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View Full Version : Trying my first brisket tonight



buzzaro
01-11-2007, 12:44 AM
Just threw it in the smoker, 12-16 hrs we will see how it goes.
http://www.***boat.com/forums/attachment.php?attachmentid=21793&d=1168551081
http://www.***boat.com/forums/attachment.php?attachmentid=21794&d=1168551104
Mustard Sauce-I smothered the meat in this first thing
1cup brown sugar
1 beer (your choice on this)
1tsp salt
1tsp white pepper
32oz yellow mustard
2T franks red hot
Just mix it all together and youre good to go
Rub-put this on after the mustard sauce
1/4cup kosher salt
1/4cup brown sugar(turbinado actually works better)
1/4cup paprika
3T pepper
1T garlic
1T onion
1tsp cayenne
1tsp celery seed
Mix thoroughly and youre done
Baste-basted with this during the smoking
2cups beef broth
1/2 cup canola oil
1/2cup worchestershire
1/4cup lemon juice
1/4cup cider vinegar
1T brown sugar
1T kosher salt
2tsp dry mustard
1tsp pepper
1tsp garlic
1tsp chili powder
1tsp franks red hot
Simmer it all in a saucepan for about 10mins and its ready
Ive got it resting now in foil and a towel, cant wait

SHOTKALLIN
01-11-2007, 02:09 AM
recipe and pics please

a catered life
01-11-2007, 07:08 AM
must be a good sized one for that amount of time....what kind of smoker do u have and what temp is it at?

boater72
01-11-2007, 07:15 AM
Just threw it in the smoker, 12-16 hrs we will see how it goes.
I tried one and just did not get it righrt :eek:

buzzaro
01-11-2007, 10:40 AM
must be a good sized one for that amount of time....what kind of smoker do u have and what temp is it at?
The smoker is one of those hands off, brainless Bradley electrics, Im keeping the temp around 200F.
The brisket isnt really that big only 6lbs. Just going really slow.

a catered life
01-11-2007, 10:52 AM
The smoker is one of those hands off, brainless Bradley electrics, Im keeping the temp around 200F.
The brisket isnt really that big only 6lbs. Just going really slow.
good luck and let me know how it turns out....what did you use for seasonings? dry or wet rub?:confused:

C-2
01-11-2007, 10:59 AM
Damn dude....I hate this diet crap!
Eat a bite for me, I'm sure it will turn out great. :)

JetBoatRich
01-11-2007, 11:11 AM
Is it lunch timehttp://www.riverratlife.com/forum/images/graemlins/letseat.gif

Old Texan
01-11-2007, 11:25 AM
The smoker is one of those hands off, brainless Bradley electrics, Im keeping the temp around 200F.
The brisket isnt really that big only 6lbs. Just going really slow.
6 lbs @ 12-16 hours could be dry meat. If it's a trimmed brisket even more chance of over coooking and dry.
I smoke with wood / mesquite charcoal mix and maintain a constant 240-260 and get a tender moist 12-15 lb brisket in 7-9 hours. This is pretty typical of the "Pros" on the Bar-B-Que circuit 'round these parts. Also we use untrimmed briskets with a heavy fat layer on the bottom. Dry rub and sometimes a baste, most times wrap in foil 4 hours in to retain fluid.
Biggest problem I see with brisket failure is too high heat for too little time.

buzzaro
01-11-2007, 11:39 AM
6 lbs @ 12-16 hours could be dry meat. If it's a trimmed brisket even more chance of over coooking and dry.
I smoke with wood / mesquite charcoal mix and maintain a constant 240-260 and get a tender moist 12-15 lb brisket in 7-9 hours. This is pretty typical of the "Pros" on the Bar-B-Que circuit 'round these parts. Also we use untrimmed briskets with a heavy fat layer on the bottom. Dry rub and sometimes a baste, most times wrap in foil 4 hours in to retain fluid.
Biggest problem I see with brisket failure is too high heat for too little time.
The high heat shouldnt be a problem (under 220F) and ive got a thermometer in the meat to keep an eye on that. I put a mustard sauce on it before i threw it in there and im using an oil/lemon/worchestire baste during the process. I dont have much smoking experience yet, so im following the guidelines from a couple books. Gonna pull it out when the temp reaches 185 and then wrap it foil and a towel and throw it in an ice chest to rest for a few hours. This might work for this type of smoker and might not, Ill see how it turns out and adjust from there I guess. Keeping my fingers crossed though, it does smell great already:)

