Slow-Smoked Beef Brisket
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Smoked Beef Brisket...
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Smoked Brisket, potatoes, veggie's, tomatoes and "Four Cheese - Mac and Cheese."
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This is a 10 pound whole beef brisket that I purchased at Sam's Warehouse.
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I always determine which way the grain is going and then I will cut a small piece off across the grain.
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At least 6-8 hours before smoking -- crush 8 beef bouillon cubes in a small bowl and mix with 1 tablespoon worcestershire.
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Next I put the brisket in a large bowl and applied the "wet rub" all over...
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Coat the brisket with your favorite dry rub.
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I will be using my "Stainless Steel Bradley Smoker" for this smoke.
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Cooking Method: Smoker/Indirect Heat
Wood: Hickory and Mesquite Bisquettes
Cooking Time: 8-9 hours
I also used apple juice in the drip bowl - instead of water.
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I will be using 3-Hickory and 1-Mesquite Bisquettes and repeat this unit you have enough for a 5 hour smoke.
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The wood Bisquettes loaded into the smoker box. You can see how I alternate 3 Hickory - 1 Mesquite, 3 Hickory - 1 Mesquite, repeat as needed.
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When the smoker reaches 275f...
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...spray the rack and insert it into the smoker on second from bottom. I will try to keep the temperature of the oven between 225 and 250f.
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place the brisket, fat side up, and close the door. Cut for 6-8 hours or IT reaches 170f.
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After 4 hours I opened the door to insert the digital thermometer into the brisket and will remove the once it reached 170f degree.
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1 1/2 hours later, a little earlier than I wanted, the brisket reaches 172f.
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Next, I poured 1 cup of apple juice over the brisket while lifting the edges to trap the juice under the brisket.
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I covered and place back into the smoker for an additional 2 hours or until the brisket reaches 185 or 190f.
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Once the IT reached 190f I pulled the brisket out of the smoker and left foiled undisturbed for 1 1/2 hours.
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While the brisket is at rest I prepared a "Four Cheese Mac & Cheese." I didn't have a small enough pan so I built it to one side.
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Remove the Brisket from the foil and save the beef juices to drizzle over the brisket slices as needed.
Slice across the grain and serve.
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No!!! I forgot the tomatoes...
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Looking Good!!!
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Let's Eat!!!
Wow! Looks great!
You even made side dishes!
I just said, "here, honey, try this beef-like-stuff" tonight...
(good thing she had some queso dip earlier!)
The finished plating is just like everything you do .... Very nice!
I am a little confused as to your cooking temp (275?) and your cooking time (7 1/2 hrs?)
The 275* had to drop when he put the meat in. The time does seem quick and cooking on that lower rack surprised me but the finished product does look good SS
Quote from: DTAggie on August 08, 2010, 09:10:04 PM
The 275* had to drop when he put the meat in. The time does seem quick and cooking on that lower rack surprised me but the finished product does look good SS
Looks killer good.
Looks great!
What cheeses in your '4 cheese mac & cheese'? Did you put that in the Bradley as well?
I always run the temp up about 25 degree higher before opening the door to place the brisket inside because the temperature will drop.
I tried to maintain a 225-250f but it was a battle all day not sure if it was because of the heat here in the area. It stayed around 250f the whole.
I found this recipe and method in a book that I found by Chris Lilly. I normally will do these a little different and the cooking time on this size of meat would that about 12-14 hours. But I received a phone call late Saturday evening that my oldest daughter was coming up to visit once she found out that my son was coming home for a week before heading back to college.
I was surprised as quick as the IT reached 170f - 5 1/2 hours. I had place this on the second rack from the bottom and should have place on the second from the top.
My wife said it was the best brisket she had every eaten. I'm more of a "pull pork" kind of a guy but I will say it had a rich beef flavor and was very consistent with every bit. The meat actually melted in your mouth, as it should.
I would do it again but I think the next time I would place the rack on the second rest from the top.
Looks very nice. Recipe looks easy enough. Maybe they should put that one on the recipe site?
Thanks for the update.
It looks good SS. I'd have to put my OBS in the oven to get it up to 275 :-\
I did brisket once on a lower rack and the bottom came out kinda crispy due to the direct heat. My lower racks are now reserved for bricks.
Nice job.
Dang. I need to get a Sam's membership. Every picture everyone posts with the meat they buy there looks exponentially better than what's available at the grocery store next door to my place and it's always much cheaper. Nice work. Your posts are always world class.
** <-- oh yeah! shook that newbie status with this post. Huzzah!
Purchasing a Sam's membership is well worth it... Best money spent!!!
SS - brisket looks great! Care to share your mac and cheese recipe?
SS - that shot of the brisket reclining on that rack shore is outtasight! Just laying there teasing us - knowing that she needs a few more hours - enough to make a grown man go eat some cold chicken!
SS that looks pretty good... I always enjoy reading your post, you do such a good job of explaining in detail your methods.
SS
Another quality brisket
I really like the idea of making that cut to indicate the grain direction
I always think I know where the grain is but do my imitation of an idiot post cook trying to find the grain again
Well done !
Quote from: oakville smoker on August 18, 2010, 09:11:13 AM
SS
Another quality brisket
I really like the idea of making that cut to indicate the grain direction
I always think I know where the grain is but do my imitation of an idiot post cook trying to find the grain again
Well done !
I agree, a great way to indicate grain direction before hand.