Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: RAD on February 16, 2014, 01:10:58 PM

Title: Brisket Time
Post by: RAD on February 16, 2014, 01:10:58 PM: Saw this brisket for 3.99/lb and decided it was a good time to do a brisket. It says “Angus Beef Brisket Whole Untrimmed” but it looks like it’s the flat without the point. And it isn’t very big. I guess it’s like the brisket that TenHunterR posted. But I’m pretty sure it’s only the flat, which is OK for us. Only thing I miss would be the brunt ends.

I only salt, pepper, and garlic typically when I do briskets and make sure I have some moisture in the chamber. My maverick is being used for the bacon in my electric smoker so this was monitored by placing a long stemmed thermo in the top vent to monitor the chamber temp and I have been using an regular thermo to check the IT of the brisket.

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Title: Re: Brisket Time
Post by: sliding_billy on February 16, 2014, 01:34:40 PM: Nice way to spend a Sunday.
Title: Brisket Time
Post by: Pappymn on February 16, 2014, 02:12:42 PM: Does the toothpick tell you the grain of the meat or which way to slice it?
Title: Re: Brisket Time
Post by: RAD on February 16, 2014, 02:14:54 PM: Quote from: Pappymn on February 16, 2014, 02:12:42 PM
Does the toothpick tell you the grain of the meat or which way to slice it?
For me it tells me where to start the slicing. I know others use it for the grain direction. Just get a system and stick with it or right it down if you can't remember. ;D
Title: Re: Brisket Time
Post by: smokeasaurus on February 16, 2014, 02:22:05 PM: Watching this one. (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg.html)
Title: Re: Brisket Time
Post by: Pam Gould on February 16, 2014, 02:51:07 PM: Quote from: RAD on February 16, 2014, 01:10:58 PM
Saw this brisket for 3.99/lb and decided it was a good time to do a brisket. It says “Angus Beef Brisket Whole Untrimmed” but it looks like it’s the flat without the point. And it isn’t very big. I guess it’s like the brisket that TenHunterR posted. But I’m pretty sure it’s only the flat, which is OK for us. Only thing I miss would be the brunt ends.

I only salt, pepper, and garlic typically when I do briskets and make sure I have some moisture in the chamber. My maverick is being used for the bacon in my electric smoker so this was monitored by placing a long stemmed thermo in the top vent to monitor the chamber temp and I have been using an regular thermo to check the IT of the brisket.

I love them brunt ends.. .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: Brisket Time
Post by: Savannahsmoker on February 16, 2014, 03:08:02 PM: Flat is go to be good with or without the burnt ends.

I assume this will be up for dinner later tonight, right?
Title: Re: Brisket Time
Post by: RAD on February 16, 2014, 03:13:41 PM: Quote from: Savannahsmoker on February 16, 2014, 03:08:02 PM
Flat is go to be good with or without the burnt ends.

I assume this will be up for dinner later tonight, right?
Yes sir, that is my plan. Sides, undecided at this time.
Title: Re: Brisket Time
Post by: RAD on February 16, 2014, 04:07:58 PM: Pulled, tested and approved. FTC for a little and then dinner is served.

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Title: Re: Brisket Time
Post by: Savannahsmoker on February 16, 2014, 04:25:52 PM: Well I just filled up on ribs but no doubt I could still eat a plate of that brisket.
Title: Re: Brisket Time
Post by: africanmeat on February 16, 2014, 04:34:41 PM: Quote from: smokeasaurus on February 16, 2014, 02:22:05 PM
Watching this one. (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg.html)

Me 2
Title: Re: Brisket Time
Post by: CDN Smoker on February 16, 2014, 04:40:51 PM: Looking real good from here ;D
Title: Re: Brisket Time
Post by: Las Vegan Cajun on February 16, 2014, 05:01:52 PM: Looking good. ;)
Title: Re: Brisket Time
Post by: RAD on February 16, 2014, 06:02:30 PM: Looks and taste ready

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Title: Re: Brisket Time
Post by: smokendevo on February 16, 2014, 06:09:54 PM: Looks like a nice smoke ring and good looking brisket to me. I love brisket but its just to expensive up here in Ontario.
Title: Re: Brisket Time
Post by: muebe on February 16, 2014, 06:11:05 PM: Looks good RAD!
Title: Re: Brisket Time
Post by: smokeasaurus on February 16, 2014, 06:30:15 PM: That will work. I hope mine comes out half as good as yours did :P :P
Title: Brisket Time
Post by: Pappymn on February 16, 2014, 06:32:28 PM: Really nice!
Title: Re: Brisket Time
Post by: TentHunteR on February 16, 2014, 08:45:44 PM: (http://www.letstalkbbq.com/index.php?action=dlattach;topic=8111.0;attach=6334;image)

Those are some really, really nice slices, RAD!
Title: Re: Brisket Time
Post by: TwoPockets on February 16, 2014, 09:25:05 PM: Looks good RAD, I haven't done a brisket in a long time. Need to do one.
Title: Re: Brisket Time
Post by: Las Vegan Cajun on February 16, 2014, 10:25:58 PM: Great looking brisket, you done good. ;)
Title: Re: Brisket Time
Post by: RAD on February 17, 2014, 07:45:04 AM: I am going to vac seal and freeze leftover. What do you guys add to the brisket before freezing?
Title: Re: Brisket Time
Post by: Savannahsmoker on February 17, 2014, 11:11:30 AM: Quote from: RAD on February 17, 2014, 07:45:04 AM
I am going to vac seal and freeze leftover. What do you guys add to the brisket before freezing?

Sweetie vac bags the extras just like we would serve it and we always make extras.
To reheat the frozen meals she places the bag of meat still sealed into simmering water for 30 minutes, longer does not hurt it.
Serves up just like out of the pit.
Title: Re: Brisket Time
Post by: MossyMO on February 17, 2014, 11:18:08 AM: Nice work as the brisket looks excellent!
Title: Re: Brisket Time
Post by: africanmeat on February 17, 2014, 02:37:59 PM: Great looking brisket ,nice smoke ring .
work of a pro.
Title: Re: Brisket Time
Post by: TMB on February 17, 2014, 02:43:15 PM: Quote from: africanmeat on February 17, 2014, 02:37:59 PM
Great looking brisket ,nice smoke ring .
work of a pro.
X2 great job!
Title: Re: Brisket Time
Post by: Saber 4 on February 19, 2014, 09:58:37 PM: Quote from: TMB on February 17, 2014, 02:43:15 PM
Quote from: africanmeat on February 17, 2014, 02:37:59 PM
Great looking brisket ,nice smoke ring .
work of a pro.
X2 great job!

X3
Title: Re: Brisket Time
Post by: Smokin Don on February 20, 2014, 01:02:44 AM: Nice brisket Rad!!! Don
Title: Re: Brisket Time
Post by: HighOnSmoke on February 20, 2014, 04:00:57 AM: Perfect looking brisket Rad!
Title: Re: Brisket Time
Post by: RAD on February 20, 2014, 06:07:29 AM: thanks everyone. nothing left to freeze, my youngest daughter came over and took the rest ;)
Title: Re: Brisket Time
Post by: Wing Commander on February 20, 2014, 09:15:53 AM: Great cook and nice smoke ring.