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All Things Brisket

kevwun

By kevwun
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Dutch
Dutch

Brisket, potato salad (recipe from Franklin’s book is a good one), pintos, blueberry cobbler. This one turned out very good; WSM ran like a champ as always.

solamente73
solamente73

19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

El Tri
El Tri

Brisket prices are down again. Found this 9.5# prime brisket at Costco for $2.69/lb. 2:1 pepper to salt ratio, smoked on my BGE for about 6.5 hours at 275*. Wrapped in butcher paper and rested for 1

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utxmike05

utxmike05 1,828

Posted
Posted
19 hours ago, Etexhorn13 said:

This turned out really well. I turned the trimmings into tallow and squirted some one the butcher paper and before wrapping - hadn’t done that before. I feel like it made a difference; this brisket was really really moist.  

 

 

 

A01C94ED-FF2B-4302-9F5D-4F67C5D7D92C.jpeg

 

Strong to quite strong Smoke Ring

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Dutch

Dutch 4,474

Posted
Posted
2 minutes ago, Texzilla58 said:


That all looks great. I’m assuming vanilla ice cream for the cobbler. Sweet tea in a tall glass.

Thanks. Affirm to vanilla ice cream w/ cobbler (Blue Bell Natural Vanilla Bean), but Negative to the sweet tea (rolled w/ Shiner Bock x 2).

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NoName

NoName 16,363

Posted
Posted
On 5/28/2022 at 6:34 AM, Etexhorn13 said:

I got about a 12 #er for this weekend, and a 9.5#, both prime, I’m going to freeze and smoke in a few weeks and vacuum seal to take to Pensacola for the family. The totals were around $34 and $28 respectively…  the way prices have been lately I felt like I was stealing them. 

vacuum sealers are a GAME CHANGER and make life so much easier. i intentionally take leftovers and put them aside to freezing or recently i have been snagging a smaller choice brisket when i smoke a prime and smoke it, then chop, seal and freeze in 1 # bags. really convenient either for us for dinner or as a hand off to buddies who have had kids recently. 

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Etexhorn13

Etexhorn13 3,052

Posted
Posted

I smoked a brisket to vacuum seal and give to my in-laws to take to the beach next week, but they aren’t gonna need the whole thing. I want to take half the point and some of the flat over to a friend’s house this afternoon - other than not pre-slicing, what’s the best mode of transportation, and then reheating? It’s already gone through the rest period so it’s ready for slicing whenever. 

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HouTex

HouTex 1,887

Posted
Posted

Been battling Covid (a lite case) the last 5 days and I had to smoke a brisket and ribs today.  I started to lose my taste and smell this morning.  I could barely taste a pale ale this afternoon so I poured it out.  I just pulled the brisket after probing like butter and I’m letting it rest.  I tried a piece and even with reduced senses it was amazing.  I’ll try to post pics later. 

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Trey3216

Trey3216 15,349

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Posted

Did a little 11.5# yesterday for a “supper club” the weekend after the 4th.   Only sliced the chef’s check to see how it turned out then vacuum sealed and froze.   8 hour cook at 300, 2 hr rest and straight into the bag.  
Absolutely delicious 

 

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F2A514DC-9BCE-45F7-A46A-961A161E9580.jpeg

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TornACL

TornACL 7,722

Posted
Posted
16 hours ago, Sbbruin said:

Ok got a brisket resting after an 18 hr smoke.  Question- will have lots of leftovers.  Better to slice then vacuum seal, or vacuum seal in on or 2 larger pieces?

I like to do both. Slice or chop some and seal, seal the remaining hunk.

Also, don't get ripped off buying those vacuum seal bags. You can buy whole uncut rolls on Amazon. Cut to the size you need, seal one end. Then add food and seal the other end.

 

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Sbbruin

Sbbruin 21,865

Posted
Posted
1 minute ago, TornACL said:

I like to do both. Slice or chop some and seal, seal the remaining hunk.

Also, don't get ripped off buying those vacuum seal bags. You can buy whole uncut rolls on Amazon. Cut to the size you need, seal one end. Then add food and seal the other end.

 

That's what I do.  Have many rolls.

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'stache

'stache 21,825

Posted
Posted

I outdid myself this weekend but forgot to take pictures. It was for a large party and everyone loved it, I even got the juicy squeeze cross section, but again forgot to take pictures. I need to set my beer soaked mind to remember next time. 

I do have a question for the surly brisketeers. Someone suggested that I offer a full smoked brisket as an auction item for my office's Christmas fundraiser. We had a guy a long time ago that did it with pork butt or ribs, I don't recall. 

How would I go about doing this in the best way possible? I assume I would let it rest to room temp then vacuum seal and freeze or refrigerate. What instructions should I give for reheating? Should I slice before vacuum sealing? The Sam's Club version is sliced before being sealed. 

