Brisket

[J-Lee]

I had a friend order a brisket where he works, ends up a flat cut. What do I need to do to smoke it? I know it should have been a whole brisket. Help!!!

[Spanky]

wallyworld and sam's has lotsa flats, hard to get a packer there, so I have heard anyways.;)

Hopefully it has some fat cap on it. DO NOT TRIM ANY OFF!!!

I will tell you how I do them. I could PM you, but to save me mailbox space and possibly help others, might as well do it here.Keep in mind there are lotsa ways to smoke meats, ribs and and temp/time differences. I am gonna tell you how I do them on my reverse flow wood burner. I don't know what kinda smoker you have, but it does make a difference, although the rub and prep technique should work for any rig.

the night before you wanna smoke it, rinse off the flat, pat dry and shake some worchestershire suace on it and massage it into the flat all over, then shake this rub on one side, let it sit for 2-3 minutes, flip it over and shake it on the other side and all the edges.

Rub

1/4 cup kosher salt
1/8 cup sugar
2 Tbs. crushed black pepper
2 Tbs. chili powder
1 tsp. garlic powder
1/4 tsp. ceyenne pepper
1 tsp ground oregano


now wrap up the flat in saran wrap for at least 8 hrs,12-16 is best.store in fridge.

smoking day, get meat out of fridge, let it warm up while you get the smoker going, try to get it at 250-260 and keep it there. unwrap the brisket and place it in the smoker fat side up.Smoke for about 41/2-5 hrs at 250-260, then flip it over and smoke for 2 more hours.spray with apple juice every 1/2 hr after the flip.After 2 hrs, flip it back over and put it in a shallow pan, foil throw aways are fine,spray it again and then cover the pan with foil. No more spraying needed, no more wood or smoke needed. if you have a digital meat therm, good time to stick it in the thickest part right through the foil, back into the smoker at 250-260 till the therm reads 180-185. When it gets there take it out of the pan(save the juice for later, in a measuring cup in the fridge) and wrap in tightly in foil so it doesn't leak. It may be like floppy jello(thats a good thing :D). Stick that foiled piece of goodness into a cooler with some towels or old shirts around it to insulate it. Leave it there for an hour or two, no less than 45 minutes.
We are almost done;), while it is resting, take that juice out of the fridge and pull the seperated fat off the top, it will be the yellowish orage waxy stuff, toss that and keep the darker jello lookin goodness below and start sharpening your best knife.Take the foiled meat out of the cooler(its gonna be hot), and carefully open it up, grab a kleenex, yer gonna cry!:corkysm55

The grain of the flat has to be determined before you cut it, place it on a cutting board, start at one end perpendicular to the grain, fat cap up,and start slicing into 1/4-3/8 inch thick slices.

http://i241.photobucket.com/albums/ff55/Captspanky/slicedmothersdaybrisket.jpg

Once its all sliced, warm up that jelly juice in a microwave and pour it over the top. If its in a pan it might look like this:

http://i241.photobucket.com/albums/ff55/Captspanky/juicybrisket.jpg



Let us know how it works out OK?;)

[Firemedic]

That bottom pic looks real familiar Dan!:lol:

[Frantz]

Man Spanky, your smoker looks just like the one that has been parked on M66 South of Barryton for the last few months selling ribs.

[J-Lee]

Thanks Spanky, I knew you would come through for me. I have a Master built electric, I should be able to hold those temps. I will let you know, thanks a lot.

[Frantz]

J-Lee is yours by chance the ESQ30B series like mine? If so, do you know there was a replacement safety issue with them. Check their site as they have replacement parts they send you if yours is an issue.

[Spanky]

Thanks Spanky, I knew you would come through for me. I have a Master built electric, I should be able to hold those temps. I will let you know, thanks a lot.

you should do well, expect 11-12 hrs. If yours has the digital readout on the top, don't trust it . If you have a digital remote, you may find a 15-30 degree difference in temps. Just a heads up on that.

Yes Ryan, thats one of your briskets!;) fond memories from the folks commin around with the beer cups lookin for a "cup o beef" or pork. LOL. I have gotten just a tad bit better results since then lately.

Franz, I wish it was me, I love cookin ribs, and sellin em even better!


Grabbed a couple butts for myself today along with claire's, and I got a nice chuck roll in the fridge aging too, so maybe after christmas, I might hafta brush the snow off the ole girl(and the wood pile) and get her up to temps, and smoke some type of variety pack!:D.

There may be extra room for those who are local and willing!

http://i241.photobucket.com/albums/ff55/Captspanky/fridayoffcook1.jpg

[J-Lee]

Spanky,
The brisket turned out very well, it was a little too done. I will know better the next time. I had a little trouble getting the smoker up to temperature initially, it was 7 degrees out, thats why I left it in a little longer. The flavor was super, thanks again. I am a newby at this, it is a lot of fun.

[Spanky]

Glad it worked out. You will learn something new each time!

Have a Merry Christmas.:)

[wapiti777]

Spanky, what's that block of wood on the grill? Is that to hold up the wire from the probe?

[Jimbos]

Glad it worked out. You will learn something new each time!

Have a Merry Christmas.:)


You keep eating all of this good looking smoked stuff, your going to have to break in and grime up a bigger set of bib coveralls.:D:D

[Spanky]

Spanky, what's that block of wood on the grill? Is that to hold up the wire from the probe?

Yes, it's to hold the probe off from the grate. I want the air temp with that probe.;)