All Things Brisket

[Landomatic 3813]

Anyone ever do anything with Doritos?  I was eating some with some leftover brisket the other day and the flavors were awesome together.

 

I think someone did something with cereal on here one time.  So, does it need to be all about the sweet?

[AustinMT 952]

1 hour ago, ChampKind said:

Traegers are just fine for guys who are too lazy to stay up feeding trees to an offset for 24 hours. /haggis

I resemble that remark.  Gladly.

[luke duke 6384]

I know a woman who uses a Traeger.

 

[ChampKind 1314]

Pfft...she’s just a diva

[Hornlover 8824]

HEB has "Deckle Fat Removed" briskets for $2.99/lb, or they have packer-style Prime brisket for $3.59/lb.

Have any of you tried the Deckle Fat Removed briskets? Are they shitty?

 

[AustinMT 952]

5 minutes ago, Hornlover said:

HEB has "Deckle Fat Removed" briskets for $2.99/lb, or they have packer-style Prime brisket for $3.59/lb.

Have any of you tried the Deckle Fat Removed briskets? Are they shitty?

 

Yes, but I prefer getting their prime and trimming it -- better beef.  It's fine, though

[BottleRocket 644]

I shared this in the sous vide thread and thought I’d stick it here too. I put a frozen brisket in a sous vide bath all night, trimmed it, seasoned it, and then put it in my Bradley electric smoker for about 6 hours. Not great. Not bad. Would do again.

[HouTex 1850]

What temp was the water bath?

[HouTex 1850]

Nevermind. Is that 118F?

[Hornlover 8824]

3 hours ago, AustinMT said:

Yes, but I prefer getting their prime and trimming it -- better beef.  It's fine, though

Thanks. I haven't ever noticed much difference between the prime and choice briskets I've cooked. I figure once I trim the prime brisket, I'm paying close to $4/lb. or more versus the already trimmed one.

It's not worth it to me if the deckle fat removed brisket is just a regularly trimmed choice brisket.

If it's a shitty trimmed brisket where they cut off half the good part of the brisket, then...

[AustinMT 952]

1 hour ago, Hornlover said:

Thanks. I haven't ever noticed much difference between the prime and choice briskets I've cooked. I figure once I trim the prime brisket, I'm paying close to $4/lb. or more versus the already trimmed one.

It's not worth it to me if the deckle fat removed brisket is just a regularly trimmed choice brisket.

If it's a shitty trimmed brisket where they cut off half the good part of the brisket, then...

SO I can only go by my anecdotal experience:  prime is more tender and more flavorful (and for me easier to get to the right point).  That's just me cooking, and my guess is that better cooks can get the choice ti be just as good.

[Landomatic 3813]

3 hours ago, BottleRocket said:

Man I’m glad you labeled that container.  Thought the big tub of water with plastic wrapped meat floating in it and a thermometer sticking out of the top was a casserole there for a second

[BottleRocket 644]

1 hour ago, Landomatic said:

Man I’m glad you labeled that container.  Thought the big tub of water with plastic wrapped meat floating in it and a thermometer sticking out of the top was a casserole there for a second

Do you not have a wife that would store kitty litter or some shit in it if it wasn't labeled? 

[BottleRocket 644]

3 hours ago, HouTex said:

What temp was the water bath?

155 for 14 hours... but it could have gone for 24 hours.

[Landomatic 3813]

46 minutes ago, BottleRocket said:

Do you not have a wife that would store kitty litter or some shit in it if it wasn't labeled? 

Hahaha yeah I figured.  I try to keep all that type of shit on a shelf in the garage for that very reason.

[Hornlover 8824]

 

It's 7am, the brisket is ready, and OU still sucks. 

I normally prefer to wrap at 160 or so, but I slept through that, so it cooked naked. Hopefully it turns out moist. Can't wait to eat brisket and kick OU's ass today. 

[utee94 15745]

I rarely wrap, always turns out great.  I do usually foil the end of the flat (just the tip), you might lose some meat there but you should be all good.

[ChampKind 1314]

I never wrap during the cook. And I cook at nuclear-level temps. Turns out just fine

[utxmike05 1825]

TEXAS FIGHT







Sent from my iPhone using Tapatalk

[Hornlover 8824]

Point was awesome. Flat was, eh, slightly dry. Overall I was happy with it. 

[Anastasis 23393]

Little something going on.

 

 

[luke duke 6384]

That’s a decent little snack.

[Anastasis 23393]

10 minutes ago, luke duke said:

That’s a decent little snack.

I mean, it's just Wednesday. 

[Paco 1929]

They should be done by now.

[ChampKind 1314]

Well that depends on how many pellets he has programmed to drop every hour

 

[Dutch 4465]

4 hours ago, Paco said:

They should be done by now.

Yeah, the money shots aren't showing up on Tapa or desktop. Shit must be more borked than usual...

