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Thread: The FIRST Brisket!

  1. #1
    Join Date
    Mar 2007
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    The FIRST Brisket!

    OK. I got some instructions from Brent. He did ribs and we talked. I have the smoker [needs some assembly]. No fancy expensive thermometer - yet. I'll go with the smoker thermometer and hope for the best.

    So first it gets rub, right? The rub stuff I wrote down was: Basic red meat rub components:
    Salt, pepper
    Garlic, onion
    Paprika, chili pepper.

    How about dry mustard exchange for the scary chilli pepper? How much of each?

    Second question. Am I to do any trimming or leave the fat back on, and smoke with it on top?

    Undoubtedly, more questions later. Hang in here with me. That's a pricey hunk of meat!
    ++++++

    Some say the land of milk and honey; others say the land of fruits and nuts. All together my sort of heaven.

    Power is not taken. It is given. Who have you given yours to? Hmmmm?

    Carol Reed

  2. #2
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    Chili powder isn't scary at all. It's really mellow and is just adds flavor, no heat.

    Cayenne pepper is pretty scary though.

    Looks like a bunch of us are doing brisket! I'll be doing 1/2 a brisket as well, since I can't really see cooking such a huge amount for just the two of us.

    Look at Jim's thread on the brisket as well, I think he has some good ideas.

    Darren is the expert, so anything he says, I'd take for gospel.

    I'll be putting mine in early in the morning at 220, and will wrap it midway through with some homebrew in to add moisture. My latest brew, a blonde summertime ale, is very light, and kind of sweet, and not too bitter, so it should work pretty well.
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


  3. #3
    Join Date
    May 2007
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    Thomasville, GA
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    No brisket for me this weekend. After all, I'm a native TEXAN! It ain't that big a deal if you have the right DNA.

    Pork ribs (St. Louis trim), pork butt, pork chops, chicken breasts on the smoker and we'll be ready to go!
    Bill Arnold
    Citizen of Texas residing in Georgia.
    NRA Life Member and Member of Mensa
    My Weather Underground station

  4. #4
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    You know, put it together, season it, and practice dialing in the temperature.

    You'll do fine with thermometer on the front. Just set the temperature low, let it run for 10 minutes or so, see what the temp says. Make a very small adjustment, wait another 10 minutes, etc... Once you get the temp dialed in, then mark it on the thermostat with a sharpie to make sure you know where the settings are.
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


  5. #5
    Join Date
    Jan 2011
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    Quote Originally Posted by Brent Dowell View Post
    Chili powder isn't scary at all. It's really mellow and is just adds flavor, no heat........
    ^^^ This!!!
    and about the exchange question....that's the fun of rubs, experiment after experiment...Yum yum yum in the tum tum tum
    The perception of perfection is perfectly clear to everyone else

  6. #6
    Join Date
    Aug 2008
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    While Brent finishes up our PID's and knowing the analog on the MES is interesting at best!!, we ran to Lowes a couple weeks ago and I picked up a Taylor single probe digital for $16. I use it two ways; to get the smoker to the right temp and then stick it in the meat and follow it. One of the best 16 bucks I've spent!
    Last edited by Jim Burr; 08-31-2013 at 02:37 PM.
    Your Respiratory Therapist wears Combat boots

  7. #7
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    Mar 2007
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    Grrrr. No Lowes here. HD has nothing in the store here. Winging it. Will assemble the smoker this morning and season it. If there is time I will put on the smoked shrimp boats later today that have been waiting in the freezer. Plan to get some spices later and apply the rub to the brisket and refrigerate tonight. May not get this in the smoker until Monday though. I am gone tomorrow morning for 9 hours or more.
    ++++++

    Some say the land of milk and honey; others say the land of fruits and nuts. All together my sort of heaven.

    Power is not taken. It is given. Who have you given yours to? Hmmmm?

    Carol Reed

  8. #8
    Join Date
    May 2007
    Location
    Kansas City, Missouri
    Posts
    13,467
    I picked up a butt and brisket, have a pork tenderloin also. I may go get another butt before tomorrow morning though. I've actually been buying different rubs at the store lately to try them out for variation, but a basic rub I use is:

    2 tablespoons kosher salt
    2 tablespoons granulated sugar
    1 tablespoon brown sugar (packed)
    2 teaspoons dried chile powder
    2 teaspoons sweet Hungarian paprika
    1 teaspoon cumin
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder

    I usually double/quadruple that recipe, but I use it quite often and keep some in a mason jar. I do substitute 1 tablespoon of the granulated sugar for Turbinado sugar (Sugar in the Raw) as the size is a little larger and seems to crust a little better.
    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  9. #9
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    Aug 2007
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    Quote Originally Posted by Carol Reed View Post
    Grrrr. No Lowes here. HD has nothing in the store here. Winging it. Will assemble the smoker this morning and season it. If there is time I will put on the smoked shrimp boats later today that have been waiting in the freezer. Plan to get some spices later and apply the rub to the brisket and refrigerate tonight. May not get this in the smoker until Monday though. I am gone tomorrow morning for 9 hours or more.
    It'll work fine... We are doing ours on monday too...
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


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