Let's Talk BBQ

Recipes => Recipes => Beef Recipes => Topic started by: KJRsmoker on July 30, 2016, 02:38:32 PM

Title: My first brisket on my MAK
Post by: KJRsmoker on July 30, 2016, 02:38:32 PM
I purchased a 16lb USDA Prime brisket from Costco.
(http://i1042.photobucket.com/albums/b424/kurtrous/9704f90b-473f-416d-8493-eec6a5dc148b_zpsvwi3k5fu.jpg)

After trimming it, I coated it with a rub consisting of onion powder, black pepper, garlic powder, brown sugar, paprika, and Kosher salt.
(http://i1042.photobucket.com/albums/b424/kurtrous/IMG_2807_zpsdux68sbe.jpg)

I loaded my MAK up with hickory pellets, set it to 225, and put the brisket on at 8:20pm.
(http://i1042.photobucket.com/albums/b424/kurtrous/IMG_2809_zps6ktxjlxb.jpg)

16 hours later, at 12:20pm, I took it off and let it rest for 5 looooong minutes.  The juice just poured out while slicing.  The brisket turned out fantastic. 
(http://i1042.photobucket.com/albums/b424/kurtrous/IMG_2810_zpsj7e5gbxw.jpg)
(http://i1042.photobucket.com/albums/b424/kurtrous/IMG_2812_zpsfwzwpqjv.jpg)
(http://i1042.photobucket.com/albums/b424/kurtrous/IMG_2813_zpsj6kybojy.jpg)
(http://i1042.photobucket.com/albums/b424/kurtrous/IMG_2814_zpsq4evqqgg.jpg)

I wish I could take the credit for the cook, but that would have to go to the Pellet Boss and my MAK 2 Star.
Title: Re: My first brisket on my MAK
Post by: Smokin Don on July 30, 2016, 02:54:38 PM
That looks like some fine brisket KJ!!! Nice cooking!!! Don
Title: Re: My first brisket on my MAK
Post by: tailfeathers on July 30, 2016, 02:55:56 PM
Um, did your equipment buy the brisket, trim it, rub it and put it on itself? Take credit where it is due!!!
Title: Re: My first brisket on my MAK
Post by: smokeasaurus on July 30, 2016, 02:56:20 PM
That is a great looking brisket.

Sorry to hear about the juice pouring out. You need to rest the brisket for an hour or two, I do three. During the cooking process, juices are forced to the outer edges of the roast. The long rest allows the juices to redistribute back into the roast. This way when you do slice, the majority of the juices will remain instead of pouring out on the cutting pan.  :)
Title: Re: My first brisket on my MAK
Post by: KJRsmoker on July 30, 2016, 03:05:24 PM
I wasn't complaining about the juices running out.  I know you need to rest it for a bit, but I couldn't wait.  Maybe next time I'll let it rest for at least an hour.  Regardless, it turned out amazing and the meat was still extremely juicy.  Even the wife liked it.
Title: My first brisket on my MAK
Post by: Pappymn on July 30, 2016, 03:34:17 PM
That looks killer. Nice barkage
Title: Re: My first brisket on my MAK
Post by: smokeasaurus on July 30, 2016, 04:34:56 PM
Quote from: KJRsmoker on July 30, 2016, 03:05:24 PM
I wasn't complaining about the juices running out.  I know you need to rest it for a bit, but I couldn't wait.  Maybe next time I'll let it rest for at least an hour.  Regardless, it turned out amazing and the meat was still extremely juicy.  Even the wife liked it.

If the wife is happy, ya know ya nailed it  :)
Title: Re: My first brisket on my MAK
Post by: HighOnSmoke on July 30, 2016, 04:43:55 PM
Awesome looking brisket!
Title: Re: My first brisket on my MAK
Post by: tomcrete1 on July 30, 2016, 04:55:35 PM
Wow! Looks fantastic!
Title: Re: My first brisket on my MAK
Post by: ACW3 on July 30, 2016, 06:13:18 PM
DAYUM!!  That looks mighty tasty!  I'll have a couple of slices, please.

Art
Title: My first brisket on my MAK
Post by: zueth on January 13, 2018, 09:27:27 PM
Looks darn good. What about doing a FTC?


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Title: Re: My first brisket on my MAK
Post by: KJRsmoker on January 14, 2018, 10:18:17 AM
Quote from: zueth on January 13, 2018, 09:27:27 PM
Looks darn good. What doing a FTC?


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I got this method from a pitmaster when I took a BBQ in Chicago.  His business has a 4 hour class where he explains his cooks, gives a tour of his smokers, hands on stuff as well, and then you get eat a ton of meat.  It was an experience.
Title: Re: My first brisket on my MAK
Post by: RAD on January 14, 2018, 11:37:12 AM
Quote from: zueth on January 13, 2018, 09:27:27 PM
Looks darn good. What doing a FTC?


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FTC stands for foil, towel, chest/cooler. When the brisket is hot off the smoker you can FTC the brisket to have it come up a few temps and stay hot for several hours until you are ready for it. FTC works on butts, ribs, roasts, etc...