DTG 3rd smoke - Brisket

Discussion in 'Beef' started by damnthatsgood, Sep 8, 2013.

  1. Alright, ladies and gents!  DTG 2nd smoke - Chicken Thighs was a success.  So it's time to move on to something else....Brisket!!

    I started off by trimming the fat to about 1/2" thick.  I cut the whole thing in half about 2/3 the way up the flat, so one side would be mostly flat, and the other would be mostly point.

    Almost 11 lbs.



    Before trimming...


    After trimming...


    I weighed the fat - 1 lb, 3 oz.  Not bad.  So we got a brisket on the pit weighing about 10 lbs.


    I used the marinade from post #3 of this thread:  http://www.smokingmeatforums.com/t/93152/brisket-marinade-finishing-sauce-any-ideas-would-help

    And after it sat overnight, I used the rub from the same post, and let it warm up on the counter while I fired up the smoker.

    Left side still with just marinade.  Right side has rub.


    Both rubbed.



    And on the smoker!  I have a digital thermometer at grate level right next to that angle iron handle to monitor grate temps.


    And away we go!!  Stay tuned......

    While you're waiting, feel free to check out my pit mods!  I'm updating the thread to the next mod in about ten minutes.

    http://www.smokingmeatforums.com/t/148594/old-country-bbq-pits-wrangler-mods#post_1054642
     
  2. Looking good so far. Why did you cut it in half?

    Happy smoken.

    David
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Pretty...and that was a lot of fat!

    Keep showing pics.

    Kat
     
  4. Since the point side was so much thicker, I was afraid of it not being done at the same time as the flat.  I've seen a few people cut them in half, so I figured I would just to be safe.
    Thank you!  Yeah, I was surprised.  But since it's my first brisket, I didn't have anything to compare it to.
     
  5. Having a heck of a time swinging between TBS and WDS.  I'm pre-heating the wood until it's very hot before I put it on the coals, and it causes white, billowing smoke for fifteen minutes or so.  Is this a huge problem?

    I'm using seasoned oak.  Splits are about 2 - 3" x 10" (ish).
     
  6. Okay, the point got done way sooner than I expected.  It was sitting at 194*, when the flat was still at 175*.  I hurried them both into some tinfoil, and let the point sit for another twenty minutes in the smoker.  I then pulled it, and wrapped it in a towel.

    When I cut it open, it looked very juicy.  But the farther I got into it, the meat started looking....shiny?  Almost like fish scales, how they have that silvery tint.

    The thing I was most worried about was my on and off battles with white smoke.  The first thing I did was popped a chunk of charred meat into my mouth, and crunched it up and let it sit on my tongue.  I didn't get any numbness, or metallic taste.  In fact, it tasted kind of like an overdone steak.

    I ate some of the brisket.  I didn't really like it, but the wife and kids loved it!

    After about ten minutes of sitting on the counter, it had started to really dry out.  Is that normal?  I don't recall it drying out that fast at the bbq joints.

    Q-vue of the point...






    See how the third one from the bottom is silver colored?  It isn't camera flash.



    The flat is almost ready to come off!
     
  7. The flat is done.  I kind of thought it sucked.  Wife says it's good.  Either way, it's the worst I've had so far.  Either I'm paranoid from staring at smoke for the last seven hours, or it has a hint of creosote.

    Q-vue as promised...






    Stay tuned for DTG smoke #4 - Brisket...sweet revenge.

    I'm going to practice more on smaller fires, and use less wood.  My goal was to use mostly wood for heat, but I can't get it to burn clean without temps going through the roof.  So I'm going to rely on lump with the occasional chunk.  By then, I'll have my thermometers at grate level, and tuning plates in and adjusted.  Temps are pretty easy, but smoke isn't.  Starting to realize that anyone can control temps.  Controlling temps and smoke at the same time is another story...
     
  8. What temp are you running the smoker? how long did it take? did you wrap it and let it rest? How long was the rest?

    It looks good.

    Happy smoken.

    David
     
  9. Thanks, David.  Answers in bold.
     
  10. Where did you get your brisket for 1.77lb. Looks good but i'm a newbie trying to get all the tips I can before I try a brisket. 
     
  11. Wal-Mart.
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    We are usually our harshest critics. It looks good to me.

    Disco
     
  13. Thanks.  But trust me, the creosote got it, and it tasted like crap.  In the end, I threw it away.

    One day left before days off start...
     
  14. I did the exact same thing last weekend with 10 pork chops. Wife and kids claimed they were delicious while I almost gagged from the taste. Hoping to redeem myself this weekend by "being one with the Thin Blue Smoke". :)
     
  15. Good luck to you, sir!!
     

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