Cooking with Gwartney - Brisket on the smoker edition!! Final picture is in!!!

Discussion in 'The Bar' started by gwartney, Sep 25, 2014.

  1. gwartney

    gwartney Unafilliated Gold

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    I bought this beautiful prime brisket packer at a decent price and have had it in the freezer waiting to cook it's deliciousness.

    The wife of a couple we know found out she has stage 4 cancer a couple of weeks ago and they are having a bunch of people visit this weekend so I volunteered my beautiful brisket for them. I haven't even begun cooking it yet so this thread is going to be over the next day or so.

    [​IMG]
     
  2. Mark Mayonnaise

    Mark Mayonnaise You look like a tree! VIP

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    Fuck!
     
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  3. Schmoopy

    Schmoopy Shit Mult Hunter

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    It'd be hilarious if that woman died from you giving her food poisoning.
     
  4. gwartney

    gwartney Unafilliated Gold

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    I'm going to start smoking it tonight at about 10:00 so I began the prep today. There are so many theories on what makes the best brisket. Many of them contradict themselves. For this one, I decided to trim most of the fat off before cooking. I believe that most of it ends up dripping off but others believe is soaks in and bastes the meat. I do think that the thick fat layer prevents the seasonings from doing their thing so I'm going to trim down to about 1/8 inch in most places.

    [​IMG]
     
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  5. P-B

    P-B Honourary Canuck Gold

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    :nojj:
     
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  6. gwartney

    gwartney Unafilliated Gold

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    Here it is mostly trimmed. The brisket is actually two different muscles, the flat and the point. You can see the two in this picture. The round one on top is the point and the flat one below is the flat. There is a fat vein that runs between them so I usually separate them after cooking so I can trim the fat. A lot of people like the fat so they don't separate them before slicing.

    [​IMG]
     
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  7. DrivenByDemons

    DrivenByDemons Spinoff Jesus Staff Member

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    Yea!
     
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  8. gwartney

    gwartney Unafilliated Gold

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    I'm going to inject it with beef broth. This helps keep it moist and give is a little extra beef flavor.
    [​IMG]
     
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  9. gwartney

    gwartney Unafilliated Gold

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    I had some extra heroin laying around so I took a hit since I had the syringe out.
    [​IMG]
     
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  10. gwartney

    gwartney Unafilliated Gold

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    Some people put their rub on at this point but I don't. I'm going to wipe cooking oil on it and then sprinkle Kosher salt all over it. The salt will be absorbed a little bit but supposedly the other spices in the rub will not so it makes no sense to rub it early. (This is still all just opinions)

    [​IMG]

    OK, before anyone says anything about the mess above, that's where I put my keys and phone, ipod, etc. It does get kind of messy once in a while. My wife is out of town so I don't really make a big effort to keep things neat while she's gone.
     
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  11. gwartney

    gwartney Unafilliated Gold

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    Now I'm going to wrap it in plastic wrap and put it back in the refrigerator until I'm ready to put the rub on, about 9:00 tonight.

    [​IMG]
     
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  12. gwartney

    gwartney Unafilliated Gold

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    I put about 20 feet of plastic wrap on it then put about 4 grocery bags around it. I don't want to have to clean the fridge when the fucking thing starts to bleed out.

    [​IMG]
     
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  13. gwartney

    gwartney Unafilliated Gold

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    That's all for now. I'll probably post some more after I get it on the cooker after 10:00 tonight.
     
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  14. HelloCleveland!

    HelloCleveland! Well-Known Member

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    Hot beef injection?

    [​IMG]
     
  15. Billy Brown

    Billy Brown Thinking big VIP

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    Sorry to hear about the Cancer. Srs.
     
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  16. gwartney

    gwartney Unafilliated Gold

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    You know it, baby!
     
  17. Judsy

    Judsy Active Member

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    What a crime. $40 for that little piece of shit that you need to spend 48 hours to make it edible. Sorry for your friend btw.
     
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  18. gwartney

    gwartney Unafilliated Gold

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    Meat is just ridiculous right now. I got that for $3.99 a lb. and considering it is prime, I felt pretty good about it. They used to be a buck and a half a pound.
     
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  19. P-B

    P-B Honourary Canuck Gold

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    Cooking with Schmoopy - Cocksmoker edition

    [​IMG]
     
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  20. Judsy

    Judsy Active Member

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    I remember when I could buy pork bellies for .75 cents a pound. now its up to as much as $5 lb