OK Lad's,
So here we go,
(http://i760.photobucket.com/albums/xx247/waterkc/Mojo%20Brisket/DSC_0001.jpg)
o yeah and this one. Yes I know I wish it had more fat on it, but umm yeah.
(http://i760.photobucket.com/albums/xx247/waterkc/Mojo%20Brisket/DSC_0002.jpg)
You might want to move that rack up one notch... The heat is pretty fierce on the bottom setting and it might scorch your brisket.
Looks good but just got 1 question?
You really going to put all them pucks into smoke for that briskit?
Cool Will move it up one rack and on the Puck's yep.
Might want to move it up two racks.
How come your pucks aren't being used up (the ones in the water bowl look unburnt)?
If you are using the metal ring as a bubba puck, then you need to remove one bisquette off the top
(you need one bubba puck and two pushers).
If you don't then you will push the metal ring into the water.
I do mine on the 2nd rack from the top at 230F and it comes out good, never tried it on the 2nd from the bototm. Let us know how many hrs per pound it ended up taking. I may move mine down a rack in the future.
I was wondering the same thing...
Did you preheat the smoke generator?
moved up one rack, I have it set for 4 hours of smoke, the pucks that are there will get used once I have the other meat on the rig, after this one is done. So I am not worried about them not getting used.
I messed on the smoke generator, umm yeah, doh! so I lost a puck like a knuckle head.
O00o K.
4 hours later and the meat is at 147° smoke is looking really nice. Mouth is watering like crazy.
Ok so here we go, this is approx 4 hours smoke, and 9 total hours at 220°. I am some what shocked at the appearance, really hoping its not a loss. its FTC'ing right now and was still juicy. I guess we will see, figure I would let it stand for approx two hours then slice it up.make some good samiches tomorrow.
(http://i760.photobucket.com/albums/xx247/waterkc/Mojo%20Brisket/DSC_0010.jpg)
what was the IT?
Looks like the lack of fat and low position got you on the ends there.
So I had moved it to the second from the top with in the first 30 mins, the IT at the time was only 55°. When I took it off I pulled it at 180. It's tender, but not juicy, as I have heard said on other post's nothing some table sauce won't cure. ;D
Did you put a rub on the meat? Looks pretty naked in that photo.
Myself, I put the brisket on the 2nd from the top.
Overall, I would say it looks fine. If ends are a little crispy....they can be thrown into beans, etc. to give a bit of smoke flavor.
I have to say after some feed back on those who ate it they liked it. I personally thought it was a bit dry. Maybe I am to hard on myself. ???
I didn't put any rub on it, I brine'd it with Mojo, next time I am going to rub it with some new seasoning by buddy brought me from Texas. So we will see how it goes there. I have also heard just hit it with some salt and pepper and let it roll. So I got some things to try. More to come as I do another one.
Notes- Second from Top Rack
- PreHeat the Smoke Generator
- Dry Rub
Thanks for all the help and feed back Gents.
If you brine/marinade it again in the mojo maybe a rub of salt/pepper/ and goya adobo seasoning.
I know that works for Boston Butts.
Waterkc - congrats on the smoke - It looked mighty tasty to me. The mojo marinade is interesting.
However, did not see it cut to comment on the dryness, but a smoked brisket is generally not going to be as moist as a medium rare ribeye. There's going to be a different texture also - it's never going to be buttery smooth and tender as a tenderloin.
Salt & Pepper AKA Dalmatian rub is a good thing - the Brisket Belt Way - that and smoked with Oak.
Yeah that is my Texas buddy thoughts also, He enjoy'd it said it was great. I think I need to adjust my expectation, it was not tough or anything so I was just expecting a rare type steak I guess.
The next is going to be the dalmatian as you say. Meet the local butcher yesterday and explained what I was doing, gave him some meat to try and he is very excited to see how things go. Will be setting aside some things for me special. Here in Cali they tend to lean everything out for the health nuts. He will be correcting that for me and setting meat aside. So no more skinny on the fat needed. Next one will be even better I am sure.
Thanks for the all the help and feed back. I got a few smokes under my belt now starting to get into a groove with this thing. Next is the pork butt, Going to start it Thursday night and see how long it takes. Its about 11lbs. So more to come.
What part of Cali?
I am in Lake Elsinore Ca, what about you?