Smoked Brisket

[KenP]

Anyone here smoked a brisket using a Weber Kettle?

I'll do a rub, maybe a butter injection, a bast and hickory smoke for the first couple of hours. I just want to know if anyone here's done it.

I don't know how I'll serve it, so any advice on how you did it would be cool.

[RubHer Yellow Ducky]

Originally Posted by KenP

Anyone here smoked a brisket using a Weber Kettle?

I'll do a rub, maybe a butter injection (never heard of that), a baste and hickory smoke for the first couple of hours. I just want to know if anyone here's done it.

I don't know how I'll serve it, so any advice on how you did it would be cool.

Its been about 10 years since I last smoked briskets but here's how I use to do it...

I like them as even in thickness as i can find...do not remove the fat cap (3/8 to 1/2 inch is ideal)

needless to say the word is "low and slow" 180 to 200 degrees, cooking times will vary depending on the thickness and the temp, generally 1 to 1 1/2 hours per pound...I like applewood but hickory works fine...keep away from the fire box as much as possible

Make cuts into the fat spaced every 1 to 2 inches and stuff with fresh garlic cloves (very important) I rub Spicy Brown Mustard all over the brisket both sides and then I rub in my DRY RUB (no salt). I like paprika, cayanne pepper, crushed cloves, dried lime peel, minced onion, cumin and a mild poblano pepper roasted first and then minced.

Had an OLD COOK who told me to make a mixture of water, vinegar, a little maple syrup and some KY Bourbon or KY Whiskey and mop on starting after 4 hours, once an hour to help keep it moist but found it gave it TOO MANY FLAVORS...

good luck, send me some...

[mikejr]

My neighbor and I have done briskets before. He usually will cook them in the oven for 5 or 6 hours on very low heat, then we'll throw them on the smoker for 5 or 6 hours. He uses a rub and also a mopp sauce while smoking. Remember, brisket is a tough slab on meat.

He uses the same protocol for smoking pork shoulders too.

I just smoked ribs last weekend and did a rub, then once the smoke bark formed on the outside, I spritzed with an apple juice/old grand dad mix to keep things moist. Turned out excellent!

Here is a great source of information

http://www.smokingmeatforums.com/forums/index.php

[KenP]

Thanks guys.

Michael, I will use a melted herb butter and inject into tough meats if I'm worried about them drying out or just want them extra juicy. Using it in turkey is awesome. If the fat cap isn't thick enough, or if there isn't one depending on the meat I'm cooking, I'll often cover with thick bacon.

Mike, I won't be using an oven at all. If it can be cooked in the kitchen, it can be cooked on a grill.

I'll be using a rub and then a mop sauce after the bark and I've decided I'll use hickory for the first few hours.

That web site is nice and will look through it some more. I've found a bunch of info here:
http://www.thesmokering.com/forum/index.php

I smoked baby backs last week and they were a bit salty. I screwed up the rub and used sea salt for the courseness, but the rub already had salt. To counter it I used some more brown sugar, but it didn't really work. On the positive side, the ribs were cooked perfectly according to the pros. It wasn't "falling off the bone", but just pulled off. I'll be doing them again soon.

I smoked a few chicken breasts tonight with mesquite, a Weber brand rub and a cheap spicy mop. Ummm, it's the first time I've liked the mesquite. I was about to give up on that wood.

Next time I do pork I want to use applewood. Apple and pork, two greats together.

[CO Hummer]

Notice how most of these recipies have whiskey?

[KenP]

Originally Posted by CO Hummer

Notice how most of these recipies have whiskey?

If not ON the meat, you can always put it in the drip tray and steam it in.

[KenP]

Almost forgot, I said I'm using a Weber Kettle, not a smoker, but it works if you're patient.

I'm intersted in getting a real smoker, but I'm leary of the cheapo models. I've read that hot fires with wood, which is what should be used in them, can burn through the thin firebox. Mesquite is one that can cause it.

Anyone have advice on a smoker? If you have one of the less expensive, Home Depot types, how's it working? Maybe I should just get one of those to work with for now and see how it goes.

[mikejr]

Originally Posted by KenP

Almost forgot, I said I'm using a Weber Kettle, not a smoker, but it works if you're patient.

I'm intersted in getting a real smoker, but I'm leary of the cheapo models. I've read that hot fires with wood, which is what should be used in them, can burn through the thin firebox. Mesquite is one that can cause it.

Anyone have advice on a smoker? If you have one of the less expensive, Home Depot types, how's it working? Maybe I should just get one of those to work with for now and see how it goes.

