Author Topic: 1st Brisket (with pics)  (Read 4179 times)

Offline Zerolimits

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1st Brisket (with pics)
« on: January 23, 2008, 01:42:22 pm »
Did my first brisket, after testing the Bradley out with a few chickens first.  Loved the chickens, but have read so much about brisket here, I had to try it.

Bought an 11lb beast from the local butcher.  Here's a picture of the whole thing...point and flat together, still in the vaccum pack.




I separated the point from the flat, cutting along the "fat line".  Here's a pic of the point.




And a pic of the flat (untrimmed).




Here are both pieces, separated and trimmed of fat.




Here are both slabs, smothered with the rub.  I used a brand of seasoning salt from BENDE (hungarian company).




A photo of the finished flat...



And after the cut...ready to be served.




I was real happy with my first attempt, as were the neighbors.  I cooked it at 215 for 13 hours/internal temp of 180, then FTC for 3 hours, before slicing.  When I do it again, I think I'll let it go a little longer/higher internal temperature.

Thanks for providing some great pointers for a newbie on this board.  I've been reading for the past 6 months, but haven't had much to add along the way.

ZL
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       }=)))))))'>

Offline Mr Walleye

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Re: 1st Brisket (with pics)
« Reply #1 on: January 23, 2008, 02:50:30 pm »
Looks great ZeroLimits!  ;)

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Offline Wildcat

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Re: 1st Brisket (with pics)
« Reply #2 on: January 23, 2008, 03:44:47 pm »
It look great indeed!
Life is short. Smile while you still have teeth.



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Offline Buck36

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Re: 1st Brisket (with pics)
« Reply #3 on: January 23, 2008, 03:49:26 pm »
Brisket looks great! It is 6:45pm here and it is over two hours before I can leave to go home and eat.

.....these pictures are cruel.

Ontrack

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Re: 1st Brisket (with pics)
« Reply #4 on: January 23, 2008, 04:10:31 pm »
Beautiful from start to finish, Zero. Thanks for the pics.

Offline La Quinta

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Re: 1st Brisket (with pics)
« Reply #5 on: January 23, 2008, 05:24:27 pm »
Looks awesome Zero...you need Ice sauce!! :)

Offline Arcs_n_Sparks

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Re: 1st Brisket (with pics)
« Reply #6 on: January 23, 2008, 06:09:15 pm »
Zerolimits,

Outstanding photos and outcome.

Arcs_n_Sparks

Offline Zerolimits

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Re: 1st Brisket (with pics)
« Reply #7 on: January 23, 2008, 07:33:50 pm »
Forgot to add that I smoked this for 3 hours, alternating maple and apple pucks.  Also spritzed with apple juice along the way.
*          *                         *       *       
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                      *             *             *
~~~~~~~~*~~~~~~~~~*~~~~~~~~~~~~
             

       }=)))))))'>

Offline Consiglieri

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Re: 1st Brisket (with pics)
« Reply #8 on: January 23, 2008, 07:44:22 pm »
Well timed post for me.  I'm trying to decide if I should cure a pastrami or smoke a brisket.  I think I know which way I'm leaning. 
Consiglieri

Offline La Quinta

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Re: 1st Brisket (with pics)
« Reply #9 on: January 23, 2008, 07:58:12 pm »
Consigs...do Habs pastrami...it's awesome!!!

Offline Consiglieri

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Re: 1st Brisket (with pics)
« Reply #10 on: January 24, 2008, 10:04:47 pm »
Ms. LQ: wholeheartedly agree that the pastrami is a fun, tasty project.  On top of which, I want to try the steam technique since my last try was very flavorful, but a bit dry.

All the same, thinking a little relative immediate results (12-15 hours instead of a 5 days plus those hours) coupled with these nice brisket pix make me want to try a little TX bbq.  Except the new snow is pretty tempting too.  I'll figure it out and report back.

Consiglieri

Offline begolf25

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Re: 1st Brisket (with pics)
« Reply #11 on: January 25, 2008, 04:07:47 pm »
Looks great! I haven't used the Bradley for weeks now and these pictures might have me at my butchers tomorrow..lol

Offline Biggun

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Re: 1st Brisket (with pics)
« Reply #12 on: January 30, 2008, 06:08:27 pm »



I was real happy with my first attempt, as were the neighbors.  I cooked it at 215 for 13 hours/internal temp of 180, then FTC for 3 hours, before slicing.  When I do it again, I think I'll let it go a little longer/higher internal temperature.

Thanks for providing some great pointers for a newbie on this board.  I've been reading for the past 6 months, but haven't had much to add along the way.

ZL


Looks great! Briskets vary greatly as to their tenderness temp. Test it with a temp probe or fork when you are at 180* or so...if a probe doesn't go in like a hot knife through butter, let 'er go for another 5* and try again. You'll get a better feel for the tenderness this way!