Author Topic: Beef Brisket  (Read 11656 times)

es1025

  • Hero Member
  • *****
  • Posts: 1159
Beef Brisket
« on: January 11, 2014, 05:57:33 PM »
Tomorrow I will be firing up the ole #3 for some brisket

I purchased a 4lb brisket from BJ's and instead of injecting I used my meat tenderizer.  The Brisket is currently marinading in a mixture of beef broth, worcestershire, soy sauce, and some beer. 

The smoke will be 3oz of cherry wood at 240 degrees until an IT of 160-165, wrap until 195.

Planning on 2 hours/lb.

I am going to let the brisket rest a room temperature for an hour tomorrow AM.

 
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Beef Brisket
« Reply #1 on: January 11, 2014, 07:11:44 PM »
Sounds good, Ed!  I never let rest at room temp before throwing in the smoker. I believe the time it takes the wood to start smoking is all it takes to "warm" cold meat when cooking.  It takes a good 15-20 minutes for the smoke to start rolling...in that time, the meat is warming, too, but without the benefit of smoke on it.  Theory is, that by the time smoke is being produced, the meat has warmed to around "room temp."  Especially with large cuts, we want to maximize smoke exposure up to about 140 IT.  If you "warm" the meat prior to cooking, you take away that valuable smoke time.
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

Three Sons BBQ

  • Hero Member
  • *****
  • Posts: 419
Re: Beef Brisket
« Reply #2 on: January 11, 2014, 08:53:44 PM »
Awesome!!

Please send photos. I am a brisket novice... Did one and it was a hit!
Brinkmann '07... Offset '11... Smokin-It '13!!!

es1025

  • Hero Member
  • *****
  • Posts: 1159
Re: Beef Brisket
« Reply #3 on: January 12, 2014, 07:09:15 AM »
I actually let the brisket "rest" with the rubs on, I typically let the rub sit for 15 minutes each side.  the little beauty hit the smoker at 7am est.

Pictures of the finished product to follow.

Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

es1025

  • Hero Member
  • *****
  • Posts: 1159
Re: Beef Brisket
« Reply #4 on: January 12, 2014, 11:03:20 AM »
Four hours in IT is 151.

Looking good!

Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

es1025

  • Hero Member
  • *****
  • Posts: 1159
Re: Beef Brisket
« Reply #5 on: January 12, 2014, 03:22:18 PM »
Tweaked the recipe

Wrap at 150 added 1cup of beef broth

Bumped the temp to 240-250, I am going to smoke at this temp going forward.

Pulled at 203, removed the liquid to make a au jus.

Letting rest for at least an hour.

Pictures to follow...
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Beef Brisket
« Reply #6 on: January 12, 2014, 03:28:57 PM »
You just made me very hungry, Ed!  I'm still waiting on my Boston butt to finish!  Bet that briskie is some kind of good! ;D
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

es1025

  • Hero Member
  • *****
  • Posts: 1159
Re: Beef Brisket
« Reply #7 on: January 12, 2014, 04:21:59 PM »
Patience my friend

Your palate will be satisfied shortly!

Resting in the cooler...
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Beef Brisket
« Reply #8 on: January 12, 2014, 04:26:04 PM »
I don't know about you, Ed, but my patience gets tested when it's down to the last 10 degrees, and I've been smelling that smoky goodness all day!   ???   Wish there was a "fast forward" button at the end!!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

es1025

  • Hero Member
  • *****
  • Posts: 1159
Re: Beef Brisket
« Reply #9 on: January 12, 2014, 05:10:55 PM »
I let the brisket rest for 2 hours.

Really tender and juicy.  Served with cole slaw no shown.

Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Beef Brisket
« Reply #10 on: January 12, 2014, 05:30:17 PM »
Now you really have me Jones'n, Ed!  My pork butt just got wrapped @ 200!  Resting in the cooler for about 30 mins!  I wish we could exchange "smell-o-vision!"  ;D
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

Three Sons BBQ

  • Hero Member
  • *****
  • Posts: 419
Re: Beef Brisket
« Reply #11 on: January 12, 2014, 06:33:57 PM »
Wow - those are some really nice photos!!

If it tastes nearly as good as it looks you're home free.
Brinkmann '07... Offset '11... Smokin-It '13!!!

es1025

  • Hero Member
  • *****
  • Posts: 1159
Re: Beef Brisket
« Reply #12 on: January 20, 2014, 07:37:11 PM »
I was satisfied but I will inject next time, I thought the brisket was a touch dry.  Good but not as good as the inject brisket.  It was a good experiment.  My friends at work loved the brisket. Free food is always good.
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Beef Brisket
« Reply #13 on: January 20, 2014, 08:06:59 PM »
I always inject, now, but am seriously wanting to brine one!  Does wonders on chicken and pork, so why not beef?
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

es1025

  • Hero Member
  • *****
  • Posts: 1159
Re: Beef Brisket
« Reply #14 on: January 21, 2014, 08:23:59 AM »
A brine should work but not sue how much penetration you are going to get. The injections get deep into the meat. I would say give it a shot on a small flat.
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?