Gonna try a brisket again!
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Gonna try a brisket again!
I tried a couple in the past but neither were edible! Now, years later, I have a little more experience with the smoker and am hoping for a better outcome.
It is a small 8lb brisket. One side had a really thick chunk of really hard and tough fat so I cut that out. I rubbed it down with some Cajun steak marinade and some Chipotle Cowgirl seasoning and am letting it sit overnight in the fridge. Will be throwing it on the smoker in the morning with some mesquite. I plan to cook until an IT of about 200 then continue until toothpick tender, wrap in foil a couple hours then slice!
It is a small 8lb brisket. One side had a really thick chunk of really hard and tough fat so I cut that out. I rubbed it down with some Cajun steak marinade and some Chipotle Cowgirl seasoning and am letting it sit overnight in the fridge. Will be throwing it on the smoker in the morning with some mesquite. I plan to cook until an IT of about 200 then continue until toothpick tender, wrap in foil a couple hours then slice!
- rydaddy
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Re: Gonna try a brisket again!
Good luck! I'm glad I'm not the only way one who has smoked something that ended up inedible.
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- Yossarian
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Re: Gonna try a brisket again!
http://www.amazingribs.com has some really awesome in depth info about smoking meat. Aaron Franklin from Franklin's BBQ also has some really informative youtube videos.
- Ware
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Re: Gonna try a brisket again!
Ah, brisket - the holy grail of BBQ.
It is much less forgiving than pork, and I'm convinced that brisket selection has more to do with your finished product than how you prepare/smoke it. Most of the briskets you find in grocery stores/warehouse clubs around here are USDA Choice at best. If you're serious about brisket, I think something like a Creekstone Prime is the way to go. Franklin sources his briskets from Creekstone.
It is much less forgiving than pork, and I'm convinced that brisket selection has more to do with your finished product than how you prepare/smoke it. Most of the briskets you find in grocery stores/warehouse clubs around here are USDA Choice at best. If you're serious about brisket, I think something like a Creekstone Prime is the way to go. Franklin sources his briskets from Creekstone.
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Re: Gonna try a brisket again!
Guess I don't get to do burnt ends off this one?
Brisket hit 190 and is now wrapped in foil until about 205, then will let her sit for an hour!
Brisket hit 190 and is now wrapped in foil until about 205, then will let her sit for an hour!
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Re: Gonna try a brisket again!
Sure, just separate the point from the flat and cube it up!bassadict69 wrote:Guess I don't get to do burnt ends off this one?
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Re: Gonna try a brisket again!
Good deal...wasn't sure what a packer was until I googled it just now. I guess this was just a smaller brisket.
Not real sure where the flat starts and the point stops...guess I will just wing it and cut it where it straightens out.
Not real sure where the flat starts and the point stops...guess I will just wing it and cut it where it straightens out.
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Re: Gonna try a brisket again!
Awesome! Thank you! I cubed up the ends, dusted a little with rub and a light coat of sauce, wrapped in foil and am cooking a little longer.
The brisket turned out quite well!! I could not get it sliced quite as thin as I wanted but was still quite tender. Not much flavor in my book, but everyone said it was great!
I almost forgot to take a pic!
The brisket turned out quite well!! I could not get it sliced quite as thin as I wanted but was still quite tender. Not much flavor in my book, but everyone said it was great!
I almost forgot to take a pic!
- Ware
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Re: Gonna try a brisket again!
Looks good!
Regarding your taste buds, call me crazy, but I think being around the pit smelling the smoke/meat all day sort of desensitizes your taste buds. For whatever reason, I often think my own BBQ tastes better the second day.
Regarding your taste buds, call me crazy, but I think being around the pit smelling the smoke/meat all day sort of desensitizes your taste buds. For whatever reason, I often think my own BBQ tastes better the second day.
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Re: Gonna try a brisket again!
Brisket looks good! I'm still afraid to do one.. one of these days. LOL.
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Re: Gonna try a brisket again!
I was too...until I stumbled across this cheap$ one at Wal-Mart. This one was $15 or so, compared to $40 I have been seeing at Brookshires!ericgautier wrote:Brisket looks good! I'm still afraid to do one.. one of these days. LOL.
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Re: Gonna try a brisket again!
that smoke ring looks nice. I did a double take at your price too. I have never seen them that cheap.
I was curious how it would turn out letting it rest for so long too. Most of what I have seen doesnt recomend beef resting for that long. I am possibly trying one for the 4th. we will see though.
I was curious how it would turn out letting it rest for so long too. Most of what I have seen doesnt recomend beef resting for that long. I am possibly trying one for the 4th. we will see though.
I always feel the same way about mine too.Ware wrote:Looks good!
Regarding your taste buds, call me crazy, but I think being around the pit smelling the smoke/meat all day sort of desensitizes your taste buds. For whatever reason, I often think my own BBQ tastes better the second day.
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Re: Gonna try a brisket again!
I wish I had wrapped earlier. I waited until 190 and have read alot of people wrap around 160.
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