Last days to enter the BrewHardware Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > My First Briskets
Reply
 
LinkBack Thread Tools
Old 07-12-2011, 02:02 AM   #1
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 20,141
Liked 3827 Times on 2354 Posts
Likes Given: 3298

Default My First Briskets

Man, these were good. I'm SOLD!



__________________
And you, my father, there on the sad height,
Curse, bless, me now with your fierce tears, I pray.
Do not go gentle into that good night.
Rage, rage against the dying of the light.
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 01:18 PM   #2
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,772
Liked 31 Times on 26 Posts

Default

Looks great! What run do you use? In my next competition I am using a rub consisting of 3 cups of Plowboys Bovine Bold combined with 1 cup of sugar to get a nice bark. I am also using Butchers BBQ Injection mixed with beef stock.

__________________

Guy

Sawdustguy is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 04:03 PM   #3
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 20,141
Liked 3827 Times on 2354 Posts
Likes Given: 3298

Default

Quote:
Originally Posted by Sawdustguy View Post
Looks great! What rub do you use? In my next competition I am using a rub consisting of 3 cups of Plowboys Bovine Bold combined with 1 cup of sugar to get a nice bark. I am also using Butchers BBQ Injection mixed with beef stock.
I always make my own rubs. Usually chili powder, garlic, kosher salt, paprika, pepper, brown sugar, ground mustard powder (this one I just smeared with normal yellow mustard).

I rubbed the non-fat side of these briskets, but not the fat side. I also made the executive decision to smoke them fat-side-up.

I don't know anything about injecting. Might look into that. Thanks.
__________________
And you, my father, there on the sad height,
Curse, bless, me now with your fierce tears, I pray.
Do not go gentle into that good night.
Rage, rage against the dying of the light.
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 04:11 PM   #4
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 287 Times on 145 Posts
Likes Given: 7

Default

Quote:
Originally Posted by passedpawn View Post
I rubbed the non-fat side of these briskets, but not the fat side. I also made the executive decision to smoke them .
I smoke mine fat side up too, but I will score the fat criss-cross with a knife and smear with yellow mustard and put rub on both sides. Here's my rub recipe if you like one with a little heat to it.

Spicy Brisket Rub

4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon ground black pepper
4 Tablespoons Turbinado Sugar
1 Tablespoon McCormick's Ground Chipotle Pepper
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
EdWort is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 04:18 PM   #5
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,729
Liked 314 Times on 312 Posts
Likes Given: 21

Default

Quote:
Originally Posted by EdWort View Post
I smoke mine fat side up too, but I will score the fat criss-cross with a knife and smear with yellow mustard and put rub on both sides. Here's my rub recipe if you like one with a little heat to it.

Spicy Brisket Rub

4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon ground black pepper
4 Tablespoons Turbinado Sugar
1 Tablespoon McCormick's Ground Chipotle Pepper
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
the criss cross idea is a good idea might have to try that
__________________
humann_brewing is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 04:28 PM   #6
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 20,141
Liked 3827 Times on 2354 Posts
Likes Given: 3298

Default

Quote:
Originally Posted by EdWort View Post
I smoke mine fat side up too, but I will score the fat criss-cross with a knife and smear with yellow mustard and put rub on both sides. Here's my rub recipe if you like one with a little heat to it.

Spicy Brisket Rub

4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon ground black pepper
4 Tablespoons Turbinado Sugar
1 Tablespoon McCormick's Ground Chipotle Pepper
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Thanks. I'll be making these again soon. I'll try this.

BTW, how much do you guys pay for your briskets. I paid about $5.50 a pound.
__________________
And you, my father, there on the sad height,
Curse, bless, me now with your fierce tears, I pray.
Do not go gentle into that good night.
Rage, rage against the dying of the light.
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 04:32 PM   #7
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 287 Times on 145 Posts
Likes Given: 7

Default

Quote:
Originally Posted by passedpawn View Post
BTW, how much do you guys pay for your briskets. I paid about $5.50 a pound.
Here in the land of Brisket, I pay $3.79/lb. for a nice Angus brisket flat.
__________________

Cheers,

EdWort

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 04:41 PM   #8
John Beere
Deep Six Brewing Co.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
John Beere's Avatar
Recipes 
 
Join Date: May 2006
Location: Valdosta, GA
Posts: 2,140
Liked 41 Times on 29 Posts
Likes Given: 5

Default

so how long and how low do you cook them Ed? I was gonna tackle my first brisket this weekend on my BGE..

__________________

Website: Deep Six Brewing Co.
Merchandise: http://zazzle.com/deepsix
Projects: HERMs Setup v2.0 | Fermentation Cabinets | Milling Station | Wort Chilling Station| Walk-in Cooler | Kegerator

"If thair is no gas bing pasted thru the air lock check for a leak."
"Handcrafted Brewing - A guide for All home brewers!" by Stan Richards, RFC - Copyright 1992.

John Beere is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 04:51 PM   #9
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 287 Times on 145 Posts
Likes Given: 7

Default

Quote:
Originally Posted by John Beere View Post
so how long and how low do you cook them Ed? I was gonna tackle my first brisket this weekend on my BGE..
I use a Pit Minder E-Temp from BBQ Guru and smoke em at 210 till they reach 195 internal. This takes about 2 hours per pound of brisket, so I average 14-15 hours.

The pit minder lets me do other things while my brisket or pork butt cooks to perfection.
__________________

Cheers,

EdWort

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 05:33 PM   #10
John Beere
Deep Six Brewing Co.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
John Beere's Avatar
Recipes 
 
Join Date: May 2006
Location: Valdosta, GA
Posts: 2,140
Liked 41 Times on 29 Posts
Likes Given: 5

Default

Quote:
Originally Posted by EdWort View Post
I use a Pit Minder E-Temp from BBQ Guru and smoke em at 210 till they reach 195 internal. This takes about 2 hours per pound of brisket, so I average 14-15 hours.

The pit minder lets me do other things while my brisket or pork butt cooks to perfection.
Thanks! The DigiQ was my first purchase after buying the BGE.. ;-) I use it every time.
__________________

Website: Deep Six Brewing Co.
Merchandise: http://zazzle.com/deepsix
Projects: HERMs Setup v2.0 | Fermentation Cabinets | Milling Station | Wort Chilling Station| Walk-in Cooler | Kegerator

"If thair is no gas bing pasted thru the air lock check for a leak."
"Handcrafted Brewing - A guide for All home brewers!" by Stan Richards, RFC - Copyright 1992.

John Beere is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS