Best Brisket Ever

Discussion in 'Beef' started by snowdog71, Jun 30, 2013.

  1. Best Brisket ever and some nice beer  can chickens today, I had a much better day smoking, planned in advance, rubbed a five pound flat yesterday, I didn't really need to trim it, I seared and smoked fat side up on a rack, about 220. I installed gaskets on the m.b. two door propane last week helped with smoke but not heat, I got over the 150 stall, but freaked out at 175 so i panned and foiled to finish at 190, the meat was tender juicy and amazing, best one i have ever made, the chickens i grilled instead  of smoking,  I think only smoking one meet for a newbie made a big difference, thanks SOMS smoker for the advice, RICK



     
  2. Very nice. That brisket looks great.
     
  3. Thanks Utah
     
  4. rstr hunter

    rstr hunter Smoking Fanatic

    Looks great good job.
     
  5. Thanks Rstr Hunter
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks like a pretty good smoke on those. I always say you can tell a good smoke when you said, "ya know, I should have done a bigger one".

    Now did you write down how you did it so you can do it that exact way again?
     
  7. I did not, much like authority ive always, not done well with recipes, but im starting to see smoking is a little like baking, anyway any suggestions do i take heat temps by the hour count out how many lumps of wood and so forth, or is there a better method?
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I don't see it as a science project. Just keeping track of what and how you do things. The link below have numerous links you can copy and use or just use 'em to give you an idea of what you can keep track of. I would look at meat, prep like brines, marinades, injections, rubs, meat trims and what you used. The smoke, the wood, amount of wood, the starting temp, the smoker temp, the approx time, any major stalls, approx time to smoke. Then the ending, the mop, spritz, sauce, foil, finishing sauce, or bag and tag when and how long, and of course the rest.

    Me I would be making comments like,"Used a high sugar rub causing burnt bark, check with the guru;s about suggestions"

    I pulled for bag and tag at 190 and hit a major stall, next time make sure its 195+ for bag and tag

    Marinade was too hot, next time maybe skip the second case of Tabasco in it.

    That's what I would be looking for. its reminders for you for the next smoke,

    http://www.smokingmeatforums.com/newsearch?search=cooking+log

    Hope it works for you, good cookin and enjoy your smoke
     
    Last edited: Jun 30, 2013
  9. Thanks for the info i will start keeping track of what I'm doing,  as long as my end result keeps turning out like that everyone around here will patiently eat until i get it dialed in
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You never get it perfect, you always want to try something new to see/taste the effect. You want to tweak it to the point that you don't need the notes anymore cause its second nature. Then you'll be a Guru like some of the gurus you meet here on the boards.

    Always keep it fun, its supposed to be relaxin. Enjoy the smoke.
     
  11. Thanks, I did today!
     
  12. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Looks good Snowdog.  glad it came out good for you. As Foamheart said, keeping a smoking diary will help you for the next time.,

       Mike
     
    Last edited: Jul 1, 2013
  13. vaffanculo403

    vaffanculo403 Fire Starter

    Do you know what rub you used or how you made the rub?
     
  14. I used a mixture of stuff, weber steak and chop, montreal steak, garlic, salt, pepper, and a little brown sugar
     

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