New Smoker-New Brisket-Bring On The Fish!

Chasin' Dreams

Well-Known Member
Found a great deal on Craigslist. Guy bought a brand new Masterbuilt digital electric smoker but ended up not being able to use it in his apartment and it was past the time he could return it. So when I got it it was still un-used and still in boxes. :D

Went and bought some direct farm to butcher meats to smoke in the new toy. I'm crazy about real Montreal smoked meat so I separated the brisket into two. I am wet brining the point for 8 days to make the Montreal smoked meat. And for the flat I dry rubbed it and marinated for 6 hrs then smoked for 5 hrs at 121C/250F till the probe pulled out easily from the fattest parts of the flat. The temp when finally pulling was 96C/205F.
I wanted to do this brisket without doing the Texas crutch (wrapping at the stall then putting back on). So when it was pulled I wrapped in foil with some aujus in a container for moisture, then wrapped in towel, then put it in a cooler to rest for 2 hrs before I'll cut into it.

I did a separate small chunk cut off the flat so I could tell where to cut across the grain on the main flat after cooking. The small chunk cooked much faster than the main flat so it got a bit over done but still was super tasty and moist. And check out the smoke ring! :)

I added a couple broken chunks of charcoal to my wood pellets when smoking. I think it adds a nice flavor to the smooth smoke of the pellets I used. No bitter tangy taste at all. Nice smooth and not too over smokey flavor. The beef flavor really stands out.

I'll update the thread with pics of the main flat when I cut into it later today. Can't wait for some brisket tonight!! Gonna steam the slices in my Japanese bamboo steamer before eating it tonight for supper :)

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OMG this brisket turned out so good! Especially since this is the flat and not the point. Super flavorful. I didn't over season it. Nice beef flavor coming through with nice smooth smoke and pulled it at the perfect time. Still juicy, bends around a finger on its own and pulls apart with no restriction. I smoked fat cap side down and trimmed that fat to less than a 1/4" to let the dry rub get through easier. Smoked it with a container of water in the smoker to keep the humidity up.
I don't spray or mop the brisket at all while smoking. In a small electric smoker it will bring the temp down too much and can cause uneven and lengthy smoking time.

Will be making some burnt ends tonight :D Usually the point is used for burnt ends but I'm using that section for the Montreal smoked meat so gonna use the flat instead.

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Yup I'm infatuated with food. It keeps me out of trouble
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O n tonight's menu...smoked beef brisket melts with burnt ends and aujus. Steamed smoked brisket slices, french hoagies, roasted green pepper, sauteed onion, creamy havarti, habanero white cheddar, creamy horseradish, mayo, spices. Burnt ends were rejuvenated in the smoked meat drippings aujus then put on a baking sheet and basted with BBQ sauce then went back in the smoker for 20 minutes to caramelize. Washed down with an ice cold frosty one.
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I bought a new smoker and we were just talking about going to the butcher's tomorrow to buy a brisket. Damn that looks good. Nice smoke ring too. What flavour wood did you use? I have a Bradley digital and have Mesquite, hickory, alder and maple pucks
 
I bought a new smoker and we were just talking about going to the butcher's tomorrow to buy a brisket. Damn that looks good. Nice smoke ring too. What flavour wood did you use? I have a Bradley digital and have Mesquite, hickory, alder and maple pucks
The guy I bought the smoker from gave me the bag of pellets he bought for it. It's Cabela's brand competition blend. I also added a couple small pieces of charcoal to the pellets as it smoked.
 
The guy I bought the smoker from gave me the bag of pellets he bought for it. It's Cabela's brand competition blend. I also added a couple small pieces of charcoal to the pellets as it smoked.
I just bought some brisket today, gonna do a dry rub recipe I have and use a blend of hickory and mesquite. I'm going low and slow, going to set my smoker at 215 degrees and see how it goes. I also bought some pork shoulder butt to make pulled pork and some pickled brisket to make corned beef. I buy from Gunter Bros. Meats just north of Courtenay. They're a custom abattoir and very reasonably priced. I'll post photos of the results when I'm done. Probably going to make it tomorrow.
 
I just bought some brisket today, gonna do a dry rub recipe I have and use a blend of hickory and mesquite. I'm going low and slow, going to set my smoker at 215 degrees and see how it goes. I also bought some pork shoulder butt to make pulled pork and some pickled brisket to make corned beef. I buy from Gunter Bros. Meats just north of Courtenay. They're a custom abattoir and very reasonably priced. I'll post photos of the results when I'm done. Probably going to make it tomorrow.

Right on looking forward to your pics. Did you buy a whole packers brisket with the flat and point on it? If so are you going to smoke the whole thing together?
 
Lovin this smoker and the brisket!!

Wife made her delicious cast iron scallop potatoes last night and I made some killer cast iron smoked brisket hash with poached farm eggs.

The other half of the brisket, the point, went into the Montreal smoked meat wet brine last night. Gonna wet brine it for about 8 days then dry brine it then warm smoke it at 160F for as long as it takes to be done. Probably 24 hrs or so. Then will slowly cool it and let the juices even out over the 2 days following that. It will be sliced up for July 7th UFC poker party :)

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Right on looking forward to your pics. Did you buy a whole packers brisket with the flat and point on it? If so are you going to smoke the whole thing together?
I bought half of a packer's brisket. Bought the point end as it will give more burnt ends. Going to dry rub it tonight and first thing in the morning and get it in the smoker tomorrow. Pics to follow.
 
I bought half of a packer's brisket. Bought the point end as it will give more burnt ends. Going to dry rub it tonight and first thing in the morning and get it in the smoker tomorrow. Pics to follow.
That's good. The point has much more marbling of fat through it than the flat. What brand of smoker do you have? Is it electric, wood, charcoal, propane?
 
Brisket ready for the smoker tomorrow. Will give it one more dry rub in just before it goes in the smoker20180627_224818.jpg
 
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