First Cook: Brisket

[smokeasaurus]

Go big or go home I always say (well, I don't really say that  :-[ ) but in this case it applies.........while the #3 is seasoning I got a briskie trimmed and prepped for tomorrow nights first cook.

Picked up a 10.5 lb select at Walmart.....only 31.00...that'll work.
Rubbed down with Savor Spices "Fine Swine & Bovine" and into the fridge to get happy until tomorrow evening..see you then...

 

[elkins20]

Hey Scott, that is a good price on the brisket. Do you have a restaurant depot around your area? They have a good quality of meats. And some of us have learned a secret in getting around their membership. If you want will show you the post on how to get daily passes to shop in them. Normally they just sell to restaurants and people that have food licenses.

 

[SuperDave]

For a select, you might also think about an injection before putting it in the smoker.  I like beef broth, garlic and worcestershire . 

 

[smokeasaurus]

Hey Scott, that is a good price on the brisket. Do you have a restaurant depot around your area? They have a good quality of meats. And some of us have learned a secret in getting around their membership. If you want will show you the post on how to get daily passes to shop in them. Normally they just sell to restaurants and people that have food licenses.

We actually have one in Colton down the hill. Might take over an hour to get there..but for good meat at a good price.......I will fill the gas tank up  8)

 

[smokeasaurus]

For a select, you might also think about an injection before putting it in the smoker.  I like beef broth, garlic and worcestershire .

Good Call SuperDave.....I got some Stubbs Texas Butter that I will spike it with just before it goes in the smoker...........

 

[smokeasaurus]

Well, Wendy has to go to a paid meeting at the hospital this afternoon......I am gonna have to hit emergency (Doc changed my BP meds and I aint feelin too good  ) but luckily the Smokin-It is all set up to fire up this evening 

Did pick out my wood choice.....it will be a medly of Red Oak-Sugar Maple-Wild Cherry........... 8)

 

[SuperDave]

Get those meds right and hope you feel better.

 

[DivotMaker]

Get feeling better, Scott!  Your plan, and wood selection is "choice," though your meat is "select!"  Not that Select is necessarily bad, I just know there is a LOT of tolerance in that grade.  I usually make sure brisket is at least USDA Choice, and Prime, if I can find it (hit and miss at Sam's).  Let us know how it goes!

 

[Pork Belly]

a medley of Red Oak-Sugar Maple-Wild Cherry

We find Red Oak to be the least desirable smoking wood of the Oak Family. Red Oak goes in the firewood pile.

 

[smokeasaurus]

a medley of Red Oak-Sugar Maple-Wild Cherry

We find Red Oak to be the least desirable smoking wood of the Oak Family. Red Oak goes in the firewood pile.

Over here on the Left Coast Red Oak is highly coveted.....

 

[smokeasaurus]

Ok, got my meds adjusted...need a good nights sleep..however the #3 is gonna be up all night 8)

Injected the briskie with Stubbs Texas Butter and into the smoker at 160 for overnight.....see y'all in the morning

 

[Pork Belly]

Over here on the Left Coast Red Oak is highly coveted

into the smoker at 160 for overnight

I'm not sure which one surprises me more, the 160 seems a Lot low. I generally run
220 - 225.

 

[smokeasaurus]

I went 160 from 9 pm to 5 am. Then switched to 230 for the remainder of the cook.....still not feeling to chipper so I started it earlier than I wanted to and compensated for the 160 so it wouldn't be cooked for breakfast..... ;D

 

[smokeasaurus]

Over here on the Left Coast Red Oak is highly coveted

into the smoker at 160 for overnight

I'm not sure which one surprises me more, the 160 seems a Lot low. I generally run
220 - 225.

Red Oak is the main component for Santa Maria style BBQ on the West Coast
This is from Widipedia:
Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a “mainstay of California’s culinary heritage.” [1] The traditional Santa Maria-style barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.[2]

Santa Maria-style barbecue centers around a beef tri-tip, seasoned with black pepper, salt, and garlic salt before grilling over coals of native coast live oak, often referred to as 'red oak' wood. The grill is made of iron and usually has a hand crank that lifts or lowers the grill over the coals to the desired distance from the heat. The Santa Maria Valley is often rather windy, so the style of cooking is over an oxidative fire as opposed to a reductive fire that many covered BBQs use.

The traditional accompaniments are pinquito beans, fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter.[

 

[smokeasaurus]

After 8 hours at 160 and 10 more at 230 this brisket is probe tender. Got the #3 turned off with the brisket getting some foil love resting inside........sliced pictures coming very soon.....

 

[DivotMaker]

a medley of Red Oak-Sugar Maple-Wild Cherry

We find Red Oak to be the least desirable smoking wood of the Oak Family. Red Oak goes in the firewood pile.

Over here on the Left Coast Red Oak is highly coveted.....

Here in the middle, too!  +1 on the red oak!

 

[smokeasaurus]

Got the brisket all sliced up. It really came out good. Not one of the better briskets I have bought but there was only two at Wal-Mart so I grabbed the one that was most pliable. I think injecting it might have helped. The Smokin-It really saved my bacon on this cook. It did all the heavy lifting while I got myself straightened out. Good thing I ordered the extra heating element...cause I am gonna wear this smoker out  8) Now for a little puffy puffy (corn-cob) and gonna hit the hay early..................

 

[SuperDave]

Looks tasty from here.

 

[swthorpe]

Looks good from here too, Scott!  Well done.

 

[gregbooras]

Looks like another successful smoke Scott!

Greg