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Message
Smoking Brisket : Learn & Grow : Progressive Pics
Posted on 8/2/14 at 12:12 pm
Posted on 8/2/14 at 12:12 pm
Wife gone this weekend....She isnt a fan of smoked meats (pulled pork, smoked ham, etc), so Im doin some smokin.
We rarely eat brisket.... If I ever cook'em, they are in the oven and cooked to pull.
I bought several briskets when Target had the big sale a couple months ago (thanks FDB).... Cut one into pieces to practice cooking.
This one was seasoned yesterday morning: Black Pepper, Dancing Pig Rub, Garlic Powder, Coffee Grinds, & Yellow Mustard. 24 hours later it came to room temp. Currently smoking with Apple Wood....
Start:
After 1 Hour Smoke:
Planning to wrap and go for a couple hours... Then remove from foil for last hour or so for barking
Any tips you pros wanna offer? Gonna spritz with a lil apple juice
We rarely eat brisket.... If I ever cook'em, they are in the oven and cooked to pull.
I bought several briskets when Target had the big sale a couple months ago (thanks FDB).... Cut one into pieces to practice cooking.
This one was seasoned yesterday morning: Black Pepper, Dancing Pig Rub, Garlic Powder, Coffee Grinds, & Yellow Mustard. 24 hours later it came to room temp. Currently smoking with Apple Wood....
Start:
After 1 Hour Smoke:
Planning to wrap and go for a couple hours... Then remove from foil for last hour or so for barking
Any tips you pros wanna offer? Gonna spritz with a lil apple juice
6
Posted on 8/2/14 at 12:22 pm to bossflossjr
I don't have any tips, but you know I live around the corner if you need someone to taste that for QA purposes...
Looks like it's comin out great man.
Looks like it's comin out great man.
Posted on 8/2/14 at 1:06 pm to bossflossjr
Twelve hours of cooking, Boss. Four hours isn't going to cut it.
Posted on 8/2/14 at 1:21 pm to 4LSU2
Ought to be able to cook that small one in 4-5 hours, I smoke at 225 for 2 - 3 hours till internal temp gets to 160, then foil it tight and cook at 275 for another 1-2 hours till internal temp gets to 200-205, comes out fantastic
ETA: what is this Thursday looking like
ETA: what is this Thursday looking like
This post was edited on 8/2/14 at 1:29 pm
Posted on 8/2/14 at 1:32 pm to Tigerpaw123
its at 165 now. foiled. been goin 3 hours. gonna take another couple, but thats mighty fine with me.
eta: this thursday is a work event. several guys asked about the cca west banquet too...missin it too
eta: this thursday is a work event. several guys asked about the cca west banquet too...missin it too
Posted on 8/2/14 at 2:36 pm to bossflossjr
Almost 190
Posted on 8/2/14 at 2:52 pm to bossflossjr
IWEI
Posted on 8/2/14 at 3:03 pm to OTIS2
Im not the biggest brisket fan n the world, but this is pretty good. May try it again with a larger chunk of meat. Moist n middle, edges are tender.
The internets can make idiots good cooks
The internets can make idiots good cooks
Posted on 8/2/14 at 4:01 pm to bossflossjr
Looks good!
Posted on 8/2/14 at 4:11 pm to bossflossjr
Why did you let it come to room temp? Just curious. I'm guessing it cuts down on your cooking time.
Posted on 8/2/14 at 4:33 pm to bossflossjr
Good job on the brisket.
Posted on 8/2/14 at 4:53 pm to bossflossjr
Ima need to see that smoke ring boss....
Posted on 8/2/14 at 5:10 pm to Sherman Klump
quote:
Why did you let it come to room temp? Just curious. I'm guessing it cuts down on your cooking time.
Im not a fan of goin from the fridge to the grill with beef. Albeit smoking doesnt really matter, just one ofy oddities.
Sorry Paul, gotta see if any is left
Posted on 8/2/14 at 5:12 pm to bossflossjr
how do you do your brisket in the oven?
going to the beach this week and plan on letting one cook all day one of the days we are there.
what works/doesn't work?
going to the beach this week and plan on letting one cook all day one of the days we are there.
what works/doesn't work?
Posted on 8/2/14 at 6:11 pm to bossflossjr
Looks good...
Posted on 8/2/14 at 6:19 pm to MapGuy
In the oven:
I typically marinate/rub one for a day or 2 in a big plastic bag. You can cook it just like you do briskets outside, but when i cook them in the oven - i cook them long enough to pull.... with enough juice to make a gravy of sorts. You will need one of the large aluminum pans to cook in.....and make sure you use a little stock in the bottom of the pan. The brisket will make more...I cook them fat side up. Uncovered for a while, then covered. No real time on any ive done. Plan to cook it low and slow for a LONG time. This is not that different from cooking a roast.....other than its brisket.
I typically marinate/rub one for a day or 2 in a big plastic bag. You can cook it just like you do briskets outside, but when i cook them in the oven - i cook them long enough to pull.... with enough juice to make a gravy of sorts. You will need one of the large aluminum pans to cook in.....and make sure you use a little stock in the bottom of the pan. The brisket will make more...I cook them fat side up. Uncovered for a while, then covered. No real time on any ive done. Plan to cook it low and slow for a LONG time. This is not that different from cooking a roast.....other than its brisket.
Posted on 8/2/14 at 6:43 pm to bossflossjr
thanks boss
i plan on using a magnalite pot
cook it fat side up and covered
275, put it on around 10ish that morning and plan to eat 7ish that night
with a couple hours to go I will add some fingerling potatoes and carrots
yeah?
i plan on using a magnalite pot
cook it fat side up and covered
275, put it on around 10ish that morning and plan to eat 7ish that night
with a couple hours to go I will add some fingerling potatoes and carrots
yeah?
Posted on 8/2/14 at 7:21 pm to MapGuy
Depend on size of brisket.... And in my experience, briskets are not timed easily, they dont all act the same
Posted on 8/2/14 at 8:17 pm to bossflossjr
Looks good
Posted on 8/2/14 at 8:22 pm to MapGuy
It does well in the oven. Does well in a crock pot as well. My wife will cut one in half and do it in the crockpot for shredded brisket tacos. Good stuff. Set it and forget it.
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