All Things Brisket

[deft 6879]

Is that Champ on the right?

No crushed butterfinger. Not goofy enough.

[Mojo Hand 4580]

Not only does that look awful, it takes them about 10x the time and effort of actually smoking a brisket. 

[Incredulity 11683]

How else is someone supposed to make brisket in their 250sq ft SoHo sublet?

[ChampKind 1314]

Is that Champ on the right?

Not nearly good looking enough

[ChampKind 1314]

You ain’t been to see me yet? You’re probably missing out.

[Baboontyme 2824]

fuck

[Focht Up 631]

On 9/14/2018 at 10:11 PM, utee94 said:

That one never fails to bewilder and amuse.

Yeah that's almost as stupid as the guy who intentionally scraped off the bark before slicing his brisket.

[immamac 43049]

20 hour smoke session complete with mostly success. 17 lb brisket, 2 racks of ribs, 12 sausages. Forgot about the sausages/was completely wasted and they got a bit...crispy.

First attempt at doing these pre-brisket slicing morsels. They slammed and went hard. 10/10 would do again

Exposing the missing chunk of the point I used for the above morsels. Bark turned out fantastic.

Brisket 4 ways: chunks, fatty, chopped, sliced

Money shot on the rest of the point

I believe it passes the hang test.

Not brisket, but these turned out alright too.

 

 

[Armybrat 40911]

Nephew smoked brisket over Friday night for out tailgate. He brought an extra one in his cooler for me to take home. It was wrapped in foil inside an aluminum pan - put it in our cooler to keep during the game, then we placed it all inside plastic bags to put in our fridge after getting home.

Took it out of the foil wrapper a while ago, put it back in the pan, and covered it with fresh foil.

We plan to put the pan on a baking sheet to warm it up in the oven, so what temperature & how long for the best results without drying it out?

[immamac 43049]

Serving temp is 155-160ish. 

You can warm it at 225/250 till internal is about there and then eat. 

[dcbc 14509]

31 minutes ago, immamac said:

Serving temp is 155-160ish. 

You can warm it at 225/250 till internal is about there and then eat. 

I've heard reheat to 145 F and serve. 

[immamac 43049]

Just now, dcbc said:

I've heard reheat to 145 F and serve. 

Neither will disappoint, but this is a whole uncut brisket you have to melt everything inside. If it was leftover chunks I'd go to 145 and serve, but you have to cut.  It's gonna be juicy at 155-160 still and get the benefit of rendering the fat again. 

[ChampKind 1314]

You’re not going to render fat at 155. Serving temp is 140*-150*.

If the brisket is already in a foil pan there is no need for a sheet pan. Put it in the oven at 250* until it hits serving temp

[thunderlounge 7935]

3 hours ago, immamac said:

20 hour smoke session complete ... 12 sausages.

 

In a row?

 

[Armybrat 40911]

The flat end turned out a bit dry, but was still easily cut with a fork - the fat end was moist as all get out..... delicious 

[baboso 6057]

"A bit dry?" 

[SizzleChest 8284]

34 minutes ago, baboso said:

"A bit dry?" 

[USCATX 1078]

5 hours ago, Armybrat said:

Nephew smoked brisket over Friday night for out tailgate. He brought an extra one in his cooler for me to take home. It was wrapped in foil inside an aluminum pan - put it in our cooler to keep during the game, then we placed it all inside plastic bags to put in our fridge after getting home.

Took it out of the foil wrapper a while ago, put it back in the pan, and covered it with fresh foil.

We plan to put the pan on a baking sheet to warm it up in the oven, so what temperature & how long for the best results without drying it out?

You need to try sealing it in a vac bag and reheating in a 160* water bath. Redneck sous vide in a cooler is fine, but the results are incredible.  I’ll never reheat a whole brisket or large portion any other way again.  

[Ten Bears 2483]

^ that's the way i do it.  kinda mushes the bark but it will keep the meat moist af.

[AustinMT 952]

4 hours ago, Ten Bears said:

^ that's the way i do it.  kinda mushes the bark but it will keep the meat moist af.

Reheat in the bag in warm water, then firm up the bark with a low  temp smoke

[ChampKind 1314]

So bring to temp with sous vide and then light a fire to set the bark? Seems a whole lot easier to leave it in paper and heat in the oven

[AustinMT 952]

43 minutes ago, ChampKind said:

So bring to temp with sous vide and then light a fire to set the bark? Seems a whole lot easier to leave it in paper and heat in the oven

Yeah, tried that and it doesn’t work as well.  If it’s vacuum-sealed, it works great to do the sous vide (or redneck sous vide), then firm up just a bit on the smoker.  I use a Traeger (yes, I’m lazy, so flame away), so it’s really easy to do a short smoke.

[Anastasis 23485]

18 minutes ago, AustinMT said:

I use a Traeger (yes, I’m lazy, so flame away),

You are worse than a terrorist. 

[USCATX 1078]

1 hour ago, ChampKind said:

So bring to temp with sous vide and then light a fire to set the bark? Seems a whole lot easier to leave it in paper and heat in the oven

 Nah, bark will be fine out of the bag if you let it rest and cool slightly before bagging it.  Nobody could tell it was yesterday’s brisket the last time I did it.   

[AustinMT 952]

12 minutes ago, Anastasis said:

You are worse than a terrorist. 

