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Aug 7, 2012 10:41 AM

I love it when a brisket comes together!

Or comes apart! 7-lb flat, rubbed with 3 pts kosher salt, 1 pt rough cracked black pepper, 1/2 pt granulated garlic, 1/8 pt cayenne, smoked on the kettle with charcoal and mesquite for about 6 hrs to 170 degrees internal, foiled and moved to the 250 over for about 4 hours more, to 195 internal. Couldn't be happier. Sauce on the side.

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  1. Oh that's beautiful. I'll need an address and driving directions. Red wine okay?

    How long did it sit with the rub beforehand, or did it head straight to the smoker?

    1 Reply
    1. re: DuchessNukem

      Straight onto the smoker. I don't believe the beef will be affected by marinating with the rub... it's really about the smoke and the bark that the rub helps to create.

      1. Starting one right now for tonight's dinner with guests. Question? After you put the brisket on the grill, did you do anything with it while it was smoking. Like move it about, flip it over or anything?

        4 Replies
        1. re: JackElliott

          No. Unless you have to move it to keep it off of direct heat, it can stay put without flipping. I like the fat cap on top throughout. Don't know your location, but it could be a close call for dinner tonight... Do the time on the smoker, then when you foil and transfer to the oven, you can modify temp between 225 and as high as 300, IMHO, depending on the internal temp as you approach dinnertime. IOW, bump it up an hour or two before dinnertime if need be, to get to 195-200 or whenever it becomes fork tender. Go for a non-sweet sauce on the side. Tomato/vinegar style. Lots of recipes out there... or you can use the right bottled sauce, like Stubbs Original.

          1. re: woodburner

            I got it on the grill at 7am my time. What is your target grill-level temp in the smoker?

            Thanks for the tip on doing what needs to be done in the oven to obtain full cooking by dinnertime.

            1. re: JackElliott

              I run about 250 at the dome. Never measured at the grill. How'd it come out?

              1. re: woodburner

                Came out beautifully and on time. Many thanks for the hintz 'n' tipz!

                Next up: Weber grill smoked chicken. On a beer-can chicken smoker stand thingie. Need to find a how-to.

        2. Nice job! Make a shepherd's pie out of the leftovers and it will be the best you've ever had.

          1. I was craving some pastrami a few months back, and since my father got a new smoker last Christmas, asked them to buy a few, I'd send them a pastrami rub recipe so they could try smoking a few of them.

            Never happened. Stuff happened, other things got prioritized, you know how it is, you can never make folks do something they're not particularly interested in doing. Gave up on them, improvised my own half PC / half oven recipe, which was pretty good.

            Lo and behold, months later, they completely forgot they were supposed to start with a corned beef, and they completely forgot the pastrami rub, but they did send me a smoked grass fed brisket.

            It was tender, delicious and lovely. Yours looks pretty damn good, too. I see you're set on wine, should I bring mashed potatoes? ;D

            6 Replies
              1. re: woodburner

                Ooh, you do know how to tempt a gal, don't you? ;D

                (For those who don't understand, pastrami is actually corned beef that has been smoked)

                I see your pastrami pics with my own, and raise you a side of pressure cooker french fries! ;D

                1. re: ePressureCooker

                  Oooooh, nice pics! But don't you want to cut that pastrami thinner??? Or is it as tender as Katz's?

                  PRESSURE COOKER FRENCH FRIES? Whaaaaaa's that??? Tell me more.

                  Hey, if you like them close-ups (as per Mr. DeMille), how about these wings... from the oven, no less!!

                  1. re: woodburner

                    I did actually cut it thinner the next time, but what I do is use the pressure cooker to tenderize the meat, then I roll the corned beef in the crust, then I finish it off in the oven. So you can basically get the meat almost to the desired level of tenderness before you put the crust on. I've never had Katz', so I don't have a basis for comparison. I'm sure theirs is much better (they use a smoker), but I didn't pay $15 for a sandwich, either. ;D

                    As for the fries, they aren't actually made in the pressure cooker, well, not completely. Most pressure cookers are not built for frying, and its way too dangerous. Instead, I use the pressure cooker (plus a couple of common ingredients) to essentially parboil (parsteam?) the cut potatoes before I fry them. Near as I can figure out after consulting a friend who's a chemist, a chemical reaction takes place at the surface of the cut potatoes that releases some of the bound starch. That's what helps them crisp up more than any other method I've tried (except perhaps double frying).

                    I won't include the direct link, but if you're interested in reading more, I am allowed to include a signature link with my blog URL, you can easily find the recipe


                    1. re: ePressureCooker

                      Your site? Very comprehensive! Interesting secret ingredient. My Q: I don't have a pressure cooker (gasp!), so what if I simply steam with the same ingredhen fry?ients for a longer period, t

                      1. re: woodburner

                        Gasp indeed! ;D Thank you for your kind words. Very nice to hear after being accused of doing something I didn't do earlier today...but I digress.

                        I think you would have to do some experimentation to get it right. I would try steaming the potatoes first, then boiling them in water containing the two ingredients if steaming doesn't work (but I think it should). But you're going to have to play around with it, because I don't know how the increased amount of water will throw off the ratios - I had to test a lot of different combinations to get those proportions just right.

                        You need a small amount of the first base to start the reaction, and a larger amount of the other to keep the first and second bases soluble (water borne) to keep the chemical chain reaction going.

                        But I'd love to know how it works for you without the pressure cooker. Start a new thread once you've tried it and let me know how it went, and if it doesn't work as well as you think it should (the french fries should be crisp enough that you can hear the crisp when the fries hit the metal cooling rack) maybe I can help you figure out the exact ratios...

                        And that no pressure cooker business could easily be remedied ;D