It has been a long time since I have smoked a brisket. Since I needed to do some product testing Brisket it is. I made a modified WTS brisket. Not a bunch of pictures.
Here is the brisket before trimming.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003908.jpg)
This is a naked brisket meaning just rub no mustard slather. I gave it 3 1/2 hours of Crown Royal smoke at 225*. Then popped it into the oven at 225* at 10:30pm. When I got up at 4 am the brisket was done. It was actually overdone for what I was wanting to do. The IT was 209* after only 9 hours cooking including the smoke. I pulled everything out and put the brisket on a cookie sheet and stuck it outside to cool quick and stop the cooking process. I don't want this to be pulled beef. Once it is cooled I will cut it for sandwiches to take to my sons last wrestling tournament and for taking to work for the week. Here is the brisket coming out of the oven. It was so tender that I accidentally pulled the point off the flat when I was trying to move it. That was fine with me the point had a different rub on it anyhow.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003920.jpg)
Nothing wrong with that!
Looks wonderful, got 2 it seems I need to get on quick, 2 butts go in today. How did you house it in the oven. Is that a big roaster I see on the right? Covered/uncovered? That tray seems nice and clean, assuming it is for presentation?.
Quote from: Thor on February 27, 2010, 04:57:36 AM
Looks wonderful, got 2 it seems I need to get on quick, 2 butts go in today. How did you house it in the oven. Is that a big roaster I see on the right? Covered/uncovered? That tray seems nice and clean, assuming it is for presentation?.
Thor you are correct I had it in my old roaster the cover was on. Yes the try is clean because I pulled the brisket out of the juice sauna that it had created for itself. I had only added a small small splash of apple/cranberry juice to help things along until the brisket made its own sauna. I will add some sliced pictures once they load up.
Here we go. Some is vac sealed and in the freezer for later use. The crumbs are baggied up waiting for some brown gravy, to be made from the drippings cooling in the garage, and some smashed taters. Open faced sammie!! It would be time for a sandwich if it wasn't 8 am and I wasn't full from snacking while slicing!
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003927.jpg)
A close up of the slices.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003928.jpg)
Oh yeah!!
Chris that looks great :o
seemore
10.5!
That brisket looks great.
Looks like 209* did no harm!
;)
Quote from: MPTubbs on February 27, 2010, 07:18:43 AM
10.5!
That brisket looks great.
Looks like 209* did no harm!
;)
It did more harm to the flat it was falling apart it was so tender. Will make great sandwiches though. Add a little lettuce a tomater slice and some horseradish and I will be set!
Horseradish yummmmm!
If you close your eyes you can almost taste those sammies!
What did you do with the point?
Quote from: squirtthecat on February 27, 2010, 08:36:07 AM
What did you do with the point?
Same thing I cut it for sammies, then vac sealed it and put it in the freezer. Of course you never know what the Momma will do with it. Actually th esliced pictures are of the point.
Looks great!
Looks great Chris!
I need to do another brisket.
I was hungry Soooooo I busted out some of that sliced up brisket. A couple of slices of healthy bread, added Some lettuce, Prepared Horseradish, and Chipotle finishing sauce. Three slices of Brisket each and this is what I ended up with. Yes there is three pieces on the sandwich on the right you just have to look harder!! :P ;D
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003940-1.jpg)
Lookin good 10.5
I made myself a brisket sammie on marble rye this weekend, that baby was gooooood.
Quote from: Tenpoint5 on February 27, 2010, 06:15:18 AM... It would be time for a sandwich if it wasn't 8 am...
I was all about admiration until I was stunned by your ridiculous statement (quoted above) implying that some times of day are unsuitable for brisket sandwiches. Sorry, 10.5, but that and the photo showing only three slices per sandwich have seriously damaged your credibility on this side of the water.
Quote from: Ka Honu on March 01, 2010, 06:14:20 PM
Quote from: Tenpoint5 on February 27, 2010, 06:15:18 AM... It would be time for a sandwich if it wasn't 8 am...
I was all about admiration until I was stunned by your ridiculous statement (quoted above) implying that some times of day are unsuitable for brisket sandwiches. Sorry, 10.5, but that and the photo showing only three slices per sandwich have seriously damaged your credibility on this side of the water.
I admire TenPoint, his smoking thoughts, acumen and his overall cooking knowledge but I must concur with Ka Honu.
A weak minded representative on the mainland side of the water,
Pachanga
That sure looks good Chris!
Still waiting for my sammie to show up though. ???
Quote from: Ka Honu on March 01, 2010, 06:14:20 PM
Quote from: Tenpoint5 on February 27, 2010, 06:15:18 AM... It would be time for a sandwich if it wasn't 8 am...
I was all about admiration until I was stunned by your ridiculous statement (quoted above) implying that some times of day are unsuitable for brisket sandwiches. Sorry, 10.5, but that and the photo showing only three slices per sandwich have seriously damaged your credibility on this side of the water.
What do you work for some sort of crooked news agency, that only gets half of the story???
Quote from: Tenpoint5 on February 27, 2010, 06:15:18 AM
It would be time for a sandwich if it wasn't 8 am and I wasn't full from snacking while slicing!
Come now my slow little friend. You should know better than that. BTW I only had 3 pieces on each sandwich because that was all that was left in the package!! trust me if you would have seen the the sandwiches I made with the rest of the package you would understand. I can give you a clue counting the two sandwiches you seen. I got 5 sandwiches total from the point on a 12 lb brisket. My 8 yr old ate one of them.
Looks NIce Chris.
10.5 - Glad you're back (I thought the aliens had you for sure).
Good lookin eats 10.5
How big was this brisket? It looks like a good Sunday dinner. ;D. 9 hours cooking.
Quote from: Derek_KQ700 on March 03, 2010, 05:03:53 PM
How big was this brisket? It looks like a good Sunday dinner. ;D. 9 hours cooking.
This was a 12 pounder
I'll trade you a ham sammie for a brisket sammie. ;D
Sure thing I just have to make another brisket this one is in the history books.
What did you rub it with? Or is that a 'stay tuned'........
"Stay Tuned" to be revealed at a later date and Newsletter.
Quote from: Tenpoint5 on March 04, 2010, 08:13:50 AM
"Stay Tuned" to be revealed at a later date and Newsletter.
Same Bat Time... Same Bat Channel!
ok.....now I'm hungry for brisket, you're looks fantastic.