http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga (http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga)
This is my first attempt at using an OBS and my first time to smoke a brisket. I'm using the above process / recipe. If you see that I'm doing anything wrong along the way, please don't hesitate to let me know.
I started with a 10lb packers cut. I believe I trimmed as I should and didn't cut to much of the fat off. I read in several posts that you should wet age briskets for 3 to 4 weeks, but I don't have that patience I want some brisket now.
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Above trimming.
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Seasoning. I found the butt rub in the store where I bought my brisket. Figured I could give it a try.
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Lathered in mustard.
After applying the rub and lathering in mustard, I wrapped in plastic wrap and put in the fridge. When I get up in the morning, I'm going to fire up the OBS and put her in. Any suggestions other than the process / recipe I've linked above?
Sure wish you would have came to the Forum and ask some questions first but,
Welcome to the Forum.
Thanks, I've been reading the forum. What have I done wrong thus far?
Hi mlp311,
Welcome to the forum.
You are doing fine. Forum members use several way of preparing brisket, using Pachanga's recipe is a good place to start and finish, so I would continue to follow his recipe. My only concern so far is using a seasoning made for pork on beef.
Just a few suggestions. Since you have one, place the brisket on the middle position of the smoker. If you have a separate probe for the cabinet, place in under the rack away from the meat. I usually use the front right corner of the rack. For beef I generally use oak bisquettes, that includes the Jim Beam, and apply only 4 hours of smoke.
Relax YOU haven't screwed anything up. I think Sonny is going to comment about how much you trimmed off the brisket in the first pic. I was thinking you over trimmed as well then I looked and that picture is the bottom of the flat. Bad Byrons is designed for Pork but hey you might like it on beef. The pictures while we Love looking at them I have to ask. Was the camera upside down or something I feel like I am going to fall over when looking at a couple of the pics!! You will want to get that brisket in teh smoker as soon as possible. Let the temp run along at 225-250º, hit it with 4 hours of smoke. Settle in for a long day. Should be in the neighborhood of a 14-16 hour cook. Pull at 185 then do the FTC thig for a couple hours then slice and enjoy.
Thans Habanero. I couldn't find any brisket or beef rub in my area. I had to drive 45 mins just to get a brisket.!!! I was planning on using the Jim Beam bisquettes, just picked them up yesterday. Im glad you mentioned only doing 4 hrs of smoke, I was concerned with going with smoke the entire time. Just so im clear, bring smoker to 225 - 250, insert briset, and smoke to IT of 190 - 195? Remove briskett and FTC for several hours?
Welcome to the forum mlp311. Doing fine so far. Get that thing a'smokin'! I probably wouldn't have trimmed quite so much either. The rub probably has quite a bit of sugar in it. Its not my thing, but it'll turn out fine. Pics of the finished product would be appreciated. That is so that those of use who are not smoking a brisket can salivate!
Quote from: mlp311 on October 09, 2011, 06:00:46 AM
Thans Habanero. I couldn't find any brisket or beef rub in my area. I had to drive 45 mins just to get a brisket.!!! I was planning on using the Jim Beam bisquettes, just picked them up yesterday. Im glad you mentioned only doing 4 hrs of smoke, I was concerned with going with smoke the entire time. Just so im clear, bring smoker to 225 - 250, insert briset, and smoke to IT of 190 - 195? Remove briskett and FTC for several hours?
Myself I have been pulling mine at the 185-190 range. Then Yes FTC for 1-2 hours.
Welcome to the forum. Looking good. Remember, don't sweat the temperature swings. Keep the vent open. DONT BE PEEKING IN THERE. Let it do its thing. Good luck partner.
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Quote from: mlp311 on October 09, 2011, 06:00:46 AMIm glad you mentioned only doing 4 hrs of smoke, I was concerned with going with smoke the entire time.
I suggest changing the water in the bowl, as well as dumping the discarded pucks, after the first 2 hours. The bowl isn't all that big to handle lots of pucks. Plus the water level will go down. After the smoking stage is finished refill it with a fresh bowl of water for the rest of the cook. Many people have replaced that small bowl with a 9x13 aluminum pan that holds more pucks and more water. And, if you don't have puck savers, don't let that last puck smolder forever on the heating element or it can generate a bitter taste in the meat.
Hope everything turns out well for you. Don't forget to post pics of the finished product.
Thanks and sorry for the pics, not sure how they got turned upside down. I've got the OBS warming up now. Was planning on starting this yesterday, but had to go in for an unexpected heart cath. I will post plenty of pics; good bad or indifferent. I would have to agree that I got a little knife happy while trimming, but ill know better next time. I think im going to shoot for the 185 IT. I like my steaks medium rare, so im going to go with lower temp. Most of my posts we ill be from phone, so please excuse spelling and grammer. Will post a few more pics once I get it on.
There you go lets get this party started!!
mlp311....First welcome to a really great forum....you have received information from some of the best on this forum....good luck with your brisket... will will be watching for the finished product...
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So I got the meet in around 9:20. Temperature is back up to 207 and seems to be holding there for now. TedEBear suggested changing water after 2 hours. I'm using a tray instead of the bowl. Should I still dump and change at the two hour mark?
