Easter Brisket

Discussion in 'Beef' started by brokenwing, Apr 3, 2010.

  1. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Getting ready for the easter brisket. I have it cut up and it is now in the brine. This is my first qview here, so I will post as I go along.
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Look like you on the way to a good smoke [​IMG]for your 1st qview
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good but personally I'd put a ziplock bag filled with water and sealed on top up the brisket to fully submerge it. I'll be looking forward to the Qview as you post it
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with Jerry on this one to you want to get that meat completely submerged so I have a plate that just does fit in my brining bucket and it holds the meat down in the brine.
     
  5. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    I will fill up a ziplock baggy to way the brisket down.
     
  6. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Hey all, took the brisket out of the brine, injected it with apple juice, and rubbed it down with a hickory rub. Here is another qview shot. next step will be the smoker about 8 tonight.
     
  7. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    My mouth is starting to water, lookin good so far [​IMG]
     
  8. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    thanks I appreciate it. IM so glad I came across this site. I love bbq, but no one I know enjoys the hobby, so this is awesome get to share it with bbq folks from alll over. thanks again guys/gals.
     
  9. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Okay brokenwing, when you say nobody around you enjoys the hobby, are you just talking about the smoking process, or are you talking about the food itself?
     
  10. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    They love the food, it never lasts. Im talking about the smoking process.
     
  11. vince

    vince StickBurners SMF Premier Member

    Looks good, I'm doing a brisket tomorrow also, I don't brine my briskets, May have to give it a try on the next one, I have it sitting in the rub for 24 hours.
     
  12. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Hey I got the mes fired up, and put the brisket in. Here are a few more pics of the qview. Question, when do you all foil your Brisket? How far into the smoke?
     
  13. caveman

    caveman Master of the Pit SMF Premier Member

    Usually, you foil at the 165 mark. Some do it at 175 & pull at 195. Looks great so far!
     
  14. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Thnaks cave, my digital therm died, so I have to use the manual kind. I usually foil it at 165, and pull it at 200, and let it rest for 2 hours.
     
  15. caveman

    caveman Master of the Pit SMF Premier Member

    Sounds like you are right on the money. Smoke on!![​IMG]
     
  16. desertlites

    desertlites Master of the Pit OTBS Member

    good luck on your brisket,I also foil in the 160's but I pan after 3 hrs. also.looking good!
     
  17. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Brisket just hit 162 degrees. So I foiled it and put it back into the mes. The mes is at 182 degrees from having the door open so waiting for the temp to rise again. Here is a pic of the tbs from earlier.
     
  18. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Okay here is the final qview pics. The brisket came out so tender and juicy. I did jeffs recipe for the ham, and everyone loved it. The BBQ sauce and honey glaze set the ham off.



    IMG]http://i1044.photobucket.com/albums/b448/laidbackff/chopped.jpg[/IMG]





    sorry for this ham pictures. The family cut it without me knowing.
     
  19. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    so im curious to see what you all think. No responses yet. I think it was a good smoke and the brisket was very tender, but i want to see what you all think.
     
  20. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I think it all looks great and if the family liked it thats even better [​IMG]
     

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