Brisket-a-go-go!

[Libohunden]

Brined, injected and rubbed. 12 hrs in and awaiting deliciousness! 

Has anyone else noticed that the stall seems longer when you inject?

 

[kz0m]

That looks yummy good!!  Stall does seem longer when I inject, I like your "water pan" ;-))

 

[Libohunden]

Thanks Carl!  Buying anything other than Texas brewed beer, is supporting the agendas of the state in which they are sourced. Think before you drink!

Wasn't too crazy about this one. But, if you like Brown ales, try Silt from Brazos Valley Brewery. It's fantastic!  Their Tres Leches Stout is also fantastic.

 

[Libohunden]

Turned out great as always.  I used malabar pepper in my rub this time... Strong flavor and a little spicy.

 

[SUMORAY]

Man, that looked really good. How tender was it ?

 

[DivotMaker]

Nice job, as usual, Libo!

 

[kz0m]

That bark looks awesome, I can taste it from here ;-)

 

[Libohunden]

Thanks gents!

The malabar black pepper definitely has a spicy kick to it. More than I thought. It takes less rub when you use it. Delicious though. Still finishing up some brisket sandwiches tomorrow.

 

[bob_loblaw]

Brined, injected and rubbed. 12 hrs in and awaiting deliciousness! 

Has anyone else noticed that the stall seems longer when you inject?

Makes sense.  The stall is evaporative cooling, so so the more liquid to evaporate the longer the stall.

 

[NDKoze]

I bought some Malabar Pepper at Costco last year and couldn't stand the taste of it. I gave it away and won't buy it again.

It wasn't that it was too spicy. It just didn't taste right to me.

This is obviously my subjective opinion though.

 

[Texan in Tulsa]

Libo that looks great.  My first smoke on my 3D will be a brisket next weekend. Do you mind telling me how long and what temp you did your brisket?

 

[Libohunden]

Tex, I don't have a 3d or an Auber. So my "dial" isn't as accurate as your buttons!  I would set it for 235 until it hits an internal meat temp of 195ish. I say that because sometimes I put a probe in the flat and one in the point. The flat will reach temp quicker than the point but the point won't be too far behind it. So sometimes, I'll go until it hits 200.

Time doesn't matter.  It will depend on several factors.  Brisket size being one of the big ones.  Let the internal meat temp be your guide on time. Full size packer will take you anywhere between 12-15 hours give or take but it all depends on the internal temp.

I prefer a simple rub and what I use mostly is equal parts of kosher salt, black pepper and paprika.  Give it a shot. Slather with mustard before applying the rub.

Hope yours turns out great!

 

[Libohunden]

Tex, when you do take your brisket out make sure you double wrap it in tin foil immediately, place it in an empty cooler and place a couple dry towels on top of it. Let it rest in the cooler for an hour or two before slicing. Don't worry, it will still be piping hot.

Good luck and post some pictures this weekend.  Looking forward to seeing your results!

 

[Texan in Tulsa]

Thanks for the tips Libo. Will definitely take some pics to post. Then need to find the proper place to post them in the forum.

 

[Libohunden]

You can post it in this section (big brother) or in the beef section.

Also, for a brisket I use 6 to 8 oz of wood. And ramp up the temp starting at 170 for 20 min or so before cranking it to 235. That is to keep to wood from igniting.  And I don't open the cabinet until the temp probe tells me the meat has hit the desired temp.  Works like a charm!

You'll be eating good on Sunday if you plan to smoke overnight.

 

[Texan in Tulsa]

Yep planning to enjoy some smoked brisket while watching the "Big" game and chugging a few frosty adult beverages.

 

[Libohunden]

Tex, how's your prep work coming on that Brisket? 

 

[Texan in Tulsa]

The brisket is trimmed up and rubbed down with Meat Church Holy Cow BBQ rub. My brother bought me a bunch of Meat Church rubs last year after he attended the guys smoking class in Waxahachie.  Letting that sit for about 30 minutes and will dust it again when I put it on.

Maiden run! Fingers crossed!!

 

[Libohunden]

How'd it turn out?  Pictures?

 

[Texan in Tulsa]

Hey Libo.....the brisket turned out pretty good. That rub has some good zip to it and great flavor. Would definitely use that rub again just a little lighter as it was a tad bit salty for my taste. Overall the brisket was juicy with a nice bark on it. Had some friends over and got high praise from them.