Brisket Smoke in the Morning

Discussion in 'Beef' started by navionjim, Sep 7, 2007.

  1. navionjim

    navionjim Smoking Fanatic OTBS Member

    The other post currently running on brisket has been great to read, My better half decided she needed space in the freezer yesterday, so tomorrow I'm going to be smoking a 10 lb brisket and a few fatties (just to make space you understand).

    I've been paying close attention to what y'all have said about brisket and I really want to try Smokey's method of not trimming, searing and smoking it in a pan. The problem is my vertical NBB doesn't have the lateral room for that, so I was thinking about searing it on my gas stove, then bending up some coat hanger wire and and hanging the sucker over a pan to catch the juices. Smoky mentioned that to me on my last brisket, but I'd already trimmed that one out. (That way it could lay flat on my 18X18 racks, flat and point on two different racks). I want to leave the fat on this one for the moisture and flavor.

    I also finally broke down and got Jeff's rub recipe yesterday! So I'll be applying a heavy coat of that this evening to everything, I suppose it works on brisket as well as ribs correct? But what happens to the rub if I sear the packer prior to hanging it in the smoker? If I hang this monster how can I wrap it up when the time comes to do that? Is it permissible to fold the small end over when I wrap it up?

    Lastly I was at the local Dollar store yesterday and picked up a few chubs of John Morrell breakfast sausage for $1 each to see if they might make a decent fatty, I'll be doing some JD as well because I know I like that. Has anyone used the John Morrell before and was it any good? I'll try rolling one in Jeff's rub to see how they works too.

    I Finally found my camera so I may actually get a shot or two of this smoke!
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    How close is it to fitting? The reason I ask is, I was thinking that if you were close you could cut off a little bit of the flat , still try Okie's method, be able to wrap, but not really doing any trimming that might affect your test........clipping the end off the flat won't affect the outcome.
  3. fatback joe

    fatback joe Master of the Pit OTBS Member

    If you hang it, keep an ear out for the thud.............when it falls off the hook it is done. [​IMG][​IMG]
  4. chris_harper

    chris_harper Master of the Pit OTBS Member

    i use jeff's rub on all my briskets. works good. i don't know about searing them, as i have no way to do it. i haven't tried the JM sausage, but i know the h.e.b. brand sausage sucks as a fatty.
  5. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Hey Jimbo, personally, I like the Morrell sausages. If you blind folded me and gave me a piece of Morrell and Jimmy Dean, I am sure I couldn't tell the difference. Terry
  6. navionjim

    navionjim Smoking Fanatic OTBS Member

    Cool Terry! I'm looking forward to that because both the JM sausage and I are cheap. And thanks for the tip Chris, I'll stay away from th HEB stuff for sure.

    I've been reading the old brisket posts and have changed my idea now. I'm going to use Jeff's rub tonight, I'll add some black pepper in the morning and sear the un-trimmed packer (until black) over an open fire as per Okie's Method. Then fold the small end (if I have to) and continue with SmokyOkie's process in a foil pan for 2 hours fat side up, one hour fat side down, (225-250 in Post Oak and Pecan smoke) then fat side up and cover with foil for the rest of the time. When done (@ 190 F) I'll put the whole pan in the cooler to rest for a few hours. Separate the juice from the fat, use the fat for some beans and add the juice back to the sliced brisket.

    That sounds in essence like the best blend of all the steps and suggestions I could find in the older posts. But any additional tips would be appreciated!
  7. richtee

    richtee Smoking Guru OTBS Member

    "I LOVE the smell of brisket in the morning!!!"
    Paraphrased, of course...grin
  8. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Sounds like a plan Jim. Let us know how it goes and don't forget the q-view!!
  9. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    hey bro- if ya do trim any fat off the "skit"- sear the fat & add the whole chunk to the beans- ya won't regret it. as far as the fatty - i add & modify mine so much- it doesn't really matter what kind of sausage. just waiting until a hunter friend brings me some ground deer/hawg mix to do 1 of those. if ya really want- ya can pm me fer a fatty recipe w/ pics(stuffed texas deer camp omellete fatty). great luck on yer cook.
  10. deejaydebi

    deejaydebi Smoking Guru

    Sounds like a good plan Jim. Don't forget to takes lots of good pictures!
  11. squeezy

    squeezy Master of the Pit OTBS Member

    I wonder what ever happened to the Q-view on this ????? [​IMG]

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