Tndeer Logo

Page 1 of 1 1
Topic Options
#2966860 - 10/03/12 10:43 AM My first Brisket
BamaProud
12 Point


Registered: 04/03/11
Posts: 5806
Loc: Shelby County, TN

content Online
Don't know why I never did one of these but I got the itch to try one today. I used the same base dry rub that I use on Pork butt, but added one more part Paprika.


Then made a basting sauce out of beer(home brew) apple cider cup cider vinegar coffee beef stock vegetable oil Worcestershire sauce
Tabasco sauce teaspoons kosher salt and black pepper. Looking good so far. I plan on basting a few times during the final 3 hours of smoking.
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

Top
#2966871 - 10/03/12 10:49 AM Re: My first Brisket [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11882
Loc: Tennessee

content Online
Looking good. -can't wait to see the bark on the finished product -that's my favorite part.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#2966957 - 10/03/12 11:55 AM Re: My first Brisket [Re: Poser]
htnseymour
8 Point


Registered: 09/26/11
Posts: 1514
Loc: sevier county Tn

Offline
Make sure that heat stays low. Wrap it up after 4 hours is my experience.
_________________________
The impossible takes just a little bit longer


Top
#2967046 - 10/03/12 01:13 PM Re: My first Brisket [Re: htnseymour]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5806
Loc: Shelby County, TN

content Online
I am about to baste it and wrap it now. Started at 730 this am.





Edited by BamaProud (10/03/12 02:12 PM)
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

Top
#2967469 - 10/03/12 06:50 PM Re: My first Brisket [Re: BamaProud]
Dodge Man
12 Point


Registered: 10/15/03
Posts: 6058
Loc: Dyersburg, TN

Offline
Every time I have ever had brisket it taste just like roast beef to me. I've never been impressed with it.
_________________________
Come visit Mississippi Flyway Waterfowlers "Where Kids Talk Fowl" @

http://www.talkinfowl.com/



Top
#2968333 - 10/04/12 10:11 AM Re: My first Brisket [Re: Dodge Man]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5806
Loc: Shelby County, TN

content Online
I had one in Oklahoma that was phenomenal...other than that, most have been pretty close to roast beef. My first attempt was nowhere close to the Oklahoma brisket, but quite different than Roast beef.
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

Top
#2968334 - 10/04/12 10:12 AM Re: My first Brisket [Re: BamaProud]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5806
Loc: Shelby County, TN

content Online
I wish I could have let it stay on the grill wrapped in foil for another hour or two, but I had to pull it so I could get to a poker game on time. It wasn't as tender as I wanted...but still pretty tender. ...tender enough for a 4 year old to eat if that tells you anything. I wish I would have taken a picture, when I pulled out of the driveway, 3 neighborhood kids, my 2 kids 2 neighbors and my wife were sitting in the grass eating brisket in an impromptu picnic.
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

Top
#2969136 - 10/04/12 08:07 PM Re: My first Brisket [Re: BamaProud]
Happy Birthday DntBrnDPig
8 Point


Registered: 04/12/05
Posts: 2034
Loc: Cleveland, TN

Offline
I take my briskets to about 190 and wrap it for an hour or so. The fat is like melted butter...

I usually sell the flat sliced up and then eat the point. Mmmm.. Makes me want to throw one on.

Good job!
_________________________
Any time you can get out to hunt, is a good day to hunt.

Top
#2969202 - 10/04/12 08:49 PM Re: My first Brisket [Re: DntBrnDPig]
fishboy1
16 Point


Registered: 01/13/03
Posts: 10493
Loc: Warren Co

Offline
Here is a cheat for your 1st brisket.

Get a whole untrimmed brisket. A flat cut brisket will tend to be dry and/or need less cooking time.

Dry rub and smoke fat cap up for 4 hours using the wood chips of your choice. Don't let the smoker temp get above 250.

Remove from smoker and place in disposable aluminum pan. Cover tightly with foil. Put in oven and cook for exactly 1hr at 500'.
Shut oven off and DO NOT OPEN the door under pain of death for 4 more hours.

Slice and serve with a side of the juice from the bottom of the pan. *** note, there will be a lot of liquid fat so be sure to skim it off or have a bottle of Lipitor handy.
_________________________
If you can't trust people with freedom, how can you trust them with power ?




Top
#2969939 - 10/05/12 01:44 PM Re: My first Brisket [Re: fishboy1]
rem270
16 Point


Registered: 11/15/02
Posts: 19988
Loc: south fulton

happy Online
Looks tender
_________________________
NO1 Greater- Ky Wildcats!!

Its not what happens in life, but how you react to it that matters.

Top
Page 1 of 1 1


Moderator:  Bobby G, RUGER, Unicam, gtk, CBU93, stretch, Kimber45, Kirk, Crappie Luck 
Hop to:
Top Posters
4104350
RUGER
85527
Deer Assassin
64229
BSK
59489
Crappie Luck
51368
spitndrum
Newest Members
PEhunter, Amy pesterfield, Blood seeker, fghijk604245, top_of_the_foodchain
13289 Registered Users
Who's Online
69 registered (Andy S., in the dog house!, fredfred, leader, BamaProud, trevor2010, 9 invisible) and 122 anonymous users online.
Forum Stats
13289 Members
42 Forums
85393 Topics
1031817 Posts

Max Online: 788 @ 11/11/13 08:06 PM
Moon Phase
CURRENT MOON
April
Su M Tu W Th F Sa
1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30
Forum Donations
The TnDeer.Com Deer Talk Forum is for Tennessee Deer Hunters by Tennessee Deer Hunters. If you enjoy using our Talk Forum and would like to contribute to help in it's up-keep. Just submit your contribution by clicking on the DONATE button below and paying with PayPal or a major credit card. Any amount is much appreciated. Thanks for your support!

TN Burn Safe

Generated in 0.257 seconds in which 0 seconds were spent on a total of 14 queries. Zlib compression enabled.