Ken I am using a cheap Brinkman I got at Lowe's. It's a propane model. Works great but it only has two racks in it. I bought the cheap one to see if I liked the tedium of smoking. I've been oogling some of the high end smokers in the cabelas catalog...they are set and forget pretty much...all digital....check them out...nice smokers!

[Lily21]

im sorry....what are Briskets?????

I have to google them now

[TXSUT]

Big Dad, glad to hear it turned out so good!

Lily, a brisket is a cut of fatty beef from the lower chest of the cow. It's a relatively inexpensive cut of meat, but as you probably know, the fattier the cut, the more flavor. Most often, it comes in large cuts, 5lbs and up, like an extra large roast. It's more popular in the southern states, where we tend to do a better job of utilizing more (less waste) of an animal...and making it taste good.

[KenP]

I won a WSM last week on EBay. It's brand new, but was open box and missing the hardware, door, feet and hangers. I got it so cheap that even with the new parts, already ordered, I'm going to save nearly $100!

Once it's together I'm going to build a low table with a piece of slate I've got for the top and put it on wheels with a shelf for the chamber. I also want to get a stacker for it from ProQ, but the pre-orders are sold out so I have to wait on it.

First cook is going to be an over-nighter of two butts and a whole packer on the WSM, plus ribs on the Performer as appetizers. (I bet you sick mo-fo's are thinking nasty thoughts right now. I know I did after I read what I typed... )

[KenP]

Originally Posted by Lily21

im sorry....what are Briskets?????

I have to google them now

It's what TX SUT said. Here's a pic of a small 3.5lb brisket flat on my Weber Kettle. A whole packer is HUGE in comparison.

[BigPoppa1411]

Ken,
How do you like the Weber Performer? Im trying to justify the price to the wife, she doesnt really agree, but....she hasnt said no!

[Big Dad]

Originally Posted by BigPoppa1411

Ken,
How do you like the Weber Performer? Im trying to justify the price to the wife, she doesnt really agree, but....she hasnt said no!

Doooood, are you $hitting me?! You gotta get permission?! You're "Big Poppa" aintcha?!

What you need a kitchen pass to buy one?!

[BigPoppa1411]

Originally Posted by Big Dad

Doooood, are you $hitting me?! You gotta get permission?! You're "Big Poppa" aintcha?!

What you need a kitchen pass to buy one?!

LOL...nice. Nope just trying to keep the peace at home.
Got it anyways...couldnt wait, read lots of reviews and really like the look of it. When she came home she didnt even notice it on the patio...I was like are you kidding me? I had to point it out to her! Funny thing is she really liked it, especially how much work space there is on it.
Cant wait to try it out tonite, was going to use it last night but we got one hell of a good downpour.
Made a yummy marinade for some steaks, 3/4 fresh lime juice, 4 cloves garlic finely chopped, sea salt, fresh ground pepper, finely chopped cilantro and 1 1/2 teaspoon cayenne pepper.

Shes really gonna be surprised when I dig an inground pit this weekend over by the patio!

[KenP]

Originally Posted by BigPoppa1411

Ken,
How do you like the Weber Performer? Im trying to justify the price to the wife, she doesnt really agree, but....she hasnt said no!

I'd have to agree with Big Dad here... Except I had to get permission....

I love the Performer. The table is great, as is the charcoal storage underneath.

I don't use the gas starter, tho. I know it may sound weird, but I've been trying to avoid petroleum products in the grill so I even use natural lump in it with a chimney starter.

Another thing is if you use the gas starter, it only works the middle of the grill, so if you use the coal baskets you need to lift the coals out off the grate and put them in the baskets. It's just easier to dump the chimney starter out.

Now that I've got a WSM, I may make a move to Kingsford because of the long burn times with it. The only lump that's readily available here is Cowboy and that stuff sucks. The last bag I used consisted of mainly hardwood flooring pieces. I'm sure it's safe, but it kind of bothers me. I have spoken with others that have found other curious things in their Cowboy Lump.

[BigPoppa1411]

Originally Posted by KenP

Now that I've got a WSM, I may make a move to Kingsford because of the long burn times with it. The only lump that's readily available here is Cowboy and that stuff sucks. The last bag I used consisted of mainly hardwood flooring pieces. I'm sure it's safe, but it kind of bothers me. I have spoken with others that have found other curious things in their Cowboy Lump.

Yeah, that would bother me too. Im going with the Kingsford Natural Lump.
For my pit Im getting some Mesquite logs and some Pecan wood from a nearby Pecan orchard. My grandfathers giving me his reciepe for an awesome rub. Hes all excited that Im digging a pit in my yard and wants to come help. Hes turning 83 on the 25th and is still as strong as a bull. Love him like crazy!