Smoking my First Brisket...WTS Style

Caribou · June 15, 2010, 05:26:28 AM

After seeing Deb and CRG smoke beautiful beef briskets not too long ago I decided I needed to try one too.
It's a 4 pound portion but now I have learned that next time around to ask our meat guy to leave it whole.
I'm trying it WTS Style, here's the link for the recipe http://www.susanminor.org/forums/showthread.php?525-WTS-Brisket

The only modification I'm doing is 2 hours of smoke instead of 4 hours.
I figured it would be a good starting point in my case because I have a hubby who is doesn't like a lot of smoke favor in anything other than jerky. :D

Here's the cut of brisket I'm working with.

I took a picture of the rub before I shook it up because it was just darn pretty. :)
The rub is really tasty just on it's own so I know it's going to be good with a little smoke and brisket added to it.

Here's the brisket all rubbed down.

I just put it in the smoker this morning.
Because of it's small size it will probably finish well before dinner time...I think.

Carolyn

FLBentRider · June 15, 2010, 05:28:30 AM

Looking good thus far Carolyn!

Caneyscud · June 15, 2010, 05:37:24 AM

Alright - Carolyn doing a brisket - all's well with the world. Looking mighty fine so far. I'm sure you're going with the messywood!

However, iff'n I was still in Texas, I wouldn't call that a brisket, I'd call that a snack! ;D

Low-n-slow and watch out for too high of an finishing IT.

Your sand art bottle is "pritty" or it is "purdy"? I'm full of androgens - how could I be qualified to think about stuff like that? ;D ;D ;D ;D

Caribou · June 15, 2010, 05:43:19 AM

Quote from: Caneyscud on June 15, 2010, 05:37:24 AM
Alright - Carolyn doing a brisket - all's well with the world. Looking mighty fine so far. I'm sure you're going with the messywood!

However, iff'n I was still in Texas, I wouldn't call that a brisket, I'd call that a snack! ;D

Low-n-slow and watch out for too high of an finishing IT.

Your sand art bottle is "pritty" or it is "purdy"? I'm full of androgens - how could I be qualified to think about stuff like that? ;D ;D ;D ;D

Caney,
I don't know if you know it or not but you are the one that pushed me over the edge on this one. :D
Something about the brisket calling from the freezer, wanting out. ;)
Carolyn

DTAggie · June 15, 2010, 07:08:32 AM

Carolyn, glad to see you are jumping on board with brisket. I feel certain you and hubby will enjoy it.

Tenpoint5 · June 15, 2010, 07:27:08 AM

All Right Carolyn!! Be some good eats coming your way I am sure of it!!

classicrockgriller · June 15, 2010, 08:53:38 AM

Brisket is looking good.

Love your Sand (spice) jar.

It is purdy.

KevinG · June 15, 2010, 11:31:22 AM

Quote from: Caribou on June 15, 2010, 05:26:28 AM

I took a picture of the rub before I shook it up because it was just darn pretty. :)

Now didn't anybody tell you not to play with your food. ;D

Looking good Carolyn.

Caribou · June 15, 2010, 02:08:14 PM

Quote from: KevinG on June 15, 2010, 11:31:22 AM
Quote from: Caribou on June 15, 2010, 05:26:28 AM

I took a picture of the rub before I shook it up because it was just darn pretty. :)

Now didn't anybody tell you not to play with your food. ;D

Looking good Carolyn.

Before I shook it up, I actually took it out to the front yard to show my family and they said the same thing CRG said: neat sand art :D
It doesn't take much to entertain us around here. ;)
Carolyn
Carolyn

classicrockgriller · June 15, 2010, 05:24:02 PM

Well How's the Brisket going?

Caribou · June 15, 2010, 08:08:04 PM

It's done CRG! :)
It came out so good...I'm really pleased, WesTexasSmoker has a great recipe.

I did 2 hours of the mesquite @ 220F but I could have gone with more without it being overbearing.

Put it in a foil pan and added a little apple juice, covered the pan tightly with foil and returned it to the smoker for 6hrs @ 220F
When I pulled it out of the smoker it was really tender, look how the rub made the drippings such a lovely color.

FTC'd for 3 hours and it was just fantastic.

The family just loved it :)

Looking forward to the leftovers tomorrow,
Carolyn

DarqMan · June 15, 2010, 08:12:47 PM

It looks wonderful. Is this the recipe where you're supposed to age it for 2-3 weeks? If so, did you do that?

classicrockgriller · June 15, 2010, 08:19:12 PM

You may get renamed "The Brisket Lady".

You aced that brisket!

That is $$$$$!

Fantastic job!

Caribou · June 15, 2010, 08:53:18 PM

Thank you so much :)
I'm hooked!
I didn't do the aging part.
I raise my own beef and have the meat processor hang the carcass for 2 weeks before he cuts and wraps it up.
Carolyn

DTAggie · June 15, 2010, 09:14:06 PM

Mighty fine indeed Carolyn! Glad everyone is starting to try a brisket.