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Started By
Message
Smoking my first brisket tomorrow night
Posted on 7/1/11 at 12:00 am
Posted on 7/1/11 at 12:00 am
8 lbs choice angus
Put Worcester and the rub on tonight.
I'm going to smoke it for about 12 hours tomorrow night at around 210 F with a mixture of hickory and apple wood.
ETA: on a BGE of course.
This post was edited on 7/1/11 at 12:02 am
9
Posted on 7/1/11 at 12:06 am to colorchangintiger
Dayum thats gonna be good. Post some pics when its done! 
Posted on 7/1/11 at 12:15 am to TyOconner
Oh and since I'm a complete novice, if some one could tell me if I have a whole packer or not that would be great. I think there is a point and am hoping there is, but am unsure.
Posted on 7/1/11 at 12:21 am to colorchangintiger
LINK
The link explains the muscles and some good info on cooking brisket.
BTW nice decision to go with choice
Best of luck
eta: that looks like it could be the flat with the point trimmed off, but i'm really not sure
The link explains the muscles and some good info on cooking brisket.
BTW nice decision to go with choice
Best of luck
eta: that looks like it could be the flat with the point trimmed off, but i'm really not sure
This post was edited on 7/1/11 at 12:28 am
Posted on 7/1/11 at 2:37 am to Boh
It looks you have a trimmed flat. Be careful, without much of a fat cap it might staff to dry out.
This post was edited on 7/1/11 at 2:40 am
Posted on 7/1/11 at 7:54 am to sporttiger
quote:
It looks you have a trimmed flat. Be careful, without much of a fat cap it might staff to dry out.
first thing I thought when I saw the pic...good luck
Posted on 7/1/11 at 8:28 am to colorchangintiger
Is your fat cap underneath? You didn't trim all that off did you?
Just remember fat side up, don't turn it, and baste that thing often (I use an apple juice/Dr. Pepper/olive oil mixture).
Do you have a grill?
Once it's done in the smoker - crank up your grill as high as you can, then throw it on there and let the flames go crazy for a little bit. You'll get a nice little char on it, which is awesome.
Take pictures!
Just remember fat side up, don't turn it, and baste that thing often (I use an apple juice/Dr. Pepper/olive oil mixture).
Do you have a grill?
Once it's done in the smoker - crank up your grill as high as you can, then throw it on there and let the flames go crazy for a little bit. You'll get a nice little char on it, which is awesome.
Take pictures!
Posted on 7/1/11 at 8:37 am to colorchangintiger
That there is a trimmed flat. I wouldn't smoke it for 12hrs. I would some it for 4-6 hrs then put it in a foil pan. With the fat trimmed off your going to be carefull not to dry it out. Next time get untrimmed
Posted on 7/1/11 at 9:02 am to Boh
quote:
LINK
I was just about to post this link. By far the best site for all things meat!
Posted on 7/1/11 at 9:15 am to sporttiger
quote:
It looks you have a trimmed flat. Be careful, without much of a fat cap it might staff to dry out.
Yeah, that's what I'm thinking. Don't fret about the fat cap, it's got between an 1/8" and 1/4" thick fat cap.
Posted on 7/1/11 at 9:16 am to IlikeyouBetty
Don't smoke it for 12 hours unless you are going to babysit it. It'll probably dry out if you don't take care of it. It's gonna be good as long as you don't let it dry out. I would probably cut back to about 6 hours and take good care of it, especially the last 2 hours.
Untrimmed brisket is better for smoking. With an untrimmed cut, you can smoke it in a big arse foil pan uncovered for 5 or 6 hours and you end up with very nice gravy. Depending on what you made your rub out of, the gravy can be what really puts it over the top. You can trim the excess fat off before you cut it with an electric knife pretty easily.
Untrimmed brisket is better for smoking. With an untrimmed cut, you can smoke it in a big arse foil pan uncovered for 5 or 6 hours and you end up with very nice gravy. Depending on what you made your rub out of, the gravy can be what really puts it over the top. You can trim the excess fat off before you cut it with an electric knife pretty easily.
This post was edited on 7/1/11 at 9:19 am
Posted on 7/1/11 at 9:18 am to RummelTiger
quote:
Just remember fat side up
You see, i read several places fat side down, as to protect the meat from the heat.
Posted on 7/1/11 at 9:24 am to colorchangintiger
quote:
fat side down
NOOOOOOO
Posted on 7/1/11 at 9:25 am to colorchangintiger
quote:
You see, i read several places fat side down, as to protect the meat from the heat.
Your heat shouldn't be so hot that the meat should be affected. The fat stays up because it adds moisture to the meat as it sweats. At least, that's what I've always read and done...
Posted on 7/1/11 at 9:28 am to colorchangintiger
quote:
you see, i read several places fat side down, as to protect the meat from the heat.
Nosir, you want that fat drippin down through that mofo.
Posted on 7/1/11 at 9:41 am to LSUballs
I have never heard of cooking a brisket fat side down. The way I do it is:
Rub down both sides with downshift's super secret brisket rub
Put it fat side up in one of those one-use aluminum pans and cover it with foil
Put in the oven for about an hour or two at 250 while covered (gets the gravy going)
Smoke it hard for about 5 hours (depending on temp) 250 degrees is a pretty good temp. Not less than 200, not more than 300. Tons and tons of smoke.
Trim the excess fat with an electric knife, cut the brisket, and cover it with the gravy after you cut it. If done correctly, it'll turn out pretty damn good.
Not saying this is the only way to do it, but this is how we always do it and it turns out badass every time.
Rub down both sides with downshift's super secret brisket rub
Put it fat side up in one of those one-use aluminum pans and cover it with foil
Put in the oven for about an hour or two at 250 while covered (gets the gravy going)
Smoke it hard for about 5 hours (depending on temp) 250 degrees is a pretty good temp. Not less than 200, not more than 300. Tons and tons of smoke.
Trim the excess fat with an electric knife, cut the brisket, and cover it with the gravy after you cut it. If done correctly, it'll turn out pretty damn good.
Not saying this is the only way to do it, but this is how we always do it and it turns out badass every time.
Posted on 7/1/11 at 9:44 am to LSUballs
quote:
Nosir, you want that fat drippin down through that mofo.
I read it really just all drips around the sides and is not absorbed by the meat.
Posted on 7/1/11 at 9:48 am to colorchangintiger
quote:
fat side down
You only want to do this if you are cooking it directly over the coals. They say it will protect the meat. Read that link the other guy posted, it'll guide you to brisket xanadu.
Posted on 7/1/11 at 9:51 am to colorchangintiger
General rule of thumb is 1/4" of fat cap left on. What you have is not a packer, rather a trimmed flat.
As has been mentioned by a few others, always fat side up. I generally dont use mesquite, but for some reason I do like it on brisket.
As has been mentioned by a few others, always fat side up. I generally dont use mesquite, but for some reason I do like it on brisket.
Posted on 7/1/11 at 9:54 am to LSUballs
quote:
I wouldn't smoke it for 12hrs
This. You will end up with something you will not like. Smoke no more than 4, then foil.
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