Any advice is welcome, thanks. 

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Jerry Callo

Jerry Callo 8,707

Posted
Posted
19 hours ago, Sbbruin said:

Ok got a brisket resting after an 18 hr smoke.  Question- will have lots of leftovers.  Better to slice then vacuum seal, or vacuum seal in on or 2 larger pieces?

Really depends upon what you are doing with the leftovers.  I like to slice and seal in ~1 pound packages.  That way I can pull out just what I need for any given meal.  Most leftovers will be used for meals during the week.  If I need more than a couple pounds, then I'll happily smoke another brisket.

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NoName

NoName 16,363

Posted
Posted
21 minutes ago, 'stache said:

I do have a question for the surly brisketeers. Someone suggested that I offer a full smoked brisket as an auction item for my office's Christmas fundraiser. We had a guy a long time ago that did it with pork butt or ribs, I don't recall. 

How would I go about doing this in the best way possible? I assume I would let it rest to room temp then vacuum seal and freeze or refrigerate. What instructions should I give for reheating? Should I slice before vacuum sealing? The Sam's Club version is sliced before being sealed. 

Any advice is welcome, thanks. 

1) smoke

2) overnight rest

3) either slice it all out and vac seal the lean and the fatty

here are Franklin's instructions for reheating via oven, sous vide or simmer: https://franklinbbq.com/instructions

Daniel Vaughn on this back in 2014: https://www.texasmonthly.com/bbq/the-best-method-for-reheating-barbecue/

Quote

I’ve had a couple great briskets in the past that used a similar method of reheating, but they were kept whole for even better results. I was in a pinch on the way to Lake Texoma for a Fourth of July weekend, and my father-in-law put me in charge of the brisket for the big family meal. I hadn’t planned ahead, so I called Clark’s Outpost in Tioga to secure a whole brisket. They handed me a fully-sheathed hunk of beef. At the lake house I placed it in a deep pan of water, and put the whole package into a 225 degree oven for a couple hours. It came out beautifully, and all that luscious, tender fat that Clark’s usually trims off was there for the eating. Another instance was at an event where Wayne Mueller was supposed to be cooking briskets. A family emergency kept him away, so he shipped several cryovaced briskets. Another pit master at the event warmed them up and sliced them. While I knew the situation before I took the first bite, it was some mighty fine smoked brisket.

and

Quote

One sample of each was fresh, and the other had been cryovaced, chilled for two days, then reheated in a water bath. I had only my taste to go on. I’m not ashamed to say that both briskets tasted identical. One was more tender, so I assumed it had been heated twice. I chose wrong.

BBQ snob later on in 2016 on faux vide: https://www.texasmonthly.com/bbq/faux-vide/

Snows: https://snowsbbq.com/heating-instructions/ >> don't like this process at all but sharing it nonetheless

 

4 minutes ago, Jerry Callo said:

Really depends upon what you are doing with the leftovers.  I like to slice and seal in ~1 pound packages.  That way I can pull out just what I need for any given meal.  Most leftovers will be used for meals during the week.  If I need more than a couple pounds, then I'll happily smoke another brisket.

agreed here - i either slice and weigh out in 1 lb packages or if it overcook the lean, just chop, weigh out in 1 lb packages and freeze. makes it super easy to reheat.

alternatively you can do larger packages as needed.

i do not like freezing in chunks, used to do this but it takes *forever* to reheat the full frozen fatty.

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Trey3216

Trey3216 15,349

Posted
Posted
16 hours ago, 'stache said:

I outdid myself this weekend but forgot to take pictures. It was for a large party and everyone loved it, I even got the juicy squeeze cross section, but again forgot to take pictures. I need to set my beer soaked mind to remember next time. 

I do have a question for the surly brisketeers. Someone suggested that I offer a full smoked brisket as an auction item for my office's Christmas fundraiser. We had a guy a long time ago that did it with pork butt or ribs, I don't recall. 

How would I go about doing this in the best way possible? I assume I would let it rest to room temp then vacuum seal and freeze or refrigerate. What instructions should I give for reheating? Should I slice before vacuum sealing? The Sam's Club version is sliced before being sealed. 

Any advice is welcome, thanks. 

I prefer the whole brisket vac-sealed.   I like the faux vide method though I have oven reheated and even smoker reheated.    But to make sure it’s gonna be perfect, faux vide is best.  

