Something a Little Different

[Barry LaZar]

After following the TVWBB all winter, I developed a real hunger for something done in my backyard. So, while at the grocery store early afternoon, I found some small first cut briskets on sale. Well, I needed something for dinner and the weather was tolerable, so I bought a 2.5 lb brisket with well defined grain. By the time I got home it was 2PM a little late for starting a brisket process, but I did anyway.

I have a number of smokers in the yard. one of them is an electric smoke house by Mastercraft. The issue with these is that you do not get a smoke ring and the smoke flavor is not well defined. However they are monstrously quick and easy to set up and go. I turned it on and dialed in 275 degrees. While the smoker was coming up to temperature, I rubbed the brisket with Weber's steak rub, but first a little olive oil to hold the rub in place.

Next, I rummaged around for some smoking wood. I remembered that I had some hickory wood pellets that I had been wanting to try in place of wood chips. I put the brisket on and then put 2 handfuls of the pellets in the hopper and let it go until the brisket hit 160 degrees. At that point I foiled the brisket with a little apple juice and let it go until the brisket hit 205 degrees. I let the brisket rest for about 30 minutes while I prepared a baked sweet potato.

The brisket wasn't a great example of a brisket, but it was available. Having said that, I was surprised to find that it turned out well, not great, but well. It was tender with a good smoke flavor, but it was dry; I guess there just wasn't enough fat to make the meat moist. The other surprise and the reason I've written this is that I found that the wood pellets acted like concentrated wood and I was actually able to obtain a level of smoke in the meat that is commensurate with chunks on my WSM. What this gets down to is, when desperate, even an electric smoker can be made to work. However, I think I would have been better off on my WSM with a bigger brisket;Ah, if I only had more time and planned ahead.

 

[Clint]

and still, it's a lot better than you'd get at a restaurant.

I have little to no respect for commercial bbq after I watched a friend get served a rack of undercooked (NO pullback) untrimmed spares when he ordered babybacks.

http://www.patsbbq.com/pats-menu (JUNK!)

You make your own sauces too?

 

[Rich Dahl]

As they say "any port in a storm" at least you got to eat some of your own brisket, and it had to be better then most restaurant food.

 

[Barry LaZar]

and still, it's a lot better than you'd get at a restaurant.

I have little to no respect for commercial bbq after I watched a friend get served a rack of undercooked (NO pullback) untrimmed spares when he ordered babybacks.

http://www.patsbbq.com/pats-menu (JUNK!)

You make your own sauces too?

I'm not as hard on the local joints as you. There are two in my area where the owners compete, so theirs is generally quite good.

No. I generally don't make my own sauce; I rarely use it on brisket. I do make rubs at home. IMO, if you do a good rub and let it sit on the meat a while before it goes on the cooker, you can eat your creation nude. However, all of this applies to everything I try with the exception of pulled pork. I do make a Carolina type sauce for that.

I feel like the guy in the Kingsford commercial that's been showing on the tube the last few weeks. He came out of his house wondering what was happening and had to be told it was winter which is now over and someone was told to hand him a burger to help him recover. That is how I felt. That caused me to do the brisket. I do love smoked meat.