first brisket on cookshack perfection

What model CS are you using? How much of the wood was consumed? 4oz is about the most I've dared use so far in a 020.

Coke and OJ and vinegar? This is why I need recipes. I could never decide on my own to try this... lol

quote:

Originally posted by redoakNC:
What model CS are you using? How much of the wood was consumed? 4oz is about the most I've dared use so far in a 020.

Coke and OJ and vinegar? This is why I need recipes. I could never decide on my own to try this... lol

Amerique thought with an 18-20 hour smokemight be ok with 8 oz and probably why I got partial,ignition and largr whoosh and temp rise above set level, Smoke flavor was perfect to my liking and wood was total ash, loaded to front of wood box.the coke and oj was an idea from one of he rescipe forms the balsalmic my idea. Meat was taken to 200 on probe( started working after about 40 degrees), by noon 200 on probe and after 3 hour on hold with post marinade was fork tender and very moist with excelent bark. best ever after years of using other smokers. Grease pan had 1/2 inch of fat but meat not at all dry. Did no trimming and this is first time I have been able to leave brisket whole, used †o halve to cut in half for fit. Family could not get enough, even wife who was very skepticsl about the purchase of the amerique.

That sounds great.
I got to get that book, but I havn't even dented the great E book on this site, The Best of Cookshack.

what about the fat on the bottom of the brisket? did you trim that off and when?

i cant wait to get my 025

Great point,to use the forum,and Smokin'Okie's 101 s as the bible-especially on a CS.

Smoke n Spice is fun to read,and there are some recipes that are interesting-down the road,WHEN we've learned to cook the product.

They are pretty good to point out that old brisket cooks used salt,pepper,and some garlic.

Brisket is supposed to have that great BEEF flavor,not an exotic,fancy pot roast,to serve over fancy rice.

Smokin'Okie cooks more good briskets every year,than Bill and Cheryl Jamison will cook all their lives.

No disrespect intended.

I'm no brisket expert,but I'd consider not doin' much fat trimmin'.

It will scrape off,pretty easy,when cooked.

Often,we tend to overtrim,and cut too much of the wrong stuff off.

If you are in "brisket country",most places serve it with some fat and let the diner decide whether to trim.

Often,that is where your rub,smoke,and sauce is.

You can order it wet,or dry-moist,or lean.

Just my $0.02

If you liked it, that's all that matters, but I have to confess I threw up a little in my mouth when I read "coke, oj, and balsamic vinegar". If I had to add liquid, I'd suggest some low sodium beef broth, and maybe even cut that with water some. But adding 10oz of liquid makes me wonder why you didn't just crockpot it to start with, because after it soaks in foil for several hours, it's braised no matter how it started out.

You should try just trimming the fat glob that's usually on the side of the brisket, then leaving the rest pretty much untouched. Then cook with fat side down. This will help more fat render, and some of the fat around the edges gets kind of crunchy and tastes great. Let me know if you like it too, but hurry, because I'm expecting a heart attack soon. But it is good, and the fat protects the meat from becoming dry.

Just some clarification on the post: I did no trimming and put fat side up, I was suprised how much fat the Cookshack rendered out compared to other smokers I've used in past. As far as the liquid used, this was supposed to have been a marinade similar to one found in the recipe forum but did not have time to use as marinade so when dinner was delayed, put meat in pan and poured marinade over and let sit at 140 for 3 hours as I was afraid meat would dry out. All I can say is the final product tasted just like traditional brisket but was the most tender and moist I have had. Mabey just got lucky and got a good cut from Walmart. Appreciate all the advice, may keep things simpler next time.

Hey. Got to admit I wouldn't have tried it that way, but it's how it hits the palate that counts. If you enjoyed it and it's the best you've had, well, good for you.

I tried a more fancy one for my first brisket, and it too was very good. Going back to basics for my next one. We've got to try the recommendations from the more experienced guys. They seem to know a little bit about this stuff.