All Things Brisket

[Knoxtnhorn 5976]

I'm not sure which thread he'll add it to, but it got so hot today, JamesLaw's smoker caught on fire today.  He wasn't even using it.  FD had to respond.

[dcbc 14486]

1 hour ago, Mojo Hand said:

Mine turned out as my best ever, and impressed the hell out of our out-of-town guests.  No sliced pics because our power went out from the storm I mentioned and my phone was dead.  But here's from when I wrapped for the cooler. 

That looks great!

[dcbc 14486]

After reading a bit about it, I decided to try a mustard/dill pickle juice binder before my usual 50/50 Salt/Pepper with a bit of cayenne rub.  I doubt it will bake a difference between olive oil or no binder I have used in the past.  But figured it was worth trying.  We'll see.

 

Update:  No wrap, 12 hours and done for this pretrimmed paccker.  I like the way the bark set up.  I'm keeping it warm and slicing it up for dinner.

Edited July 28, 2018 by dcbc

[ChampKind 1314]

Careful. Pickle juice has a ton of sodium content

[dcbc 14486]

23 minutes ago, ChampKind said:

Careful. Pickle juice has a ton of sodium content

Very good point.  I had not considered that. 

Thankfully, I was very sparing in how much I used to "cut the mustard," and even more sparing when it came to what I rubbed on the brisket before applying the rub.  I tasted the concoction before applying it and it only had a hint of that dill flavor.  My general feeling so far is that less is more when it comes to brisket and this my be what drives that point home with me.  I have done a lot of needlessly complicated rubs, settled into S&P for a a while and only recently decided that I liked a little cayenne thrown in for a little heat. 

But I like to try new things every once in a while.

Edited July 28, 2018 by dcbc

[ChampKind 1314]

I do too. That’s why I go eat bbq at other shops. I can’t change what I do, but I enjoy different flavor profiles

[dcbc 14486]

12 minutes ago, ChampKind said:

I do too. That’s why I go eat bbq at other shops. I can’t change what I do, but I enjoy different flavor profiles

I revert to what I know works when I cook for other people.  This was a test kitchen batch so to speak.

[Baboontyme 2812]

I've used all kinds of random shit to bind rub. I have basically cleaned the condiment shelf in my fridge out... Old marinades, salad dressing, Buffalo sauce, etc. It always seems to burn off very quickly and I've never noticed any kind of after taste.

[dcbc 14486]

Brisket turned out well.  Tail end of the flat is a bit dry and I may wrap my next to see if it makes a huge difference across the flat.  But most of it was great.  I didn't taste anything different from the mustard apart from the rub holding on a bit better through the cook versus no binder at all.  I'll probably stick to olive oil.

[Baboontyme 2812]

Some of it may be lighting, but I have no idea how you get your flats to consistently turn out that moist. Especially a pre-trimmed one. Looks great. 

[dcbc 14486]

I appreciate the compliment. I'd say that the first four slices are a bit dry, but still pull apart.  The rest of the flat was very moist. 

 

As for method, I'm not doing anything that wasn't suggested by people in the threads here or on TOS. You guys got me into this and taught me how to do it. I think I read the WSM thread on the old site twice over at least.  Its a salt and pepper rub, equal parts by volume (I prefer this to by weight) with just a little cayenne pepper mixed in. KBB in the WSM 4--6 wood chunks. Minion method, cooking between 225 and 250 until done. When I don't wrap that's usually between 195 and 200. If I do wrap, it's closer to 209 typically. Rest, then into the cooler or oven until serving.

Those clay pot bases in the pan really have cut down on temperature swings.
 

I'll fess up that the brisket I made last weekend, while really good, was a really tough flat because I had a few too many cervezas and sliced the flat with the grain without checking.  I was not a happy camper.  I'd notched it as a reference and everything.  I also had smoked a brisket for a buddy and written out specific slicing instructions with pictures and everything.  That's the first time I've done that in about two years.  Felt like such a supreme dumbass.

