Labor Day Brisket

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
SmokyOkie Style. http://www.theqjoint.com/forum/showthread.php?t=135

Rubbed the brisket with Head Country Rub and used red oak for smoke and cooked at 250*, total time on the smoker was 8 hours

The sear
img_226006_0_baadfbbecacacdb50af8a60a0401204e.jpg

img_226006_1_5eab4f3e49994288b8bbb03f9fa544b5.jpg


Brisket is done
img_226006_2_69f491c51d9a94f88b3e4d5e87c40ddc.jpg


Au jus, the liquor from the Food Gods
img_226006_3_a02bfecbb535083165f98a0b27739a36.jpg


Brisket is resting now, gonna wait at least a hour to slice it if I can wait that long. The house smells fantastic.
 
Removed the point. I'm gonna put it in a food saver and freeze it and try my hand at some burnt ends at a later date.
img_226013_0_9e06e658decef3a8c19953f188eb4539.jpg


Sliced flat.
img_226013_1_75fb5df93977d99f381baf1814f23dd4.jpg

img_226013_2_f0e92a2329f29ac8212660cea84495d1.jpg


Plated. Brisket open face sandwich with some as jus, some leftover cole slaw and some doctored up store bought potato salad.
img_226013_3_a8db1117be10bc7ac359b396b7aa5fc8.jpg


I need to start doing more briskets, it was great.
 
Hey Vermin, that's a masterpiece of beef! After you seared the brisket, did you transfer the meat to your WSM for the rest of the cook? That's the impression I got of the procedure from watching the link you supplied.
 

Latest posts

Back
Top Bottom