Finally, first brisket w/ qview

Discussion in 'Beef' started by smokin365, Sep 21, 2008.

  1. smokin365

    smokin365 Smoking Fanatic

    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.[​IMG] 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
     
  2. krusher

    krusher Smoking Fanatic OTBS Member

    looks good. was it salty? I have heard those type can be pretty salty , sure looks good though.
     
  3. motorhedd

    motorhedd Meat Mopper SMF Premier Member

    Good Job truck driver!Yer almost ready to quit yer day job[​IMG]
     
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks great . I really like the rack you built. Nice job.
     
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Looking good to go!
     
  6. smokin365

    smokin365 Smoking Fanatic

    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.
     
  7. slickrat

    slickrat Smoke Blower

    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
     
  8. smokin365

    smokin365 Smoking Fanatic

    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.
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Nice looking beef eh! Dang an electric stove..my condolences-
     
  10. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good. [​IMG]
     
  11. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Good job [​IMG]
     
  12. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    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!
     
  13. fishawn

    fishawn Smoking Fanatic

    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. [​IMG] 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.
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Well it sure looks good Smokin...Mmmmmm![​IMG]
     
  15. smokin365

    smokin365 Smoking Fanatic

    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.
     
  16. fishawn

    fishawn Smoking Fanatic

    Nice job.....I actually thought the smoked corned beef had a pretty good flavor, and good with kraut also. [​IMG]
     

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