Edited July 29, 2018 by dcbc

[luke duke 6413]

I’ve never found the need to use a binder.

[dcbc 14486]

6 minutes ago, luke duke said:

I’ve never found the need to use a binder.

I didn't use one on the last one I did.  Turned out fine.  There's enough fat and moisture on a packer to hold things in place, I figure.

[Baboontyme 2812]

It's totally unnecessary but sometimes it seems just a little bit easier, depending on how much I have had to drink. 

[bigcigar 1164]

On 6/16/2018 at 11:46 AM, luke duke said:

Dallas Costco

I’m a couple weeks late. Any idea if they still have it?

[bigcigar 1164]

Lol...+1 month. Oops 

[dcbc 14486]

Here's a better picture of the flat and the point.

 

Edited July 29, 2018 by dcbc

[luke duke 6413]

There's enough fat and moisture on a packer to hold things in place, I figure.

I’ve cooked at least 5 briskets and I figure the same thing.

[kevwun 15790]

One of my friends bought an Oklahoma Joe smoker and we cooked some beef ribs on it yesterday.  It is a nice starter pit.  Easily the best mass produced one that I have used.  He doesn't have the biggest model, but there is enough room to do 2 briskets.

Edited July 29, 2018 by kevwun

[utee94 15824]

19 hours ago, luke duke said:

I’ve never found the need to use a binder.

Me neither.

Also, most of the  more "exotic" flavors in a rub don't make it through the smoke.  Salt and pepper do.  Spice/heat like cayenne certainly does.  I sometimes use my own chipotle powder, too.  But I only add cayenne or chipotle if I know my audience can handle more spice than simply black pepper.

 

 

[ChampKind 1314]

I’ll sometimes hit the brisket with a little woosty just to make sure the pepper lays down. But mustard and all that other shit is unnecessary. My opinion, your results may vary

[Both Tacos 1806]

I’ll sometimes hit the brisket with a little woosty just to make sure the pepper lays down. But mustard and all that other shit is unnecessary. My opinion, your results may vary

Exactly what I've gone to for a little moisture to help the rub to stick.

[dcbc 14486]

2 hours ago, ChampKind said:

I’ll sometimes hit the brisket with a little woosty just to make sure the pepper lays down. But mustard and all that other shit is unnecessary. My opinion, your results may vary

I'm glad I tried it, but my anecdotal evidence between the mustard/pickle juice or olive oil versus nothing is that it did little more than help the rub stick, which is something I want.  But something cheap, neutral, and easy to grab like (Worcestershire, Olive Oil, ACV, or the like) is all you really need for brisket.  For all I know, some of these guys have so many buckets full of pickle juice lying around that it's something easy to dip a brisket as a time saver. 

Edited July 29, 2018 by dcbc

[ChampKind 1314]

Buy a spray bottle and fill it 50/50 with woosty and water

[dcbc 14486]

44 minutes ago, ChampKind said:

Buy a spray bottle and fill it 50/50 with woosty and water

I've got the spray bottle, but it has 50/50 ACV and water (I'm a fan of the tart flavors).  But I'll definitely try the "woosty" mixture next time.

[ChampKind 1314]

You can do woosty and cider 50/50 too

[Johnny Sack 8397]

Kroger has choice packers on sale for $1.88 per pound.  Limit 2.  Picked up two yesterday and stuck one in the deep freezer.  Going to cook the other one on the BGE later this week.

[Gil Bang 25960]

One of my friends bought an Oklahoma Joe smoker and we cooked some beef ribs on it yesterday.  It is a nice starter pit.  Easily the best mass produced one that I have used.  He doesn't have the biggest model, but there is enough room to do 2 briskets.

My kid bought the same thing. We did a brisket when I was back there a couple weeks ago. Not a bad smoker but for the same money I prefer the WSM

[utee94 15824]

12 minutes ago, Johnny Sack said:

Kroger has choice packers on sale for $1.88 per pound.  Limit 2.  Picked up two yesterday and stuck one in the deep freezer.  Going to cook the other one on the BGE later this week.

