Everyone Has a First Time: Brisket

Discussion in 'Beef' started by javamaven1, Jul 9, 2007.

  1. Two weeks ago, I had my chance to try out my new smoker and I went with a brisket. I had a 9-pound piece, which I rubbed down with a few cloves of garlic, and let it sit overnight, then applied my spice rub (salt, black pepper, brown sugar, paprika, chili powder, garlic powder, cumin, coriander, and Chinese five-spice).

    It took 12.5 hours, and I did have some problems at the start with the temperature getting too high with the smoker, but it just took a little time to figure out how to adjust the vents and get the temperature down.

    I was still pretty pleased with the results, and I took it into work the next day with some caramelized onions with BBQ sauce and buns, and it was a huge hit.

    I forgot to take pictures until the end of things, so I only got these two:

    [​IMG]

    (Ignore the bag of Match Light in the background! That's for the other grill!)

    [​IMG]

    I can't wait to do it again!
     
  2. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Bet it was a hit! It looks good, nice smoke ring.
     
  3. chrish

    chrish Smoking Fanatic

    hay that doesnt look all to bad at all[​IMG] well ya done a good job there man, looks moist and for a 12 hr cook it should be mostly tender, what was the meat temp when you pulled it off the smoker?
     
  4. photohap

    photohap Fire Starter

    that looks very delicious..
     
  5. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Great job JavaMaven1[​IMG] So what do you think you want to try next???
     
  6. I think I'm trying out pulled pork this weekend, which reminds me, I need to call my butcher to order it today!

    I'm having a party for about 20-25 people on 8/11, and I'm doing brisket & pulled pork (with fixin's like homemade sauce, coleslaw, etc), so these are all my test runs before the party. My cow-orkers are enjoying being my test subjects so far...
     
  7. brennan

    brennan Smoking Fanatic OTBS Member

    hey Maven, Where is your butcher? that may well be worth the drive to TO for custom cuts of meat! What are the prices like too?
     
  8. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Sounds good. If you happen to live near a "warehouse club" Sam's, Costco...ect, they usually carry a two pack of bone in Butts. Might save you a few dollars over the butcher. Good luck and let us know how it goes!
     
  9. brennan

    brennan Smoking Fanatic OTBS Member

    I already get most of my meats at Costco, the Sams Club here has sub par selection at best.
     
  10. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Nice job on that brisket and good luck on the butt, I have one in the smoker as we speak [​IMG]
     
  11. I go to Jim's Market in West Hills--it's a nice little neighborhood market with an old-fashioned butcher's counter. They're pricey, but it's West Hills (it's an expensive neighborhood), too. Still, I can get custom cuts of meat, which is a good thing, and hard to find sometimes in Southern California.

    And, tonto: I do have a Costco nearby, so I will check them out first tonight (I think I need to renew my membership, though), and hope they have pork butt. We also have a Vallarta Market with a butcher's counter, and although they specialize more in cuts of meat that fit with Mexican/South American cuisine. I don't know, I might get lucky, though.
     
  12. chris_harper

    chris_harper Master of the Pit OTBS Member

    looks like a nice brisket to me. my local grocery store that caters to mexican customers sells packer briskets.
     

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