Followed UIS lead with the rainy day thing. :)
Finally got a brisket and today is a great day to do it. Not a lot of fat on it so I drizzeled with EVOO, garlic salt and black pepper.
Going to smoke with hickory for 3 hours then continue till done. Preheated the tower to 250 F, as soon as I load it, I will drop temp to 210 F.
Click the thumbnail for a larger image:
EVOO, garlic salt and peppered. Ready to go in.
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/th_brisket.jpg) (http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisket.jpg)
Back with more as it progresses.
This is going 2b good, thats the way I like my brisket, simple.
What time is supper ? ;D
Well it went into the smoker at 10 am, so it will be done late tonight. Probably will have it for tomorrow. That give you plenty of time to get here. :)
Haven't done a brisket yet. Been kinda poor choices at the store. Maybe soon. I will be watching.
Some update pictures, click to enlarge:
After an hour or so of smoke @210 F.
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/th_brisket001.jpg) (http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisket001.jpg)
After three hours smoke and another three hours at 210 F. (Total six hours)
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/th_brisket002.jpg) (http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisket002.jpg)
After six hours, boated ready to cover with foil and continue to cook.
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/th_brisket003.jpg) (http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisket003.jpg)
More to come later. :)
Quote from: pensrock on September 22, 2009, 06:51:13 AM
Followed UIS lead with the rainy day thing. :)
Finally got a brisket and today is a great day to do it. Not a lot of fat on it so I drizzeled with EVOO, garlic salt and black pepper.
Going to smoke with hickory for 3 hours then continue till done. Preheated the tower to 250 F, as soon as I load it, I will drop temp to 210 F.
Click the thumbnail for a larger image:
EVOO, garlic salt and peppered. Ready to go in.
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/th_brisket.jpg) (http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisket.jpg)
Back with more as it progresses.
When I enlarged your picture, I noticed a smaller screen on the rack. What's the purpose in having that?
He's gonna cook it so tender that he didn't want it to fall thru the bradley rack.
Actually it looks like a non-stick screen, easier clean up?
Not a Bad idea.
It looks real good pens.
HR
Looking goof there Pens. Can't wait to see the finished product. Glad to hear that you found a brisket, know you've been looking. Keep us posted, we are eagerly waiting. ;D
Pens,
don't you just love it when a rainy day comes together?
the brisket looks awesome!
Those screens are High temp screens from yard and pool!
and yes they make clean up a lot easier as well as making food easier to remove from the racks.
makes for great jerky smokin' and the jerky pops right off.
these should definitely be on your list of accessories!!!
i have one set for the Bradley and am saving for a set for the cabela's 80L.
Looking good there Pens!! Ya know me likeee a good brisket!
C
Looking good, now the special time to do its magic.
Your making me hungry
Yep, they are hi temp screens. clean up is much easier and I also use them for things like pistachios and peanuts, the smaller holes work great. You can get them from Bryan at Y&P.
Well its 7:30 pm and it done. Will slice and reheat tomorrow, then vac pac in portions for later on. Total time was around 9 hours, three hours of smoke. Temp was at 210 degrees F. IT was near 195, I meant to pull it out around 185 but forgot. Man getting old bites, LOL. Actually I thought it would take longer and just probed it at 195. UIS: Rainy day smoking, a great way to be productive on a bad day. WTS: I used hickory on this one but I think you would still be able to eat a slice or two. :) Hawkeye: yea I do not know why its so difficult to find a brisket around here, and the prices are pretty high.
Click the thumbnail for larger view:
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/th_brisket004.jpg) (http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisket004.jpg)
All I can say is WOW. Oh, and that you are a much better man than me if you can wait until tomorrow to slice that beauty. I would be into that in a heartbeat! Great job. ;D
Quote from: HawkeyeSmokes on September 22, 2009, 05:22:01 PM
All I can say is WOW. Oh, and that you are a much better man than me if you can wait until tomorrow to slice that beauty. I would be into that in a heartbeat! Great job. ;D
Done better than not slicing. Did not even sneak a taste. Actually, I'm stuffed from dinner. :)
Very nice pens, post some pics of it sliced tomorrow.
Nicely done pens, great looking bark to.
I see lots juices, my kind of brisket
The overnight rest should make the smoke real robust
All sliced up and ready to munch down, and I must say, it is fantastic!
I was afriad I overcooked it and was going to have pulled beef, but it sliced beautifully.
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisket005.jpg)
Looks great Pens!!!
I'm gearing up to try my first brisket in a couple of weeks so I'm going to use your post here for some advice. Got a question or two though. Did you let cool down in the fridge whole or did you slice first? Also, what was your reheating process?
Thanks,
Keith
Crestman,
Since I was not planning to eat till today, I allowed it to cool, then put into the fridge. This morning I let it warm up a little and then sliced it. I kept some out for dinner tonight. Packaged some up for my dad. And vac packed three portions for later use. The small bits-n-pieces I put into a small freezer bag to use in ABT's later on. I keep all the juice from the pan, after skimming the fat off, then reheat the brisket in the juice. I put a few spoonfulls of the juice in each vac pack also, when I started seeing juice being sucked out, I hit the 'seal now' button.
If I was going to eat last night, I would have allow it to rest for about an hour then sliced.
Pens, thats some dam good looking eats
Ok now I'm hungry
I just had a ginormous Pastrami sandwich, and now I'm hungry again...
Thanks everyone, it turned out great, I just forced a couple pieces down for lunch. Can't wait till dinner time now. :)
Quote from: pensrock on September 23, 2009, 09:45:25 AM
Crestman,
Since I was not planning to eat till today, I allowed it to cool, then put into the fridge. This morning I let it warm up a little and then sliced it. I kept some out for dinner tonight. Packaged some up for my dad. And vac packed three portions for later use. The small bits-n-pieces I put into a small freezer bag to use in ABT's later on. I keep all the juice from the pan, after skimming the fat off, then reheat the brisket in the juice. I put a few spoonfulls of the juice in each vac pack also, when I started seeing juice being sucked out, I hit the 'seal now' button.
If I was going to eat last night, I would have allow it to rest for about an hour then sliced.
Cool...Say, did you re-heat in an oven (temp?) or did you do it in a slow cooker? Good grief I'm hungry!!!!!
QuoteCool...Say, did you re-heat in an oven (temp?) or did you do it in a slow cooker? Good grief I'm hungry!!!!!
However you like. If in the oven I would say 250 or so temp wise. Slow cooker will work well. Since I live by myself, I do not have to reheat a lot so I just do it in a pot on the stove top. Man is it good. Save the juices they are great!
OMG!!! I so much wish you all could be here to try this. It is delicious. :) :)
(http://i253.photobucket.com/albums/hh46/pensrock/brisket/brisketdinner.jpg)
Quote from: pensrock on September 23, 2009, 02:33:57 PM
OMG!!! I so much wish you all could be here to try this. It is delicious. :) :)
Bet not as much as the rest of wish we could be there! :D Looks fantastic Pens.
Looks awesome Greg!
Yep I wish I were there, nothing better brisket!! Looks great Pens!
C
Looks great Pens!! Your right I would rather be there eating that than the chicken experiment we is having tonight.
Pens your killing me, brisket with some greens and mashed taters with GRAVY
Man Pens if i were there i would be on that like flies on............oops, that's another thread ;)
Thanks everyone. :)