Yesterday I bought a brisket. I have been wanting to try one for quite some time now and I happened to be near my local butcher so I took the plunge.
Now let me be clear, I have never tasted brisket and this is the first one I have ever personally laid eyes on.
I am hoping you can walk me through this brisket process. Would love to get your opinions on seasoning, cabinet temp, finishing temp, trimming, FTC etc...
(http://lh5.ggpht.com/_YgJf4XiRwJ4/TOf-dUHYIgI/AAAAAAAAATI/PUiZa_AVpUY/s640/DSC01468.JPG)
First the obvious - it's wrapped in brown paper and plastic - would be nice to see how much fat it still has on.
For me - simple (Texas Brisket Belt style)- but lots of others will chime in I'm sure
Preheat smoker to 250+
Start bisquettes - usually Mesquite or Pecan or Hickory
No trimming - leave all fat on
Sprinkle salt and pepper and some cayenne on the brisket
Stick in smoker
Cut temp back to 230 (I have DBS)
Smoke most of the time if not the entire time.
After a few hours - I will mop with my mop sauce
Take out when 185 or 190 OT
Rest
Slice
Devour
Now I'll stand back for the other great ideas. Best thing to do is pick one and do it as the recipe calls for. For the first don't try to pick and choose the best parts of all recipes and come up with YOUR (why didn't anybody else thing of it" recipe. You might end up with something you did not think you would end up with. ;D
trim the brisket to have between 1/4 to 1/3 of an inch fat cap, then season it with
paprika
pepper.
garlic powder or granulated garlic
ground mustard
let stand for 4 hours or longer then smoke for 3 to 4 hours of hickory, oak, mesquite, and cook at 225 and pull at 185 to 190 it
Brisket! Mmmmm. You get the idea from the first two responses. Season, smoke, eat! 'Nuff said. One other thing, pics please!
Thanks for the input guys, appreciate the help.
Pics to follow....
You're my guinea pig here punchlock! I too have yet to do a brisket and think it would quickly become a favorite within the family. So good luck and I'll be watching!
Ok I plan on eating this for dinner tomorrow around 5pm. What time should I start the brisket?
Does anyone have the link to CRG's cilantro potatoe salad?
Quote from: punchlock on November 21, 2010, 06:01:07 AM
Does anyone have the link to CRG's cilantro potatoe salad?
Here you go:
http://forum.bradleysmoker.com/index.php?topic=11211.0
Quote from: squirtthecat on November 21, 2010, 06:14:32 AM
Quote from: punchlock on November 21, 2010, 06:01:07 AM
Does anyone have the link to CRG's cilantro potatoe salad?
Here you go:
http://forum.bradleysmoker.com/index.php?topic=11211.0
punch the zatarin is optional. I do do it sometimes, but most of the
time I just boil the potatoes in salt water and omit the salt in the recipe.
I need to modify that post. There is a better version floating around
space here, but I can't seem to find it.
Brisket - yep - season, smoke, IT to 185-190F - FTC - slice and eat.
Take a pic of the lean side of the brisket so you know which way the grain runs.
You want to slice against the grain.
My vote is for Fat side down.
Quote from: classicrockgriller on November 21, 2010, 03:41:22 PM
Quote from: squirtthecat on November 21, 2010, 06:14:32 AM
Quote from: punchlock on November 21, 2010, 06:01:07 AM
Does anyone have the link to CRG's cilantro potatoe salad?
Here you go:
http://forum.bradleysmoker.com/index.php?topic=11211.0
punch the zatarin is optional. I do do it sometimes, but most of the
time I just boil the potatoes in salt water and omit the salt in the recipe.
I need to modify that post. There is a better version floating around
space here, but I can't seem to find it.
That's good news because my trip into town for Zatarin was fruitless....
Any estimate on time per pound for a brisket?
The cook time will vary with the grade of the meat .... some.
