1st Brisket on the # 2 tomorrow

[DivotMaker]

Can't wait to see the results, Greg!

[gregbooras]

Remove brisket from refrigerator and then pat dry, apply mustard and then rub. Add some olive oil and then some fine ground pepper.




Back in the refrigerator until its time to smoke.

Greg

[Barrel99]

Looking good Greg!

[SuperDave]

Greg, the drip pan gave me a chuckle.   

[gregbooras]

Greg, the drip pan gave me a chuckle.   

I am going to see if I can get some extra drippings for the sauce!

Greg

[Carp210]

Hope the drip pan works for you.  That makes a great addition to a sauce.

[SuperDave]

Greg, the drip pan gave me a chuckle.   

I am going to see if I can get some extra drippings for the sauce!

Greg

I just don't know if the brisket can aim.  I'd add a couple more or a bigger pan. 

[1stlink]

"I just don't know if the brisket can aim.  I'd add a couple more or a bigger pan"

Agreed, brisket can't aim! lol... Maybe 2 pans with some space between to allow smoke/heat distribution. 

[gregbooras]

"I just don't know if the brisket can aim.  I'd add a couple more or a bigger pan"

Agreed, brisket can't aim! lol... Maybe 2 pans with some space between to allow smoke/heat distribution. 

Actually the pan was half full this morning, so not to bad of a aim

But it caught moistly fat so not what I was looking for, but an interesting test.

Greg

[DivotMaker]

Any update yet, Greg?

[gregbooras]

We had friends over for dinner and the brisket was a huge success. I put the brisket in at 10:30 pm last night and it hit 195 degrees at 9:30 this morning. So I pulled it tippled wrapped in foil, set smoker to 140 degrees and left until 4:30 pm. Removed from smoker and placed a cooler for 1 hour and let sit 30 minutes before slicing. The taste was amazing, the smoke was just right and the brisket was tender. We all tried it with BBQ sauce and Au Jus, but I think the Au Jus was the best.

Along with the brisket we had homemade coleslaw and potato salad.

A bit more smoke ring then normal... but heck it tasted and looked great.

Thanks again for everyone's input here.






Greg

[DivotMaker]

Nice job, Greg!!  That ring shows how much the brine penetrates over time!  Maybe could have brined less, but who cares if it tasted good!

[gregbooras]

Nice job, Greg!!  That ring shows how much the brine penetrates over time!  Maybe could have brined less, but who cares if it tasted good!

It was a 12 hour brine with 1 t #1 cure, maybe go with 1/2 t or maybe even just 1/4 for the next smoke.

But the neighbors said, wow that looks good....... because of the ring.

First rule of cooking, make sure the food looks appealing, second rule of cooking, almost overriding rule number 1, make sure it tastes dam good

Greg

[DivotMaker]

Personally, I'd reduce the brine time on a cut that size.  12+ hours is good for a full packer (12+ lbs), but I'd do a flat that size about 8.  It's not the amount of curing salt in a gradient brine, it's the length of the swim.  If the brine penetrates about 1/4", it will have done its job.  A brine, unless you're actually trying to cure the entire piece, like Canadian bacon, only needs to penetrate the surface a small amount to modify the protein molecules so it holds the moisture inside.  Just my 2¢...  Still looks great!

One more thing about length of time - since you aren't controlling the amount of salt, like with an equilibrium brine, too long of a brine time can really affect the saltiness of the interior meat, if it penetrates too deep. 

[gregbooras]

Personally, I'd reduce the brine time on a cut that size.  12+ hours is good for a full packer (12+ lbs), but I'd do a flat that size about 8.  It's not the amount of curing salt in a gradient brine, it's the length of the swim.  If the brine penetrates about 1/4", it will have done its job.  A brine, unless you're actually trying to cure the entire piece, like Canadian bacon, only needs to penetrate the surface a small amount to modify the protein molecules so it holds the moisture inside.  Just my 2¢...  Still looks great!

One more thing about length of time - since you aren't controlling the amount of salt, like with an equilibrium brine, too long of a brine time can really affect the saltiness of the interior meat, if it penetrates too deep.

Tony,

I am not a fan of anything to salty, in a mix, soup, or in chips. You can always add salt, but once it is in the mix you are stuck with the taste. The salt level for this was perfect.

But I am not really sure what you mean by the following statement:
One more thing about length of time - since you aren't controlling the amount of salt, like with an equilibrium brine, too long of a brine time can really affect the saltiness of the interior meat, if it penetrates too deep.

For this brine (Brisket)

Brine ingredients:
½  gallon of water
3 oz. fine sea salt
¼ cup brown sugar
1 t (#1 cure)

For my butts I use the following brine and they look fine.
Brine Ingredients:
96 oz. water
3/4 cup fine sea salt
½ cup brown sugar
8 cups ice
1 t. #1 pink cure