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smoking first brisket
- Thread starter juanitos
- Start date
Yeah, that looks good! Is that a butt next to the brisket? Those dogs look really good, too. Nice smoked, roasted skin. I bet they had a little snap to them.
Awesome ... and yeah, nice rings ...
My best rings were on my 1st one, too ...
don't slack off or cut corners going forward
My best rings were on my 1st one, too ...
don't slack off or cut corners going forward
Slow and low - looks like you got that down great.
Might want to try a sausage OVER the brisket though,for extra taste. LOL
I like buying whatever sausages are on sale (uncooked stuff) poking it with a ton of holes to let the fat out) and smoking it above stuff.
The cheaper the better-they taste pretty good smoked but the fat baste is cool on whatever is under it.
Add the sausages about when the long smoke stuff is half done or whatever.
Don't want to over cook the sausage or have the bark too well formed to have the sausages just make things fat covered.
Actually what is cool is to smoke the sausage above the main coarse for a snack half way through the brisket smoke.
Just something you might want to play with.
Better yet, a fatty pork picknick ham or better yet,smoke a belly for Bacon.
Bacon is cool with EVERYTHING!
I like simple rubs,Pastromi style for Brisket rather than the Texas type rubs.
But that is just my taste preference.
Try a London Broil (whole) for some good smoked beef or Jerky.
Usually on sale here for about $3.00 Lb.
Buy the whole 10 - 15lb. chunk.
Little trimming - not much fat (grinds great for Sausage etc. too).
I grind a Lot of what they sell as Country Style ribsw for sausages.
Smokes good by itself too.
I really like making Chorizo and Italian sausage from the Country style meat.
Ya I know it isn't rib meat...That is neither here nor there.
I go by what the market sells it as by name.
(tired of people giving me crap for London Broil being a name for a cooking process for top Round or saying I like Country style rib (as labled by the store) better than pork rib cuts).
I like Brisket for pastromi and London Broil/Top Round for smoked beef and especially BIG pieces of Jerky.
Little fat makes Jerky easy from that cut of meat.
Most times It's packaged in large pieces to the store,about 12-15lbs.
Tell the Butcher you want the whole pack,not cut up into roasts.
They love it when I ask the guy at Vons or wherever to order it in 80 - 100Lb. quantities and DON"T want them to cut it up.
I bring them treats when I pick up my special order.
A few oz. of smoked goodies goes a long way...
Looks like you know how to play with your smoker already.
Most stuff I use a rub that I do at least 24hrs. before the smoke-but I do full Briskets,Whole Chuck or whatever is on sale.
Even whole chickens I put rub under the skin for at least overnight.
Might want to try a sausage OVER the brisket though,for extra taste. LOL
I like buying whatever sausages are on sale (uncooked stuff) poking it with a ton of holes to let the fat out) and smoking it above stuff.
The cheaper the better-they taste pretty good smoked but the fat baste is cool on whatever is under it.
Add the sausages about when the long smoke stuff is half done or whatever.
Don't want to over cook the sausage or have the bark too well formed to have the sausages just make things fat covered.
Actually what is cool is to smoke the sausage above the main coarse for a snack half way through the brisket smoke.
Just something you might want to play with.
Better yet, a fatty pork picknick ham or better yet,smoke a belly for Bacon.
Bacon is cool with EVERYTHING!
I like simple rubs,Pastromi style for Brisket rather than the Texas type rubs.
But that is just my taste preference.
Try a London Broil (whole) for some good smoked beef or Jerky.
Usually on sale here for about $3.00 Lb.
Buy the whole 10 - 15lb. chunk.
Little trimming - not much fat (grinds great for Sausage etc. too).
I grind a Lot of what they sell as Country Style ribsw for sausages.
Smokes good by itself too.
I really like making Chorizo and Italian sausage from the Country style meat.
Ya I know it isn't rib meat...That is neither here nor there.
I go by what the market sells it as by name.
(tired of people giving me crap for London Broil being a name for a cooking process for top Round or saying I like Country style rib (as labled by the store) better than pork rib cuts).
I like Brisket for pastromi and London Broil/Top Round for smoked beef and especially BIG pieces of Jerky.
Little fat makes Jerky easy from that cut of meat.
Most times It's packaged in large pieces to the store,about 12-15lbs.
Tell the Butcher you want the whole pack,not cut up into roasts.
They love it when I ask the guy at Vons or wherever to order it in 80 - 100Lb. quantities and DON"T want them to cut it up.
I bring them treats when I pick up my special order.
A few oz. of smoked goodies goes a long way...
Looks like you know how to play with your smoker already.
Most stuff I use a rub that I do at least 24hrs. before the smoke-but I do full Briskets,Whole Chuck or whatever is on sale.
Even whole chickens I put rub under the skin for at least overnight.
Looks awesome! 
Looks good for first one. A tad dry? But that can be improved as you cook. Surprised at how little wood you guys use to smoke with! (You guys meaning someone else just used four chunks.)
Damn that brisket looks killer. Wicked nice smoke ring.
I guess I'm the only that smokes with wood only. No charcoal. So when using coals it seems odd to use so little. I guess I could try it lol.
I still do not believe you cook or even own a smoker.The Hot Pepper said:
Pics of food are for #hipsters. Just ask the Internet.
Dude you live in #hipster village...think you need to move or have your card revokedThe Hot Pepper said:Pics of food are for #hipsters. Just ask the Internet.
I actually live in a very old Italian hood. They have not come this far yet.
Then I'll have to make a few calls to some off the boat folks and get you kicked out for lack of Italian cooking!The Hot Pepper said: