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04/23/2007 07:17:04 AM · #1 |
My wifes sister is in town today from NY and we decided to make her a special dinner. So last night I picked up a good sized beef brisket and rubbed it up with my favorite rub shipped in from Oklahoma. I got up this morning and started the coals around 6:30 and put the brisket down at 7am. I will probably smoke it for 8 hours or so. For some odd reason I felt the urge to document the process on the smoker. While I am sure it is not very exciting to most I thought for some it might be interesting. So here are the first pics right after placing the meat on the smoker. I use charcoal as my heat and large soaked mesquite chunks for the smoke. Every twenty minutes or so I will put some more wood on. I am hoping for a good deep smoke ring on this one. Keep an eye on the thread for updates every hour or so. (And yes, my wife thinks I am nuts).
 
Any of you out there with favorite BbQ recipes or dishes? |
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04/23/2007 07:35:36 AM · #2 |
You really know how to hurt a guy, there's no way I can drive to Columbus in 8 hours.
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04/23/2007 08:08:27 AM · #3 |
my favorite sauce:
Get a pan. dump one bottle of honey in pan, pour about 1/3 cup apple juice and mix. Add a little extra juice if needed. shake in desirable amount of crushed red pepperflakes and mixed cajun seasonings. Boil to let flavors mix and brush on the meat. I created this by mistake and have been using it since. Be creative on the spices and I never use measuring spoon. The only thing that stays the same is the honey and apple juice.
Message edited by author 2007-04-23 08:18:19. |
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04/23/2007 08:13:10 AM · #4 |
great.... now I'll be wandering around drooling allllllll day!! ;) Yes, there are LOTS of us interested - and thank you for documenting this for us!
Now, where's the beans, macaroni salad, & garlic bread? It's NEVER too early for brisket! |
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04/23/2007 08:18:02 AM · #5 |
Be careful not to oversmoke it. If the smoke isn't sealed in, a few rounds of soaked chips might due just fine but it can be overdone with the smoke. A super slow roast...fat side up will make it beautifully tender as you know.
I'm jealous...
Message edited by author 2007-04-23 08:26:05. |
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04/23/2007 08:21:09 AM · #6 |
My smoker is out of commision and I have desperately wanted to try something. Will someone give this a try and tell me how it is? It may sound weird, but these sort of things come to me and they bug me until i find out how they taste.
Get apple wood chips and a roaster chicken. Rub the chicken with apple butter. Put some in the cavity and roast it. If someone is interested please try it and let me know how it tasts! |
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04/23/2007 08:32:43 AM · #7 |
8:20 Update
 
One flip and still smokin. I use a small WalMart dual chamber smoker. Holds one good sized brisket or up to three racks of babyback ribs. I don't keep a tight seal on the smoker. The small chamber has about a dozen briquettes burning all the time with a chunk or two of mesquite for smoke. I try to keep the main chamber right around 250 degrees the entire time.
For anyone interested in where I get my rub from here is the link - Siegi's Sausage Factory. They not only have great rub but some of the best sausages and bratwursts I have ever had. Siegi is a 5th generation suasage maker from Austria. If you are ever in Tulsa I highly recommend stopping by. Tell them you know me. |
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04/23/2007 09:00:43 AM · #8 |
| mmmm you are makeing me hungry. thanks for the post keep us updated |
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04/23/2007 10:12:08 AM · #9 |
| I was just talking to the wife about doing the same next weekend. I have a large verticle slow cook / smoker that will hold 6 briskets. Nothing better than a slow cooked hunk of beef. I usually keep the temp down closser to 225 and never above 250 and not uncommon to let it cook for 10-12 hours. Yummmmmmy |
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04/23/2007 10:23:41 AM · #10 |
I love Bar B Que and brisket is one of my favorite things to make. Followed closely by pork shoulder and beef ribs.
I make my own dry rub (No, I won't give you the recipe, but it's not particularly complicated.) I put the rub on the meat 1-2 days before and let it sit in the fridge.
I use a "bullet" style electric water smoker. I prefer the electric one because it's impossible to get gas to stay lit at a low enough temp and I don't like charcoal because I always forget to add more charcoal to the fire and it'll go out, making me irate.
I usually smoke brisket over hickory for 4-5 hours at 185F, with the fat cap on top. The fat cap is what makes brisket so good, as the fat melts, it soaks into the meat, basting it continuously. After 4-5 hrs on the smoker, I'll bring it inside, wrap it tightly in heavy duty foil and put it in a 200F oven for another few hours until we're ready to eat. |
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04/23/2007 10:26:23 AM · #11 |
10:20 check in.
 
