HUNTINGMAN Posted July 20, 2009 Report Share Posted July 20, 2009 I have a beef brisket I am planning on smokeing in the next day or so and was wondering if i should trim off the layer of fat off before i apply my rub.I plan on putting on my rub,wrapping and putting in fridge for about 24 hours before cooking.Any advice. Quote Link to comment Share on other sites More sharing options...
redkneck Posted July 20, 2009 Report Share Posted July 20, 2009 Heavy metal turned me onto this site. A wonderful resource for smoking. Here's a brisket link. http://www.smoking-meat.com/brisket-smoke.html Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted July 21, 2009 Report Share Posted July 21, 2009 :rock: Also www.smoked-meat.com/forum is a good one and the founder is a member here, "snipe" is his name here. Quote Link to comment Share on other sites More sharing options...
redkneck Posted July 21, 2009 Report Share Posted July 21, 2009 :rock: Also www.smoked-meat.com/forum is a good one and the founder is a member here, "snipe" is his name here. I did not know that, I'll check that one out! Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted July 22, 2009 Author Report Share Posted July 22, 2009 I got home from cutting some hickory this afternoon and fired up the smoker.I unwrapped my brisket and let sit at room temp for about one hour while I grilled rib eyes on the gas grill with skewerd vegies.I got my temp on the smoker where I wanted it and put on the brisket,looks like I am doing the all night thing but I dont mind,I have a fire built in the fire pit and a fridge full of cold beverages.Here is a pic about an hour after it was put on and just before dark,more pics upon completion.http:// Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted July 22, 2009 Author Report Share Posted July 22, 2009 Well,here I sit at 3:41 am putting in pics of my finished briskett:hammer1:.I just sliced it up and it wasnt to bad for my first one,I went a little overboard with the rub for it is kinda spicy and I dont think my kids will eat it.I used a store bought rub,it is the McCormicks grill mates pork rub and this stuff is spicyer than I thought it would be.The meat cooked for about eight hours and was moist and tender,I made a mix of apple juice,water and more rub to baste it in and flip it over every hour for the last four hours like it said in the link redneck put up.I was going to wrap it in foil for the last two hours to hold in the moisture but when I went to get the foil there wasnt any,what a shocker huh:wacko:.Here are the pics,hope you enjoy. Quote Link to comment Share on other sites More sharing options...
redkneck Posted July 22, 2009 Report Share Posted July 22, 2009 Looks real good, spicy or not. I have to admit I've never cooked a brisket. I'm really just not super crazy about it. I'd rather throw on a butt or some ribs, but still I figured I'd have to get around to trying one sometime. :eat: Quote Link to comment Share on other sites More sharing options...
OJR Posted July 22, 2009 Report Share Posted July 22, 2009 Looks good! Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted July 22, 2009 Report Share Posted July 22, 2009 looks good man! "TOO SPICEY"!!??? Is there such a thing!?:bat: Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted July 22, 2009 Author Report Share Posted July 22, 2009 Not to spicy for me but my kids love to eat the meat I cook on the grill and when they cant eat it, I concider it to spicy. Quote Link to comment Share on other sites More sharing options...
kidd Posted July 23, 2009 Report Share Posted July 23, 2009 looks good!!! secret to a good brisket is cook slow and low and long........ Quote Link to comment Share on other sites More sharing options...
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