The Official Brisket Thread

[Jeff Lebowski]

Just a little more dry. I've only done it the one time so it could be just a coincidence.

I think I will give it a shot. Seems to be a pretty standard approach.

That reminds me. I order two bottles of Salt Lick original and one spicy. I'm not a big fan. I've got an unopened original but it expires soon. If you want it you can have it.

Sure. Don't throw it away. Thanks.

[Coach McGuirk]

That reminds me. I order two bottles of Salt Lick original and one spicy. I'm not a big fan. I've got an unopened original but it expires soon. If you want it you can have it.

that's just crazy.

[Jeff Lebowski]

Just a little more dry. I've only done it the one time so it could be just a coincidence.

That reminds me. I order two bottles of Salt Lick original and one spicy. I'm not a big fan. I've got an unopened original but it expires soon. If you want it you can have it.

BTW, I have a half of a case of the stuff in my basement. If any CUFers up in your neck of the woods would like to try it, let's give it to one of them.

[kccougar]

Have any of you smoked a tri-tip like you would a flat? I bought tri-tip at Costco yesterday so I have one to play with. The thought crossed my mind. It is a much leaner cut of meat so that alone could give me my answer. I'm still curious to try it.

I would just grill it. I love grilled tri-tip and it is so easy and quick, I don't know why anyone would bother to smoke one.

[kccougar]

Have any of you smoked a tri-tip like you would a flat? I bought tri-tip at Costco yesterday so I have one to play with. The thought crossed my mind. It is a much leaner cut of meat so that alone could give me my answer. I'm still curious to try it.

I would just grill it. I love grilled tri-tip and it is so easy and quick, I don't know why anyone would bother to smoke one.

[Drunk Tank]

Holy cow, look at the size of the point on this baby. I am going to be swimming in burnt ends.



I think I am going to give this method a shot:

http://www.meninaprons.net/archives/...urnt_ends.html

Basically, you trim off the point right when you take it out of the smoker, throw on a mixture of rub and bbq sauce and then put the cubes back on the smoker for another hour or two. Then you throw them in the Oven/FTC with the rest of your brisket until you are ready to eat.

Anybody else done something like this?

This is how I do mine. They are awesome!

Have any of you smoked a tri-tip like you would a flat? I bought tri-tip at Costco yesterday so I have one to play with. The thought crossed my mind. It is a much leaner cut of meat so that alone could give me my answer. I'm still curious to try it.

Smoking a tri-tip like a brisket has been done before, but does not produce good results. If you want a smokier flavor to your tri-tip, I would suggest smoking it at 180-225 until the tri-tip reaches about 110 deg internal temp, then crank up your grill and sear until it is 130-135.

[CJF]

Smoking a tri-tip like a brisket has been done before, but does not produce good results. If you want a smokier flavor to your tri-tip, I would suggest smoking it at 180-225 until the tri-tip reaches about 110 deg internal temp, then crank up your grill and sear until it is 130-135.

I do this on a regular basis. I just have an extra tri-tip to play with so I thought about smoking it. I'll just wrap it and throw it in the freezer.

[Jeff Lebowski]

Some pics of my burnt ends experiment.

Mixed up 1/2 C juice from brisket, 1 C bbq sauce, 2 T rub:



After pulling the brisket off the smoker, I trimmed off the point and cut it into cubes:



After mixing with the sauce:



Then I threw it back on the smoker for another 2.5 hours or so. I stirred it every 30 minutes (and ate a few bites each time).

Here it is after pulling from the smoker. Delish. Each nugget is a little thermonuclear flavor bomb.

[CJF]

Looks heavenly. You just made my mouth water.

[Drunk Tank]

I am smoking a brisket for dinner tomorrow since I have the day off.

It is trimmed, injected and rubbed, sitting wrapped up in my fridge as we speak. I am planing on having dinner between 5-6:00pm tomorrow, so I am going to put it on the smoker around 4 am. I think if I smoke it at 275° I should be ok time wise.

I used Dr. BBQ's Beef Injection

• 2 cups beef broth
• 1/4 cup worchestershire sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper

I have never injected a brisket, so we'll see how it goes. For the rub I used Salt Lick Original. I was going to use John Henry's Texas Brisket Rub, but apparently used it all. I havent used the Salt Lick rub much, so hopefully it turns out ok.



The whole packer in cryovac



Washed up and ready to be trimmed


All trimmed up


Injected


Lightly rubbed ready to be wrapped up and put in the fridge.

[Drunk Tank]

The brisket has been om since 4:30am. 6 hours in and the temp is at 155°. I am planning to foil at 165°. The color is looking good!

[Coach McGuirk]

Mouth watering, DT.

[fusnik]

Getting up at 4, connecting wires to the meat, adding pellets, rubbing, injecting, cleaning.....

Is the work worth it?

I think I want to smoke but when I view these threads I think that I do not have the time required. Actually I realize I'm just too lazy.

[Drunk Tank]

Getting up at 4, connecting wires to the meat, adding pellets, rubbing, injecting, cleaning.....

Is the work worth it?

I think I want to smoke but when I view these threads I think that I do not have the time required. Actually I realize I'm just too lazy.

I did all the prep to the meat and prepped the smoker last night. All I had to do this morning was flip the power switch on the smoker, wait for it to come to temp and put the meat on. Pretty easy.

[FN Phat]

This is perfect timing. I am thinking about trying my hand at brisket, for the first time, this weekend. What is the magic temp that you will pull the brisket off of the smoker?