Well, this weekend, my hubby and I decided to cook a HUGE mess of barbecue. We started two briskets about a half hour ago. When those are done, we're doing two shoulders. But more about that later. Now it's brisket time!
I'm trying to get better at documenting our cooks so we can repeat our results. The last time we made brisket was the best we EVER did and to tell the God's honest truth, the best I ever put in my mouth. Of course, I didn't write anything down that time...UGH! We learn from our mistakes.
Unfortunately, the biggest briskets I could find are only 7 and 6 lbs respectively - not my first choice. I would generally go for something closer to 10 lbs each, but I took what I could get.
So, we got up at 6, and hubby got the WSM rolling. We used mostly water in the pan with a Killian's thrown in for good measure. I trimmed the briskets of all the hard fat and coated them with plain old yellow mustard, then coated them with my usual brisket rub, which consists of 1/2 c. kosher salt, 1/2 c. granulated garlic, 1/2 c. black pepper, 1/4 c. cayenne pepper, and 1/4 c. brown sugar. I know the brown sugar is not generally used for brisket, but I like the blackening factor, so I use it.
I did not let them sit overnight. I coated them right before going on the smoker. I don't think anything can penetrate that tough cut of meat. I've done it both ways and I can't tell the difference between letting it "marinate" in the rub or not. So I don't bother. Not for brisket anyway.
So, we put both briskets on (large one on the bottom rack) at 7. The lid temp was 300. The temp fell to a perfect 240 in 10 minutes and we added smoke - a combo of apple, cherry, and a dash of hickory. Hickory can be SO overpowering, but I love a touch of it for beef!
Now here's where I'm sure I'll get some flack - I do my briskets fat side DOWN, and don't move them or turn them at all. I used to do them fat side up, as seems to be the overwhelming standard, but I read something somewhere (who knows where?) that had a BBQ pro advocating fat down, so I tried it. Like I said, the last time was AWESOME, so I thought I'd try it again. I am of the mind that the fat on the bottom protects the meat from drying. That self-basting theory just doesn't ever seem to be proven. Until it fails me, I'm going fat side down.
We'll see what happens!
It's now nearly 7:40, and the lid temp is holding steady at 240 degrees. I'm going back to bed for awhile. We went out last night (2 am) to see DaVinci Code and then drinking...I could feel a little fresher... four hours doesn't quite cut it.
I'll update in awhile with more stats and photos. I'm realizing I should have taken some pics from the start. Oh well, still learning.
Over and out.
Melissa
I'm trying to get better at documenting our cooks so we can repeat our results. The last time we made brisket was the best we EVER did and to tell the God's honest truth, the best I ever put in my mouth. Of course, I didn't write anything down that time...UGH! We learn from our mistakes.
Unfortunately, the biggest briskets I could find are only 7 and 6 lbs respectively - not my first choice. I would generally go for something closer to 10 lbs each, but I took what I could get.
So, we got up at 6, and hubby got the WSM rolling. We used mostly water in the pan with a Killian's thrown in for good measure. I trimmed the briskets of all the hard fat and coated them with plain old yellow mustard, then coated them with my usual brisket rub, which consists of 1/2 c. kosher salt, 1/2 c. granulated garlic, 1/2 c. black pepper, 1/4 c. cayenne pepper, and 1/4 c. brown sugar. I know the brown sugar is not generally used for brisket, but I like the blackening factor, so I use it.
I did not let them sit overnight. I coated them right before going on the smoker. I don't think anything can penetrate that tough cut of meat. I've done it both ways and I can't tell the difference between letting it "marinate" in the rub or not. So I don't bother. Not for brisket anyway.
So, we put both briskets on (large one on the bottom rack) at 7. The lid temp was 300. The temp fell to a perfect 240 in 10 minutes and we added smoke - a combo of apple, cherry, and a dash of hickory. Hickory can be SO overpowering, but I love a touch of it for beef!
Now here's where I'm sure I'll get some flack - I do my briskets fat side DOWN, and don't move them or turn them at all. I used to do them fat side up, as seems to be the overwhelming standard, but I read something somewhere (who knows where?) that had a BBQ pro advocating fat down, so I tried it. Like I said, the last time was AWESOME, so I thought I'd try it again. I am of the mind that the fat on the bottom protects the meat from drying. That self-basting theory just doesn't ever seem to be proven. Until it fails me, I'm going fat side down.
We'll see what happens!
It's now nearly 7:40, and the lid temp is holding steady at 240 degrees. I'm going back to bed for awhile. We went out last night (2 am) to see DaVinci Code and then drinking...I could feel a little fresher... four hours doesn't quite cut it.
I'll update in awhile with more stats and photos. I'm realizing I should have taken some pics from the start. Oh well, still learning.
Over and out.
Melissa
