Brisket and some Veggies..

[abelman]

I've been so busy with all kinds of things and haven't been around SMF as much as I would like or should be. Anyway, things are setteling down a bit and I figured it was time to get back to work,

.

So, I figured I'd smoke up a flat and get back on the horse. This is what I started this morning. A flat marinaded in Italian Dressing for 12 hours. I vacuum packed it for the marinade and time factor. Then, put on a good lather of Jeff's Rub. Using apple wood for the smoke as usual.

I also love onions, jalapenos and some mushrooms soaked in apple juice. I put that pan below the brisket and it catches the brisket juice to boot. It's one of our favorites. Anyway, here's the prep:



I also cored some Jalapenos and threw them on for some smoke as well. I'll use them for ABT's later with cream cheese, crab meat and sharp cheddar.



So, this and some Football will make for a great day around here.

 

[krusher]

looks great there man, hope everything goes well for you. have a good weekend.

 

[werdwolf]

Looks good.

waiting for final Q VIEW

 

[bbqgoddess]

Welcome back!
We have missed ya! Your briskey look great...and the veggies sound YUMMY! Added to the "to do list" damn thing is about 100 pages long now...

Can't wait to see your finale!

 

[abelman]

BBQGodess,

On a side note, congrats on OTBS! Very well deserved

 

[pineywoods]

Welcome back sure looks like a good start!

 

[sisco]

I'm going to do my first brisket tomorrow, bought a small (3lb) flat, will do it on my electric Brinkman.
How long will it take to cook? I don't want it done too early, don't want to be waiting all night to eat either!

 

[abelman]

Sisco,

A few things here. Generally an hour and a half per lb but you aren't smoking it on a clock but rather the internal temp. Plus, you'll probably get a plateau around 155 internal and it just depends on how long that lasts.
Once that happens, just be patient.

If you want to slice it, go to 180-185. If you want to pull it, go to 205 internal. Plus, I wrap it in foil at 165-170 until finished.

As for getting finished, start early and keep time on your side. If you haven't wrapped it in foil already, do so once you hit the desired internal temp. Then, put a towel in the bottom of a cooler and the wrapped brisket on top. It will stay hot for hours. Keep it in there at least an hour and let the juices redistribute.

 

[abelman]

Thanks Piney, I see you got a promotion

 

[sumosmoke]

Nice looking start to your brisket smoke, Abelman. I've always loved how you put the tray of veggies under the meat to catch the juicy goodness that falls. Look forward to some more qvue!

 

[abelman]

Thanks Sumo, I appreaciate it. As for some more qview, here's a 5 hr shot. This is a somewhat thin flat so I'm going very slowly on this so I get it tender and not dry it out...so far, it smells great. It just hit 150 and got the first apple juice spritz with the spay bottle. We'll see when it hits the taste buds later on if it tastes as good as it smells.

I can't wait for the veggies. Slice this up, put it on an onion bun and put the veggies on top...gotta have a cold one to go with it of course

.

 

[bbqgoddess]

Thank you, kind sir!
I am loving the veggies..they are looking so yummy under that briskey!
I am wishing I was there to have a sammie!!
I looks GREAT!!!

 

[abelman]

This is really turning out to be a labor of love...I wanted to go low and slow and I am

,

11 hours in and 2 plateaus, we're are 163 internal. The smell of the meat is great and I've taste tested the veggies....Awesome! So, it will be a long day and night but it will be worth it. The bark is looking a little uneven/funky but as far as eating it, it will be fine.

 

[cman95]

Looking good there man. Welcome back.

 

[bbqgoddess]

I hear your pain man!
I can only hope that by now you have pulled it and your are sleepy tie tie by now! especially with the flu...
I am a waiting the west coast q-vue tomorrow morning!
Happy smokes!!

 

[smokin365]

That looks like it made a fine feast.

 

[abelman]

Well, it was a long smoke, 14 hours and a couple of plateaus but it was worth it. Never had one go that long on me before, oh well. Here are the results.

The Veggies (yellow onions, jalapenos and mushrooms) soaked in Apple juice and catching all the brisket juices:



The Brisket:



and of course the slice. Didn't get a big smoke ring in this one but it's sure full of flavor:

 

[cowgirl]

Looks wonderful Pete!!!

 

[abelman]

Thanks Jeanie, congrats on the promotion!

 

[motorhedd]

Very nice Abelman...down rite artistic!