There's a thread for brisket prices, ya know.

 

 

 

[Johnny Sack 8397]

10 minutes ago, utee94 said:

There's a thread for brisket prices, ya know.

 

 

 

Did not know.  Posted it there too.  How long does it take to thaw a 12 pound brisket?

[shnsajax 3591]

On 7/28/2018 at 7:05 PM, bigcigar said:

I’m a couple weeks late. Any idea if they still have it?

I live a couple of miles away from the headquarters and have never seen these in any store up here. Curious to see someone smoke one.

Edited July 30, 2018 by shnsajax

[luke duke 6413]

Did not know.  Posted it there too.  How long does it take to thaw a 12 pound brisket?

How are you thawing it?

[kevwun 15790]

Overnight if you leave it in the sink.  Around 3 days if you're thawing it in the fridge.

[utee94 15824]

Yup.  I usually move it to the fridge about 2-3 days before, and then leave it on the counter for a few hours to finish if necessary.

[Big_kat 334]

On 7/30/2018 at 9:32 AM, ChampKind said:

You can do woosty and cider 50/50 too

What is woosty?

[Gil Bang 25960]

worcestershire

[luke duke 6413]

What is woosty?

That what hipsters call Worcestershire sauce.

[Big_kat 334]

36 minutes ago, luke duke said:

 

That what hipsters call Worcestershire sauce.

 

Ah, thank you

[BillyBadAss 189]

HEB sells "trimmed" briskets: 

https://www.heb.com/product-detail/h-e-b-natural-beef-market-trimmed-brisket-usda-choice/1063467

Any experience with them?  Are they pretty much ready to smoke, or am I better off buying an untrimmed and doing it myself? 

 

[BillyBadAss 189]

EDIT: Guess I should have inspected them closer, but the HEB website indicates that the trimmed have the fat cap removed. I assume entirely removed, which would not be what I want.. 

Cuts of brisket
Brisket may be purchased whole or split, trimmed, or packer style (fat cover intact)—and in sizes from four to 18 pounds. Plan for two servings per pound when purchasing untrimmed briskets and three servings when purchasing trimmed briskets.

[kevwun 15790]

They cut all the delicious fat off and charge you twice as much.  Hell of a deal.

Edited July 31, 2018 by kevwun

[AustinMT 952]

2 hours ago, BillyBadAss said:

HEB sells "trimmed" briskets: 

https://www.heb.com/product-detail/h-e-b-natural-beef-market-trimmed-brisket-usda-choice/1063467

Any experience with them?  Are they pretty much ready to smoke, or am I better off buying an untrimmed and doing it myself? 

 

I’ve bought them there both ways.  I like to get prime, and usually the prime they sell aren’t trimmed for some reason.

They do a really good job of trimming them if you are wanting to avoid having to do it.

I still prefer going to Costco, getting the prime (which is cheaper there than HEB) and trimming it myself.

[ChampKind 1314]

That what hipsters call Worcestershire sauce.

Or people who don’t feel like spelling it out all the way


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[luke duke 6413]

Or people who don’t feel like spelling it out all the way


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Sounds like something that a hipster would say.

[dcbc 14486]

13 hours ago, ChampKind said:

 

Or people who don’t feel like spelling it out all the way


Sent from my iPhone using Tapatalk

I got tired of looking up how to spell it. 

[ChampKind 1314]

Sounds like something that a hipster would say.

:guilty:

[Tommy Nobis 905]

what mesh of coarse pepper do yall typically use to season?

[ChampKind 1314]

16 mesh

[BillyBadAss 189]

I'm not sure the mesh, but from the old board a lot of people use the Costco Malabar black pepper, which seems just about right. 

[Mojo Hand 4580]

How low of a temp can you let a finished and foiled brisket sit in a cooler/off oven before turning on the oven to warm it back up?   Is there a point at which you have to worry about bacteria?  Mine's been in a cooler for awhile now, is down to around 160, and I'm not serving it for several hours.