Ribs and 1st Brisket

steve-o · March 25, 2011, 08:27:08 PM

I did up some ribs following 10.5's tutorial and I did my first brisket(half brisket technically) today. The ribs were great, and the brisket just got pulled outta my OBS at 190* and its FTCing at the moment, lookin good! I wasnt sure what to do with the brisket so I just trimmed the fat a bit and scored it and covered it with Jan's Rub(it hasnt failed me yet). I smoked for 4 hours with Crown Royal and it was in for 8 hrs approx. I also sprayed apple juice on it every once in a while, dunno if that will be good or not. Cant wait to cut into it

Brisket was one of the things I really was looking forward to trying and I managed to do it before 100 posts...cut it close though ;D

Mr Walleye · March 25, 2011, 08:38:08 PM

Looks excellent Steve! 8)

And congrats on getting it in under the wire! :D

Mike

DTAggie · March 26, 2011, 08:55:53 PM

Never scored a brisket, but it looks good. How did it turn out with Jan's rub? Have only used Jan's rub on pork and chicken.

MidKnightRider · March 27, 2011, 07:04:48 AM

Real good looking, I'd like a 1/2 rack please. ;D

ArnieM · March 27, 2011, 07:19:11 AM

Everything looks good Steve-o. I just had breakfast but I might have a little room left for some of that!

GusRobin · March 27, 2011, 07:40:54 AM

looks great -especially the ribs

OldHickory · March 27, 2011, 08:40:39 AM

They both look good. How was the taste?

wyoduke · March 27, 2011, 08:54:18 AM

Looks great Steve momma must be out or are you winning her over with the smoker ;D

steve-o · March 27, 2011, 10:09:20 AM

Quote from: DTAggie on March 26, 2011, 08:55:53 PM
Never scored a brisket, but it looks good. How did it turn out with Jan's rub? Have only used Jan's rub on pork and chicken.

I didnt do much research on briskets, so I was flying by the seat of my pants. I just rode the knife along the fat for the rub to penetrate though. Seemed like a good idea at the time. After I read it I had read a few posts about Jans only being good on pork and chicken so I got worried. So far I have only had one piece of the brisket, I am gonna chip away at it today, it was tasty at first nibble but I will let ya know know after dinner. The ribs were awesome, they didnt last too long.

steve-o · March 27, 2011, 06:30:25 PM

Dinner is served, beans brisket, beer and cornbread(thanks Dr.Spice)...tasted great!!

DTAggie · March 27, 2011, 08:12:59 PM

Looks good. What is the final verdict on the beef?

steve-o · March 27, 2011, 08:19:24 PM

Quote from: DTAggie on March 27, 2011, 08:12:59 PM
Looks good. What is the final verdict on the beef?

It was good, but I will definitely try a different rub next time, also next time I will time it better so I can eat it right outta the FTC. I reheated it in the oven in foil at 350*, not sure if that the best way or not. But yeah next one I will try a more simple rub salt/pepper/garlic... What temp is the best to take brisket out at? I took it out at 190* maybe earlier next time...any thoughts?

GusRobin · March 27, 2011, 08:31:16 PM

I take it out at 185* and FTC for a couple of hours.

DTAggie · March 27, 2011, 08:35:05 PM

I am with Gus. FTC at 185*. To reheat. I place in foil pan with a liitle beef broth or ig you collected drippings in a pan while smoking, covered with foil at 300* to 325*. 350* probably dried it out.

steve-o · March 27, 2011, 08:40:29 PM

Quote from: DTAggie on March 27, 2011, 08:35:05 PM
I am with Gus. FTC at 185*. To reheat. I place in foil pan with a liitle beef broth or ig you collected drippings in a pan while smoking, covered with foil at 300* to 325*. 350* probably dried it out.

yeah, it was a bit dry, i didnt think of adding broth or anything either. if anyone has a homemade rub recipe good for brisket or beef, that isnt a secret, I'd appreciate it.