Brisket & Burnt Ends - QView

Discussion in 'Beef' started by knifebld, Jun 16, 2014.

  1. knifebld

    knifebld Smoking Fanatic

    Hey everyone,

    So I decided to take on a full brisket to enjoy on father's day...man what a learning experience!

    Here's a pic of my very first full packer brisket...13.5 lbs...quite intimidating I must say;


    I did not trim any fat. I managed to fold the sucker into and extra large zip lock and marinated it for about 14 hours, here is the recipe of the marinade I used:

    - 1 Cup Bourbon

    - 1 Cup Brown Sugar

    - 1 Cup Olive Oil

    - 1 Cup Mustard

    - 1 Cup Worcestershire Sauce

    Next, I took it out of the fridge and sprinkled a bit of Kosher salt and Black Pepper;


    By this time about 9:30pm on Saturday it was ready for the, set at 225F, with some Pecan and Mesquite. Meat temp rose quite fast during the night (I actually got scared that it was going to be done way too early...boy was I wrong).

    Only woke up twice during the night to adjust temps, but as this was my very first brisket I still did not get much sleep (constantly thinking about it! LOL)

    At around 6am Sunday morning it had reached about 155F, so I placed it in a pan, with a cup of Beef broth, sprinkled some of Jeff's rub on it, and covered it up with a piece of foil.

    At this point I also started smoking the veggies needed for some of Chef Jimmy J's Smokey Au Jus (which you can find in the following thread: http://www.smokingmeatforums.com/t/164139/first-smoke).

    Though my kids truly made this a great fathers day for me, the day was quite stressful as I spent the morning stressing about the brisket being done too soon, and the afternoon praying for it to be done sooner....

    I hit a huge stall at 172F that lasted for over two hours...and then another at 182 that lasted about three hours! During the second stall, I tried something different...I removed the brisket from the pan and wrapped in up in foil. Not sure if this was the problem or that the stall was simply done...but the temp started to rise again.

    Finally at 7PM (an 18 hour smoke!) I pulled it off the smoker at an IT of 196F (Flat temp);


    I let it rest for about 30 minutes and then separated the flat from the point. Double wrapped the flat in foil and stuck it in a cooler with towels while I began working on the point for some burnt ends;


    Sprinkle more of Jeff's rub on and used a bit of Jeff's sauce, then tossed the burnt ends back onto the smoker for about 1.5 hours.

    Finally at 9PM we were ready to eat...a long wait, but man what a feast!





    The sliced flat was incredibly moist and the burnt end were to die for! The Au jus I made was also a huge success (thank you sooo much Chef Jimmy J).

    Overall a great smoke...not sure I can handle this type of smoke too often as I was dead tired...but I learned a lot about long smokes and how how my WSM performs during these.

    A truly memorable Fathers Day!
     
    the1pearson and heubrewer like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like a success.

    Nice job
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Wow...quite a ring you got there. And moist meat. Great job.
     
  4. knifebld

    knifebld Smoking Fanatic

    Thanks, was Worth the wait I think!
    Thanks! Great smoke ring and very moist...turned out pretty good. Although this was my first one, so not much to compare to :)
     
  5. That's an incredible looking piece of meat and an awesome smoke ring... I usually do a 8-10 pounder, but i have a big cookout for the 4th coming up and I'm looking for a monster to be able to feed everyone... looking at that, maybe i'll just smoke 2 smaller ones that way im not up all night thinking about it...lol! [​IMG]  
     
    the1pearson likes this.
  6. looks amazing.. good job for first shot.. I've done several and had great ones and bad ones!!!    none have looked that nice though!!![​IMG]
     
  7. knifebld

    knifebld Smoking Fanatic

    Thanks Miller. I thought with a 13+ pounder that I was going to have enough leftovers for another meal...but there was not a piece left by the end of the night. Granted I have 5 teenage boys at home...but still!

    Like I said, turned out nice, but I still find that I need to monitor my WSM closely so that temps to go too much off track...and with an 18 hour smoke this can be quite exhausting.

    Cheers!
    Thanks Albannach, but I might just have gotten a little lucky! lol

    Will attempt another in a month or so...hopefully I get similar results.
     
  8. dougmays

    dougmays Limited Mod Group Lead

    Very nice smoke ring! I usually do my briskets between 250-275..cooks them quicker and they dont dry out
     
  9. duresk

    duresk Fire Starter

    That looks awesome!! I am going to be doing a brisket here pretty soon. My first one turned out ok, so I am planning on tweaking things to make it better this time
     
  10. awsome smoke ring
     
  11. pal4174

    pal4174 Newbie

    Very nice. Trying my first brisket today. Hope it works as well as yours did. :yahoo::yahoo:
     
  12. kadoka

    kadoka Smoke Blower

    Nice job! Looks like you turned out a good final product , and you learned some things along the way. That's what it's all about.
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking brisket and burnt ends! Gotta love Smokey Au Jus!
     
  14. chupa dave

    chupa dave Newbie

    Hey knifebld!

    Awesome looking result! Impressive! I stopped doing brisket because I rarely got a predictable result. And I almost never got a result like yours on a big packer. If I did I never would have stopped. But I just got a pellet grill (rec tec) and I'm back to doing them. The idea is that it takes the stress out of long smokes. But I'm finding that there is a learning curve. Anyways, I was going to say, if you steam it in tight foil with any liquid, the cook time will come down quite a bit. Steam cooks faster than air. Also, less danger of drying out the meat.
     
  15. knifebld

    knifebld Smoking Fanatic

    Thanks for the tip Dave. I must say that although I know I will be doing another in the next few weeks, it will stress me out just as the first one did for fear of unpredictable results...it is an expensive meat to screw up! lol

    Cheers!
     
  16. roller

    roller Smoking Guru SMF Premier Member

    Nice job on the Brisket..Its good to get one under your belt...
     
  17. roller

    roller Smoking Guru SMF Premier Member

    Nice job on the Brisket..Its good to get one under your belt...
     
  18. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Looks great!!
     
  19. That first brisket was like having a baby!!! So much stress I remember it well! GREAT result for your first one though! Keep us posted on your second one and I agree with Jeff's suggestion about smoking two smaller cuts. I like to do that and experiment with a different flavor profile on the 2nd brisket. #keepsmokin'
     
  20. The brisket looks good. What type of Smoker you have?
     

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