I have been so focused on pork and birds that I have yet to try a briskett. Reading in the firum about the brisket beauties, I had to try one.
I have a nine pound choice flat briskett in the fridge enjoying its dry rub. I plan on smoking late this evening so it cooks the night and can be FTC'ed from around noon to supper time.
I dry rubbed 3 parts paprika to 1 part each ground black pepper and kosher salt, and then mixed in some cayenne, onion powder.
I figure 3 hours of smoke and then lie in the BS until done.
Wish me luck :)
Post the pics when you're done and give us the taste by taste.
Good Luck. The BS will come through.
Good luck. What type of wood are you using.
I'm using Hickory. The night went well. I set the PID to 215 and this morning the meat is already at 180.
It's now at 187, and its not even 10 AM!!!
I figure I will bring the meat to 190 and the build an aluminum foil boat for it with some apple juice and then FTC until dinner.
I was so pre-occupied I forgot to take a phot of it when it went in. I will take a photo when it comes out.
It does look like a metor. The smell though...... magic!
S Stu, sounds wonderful. Looking forward to the pics. :)
Can't wait to see your plan come together. Have fun.
Quote from: smokin stu on April 15, 2007, 06:49:14 AM
It does look like a metor. The smell though...... magic!
This being the case I would say you did a perfect job! ;)
Keep up the progress S Stu....remember the pics .
Coyote
I pulled it out at 1030 AM when the brisket hit 190. I use a larger aluminum tray that just fits the bottom of the BS when I cook overnight (saves me going out there every four hours; the tray allows an eight hour time period without checking the water).
I cleaned out that tray and stuck the brisket in that and then went for my apple juice to add some to the brisket and found that the wee munchkins had drank all the apple juice. I poured cranberry juice over it instead. I then FTC'ed it from around 1100 to supper time at 5 PM.
WOW :o It was fantastic. I would have liked it a bit more moist so next time I think I will inject some apple juice in the meat prior to smoking. Apart from that, it was bang on. Piled on rye bread with mustard and some home made fries on the side with a glass of my own red wine.
(http://i143.photobucket.com/albums/r133/smokinstu/brisketaujus.jpg)
Here is the meteor with the cranberry juice.
(http://i143.photobucket.com/albums/r133/smokinstu/brisketinfoil.jpg)
Brisket in foil.
(http://i143.photobucket.com/albums/r133/smokinstu/brisketputtobed.jpg)
Brisket wrapped up and put to bed.
I will try this recipe a few more times, and then I gotsta try the recipe for Montreal Smoked Meat :P
S stu
lets see what ya made.
looks great, no all ya need is some crusty rolls and some ice sauce ;D
nepas
smokin stu,
Very nice.......
Apparently no time for pics once you started into it? :o
Arcs_n_Sparks
When I opened it up to carve for dinner, I kinda forgot about the photo taking part. I was focusing on the "oh my this is freakin tasty" part. I had the camera right there too. I started carvin', and oh deary me, a small piece fell off. Well, no need for that to get lost on the plate (munch),and then lets see, that piece kinda wants me...... oh ya........
...Anyway, I lost track of it all in the moment and have no picture of it carved. I thought of taking a pic of the empty plate, but I am sure we have all seen one or two of those in our day.
I just thought of something else. I will not only inject with apple sauce next time, I will throw a pound of cheap bacon on the top rack to drip down on the brisket.
That's Great :D Anticipation becomes Gratification ;D
Not even a dirty plate for us to drool over?? :( ;)
Fine work S Stu.......................Do you deliver ? ;D
Coyote
Looks great Stu. Thanks for sharing the info. Enjoy and have fun.
That looks really good man! That is my next adventure for me. I hope mine turns out as good as yours!
I froze half right away and just pulled it out for tonight's dinner. Steamed it for an hour to warm it up, then carved it up and tossed the meat with a hearty BBQ sauce and just dumped the meat in plain old buns.
I think it's better with the BBQ sauce as opposed to the mustard.
I better do another brisket.... just to be sure.
You can never be sure if the first turned out right or not, so I think you are on the right path with making a second, or third, or.. ;D
I just did up my brisket and tucked it away in the fridge so I can put it in on Friday night. Mine was a packers cut and is about 11.5 lbs, so your timeline is a great guidline for me to go on. Thanks for you excellent post!
Good info on reheating as well. There is know way only two people will eat this brisket!!
SKsmoker, let us know how yours turned out.