Okay folks, It goes on the Brinkman Gourmet bullet smoker tomorrow
morning. Wish me luck!

I got a whole packer cut brisket weighing 10.5 pounds at HEB. It was 87
cents per pound so if I wreck it, I'm out a little over $10 and some
charcoal. If It comes out well, there are friends on "party standby" as
we can't possibly eat that much meat or even find freezer space for it.

I rubbed it with a slightly modified version of Danny Gaulden's
general-purpose rub. I increased the garlic using granulated garlic and
not garlic powder and I slightly decreased the cayenne pepper. I'd
rather heat be added after by those who like it than to not be able to
eat it myself. I chose his rub because it was the least fussy and most
basic. I squeezed a couple of lemons and rubbed it first with the lemon
juice then Danny's rub. What's the deal with the lemon juice?

The brisket is huge! It won't fit in my smoker on one grate, so I tried
to read the instructions on the a.f.b web site on how to cut it but
couldn't follow them. I flipped that sucker over a few times and still
couldn't find the right place to cut it so I just cut the flat part from
the thick part and I have two pieces about equal in length and width
but one is thicker than the other. According to the site, this should
not matter because both should have the same cooking time. Right?

The directions said to wrap it in plastic, so I used Saran, but I also
put foil around it on top of the Saran. I was afraid it would leak all
over the fridge when the rub started to work.

I will get up early and get it on the smoker with hickory chunks in the
foil thingie.

I'll try to keep it at 240 to 250 like it said on the site and go for
188 or 190 as a final meat temp.

Here are my questions:

1) does it matter which part, the thick or the thin, are on which rack?

2) Do I take the temperature of the meat in the thick piece or the thin
piece? This answer might help me decide which rack for which piece. It
will be really, really hard to stick the probe into the piece on the
bottom rack.

It is very, very hot here so I don't think I'll have too much trouble
maintaining temp in the smoker. I might take out some sand from the
water bowl to make room for all that fat on the brisket.

Any other suggestions will be appreciated, but it goes in the pit at
about 7 AM CDT, so make them soon, please.

If it comes out good, y'all are invited!

TIA,

Janet
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Jul 10, 1:18*pm, Janet Wilder > wrote:

How's your supply of comestibles? It's a long cook ya know, hard work.

Janet Wilder wrote:
> Okay folks, It goes on the Brinkman Gourmet bullet smoker tomorrow
> morning. Wish me luck!
>
> I got a whole packer cut brisket weighing 10.5 pounds at HEB. It was 87
> cents per pound so if I wreck it, I'm out a little over $10 and some
> charcoal. If It comes out well, there are friends on "party standby" as
> we can't possibly eat that much meat or even find freezer space for it.
>
> I rubbed it with a slightly modified version of Danny Gaulden's
> general-purpose rub. I increased the garlic using granulated garlic and
> not garlic powder and I slightly decreased the cayenne pepper. I'd
> rather heat be added after by those who like it than to not be able to
> eat it myself. I chose his rub because it was the least fussy and most
> basic. I squeezed a couple of lemons and rubbed it first with the lemon
> juice then Danny's rub. What's the deal with the lemon juice?
>
> The brisket is huge! It won't fit in my smoker on one grate, so I tried
> to read the instructions on the a.f.b web site on how to cut it but
> couldn't follow them. I flipped that sucker over a few times and still
> couldn't find the right place to cut it so I just cut the flat part from
> the thick part and I have two pieces about equal in length and width
> but one is thicker than the other. According to the site, this should
> not matter because both should have the same cooking time. Right?
>
> The directions said to wrap it in plastic, so I used Saran, but I also
> put foil around it on top of the Saran. I was afraid it would leak all
> over the fridge when the rub started to work.
>
> I will get up early and get it on the smoker with hickory chunks in the
> foil thingie.
>
> I'll try to keep it at 240 to 250 like it said on the site and go for
> 188 or 190 as a final meat temp.
>
> Here are my questions:
>
> 1) does it matter which part, the thick or the thin, are on which rack?
>
> 2) Do I take the temperature of the meat in the thick piece or the thin
> piece? This answer might help me decide which rack for which piece. It
> will be really, really hard to stick the probe into the piece on the
> bottom rack.
>
> It is very, very hot here so I don't think I'll have too much trouble
> maintaining temp in the smoker. I might take out some sand from the
> water bowl to make room for all that fat on the brisket.
>
> Any other suggestions will be appreciated, but it goes in the pit at
> about 7 AM CDT, so make them soon, please.
>
> If it comes out good, y'all are invited!
>
> TIA,
>
> Janet
I am not familiar with your type of smoker, but I guarantee no matter
how your experience with your first brisket turns out, you will be doing
more. I have done a couple of dozen briskets over the years, I
continue to learn, and improve my technique with each one.
I wouldnt have been concerned over the cayenne in the rub, when you cook
something that large for a long time, it definitely mellows.
I would keep my eye on the fat that drains off, there will be a lot of it.
Personally, I aim for 180 - 225, low and slow. Even at your higher
temperature, I would start earlier, 12 hrs is almost not long enough.
I would also think the thinner piece would cook faster.

