[redbeerman]

Made a brisket on Saturday.  Turned out great.  Nice bark, could hold up to a knife, but was nice and tender.

Uncooked brisket with B's famous rub

Brisket after 8 hours in smoker and two wrapped in foil

Sliced


Sammich w/slaw

[bluesman]

Looks great Jim! 

What time and temp?

[Hokerer]

Looks great Jim! 

What time and temp?

Looks like maybe 10 hours (don't know about the temp)...

Brisket after 8 hours in smoker and two wrapped in foil

[redbeerman]

225F for 8 hours unwrapped.  One hour wrapped in foil at 225 and one hour wrapped with no heat.


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[euge]

Looks good!

Research "Texas Crutch" you might be able to shave 4 hours off your cook.

[bluesman]

Excellent technique euge. I use this technique when smoking brisket and it really works!

Crutch and Rest. The Texas Crutch is a technique for speeding the cooking and moisturizing the meat. The concept is that you wrap the meat tightly in heavy-duty foil with a little beef broth, apple juice, white wine, or light beer, and let it braise in the cooker. The best time to do this is when it hits the stall, at about 150°F. The stall is a maddening point in the process when the meat seems like it is stuck. The temp just doesn't rise for hours at a time. This is freaky and a lot of novices panic when it happens.

http://www.amazingribs.com/recipes/beef/texas_brisket.html

[redbeerman]

Great article Ron.  I have used the Texas Crutch technique before with very good results.  The meat was awesomely tender, but the bark suffered for it.  I guess I could have done the high heat before serving thing to improve the crust, but I must say this last one turned out pretty darn good!

[Joe Sr.]

I'm firing up the smoker this weekend for a BBQ with the neighbors.

Any suggestions for a cut to smoke other than brisket or pork shoulder (I've done those the past two weekends respectively, along with a couple of chickens)?

Or, should I stick with something I've done and just try to perfect it?  This is probably the wise course to take.

I'll also be doing a bacon explosion, just because.

[euge]

I'm firing up the smoker this weekend for a BBQ with the neighbors.

Any suggestions for a cut to smoke other than brisket or pork shoulder (I've done those the past two weekends respectively, along with a couple of chickens)?

Or, should I stick with something I've done and just try to perfect it?  This is probably the wise course to take.

I'll also be doing a bacon explosion, just because.

+1 to the bacon explosion!

I really like smoked chuck roast. Takes about as long as a Brisket but it won't dry out at all.

[Joe Sr.]

Cool.  Thanks Euge.

I'll see what looks good at the butcher shop this weekend.

The bad thing is, usually it all looks good.

I should take a photo of the sign they have that says they are supporters of PETA.

People Eating Tasty Animals.

[phillamb168]

Jeez, guys, come ON! Letting the BBQ style thread dip below the first page ON JULY 4TH??? Slackers!

I give you BRISKET.



This is the first time I've been able to get that meteorite-like bark to it. What was I doing wrong all those times before, with pork shoulder or brisket or whathaveyou? The answer my friends is blowin' in the wind: I didn't use enough smoke. For two hours at the beginning of the cook, any time the smoke stopped I would add 4 ounces of wood. That took care of it.

[bluesman]

Phil...that looks look you hit the mark.  I wish I could actually taste it.  Brisket is the toughest of all cuts to make right with any consistency.  Finding a good cut is key.

[euge]

It does look great. FWIW I spent most of the 4th watching BBQ Pitmasters. Doesn;t that count for anything? Picked up some good pointers.

[deepsouth]

awesome stuff guys.

[punatic]

The answer my friends is blowin' in the wind: I didn't use enough smoke. For two hours at the beginning of the cook, any time the smoke stopped I would add 4 ounces of wood. That took care of it.

I have found that with oak, hickory, guava, and kiawe (mesquite) too much smoke makes the meat taste bitter.  I smoke at the beginning of the cook, but go with just heat for the last 80% of the cook time.