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Smoked my first brisket today

Posted By: MrHorspwer

Smoked my first brisket today - 05/29/16 04:00 AM

Smoked my first brisket today. Dry brined with salt about 18 hours before and pumped with some beef broth. Used Big Bad Beef Rub recipe from amazingribs.com. 16 hours at 225 on a large BGE with apple wood and BBQ Guru doing temp control. Wrapped in butcher paper, Aaron Franklin style, after the stall. Rested for 4 hours after it came out.

Small 10 lb choice from local butcher. $3.04/lb


Rubbed and ready to go


After 16 hour in the smoke


Slice from the flat (I was slicing a bit too thick)


Slice from the point


Chopped ends and reminder that knives are sharp, even serrated ones


Get in my belly!
Posted By: MolaKule

Re: Smoked my first brisket today - 05/29/16 04:09 AM

You're making me hungry but how did you get that meat rolled-up into such a small piece of paper? grin2
Posted By: daves87rs

Re: Smoked my first brisket today - 05/29/16 04:20 AM

Looks good!!
Posted By: aquariuscsm

Re: Smoked my first brisket today - 05/29/16 04:36 AM

Oh my!! I LOVE brisket!!
Posted By: Bandito440

Re: Smoked my first brisket today - 05/29/16 05:01 AM

Are there leftovers? I'll be over with some onion rings and sriracha mayo to make brisket sandwiches.
Posted By: Shannow

Re: Smoked my first brisket today - 05/29/16 10:54 AM

Really nice looking.
Posted By: Bud

Re: Smoked my first brisket today - 05/29/16 11:42 AM

Mouth watering.
Posted By: Kira

Re: Smoked my first brisket today - 05/29/16 11:43 AM

The dust is still settling from my friend's son's 35th birthday party. "Dad" got a smoker and did some brisket and chickens. Came out well....they tell me.

Your's looks darn good.
Posted By: Mr Nice

Re: Smoked my first brisket today - 05/29/16 01:04 PM

Looks delicious.

Does it matter (texture of meat) if you cut it straight down or on an angle ?
Posted By: dlundblad

Re: Smoked my first brisket today - 05/29/16 01:20 PM

Looks very delicious.

A brisket is on my to-do list this summer on the new Oklahoma Joe.

Tomorrow I am attempting my first whole chicken.
Posted By: MrHorspwer

Re: Smoked my first brisket today - 05/29/16 01:20 PM

Originally Posted By: Mr Nice
Does it matter (texture of meat) if you cut it straight down or on an angle ?


Absolutly. Cutting brisket properly is just as important as how you cook it.

The muscle fibers in a brisket are very long and tough. If you were to cut with the grain of the meat, it would be stringy and hard to chew. The idea is to cut directly across the grain, which is why it gets cut at a very specific angle. I actually used the photo of the uncooked brisket as a reference for the grain pattern when I began slicing.

Brisket is actually two different muscles, called the flat and the point (also called the deckle). The flat is generally leaner, the point fattier. They are separated by a layer of fat. Each muscle has its own grain direction, so the flat gets sliced in a completely different way than the point.

When sliced properly, the cross section will show being made up as little sections (the actual muscle fibers) separated by intermuscular fat.
Posted By: 4WD

Re: Smoked my first brisket today - 05/29/16 01:24 PM

Nice - save me an end piece ... Love that carbon crunch on a brisket !

I cooked them at deuce & a quarter F for years - but then read stay below 212F (boiling point) to maintain more natural juice. I cook 200F these days ... Add wood on the hour for a good smoke ring ...
Brisket is such a bang for the buck ...
Posted By: AirgunSavant

Re: Smoked my first brisket today - 05/29/16 02:12 PM

Schweet............
Its illegal to smoke Brisket in MD I think smile
Posted By: mr_boring

Re: Smoked my first brisket today - 05/30/16 01:21 AM

NICE!!! I have one I rubbed at midnight last night, and will be putting it on about midnight tonight. Alternating chunks of cherry, pecan, and hickory. 225-250, no wrap.
Posted By: mr_boring

Re: Smoked my first brisket today - 05/30/16 01:24 AM

FWIW, PROPERLY smoked brisket trumps ribeye any day of the week!
Posted By: JustinH

Re: Smoked my first brisket today - 05/30/16 03:13 AM

down here a lot of people start smokes at midnight.

Do you really stay up all night and tend the thing?

My electric smoker I need to feed it wood chips every 90 minutes.
Posted By: Merkava_4

Re: Smoked my first brisket today - 05/30/16 03:53 AM

It looks like it might be easy to chew -- is it easy to chew ?

Some of those tri-tip roasts are like chewing on leather.
Posted By: mr_boring

Re: Smoked my first brisket today - 05/30/16 09:05 AM

All night long. MrHorsepowers set up would require less tending than mine.
Posted By: Pop_Rivit

Re: Smoked my first brisket today - 05/30/16 12:03 PM

Nicely done.
Posted By: CT8

Re: Smoked my first brisket today - 05/30/16 06:56 PM

Lunch at MrHorspwer's !!! looks great,
Posted By: HTSS_TR

Re: Smoked my first brisket today - 05/30/16 09:51 PM

I have no idea how to smog anything much less a brisket, but I have a question: the first picture showed blacken outside but very nicely done inside, is this the way to smog a brisket and anything else ? Also, do you scrap off the black/burnt outside ?
Posted By: GrtArtiste

Re: Smoked my first brisket today - 05/30/16 11:03 PM

Originally Posted By: HTSS_TR
I have no idea how to smog anything much less a brisket, but I have a question: the first picture showed blacken outside but very nicely done inside, is this the way to smog a brisket and anything else ? Also, do you scrap off the black/burnt outside ?


Spoken like a true Californian...congratulations.

You don't "scrap" anything off. If you're lucky, you get to eat it.
Posted By: MrHorspwer

Re: Smoked my first brisket today - 05/31/16 12:30 AM

Originally Posted By: HTSS_TR
I have no idea how to smog anything much less a brisket, but I have a question: the first picture showed blacken outside but very nicely done inside, is this the way to smog a brisket and anything else ? Also, do you scrap off the black/burnt outside ?


The black exterior is called the bark. It is not charred or burned. The bark is primarily a result of the meat's reaction with the spice rub. The actual color is a result of how the smoke reacts with the meat/rub. More exposure to smoke usually results in a black exterior and less exposure (or none) is a mahogany red. When you have a cut in the smoke for 16+ hours, it tends to get really dark, as opposed to something like ribs which usually only see smoke for 4-5 hours and maintain a dark red color. Pork shoulder and brisket usually come out of the smoker looking like a meteorite. Thankfully, they taste much better.

To get into the actual science, it's a result of the Malliard reaction and polymerization.


A great article that talks to the science:
What is Bark, and Why It Makes Us Howl for More
Posted By: aquariuscsm

Re: Smoked my first brisket today - 05/31/16 02:22 AM

Originally Posted By: HTSS_TR
I have no idea how to smog anything much less a brisket, but I have a question: the first picture showed blacken outside but very nicely done inside, is this the way to smog a brisket and anything else ? Also, do you scrap off the black/burnt outside ?


The burnt crunchy ends are the best part!! slobber
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