Duwop wrote:
> On Jul 10, 1:18 pm, Janet Wilder > wrote:
>
> How's your supply of comestibles? It's a long cook ya know, hard work.
>

I have a fridge full of diet coke. <g> I also have a book to read.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Jul 10, 2:17*pm, Janet Wilder > wrote:
> Duwop wrote:
> > On Jul 10, 1:18 pm, Janet Wilder > wrote:
>
> > How's your supply of comestibles? It's a long cook ya know, hard work.
>
> I *have a fridge full of diet coke. <g>

You're doomed.

> I also have a book to read.

Oh lordy. Your brisket doesn't have a chance in hell. Unless the book
is trashy. That's okay then.

Quick, before it's too late, go get yerself a case of cheap beer and
some tabloids.

Liquor is also a good choice. You could consume your diet coke safely
that way.

"Janet Wilder" > wrote in message
...

>
> I'll try to keep it at 240 to 250 like it said on the site and go for 188
> or 190 as a final meat temp.
>
> Here are my questions:
>
> 1) does it matter which part, the thick or the thin, are on which rack?

Put the thick part on top. It has all the fat. It will drip on the rack
under it
Put it in fat side down

> 2) Do I take the temperature of the meat in the thick piece or the thin
> piece? This answer might help me decide which rack for which piece. It
> will be really, really hard to stick the probe into the piece on the bo
>

Take the temp in the top 1" of the fat piece

> It is very, very hot here so I don't think I'll have too much trouble
> maintaining temp in the smoker. I might take out some sand from the water
> bowl to make room for all that fat on the brisket.

Don't sweat the temp just try to keep it above 250°. If it wants to go
higher let it.
No need to burden yourself trying to maintain +/- 10°. The Higher temps
WILL NOT harm your brisket

> Any other suggestions will be appreciated, but it goes in the pit at about
> 7 AM CDT, so make them soon, please.

since you made it 2 small pieces it will cook quicker.
It may be done in 6 hours. When you take it out,
put the 2 pieces in a pan and set in a dry cooler and let
it rest. No need to foil or anything. Save the jucies that collect in the
pan and pour back over the brisket after you slice it.
> If it comes out good, y'all are invited!
>
> TIA,
>
> Janet
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

Big Jim

Duwop wrote:
> On Jul 10, 2:17 pm, Janet Wilder > wrote:
>> Duwop wrote:
>>> On Jul 10, 1:18 pm, Janet Wilder > wrote:
>>> How's your supply of comestibles? It's a long cook ya know, hard work.
>> I have a fridge full of diet coke. <g>
>
> You're doomed.
>
>> I also have a book to read.
>
> Oh lordy. Your brisket doesn't have a chance in hell. Unless the book
> is trashy. That's okay then.
>
> Quick, before it's too late, go get yerself a case of cheap beer and
> some tabloids.
>
> Liquor is also a good choice. You could consume your diet coke safely
> that way.
>
>
>
I have beer in the fridge. The book is trashy. I have margaritas made up
in the fridge, too (from scratch with NO mix) but I can't drink for 10
to 12 hours. I'b be flat on my butt while the brisket incinerated :-)

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Jul 10, 3:03*pm, Janet Wilder > wrote:

> I have beer in the fridge. The book is trashy. I have margaritas made up
> in the fridge, too (from scratch with NO mix)

Well, sounds like you're all set then.

What was your question again?

