Hi Folks - first brisket under my belt!
Thanks to Notavegan and others for all the advice, and thanks to Meathead I read the info on Texas style brisket (several times) - invaluable for a beginner.
Unfortunately my BBQ skills appear to be better than my photography skills - sorry about the fuzzy brisket picture - but you get the gist!
Here's all the details....
Cooked on ProQ elite bullet Smoker (used two levels as I added ribs and belly during the cook).
5kg ish Aberdeen Angus brisket - whole packer.
Fat trimmed to 1\4.
Salted for 12hrs.
Big Bad Beef rub,about 2 hours before hand.
Made up my Texas BBQ juice - found a Sam Adams lager in the local supermarket.
Smoker fuel - lumpwood charcoal and apple wood.
My fuel - Brewdog Punk and Dead Pony IPAs
Managed to keep temp between 220-250F throughout the cook.
Check out my patent pending water spout - allowing me to top up my water pan through the access hatch, rather than lifting off the stacks (and impacting the temp).
At 3 hr mark I did need to turn the brisket, as the colour wasn't even on both sides - that is my one disappointment, not happy I got a really good dark bark on this attempt (more wood next time?)
At about 4 hrs it hit 150F - I then crutched it.
At about 10 hours total time, internal meat temp hit 210F mark - was surprised as I thought it would take longer.
Took it out and put into my Heath Robinson Faux Cambro (cardboard box, with upholstery foam, lined with tin foil).
It was actually in there for 4 hours - as it was earlier than expected. I had folks coming round to help me eat it all, so using the holding time was great to manage the schedule.
Carved at internal temp of 130F (it was just starting to loose temp given long holding).
The meat was fantastic, incredibly tender, flavor was great - even got the pink ring!
As an added bonus the ribs were great and the belly turned into great pulled pork.
There is something very peaceful being the only person awake at 3am, tending your smoker, with a beer in hand, with the noise of the charcoal and wood crackling.
Thanks to Notavegan and others for all the advice, and thanks to Meathead I read the info on Texas style brisket (several times) - invaluable for a beginner.
Unfortunately my BBQ skills appear to be better than my photography skills - sorry about the fuzzy brisket picture - but you get the gist!
Here's all the details....
Cooked on ProQ elite bullet Smoker (used two levels as I added ribs and belly during the cook).
5kg ish Aberdeen Angus brisket - whole packer.
Fat trimmed to 1\4.
Salted for 12hrs.
Big Bad Beef rub,about 2 hours before hand.
Made up my Texas BBQ juice - found a Sam Adams lager in the local supermarket.
Smoker fuel - lumpwood charcoal and apple wood.
My fuel - Brewdog Punk and Dead Pony IPAs
Managed to keep temp between 220-250F throughout the cook.
Check out my patent pending water spout - allowing me to top up my water pan through the access hatch, rather than lifting off the stacks (and impacting the temp).
At 3 hr mark I did need to turn the brisket, as the colour wasn't even on both sides - that is my one disappointment, not happy I got a really good dark bark on this attempt (more wood next time?)
At about 4 hrs it hit 150F - I then crutched it.
At about 10 hours total time, internal meat temp hit 210F mark - was surprised as I thought it would take longer.
Took it out and put into my Heath Robinson Faux Cambro (cardboard box, with upholstery foam, lined with tin foil).
It was actually in there for 4 hours - as it was earlier than expected. I had folks coming round to help me eat it all, so using the holding time was great to manage the schedule.
Carved at internal temp of 130F (it was just starting to loose temp given long holding).
The meat was fantastic, incredibly tender, flavor was great - even got the pink ring!
As an added bonus the ribs were great and the belly turned into great pulled pork.
There is something very peaceful being the only person awake at 3am, tending your smoker, with a beer in hand, with the noise of the charcoal and wood crackling.
Attached Files
and the beer....
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