Brisket Today

Discussion in 'Beef' started by meowey, Sep 2, 2006.

  1. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Howdy Folks,

    Doing my second brisket today. Used a rub recipe by cajunsmoker:

    http://www.smokingmeatforums.com/viewtopic.php?t=1647

    Smoking with mesquite to 165F, will foil and cook to 195F, wrap in towels and rest for at least an hour in cooler.

    Hour 2

    [​IMG]

    Will post more pics as the day goes on.

    Have fun!

    Meowey
     
  2. …and so we begin! Man that looks good already, slice me off a piece to go with my late Saturday A.M. eggs!

    Looks like a promising endeavor there Meowey! :lol:
     
  3. woody

    woody Smoke Blower

    What kind of probe do you use? Also, have you been able to find a spare probe?
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Woody,

    The probe in the pic is for a digital I got at Bed Bath and Beyond. I think the brand is Pyrex. I also have a Polder that gives the temp for both the meat and the smoker. The probe is a bit heavy and I thought it would fall out if the brisket. I also have another that I've had for years from Pampered chef.

    Have not looked for a spare probe.

    Meowey
     
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Hour 5 - 149F Plateau for the last 1.5 hours.

    [​IMG]
     
  6. joed617

    joed617 Smoking Fanatic OTBS Member

    Looking real nice meowey, how many hours are you into it? How many lbs is that beast .. and why do you live so far from me.. lol <I sound like the kid next door to me always asking why why why>



    Joe
     
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    At this time it has been in for 5.5 hours. It is a 6.25 lb flat. Sorry so far away.

    thanks,

    Meowey
     
  8. joed617

    joed617 Smoking Fanatic OTBS Member

    It's so windy today I think I can smell your brisket ..


    Joe
     
  9. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Lookin good Meowey...

    Richard
     
  10. smokemack

    smokemack Smoking Fanatic OTBS Member

    Lookin' mighty fine so far! Have fun the rest of the way. I'll be in later to see the slices...
     
  11. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Foiled

    [​IMG]

    M
     
  12. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Hey Meowey,

    Looking great. That rub sure puts out a good smell cooking doesn't it. :p

    Hope you enjoy.
     
  13. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Thanks Rodger,

    It smells great along with the mesquite. I put in some of Dutch's Wicked Beans and switched to hickory. That smells good too!

    Thanks,

    Meowey
     
  14. joed617

    joed617 Smoking Fanatic OTBS Member

    That looks great .. Nice looking brisket Meowey..I haven't decided what to smoke for the weekend .. I better decide fast before it's too late..

    Joe
     
  15. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Here are the final pics folks. Please enjoy!

    Unwrapped and ready!

    [​IMG]

    Sliced open!

    [​IMG]

    Plated with "Wicked Beans"

    [​IMG]

    This brisket is delicious. Moist and cut it with a fork tender. The mesquite and cajunsmoker's rub made it. Dinner guests raved!! I have been informed by the boss that she wants me to do this again.

    Thanks for all your encouragement.

    Regards,

    Meowey
     
  16. Ach die leiber! Das iss goot! Ymmmmmm! [​IMG]
     
  17. joed617

    joed617 Smoking Fanatic OTBS Member

    Great Job Meowey, I think I shorted out the keyboard ..

    Joe
     
  18. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Meowey...
    Great job...looks really good....
    Questions....Did it have much fat on it? or was it all cut off? Did you mop/spray it with anything? Any juice when you foiled it?..
    Again.. good job....

    Later
    Richard
     
  19. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Hey vulcan75001,

    It did have a fat cap on it. I sliced the fat cap in a criss-cross pattern and smoked it fat cap down. A lot ot it rendered off. I was able to scrape the remaining fat off with the side of my knife before slicing. I sprayed with a 3 to 1 mix of apple juice and Jack Daniels. I sprayed heavily when I foiled and there was a fair amount of liquid in the pouch when I opened it after resting in the cooler wrapped in towels for about an hour.

    Thanks for asking.

    Meowey
     
  20. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    meowey
    Thanks for the info....just trying to still figure out why the one I did turned out so dry and tough...must have just been a poor cut to start with... because I did mine just the same as you and everyone else...going to try it again...can't let the beast beat me down...LOL...

    Thanks again
    Richard
     

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