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-   -   15 Pound Brisket for Thanksgiving (http://www.homebrewtalk.com/f172/15-pound-brisket-thanksgiving-369084/)

adamjackson 11-20-2012 10:03 PM

15 Pound Brisket for Thanksgiving
 
http://images.adam-jackson.net/KyxN/image.jpg

Going to smoke it on Applewood and Mesquite for 24 hours. It's going to start marinating tonight. VERY excited to serve this to our guests on Thanksgiving.

If anyone has any special advice, I'm all ears. this is the 3rd one I've done this year but I usually just do 7 pounders and not a whole one.

pickles 11-21-2012 12:14 PM

Id try the Bad Ass Beef rub from amazing-ribs.com; its really tasty. I trim the fat to 1/8" - 1/4" and inject it with beef stock. I also prefer to use the Texas crutch method.

Yooper 11-21-2012 12:17 PM

Quote:

Originally Posted by adamjackson (Post 4608043)

If anyone has any special advice, I'm all ears. this is the 3rd one I've done this year but I usually just do 7 pounders and not a whole one.

"Special advice?" well, the only advice I can give is to invite me next time! :D

Seriously, take photos as it sounds great. Looking forward to following this thread to see the results.

adamjackson 11-21-2012 12:22 PM

http://images.adam-jackson.net/L2oe/image.jpg

Doing 2 marinades for 24 hours flipping the meat every 8 hours.

1. (larger piece) 2 cups of makers mark, 20 ounces of maple syrup, 2 lemons juiced, 1 lime juiced, 2 tablesppons of cayenne, ground mustard, peppercorn, salt and some store-bought dry rub that's made locally and sold at the co-op with some thyme

2. Founder's imperial stout, cider vinegar, salt, pepper, same dry rub and thyme.

they go in today at 4PM!

EllisTX 11-21-2012 03:46 PM

Looks great! Treat the big one the same as you do a smaller one. Just treat it longer :)

Mike M 11-21-2012 05:24 PM

Quote:

Originally Posted by pickles (Post 4609478)
Id try the Bad Ass Beef rub from amazing-ribs.com; its really tasty. I trim the fat to 1/8" - 1/4" and inject it with beef stock. I also prefer to use the Texas crutch method.

Same here. I finally succumbed to using the Texas crutch on my last brisket. I'd do it again. Read about it on amazing-ribs.com.

BrewerBear 11-21-2012 07:08 PM

I think I should live closer to you.

bluemoose 11-21-2012 07:38 PM

Funny, Just started marinating an 8.5 pound brisket today. Just got the pigs and cows back. Good luck with this.
I'm not sure most people suggest using apple wood with beef. (Though I'm not sure why) You might check out the whiskey barrel oak chips.

adamjackson 11-21-2012 07:51 PM

Quote:

Originally Posted by bluemoose (Post 4610899)
Funny, Just started marinating an 8.5 pound brisket today. Just got the pigs and cows back. Good luck with this.
I'm not sure most people suggest using apple wood with beef. (Though I'm not sure why) You might check out the whiskey barrel oak chips.

Have fun! I had a lot of it left over from the pig and it's a 24 hour smoke so the mesquite should still come through, right?

HoppyDaze 11-21-2012 07:52 PM

Take it out at 134!


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