Big Jim wrote:
> "Janet Wilder" > wrote in message
> ...
>
>> I'll try to keep it at 240 to 250 like it said on the site and go for 188
>> or 190 as a final meat temp.
>>
>> Here are my questions:
>>
>> 1) does it matter which part, the thick or the thin, are on which rack?
>
> Put the thick part on top. It has all the fat. It will drip on the rack
> under it
> Put it in fat side down

Wow! Thanks. I would never have thought of that
>
>> 2) Do I take the temperature of the meat in the thick piece or the thin
>> piece? This answer might help me decide which rack for which piece. It
>> will be really, really hard to stick the probe into the piece on the bo
>>
>
> Take the temp in the top 1" of the fat piece

Will do
>
>> It is very, very hot here so I don't think I'll have too much trouble
>> maintaining temp in the smoker. I might take out some sand from the water
>> bowl to make room for all that fat on the brisket.
>
> Don't sweat the temp just try to keep it above 250°. If it wants to go
> higher let it.
> No need to burden yourself trying to maintain +/- 10°. The Higher temps
> WILL NOT harm your brisket
>
>> Any other suggestions will be appreciated, but it goes in the pit at about
>> 7 AM CDT, so make them soon, please.
>
> since you made it 2 small pieces it will cook quicker.
> It may be done in 6 hours. When you take it out,
> put the 2 pieces in a pan and set in a dry cooler and let
> it rest. No need to foil or anything. Save the jucies that collect in the
> pan and pour back over the brisket after you slice it.


I usually put the pork butts in the cooler wrapped in foil and a
blanket. I'll follow your advice for the brisket.

Thanks so much.

Janet
>>
>> Janet
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>
> Big Jim
>
>


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Duwop wrote:
> On Jul 10, 3:03 pm, Janet Wilder > wrote:
>
>> I have beer in the fridge. The book is trashy. I have margaritas made up
>> in the fridge, too (from scratch with NO mix)
>
> Well, sounds like you're all set then.
>
> What was your question again?
>
>
It had to do with which piece.....never mind. :-)

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Nunya Bidnits wrote:
> In ,
> Janet Wilder > typed:
>> Duwop wrote:
>>> On Jul 10, 2:17 pm, Janet Wilder > wrote:
>>>> Duwop wrote:
>>>>> On Jul 10, 1:18 pm, Janet Wilder > wrote:
>>>>> How's your supply of comestibles? It's a long cook ya know, hard
>>>>> work.
>>>> I have a fridge full of diet coke. <g>
>>> You're doomed.
>>>
>>>> I also have a book to read.
>>> Oh lordy. Your brisket doesn't have a chance in hell. Unless the book
>>> is trashy. That's okay then.
>>>
>>> Quick, before it's too late, go get yerself a case of cheap beer and
>>> some tabloids.
>>>
>>> Liquor is also a good choice. You could consume your diet coke safely
>>> that way.
>>>
>>>
>>>
>> I have beer in the fridge. The book is trashy. I have margaritas made
>> up in the fridge, too (from scratch with NO mix) but I can't drink
>> for 10 to 12 hours. I'b be flat on my butt while the brisket
>> incinerated :-)
>
> What's your margarita recipe? I love me some margaritias... especially from
> scratch, but I have to admit liking the Jose Cuervo "Gold" premade variety
> pretty well.
>
>
2 ounces freshly squeezed Mexican Key lime juice
2 ounces Controy (a Mexican Cointreau knock-off)you could use Triple Sec
2 ounces Cuervo Gold
1/8 ounce Gran Marnier

Serve over ice. I don't like salt on the rim so I put a few stuffed
green olives in mine.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 10-Jul-2009, "Nunya Bidnits" >
wrote:

> In news > Big Jim > typed:
>
> Ignore me. Listen to Jim. If he was talking to me, I'd ignore me and
> listen
> to him.
>
> ;-)
>
> MartyB

What Marty said. I've had some of Jim's brisket a time or two. I strive
to make mine as good as his. Maybe some day.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.)
Magaret Thatcher, 5 Feb 1976

In article > ,
says...
>
> Take the temp in the top 1" of the fat piece

This kind of thing is the reason I've been lurking here for the last
year or so! Thanks for that -- I feel like a moron, but I've had a Hell
of time getting reliable internal temperature measurements from my
remote probe.

I bought a WSM a year ago and I've only done 3 briskets (all turned out
excellent) but this temperature measurement thing has been driving me
batty.

Thanks Big Jim!

