I usually do pork shoulders and ribs but I just returned from the store with 14lb brisket. She will be my first. She's chilling in the fridge while I spend a few hours looking at various brisket threads to see how she likes to be treated......
Try this:
http://www.susanminor.org/forums/showthread.php?525-WTS-Brisket&p=834#post834
I haven't done the aging part.
Figure at least 1.5 (more like 2) hours per lb -
Quote from: FLBentRider on June 11, 2010, 05:15:48 PM
Try this:
http://www.susanminor.org/forums/showthread.php?525-WTS-Brisket&p=834#post834
I haven't done the aging part.
Hey FLB, I'm trying WTS's brisket tomorrow.
I didn't try aging it either.
This will be my first smoked brisket, too Michael. :)
Carolyn
Did one on Sunday, only 7.5 pounds. Used Pachanga's recipe as a guide. Turned out very well.
Quote from: Michael on June 11, 2010, 05:13:30 PM
I usually do pork shoulders and ribs but I just returned from the store with 14lb brisket. She will be my first. She's chilling in the fridge while I spend a few hours looking at various brisket threads to see how she likes to be treated......
How do you know it's a she? ;D
CRG, I could go on with this long explanation about lots of enigmas of life, baffling conundrums, could possibly even touch on the Gordian Knot, but let's just say - He gets it!! So much pleasure it can only be one of three things. Fly Fishing, Women, or Brisket!
And my vote would be don't bother with the aging, salt/pepper/cayenne for a rub installed during the Bradley warm up, lots of smoke, 225 deg., mopping, pull from smoker and FTC at an IT of 180 to 185 for slicing. Simple and sweet.
Michael, good luck on your first brisket run. Keep us updated with pics. Lot of folks say 4 hours I smoke, I tend toward 6 as I like the flavor. Have used hickory, mesquite and pecan so far. Pecan got the best review, but it could be the rub I used that time. Simple 1/4 kosher salt, 1/2 cup coarse ground black pepper and 3/4 cup of Grub Rub. Cooked to IT of 190* and it was almost to tender to actually slice. Next time I will stop at 185* before FTC.
I knew she was a she because she was look'n perty and after making up my rub she even smelled perty... ;D Being discreet she had me close my eyes when I gave her the rub down....
Here's the low-down on the rub-down. I've been trying various rubs and decided to use Iceman's Oink'r Rub as a starting point for making my personalized rub. http://www.susanminor.org/forums/showthread.php?646-Oink-r-Rub-(a.k.a.-Alaskan-Butt-Blast) (http://www.susanminor.org/forums/showthread.php?646-Oink-r-Rub-(a.k.a.-Alaskan-Butt-Blast))
After some tweaking I eventually came up with "Mikey's Don't Rub Me the Wrong Way Rub". ;D I have no idea what it will taste like but it sure smelled good. (http://i4.photobucket.com/albums/y144/MikeyToo/Rub001.jpg)
In any event, I tossed the her into the BS this morning and went smokeless for the 1st two hours @230 and then I gave her a four hour smoke of hickory @220. After 6 hours I brought her inside and put her into an enclosed roaster and she is in the oven at 215. Her IT was 144 and now at the 7 1/2 hour mark it is 165. I will check her IT in other locations once she reaches 185. I'll then FTC.
What's in the rub?
The rub consisted of:
1/8 cup Spanish Paprika (smoked)
1/8 cup Sweet Paprika
1/8 cup + 1 Tbsp Lemon Pepper
1 tbsp White Pepper
1/3 cup Granulated Garlic
¼ cup Granulated Onion
¼ cup Chili Powder
¼ cup ground Turbinado Sugar or Organic Sugar
1/8 cup Celery Salt
1 tbsp Dry Mustard
1 tbsp Coriander
1 tbsp Old Bay
½ tsp Allspice
½ tsp Cinnamon
= 2 cups of rub
I was pleased with the flavor of the rub. It didn't overpower the meat. I need to try it out on some pork before I pass final judgment.
The Brisket reached 185 after six hours (6 hours in the smoker and 3 hours in the oven). The brisket didn't plateau out in the 160 range like my pork shoulders do. The IT seemed to have a steady climb. I FTC for 3.5 hours and my tummy said "that's enough". I cut off the thin flat to make it fit in the BS tray. I put the flat it in another tray covered it with excess fat I had trimmed off the cap as suggested in one of the recipes here. Although moist and tender, it was not as moist as the thicker brisket that was full of moisture. The brisket was very tasty and tender. My son also approved. Neither of us wanted a sauce for it.
(http://i4.photobucket.com/albums/y144/MikeyToo/Brisket006.jpg)
(http://i4.photobucket.com/albums/y144/MikeyToo/Brisket005.jpg)
I cut the brisket in half and placed both halves in the fridge. It was a large piece of meat. Can I freeze half without hurting it? I have a Food Saver vacuum sealing machine.
Nice looking brisket.
Yes it freezes well.
Looks good. Glad you and the son enjoyed it.
Looks great! I have 1 and a half in the freezer now.. (for the 4th of July) Just reheat slowly in the vac bag and it will stay nice and juicy.
Quote from: Michael on June 15, 2010, 04:37:13 PM
Being discreet she had me close my eyes when I gave her the rub down....
I bet you took a peeked anyway ;)
She sure looked good!
I really like the name of your rub! Brisket looks great! Whoot