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Recipes => Beef => Topic started by: swthorpe on July 05, 2015, 03:06:55 PM

Title: Virgin Brisket
Post by: swthorpe on July 05, 2015, 03:06:55 PM: Putting this off long enough, I purchased a 8# brisket flat yesterday. Brined for 9 hours, then rubbed for an overnight rest using Jeff Phillips Texas rub. On the smoker today at 6am with 3 oz of hickory and 3 oz of mesquite at 225F. By 9 am, it was at 178IT and removed at 1pm at 196IT. I was hoping for a later removal around 2pm or so, but nevertheless, it is now resting in the cooler, double foiled and towels. Looking to slice around 5pm.
Title: Re: Virgin Brisket
Post by: DivotMaker on July 05, 2015, 03:56:45 PM: That's pretty, Steve! 8)
Title: Re: Virgin Brisket
Post by: gregbooras on July 05, 2015, 04:20:40 PM: Steve,

Looks good, enjoy!

Greg
Title: Re: Virgin Brisket
Post by: Grampy on July 05, 2015, 04:48:31 PM: Steve, let us know if it tastes as good as it looks.
Title: Re: Virgin Brisket
Post by: swthorpe on July 05, 2015, 06:25:51 PM: WOW! This bad boy was excellent! Even in the cooler for 4 hours, I could not believe how great it tasted, and I was not hesitant to share some with neighbors. The Jeff Phillips Texas rub gave it a nice taste, and the fat top was very sweet. Next time though, I will either trim the fat top back or smoke it with the fat top on the bottom...this time I had the fat side on top but it did not render down enough. All in all, though, I am very pleased with the end result. My virgin brisket is in the books.
Title: Re: Virgin Brisket
Post by: gregbooras on July 05, 2015, 06:30:35 PM: Quote from: swthorpe on July 05, 2015, 06:25:51 PM
WOW! This bad boy was excellent! Even in the cooler for 4 hours, I could not believe how great it tasted, and I was not hesitant to share some with neighbors. The Jeff Phillips Texas rub gave it a nice taste, and the fat top was very sweet. Next time though, I will either trim the fat top back or smoke it with the fat top on the bottom...this time I had the fat side on top but it did not render down enough. All in all, though, I am very pleased with the end result. My virgin brisket is in the books.

Steve,

I always go with fat cap down when I inject!

Nice smoke.

Greg
Title: Re: Virgin Brisket
Post by: DivotMaker on July 05, 2015, 06:32:37 PM: Glad your virgin briskie was a success, Steve! I like to trim the thick fat cap to about 1/4" thick, and score it (to accept brine/rub/smoke). I am also in the fat-side-down camp. Looks fantastic!!
Title: Re: Virgin Brisket
Post by: swthorpe on July 05, 2015, 06:34:36 PM: I was concerned about how dry the meat might end up, so after wrestling with this all night, I decided to go with the fat cap up. I think it would have been fine if I had trimmed off some of the fat. As it turns out, the fat top was actually pretty tasty.
Title: Re: Virgin Brisket
Post by: swthorpe on July 05, 2015, 06:36:08 PM: Thanks, Divot! I did score it, but I agree with you that I should have trimmed some off. Next time, I will try the fat side down.