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24 replies

Brisket Photos 4-22-09

FM Former Member
Hello once again from Sunny South Texas!

It's been a while that I've posted, but not to worry, I've been lurking on here pretty often.

I made a brisket last night, and just had to share some pics.

The brisket got home last night at about 8:00PM. It was a 9 pound packer cut from Wal-Mart. After getting it out of the cry-o-vac bag, I seperated the flat and the big chunky part. (Oh, all these terms! Lol!) After I had the two big pieces, I trimmed the fat a little, and put on a very simple rub of salt and pepper.

Into a glass dish they went, outside on the counter(!), to bring them up to room temperature.

At midnight I put 3 chunks of mesquite and 1 Kingsford briquette into the SM008. I put the 2 pieces on seperate racks, with the flat on the uppermost rack, and the chunky part on the middle rack. Fat side up for both of them.

I set the temperature at 220, and walked away. In 30 minutes I checked to see if it was smoking, (it was,) and then I went to bed.

It wasn't checked again until 11:30AM!!!

I opened up the smoker, and inserted my probe into the flat,...it gave me a solid reading of 188. I then probed the chunky part, and it came in at 192!!! Also, the probe went in easily with the meat having just the right "give."

So I take out my two sheets of heavy duty aluminum foil, put on my deep-fry gloves, and covered the briskets in foil. I took them inside, and let them rest for 1 hour.

The brisket was absolute perfection!!!

It had just the right amount of smoke, the moisture was perfect for brisket, and the texture was super. Once again, just the right give.

Even though I've done this so many times, it still amazes me that such a perfect product can come out of the Cookshack with such minimal effort.

I'm having company over tonight, and I'm sure there won't be any left in the morning! (Sigh, well,... thankfully Wal-Mart is just nearby!)

Let me know what ya'll think!

Good Q'n!!!

Xavier


This is the brisket resting in foil for 1 hour.



This is what they looked like after resting one hour. I've already got one on the choppin' block!



Here is where I sliced it with the fat side up.



Then I flipped it over so you can see the smoke ring!





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T tomMember
Donna's family designed the original CS about a half century ago ,as a brisket cooker,and it has been great ever since.


Now ,if we could get more folks interested in learning to cook the product,like the cooker was designed,instead of seeking the secret spice,wood,phase of the moon,etc. Big Grin

Being from Texas you should have eaten brisket and know what one should taste like.

Unfortunately,folks find the "contest prize winner"on a long thread here,and wind up cooking sort of a polynesian pot roast.
Last edited by tom
T tomMember
In a n electric oven,or even in your house gas oven,a Kingsford briquet can sometimes produce a smokering.

It is for appearance,and not flavor.

Thus, smokerings are specifically excluded from judging criteria.

Now folks that cook direct ,over charcoal,where fat drips and burns off the hot coals,will get a different approach to flavor.

Hope this helps a little.
FM Former Member
Nice photos. Thx

quote:
Originally posted by Tom:...Being from Texas you should have eaten brisket and know what one should taste like...

Yep. Being from NC. I know exactly what I'm after with pulled pork. I can tweak it.

I've never had smoked brisket but what I've cooked in the CS - so I depend on what I read here.

I've never had a smoke ring on the brisket I've smoked.

Just salt and pepper. Who would have thought...
P pagsMember
quote:
Originally posted by Tom:
Donna's family designed the original CS about a half century ago ,as a brisket cooker,and it has been great ever since.


Now ,if we could get more folks interested in learning to cook the product,like the cooker was designed,instead of seeking the secret spice,wood,phase of the moon,etc. Big Grin

Being from Texas you should have eaten brisket and know what one should taste like.

Unfortunately,folks find the "contest prize winner"on a long thread here,and wind up cooking sort of a polynesian pot roast.


