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First brisket... coming up!


 
S

Stevo (Steve Y)

TVWBB Member
I'm picking up a nice brisket today to do tomorrow... Got a couple of questions.

1. Recipes are saying to do it on the top rack of the WSM. I was hoping to do a pair of them. Anything special I should watch for on the bottom rack?

I realize it's important to match the characteristics of a BBQ sauce to the flavors of the rub. If I'm using a rub made of
-6 Tablespoons Lawry's Seasoning Salt
-1 Tablespoon + 1-1/2 teaspoons finely ground -black pepper
-1 Tablespoon granulated garlic
-1 Tablespoon paprika
-1-1/2 teaspoons chili powder

What BBQ sauce should I prepare when serving?

Thanks, everyone!
 
Sounds great. A little ground cumin in that rub wouldn't hurt either, IMHO. A good smoked brisket is good eatin' on its own, otherwise, the world is your oyster. I like roasted tomatillo salsa (c/o Rick Bayless,
Everyday Mexican), or frankly, any red BBQ sauce you like, but not too sweet. You won't need much.
Best of luck!
 
I did see that one in my search. I guess I'll just put something out for those who prefer the wet variety.

Any risks on doing two briskets at once? One on each rack? I got the huge packer cuts.

thanks,
 
I've had my smoker 5 years and never used the bottom rack. Just me and my son eat BBQ so one rack is plenty.
 
Well, it's 6am in Maryland, and I'm the only one up...

Got up at 4 to get the 20 lbs of brisket going... the WSM is taking her time warming up. 37 degrees outside, and we just slid through 220 deg.
 
Two packers... sitting at 244 deg right now...

I've taken some during the prep, and a couple as they were going on the WSM. I'm trying not to make too much noise, as my wife is still asleep, so I'll probably post pics later today.
 
Finally, I've got pictures ready to share:

Picked up two packer cut briskets from a local butcher... trimmed and ready to go

Brisket001.jpg


Applied the rub from earlier in the thread

Brisket006.jpg


It's 5:30am, and it's time to drop meat. Boy am I glad I bought the 22.5!

Brisket010.jpg


6:30, and the sun finally starts to show itself

Brisket019.jpg


4 hours pass... and it's time to flip 'em. Added a couple of fatties.

Brisket024.jpg


165*, and it's time to pull 'em off the grill... foil, and pop into the 300* oven

Brisket025.jpg


Here's the first cut - separating the point from the flat

Brisket029.jpg


Close up of the cut

Brisket033.jpg


Served up with a bottle of wine... the perfect pair

Brisket037.jpg


I'm sooooo hooked on this!!!

I wouldn't let a BBQ sauce within 100 ft of this meat! What was I thinking??????
 
Steve, that looks amazing. You commented on my post about the 650 so I had to check this out.

What is the difference between the Packer and Flat cut?

so what you are saying about hte 650 is that it could never smoke a piece of meat like this?

Too bad...

How did this taste? How many hours did it take?

Do these smokers take gas with Wood? what did you use?

regards,

Dave
 
+1 on it does not get any better than this! I have a similar cook going this morning minus the pond out back! My folks have a lake behind their house and I love the early morning smokes when I visit them down in HSV Arkansas. However I am forced to use an old Oklahoma Joe smoker when I visit! Still learning that one. Great pictures and I to would like some more info on your cook. Looks really good! Vince
wsmsmile8gm.gif


Just noticed the gaurd dog in the lake picture! Always nice to have a smoking partner!
 
That looks great! I think I'll do a brisket for a just-before Christmas gathering.

We are usually tired of turkey by then. And gumbo is our traditional Christmas day meal.

Love that lake view you have.
 
Nice work, Steve Y. Love the pics -- and the view from your deck is sweet! I figure I'm only about 4 hours away...
 
Thanks, all. Both briskets turned out AMAZING!!!

David - as I understand it, the Packer cut includes the point, while the flat does not. I wouldn't attempt to do something like this with my Summit. I do have to wonder what would happen if I did, though.

I put the meat on at 6:30am, and pulled it off the smoker at about 1:30 (165*), double-wrapped it in foil, and put it in the oven until it hit 205* ('bout 90 minutes). It was ready to eat at 3:30, after resting for 30 minutes or so.

I used Kingsford blue with 2 Cherry and 3 White Oak chunks. Don't know much about gas-powered smokers... but the purists will steer you away from it. I'd have to say after my first two performance with this... I'd agree with them.

Next time I think I'll just keep the temp closer to 225* (I ran it about 250* this time), then bump the temp in the smoker a smidge and finish it there... we'll see.
 
One lesson learned about this... since I cook a bunch each time I fire her up... I'm learning more about vacuum sealing.

For briskets, I think the secret is to seal the pieces up with their juices, before the cuts have cooled. Even when cooled, I should've taken some of the fat that congealed and thrown it in with the meat.

I reheated by immersing the frozen vacuum sealed cut in near-boiling water for 45-50 minutes. Minus a little dryness (because of the lesson learned above), it was like it had just come off the cooker. I've done this with ribs and brisket now, and it works!
 
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