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First smoke on the Char-Griller a.k.a Brisket Time!

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  • First smoke on the Char-Griller a.k.a Brisket Time!

    Decided a brisket and some burnt ends would be a smoke to break in the Char-Griller I just bought off of Phil.

    Only place around these parts to get a full packer was Walmart so off I went.



    Trimmed it down, separated the point and flat and figured I would try injecting it so made an injection of 2 cups beef broth, 1/2 cup honey and 2 Tbsp chipotle rub. Injected as much as I could.





    Figured I would see if it made any difference and sprinkled with some sweet Hungarian paprika then slathered in chipotle mustard and coated in chipotle rub.




    Fired up the smoker then made a drink that I just heard about last night and is delicious!
    Half a Guinness and half a Sam Adams cherry wheat, man it was good!




    Threw the briskets on over oak and pecan, spritzing with a mixture of 1 cup water, 3 Tbsp brown sugar, 1/4 Cup honey, 1/2tsp chipotle powder and 1 Tbsp butter.


    Just spritzed and hanging out in the stall, hopefully it won't be a long one cause the meat smells amazing already!


    When the flat hits 190ish I will wrap and rest then cube the point, add a little more rub and smoke then coat with some Curley's BBQ sauce and another hour or two in the smoke.
    There is a cure...http://phoenixtears.ca/

    sigpic

  • #2
    Looks Marvelous..... like the new grill too.... and the mods...... and the beer
    sigpic

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    • #3
      Aw yeah! dern that looks & sounds mighty fine! Hmmm....that brew sounds different! May hafta try that....
      Sunset Eagle Aviation
      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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      • #4
        Ok if you pour half a glass of Sam Adams, then very carefully, using a spoon to slow down the pour, pour the Guiness so it sits on top of the SA.....

        Black and Tan!!



        Briskie looks great!!
        Keith

        Comment


        • #5
          Heck, I'm like'n you trying a Brisket for the first run on that puppie Fire It Up...
          All the best on your smoke...
          ---------------------------------------------------
          I plan ahead, that way I don't do anything right now.
          ---------------------------------------------------
          KCBS CBJ

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          • #6
            Dang Jim, I got a tear in my eye seeing that ol' gal just a churnin' away, makin' brisket like it knows how to...

            Can't wait to see the finale'!!

            BTW, how's that charcoal basket working out?


            Drinks well with others



            ~ P4 ~

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            • #7
              Originally posted by Fire it up View Post
              Decided a brisket and some burnt ends would be a smoke to break in the Char-Griller I just bought off of Phil.

              Only place around these parts to get a full packer was Walmart so off I went.



              Trimmed it down, separated the point and flat and figured I would try injecting it so made an injection of 2 cups beef broth, 1/2 cup honey and 2 Tbsp chipotle rub. Injected as much as I could.





              Figured I would see if it made any difference and sprinkled with some sweet Hungarian paprika then slathered in chipotle mustard and coated in chipotle rub.




              Fired up the smoker then made a drink that I just heard about last night and is delicious!
              Half a Guinness and half a Sam Adams cherry wheat, man it was good!




              Threw the briskets on over oak and pecan, spritzing with a mixture of 1 cup water, 3 Tbsp brown sugar, 1/4 Cup honey, 1/2tsp chipotle powder and 1 Tbsp butter.


              Just spritzed and hanging out in the stall, hopefully it won't be a long one cause the meat smells amazing already!


              When the flat hits 190ish I will wrap and rest then cube the point, add a little more rub and smoke then coat with some Curley's BBQ sauce and another hour or two in the smoke.
              Sorry guy's I'm gonna ask "another dumb question" I've read "flats" and "points" in the pic which one is which ?
              Masterbuilt Stainless Steel 40"
              Weber 22.5" WSM
              Weber Performer W/rotisserie X2
              Weber 22.5" Kettle Silver
              Weber 22.5" Kettle Gold
              Weber 1990 22.5" 3 Wheeler
              Weber 18.5" Kettle
              Weber 18.5" Bud Light Kettle
              Weber Smokey Joe
              GMG Daniel Boone
              Pit Barrel Cooker
              Maverick ET 73 and ET 732
              6X8 A Maze N Smoker and Tube Smoker
              Fastest Themapen on the market BLACK
              The Vortex

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              • #8
                Originally posted by Doug S. View Post
                Sorry guy's I'm gonna ask "another dumb question" I've read "flats" and "points" in the pic which one is which ?
                No dumb questions unles it's one you don't ask that ruins a good Q.