OK. OK. Guilty on the wood and polynesian roast. I truly love Texas briskett and will use Brisket 101 next. XROD's brisket looks to good not to try it.
FM Former Member
After using my special Uno Leche rub consisting of sweetened condensed milk and pureed oysters with mixed success, I finally moved on to an anchovy, butterscotch, and Chinese five spice rub for my brisket, with Honduran monkey wood for smoke. Again with mixed results. I was about to give up on brisket, but after searching the forum, I decided to try garlic salt and black pepper, with hickory as my smoking agent. Success at last! Who would have thought hickory was a good smoking wood. I thought all those BBQ joints used it because it was cheap. Big Grin

If anyone needs 100# of monkey wood chunks I can let you have it cheap.
FM Former Member
quote:
Originally posted by Tom:
Now ,if we could get more folks interested in learning to cook the product,like the cooker was designed,instead of seeking the secret spice,wood,phase of the moon,etc. Big Grin


Go to the bookstore and walk down the investment isle. Half the books there have the word "secret" in their title. People just want to believe that there is some secret knowledge out there, that if they knew, would totally change their life. In BBQ, as in most other things, it's work, practice, note keeping, experience, and in the case of brisket, a little cheating by use of a CS. Donna's family rocks!
wheelzwheelzSmmmmoooookin'!
quote:
Originally posted by Todd G.:
Go to the bookstore and walk down the investment isle. Half the books there have the word "secret" in their title. People just want to believe that there is some secret knowledge out there, that if they knew, would totally change their life. In BBQ, as in most other things, it's work, practice, note keeping, experience, and in the case of brisket, a little cheating by use of a CS. Donna's family rocks!


Kinda sound like that "exotic wood" thread. KISS method usually works fine! Big Grin
T tomMember
Yep,it is amazing how some very few new folks,don't like direction,when it doesn't mesh with their preconceived attitudes,about how" we forum people" should instantly give up "THE secrets" so they can be bbq experts in the first week,after finding a smoker.

I guess that's what you are ENTITLED to ,when your check clears?

Hope you guys haven't been wasting your time,becoming cooks. Roll Eyes

Just my $0.02
P pagsMember
I don't know about others, but I'm just trying to learn and have fun. Some of us learn more slowly--sometimes through our mistakes and overzelousness.

As you can tell from my posts and posts from others, this whole process has been very interesting, and we're getting some great barbecue from our Cookshacks and FEC's along the way. Lets face it. I can barbecue for the rest of my life and not become close to the cook some of you more experienced smokers are. But we're learning at different paces and certainly more quickly because of this forum and the people on it who are willing to share.
T tomMember
As you have followed the forum,Pags,you have worked,experimented,and shared your own knowledge and experiences.

Kinda what the forums hope to achieve.

Many of us have found in life,that the steps in the learning process don't always suit our preconceived notions.

Many of us accept advice with the attitude that it is well intentioned,and might just be helpful to us.

Some folks already know better and reject it out of hand.

As we all know,all the advice is not of the same value to all of us.

But,it seems that those that give it a shot,see how it fits with their techniques,give feedback on their results,often work their way to being pretty good cooks.

I've noticed,over the years,that cooks on the forum,are more likely to respond,and attempt to share more,with these folks.

Could be why you get some responses?

Just a couple thoughts. Wink
P pagsMember
With 7100 posts, you obviously enjoy helping people much like Smokin, Todd and others. It can be frustrating at times answering the same questions over and over again. You know us newbies. But you're always there answering them or directing us to where the answers are.

I fully understand where you're coming from and why you made a couple of your recent posts. Most of us appreciate the help and some of the fun we're having.
FM Former Member
Had insomnia all my life. If I didn't have to work the Dr. says my natural sleep period would be from ~5am-2pm. Not exactly bankers hours.

Also, now that I'm older, good looking brisket will hold my attention as long as good looking women once did. Now after just 5-6 hours of regular porn, I get kind of bored and I'm ready for some food porn. Eeker And it's opened up my world. Who knew these computers were so versatile? Apparently they can do something called "word processing" in addition to bringing us pretty pictures.
T tomMember
Another subject that is easy to get lost in for days is Smokin's 101 s.

The archives,which I usually wind up in trying to steer someone else,is really great reading.

Not just the years of our forums ,but the changes in the bbq world,due to forums like ours,classes being taught around the country,some of the videos/DVD s,and classes given by sanctioning bodies at their cookoffs.

Yep,I used to want the instant answer"how not to mess up my 3 lb butt,or brisket".

Like most of us,I wanted to do it well,and I had already picked it up at the Piggly Wiggly.

Help,the boss is coming to dinner! Eeker

It is nice to be able to feel I can handle that one,and really start to tweak all the other possibilities out there.

I guess ,sometimes,I am anxious for others to have that pleasure,and the good eatin'.

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