Brisket!

Well, I'm going to be up off and on anyway, so I figured I'd do a post on smoking brisket. I always check when I'm at the local Wal-Fart to see if they have any Choice-grade packer briskets in-they did this time!

This is a 10+ pounder that I trimmed some, and rubbed it with my usual home-made hodge-podge rub that I make up on the spot (but they always win raves!). For brisket, it's generally some combination of black pepper, kosher salt, Montreal steak seasoning, onion powder, garlic powder (and this time a little paprika and brown sugar cuz why not?:p).
http://i767.photobucket.com/albums/x...psb16ukkbo.jpg

My experience with rubs is that any combo that passes the taste test off a pinky dipped in it will be great on your meat! Plus most rub recipes that I see have varying ratios of six or seven basic spices depending on whether they are beef or pork.

I put it on my Akorn kamado over a bowl full of Royal Oak, with some hickory and pecan chips and chunks for smoke flavor. It's riding somewhere in the mid-200's according to the (inaccurate) dome thermometer. I used to wear myself out obsessing over temps (and constantly adjusting vents chasing those temps!) until my dual-probe Maverick with remote sensor broke. I realized that it made no difference to the meat whatsoever and haven't bothered replacing it.

I may post up an after shot or two later if I think of it. Does anyone else here smoke brisket or other BBQ? Please post up and hijack this thread with smoked meat.

Yours (cough-cough) in smoke-Aaron

Sounds great! Brisket is hard to come by this side of the pond as butchers here cut meat differently. Still cherishing the memories of Texas BBQ's in the 1980s. Especially the hickory-smoked meat. Hickory only recently became available here. I never use the BBQ as a smoker. I don't even own one with a lid.

All of my rubs have brown sugar, smoked paprika goes well with beef too.
Hard to go wrong although I did nail a few guests with too much cayenne and chilli one time. I ate it...

Sent from a moto x far far away

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Originally Posted by Kees

Sounds great! Brisket is hard to come by this side of the pond as butchers here cut meat differently. Still cherishing the memories of Texas BBQ's in the 1980s. Especially the hickory-smoked meat. Hickory only recently became available here. I never use the BBQ as a smoker. I don't even own one with a lid.

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Try Morrison's. I got a 2kg piece with point and flat. Over trimmed for me but tuned out well.

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I will next time I am in the UK.

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Originally Posted by Kees

I will next time I am in the UK.

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May have misunderstood "my side of the pond" lol

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Aaron ive been known to smoke some meat ( ask the guys at Charlies meetup), with brisket, it is best to keep it simple, beef is different from pork,, and down here in Oklahoma and Texas we like it with lots of pepper, and some kind of salt ,, dry mustard works well to,along with Garlic salt for sure , then some other seasonings as you like. the key is good smoke for the first couple of hours, and down here hickory is good,, or like we do out on the Rigs, just go gather some Mesquite around the edge of location , and enough time to get a little char (bark) on the outside, and take those burnins and sauce them up as appetizers Tc

Here's the tail end of one I did a few months back

http://i781.photobucket.com/albums/y...pscc1s7jsd.jpg

I know you'll nail it

Nice, Diesel-Well, this one is close enough to foil and put in a 225 oven until it passes the probe test. Then I will double-wrap it in foil and towels and stuff it in a small cooler for few hours to stew in its own juices-that's when it gets REALLY good!
http://i767.photobucket.com/albums/x...ps3zfzou04.jpg

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Originally Posted by tcrideshd

Aaron ive been known to smoke some meat ( ask the guys at Charlies meetup), with brisket, it is best to keep it simple, beef is different from pork,, and down here in Oklahoma and Texas we like it with lots of pepper, and some kind of salt ,, dry mustard works well to,along with Garlic salt for sure , then some other seasonings as you like. the key is good smoke for the first couple of hours, and down here hickory is good,, or like we do out on the Rigs, just go gather some Mesquite around the edge of location , and enough time to get a little char (bark) on the outside, and take those burnins and sauce them up as appetizers Tc

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Straight salt and pepper for me. My 3 year old boy can't get enough of it. Tastes great

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Originally Posted by ScoutHikerDad

Nice, Diesel-Well, this one is close enough to foil and put in a 225 oven until it passes the probe test. Then I will double-wrap it in foil and towels and stuff it in a small cooler for few hours to stew in its own juices-that's when it gets REALLY good!
http://i767.photobucket.com/albums/x...ps3zfzou04.jpg

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I like that you use the probe test :tu that's the way to do it my friend.

Have you considered after cooking it, just turn down your oven to as low as it will go. Usually about 170f. Then wrap it up after letting it sit for about 20 minutes to stop cooking, and put it in there for the rest time.
This has worked very well for me and it can be held safely for 20+ hours and never go into the temp danger zone.
And you're right about the taste, it gets better the longer the rest

Oh and it looks GREAT!!!!!

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Originally Posted by DaveTheGeordie

Straight salt and pepper for me. My 3 year old boy can't get enough of it. Tastes great

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I know that is how they do it in Texas, and I can't deny it yields an awesome brisket; it is, after all, Aaron Franklin's method (that and Prime grade meat). I just can't resist a few other spices I know are great additions.

Money shot!
http://i767.photobucket.com/albums/x...psc0mk2nzw.jpg
http://i767.photobucket.com/albums/x...psay5vucl3.jpg

BAM!!!! That looks really really good.

And I had pizza for dinner.......

Ya know...4th of July is usually time to fill the freezer with brisket.
Love that stuff!

Aloha!

Mmmmmm. Brisket! One of the many things the South does so well, IMO.

I was in Texas on a business meeting about 7 years ago and stayed at that "Under the Dome" super hotel resort near DFW, The Gaylord Resort and Convention Center. There was a BBQ Sportsbar inside the dome that served the best Brisket. They even allowed me (upon special request) to order "Burnt Ends". Yum x 10.

Next time I'm on the Mainland in the south, it will be Brisket time. Hats off to you gents that prepare it on the grill. I've never tried. Yet.

Mahalo!

-Zip

Oh the burnt ends! :tu

I take those for myself! ;)

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Originally Posted by DaveTheGeordie

Straight salt and pepper for me. My 3 year old boy can't get enough of it. Tastes great

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As a general rule I prefer just salt and pepper for good meat. Anything else is to cover it up.

You guys who are real brisket-heads (and who isn't?), if you are ever in Upstate South Carolina, there is a place over in Pendleton (near Clemson University) called The Smokin' Pig that serves up the most mouth-watering, tender and smoky brisket I have ever tasted. People who know say it is better than Texas brisket-it is that good!

SC is a pork state when it comes to BBQ, thus some kind of pig name for many of the joints, but that one inexplicably serves beef. We hit it up anytime we are over that way fishing the Chatooga-otherwise that part of SC is even more depressing than the rest of it.

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Originally Posted by ScoutHikerDad

You guys who are real brisket-heads (and who isn't?), if you are ever in Upstate South Carolina, there is a place over in Pendleton (near Clemson University) called The Smokin' Pig.

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There are Smokin' Pigs in Easley, SC and Wiliamston, SC too.
Excellent barbeque pork and chicken - and brisket.

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Originally Posted by criswilson10

There are Smokin' Pigs in Easley, SC and Wiliamston, SC too.
Excellent barbeque pork and chicken - and brisket.

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Yeah, we went to the Easley branch on our last trip-just as good as the Pendleton "mother ship" if not better!

edit: I always get the combination plate so I can try it all! Their ribs and pulled pork are stellar too-even the sides are good! (rare in a BBQ joint, even the legendary ones)