A fine day to smoke a brisket

kiyotei · November 03, 2007, 08:56:48 PM

I smoked a 7lb brisket today. Simple mustard slather (actually just yellow mustard), then sprinkled with kosher salt, course ground pepper, and sugar (all equal parts). Smoked about 5 hours. Then wrapped in foil and put in ove at 300 for about 2 hours then turned down to about 280 for an hour. I let it sit in the foil for about an hours. Yummie. You can see the upside down shelf sitting under the brisket. This keeps it out of the fat etc. I think it finishes it better.

Gizmo · November 03, 2007, 09:44:04 PM

Nice scoring on the fat as well. Do you happen to know what your final internal temp was? I finish most of my smokes in the oven as well. Pure convection with a probe give me very stable temperatures and the oven will go into a hold mode of 150 deg if the meat reaches my desired internal temperture.

I haven't raised mine up of the bottom though as I thought that would keep more moisture in the meet. How did yours turn out?

LilSmoker · November 04, 2007, 01:11:16 AM

Wow! that looks lovely kiyotei!

Wildcat · November 04, 2007, 03:27:55 AM

Nice job! ;) My wife has been after me to do one of those. I may give that oven method a try real soon.

dakota57006 · November 04, 2007, 07:09:34 AM

I don't care what anybody says, that is a thing of beauty!

Duster · November 04, 2007, 07:41:42 AM

Nice job Kiyotei

The only problem I see is that there is not enough there

hillbillysmoker · November 04, 2007, 12:11:54 PM

Great looking brisket............it will hold its own rewards for sure.

Wildcat · November 04, 2007, 01:53:40 PM

I picked up a 6.3 pounder today at the market. I will try your cooking method this time around early tomorrow morning. In the past I have always cooked the whole time in the BS at around 200 - 210. My wife claims that my normal method is the best she has ever had. Will let you know if it is as tender and juicy as the BS method. One thing is for sure, it will only take about half the time.

begolf25 · November 05, 2007, 05:28:10 AM

Lookin good kiyotei! Could use a few slices of that this morning while I am starving at work.

kiyotei · November 05, 2007, 05:49:29 AM

Usually when I check final temp its a little over 200. I didn't check temp yesterday. I just stuck it with a metal shish kabab stick and it went thru like a hot knife thru butter. I find that when the brisket sits in its juices the really nice crust that forms in the smoker washes off of the meat. I thought of putting it in fat side down but the fat helps keep the meat moist in the oven. It turned out fantastic, amazing flavors, tender and juicey.

Wildcat · November 05, 2007, 05:50:08 AM

It is now in the smoker. I decided to simply rub with salt, white pepper, garlic, onion, smoke for 4 hours with hickory. After 4 hours I will use inverted racks in oven and give a good spray with apple juice and seal in foil. I also plan to give occassional sprays (about every hour) until done. Will post results later.

Wildcat · November 05, 2007, 04:47:48 PM

Total cook time wound up being 9 hours. FTC for 2 hours after reaching 160 IT, then rested 30 - 45 minutes. Turned out pretty good. Very juicy just like the slow 200 - 210 brisket was. The slow method resulted in meat being a little more tender so I will stick with that in the future unless under time constraints.

Had some Sop' n Sauce on the side. Let the pooch try some of the sauce. She liked it but I could tell she was feeling the bite by the way she took short pauses. ;D May let her sample the one without a bite when I get around to opening one.

By the way Pat, you should have my check by now and thanks for the shipment.

iceman · November 05, 2007, 07:38:56 PM

Quote from: Wildcat on November 05, 2007, 04:47:48 PM
By the way Pat, you should have my check by now and thanks for the shipment.

Got it. I guess this means you don't get to join the Dead Beat List. :D ;)

kiyotei · November 05, 2007, 09:33:08 PM

when you took it out of the oven its internal temp was 160 or was this after it sat a while? What temp did you set the oven at?

Wildcat · November 06, 2007, 04:42:31 AM

Quote from: iceman on November 05, 2007, 07:38:56 PM
Quote from: Wildcat on November 05, 2007, 04:47:48 PM
By the way Pat, you should have my check by now and thanks for the shipment.
Got it. I guess this means you don't get to join the Dead Beat List. :D ;)

Darn - seems like the only list I can get on is the solicitor list! ;D

Quote from: kiyotei on November 05, 2007, 09:33:08 PM
when you took it out of the oven its internal temp was 160 or was this after it sat a while? What temp did you set the oven at?

I did it similiar to yours. The only differences were the spices, smoked 4 vs 5 hours at 215 - 220 cabinet, oven at 300 for 2 hours, remainder of time in oven at 250, and pulled when meat temp was 160. FTC for 2 hours. After FTC I un-wrapped except for single layer of foil and let it rest for awhile.

Do not get me wrong, it was really good, just not quite as tender as the low and slow method. I will do this again in the future when I am pressed for time. Thanks for posting your method. I really like the idea of inverting the rack to keep bottom out of the liquified fat. You did good.