Good morning all.
I have recently started smoking meat. I have a cheap offset smoker, and I am having a lot of fun with it. My first two attempts did not go very well due to an assembly error, but lat week, I smoked a great pork shoulder roast
I was up at 4.30am today to start my fire, and I have a brisket in the smoker now. It was forecast to be hot and sunny today so naturally it is raining. I plan to serve dinner in about fourteen hours. With this rain, it may end up being pizza…
Hey, good for you. I smoke using my Webber grill and a smokenator. Somone on the Dope turned me on to the website www.amazingribs.com, it has great recipes and advice on how to get the most out of your smoker.
Brisket is the holy grail of smoking, I only do a couple a year because it’s so labor intensive. Do you use a sauce? Enjoy.
I have been reading at amazing ribs. So far, I have not used sauce. I have a rub I bought at Penzey’s, but I am working on a recipe for my own rub. It stopped raining a few minutes ago, and my temp is just at 250. [gene wilder] IT…COULD…WORK![/gene wilder]
I have posted before about the Pit Barrel cooker I got last year. I use it about every other or third weekend. I have done ribs (many times, including today!), pork shoulder, boneless turkey breast (fantastic), chicken wings, drumsticks and thighs. I haven’t tackled a brisket yet (mostly because they are a minimum of $45 around here and I’m not that confident yet…) Good luck. Let us know how it turns out.
When I do brisket, I inject beef broth into it at the ratio of 1 ounce per pound. I use the beef rub from the amazingribs website and I’ve been happy with that. I like that smoking a brisket forces me to slow my day down, I have to stick near the house to tend the coals and since I’m not driving anywhere, I might as well start drinking beer at 10am.
I did a 4.8 lb corned beef chunk yesterday (well, started Friday night).
Soak it in a couple changes of water starting a few days before to draw out the salt.
Then, rub with plain yellow mustard and coat heavily with ground coriander and black pepper.
Weber Smokey Mountain @230 with hickory and peach for about 9 hours till 185 internal.
Allow it to rest a couple hours before slicing.
These don’t always turn out for me but this one was magnificent.
Hey, longhair75! Good to see you’re still around.
good to see you to, my friend!
The brisket is sailing right along. I smoked it with hickory and apple chunks until about 170 degrees, and then wrapped it for the slow rise to 205. I threw some brats in the smoker for about an hour and a half, and we had them for lunch.
This is my second Sunday in reconfiguring all of the shelving in the garage, so it has been easy to keep an eye on the smoker.
FTR, smoked brisket is a lot different than the brisket my mom used to make. But I wouldn’t turn either down.
I have braised brisket in a slow oven quite a few times. I have only been smoking meat a little while.
Fortuitous timing. I couldn’t find an appropriately sized pork butt yesterday, so I decided to buy a brisket instead. Started smoking it around 1 pm yesterday, but it didn’t get up to temperature before bedtime, so I threw it into the oven while I slept. It was at 85°C this morning (yeah, sorry, metric country representin’).
I let it cool while I got ready for work, then into the fridge, and I’m crossing my fingers that the too long time didn’t dry my poor brisket out.
I coat with a 1/3 cup of koshering salt, about a coffee grinder full of ground black peppercorns, and then some random spices (probably garlic powder, onion powder, paprika) about 90 minutes before throwing it into the Weber (also a fan of the Smokenator). I used wood labelled “hickory” and “imported from USA,” but one can never be too sure about these things here.
What sides do you like to have with smoked brisket? I like vinegar based slaw with celery seed and and grilled corn on the cob.
