Sam's Big Brisket post

[samd1351]

So, here's the start of the brisket cook with pics.

Step 1. Immediately apply.

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[samd1351]

Ok, onto step 2. Got the smoker fired up and set to 275 degrees because it's a cool and damp out.

 

[samd1351]

Step 3. Got the brisket (now, this is not a full packer. This is a trimmed brisket my wife picked up.) coming up to temp.

 

[samd1351]

And seasoned waiting for tje smoker to fully warm up. Semi pro tip, let the smoker come up to temp, and then stay there for 30 minutes or so to let the grates fully warm as well.

 

[samd1351]

Today's rub is Kosmos SPG. It's my second favorite. I didn't have the time or all of the ingredients to make my own today. The Kosmos is great rub, and everyone here likes it. Not quite enough sweetness to be an overall rub. The SPG is definitely beef oriented.

Mine is more of an overall rub. Good on beef, but outstanding on pork amd chicken.

Recipe is:

1 cup sugar
1/2 cup paprika
1/4 cup garlic salt
1/4 cup season salt
1/4 cup onion salt
1/4 cup celery salt
3 tablespoons chili powder
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon lemon pepper
2 teaspoons ground sage
1 teaspoon dry mustard
1 to 1-1/2 dried thyme
1/2 teaspoon (or more if you like it ) cayenne pepper
and 1 package of cherry kool-aid mix.

Mix well. I usually use a big Corning Ware bowl and dump everything in. Then use a fork to mix it up. Then into a sealed container and shake the heck out it.

 

[samd1351]

The smoker's been running for about 30 minutes at temp, so in it goes.

 

[samd1351]

And a few wood chunks in the basket.

 

[samd1351]

Not sure if you can see, but the smoke is a rollin'

 

[XS]

You're 8 hours from me. Keep a slice for me, I'm on my way. Don't worry I don't need your address, I'll follow my nose when I get into town.

 

[samd1351]

You're 8 hours from me. Keep a slice for me, I'm on my way. Don't worry I don't need your address, I'll follow my nose when I get into town.

Since it looks like its a half brisket, if you leave now, it might be ready when you get here. Brunt ends won't be far behind.

Next pics at midnight +/-

 

[fatbillybob]

Today's rub is Kosmos SPG. It's my second favorite. I didn't have the time or all of the ingredients to make my own today. The Kosmos is great rub, and everyone here likes it. Not quite enough sweetness to be an overall rub. The SPG is definitely beef oriented.

Mine is more of an overall rub. Good on beef, but outstanding on pork amd chicken.

Recipe is:

1 cup sugar
1/2 cup paprika
1/4 cup garlic salt
1/4 cup season salt
1/4 cup onion salt
1/4 cup celery salt
3 tablespoons chili powder
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon lemon pepper
2 teaspoons ground sage
1 teaspoon dry mustard
1 to 1-1/2 dried thyme
1/2 teaspoon (or more if you like it ) cayenne pepper
and 1 package of cherry kool-aid mix.

Mix well. I usually use a big Corning Ware bowl and dump everything in. Then use a fork to mix it up. Then into a sealed container and shake the heck out it.

Have you seen Frankin's video and how he uses just a specific sized black pepper grind and salt for his rub. I still have not had a better brisket. LA BBq in austin is great too. LA bbq is a meuller kinfolk with difference of opinion as to the value of highest quality most expensive meats adn what that brings to the palate. Frankin's follows this credo too and I think the moisture and texture of the fatty end of the brisket speaks for itself. I unfortunaltely live in Socal but often hunt for the best bbq where I travel.

I hope this thread develops and keeps going. I always wanted to learn to smoke but never made the investment in time or materials to try it.

 

[XS]

All joking aside, this is amazing man! You're obviously very happy with the process. Enjoy!!! Looks absolutely amazing.

 

[samd1351]

I've some of Franklin's stuff. He really knows his stuff. Top shelf for sure. I haven't done just the salt and pepper yet. I do on my steaks though. As coarse of grind as I can get.

 

[FreePenguin]

I was just looking at briskets today at Sams club/costco. will definitely be looking at this again in near future. prices kinda went up a bit.

 

[samd1351]

Everything's up. Except income. But that's for another thread. Get a full packer, but a small one. Start mid to late afternoon planning to eat the next day. Don't try and rush it. It'll be done when it's done. I ruined a ton of meat before i got it right. My first attempts weren't pretty, but only a couple really weren't edible. And brisket is the hardest meat to cook. But once you figure it out on your smoker, which is key, every time you cook one, neighbors will show up at the fence randomly, peaking over "What ya cookin'?" My neighbors and I usually swap samples.

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