Edited November 7, 2019 by Dutch

[StruggleBus 3922]

It was so good that he ate all four and forgot to snap a pic

[Anastasis 23393]

Probably not the money shot you want, but the money shot I need at the moment. There will be a follow-up this weekend.

[Anastasis 23393]

24 minutes ago, StruggleBus said:

It was so good that he ate all four and forgot to snap a pic

Three.  The far lower rack is pork shoulder. 

[Landomatic 3813]

10 hours ago, StruggleBus said:

It was so good that he ate all four and forgot to snap a pic

He didn’t forget.  He just didn’t have time.  Because it slammed and went so hard it was all gone before he could.

Jeez do you even surlybevo bro?

[DDD Dad 14250]

Well that depends on how many pellets he has programmed to drop every hour
 

I dropped some pellets on your mom last night.

[BabaYaga 15208]

On 10/12/2019 at 10:13 AM, ChampKind said:

I never wrap during the cook. And I cook at nuclear-level temps. Turns out just fine

I used to fret so much about my egg not being able to hold low temps.  I tried and tried.  Just wasn't in the cards.  Good friend who's pretty "in" with all the DFW BBQ restaurants and an amazing chef himself learned me up on hotter temps.  I now cook around 275-285+ and use butcher paper towards the end of the cook.  Also saves me precious weekend time that I have so little of these days.  

[BabaYaga 15208]

15 hours ago, DDD Dad said:

I dropped some pellets on your mom last night.

Did they form a map of Hawaii on her lower back?

[Anastasis 23393]

Circling back.

 

 

Edited November 9, 2019 by Anastasis

[utxmike05 1825]

Spontaneous smoke today...lil 9 pounder. Ready just in time to see Horns blow. #nofilter

 

 

 

[kevwun 15620]

Does not look dry as fuck.

[Anastasis 23393]

That looks damn good. 

[Dutch 4465]

@Anastasis and @utxmike05 are doing God’s work. Damn fine work, Surly bastards. 

Edited November 18, 2019 by Dutch

[dad 557]

Well that depends on how many pellets he has programmed to drop every hour
 

Random question: I remember you suggested how to properly smoke a brisket. Put it in the fridge then warm it up. What were the details? I’m about to put a 11 lb small brisket on the smoker soon (11pm-12am) and my brother wants to come by to pick it up around 1 pm. I’m thinking it’ll be done way before 1 so I’ll either have to hold it wrapped in a cooler for a while or put it in the fridge and do what you said. I think you mentioned you’d wrap in foil with a little broth and put it real low in the oven till it got warm and not to slice it till it was time to eat.

[Buzzrock 14870]

Along those lines, I’m interested in using sous vide to reheat. Can you reheat that way from frozen or just cold in the fridge? I need to do two briskets for the tailgate next weekend and I’m thinking that doing them ahead of time and reheating might be easier than staying up all night using an unfamiliar stick burner.

[kevwun 15620]

I would thaw it out first.  It won’t take long because there’s not much water left in it.  Throw it in the fridge the day before and it will be good to go.

[HouTex 1850]

I’ve done it from frozen and it reheated perfectly. Taste, texture and moisture was the same as when it was sealed.

[ChampKind 1314]

Random question: I remember you suggested how to properly smoke a brisket. Put it in the fridge then warm it up. What were the details? I’m about to put a 11 lb small brisket on the smoker soon (11pm-12am) and my brother wants to come by to pick it up around 1 pm. I’m thinking it’ll be done way before 1 so I’ll either have to hold it wrapped in a cooler for a while or put it in the fridge and do what you said. I think you mentioned you’d wrap in foil with a little broth and put it real low in the oven till it got warm and not to slice it till it was time to eat.

Reheat instructions we give our customers:

Leave it wrapped in paper and place (on a pan) in 250* oven until internal temp reaches 140*.

If your brisket is already sliced then I’d suggest putting it in foil, adding stock, then placing in oven

[Buzzrock 14870]

No oven at the tailgate but sous vide would be easy enough to bring.

[Liteitup 138]

I won't have time Wednesday so Saturday was smoking day.

Start with this

 

Do a little of this

 

End up with this

[kevwun 15620]

What kind of vacuum sealer do you have?  I think your bags are wider than mine and that would be nice.

[Liteitup 138]

Foodsaver v3460. Several years old.

These bags. Bought by mistake some time ago. They work better than I expected.

[kevwun 15620]

Awesome, didn't know Foodsaver made a bag like that.

[dcbc 14404]

18 hours ago, kevwun said:

Awesome, didn't know Foodsaver made a bag like that.

I just put a 20 lb turkey in one. 

 

[luke duke 6384]

Go big or go home. I got this one a few weeks ago after my last one crapped out. It’s allsome.

https://www.amazon.com/dp/B001GP81R2/