Select takes the longest and Wagyu takes the least.
At a cook temp of 225* you are looking around 1.5 hrs per lb.
Just dropped the brisket into the smoker about 10 min ago. I kept it pretty simple for my first kick at the can. Just rubbed it with a mixture of course black pepper, salt, white pepper and a little cayenne.
Took a pic of the lean side (good Idea FLB).
(http://lh6.ggpht.com/_YgJf4XiRwJ4/TOniGlV2R8I/AAAAAAAAATg/0b1foqV42-Y/s800/DSC01473.JPG)
Here is the brisket all rubbed down
(http://lh3.ggpht.com/_YgJf4XiRwJ4/TOniHFJdWHI/AAAAAAAAATk/DuBSHyAOX6o/s800/DSC01474.JPG)
I am hoping to have enough time for a decent FTC and then serve for supper.
Thanks again for the advice for.....
I usually do only 4-6 hours of smoke. I don't notice any difference in smoke taste after that long. This is true of for all red meats I smoke.
I put the brisket in at 10 pm last night and I just pulled it at an IT of 185. This 11 lbs brisket took a total of 16-1/2 hrs (if my math is right that is exactly 1-1/2 hrs per pound). I had to move the brisket from the smoker at about 3 am because the temp swings were a little too wild for my piece of mind, so I placed it in the oven and all was well.
In the mean time I have been prepping CRG's potato salad. I will post the money shot after an FTC and after I get back from the kids swimming lessons.
Here are a couple of pics to hold you over till I get back
(http://lh4.ggpht.com/_YgJf4XiRwJ4/TOrI9HT1C2I/AAAAAAAAAT0/DbRzMDVYy1o/s400/DSC01476.JPG)
(http://lh3.ggpht.com/_YgJf4XiRwJ4/TOrI-DN8RxI/AAAAAAAAAT4/7ZA8JBaXBOo/s800/DSC01477.JPG)
(http://lh4.ggpht.com/_YgJf4XiRwJ4/TOrI-tCXWeI/AAAAAAAAAT8/ECAIthY-yOg/s800/DSC01478.JPG)
(http://lh5.ggpht.com/_YgJf4XiRwJ4/TOrI_0-PejI/AAAAAAAAAUE/Bmqv8RSdsg8/s800/DSC01481.JPG)
Good looking bark there
Well I got a taste of the brisket and I am very pleased. I will definitely try this again. The meat was moist and I don't know if I would change anything the next time around, the wife and kids loved it
Again thanks for the help everyone and a special thanks to CRG "the potato salad was off the hook".
(http://lh5.ggpht.com/_YgJf4XiRwJ4/TOsB3IX99AI/AAAAAAAAAUY/8yU1_9fFpd0/s800/DSC01483.JPG)
(http://lh3.ggpht.com/_YgJf4XiRwJ4/TOsB4CZDQeI/AAAAAAAAAUg/H2cJHdT68hU/s800/DSC01485.JPG)
Nice job Punch!
What was the final IT?
Quote from: FLBentRider on November 22, 2010, 04:03:41 PM
Nice job Punch!
What was the final IT?
I pulled it a 185, skinny part was on the dry side but the thicker side was like butter. I believe one side is called the flat but I don't know which?
Quote from: punchlock on November 22, 2010, 04:07:21 PM
I believe one side is called the flat but I don't know which?
Here is a link to a very informative tutorial on briskets.
http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+flat+point+fat (http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+flat+point+fat)
That brisket looks like $$$. Great job for a first brisket.
Great Looking Brisket punch! Wow!
$$$$$$$$$$$
I like that chucky style Cilantro Potato Salad.
Might have togive that a shot myself.
Great pics! Thanks.
Bang on with the brisket. Great looking meal.
Wow, that's your first brisket and it turned out that good?! Wish I could say that about the first brisket I tried to smoke.
Nice job Punch!
Awesome job for a first brisket.