Bummer Brisket


 
Morgan C.

Morgan C.

TVWBB Diamond Member
Evening folks...I wasn't going to post this but heck..pictures came out ok!! I'll get to the bummer part later..
Started last nite with a 10 lb packer...cut it down to just the flat and saved the rest for burger later!
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Rubbed it down with a fresh batch of Willeys rub ( so i thought)from the smoke and spice book and set it in the fridge over nite..got up early..fired up the WSM with a load of unlit and 3/4 chimney of lit and a bit of mesquite chunks..full water pan of hot water(it was 22 this am)
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Bit later!
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After about 4 hours at a steady 230 I started spritz ing with a apple juice/bourbon mixture!
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Once it was close I added some boxed cheesy taters and corn to the basement!
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Here it is out at 10 hours...
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The last hour I ran the temp up a bit to get the taters browned!
Sliced it up after 45 minutes rest!
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Ok the bummer part..took the first taste off the small end..wow spicy spicy..what the heck..I've used this rub 100 times..could not figure it out and was real disappointed cause the spice overpowered the meat and smoke..my wife enlightens me and makes me remember that a while back I bought some Mexican chilli powder in bags..brought it home and put it into an empty paprika container..nice rub consists of 3/4 cup of paprika..that explains the wow factor..

I didn't even bother with a plated picture cause the corn got a bit blackened too. I was going to bag it up and freeze the whole thing for chilli but my sweetie talked me in to slicing the thicker end and it was pretty tasty!

Anyway sorry to ramble..if you re re-using your spice containers remember labels folks!

On a side note..the meat was perfectly done, juicy, tender...not a bunch of smoke flavor

Thanks folks!
 
Ouch ! But it had such a nice color ...
Looks like a nice brisket. Good job.

And what is that green stuff in the background ? :rolleyes:
 
Morgan;
That's a bummer, indeed! However, you certainly seemed to have cooked it nicely. Labels, labels, labels...:rolleyes:

You'll "Kill them dead, next time"!

Dale53
 
Just cut me off a slab from the thick end, and hit me with a heavy dose of those killer looking taters!
Beautiful cook Morgan!

I used to keep K-salt by the stove in an old sugar bowl.
My daughter tried to sweeten her tea with it once. :)
 
Crap happens, we learn and move on. It's also good to read and hear about the less than stellar grilling stories. I don't think anyone here is running 100%. I know I'm not. Looking forward to that chili post, Morgan.
 
Brisket looks perfect in my eyes. Spice wise: Been there done that...Made a HUGE batch of bolognese(conveniant to have in the freezer for the lazy days) Out of Normal...Had some Hungarian paprika powder my mom bought me. Used half of what i would with my normal powder. Turns out this stuff is almost cayenne HOT. Everything went in the trash. Dont hurt to taste before you use it :P
 
Looks good, Morgan. Did you foil your brisket during the cook? Your "paprika" reminds me of the fact that I always have one or even two mystery jars of rub in the cabinet that I somehow forgot to label.
 
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