Easter Brisket!

Discussion in 'Beef' started by im1986, Apr 7, 2012.

  1. im1986

    im1986 Smoke Blower

    So i asked my loving family what they wanted for Easter dinner. They replied with a resounding voice...."We want the same brisket you made at christmas"

    So here i am, making the same brisket as before. I just put into the smoker and it should be done around 8pm tonight. 

    I forgot to take pictures of the meat straight out of the package. I picked up the brisket from our local butcher shop. The quality of the meat is a LOT nicer than the christmas one i did. And i know the cow that gave it's life for this meal was a local grass fed cow. 

    anyway, I soaked the meat overnight in red wine to help tenderize the meat. 

    Pulled it out of the wine this morning. 

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    I got my meat rub all made up...

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    Added a little wine to make it into a paste

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    Gave the meat a little rub down...

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    And into the smoker ready to smoke!

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    I am smoking this one with cherry wood. First time smoking with cherry, but I think it will ad some nice flavor.

    Anyway, stay tuned. More qview to come...... 
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great so far
     
  3. s2k9k

    s2k9k AMNPS Test Group

    Lookin Good!

    Another participant in Brisket Day!

    Can't wait to see the slices!
     
  4. im1986

    im1986 Smoke Blower

    Here is the Qview of the finished brisket! 

    WARNING, MIGHT MAKE YOUR MOUTH WATER!

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    There you have it. All ready for easter lunch today. Reheat in the oven, and it is good to go! 
     
  5. eth555

    eth555 Newbie

    Wow, looks great!
     
  6. austinl

    austinl Smoking Fanatic

    Love the bark; looks great!
     
  7. danbono

    danbono Master of the Pit OTBS Member

    Did you foil? if so at what temps? How big was the brisket?

    Thanks Dan
     
  8. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That bark looks wonderful, well done
     
  9. wow it looks real good
     
  10. ronrude

    ronrude Meat Mopper

    Nice looking brisket.  Does it get much flavor from the wine?  I would love to try that but my wife doesn't like wine.  She hates it in tomato sauce.
     
  11. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Great looking bark. Thumbs Up
     
  12. im1986

    im1986 Smoke Blower

    I have found that the wine helps tenderize the meat better. I have tried a couple briskets without the wine soak, and they were not as good. When i soak it in wine, the meat just melts in your mouth. I can barley pull it out of the smoker without it falling apart. 
    I did not foil it. The brisket was 9 pounds. I took it to 195 in the smoker, pulled it out and let it rest for 20 min. then cut into it. 
     
  13. That is one awesome looking brisket. I'm planning one and need details please!

    Does the brisket have a "wine" taste after soaking it? Any particular wine?

    What temp did you smoke it at?

    Thanks!
     
    Last edited: Apr 11, 2012
  14. Wow, that looks amazing! Brisket is one project I've never attempted, but after viewing this thread, I'm resolved to try it soon, right after I do some reccomended mods to the Char-griller. 
     
  15. Never thought of marinading in wine.

    Looks WONDERFUL!

    -Bob
     
  16. im1986

    im1986 Smoke Blower

    We used a Red wine. I am not really a wine guy, so could not tell you really what kind of red wine, other than red wine. 

    It does seem to have some wine flavor hints in there. Its not a bold wine flavor at all, but you can taste a very subtle wine flavors to it.

    We smoked it at 225 till the brisket hit 170, i then bumped it up to 250 and took the brisket to 195.

    We smoked it with cherry wood. It was good, but I like the hickory or mesquite smoke a lot better.  
     
     

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