"hophead" > wrote in message
. ..
> In article > ,
> says...
>>
>> Take the temp in the top 1" of the fat piece
>
> This kind of thing is the reason I've been lurking here for the last
> year or so! Thanks for that -- I feel like a moron, but I've had a Hell
> of time getting reliable internal temperature measurements from my
> remote probe.
>
> I bought a WSM a year ago and I've only done 3 briskets (all turned out
> excellent) but this temperature measurement thing has been driving me
> batty.
>
> Thanks Big Jim!

Thanks,
The reason I said to take the temp in the top 1" is because with the fat
side down is that is still part of the flat the point is still attached.
Putting it there will get it in the lean meat and hopefully not in a mass of
fat.
BJ

Janet Wilder > wrote:
> Nunya Bidnits wrote:
> > [ . . . ]
> > What's your margarita recipe? I love me some margaritias... especially
> > from scratch, but I have to admit liking the Jose Cuervo "Gold" premade
> > variety pretty well.

> 2 ounces freshly squeezed Mexican Key lime juice
> 2 ounces Controy (a Mexican Cointreau knock-off)you could use Triple Sec
> 2 ounces Cuervo Gold
> 1/8 ounce Gran Marnier
>
> Serve over ice. I don't like salt on the rim so I put a few stuffed
> green olives in mine.

Thanks, Janet.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

i would like that margarita from scratch recipe, Lee, drooling as she reads,
"Janet Wilder" > wrote in message
...
> Duwop wrote:
>> On Jul 10, 2:17 pm, Janet Wilder > wrote:
>>> Duwop wrote:
>>>> On Jul 10, 1:18 pm, Janet Wilder > wrote:
>>>> How's your supply of comestibles? It's a long cook ya know, hard work.
>>> I have a fridge full of diet coke. <g>
>>
>> You're doomed.
>>
>>> I also have a book to read.
>>
>> Oh lordy. Your brisket doesn't have a chance in hell. Unless the book
>> is trashy. That's okay then.
>>
>> Quick, before it's too late, go get yerself a case of cheap beer and
>> some tabloids.
>>
>> Liquor is also a good choice. You could consume your diet coke safely
>> that way.
>>
>>
>>
> I have beer in the fridge. The book is trashy. I have margaritas made up
> in the fridge, too (from scratch with NO mix) but I can't drink for 10 to
> 12 hours. I'b be flat on my butt while the brisket incinerated :-)
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

duly saved, Lee
"Janet Wilder" > wrote in message
...
> Nunya Bidnits wrote:
>> In ,
>> Janet Wilder > typed:
>>> Duwop wrote:
>>>> On Jul 10, 2:17 pm, Janet Wilder > wrote:
>>>>> Duwop wrote:
>>>>>> On Jul 10, 1:18 pm, Janet Wilder > wrote:
>>>>>> How's your supply of comestibles? It's a long cook ya know, hard
>>>>>> work.
>>>>> I have a fridge full of diet coke. <g>
>>>> You're doomed.
>>>>
>>>>> I also have a book to read.
>>>> Oh lordy. Your brisket doesn't have a chance in hell. Unless the book
>>>> is trashy. That's okay then.
>>>>
>>>> Quick, before it's too late, go get yerself a case of cheap beer and
>>>> some tabloids.
>>>>
>>>> Liquor is also a good choice. You could consume your diet coke safely
>>>> that way.
>>>>
>>>>
>>>>
>>> I have beer in the fridge. The book is trashy. I have margaritas made
>>> up in the fridge, too (from scratch with NO mix) but I can't drink
>>> for 10 to 12 hours. I'b be flat on my butt while the brisket
>>> incinerated :-)
>>
>> What's your margarita recipe? I love me some margaritias... especially
>> from
>> scratch, but I have to admit liking the Jose Cuervo "Gold" premade
>> variety
>> pretty well.
>>
>>
> 2 ounces freshly squeezed Mexican Key lime juice
> 2 ounces Controy (a Mexican Cointreau knock-off)you could use Triple Sec
> 2 ounces Cuervo Gold
> 1/8 ounce Gran Marnier
>
> Serve over ice. I don't like salt on the rim so I put a few stuffed green
> olives in mine.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

Lee, meeting in October, I will bring the wine, bought several kinds while
in New York state, you bring the stuff for these margaritas. By October, I
should be able to bring some decent Q.