                The point is the upper part of the brisket partially on top of the flat.
                Red is the point and green the flat.



                The flat is much leaner and best for sliced brisket and the point has a lot more fat and make some wonderfully tasty burnt ends.

                Originally posted by HawgHeaven View Post
                BTW, how's that charcoal basket working out?
                Not too bad, did get a bit clogged once during the smoke, still getting used to a new smoker.
                Always forget it takes a few smokes to get it down to where you can operate it with your eyes closed and not think twice about what's doing.

                Flat and point are off, flat is resting and point is cooling just a bit before I cube it up and take it to a batch of burnt ends.
                Last edited by Fire it up; 04-06-2010, 06:20 PM.
                There is a cure...http://phoenixtears.ca/

                sigpic

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                • #9
                  Brisket looks great and a nice smoker to boot! Before you drink too much of that beer, you should read what I posted about beer drinking.
                  sigpic
                  Smoke Vault 24

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                  • #10
                    Originally posted by Bassman View Post
                    Brisket looks great and a nice smoker to boot! Before you drink too much of that beer, you should read what I posted about beer drinking
                    Had the page open to read when I saw this and it makes so much sense, I wondered why I had this urge to put on a dress...
                    That's ok to do, right

                    Gotta go spritz the burnt ends, gonna take flat out of the cooler soon, gotta run out for some white bread for burnt ends though.
                    There is a cure...http://phoenixtears.ca/

                    sigpic

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                    • #11
                      Originally posted by Fire it up View Post
                      , I wondered why I had this urge to put on a dress...
                      That's ok to do, right
                      I guess we hardly knew yah Jim...

                      You have that brisket gig down pat buddy....Look forward to the finished pics..

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                      • #12
                        black and tan the war departments fav. the new smoker is churning for sure. the brisket looks great. all the injection looks good. it all looks good.
                        sigpicWal-Mart shopping cart undergoing heavy mods.
                        nano second fast camo titanium splash proof thermo pen


                        need a larger spatula for early morning road kill removal.

                        As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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                        • #13
                          Looks like your gettin it figured out. I never cared much for honey with my beef, but if ya like it more power to ya.
                          Lang 60 Mobile deluxe




                          Captain-N-Smoke BBQ Team(retired)
                          ____________________________________________
                          Takes allot of work and an open mind to make good sense.
                          Praise the Lord and pass the Cannabis.

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                          • #14
                            So the flat came out alright, not the best I have ever done but by no means bad, had a nice light sweetness and underlying beefy addition from the injection that ended with a nice light kick from the chipotle injection and rub.
                            Now this next pic I took cause I had an extra bunch of parsley that will probably end up in the compost and figured why not



                            When the point hit 190 I pulled it and let it rest 15 minutes then cubed and seasoned most of the pieces and back in the smoke for 2 hours.




                            Sauced with some Curley's Hot & Spicy, thanks to Rivet who keeps me in good supply then another hour on the smoke


                            Served the delicious meat candy on buttered white bread with some smiley fries brushed with garlic and parsley oil


                            Tasty meal.
                            Still working on perfecting the smoker but being my first smoke on it I would rate it as a success!

                            Now I gotta get back to the little propane buddy, smoking some ricotta cheese as an experiment
                            There is a cure...http://phoenixtears.ca/

                            sigpic

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                            • #15
                              where in the hell does someone in south jersey get "southwestern" chipotle mustard?? never heard of it.......sounds good, but never heard if it!
                              sigpic
                              it's all good my friend..........

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