SUNDAY/MONDAY BRISKET

[Batman of BBQ]

12 LB Packer brisket.  I usually trim the fat cap aggressivley, however this time i left it intact.  I smoked the brisket with the fat cap down based this info I got off another site: 

"I asked my beef consultant, Dr. Antonio Mata, a meat scientist and a former Consulting Technical Coordinator to the National Cattlemen's Beef Association, if fat will melt and penetrate the muscle fibers. His reply was simple and unequivocal. "No way." I asked him to elaborate. "The fibers are packed too close for large fat molecules to squeeze in. Since about 75% of the muscle is made of water, and oil and water don't mix, it is just going to melt and run off."






I have always liked McCormicks' seasonings so I gave this a shot; IT WAS OK BUT A LITTLE TOO COMPLEX.  GOOD OL' SALT AND PEPPER IS BEST IN MY OPINION.



Rubbed and ready



Smoker coming up to temp



After 10 hours



I used a foil pan to catch the drippings to make an Au Jus for sandwiches the next day (Awesome!)



Put the Au Jus in the fridge to separate the fat.  Remove the fat and simmer over low heat adding some Lea & Perrins and Knorr's beef broth. 







In the meantime I made some jalapeno corn.







Brisket is done after 16 hours.





Sliced flat and cubed burntends.



Burntend sandwich






***********************************THE NEXT DAY*******************************





Heat up some of the Au jus in a pan.  Add a couple slices of brisket.







Chopped brisket sandwich.  The Au jus is a great way to reheat the brisket and makes this sandwich VERY flavorful!  Its my favorite part of the whole thing!





Enjoy,

Batman

[beefmann]

that lookd delish

[Pachanga]

Righteous looking bark.  You are nailing it on the brisket.

Burnt Ends.

Au Jus on the 'wich.

And then you add a chile con corn side.

That extra effort brings you to a point when you kick back and say, "It don't get no better than this."

Nice all the way around.

Pachanga

[Smoker John]

wow nicely done with brisket & sides

[Habanero Smoker]

Nice looking brisket.

When the fat melts, as Dr. Antonio Mata stated is does not penetrate the meat. What the fat does is self baste the meat as it melts (fat cap up), thus providing some protection of  the meat from the temperature.

[buttburner]

looks great, nice pics

LOVE that Gates too!!!

[Batman of BBQ]

Right on Pachanga, my brisket game is getting better with every try.  Thanks in part to all your detailed posts on the subject (keep them coming my friend!).  The bark was really thick using that McCormick's rub but like I said it was a little to complex almost overkill, still good though.  The Au jus sandwich the next day is phenomenal; just had it again for dinner! :)

Thanks buttburner!  I use Gates like ketchup!  Put that stuff on EVERYTHING!

Batman

[Keymaster]

I think you nailed it, thats a whole bunch of good looking food!! Like your props too :)

[Ka Honu]

Excellent cook.

[KyNola]

Nice looking brisket.  The only thing I noticed is in one of your pics the brisket is touching the side wall of the tower on the side above the puck burner.  Brisket fat running down the wall, reaching the puck burner and/or a smoldering puck equals a grease fire.  Glad that didn't happen to you.

[SiFumar]

Great smoke and meals!

[mikecorn.1]

Great cook/smoke!! Looks great.


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[drano]

Looks great!

[SouthernSmoked]

Oh, heck yeah! Great job and good looking eats.

[drunknimortal]

Did you seperate the point from the flat durning the cooking process or wait till it was completely cooked? It looks great.