I'm planning to smoke a brisket this weekend. Right now, the plan is to pick up a 6 pounder or so at my local butcher at about $7/lb.

But, I've seen brisket at Sam's Club, which I assume is cheaper but never really looked at the price/size/quality. Anybody ever pick one up there or other suggestions on where I could get a quality cut?

Planning on doing a coffee-type rub on the brisket and then some ribs with maybe an ancho-chile rub, probably a mustard-vinegar mop somewhere in the mix. But, I'm open if anyone has a good recipe/technique they'd like to share on the brisket.

I might even do a Saturday Dr. Ken Blog chronicling my adventure if I'm bored on the patio from watching the smoker all day. In any case, success or failure, I'll try to post some pics if anyone is interested.

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i tried to do a brisket once. put it in for about 5 hours. it was tough as hell. an expert told me brisket takes 10-12 hours. that is all i know about smoking a brisket.

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i'll ask my buddy Jim. He's done it a few times this summer already.

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@audioidkid

I'm setting aside a good 10+ hour chunk of time, starting about 6am, hoping to be done by around 5-6pm.

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yeah, that seems right. he starts them at 5:30 in the morning and stuff.

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@audioidkid

How are you going to cook it? Grill or Smoker?

don't worry Dr., I never read your posts either...

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@audioidkid

I've got a horizontal smoker.

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It's only in the title and the first line of the post.

He went to Iowa. I understand.

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Where you get the cut doesn't matter. I always get mine from Sam's. It works just fine. If there is a large, thick fat layer on top, then trim that down some before cooking.

10-12 hours and keep the heat around 200-225 if you are able.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

How big is the cut (lbs.) at Sam's, Reason? Cost?

If it's the same price as the butcher, I'm going with my butcher because I know the quality is good (since I'm picking up some ribs there anyway). But, if it's like half the price, I'll go to Sam's.

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If you are already getting stuff from your butcher, then just get it from him. The cost isn't that much different, maybe a couple bucks a pound, if that.
Get what is called the point cut. It's a little more fatty and a lot more flavorful. Should be 8-10 pounds. He'll trim it up nice for you.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Do you think I can get an 8-10 lb.er done in 10-12 hours or so? That seems like pushing it. I don't really feel like getting up at 3am.

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Yeah, you should have no problem getting it done in time. 8lb point cut should take about 10 hours or so. Just ask for one on the smaller side.
Be sure to monitor the temp, though. Keep it below 250 degrees for sure, 225 I find is ideal. If you cook it too high it will dry it out and that is not a good thing. You want to allow the collagen and the connective tissue to break down slowly so as to keep as much as possible in the brisket. You will be most pleased with the result. Good luck.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Following up here, since I'll have the smoker fired up all day, I'm open to trying any other recipes those of you might suggest. I'll even post my progress (with pictures if I can get an iPhone app to upload them to the internet) as I'll likely be bored and drinking most of the day.

Consider it a Dr. Ken's Throwdown on whatever you like to smoke. Since I'm already doing brisket and ribs, I'm not looking for entree suggestions but maybe some sides/appetizers.

I've already got a recipe for Mr. Reason's Bacon-Wrapped Cream-Filled Surprises that I'll be attempting. I'll be doing some tomatoes and garlic for the BBQ Sauce.

Anything else? I'll give it a shot.

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I wouldn't eat Reason's cream filled anything...and neither should you.

Hippie.

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Assuming your "cream filled surprises" involve jalapeno's, here is a variation on that (we actually prefer these now to the traditional jalapeno/"dragon turd" type of thing, but we do both):

Cherry Bombs:
-Take a jar of cherry peppers (hot or mild preference), cut off the tops, hollow the center.
-fill with softened cream cheese (can add garlic/heat/spices to cheese if desired)
-Buy bulk (loose) Italian sausage from the store (Caputo's, Casey's, etc. will have it) - again, hot or mild.
-Completely surround the filled cherry pepper with a thin layer of sausage. It should look like a large meatball when it's finished.

Throw those on the smoker for an hour or so while you're waiting for the big food. They are awesome.....


Also - may sound strange, but cut some figs in half, sprinkle with a little brown sugar and a light touch of seasoned salt. Throw 'em on the grill/smoker until they are soft and brown. Those actually turn out pretty good and are a good snack.

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I did this on Memorial Day, stolen from the internet:

http://www.ehow.com/how_5277158_make-sm ... salad.html

I did use regular mayo instead of light mayo

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Actually, a good idea. I'll have to see if that works timing wise. Thanks.

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And if you are running the grill, asparagus is always good

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i wonder what smoked corn on the cob would taste like.

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@audioidkid

I've seen smoked jalapeno poppers before - mighty tasty,

Corn could be grilled to duplicate the smoked flavor from the husk. About 5 mins a side at 400.

That might be good. I'm thinking slathered in either honey butter or BBQ sauce.

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Well, you may not eat it. But based on Saturday's returns, you would have no problem hugging it and telling it how much you love it...

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Fuck you, asshole.

Poor Frank.

Got another appetizer for you, Dr. Ken. Just whipped some of these up for the wife and I tonight. Probably designed to be cooked over a grill rather than smoker, if you are so inclined - but it turned out great:

Grilled Oysters with Cilantro/Lime Butter:
Combine:
-1/2 pound of unsalted butter (softened)
-1 tsp. salt
-1 tsp. black pepper
-1 bunch of cilantro, finely chopped
-2 jalapeno peppers, finely diced
-zest of 2 limes
-juice of 3 limes

Throw the oysters on a hot grill. Once they start to "pop", open them up, discard one shell, leaving an "open face" oyster . Spoon a giant dollop of the butter on each one - as soon as it melts, it's done.

Once again, these turned out better than any oysters I've ever made. Plus, I had plenty of the butter left over that I froze it for later use.

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Just got back from Brat Stop and Woodman's. I got a ridiculous amount of fresh food and spices at Woodman's for about $65. Things are insanely cheap there. Stocked up on the New Glarus as well.

Got the jalapenos, cherry peppers (those were hard to find), corn, peaches - things are starting to come together.

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Doug-league.

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Power is always in the hands of the masses of men. What oppresses the masses is their own ignorance, their own short-sighted selfishness.
- Henry George