Welcome to SMF!!!! Please swing by Role Call and introduce yourself for a proper welcome. Basically copy and paste your first paragraph....
Yes you can cut your brisket either way, but usually if I need to I will cut mine across the middle the short distance. Now if your dealing with a full packer (has the point and flat both attached), the flat side will cook a bit faster then the fatter side. I would place the fatter piece on the top shelf and the thinner one just below it. This way the bottom one will get basted slightly by the side with most of the fat. I do trim mine to have only a 1/4" layer of fat. Some will trim all of it off and others will leave it all on, really up to you and what you prefer. Your brisket depending on its size will take any where from 1 - 2 hrs per pound. To test it you take a tooth pick or a probe and insert it into the meat and if it pull out with little or no resistance you are done. Let rest for at least 30 min before slicing. If it gets done a bit early you can wrap and hold in a cooler or you can place in an oven set at 170. The wrap and cooler method will give you a soft bark. Don't forget the carry over cooking if you get done real early. Your food will continue to cook as you hold it, so make adjustments accordingly.
This is a link to a more detailed look at my brisket.
http://www.smokingmeatforums.com/t/133524/brisket-aus-jus-w-pics-and-recipe
I decided to change my brisket rub. I like more of a course rub on my beef cuts. Not to say I did not like my other rub from this cook (
First Smoked Brisket). It worked out very well; I just wanted to try something new.
Brisket Rub 2.0
1/3c Kosher Salt
3Tbl Course Ground Black Pepper
2Tbl Minced Onion
2Tbl Minced Garlic
1Tbl Dried Oregano
1/4c Lawry’s Seasoned Salt
Yields approx. 1 ¼ cup
Mix all ingredients in a bowl and rub into your beef. Adjust the amount of rub to your own taste for salt.
I decided to try and adjust my Aus Jus recipe as well. The last one was great, loved it!!! I wanted to make it more of a broth more than a demi-glace style. I decided to go with this recipe (
JarJar Aus Jus)
Aus Jus (can have some body to it)
In a pan under the Beef in the smoker.
2ea Medium Onion (julienned)
3ea Carrots (sliced)
2ea Celery Ribs (sliced)
15oz Diced Tomatoes
Reduce the wine on high for 2 minutes then add the Beef Broth.
Place the smoked vegetables in a pot with rest of ingredients and simmer for 30 min...
32oz Beef Broth (low sodium)
15oz Red Wine
1/2c Worcestershire Sauce
2ea Bay Leaves (crumbled)
1 1/2Tbl Dried Parsley
1/2tsp Dried Thyme
You can strain the vegetables out for a traditional Aus Jus or you can puree them and make into a sauce.
I trimmed the brisket and left about ¼” cap on top. I rubbed the brisket with the rub and let rest about 20min on the counter while the smoker finished heating up. This ended up being a very interesting cook. I planned on keeping the smoker at 250 for the entire cook. I did not add my probe to the beef until 4hrs into the cook….
For your ribs I would place them on the bottom shelves since they will be going in raw and the beef has started to cook. I do a 3:2:1 method. Depending on your cooker and the temp you use the times will need slight adjustments. I am not a fan of fall off the bone ribs, but I hate the tough ones even more. So I look for the bend test for mine. If I pick up the ribs from one end lengthwise with tongs going only about 1/2 the length. The rest should bend to about 45-60 degrees. Again you can also use the tooth pick test the same way as the brisket. Little or no resistance is what you want for the finished product.
This link is a cook I did last summer using the Trigg method. It should explain it pretty well. Below is also my rub recipe. Now they both have a lot of sugar, so be careful with not going to high of temp on your cook, you could burn the sugars.
http://www.smokingmeatforums.com/t/126406/ribs-beans-w-q-view
This is what I am using now.....
1c Sugar in the Raw
1/4c Fine Ground Sea Salt
4 1/2tsp Granulated Garlic
4 1/2tsp Course Onion Powder
2 1/4tsp Celery Salt
1 1/2tsp Ground Oregano
4 1/2tsp Chili Powder
4 1/2tsp Fine Ground Black Pepper
For some heat I would add 1tsp smoked chipotle powder. The boss does not like spicy food so I don't at home.
This is enough for 2-3 butts or 2 shoulders or 6 racks of SL rib racks. Will vary on size and how much you apply.
Mix all ingredients well and rub onto the meat generously..
Here are some links of it being used:
http://www.smokingmeatforums.com/t/125208/3-shoulder-picnic-ham-smoke-w-q-view
http://www.smokingmeatforums.com/t/127042/last-minute-pork-loin