Quote from: mlp311 on October 09, 2011, 06:44:41 AM
Thanks and sorry for the pics, not sure how they got turned upside down. I've got the OBS warming up now. Was planning on starting this yesterday, but had to go in for an unexpected heart cath. I will post plenty of pics; good bad or indifferent. I would have to agree that I got a little knife happy while trimming, but ill know better next time. I think im going to shoot for the 185 IT. I like my steaks medium rare, so im going to go with lower temp. Most of my posts we ill be from phone, so please excuse spelling and grammer. Will post a few more pics once I get it on.
Dint weary abaut da speelling. The pics do all the talking for me. ;) :D
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Welcome! Remember good ole salt, pepper and garlic/onion powders work too. Looks like you're getting some good advice here.
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Opened it up around the 3 hour mark. My aluminum pan was dry and had several pucks smoldering in it. Dumped the pan and added some warmed juice and beer. Temperature was starting to reach 250. IT temp is staying in low 140s.
What do you have wrapped sitting on the drip tray?? just curious
The recipe / process I was going by said to wrap back of drip tray with aluminum foil. Said it would force heat to the front and center. There is a link to recipe in my original post.
Alright thats enough Pics of it in the smoker. If your Looking you aint Cookin!! you add about 30 minutes to the cook every time you leave the door wide open taking all of them pictures.
Quote from: Tenpoint5 on October 09, 2011, 12:13:01 PM
Alright thats enough Pics of it in the smoker. If your Looking you aint Cookin!! you add about 30 minutes to the cook every time you leave the door wide open taking all of them pictures.
I agree. Every time you open that door, you loose most of your heat and the smoker hasto start all over to recover. :)
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My IT is 158 and chamber probe is 235. Should I start back smoke at anytime, or is just heat here on out?
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Just heat from here on in.
Its smelling good and has my mouth watering.
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My number 1 rule is to keep that door shut. I do alot of parties and i put a note on my smokers. You open this door you loose a finger.. Good luck on your smoke. Looking forward to seeing the finished product.
My brisket is stalling at 165. Another hour will make a total of 12. I thought I would be real close to the 185 IT by now.
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Quote from: mlp311 on October 09, 2011, 06:08:36 PM
My brisket is stalling at 165. Another hour will make a total of 12. I thought I would be real close to the 185 IT by now.
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Just a couple of comments:
Don't be impatient with the stall in the 160's eventually it will rise.
Others will disagree, but I would never foil the v-tray. It was designed to funnel the grease to the bowl. You run the risk of blocking the drainage flow or causing a back up/ Both of those are a fire hazard. Many may have be doing it a long time with no problems yet, but that is the same thing the guy that jumped off the 20 story building said as he passed the 5th floor going down.
cant wait to see the finished product.. hope it ends well.. tell us how it ended?
Just pulled it from OBS and moved to FTC. I broke off some of the flat with a fork and wow, it was good.
What are time limits on FTC? Is there a too long or too short amount of time?
Ill snap a few shots when I get it out of FTC.
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Ok, just taste tested, and its not bad. I pulled it at 185 IT and FTC for about 2 hours. A few lessons learned. The butt rub was a little much. Too much salt and pepper. Next time, I'll either season myself with salt, pepper, and garlic like someone suggested, or I will find a brisket rub. Its a tad bit dry. I think I may have gotten to caught up in worrying about my pan in the bottom of the OBS going dry. I opened three times I think and refilled the pan twice during the thirteen hour smoke. This may have drug the process out a little bit further and caused it to dry out a bit. On the other hand would it have dried out more if I hadn't refilled the pan those two times? Any opinions on this?
Overall, I'm happy with my brisket and my first smoke in a OBS. I borrowed the OBS out of my dad's storage unit, and it may be awhile before he gets it back.
Please share any thoughts you may have, I'm here to learn. I appreciate those of you that have already taken time to comment and share your thoughts.
I'm thinking I might try some bacon weaving and chicken on my next smoke. Any suggestions on recipes?
Ist off, I can't see the meat too clearly - but it looks at least somewhat moist. I cooked some 1 1/2" thick ribeyes last night. They were cooked over wood: three À point - mine saignant. They were (particularly mine) tender and juicy. Briskets will never be like that. They are a different cut with different characteristics altogether. The brisket is one of the most exercised muscles, therefore one of the toughest, with bigger fibers, contains the most collage and the one of the densest in muscle fiber and generally doesn't have much intramuscular fat (marbling) as opposed to inter-muscular fat (the fat between muscles).
If concerned with the foil on the v-tray, then just put the foil on the rear half of the lowest rack.
Now that the first is out of the way, analyze what you liked and don't like and make a change or two for next time. Looks like you are already doing that. The rub is easy to change (I'm one in the salt/pepper/garlic/cayenne camp). Maybe not so much fat trimmed off. Did you like the smoke- type and amount?
I think it a little strange that you got to the plateau at 165 in 11th hour of the smoke. For me it is usually in the 150's and lasts for a few hours. Then start slowly climbing again until my desired IT is attained.