YABBQBT (bbq brisket)

[HomeBrewerDude]

Here are some pictures of the briskets I smoked yesterday...

put the dry rub on the day before and got the smoker up to temp around 11am or so...

Target temp achieved....

after a couple of hours....

after a few more hours....

after 6 hours in the smoker and another 4 hours in the oven at 220 F

 

[Vic Vega]

Well done, friend. That is indeed a nice char and smoke ring.

Personally, I like to smoke a little cooler around 200F but everyone has their own way of doing things.

Tasty! I'm jealous! I haven't smoked anything in weeks!

What brand of pit is that? Did you leave the fat cap on (I hope so!)?

 

[HomeBrewerDude]

Well done, friend. That is indeed a nice char and smoke ring.

Personally, I like to smoke a little cooler around 200F but everyone has their own way of doing things.

Tasty! I'm jealous! I haven't smoked anything in weeks!

What brand of pit is that? Did you leave the fat cap on (I hope so!)?

char-griller with side fire box....it runs well at 225. It pretty decent... loses a little smoke and heat off the sides but it gets me by.

Yes left the fat cap on... that is the best part! I think of it as butter without all the dairy.

 

[Gothgar]

I have the weirdest boner right now

 

[ThatsABigOne]

I am hungry! Send this meat over to me! Express shipping only!

 

[GagHalfrunt]

That's a beautiful smoke ring. What kind of wood did you use?

 

[Flash1969]

Damn that looks good!

 

[HomeBrewerDude]

That's a beautiful smoke ring. What kind of wood did you use?

Thanks, GH. I used standard charcoal and some hickory.

 

[Sluggo]

char-griller with side fire box....it runs well at 225.

I have the same side box smoker, I love it for ribs.

 

[Lanyap]

Aren't you a little young to be bbq'ing.

 

[JulesMaximus]

Was it tender? I tried my hand at brisket a couple months ago, it turned out okay but wasn't as tender as I would have liked. Costco brisket, dry rub for 24 hours prior to smoking. Smoked it for about 8 hours or so. Stupid electric smoker probably didn't help. I'm going back to my smokey charcoal smoker. I've always had the best results using the charcoal smoker.

 

[vi edit]

Was it tender? I tried my hand at brisket a couple months ago, it turned out okay but wasn't as tender as I would have liked. Costco brisket, dry rub for 24 hours prior to smoking. Smoked it for about 8 hours or so. Stupid electric smoker probably didn't help. I'm going back to my smokey charcoal smoker. I've always had the best results using the charcoal smoker.

You let it rest at all? Wrap it in foil and stick it in a cooler for an hour or two. Should be very tender then. Also what internal temp did you cook to? Anything over 190 and you are getting into dryout temps.

 

[JulesMaximus]

You let it rest at all? Wrap it in foil and stick it in a cooler for an hour or two. Should be very tender then. Also what internal temp did you cook to? Anything over 190 and you are getting into dryout temps.

No, I got past the stall and cooked it to 180 IIRC. I did wrap it in foil and let it sit too. It just wasn't as tender as some brisket I've had.

 

[ElFenix]

looks good

 

[Sixguns]

I love a good smoked brisket. I did a rack of ribs on Monday in my support of MLK day!

The longest I have every let my brisket rest is about 30 minutes and it is always hard to cut due to it falling apart.

 

[Vic Vega]

I love a good smoked brisket. I did a rack of ribs on Monday in my support of MLK day!

The longest I have every let my brisket rest is about 30 minutes and it is always hard to cut due to it falling apart.

Mine always fall apart too. A lot of barbeque joints will actually take their brisket and pork shoulder and rest them in the fridge overnight, then slice them the next day in a deli slicer, then reheat it for serving. The rest and the cold firms the meat up which makes for easy slicing.

 

[Sixguns]

Mine always fall apart too. A lot of barbeque joints will actually take their brisket and pork shoulder and rest them in the fridge overnight, then slice them the next day in a deli slicer, then reheat it for serving. The rest and the cold firms the meat up which makes for easy slicing.

I just ended up buying an electric knife and it gets the job done. Its so hard to get a good brisket around here. They are either under 3lbs with the fat cap taken off or the whole 15lb uncut. I dont have the time to cook that big of a piece of meat! Wish I had better meat selections in ths town.

 

[xSkyDrAx]

Damn that looks so good.....

 

[CrackRabbit]

Proof once again that the size of your smoker doesn't matter. It's how you use it.

Looks yummy.

 

[waggy]

hmmm i love me some brisket

 

[ponyo]

Where do you guys buy the meat? Costco seems to only carry small trimmed brisket flat which are over $5 / pound. I guess it's good price if you want only the trimmed flat but I don't. I want the full packer cut which should be half that price and much bigger.

 

[CaptnKirk]

I have a brisket that has been brined for 10 days, and this is day 2 of the rinse and salt leaching,
before re-rinsing before cooking. I'll rinse again tonight, rub goes on Friday night, & smoker lights up on
Saturday morning - cooking to start around 9 AM when it hit's 225*F, add apple wood for smoke for first
3 hours, evey hour - then it's 6 hours on the grill to cook and then foil wrap for 2 more before taking it off.

Pastrami !

 

[Sluggo]

Where do you guys buy the meat? Costco seems to only carry small trimmed brisket flat which are over $5 / pound. I guess it's good price if you want only the trimmed flat but I don't. I want the full packer cut which should be half that price and much bigger.

This past Summer, the packer cut was up over $4.50 a pound here, and I could never seem to catch it on sale for any less.

 

[Vic Vega]

Where do you guys buy the meat? Costco seems to only carry small trimmed brisket flat which are over $5 / pound. I guess it's good price if you want only the trimmed flat but I don't. I want the full packer cut which should be half that price and much bigger.

I like to buy meat at IGA, especially pork shoulders. They will run meat specials where you get any 5 select meats for $19.99 or $21.99, the price varies. Well, the pork shoulders are usually like $8 a piece so I load up!

 

[TallBill]

Just went to a smoke shop yesterday in chicago called smoque... awesome brisket!