First Brisket in a Year

Discussion in 'Beef' started by grillin_all_day, Jun 5, 2016.

  1. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    It's been a year since I did my last brisket and ever since I got back from my deployment in April, I've been craving it. I wanted to do one earlier but spending time with the family was more important so I stuck with a few short cooks like chicken and ribs with a pork butt thrown in. Well, the cravings got to be too much so I picked up a 12.78 lb packer, trimmed it up with the help of my 10 yr old son (he was so excited to help and I was proud he wanted to learn) and threw a new Texas style rub together with his help.

    The rub consists of:

    1/4 cup salt

    1/4 course peper

    4 TBS paprika

    3 1/2 TBS onion powder

    3 1/2 TBS garlic powder

    1 1/2 TBS ancho chile powder

    1/2 TBS chipotle powder

    dash of cayenne pepper (didn't measure this, just seasoned to taste)

    It's got a nice kick to it, but it's also savory and can't wait to see the end result.

    The new rub

    All trimmed up

    All rubbed up and injected w/ beef broth, butter, garlic and onion powder and pepper waiting to go on the Lang at 250.

    I usually use oak on my briskets, but Academy was all out of stock of oak and pecan so I'm going with straight hickory.  It's the first time in a very long time that I've used hickory but am looking forward to it. More to follow!
    disco and massif like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member

    Thanks for your service! The recipe sounds good

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a nice looking brisket!

    Can't wait to see it in the Lang!

  4. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Thanks Richie and Al, I really appreciate it! I'm trying to get as many cooks in as I can because I depart for an assignment in Germany in August and can't take the Lang with me [​IMG]

    Briskets been in for 4 hrs now, mopped it twice with beef broth, butter and Worcestershire sauce.  IT was 157 in the flat and 158 in the point. Going to leave it in the smoke for another hour then into a pan it goes. Planning on taking it to 203-205 then pull the point off for my first attempt at burnt ends.

    Here's a sneak peak after 4 hrs

    Enjoying the sunrise while having an English Chocolate Stout haha!

  5. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Just pulled it after 5 hrs in the smoke and put it into a pan w/ beef broth, Worcestershire sauce, butter, garlic and onion powder and pepper.  Hit it again with some rub too.  Flat is at 168 and point is at 170. After the fire burns down a little I may cheat and throw it in the oven and go take a nap while also conserving some fuel. If I do that, I'll fire the Lang back up for burnt ends. 

    Another teaser!

  6. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Checked the temp after leaving it in the foil for 3 hrs and both the flat and point was at at 209-211. Overshot my final temp, but man this is by far the most tender brisket I've done. Got the flat resting in a cooler while I do the burnt ends, but the point cut like butter. The only knock is that I wish I wouldn't have added that last dusting of rub before covering it, but I'll find out if it overpowers the beef flavor when I slice it. 

    Here it is coming off the pit. Finished up a 12.75 lb brisket in 8 hrs keeping the pit temps between 245-265.

    My first attempt at burnt ends. Decided to use a commercial sauce since I'm too tired to make some, so I threw in a sweet Carolina sauce with a little of the au ju. Tried one out and it was amazing! Can't wait to see how they are finished.

  7. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    That was without a doubt the best brisket I've ever done. It was moist, had a great peppery flavor without being too overpowering and how I went this far in life without ever having burnt ends is beyond me. They melted in your mouth.

    Sliced up the flat, passed the bend test with flying colors. Love the smoke ring and may have to go back to hickory from now on when doing a brisket. Didn't put any sauce on it, just dunked the sliced in the au jus and ate. It was a huge hit

    The burnt ends were an even bigger hit

    Now time to have a beer, grab a shower and go take a nap. Thanks for watching!
    tropics and mowin like this.
  8. hardcookin

    hardcookin Master of the Pit

    Nice cook! Burnt ends look good!
  9. tropics

    tropics Smoking Guru SMF Premier Member

    g a d That looks great I have never made burnt ends either.Points 


  10. massif

    massif Newbie

    This looks delicious! I also just tried making burnt ends for the first time this past weekend and will be doing them every time I smoke a brisket going forward.

  11. mowin

    mowin Master of the Pit

    Thank you for your service. :usa:

    That brisket looks so good. And those burnt ends.:drool

  12. jbills5

    jbills5 Meat Mopper

    Looks awesome!!!
  13. sauced

    sauced Master of the Pit

    Thanks for you's GREATLY appreciated!!!!

    That brisket looks fantastic!! Give me a burnt end sammie any day!!! Great job!!
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Beautiful brisket! Points


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