a little brisket

[powerboatr]

spent most of my day smoking a few briskets

OMG it sure was a gooooooooood dinner

[cfsoistman]

You're killing me here. It's 6:32 AM, I'm at work and now all I can think of is brisket. Can you email me a sandwich!!! I swear I can smell it through the screen. Have a great weekend, Charlie

[Hokiehall]

We are leaving for the beach this morning. Could you please meet us there with that? We'll be there around 4:00 so anytime after that is fine.

[AnnieB]

<---drooling! Looks fabulous!

[Mr. Black]

One of my favorites. I'd smoke brisket every week if I could afford it. Got to be the most expensive meat to smoke.

Looks great. You ever try shredding it? We'll do that every once in a while.

[milzat]

Originally Posted by powerboatr

spent most of my day smoking a few briskets

OMG it sure was a gooooooooood dinner

Robert,
I just got through eating a big meal, but I got hungry when I saw your Briskets.

Tell us more about what you season them with.

[NWJeeper]

I have one of the Big Green Eggs and have used it very little for smoking, I'm gonna have to learn how to do it. I need one of you to come out and show me the ropes. It looks soooo good.

[aintgotnun]

Bout time I made me a weekend trip to Quitman.........

[powerboatr]

thanks all
they are very very good
i did em different this time
i used to lay em in a wrap of foil and let the fat soak in teh meat, but...i was not pleased

so this time
i had pecan and apple chips for the smoke pan
kept temps right at 160F for about 4 - 6 hrs
then ramped it up to 200F for about and hr to make sure we hit 160F inside the meat

i also started em upside down (fat up) then after 2 hrs they go flipped right side up
this glazed em all over

the rub was put on the night before
its a combination of.....
Cayenne pepper, adobo, brown sugar (very little), a few other assorted spices, like black pepper and coriander, the rest is a family secret....but its not to far removed form most packaged seasonings
then the meat is covered in the rub and let soak in a fridge for 24 hrs, lightly wrapped. i have been adjusting the brown sugar to get the perfect glaze, with a hint of gotcha from the pepper, not overpowering but you can taste it if your looking for it.
my wife bought two, 15 or so pounders and i cut em in half for the cooking

the smoker is an older commercial smoker setup that has a flame in the bottom to smoke the wood and a pot below the meat with water to catch the drippings,
key is i keep the temps just hot enough to cook, until the last hour or so
the three we freeze i keep in the lower part of the smoker so they dont get as done as the one we eat for dinner..

the bark this time was over the top, goooooood
last time i burnt it or something, we had a wood issue and it left an odd taste.
this time the apple and pecan, 75/25 mix was much better.

i have smoked em on the bbq using indirect heat if we just want to cook one

[milzat]

Thanks for the info, Robert. I'm gonna try it.

Love a good brisket, just haven't cooked one myself.