1st Brisket


 
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Rich G

Rich G

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Hi, all! Still early here, and am just about to put a (small) brisket on. It's about 5 lbs, my guess is part of a flat, or just a small one. Rubbed with a rub I found in Rib Stars book. Not much else to do while I wait for the coffee to finish and the fire to get a little hotter.... Figured I'd say "hi". Probably will use hickory for smoke (burned up everything else last time.) Have three racks of spares ready to go on about 2-3 hrs after the brisket. Should be a yummy dinner!!

Rich G.
 
...Brisket's on, but my temps are pretty high. Can't seem to bring them down. Trying the sand pan method for the first time. I figure it's either that, or I put too much charcoal in the bowl to start.... Oh, well, I'll just keep the vents shut and see if I can get it down another 40 degrees or so (running at about 275/280.)

Spares are rubbed up (leftover BRITU rub) and ready to go on in an hour or so.....
 
I'm enjoying posting my own replies here...hope you don't mind reading them!

Spares are now on (top rack), brisket looked pretty good when I opened up to put the ribs on. Lower rack temp is about 224, upper is 251. Just lit up a Romeo & Julieta Churchill, my wife is on vacation with our 3-yr old....I'm feeling pretty relaxed!!

I should probably start figuring out who is going to help me eat all of this.... /infopop/emoticons/icon_wink.gif
 
Rich, sounds like your having a good time. I remember when i cooked my first brisket ah! the anticipation i could hardly wait for it to get done. You know i'm still that way when i cook a brisket. It's my favorite on the WSM with pecan wood, enjoy it. I couldn't smoke anything this weekend just got home from work 12 hr shift on Sat (Bummer).Well have fun. Wish i was smoking a brisket too. Happy Smoking, Bryan /infopop/emoticons/icon_smile.gif Beef is good
 
Yep, Bryan, I'd have to say that this is pretty close to a perfect day. Now, if I could have gotten a tennis game together, I could go play now that I have the "pit" temps nailed where I want 'em.

BTW, anyone have a good method for cleaning cigar ashes out of a keyboard!! /infopop/emoticons/icon_wink.gif

Aroma from the pit sure smells good! This modified weber kettle thing is working out great. I've been using it exclusively as my Klose is up at my "house" which is currently a construction zone and somewhat inaccessible. The "monster" weber fits well in my in-law's backyard (yep, we're living with the in-laws!!)

Sorry....got OT for a little bit.

Rich
 
Rich, i have a Logitech wireless key board and mouse. When i drop cigarette ashes on the key board i turn upside down and shake like crazy. Enjoy that brisket and take a picture of it. Your first born brisket (ain't she pretty)LOL /infopop/emoticons/icon_biggrin.gif /infopop/emoticons/icon_biggrin.gif I took a picture of my first one. actullay it was my wifes idea. Have fun /infopop/emoticons/icon_cool.gif
 
Just took the ribs off. Used the "twist a bone" method to determine doneness. A bone on each rib twisted nicely with light pressure. They were on a total of 5 hours (two racks of spares) and the avg cooking temp was probably about 255. They look great (nice mahogany color), smell great, and I can't believe I didn't whack one off to test before I wrapped, foiled and cooler'd 'em!! /infopop/emoticons/icon_frown.gif

Brisket is sitting at 177 degrees with a grate temp of about 235 or so.... probably another 2-3 hours on that baby!

--Rich G.
 
Ok, just took the brisket off. Grill temp was still hanging at about 240, and the meat temp was 185. The probe slid in and out easily, so off it came. Took a picture (which I will post once I get it off the dig cam), wrapped, foiled and cooler'd with the ribs.

If the brisket tastes anything like it looks and smells, should be some yummy stuff. My parents and sister offered to help me eat all of the above, so I won't have as many leftovers as I'd like!! /infopop/emoticons/icon_wink.gif

Hope you all enjoy your weekend!

-- Rich G.
 
Ok, post-eating report!!

The brisket was great. Good flavor, tender, and the "texas-style" sauce was a perfect accompaniment. In fact, as good as it was last night, it was even better today as a sandwich!

The ribs were some of the best I ever made. I had them flat on the grill this time (only 2 slabs, no need for a rib rack), I wonder if that made a difference. No need for sauce, though I had one on hand (KC-style with a bit of a vinegar kick thrown in for those Eastern Carolina folks!)

Everyone was too busy eating to say anything other than .."...mmmmmmmm!" Another successful Q. This is fun!

-- Rich
 
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