Smoking a brisket

[Paté]

Today makes for a perfect today to smoke a nice 4lb brisket for dinner.

Started off cutting down the fat cap a bit and rubbing this thing down with mustard to keep the dry rub on.



Went from the red cap to this blue cap rub because it has 50% less salt. The other one was a bit much.



Started it around 7:00 am and this is around 4 hours in. Checked the probe temp and refilled the apple juice container. Cooked with the fat cap up this time to see if it makes a difference in meat tenderizing.



It will be cooked until it hits an internal temp of around 205, then pulled and foiled and gets to rest in a cooler for a couple of hours. Should be tasty.

I'll post pics of the results.

[chiburger]

Looks good. Care to share your recipe?

[TTSkipper]

Nice, I have a cryovacced choice full packer in the freezer waiting for Memorial Day. I like to do them Texas style with just coarse salt and pepper.

[Tonto]

I've been wanting to get into smoking for a while now.

What kind of smoker do you have?

We need more pics! More details!!

[Paté]

Mine is a Camp Chef pellet smoker private labeled by Browning. I figured it was a good way to start smoking and plan to move up to to a Traeger someday. Got it before Thanksgiving when Woot had a good deal on it. This was my first brisket. Hopefully they keep getting better.

[Diesel1]

Nice smoke ring, where's the resident smoker? Gonna have to try this one day

[Tonto]

Mine is a Camp Chef pellet smoker private labeled by Browning. I figured it was a good way to start smoking and plan to move up to to a Traeger someday. Got it before Thanksgiving when Woot had a good deal on it. This was my first brisket. Hopefully they keep getting better.

Damn, that smoker looks nice!

Is that wire a temp probe for the meat?


ETA: that brisket looks great

[Tonto]

Now I'm in the mood for some pastrami

[TTSkipper]

I made my own UDS, Ugly Drum Smoker, using a 55 gallon drum from Trade Fair Hardware in Amityville, some plumbing parts, expanded steel, and some stainless zip ties from HD and Lowes and a 22" and an 18" Weber kettle grill grates from an old kettle I had and an additional 22" grate I bought, and a pizza pan.

The drum


The charcoal basket


Some of the food I have made on it.

[Paté]

Damn, that smoker looks nice!

Is that wire a temp probe for the meat?


ETA: that brisket looks great

Yes. There's a push button on the control panel that allows you to show the smoker temp or the probe temp.

[Paté]

Looks good. Care to share your recipe?

Take the brisket and rinse it off. I then dry it and cover it with mustard. Cover the whole thing with rub and let it rip. I switch up the wood species I use and this one is being done with 25% pecan, cherry, applewood and hickory.

[Paté]

Hit 205 degrees in about 8 hours. Has a nice bark on it. Now it sits and rests for some time and then it will die a glorious death.

[Shamuscull]

If I get my house straightened out this summer hopefully I can start smoking at the end of summer fall

[chiburger]

Looks good!!! Now I need to wait for a Woot deal on a smoker. LOL

Mine is a Camp Chef pellet smoker private labeled by Browning. I figured it was a good way to start smoking and plan to move up to to a Traeger someday. Got it before Thanksgiving when Woot had a good deal on it. This was my first brisket. Hopefully they keep getting better.

[chiburger]

LIG = Long Island Gourmet?