rampgirl-top
01-11-2007, 11:55 AM
To keep it moist put a small metal pan in there with water but make sure there isn't a plastic handle or anything like that...it should be good.:)

buzzaro
01-11-2007, 12:02 PM
To keep it moist put a small metal pan in there with water but make sure there isn't a plastic handle or anything like that...it should be good.:)
Yup got a bowl in the bottom with some water, also any juice and baste run-off drip into it.

yopengo
01-11-2007, 12:04 PM
Must be brisket day. My wife has one in the crock-pot today and the house smells really good. :D

Pjones2
01-11-2007, 12:17 PM
Be sure to have plenty of beer for the duration
of the smoking process.....very important...;)

BEER&WATER
01-11-2007, 12:53 PM
i use apple juice to keep it moist
put juice in a spray bottle and give it a
good spray every 45 min
also i smoke at 180 deg for a 6 pounder i think 6 hr should do it

Jim W
01-11-2007, 01:24 PM
"Gonna pull it out when the temp reaches 185"
185????? is that a typo???????
I would call it done at 160, pull it off the heat and let it cook/rest on it's own for a while.
Brisket goes from really good to shoe leather real easy.
I just scored about 30 lbs. of Canada goose breast meat.
Going to cook up some Goose stroganoff in the crock on fri. Cant wait!!!
Be good, Jim

buzzaro
01-11-2007, 01:28 PM
"Gonna pull it out when the temp reaches 185"
185????? is that a typo???????
I would call it done at 160, pull it off the heat and let it cook/rest on it's own for a while.
Brisket goes from really good to shoe leather real easy.
I just scored about 30 lbs. of Canada goose breast meat.
Going to cook up some Goose stroganoff in the crock on fri. Cant wait!!!
Be good, Jim
Nope no typo, the book I read suggested that temp, author believes brisket is only good well done. So if it turns out shitty I wont do that again. First one for me, so kinda learning as I go on this one.

DILLIGAF
01-11-2007, 01:39 PM
I saw the pics...It looks dried and burnt. :(
or are the pics misleading?

buzzaro
01-11-2007, 01:49 PM
I saw the pics...It looks dried and burnt. :(
or are the pics misleading?
They are a little misleading, I thought it looked that way too when I loaded the pics in, but that outer crust is actually really moist.

phebus
01-11-2007, 01:53 PM
Brisket cam, very nice. :D

Jim W
01-11-2007, 02:04 PM
Buzzaro,
140-145+ is med.
med. well is 150-155
well done is 160, no red, well cooked..... anything over 160 is drying out the meat. Done is done.
Long slow cook times are great but only at lower temps.
A long slow cooking like you have done is great but to end up at 185......to me is way past cooked/done and only driving out the juices.
That said, let me know how it turnes out.
Be good, Jim

DILLIGAF
01-11-2007, 02:13 PM
meat potato chips....:)

Ivan Dan
01-11-2007, 02:51 PM
meat potato chips....:)
Beef Brisket Jerkey

buzzaro
01-11-2007, 03:00 PM
This thread is heading south imo:D :D

RiverDave
01-11-2007, 03:16 PM
I think the crust is a little more black then usual becuase he had so much sugar on the outside of it while cooking..
RD

Old Texan
01-12-2007, 07:18 AM
Buzzaro,
140-145+ is med.
med. well is 150-155
well done is 160, no red, well cooked..... anything over 160 is drying out the meat. Done is done.
Long slow cook times are great but only at lower temps.
A long slow cooking like you have done is great but to end up at 185......to me is way past cooked/done and only driving out the juices.
That said, let me know how it turnes out.
Be good, Jim
I agree. I'd stop at 160. Once the juices leave it get very dry.
Good luck.:)