BBQ: How to smoke a beef brisket, Part I of IV
admin | September 28, 2010 | 11:26 amWell, It’s finally here. Part 1 of my long promised “How To” series on smoking a beef brisket.
After my wife brought home a Brinkman smoker from her 10-year anniversary with working for her company, I was chomping at the bit to try my hand at smoking a brisket. The good news is was that it turned out pretty darn good and everyone who tried it loved it. Even better, it was a perfect excuse to use my Kodak Playsport and record all the footage from my preparation, trimming, and rubbing with my own spices, to actually doing a time-lapsed capture on the smoker itself and finally finishing it up on the oven.
When it was all said and done, I had enough footage to string together a basic “How To” video series that I’m in the process of editing and posting to both YouTube and here. I initially thought I could break it up into three videos, but after this first one clocked in at just over 8 minutes in length, I decided to break it up further into 4 videos. I think most people can absorb interesting information in smaller 4-5 minutes chunks as opposed to fewer and longer 8 plus minute pieces.
So while I understand you may think this eight (8) minute video may be a little long, I promise that the future installments will be smaller in size. This first segment talks about selecting a beef brisket, what to look for at the grocery store or butcher, a bit of the anatomy of the meat and initial preparation. Things really start to take shape in Part II (already edited as of this writing) with Parts III and IV on rubs, marinades, injections, wood, bastings and finally the smoking and revealing of the finished brisket itself. I promise, it gets better.
Anyway, in this video series you will see an amateur no-holds barred, step-by-step instruction of me smoking a 6.62 pound USDA hand picked beef brisket over hickory wood (not mesquite as I mentioned in the video) in my Brinkman Bullet.











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