November 14th, 2009, 03:42 PM #11
Come on, come on, where's the ending to the story? We want pics too!
November 15th, 2009, 10:47 PM #12
November 15th, 2009, 11:04 PM #13
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.
December 4th, 2009, 05:39 PM #14
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.
December 5th, 2009, 12:08 AM #15
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.
December 5th, 2009, 09:58 AM #16
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.
December 5th, 2009, 07:37 PM #17
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.
December 6th, 2009, 11:36 PM #18
Smoked Meat Theorem FTW!
Originally Posted by FBJ