"Stormmee" > wrote in message
...
> duly saved, Lee
> "Janet Wilder" > wrote in message
> ...
>> Nunya Bidnits wrote:
>>> In ,
>>> Janet Wilder > typed:
>>>> Duwop wrote:
>>>>> On Jul 10, 2:17 pm, Janet Wilder > wrote:
>>>>>> Duwop wrote:
>>>>>>> On Jul 10, 1:18 pm, Janet Wilder > wrote:
>>>>>>> How's your supply of comestibles? It's a long cook ya know, hard
>>>>>>> work.
>>>>>> I have a fridge full of diet coke. <g>
>>>>> You're doomed.
>>>>>
>>>>>> I also have a book to read.
>>>>> Oh lordy. Your brisket doesn't have a chance in hell. Unless the book
>>>>> is trashy. That's okay then.
>>>>>
>>>>> Quick, before it's too late, go get yerself a case of cheap beer and
>>>>> some tabloids.
>>>>>
>>>>> Liquor is also a good choice. You could consume your diet coke safely
>>>>> that way.
>>>>>
>>>>>
>>>>>
>>>> I have beer in the fridge. The book is trashy. I have margaritas made
>>>> up in the fridge, too (from scratch with NO mix) but I can't drink
>>>> for 10 to 12 hours. I'b be flat on my butt while the brisket
>>>> incinerated :-)
>>>
>>> What's your margarita recipe? I love me some margaritias... especially
>>> from
>>> scratch, but I have to admit liking the Jose Cuervo "Gold" premade
>>> variety
>>> pretty well.
>>>
>>>
>> 2 ounces freshly squeezed Mexican Key lime juice
>> 2 ounces Controy (a Mexican Cointreau knock-off)you could use Triple Sec
>> 2 ounces Cuervo Gold
>> 1/8 ounce Gran Marnier
>>
>> Serve over ice. I don't like salt on the rim so I put a few stuffed
>> green olives in mine.
>>
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>
>

great something to eat after the banquet, and something to drink to forget
the banquet, Lee
"Granby" > wrote in message
...
> Lee, meeting in October, I will bring the wine, bought several kinds while
> in New York state, you bring the stuff for these margaritas. By October,
> I should be able to bring some decent Q.
>
>
> "Stormmee" > wrote in message
> ...
>> duly saved, Lee
>> "Janet Wilder" > wrote in message
>> ...
>>> Nunya Bidnits wrote:
>>>> In ,
>>>> Janet Wilder > typed:
>>>>> Duwop wrote:
>>>>>> On Jul 10, 2:17 pm, Janet Wilder > wrote:
>>>>>>> Duwop wrote:
>>>>>>>> On Jul 10, 1:18 pm, Janet Wilder > wrote:
>>>>>>>> How's your supply of comestibles? It's a long cook ya know, hard
>>>>>>>> work.
>>>>>>> I have a fridge full of diet coke. <g>
>>>>>> You're doomed.
>>>>>>
>>>>>>> I also have a book to read.
>>>>>> Oh lordy. Your brisket doesn't have a chance in hell. Unless the book
>>>>>> is trashy. That's okay then.
>>>>>>
>>>>>> Quick, before it's too late, go get yerself a case of cheap beer and
>>>>>> some tabloids.
>>>>>>
>>>>>> Liquor is also a good choice. You could consume your diet coke safely
>>>>>> that way.
>>>>>>
>>>>>>
>>>>>>
>>>>> I have beer in the fridge. The book is trashy. I have margaritas made
>>>>> up in the fridge, too (from scratch with NO mix) but I can't drink
>>>>> for 10 to 12 hours. I'b be flat on my butt while the brisket
>>>>> incinerated :-)
>>>>
>>>> What's your margarita recipe? I love me some margaritias... especially
>>>> from
>>>> scratch, but I have to admit liking the Jose Cuervo "Gold" premade
>>>> variety
>>>> pretty well.
>>>>
>>>>
>>> 2 ounces freshly squeezed Mexican Key lime juice
>>> 2 ounces Controy (a Mexican Cointreau knock-off)you could use Triple Sec
>>> 2 ounces Cuervo Gold
>>> 1/8 ounce Gran Marnier
>>>
>>> Serve over ice. I don't like salt on the rim so I put a few stuffed
>>> green olives in mine.
>>>
>>> --
>>> Janet Wilder
>>> Way-the-heck-south Texas
>>> Spelling doesn't count. Cooking does.
>>
>>
>
>