"My First Brisket" (with pics)

MWS · May 13, 2005, 05:26:52 AM

Here are some pictures of my first brisket. I smoked with hickory for 3 hours for a total cook time of 9 hours @ 210F. I think it was a flat portion (although the butcher called it a point?). I did an S&S rub with bacon on the upper rack. Many a great sandwiches were had...[:D]

Note the S&S Maymes Mac and Cheese on the side....[:p]

Mike - Harrison Hot Springs B.C.

"Men like to barbecue, men will cook if danger is involved" -John Wayne

whitetailfan · May 13, 2005, 06:56:59 AM

[boomhower voice]Dang Ol' Dang Ol'...that looks outstanding there man, that's some big ol' brisket there man...dang ol' makes me hungry [/boomhower voice][:p]

whitetailfan
"Nice Rack"
Lethbridge, AB

MallardWacker · May 13, 2005, 02:13:24 PM

Gi-mee sum of dat......Excelento. That does look like the flat to me.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">[boomhower voice]Dang Ol' Dang Ol'...that looks outstanding there man, that's some big ol' brisket there man...dang ol' makes me hungry [/boomhower voice]<hr height="1" noshade id="quote"></blockquote id="quote">White:[:D]

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Foam Steak · May 13, 2005, 04:07:24 PM

Man that is cool. I cant wait to do a brisket. The problem is I can only eat so much food. So this weekend it is going to be 2 chickens and a couple slabs of pork ribs.

MallardWacker · May 13, 2005, 05:34:30 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Foam Steak
 Man that is cool. I cant wait to do a brisket. The problem is I can only eat so much food. So this weekend it is going to be 2 chickens and a couple slabs of pork ribs.
<hr height="1" noshade id="quote"></blockquote id="quote">

If that is just for you and the miss's, no not really. Chicken for Saturday Dinner , Ribs for Sunday Breakfast and the Brisket for Sunday dinner . I don't see what the issue is? [:D] AND if you do any ABT's, they taste good anytime, though I do prefer them for breakfast[:p].

Have a great weekend. Can one ever smoke too much?

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

psdubl07 · May 13, 2005, 10:02:19 PM

Mmmm, looks good Mike! That's definitely the flat.
What internal temp did you take it to and how moist/dry was it?

BigSmoker · May 14, 2005, 01:09:57 AM

Looks like a flat to me[:D]. Congrats it looks fantastic.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

jaeger · May 14, 2005, 03:33:03 AM

Nice picture Mike!

I see you even put some garnish on the plate![:D]

Doug

JJC · May 14, 2005, 04:15:43 AM

Looks yummy, Mike [:p]

John
Newton MA

MWS · May 14, 2005, 05:51:37 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by psdubl07
 Mmmm, looks good Mike! That's definitely the flat.
What internal temp did you take it to and how moist/dry was it?
<hr height="1" noshade id="quote"></blockquote id="quote">

That was a 4 1/2 pounder and I cooked for a total time of 9 hours to an internal temp of 175F. I brushed with mustard and added a paprika etc. based rub and placed bacon on the rack above. I wrapped in tin foil for about 1 hour when done, and when I cut into it, that flat was pretty moist. I was pleasantly surprised about this because there wasn't a whole lot of fat on this cut. I think the mustard and bacon drippings really helped.

Mike - Harrison Hot Springs B.C.

"Men like to barbecue, men will cook if danger is involved" -John Wayne

oguard · May 15, 2005, 03:33:20 AM

Mike looks great.Can't wait to do another brisket[:p][:p].I was wondering what you paid for the brisket per pound.
KEEP ON SMOKIN

Mike

Catch it,Kill it,Smoke it

MWS · May 15, 2005, 03:51:07 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by oguard
 Mike looks great.Can't wait to do another brisket[:p][:p].I was wondering what you paid for the brisket per pound.
KEEP ON SMOKIN

Mike

Catch it,Kill it,Smoke it
<hr height="1" noshade id="quote"></blockquote id="quote">

$4 a pound. I pre-ordered it. It was a little more than I expected but it sure made a lot of sandwiches ....What do you pay Mike [?]

Mike - Harrison Hot Springs B.C.

"Men like to barbecue, men will cook if danger is involved" -John Wayne

oguard · May 16, 2005, 03:12:03 AM

Mike I paid about $4.35 a pound.A little more than what I figured also.I made about 3 meals out of a 6lb brisket the first night with mash potatoes and the rest of the fixings,the next day sandwiches for lunch at work(the guys at work were drooling at the smokey aroma[}:)],I didn't share[:D])and we made up some beef dip the next night[:p].I am gonna do some searching and see if I can find it for cheaper.

Mike

Catch it,Kill it,Smoke it

MallardWacker · May 16, 2005, 02:30:52 PM

Mike and Mike,

What does that convert to? The trimmed briskets flats from Sams are about 2.67lb.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

MWS · May 16, 2005, 07:27:32 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 Mike and Mike,

What does that convert to? The trimmed briskets flats from Sams are about 2.67lb.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

<hr height="1" noshade id="quote"></blockquote id="quote">

That would be $3.15 U.S ($4.00 CAN)at todays rate.

Mike - Harrison Hot Springs B.C.

"Men like to barbecue, men will cook if danger is involved" -John Wayne