Second brisket...not bad at all

Discussion in 'Beef' started by big-fokker, Nov 19, 2007.

  1. big-fokker

    big-fokker Meat Mopper

    So my family threw a curve-ball at me this year and switched up the menu for our big Thanksgiving dinner. Originally I was going to smoke a bird and fry one, and one of my aunt’s was going to bake a bird and a ham. I guess someone figured 3 birds was too much and we needed more variety, so the decision ended with 2 birds, a ham and some beef. Beef I said…? How’s about a nice smoked brisket for the menu? It was welcomed and I was happy! I decided to go ahead and do it this weekend, since the festivities are 300+ miles away and I’m already committed to doing the bird Wednesday morning and then driving said 300+ miles Wednesday night.

    Anyway, I got both the 14lb bird and the 8 lb brisket from Wal-mart for around $25 which wasn’t bad. When compared to the original plan of a smoked and a fried bird (the oil alone costs $20!) that would have been at least $45 said and done. I saved some money and added variety!
    Now on to the beef…
    Here it is:

    I slathered with mustard:

    then hit it with some rub:

    wrapped with plastic and refrigerated (fri night – sun morn):

    I fired up the box at 7 this morning, got the temp around 250 (according to my side mounted thermometers), put the water pan and wood in and about 7:30 it was ready to go.
    The meat went on at 7:39 with a potato in the back holding a second probe:

    after 1 hour I noticed the box temp was at 288 so I lowered to 225 and spritzed:

    and another spritz at hour 2:

    I’ll save you the boredom of the rest of the spritz pics…so at hour 4, it hit the 170° mark and I pulled it, wrapped it in foil and put it in the oven at 250°:

    Some may ask why the oven? Well I figured it was gonna be another couple of hours at least, so why waste the gas when the oven will do the exact same thing…provide heat! It had been in the smoker for 4½ hours taking on the nice aroma of the hickory/mesquite mix and now with it wrapped in about 3 layers of HD foil, I figured there was no more need for smoke…so the oven it was!
  2. big-fokker

    big-fokker Meat Mopper

    After 2 more hours in the oven, it went from 168° (temp dropped while transferring) to 190° and out it came and was quickly wrapped in 2 towels and tucked away in a cooler from about 2:45 until 5:45 just before dinner. I pulled it from the cooler, unwrapped it from the 2 towels, put it on the counter and slowly peeled away the foil. I had to pour off juice twice before I had it to where I could pull it out and put it on the board to cut.
    Here it is before the cutting:

    …and after:

    now say hello to my leetle friend…we call him “el’ smoke reengâ€[​IMG] :

    All said and done, this was an awesome smoke. I’ve read stories of these things holding in the plateau for hours on end, but mine went from start to finish (perfection) in exactly 6hrs. 21 mins.

    Not bad for an 8 lb packer. I guess the higher temp in the beginning helped with that. I didn't mean for it to happen, but I'll try that again. I think it stuck at 288° for about the first hour before I noticed it and knocked it back down to 225°...hmm...

    The temps did hold up twice. The first time at 152° for about an hour and the next one was at 169° (when it went into the oven) for about 40 mins.
    This is my second brisket and I’m pretty happy with it. My first one, I did with no water pan and found absolutely no smoke ring…this time with the pan and it looks like someone painted it on. I also did my last one with apple wood and this time with a hickory/mesquite mix which wins hands down. I did the apple last time because I found hickory and mesquite too heavy for poultry and though it would be the same for beef…I was mistaken.

    Well I guess that’s it. I’m gonna go down and watch a little tv before bed, so thanks for tuning in and as always…smoke em’ if you got em’!
    I may be back with another smoke on Wednesday…turkey time!

  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Congrats, nice brisket bro. [​IMG] I agree with the mesquite and hickory, the only way brisket should be smoked!
    Also enjoyed the play by play!![​IMG]
  4. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    great skit & pics. i'm w/ bubba only 2 ways to do a skit- w/ skeet or hickory or both. i can't wait until t-day to do some food- i was thinking a briskit myself.....along w/ the turk & cornish hens...
  5. capt dan

    capt dan Master of the Pit OTBS Member

    good job, I envey your success!
  6. That looks like it turned out GREAT! I think I am going to throw one in my smoker this coming weekend! I can only hope it turns out as good as yours looks!
  7. I want to do a brisket so bad! Yours looks GOOD!
  8. deejaydebi

    deejaydebi Smoking Guru

    Ahhhh that looks good! You did a fine job BF and no plateu either lucky boy!
  9. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    You did a fine job there my friend. [​IMG] Your family is gonna love it and you.
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Good looking brisket BF!
    You are one tough dude too....I wouldn't be able to stay in the same house with a brisket that good looking and not be able to eat it!![​IMG][​IMG]
  11. pescadero

    pescadero Smoking Fanatic OTBS Member

    Great post and pictures. Glad it turned out for you.

  12. big-fokker

    big-fokker Meat Mopper

    I was doing a little thinking last night as to why the two briskets I've done, didn't hit a plateau. My only reasoning is that I'm at a higher temp than suggested...?
    My first one was done this past summer and that was before I started using a seperate probe inside the box for better accuracy. Then, I was still relying on the one front and 2 side mounted therms. which I've come to find out, still measure a little off. That one came out a little dry and shrunk by almost 50%. Of course it was only the flat portion and had a nice fat cap, but it still didn't turn out as good as this one. Now that I've got a better idea of what the temps inside actually are, I'll bet the first one smoked at about 300° - 330°. This one spiked at 288° but I caught it and went back down to 225°....
    ....hmmm....just a thought.....

    And thanks for all the great comments[​IMG] . It was hard not to try and eat the whole thing for dinner, but trust me, I got my fair share while slicing[​IMG] .
  13. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    BF, that looks awesome! Nice job and thanks for the blow-by-blow! [​IMG][​IMG]

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