Finally, first brisket w/ qview

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokin365

Smoking Fanatic
Original poster
Jul 27, 2008
361
10
Paris IL
I have been a bit leary about smoking a brisket, mostly cuz i have heard mostly bad things about them, untill i joined here. I decided that this is the beef weekend. actually did 2 briskets, but one turned into 3.25lb of pastrami somewhere along the way. http://www.smokingmeatforums.com/for...ferrerid=11474
here is first brisket, 3.5lb slathered with 57 sauce and rubbed with the same thing i use for my pork and then coated with pepper and flavored with hickory. This day could have went much better. i ran out of lump and it started raining on my way home with more, sadly i finished it in the oven.
icon_sad.gif
I hate to be wet! Atleast all of the q came out good!



my ghetto rack and drip pan. I cant seem to find baking racks to put in my foil pans, so i improvised


after smoking to 165, getting rained on, wrapping in foil and in the o#%n @215*. I wanted to do this as slow as i could stand to for tenderness to prove the old man wrong.


outta the o#%n at 195 and tender as can be


sliced thick and waiting for some sauerkraut
 
It is pretty salty, I think that next time i do one of these ill soak it to try to get the salt down a lil bit.

not quite, i gotta fund this habit some how. Not too bad for a first try.
 
I'm wondering what made it salty. Did that brisket have the seasonings already on the meat? The ones I've seen usually has the seasoning "packet" inside which you would open and add to the boiling water to cook the brisket. I'm planning on smoking one of those babys this week as well.
Rick
 
Im guessing that it was the brine that they put it in to corn it. It may not really be that salty to other people, but i dont use alot of salt when cooking, and never put it on anything. Something a little salty to someone else is like its pickling my face.
 
Smokin365,
It looks great! and its done! LOL!! bummer about the salt, I don't salt much either so I can relate...prolly right about the corning...
Well done!
 
Pictured is a "corned beef" brisket. It comes "brined" or "cured" or "corned" or whatever you want to call it. Look at the ingredients, the second one after water is Salt. I have smoked one before & ended up with smoked corned beef brisked, which tastes like corned beef, with smoke.
biggrin.gif
Smokin365, I think you might want to try a packer brisket in the future if you can, which comes Natural with no seasoning, brine, cure or anything. I am just speaking from experience, when I first started smoking I had my wife pick me up a brisket from the store & YES it was corned beef brisket.
 
That is the plan, i just wanted a small one to try first so i could play mythbuster and see if the "always tough no matter what" rumor was true or not. I can say that myth is busted. I know that there is a bunch o ppl here that make them nice and tender, but i had to see for my self. This was the only way i could get a small brisket. The locker here in town is not open on sat, or i would have had a smaller piece of unviolated brisket. I can find a way to make almost anything better so this will one will be good with some kraut.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky