- Aug 27, 2008
- 5,170
- 409
I decided I would try a whole packer with intact fat cap again, as it’s been well over a year since I’ve done one this way. Some of my methods tonight will be an experiment for me, so I'll keep things rolling into this thread on progress.
I originally had planned on saving this second brisket of the pair my wife picked up for me to do another corned beef pastrami, but we still have quite a bit in the freezer.
It’ll be a loooooooooooong night, but I wanted some more burnt ends after last days off's smoke, so, I couldn't resist the urge!
My initial seasonings will be very simple...garlic and pepper only, for the exposed meat, and the same with a heavy coating kosher salt on the surface fat. After separation, I’ll re-season the flat and cube/season/sauce the point for burnt ends.
I’m placing a second pan in this time for drippings, and will add a medium head of smoked Garlic Cloves, one halved and separated medium Yellow Onion, 3 Bay leaves and CBP along with about 2 quarts of water to start. This will be de-greased, strained and used as a base for sauce for the flat.
The label:
I tried my best to squeeze it into a 12” x 18” pan, for size comparison:
I rubbed the exposed meat with CBP & Garlic only, and the same plus a heavy coating of Kosher Salt on all of the surface fat…we're ready for smokin‘:
Drip Pan ingredients:
Drip Pan ready for the exchange to steam all it's goodness into the brisky with the smoke, and recieve meat drippings in return...seems like a fair enough trade to me:
Into the Vault with the fat cap down for a dose of thin blue hickory and some charcoal briquette smoke:
And, lastly, my smoke pan:
I started with a cold smoker, as I was resting the brisket on the rack while I finished prep of the drippings pan.
I had to crank to burner on high for about 7-8 minutes with the cabinet door wide open to get the smoke wood started, and the coals began crackling and smoldering about the same time.
Ambient temps had dropped to 36* by sunset when I got the brisky out to the Vault, so the same as an unwrapped fridge nap.
Smoking @ 235~250* tonight...will bring up progress reports later.
Thanks for peekin'!
Eric
I originally had planned on saving this second brisket of the pair my wife picked up for me to do another corned beef pastrami, but we still have quite a bit in the freezer.
It’ll be a loooooooooooong night, but I wanted some more burnt ends after last days off's smoke, so, I couldn't resist the urge!
My initial seasonings will be very simple...garlic and pepper only, for the exposed meat, and the same with a heavy coating kosher salt on the surface fat. After separation, I’ll re-season the flat and cube/season/sauce the point for burnt ends.
I’m placing a second pan in this time for drippings, and will add a medium head of smoked Garlic Cloves, one halved and separated medium Yellow Onion, 3 Bay leaves and CBP along with about 2 quarts of water to start. This will be de-greased, strained and used as a base for sauce for the flat.
The label:
I tried my best to squeeze it into a 12” x 18” pan, for size comparison:
I rubbed the exposed meat with CBP & Garlic only, and the same plus a heavy coating of Kosher Salt on all of the surface fat…we're ready for smokin‘:
Drip Pan ingredients:
Drip Pan ready for the exchange to steam all it's goodness into the brisky with the smoke, and recieve meat drippings in return...seems like a fair enough trade to me:
Into the Vault with the fat cap down for a dose of thin blue hickory and some charcoal briquette smoke:
And, lastly, my smoke pan:
I started with a cold smoker, as I was resting the brisket on the rack while I finished prep of the drippings pan.
I had to crank to burner on high for about 7-8 minutes with the cabinet door wide open to get the smoke wood started, and the coals began crackling and smoldering about the same time.
Ambient temps had dropped to 36* by sunset when I got the brisky out to the Vault, so the same as an unwrapped fridge nap.
Smoking @ 235~250* tonight...will bring up progress reports later.
Thanks for peekin'!
Eric