Finally, A Brisket I Can Eat!

S

SmokerKing

is One Chatty Farker
Joined
Sep 7, 2010
Messages
2,232
Reaction score
1,684
Points
0
Location
Sunny AZ
This is my fourth attempt at smoking a Brisket and it finally turned out great, to me anyway. Good bark, nice pull and juicy!

Restaurant Supply Brisket. Fourteen pounder with a simple salt, pepper and coffee rub, 7 hours at 300 degrees.

A few pics.

Getting ready to fire up the Steampunk boiler;

wUU9lm.jpg


Almost done;

ZNdOWG.jpg



Brisket Pron;

JOaqR6.jpg
 
Thanks all, I've been needing to build up some confidence on smoking these damn things.
 
Congrats on the successful cook! What did you change or do differently?
 
How do you add coffee?
Is it instant? or finely ground standard beans?
or liquid?
Curious
 
Forget that brisket, I wanna hear more about that funky looking smoker build!!
I love that thing!
 
pjtexas1 said:
Congrats on the successful cook! What did you change or do differently?
Click to expand...

This is my second attempt at the hot and fast method. I did the low and slow methods before, did the Myron Mixon pans, foil, etc. They turned out just OK, little too dry for my taste.

The last hot and fast was my best attempt prior to this one and I though I was on the right track as it was better than the low and slow attempts. I think my selection of the brisket and the quality of the meat had something to do with it, and I did less fat cap trimming. This brisket had some good marbling. There was a fat vein in the middle of this one that kept everything juicy.

I did not paper or foil this one. After it hit internal of 192, I pulled it and let it rest with a tented foil cover.

Bperkins01 said:
How do you add coffee?
Is it instant? or finely ground standard beans?
or liquid?
Curious
Click to expand...


The dry rub was 40% salt, 40% ground pepper and 20% ground coffee.
 
Great looking cook. Nice brisket.

That S.P. Smoker is looking better as it gets dirty
 
Awesome looking smoker. I saw everything except the flux capacitor, and of course the Fetzer valve. I understand it's all ball bearings these days.:p
 
You must log in or register to reply here.

Similar threads

B
First brisket on my Brazos offset was not a success.
2
Replies
23
Views
1K
Bald-Headed John
B
snadamo
Well, I pharked up a brisket
2
Replies
24
Views
3K
ssv3
ssv3
NCGrimbo
Last weekend's brisket chili
Replies
13
Views
638
ModelMaker
ModelMaker
J
Brisket tastes a little like stew beef
Replies
16
Views
975
JCBII
J
sudsandswine
Just a lil brisket
Replies
9
Views
596
snadamo
snadamo
Back
Top