Ok lets do a brisket

westexasmoker · June 12, 2008, 08:50:39 AM

Ok let's do a brisket..One packer cut 8.5 lb wet aged 3.5 weeks.

Rubbed down both sides, left the entire fat cap on, just trimmed the sides a bit. We'll cut the fat off after the cook for some burnt ends!

Now into its sleeping bag for a goodnights rest in fridge (this was last night)

Buck36 · June 12, 2008, 08:55:41 AM

What kind of wood are you going to use? ;D

Tiny Tim · June 12, 2008, 10:18:49 AM

I would guess something with a lot of bite to it...like Pecan.

:D :D :D :D :D :D :D

westexasmoker · June 12, 2008, 10:48:04 AM

Pecan is for making pies! ;D

Ok after a nights rest in fridge, time to rest for an hour on the counter while the smoker is pre-heated to 220.

Into the smoker....aw the sweet smell of 4 hours of mesquite!

Time to head off to work! >:(

C

westexasmoker · June 13, 2008, 09:55:42 AM

Out of the smoker and into the oven for 14 hours @ 200

FTC for another 3 hours and now I'm thinking its lunch time!

C

Gizmo · June 13, 2008, 12:46:31 PM

Westex,
That is a treat of beauty.
I don't suppose your house is on the way from San Diego to Houston is it?

deb415611 · June 13, 2008, 02:36:04 PM

Wow, that looks awesome. I think it's time to try a brisket :)

West Coast Kansan · June 13, 2008, 07:07:05 PM

Very nice Westex ... and now the address was ???

Wildcat · June 14, 2008, 04:36:15 AM

Very nice Westex! What is the tracking number for the UPS delivery? :D

Vaison · June 14, 2008, 08:38:02 AM

Man, that looks good!

I have a question...I just bought a brisket about the same size, however, it has a pretty good layer of fat on one side. Should i cut it down as trim as the brisket in these photos or leave all of it on? I'd imagine that everyone has preferences, but I certainly don't want to leave too much on there before carving time. Thanks in advance.

kiyotei · June 14, 2008, 09:59:43 AM

do NOT remove the fat cap before smoking. You smoke the brisket with the fat cap on top. This helps keep the meat moist. The brisket actually has very little fat in the meat itself and so it can dry out quickly. Fat gives meat flavor. A good idea is to take a fork and stab thru the fat cap into the meat all over the top before smoking. This helps keep the meat moist during smoking and improves flavor. AFTER you are done cooking the brisket and ready to slice it, you will find that the fat cap slides right off. You should remove it before slicing. BTW, the fat cap adds a lot of weight to a brisket so if you buy a 9lb brisket, you might have up to 2lbs of fat on it, so remember that when buying them.

westexasmoker · June 14, 2008, 10:33:59 AM

kiyotei is dead on leave the fat cap on during the smoke for self basting, I like to remove it after the smoke and throw it back into the smoker for burnt ends and the brisket goes into the oven for the finish!

C

FLBentRider · June 14, 2008, 01:40:59 PM

Looks good WTS!

I think I trimmed to much of the fat from my first brisket, it was a little dry.

Habanero Smoker · June 14, 2008, 02:15:59 PM

I only smoke flats, and do mine a little differently. I generally trim down to a 1/8" to 1/4" fat.

Smoking Duck · June 14, 2008, 07:11:29 PM

I do the same as Habs, however, I may have to leave the fat cap on next time to see what it does. I will always have a rack of bacon above mine when I trim the fat cap down. Yours looks so good WTS that I may just have to do my next one with mesquite. Come to think of it, I don't believe I've evr smoked anything with mesquite. But in honor of my Tejas friends, the next brisket I do will be with mesquitos.

SD