Click Here!
Page 2 of 2 FirstFirst 1 2
Results 11 to 18 of 18

Thread: First Brisket

  1. #11
    RIP my Tanner! \_==o IxxI's Avatar




    Join Date
    Aug 2005
    Posts
    5,033
    Liked
    584 times
    Karma
    1508073
    Images
    58
    Mentioned
    7 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    133 Post(s)

    Question

    Come on, come on, where's the ending to the story? We want pics too!

  2. #12
    2nd Scoring Line Chateau Bow Wow's Avatar




    Join Date
    Dec 2005
    Posts
    832
    Liked
    65 times
    Karma
    1000095000
    Images
    3
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    5 Post(s)

    Default

    Quote Originally Posted by \_==o IxxI View Post
    Come on, come on, where's the ending to the story? We want pics too!
    Everything was going great, had grill temps between 200 and 250 all day, around 2:00pm I went out to take the temperature of the brisket(in my early morning fog I forgot to insert the temp probe in the brisket), I figured it would be at around 150ish and I would have a few more hours to go. I opened the cover and it looked great, a nice dark bark.



    I stuck the temp probe in and got a 187! From what I have read, a brisket is done about 185, so I pulled it off to let it rest for a while before slicing.



    It turned out just a little dry, but the flavor made up for it. You know its good when no one adds BBQ sauce. My wife took some of the left overs to work the next day and they made sandwiches, she said everybody loved it. I'm still trying to figure out how come it cooked so quickly. I'm wondering if the thermostat in the cover is off? Lesson learned, next time I won't forget to put the temp probe at the beginning.

  3. #13
    Gunga galunga. 4/10/82's Avatar




    Join Date
    Sep 2006
    Posts
    5,299
    Liked
    99 times
    Karma
    1050000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    12 Post(s)

    Default

    looks good. my slightly cheating technique is to start it in the oven, tightly wrapped in aluminum foil for about 6 hours at 200-225. then, you can finish it in the smoker for about 2-3 hours. the foil keeps it very moist, and you get plenty of smoke flavor in the last couple of hours. you might want to try some fruit juice in the pan as well. i like to use apple juice.

    also, you can reserve the juice from the foil and make a really fantastic gravy by adding a couple of pounds of chopped mushrooms and let it all slowly reduce. i usually mix the gravy with some egg noodles and have a great side to go with the meat.

  4. #14
    2nd Scoring Line




    Join Date
    Sep 2003
    Posts
    364
    Liked
    9 times
    Karma
    1000000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    0 Post(s)

    Default

    I recommend getting a oven thermometer and putting it right on the grill that way you get your reading of your cooking temp at the same level as the meat. I also find it best to add coals that are already lit to keep temp. fluctuation to a minimum.

    I have to say, I have been BarBQin' for about 10 years and this looks pretty impressive for your first brisket. Well done.

  5. #15
    #1 fan VEGASKING's Avatar




    Join Date
    Apr 2001
    Posts
    2,992
    Liked
    41 times
    Karma
    1005000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    7 Post(s)

    Default

    I also just made a brisket for the first time this week. Just put a rub on it and some bbq sauce in the slow cooker and it turned out great. Homemade tamales are up next on the to try list.

  6. #16
    Go, Kings, Go rinkrat's Avatar




    Join Date
    Aug 1999
    Posts
    210,764
    Liked
    7080 times
    Karma
    55386126
    Images
    6660
    Mentioned
    60 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    504 Post(s)

    Default

    I had the brisket at the Lawry's Carvery the other night and it was the bomb. I'll have to try cooking one sometime. Reminded me of Tri-Tip.

  7. #17
    FBJ
    FBJ is offline
    LGK's Red Baron FBJ's Avatar




    Join Date
    Sep 2005
    Posts
    20,268
    Liked
    19389 times
    Karma
    105193176
    Images
    1
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    221 Post(s)

    Default

    Flat-cut brisket brined for 10 days = corned beef.

    Corned beef rubbed down with salt and spices and smoked = pastrami.

    Pastrami = King of Salted Meats
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  8. #18
    It's real now Doug Fresh's Avatar




    Join Date
    Mar 2002
    Posts
    5,251
    Liked
    145 times
    Karma
    1010000
    Mentioned
    6 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    10 Post(s)

    Default

    Quote Originally Posted by FBJ View Post
    Flat-cut brisket brined for 10 days = corned beef.

    Corned beef rubbed down with salt and spices and smoked = pastrami.

    Pastrami = King of Salted Meats
    Smoked Meat Theorem FTW!
    "...it becomes important to add the right people...and staying with the theme that we're not going for the sex, we're going for the meat.

    -Dean Lombardi to The Globe and Mail's Eric Duhatschek; July 10, 2009

Page 2 of 2 FirstFirst 1 2

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68