Brisket In The Backyard (My First)

(SIC) BBQ · Posted: Oct 04 2005 Post subject: Brisket In The Backyard (My First)

Well I just preped my first brisket, it is 9lbs with a nice fat cap. I went with my paint-n-pat method (paste/dry rub) and it is looking and smelling great. The paste consits of minced garlic, minced onion, dark brown sugar, grey salt, black pepper, and worcestershire. The dry rub consisted of spanish paprika, ancho chili powder, onion powder, chopped garlic, black pepper corns, crushed red pepper flakes, parsley, and oregano. I think the combination of the paste and dry rub should create and nice layer of crust. Unfortunely it is rainy out today so It will go on tommorrow. Anyway lets see some pics.

The Brisket

The Fat Cap

After The Paste

Patted With The Rub

Cap Up Ready To Go

Alright thats it until tommorrow. Crying or Very sad

Jason
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mding38926 · Posted: Oct 04 2005 Post subject:

LOL....man Jason you got me hungry again.........good thing I have some left over ribs and homemade mac and cheese to munch on in a few. That really does look good..........I am sure I will be watching and my mouth watering all afternoon!
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bigabyte · Posted: Oct 04 2005 Post subject:

Looks like it should be a good one. Looks like a flat, and you said 9 pounds? Shocked

That's a big flat! Must have been a monster cow!
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ohman · Posted: Oct 04 2005 Post subject:

Alien BBQ · Posted: Oct 04 2005 Post subject:

(Sic) BBQ
Wow, you brought up something that I had considered, but never really put any thought to. Your brisket looks great and I hoped it came out. I agree with Woodoogy and the others that it looks like you cooked a brisket flat. In order to get a 9lb. flat, it had to come from a fairly big whole brisket. You stumbled upon a problem that many of us in the south or west don’t think about. What does a whole brisket look like? When most of us talk about a brisket, we are referring to the “meatpackers” cut which includes the point, tip and flat. Most of the time it will come in a cryopac bag and weigh in >12lbs for the small ones and up to 26lbs for the larger ones. The general rule of thumb is “the bigger the brisket, the older the cow and the tougher the meat.” The flat is the thin part of the brisket and judging from the size of yours, the point had to be at least 5-8 inches thick. I tried to find some good photos of a raw brisket on the net but couldn’t find any good ones. Anyway, a whole brisket will generally be about 20 – 28 inches long. When I went to Florida last year, I asked the butcher in Palm Beach if he carried them and he showed me a 4lb. flat. He had never ordered or sold a whole brisket. This whole post may answer quite a few questions from newbies getting ready to try their first brisket, so thanks for the photos.
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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

I think the confusion here is just that the first picture is of the underside, the flat. The next ones show the point and it's been trimmed to 9 Lbs very nice piece of meat. Keep it LOW if you want a nice tender juicy brisket. No more than 225 and cook it all day. When you get to 180 internal at that low cook cover in tin foil and give it a good half hour to rest and come up a tad more. It worked for me and you will love it! Wink

sledgehammer03 · Posted: Oct 05 2005 Post subject:

I have to agree with Alien, that is just the flat, and a big one at that. Most place I have looked only sell the flat. You will know when you have a Packer's cut because of the large mass at one end of the hunk of meat. When I say large I mean it, like 4" thick. This is the point that Wooodoggy like to make snacks out of. It is separated from the flat by a thick layer of fat. All that fat is what make a whole brisket juicier, and a little more forgiving.

Feel free to correct me if I am wrong

keep eating cow!

mding38926 · Posted: Oct 05 2005 Post subject:

Now the question for Sic is how the brisket turned out!
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(SIC) BBQ · Posted: Oct 05 2005 Post subject:

Well I can't wait to get this thing going, I have been smelling it in the fridge for a day now and it smells very good. I had somethings come up today so I didn't get a chance to fire it up....but tommorrow it will be in the box and as always I'll update.

Jason
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doogie494 · BBQ Fan Joined: 13 Aug 2005 Posts: 327

ive been waiting all day for this!! and now you tell me tommorrow!! aarrgghh!! seriously, i can't wait Laughing

mding38926 · Posted: Oct 05 2005 Post subject:

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Meat smells good because it's afraid!! Cool

(SIC) BBQ · Posted: Oct 05 2005 Post subject:

Alright boys it's time to get this beast going. Roy if you are right this hunk of beef is very scared.... it smells sooo good

Here it is after 2 days in the fridge

Jason
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Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

mding38926 · Posted: Oct 05 2005 Post subject:

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Think lowwww and longgg. Cause that way it will be tender as can be!

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Don't go over 180 unless you like it falling apart. Now that's internal on the grill. It will obviously rise when you take it off and cover it. Good Luck! Keep us informed.

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

PS You be eatin a little late. Shocked

sledgehammer03 · Posted: Oct 05 2005 Post subject:

Picture are down on my end too.

Enjoy that brisket! yummy

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

I don't want to get carried away here, I love brisket, but naturally your going to whip up some home made sauce for that puppy. Something not to sweet but with a nice tang to it. Very Happy

(SIC) BBQ · Posted: Oct 06 2005 Post subject:

Fired up

Good temp

Let me know if you guys are having problems with the pics.

Jason
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Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