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Smoking a brisket

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    Smoking a brisket

    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.
    Pat ------> NRA Endowment Member

    #2
    Looks good. Care to share your recipe?

    Comment


      #3
      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.
      Ben

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        #4
        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!!
        If Sonny had EZ-Pass, he'd have survived that hit...

        Comment


          #5
          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.
          Pat ------> NRA Endowment Member

          Comment


            #6
            Nice smoke ring, where's the resident smoker? Gonna have to try this one day

            Comment


              #7
              Originally posted by Paté View Post
              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
              If Sonny had EZ-Pass, he'd have survived that hit...

              Comment


                #8
                Now I'm in the mood for some pastrami
                If Sonny had EZ-Pass, he'd have survived that hit...

                Comment


                  #9
                  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.





                  Ben

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                    #10
                    Originally posted by Tonto View Post

                    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.
                    Pat ------> NRA Endowment Member

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                      #11
                      Originally posted by chiburger View Post
                      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.
                      Pat ------> NRA Endowment Member

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                        #12
                        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.



                        Pat ------> NRA Endowment Member

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                          #13
                          If I get my house straightened out this summer hopefully I can start smoking at the end of summer fall

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                            #14
                            Looks good!!! Now I need to wait for a Woot deal on a smoker. LOL

                            Originally posted by Paté View Post
                            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.

                            Comment


                              #15
                              LIG = Long Island Gourmet?

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