of the meat straight out of the package. I picked up the brisket from our local butcher shop. The quality of the meat is a LOT nicer than the christmas one i did. And i know the cow that gave it's life for this meal was a local grass fed cow.

anyway, I soaked the meat overnight in red wine to help tenderize the meat.

Pulled it out of the wine this morning.

I got my meat rub all made up...

Added a little wine to make it into a paste

Gave the meat a little rub down...

And into the smoker ready to smoke!

I am smoking this one with cherry wood. First time smoking with cherry, but I think it will ad some nice flavor.

Anyway, stay tuned. More qview to come......

scarbelly · Apr 7, 2012

Looks great so far

s2k9k · Apr 7, 2012

Lookin Good!

Another participant in Brisket Day!

Can't wait to see the slices!

im1986 · Apr 8, 2012

Here is the Qview of the finished brisket!

WARNING, MIGHT MAKE YOUR MOUTH WATER!

There you have it. All ready for easter lunch today. Reheat in the oven, and it is good to go!

eth555 · Apr 8, 2012

Wow, looks great!

austinl · Apr 9, 2012

Love the bark; looks great!

danbono · Apr 9, 2012

Did you foil? if so at what temps? How big was the brisket?

Thanks Dan

rdknb · Apr 9, 2012

That bark looks wonderful, well done

makitaman · Apr 10, 2012

wow it looks real good

ronrude · Apr 10, 2012

Nice looking brisket. Does it get much flavor from the wine? I would love to try that but my wife doesn't like wine. She hates it in tomato sauce.

jrod62 · Apr 11, 2012

Great looking bark. Thumbs Up

im1986 · Apr 11, 2012

ronrude said:
Nice looking brisket. Does it get much flavor from the wine? I would love to try that but my wife doesn't like wine. She hates it in tomato sauce.

I have found that the wine helps tenderize the meat better. I have tried a couple briskets without the wine soak, and they were not as good. When i soak it in wine, the meat just melts in your mouth. I can barley pull it out of the smoker without it falling apart.

DanBono said:
Did you foil? if so at what temps? How big was the brisket?

Thanks Dan

I did not foil it. The brisket was 9 pounds. I took it to 195 in the smoker, pulled it out and let it rest for 20 min. then cut into it.

smokinhusker · Apr 11, 2012

That is one awesome looking brisket. I'm planning one and need details please!

Does the brisket have a "wine" taste after soaking it? Any particular wine?

What temp did you smoke it at?

Thanks!

smokingeo · Apr 12, 2012

Wow, that looks amazing! Brisket is one project I've never attempted, but after viewing this thread, I'm resolved to try it soon, right after I do some reccomended mods to the Char-griller.

ellisair · Apr 12, 2012

Never thought of marinading in wine.

Looks WONDERFUL!

-Bob

im1986 · Apr 12, 2012

SmokinHusker said:
That is one awesome looking brisket. I'm planning one and need details please!

Does the brisket have a "wine" taste after soaking it? Any particular wine?

What temp did you smoke it at?

Thanks!

We used a Red wine. I am not really a wine guy, so could not tell you really what kind of red wine, other than red wine.

It does seem to have some wine flavor hints in there. Its not a bold wine flavor at all, but you can taste a very subtle wine flavors to it.

We smoked it at 225 till the brisket hit 170, i then bumped it up to 250 and took the brisket to 195.

We smoked it with cherry wood. It was good, but I like the hickory or mesquite smoke a lot better.

Easter Brisket!

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