Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: veryolddog on September 02, 2013, 11:28:29 AM
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Well, this is a cooking weekend. I started off with the Weber Kettle on Friday and had my Pizza disaster. Then I used the wood smoker on Saturday and had some great country style ribs. Yesterday, I had a successful pizza cook on the Weber Kettle. Today I started up the Pellet Smoker and put on a very small brisket. A few months ago, I bought a trimmed brisket from Sam's Club, cut it in half and successfully cooked that half. There really is only the two of us so even a half of a brisket becomes a lot of meat for two people. We froze some, and my wife brought some to my son's business and it was gobbled up.
I have been marinading this brisket for 3 days in my Texas Rub with one cup of Teriayki, 1 cup olive oil, 1 cup beef broth, and 1 cup of worcestorshire sauce. After removing the brisket from the marinade, I just placed salt and fresh ground pepper on top of the fat cap of the brisket. It's on at 225 degrees, Maverick is set up, and pellet hopper loaded.
Now it is time to sit back and relax. I am watching Turner Classic Movies about the History of Cinerama and now it is time to switch to the Encore Channel where they are having a James Bond Marathon Movie thing going on .... Diamonds are Forever is getting ready to come on.
I sure hope that I get the results of Sam3. Well, we have a little while to go. Food temp 97 and pit temp 232. Waiting and watching.
Have a great holiday!
Ed
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Watching.....
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Enjoy the tube Ed, and keep us posted on that briskie.....
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Watching.....
X2
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Watching.....
X2
x3. yeah, I like your cooks. 8)
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Just hit the stall at 140 degrees. I was hoping to foil at 160 to 165. Guess that I'll pop open a beer and relax.
Ed
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Yup, let the stall do its thing..............
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Foiled at 163, when I caught it. Was taking a nap. Foiled up sweet corn and put in a plate of hatch chili peppers mixed with onions and mushrooms sprinkled with salt, pepper, Italian seasoning, olive oil and butter.
Beef with two vegetable sides. No starch. Brisket IT 174 and rising rapidly.
Ed
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Interesting marinade Ed. I'm sure looking forward to the sliced shot!
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Interesting marinade Ed. I'm sure looking forward to the sliced shot!
Me too!
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I have to say that this is the best brisket that I have cooked to date. This was extremely moist and juicy. I followed the advice of Smokeasuarus and the example of Sam3 who made his brisket yesterday. I did not have any extra beer to put into the brisket pan at foil time so I just used beef broth and that was very satisfactory.
What I think makes this brisket the best for me is that I marinaded the brisket for three days in my Texas Rub and added 1 cup each of olive oil, beef broth, worcestershire sauce, and teriyaki sauce to the rub along with about 6 tablespoons of minced garlic. I was thinking about injecting the marinade, but I quit this thought and just put on kosher salt and fresh ground pepper. I also do this to my Tri Tip Sirloins with outstanding results and I think that this just carried over to the brisket. I am very, very pleased with the result and so is my wife and Dixie who gave this a two paws up rating.
I just wanted to share one other piece of information. I put this on at 9:00 AM this morning and it came off the smoker at 5:30 PM this evening.
Here's a video presentation that sums up the process and illustrates the results.
Ed
http://youtu.be/GHp506WRuPo
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Great outcome VOD. I see you married over your head too. ;)
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Nice job, Ed. I like the new intro! Great looking cook and the results look juicy and make me want to have a sandwich!
Thanks for sharing.
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Looks really good.
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Very nice job Ed. Extremely juicy!!
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It was a good brisket weekend around here. Great job Ed.
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Excellent job Ed! That is one juicy brisket. I like your choice of sides. Great video as well!
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It was a good brisket weekend around here. Great job Ed.
Thanks, everyone for your comments, they are very encouraging. Sam3, I followed your cook to learn and Smoke gave the advice and follow through. I think that Smoke should carry the title of "Professor Emeritus of Smoke". He is always exploring something new and his lessons are extremely worthwhile to all of us.
Ed