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 (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.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_0025.jpg)
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.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_0023.jpg)
Here's the brisket all rubbed down.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_0029.jpg)
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
Looking good thus far Carolyn!
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
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
Carolyn, glad to see you are jumping on board with brisket. I feel certain you and hubby will enjoy it.
All Right Carolyn!! Be some good eats coming your way I am sure of it!!
Brisket is looking good.
Love your Sand (spice) jar.
It is purdy.
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.
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
Well How's the Brisket going?
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.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_0063.jpg)
FTC'd for 3 hours and it was just fantastic.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_00672.jpg)
The family just loved it :)
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_0066.jpg)
Looking forward to the leftovers tomorrow,
Carolyn
It looks wonderful. Is this the recipe where you're supposed to age it for 2-3 weeks? If so, did you do that?
You may get renamed "The Brisket Lady".
You aced that brisket!
That is $$$$$!
Fantastic job!
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
Mighty fine indeed Carolyn! Glad everyone is starting to try a brisket.
Look's great Carolyn. See you was worried about nothing. Wait until lunch time today, when you get to reheat the brisket and put a little BBQ sauce over it in a sammie. YUMMM!!!
Wow, that looks great! :) :)
Mmmm... Brisket for Breakfast! :D
I need to try that WTS sand rub next time.
Now, you can officially say Yeehaw (and in a Texas accent)!
So glad the family liked it! It's hard to beat a brisket. Morning breakfast brisket burritos are the bomb if you have any leftovers.
You done good!
QuoteI raise my own beef
Well dang, now there's a thought. If I could do it over again I would tell the wife to forget raising kids, lets raise some beef. ;D Good looking brisket!
It is purdy indeed!
Congrats Carolyn! Looks great!
C
Thanks for a great recipe and easy to follow pictorial :)
Carolyn