I know.  I used an offset for years and switched.  Sometimes I almost feel bad, except when I get up at 4 am, put it on, and go back to bed, and never have to tend a firebox or worry about temperature control.

Bourbon tastes just as good while using a Traeger, by the way.  Maybe better because I am awake instead of dozing off

[ChampKind 1314]

 Nah, bark will be fine out of the bag if you let it rest and cool slightly before bagging it.  Nobody could tell it was yesterday’s brisket the last time I did it.   

You’re new here, huh?

[kevwun 15897]

If you normally wrap your brisket, you won't be able to tell much of a difference in the bark when you take it out of the vacuum bag.  I for sure wouldn't go to the trouble of making a fire just to firm it up.

[pops 7006]

What about throwing it under the broiler for a few seconds to firm it back up?

[kevwun 15897]

I don't think you have to do that either.  You really have to try the sous vide re-heating method to understand just how well it works.  The bark is never crunchy if you wrap, so there's really almost no difference.  The texture and taste of the meat itself is pretty much identical to fresh off the smoker.

[Anastasis 23485]

Just now, kevwun said:

I don't think you have to do that either.  You really have to try the sous vide re-heating method to understand just how well it works.  The bark is never crunchy if you wrap, so there's really almost no difference.  The texture and taste of the meat itself is pretty much identical to fresh off the smoker.

I do this with ribs and brisket and this man speaks God's truth. 

[USCATX 1078]

15 hours ago, ChampKind said:

 

You’re new here, huh?

 

Nah, but I do a mean redneck sous vide and it’s really amazing.  

[SizzleChest 8284]

17 hours ago, pops said:

What about throwing it under the broiler for a few seconds to firm it back up?

Or just sticking under your armpit?

[MoJames 8254]

Anyone have an approach for those of us that choose not to smoke early in the morning for fear of wildlife knocking over the smoker?

An approach where you smoke up to a temperature and then put the meat in the oven overnight?

If this is sacrilegious just post a bunch of pics of Jesus eating BBQ. 

[ChampKind 1314]

Yes. Smoke it till it gets the color you want, then wrap it and transfer to the oven at the same temp your smoker was running. Cook till done. If in foil, open the foil to let the bark firm up once you pull it from the oven. If in paper, leave it wrapped and let it rest.


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[shnsajax 3591]

 

[CooterBrown 18029]

Anyone have an approach for those of us that choose not to smoke early in the morning for fear of wildlife knocking over the smoker?

You got sasquatches running around that can knock over a 500+ pound pit?

[MoJames 8254]

https://media.graytvinc.com/images/810*455/black+bear+generic.jpg

[kevwun 15897]

Bear meat is supposed to be delicious.  You should dispatch one, throw it on the smoker and report back.

[elfenix 34332]

what size vacuum sealer are y'all sous vide reheaters using? 

[HouTex 1894]

what size vacuum sealer are y'all sous vide reheaters using? 

I have the standard size Foodsaver. I cut the brisket up into 3-4 serving sized pieces. After the first meal with just my family i typically get 5 bags of brisket to freeze. It reheats very well.

[Both Tacos 1806]

On ‎10‎/‎9‎/‎2018 at 10:25 AM, shnsajax said:

 

I would stop there to eat and buy a T-Shirt. 

[elfenix 34332]

20 minutes ago, HouTex said:

I have the standard size Foodsaver. I cut the brisket up into 3-4 serving sized pieces. After the first meal with just my family i typically get 5 bags of brisket to freeze. It reheats very well.

that's probably out for me, then.  i want to take a brisket to my yankee family OSU-Mich tailgate this year, and i think having a whole meteor is part of the experience. 

[HouTex 1894]

that's probably out for me, then.  i want to take a brisket to my yankee family OSU-Mich tailgate this year, and i think having a whole meteor is part of the experience. 

I have never tried to seal a whole cooked brisket. Maybe a small brisket would fit in the larger of the two bags.

[kevwun 15897]

If your foodsaver can seal the 11" wide bags, it should be able to seal a whole brisket.  Mine is nothing special and it works just fine for it.

Edited October 12, 2018 by kevwun

[ChampKind 1314]

11” roll. 8lb brisket

[kevwun 15897]

You also don't want to cook a brisket much bigger than 14lbs because it may not fit in the bag without trimming.  The last 2 I did were both 14 something and it was a tight fit.  But not as tight as your mom.

[thunderlounge 7935]

15 hours ago, kevwun said:

Bear meat is supposed to be delicious.  You should dispatch one, throw it on the smoker and report back.

 

Bear is awesome.

 

[Both Tacos 1806]

that's probably out for me, then.  i want to take a brisket to my yankee family OSU-Mich tailgate this year, and i think having a whole meteor is part of the experience. 

9 lb. and under brisket after being smoked will usually fit the 11" roll.

[ZB'Tejas 593]

Smoking a 14 lb brisket for the game today. Put this thing on last night about 11 and have it steady at around 250. Wrapped this morning in butcher block paper. Normally just do foil so trying this for the first time.




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[ZB'Tejas 593]

Smoking a 14 lb brisket for the game today. Put this thing on last night about 11 and have it steady at around 250. Wrapped this morning in butcher block paper. Normally just do foil so trying this for the first time.




Sent from my iPhone using Tapatalk

Sent from my iPhone using Tapatalk