Brisket virgin - wish me luck

[smokin stu]

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 :)

[Gizmo]

Post the pics when you're done and give us the taste by taste.

[Wildcat]

Good Luck.  The BS will come through.

[Habanero Smoker]

Good luck. What type of wood are you using.

[smokin stu]

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!

[West Coast Kansan]

S Stu, sounds wonderful.  Looking forward to the pics.  :)

[hillbillysmoker]

Can't wait to see your plan come together.  Have fun.

[Wildcat]

It does look like a metor.  The smell though......  magic!

This being the case I would say you did a perfect job! ;)

[coyote]

Keep up the progress S Stu....remember the pics .

                                                 Coyote

[smokin stu]

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. 


Here is the meteor with the cranberry juice.


Brisket in foil.


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

[NePaSmoKer]

S stu

lets see what ya made.

looks great, no all ya need is some crusty rolls and some ice sauce  ;D


nepas

[Arcs_n_Sparks]

smokin stu,

Very nice.......

Apparently no time for pics once you started into it?   :o

Arcs_n_Sparks

[smokin stu]

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.

[smokin stu]

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.

[West Coast Kansan]

That's Great  :D Anticipation becomes Gratification  ;D