Still plugging along. The weather is just right for this. High 60s low 70s all day long, slightly overcast and the kids are having a blast running in and out of the house.
Music selection for the day of smoking consists of Family Force Five, Johnny Cash (one of his last American cover albums), Tree 63, Best of Stevie Ray Vaughnn, and Sonicflood. |
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04/23/2007 10:28:39 AM · #12 |
I just woke up.
I haven't even had my coffee....and my mouth is watering.
MMMMMMMMMMM.......briskeeeeetttttttttttt.
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04/23/2007 11:59:24 AM · #13 |
Beuatiful lighting but I wish the front of the meat was a little more in focus. ;P |
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04/23/2007 11:59:31 AM · #14 |
11:45am
Houston - we may have a problem. The wind is picking up and there is a light sprinkle in the air. Hopefully any rain will hold off a couple more hours. I have a great smoke on it now, keeping the main chamber just under 250'. I will probably let it go another 3 hours if I can and then wrap it in foil and finish it for two hours in the oven at just around 200'. Yeah baby - this is gonna be good. I just found out that our next door neighbors have never had smoked brisket. Good thing I have the size I do. Brisket all around!
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04/23/2007 12:09:06 PM · #15 |
Originally posted by pawdrix:
Beuatiful lighting but I wish the front of the meat was a little more in focus. ;P |
I wish the meat was going to be on my plate, focus or no...;-) |
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04/23/2007 12:18:05 PM · #16 |
Looks great Tim. I always do brisket. When I moved to Iowa from Texas nobody around here had ever heard of brisket. Back home it's a BBQ weekend must have. One weekend I smoked one up for some of my newly aquired northern friends and they loved it.
I also import my rubs. They come from a smokehouse in small town called Hillje, Texas. When I start running low, I call my sister and have her ship some up.
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04/23/2007 01:02:55 PM · #17 |
A brief moment for another product endorsement.
Head Country Bar-B-Q Sauce
This isthe only bbq sauce that our family uses. We ship it in from Ponca City Oklahoma. They sell 12 packs of 18oz bottles for $36 shipped. At $3 a bottle its quite a good deal. I can't go through 12 bottles so what I do is share them around. The first bottle is free. Then it costs $3 for me to cover costs. Its kind of like the crack of the bbq sauce world. Comes in 3 flavors - regular, hot and hickory. This stuff ROCKS! |
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04/23/2007 01:33:18 PM · #18 |
1:30pm
Well - I am done smoking but I am gonna keep it out on the grill another hour or so. I couldnt help myself and cut off the tip of an end just to sample. OHHHH MMMAAAANNNN!!!! It's pretty darned good! The smoke ring looks nice and deep, the meat looks awesome, smells great and tastes wonderful. Now I just hope that Aimee and her sister get home at the right time. I am hungry! |
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04/23/2007 01:39:00 PM · #19 |
The sad part is - I just got back from Olive Garden, I'm completely stuffed, and my mouth is STILL watering at that last pic! Good work Tim!
Message edited by author 2007-04-23 14:11:21. |
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04/23/2007 01:41:24 PM · #20 |
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04/23/2007 01:49:53 PM · #21 |
| That chunk of meat is just for one, right Tim? ;) oh!! I am salivating now ;P |
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04/23/2007 02:37:35 PM · #22 |
2:30pm
So that makes almost seven and a half hours on my smoker. The last two hours or so will be spent in my oven at around 225'. I am ready to eat NOW! |
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04/23/2007 02:41:12 PM · #23 |
Originally posted by timfythetoo:
2:30pm
So that makes almost seven and a half hours on my smoker. The last two hours or so will be spent in my oven at around 225'. I am ready to eat NOW! |
Oh man oh man oh man!!!!!!!! I can taste it from here! Looks so good Tim! :-D |
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04/23/2007 02:44:44 PM · #24 |
I do my brisket every year for my birthday... start it Friday night and smoke for 24 hours, while camping and drinking. Look for it in late June...
Good times. |
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04/23/2007 04:27:49 PM · #25 |
4:20pm
Aimee is on her way to pick up her sister, I have broccoli and bread finishing up and I am ready to finish slicing the brisket. It is so stinkin' yummy. No bbq sauce is necessary - though I will use some anyways.
Thanks to everyone who stopped by and watched the progress. If you are ever going to be in Columbus let me know about 48 hours ahead of time and maybe we can do dinner. |
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