[Joekerr]

Originally Posted by chassis

10lb brisket pre-trimmed weight. Approx 8lbs when it went into the smoker.

12 hours in the smoke, I put it in the smoker at 4:00am this morning, at 250deg F. After 6 hours I reduced the temperature to 225 deg F. Pulled at 4:00pm at 206 deg F internal temperature, and let rest for almost 2 hours.

It was tender and moist, with great flavor.

Rub was a light application of salt, pepper and cumin. I wanted the cooling process to govern the flavor, and avoid an overpowering rub. I trimmed and rubbed last night, and the meat sat in the fridge uncovered for around 8 hours to develop a pellicle.

This was great. So far my favorites are ribs and brisket. I have also done pork shoulder and fish, both were good.

Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.

[chassis]

Originally Posted by Joekerr

Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.

Nice recipe Joekerr . I think the result of a smoked brisket relies on the piece of meat. Mine had plenty of fat, even after trimming almost 2lbs away. Dry brisket is unappealing to me. The meat I cooked today was tender and moist.

[roastbeef]

Made western bacon cheeseburgers tonight.

[MPOWER5266]

Originally Posted by Joekerr

Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.

I am kinda the same way with brisket. I love it when someone else makes it but I think the process of smoking it myself kinda burns me out on it. Ill make one and it will be good, but I only want one or two meals and then Im over it. But when I make pulled pork, Ill have it everyday in different forms(sandwiches, tacos, pizza, etc etc. )

[lsturbointeg]

T-Bone and short ribs

[KenB925]

The smoke is so bad here in the Bay Area, outdoor anything is out of the question.

I guess I could just leave some pork belly outside and 'cold smoke' some bacon...

[Alfisti]

I went hom to Sydney last Xmas and the smoke was bad. It just STEADFASTLY refused to rain properly for like 18 months.

[atzepeng1984]

good times...

[AreWeThereYet?]

Having Vietnamese Lemongrass Porl Chops this evening!

[Alfisti]

Some you guys gotta stop burning your food, it's gonna kill ya.

[Alfisti]

Originally Posted by atzepeng1984

good times...

Address?

I love barbecue.

[KenB925]

I started learning some more asian style cooking. Got myself a wok, which is pretty fun to use. A favorite for the kids is fried rice, and one of my favorite things to ‘takeout’ is chinese bbq pork, so I decided to make my own. I’ll use a touch less chinese 5 spice next time (it was a little much for the kids) but I definitely like it!

I didn’t use any red food color, as you can probably tell.

[jsanatx]

Preped the Joe last weekend, practicing for Labor Day. Threw some beef ribs in, internal temp to 205 about 3-4 hours.

[roastbeef]

anyone have a yoder smoker? i'm eyeballing the ys480s.

[davidr3]

Originally Posted by roastbeef

anyone have a yoder smoker? i'm eyeballing the ys480s.

Always used a pit boss. Works great thus far.

[shockin330i]

Subscribing

[TXSTYLE]

Thought I would share this "MUST SEE TV"...

[TXSTYLE]

Oh yeah.... My situation this past weekend:

[Alfisti]

Damn guys, you're all on fire, bravo.

[AreWeThereYet?]

My grill marks this year had been on a different level imho!!!

[KenB925]

I’ve got pork belly, was planning on smoking it today, but the air is so bad here with all the fires that I couldn’t fire up the smoker. I’ll have some amazing stock with this belly, I’ll get another one this fall for the smoker i guess