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> Smoking the Beef Brisket, Saturday-April 24 & Sunday May 2
sdcaller
Posted: Apr 23, 2021 - 08:17 pm


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In the previous thread, I said I had purchased 2 briskets and would be smoking one on Saturday.

Late this afternoon, I opened one and trimmed off about 1lb of fat. Applied a very liberal coating of dry rub to both surfaces, wrapped it tightly in plastic wrap and then into the fridge until morning.

You know what it looked like before I opened it, and I will post pics of the process tomorrow.

Sure hope it turns out as good as the one I did last Sept.

SDC

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Chevy
Posted: Apr 23, 2021 - 08:21 pm


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Iím sure it will with you at the helm.

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IFH
Posted: Apr 24, 2021 - 06:02 am


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Looking forward to the photos.

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Muskyhunter
Posted: Apr 24, 2021 - 06:42 am


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What time and where for dinner?

Of course we will comply with all current Stay at Home Regs as we have to go get food - lol.

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sdcaller
Posted: Apr 24, 2021 - 11:06 am


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7AM out of the fridge and still in the plastic wrap.

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sdcaller
Posted: Apr 24, 2021 - 11:08 am


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Out of the wrap, on the Bradley tray and "bent" to fit.

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sdcaller
Posted: Apr 24, 2021 - 11:11 am


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8AM into the Bradley at a starting temp. of 37F. It will get 4 hours of smoke, Hickory and Mesquite bisquets alternating.

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sdcaller
Posted: Apr 24, 2021 - 11:16 am


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Noon, turned tray 180 degrees and meat is up to 149F. Still some smoke going on. Looks good.

Brisket is a tough cut of meat and it is important to cook it to a high temp in the 205F area to break down the fibers. Depending on the temp it gets to in the Bradley, I may bring it in later and foil wrap and put in the oven.

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sdcaller
Posted: Apr 24, 2021 - 03:49 pm


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4PM out of smoker at 167F. Wrapped in 2 layers of heavy duty foil and into a 300F oven.

When it reaches 205F, I will take it out and let it sit in the foil for 45-60 minutes, so that the meat reabsorbs the juices that have been released while in the oven. That ensures juicy meat.

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sabmgb
Posted: Apr 24, 2021 - 04:00 pm


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Ralph that looks really good. One of this days I will have to try smoking one myself. We don't have a zhers around here or I would have bought one this time.

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sdcaller
Posted: Apr 24, 2021 - 07:03 pm


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Out of the oven at 5:15PM at a temp of 207F. Let it sit in the foil for 60minutes while the rest of supper came together.

Unwrapped and sliced enough for supper for Mrs. SDC and myself.

It was fork tender, juicy and a great flavor.

Pic is after supper came off it and it was sliced across the grain to take advantage of the tenderness.

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Chevy
Posted: Apr 25, 2021 - 06:10 am


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Outstanding Ralph.

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mamona
Posted: Apr 26, 2021 - 09:57 am


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You did it Looks sooo good

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Smilee
Posted: Apr 27, 2021 - 04:24 am


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Very nice!!!
PS, when I buy a large brisket like the one you did, I cut it into thirds,freeze two of the thirds,and only smoke one of the thirds at a time, since itís only Mrs. Smilee and myself. Yours looks delicious BTW!!!👍🙂

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sdcaller
Posted: Apr 27, 2021 - 07:30 am


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QUOTE (Smilee @ Apr 27, 2021 - 04:24 am)
Very nice!!!
PS, when I buy a large brisket like the one you did, I cut it into thirds,freeze two of the thirds,and only smoke one of the thirds at a time, since itís only Mrs. Smilee and myself. Yours looks delicious BTW!!!👍🙂

I like to cook fresh and whole and then freeze after I cook. I find if you freeze first you lose meat juices which would normally keep the meat moist while cooking.

To each his own.

SDC

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