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Trey3216

Trey3216 15,349

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Posted
16 hours ago, NoName said:

1) smoke

2) overnight rest

3) either slice it all out and vac seal the lean and the fatty

here are Franklin's instructions for reheating via oven, sous vide or simmer: https://franklinbbq.com/instructions

Daniel Vaughn on this back in 2014: https://www.texasmonthly.com/bbq/the-best-method-for-reheating-barbecue/

and

BBQ snob later on in 2016 on faux vide: https://www.texasmonthly.com/bbq/faux-vide/

Snows: https://snowsbbq.com/heating-instructions/ >> don't like this process at all but sharing it nonetheless

 

agreed here - i either slice and weigh out in 1 lb packages or if it overcook the lean, just chop, weigh out in 1 lb packages and freeze. makes it super easy to reheat.

alternatively you can do larger packages as needed.

i do not like freezing in chunks, used to do this but it takes *forever* to reheat the full frozen fatty.

If it has been frozen, pull from freezer to fridge on Tuesday (for Saturday use) and the day of employ the faux vide reheat.   

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GreenspointTexas

GreenspointTexas 9,662

Posted
Posted
41 minutes ago, Chewbacca said:

Youngest and BIL went to Truth in Brenham a few weeks ago.  They both said they thought it was better than Snows.  High praise there...

Thats because it is

 

 

Snows is more in line with Luling City Market, Kreuz, Blacks, Etc

 

Truth is more in line with Goldees, Franklin, Tejas, etc

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horn4life

horn4life 3,769

Posted
Posted

Well I saw that in Austin the Randall's have Choice brisket for $2.47/lb.  But when I looked online I defaulted to a Houston Randall's on Memorial Drive.  And Mofo, in Houston the exact same brisket is $1.87/lb!  Why am I getting over a 30% additional markup on the same product in Austin.  I thought about real estate pricing, but Memorial Drive in Houston is comparable to Braker/Jollyville in Austin.

Anyhow I was happy to see $2.47 on sale, would be happier with $1.87 though.

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utee94

utee94 15,835

Posted
Posted
2 hours ago, horn4life said:

Well I saw that in Austin the Randall's have Choice brisket for $2.47/lb.  But when I looked online I defaulted to a Houston Randall's on Memorial Drive.  And Mofo, in Houston the exact same brisket is $1.87/lb!  Why am I getting over a 30% additional markup on the same product in Austin.  I thought about real estate pricing, but Memorial Drive in Houston is comparable to Braker/Jollyville in Austin.

Anyhow I was happy to see $2.47 on sale, would be happier with $1.87 though.

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Yeah we're getting screwed in Austin.  I guess it's because Austin is wealthy and sophisticated, while Houston is full of a bunch of poors.

 

 

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Fudbelty

Fudbelty 2,788

Posted
Posted

Dear brisket gods I have a couple questions. MIL has been cooking a brisket today for tomorrow’s festivities. No clue why they didn’t start it now and just push through the night, but whatever. I’ve done plenty of cooks and used coolers to hold the temps but longest I’ve gone is 6 hours. Any tips? I’ve never cooked, chilled, and then reheated. Tips on that?

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dcbc

dcbc 14,492

Posted
Posted
32 minutes ago, Fudbelty said:

Dear brisket gods I have a couple questions. MIL has been cooking a brisket today for tomorrow’s festivities. No clue why they didn’t start it now and just push through the night, but whatever. I’ve done plenty of cooks and used coolers to hold the temps but longest I’ve gone is 6 hours. Any tips? I’ve never cooked, chilled, and then reheated. Tips on that?

I think you can go up to 12 hours in the cooler before it starts working against you.  If you chill, let it rest outside of foil/paper for at least an hour, then wrap tightly in foil and refrigerate.  Or, if you have a sous vide, you can vacuum seal it.  Oven at 250.  Leave in foil, reheat until 145 internal.  Or sous vide at 145 for an hour or two.

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Dbeasy

Dbeasy 15,073

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Posted

Well, I did my second brisket in an electric smoker. It came out ok, but the flat was dry. Also, I didn’t turn the point 90 degrees to cut it because it was such a thin point I didn’t think it would make much difference. I was wrong.

I wish I could figure out how to keep the flat from drying out so much faster than the point. 

image.thumb.jpeg.44f72ea0bb0da637e47cbc5bc3eecfb6.jpeg

image.thumb.jpeg.145b1abe5797e276f1ebfeab0f1e97aa.jpeg

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deft

deft 6,857

Posted
Posted

Down here in San Antonio if anybody is looking to step up their weekend game. I’ll bet this will smoke my one brisket waaay better than my uds, but now with much more room for activities!





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8cb4c3c06c4c6efd662feec02b866b8a.jpg

Not sure if the dumbbell wheel chocks are included.

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solamente73

solamente73 1,132

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Noticed this one while at Sam’s.  It was select, but I really liked the shape for my BGE, so I ran with it.  Really nice, thick flat.  It turned out really well.

~13lbs at 235* for about ~13 hours until “done,” which is a faster cook than usual for my pit.  No butcher wrap.  Over hickory.

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