I posted my picture, but it was a feat while I wrestled with the grand baby, then she wanted to eat my sammich and black olives. lol
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First brisket is on the smoker...
- Thread starter GeauxLSU
- Start date
I posted my picture, but it was a feat while I wrestled with the grand baby, then she wanted to eat my sammich and black olives. lol
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LOL. Been busy all morning switching Internet/Cable providers. Still in the throws of it. What a cluster! But that's another thread.... 
I'll post up in a bit.
I'll post up in a bit.
LOL. Been busy all morning switching Internet/Cable providers. Still in the throws of it. What a cluster! But that's another thread....
I'll post up in a bit.
In for your new provider!
I bet he doesn't even like brisket
I've been buying prime briskets at Costco and smoking them for a while now. Great price and the final product is way better than the best BBQ joints around. I think the secret is in the rub you make, glaze with a little maple syrup before the rub and smoke with water.
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OK, so.......
Let it rest for 40 minutes or so sliced and served.
I guess I should start out with this. My 16 year old is a VERY picky eater. Even worse than I was at his age. I can still hear my frustrated mother's voice from back when expressing her aggravation with my diet ... "One day you're going to have a son that will be just like you. You'll see...." Well she was wrong. He's worse.
When the plates hit the table and he dug in, after a few noises, grunts and moans that I wasn't sure were in approval... he exclaimed... "OK, now THIS is good food. And I don't say that ever!"
A smart person would end the review right there. But nobody every accused me of that.
Some observations.
1) Needed a little less heat a little more sweet. I basically used Emeril's recipe for dry rub with very minor differences (didn't have onion powder, and used some Weber Gourmet Burger seasoning in addition to everything else just to finish off the last half tablespoon or so. I will adjust accordingly with more sugar, more garlic and onion powder next time.
2) I did not trim the brisket. I've read different opinions on that. The cap was pretty thick after cooking. I think next time I'm trimming it. I also cooked it fat up. Again, lots of different theories on that I guess.
3) For some reason, no distinguishable smoke ring. Not sure why as it was smoking good the entire time.
4) After wrapping, the bark really softened and I swear lightened. Not a big deal I guess but somewhat unexpected.
All in all I'm calling it a great success for two reasons as 1) wifey and son were very impressed
and 2) I ain't scared of the next brisket! Have just enough left for brisket sammiches on hoagies tonight. 
Pictures are terrible (especially of the sliced) but since of y'all are breaking out in hives not seeing it. Here you go.
Let it rest for 40 minutes or so sliced and served.
I guess I should start out with this. My 16 year old is a VERY picky eater. Even worse than I was at his age. I can still hear my frustrated mother's voice from back when expressing her aggravation with my diet ... "One day you're going to have a son that will be just like you. You'll see...." Well she was wrong. He's worse.
When the plates hit the table and he dug in, after a few noises, grunts and moans that I wasn't sure were in approval... he exclaimed... "OK, now THIS is good food. And I don't say that ever!"
A smart person would end the review right there. But nobody every accused me of that. Some observations.
1) Needed a little less heat a little more sweet. I basically used Emeril's recipe for dry rub with very minor differences (didn't have onion powder, and used some Weber Gourmet Burger seasoning in addition to everything else just to finish off the last half tablespoon or so. I will adjust accordingly with more sugar, more garlic and onion powder next time.
2) I did not trim the brisket. I've read different opinions on that. The cap was pretty thick after cooking. I think next time I'm trimming it. I also cooked it fat up. Again, lots of different theories on that I guess.
3) For some reason, no distinguishable smoke ring. Not sure why as it was smoking good the entire time.
4) After wrapping, the bark really softened and I swear lightened. Not a big deal I guess but somewhat unexpected.
All in all I'm calling it a great success for two reasons as 1) wifey and son were very impressed
and 2) I ain't scared of the next brisket! Have just enough left for brisket sammiches on hoagies tonight. Pictures are terrible (especially of the sliced) but since of y'all are breaking out in hives not seeing it. Here you go.
