ht01us
New member
Brisket
This is my second Brisket. I was very happy with the results last year but delighted with my cooking technique. Last summer I put it on the top rack over a giant water pan. It took over 18 hours to finish. Since then I've taken to using a small water pan and using the lower rack when possible. This made a big difference; I put it on at 6:15 PM Saturday night; at 6:20 AM Sunday it hit 180* internal temperature. At that point I put it in a disposable aluminum roasting pan, pour a bottle of Session beer, and seal it tight with aluminum foil until it hits 195* which it did at 8:00 AM. Next time I'll start around midnight.
Brisket can be great or terrible and not too much in between. I think the biggest key to success is the quality of the meat. i headed over to Gartner's Meats where I picked up a 14+ pound brisket. If you live in the Portland area and aren't a vegetarian, you should go to Gartner's. It's about 20 miles from my house but well worth the trip.
Craig "Meathead" Goldwyn's Big Bad Beef Rub
The brisket may have started at over 14 pounds, but there is a LOT of fat to trim from a full packer brisket.
After a bad haircut (I've got some work to do to perfect his process)
The Mak 2 Star General smoker doing what it's named for
After 12 hours cooking on the rack and a couple braising in some beer, I get this:
I chop the point into cubes and dust with rub to make burnt ends
I sliced the flat across the grain
Dinner
Cooking log can be found here
This is my second Brisket. I was very happy with the results last year but delighted with my cooking technique. Last summer I put it on the top rack over a giant water pan. It took over 18 hours to finish. Since then I've taken to using a small water pan and using the lower rack when possible. This made a big difference; I put it on at 6:15 PM Saturday night; at 6:20 AM Sunday it hit 180* internal temperature. At that point I put it in a disposable aluminum roasting pan, pour a bottle of Session beer, and seal it tight with aluminum foil until it hits 195* which it did at 8:00 AM. Next time I'll start around midnight.
Brisket can be great or terrible and not too much in between. I think the biggest key to success is the quality of the meat. i headed over to Gartner's Meats where I picked up a 14+ pound brisket. If you live in the Portland area and aren't a vegetarian, you should go to Gartner's. It's about 20 miles from my house but well worth the trip.
Craig "Meathead" Goldwyn's Big Bad Beef Rub
The brisket may have started at over 14 pounds, but there is a LOT of fat to trim from a full packer brisket.
After a bad haircut (I've got some work to do to perfect his process)
The Mak 2 Star General smoker doing what it's named for
After 12 hours cooking on the rack and a couple braising in some beer, I get this:
I chop the point into cubes and dust with rub to make burnt ends
I sliced the flat across the grain
Dinner
Cooking log can be found here
