All Things Brisket

[Baboontyme 2,809]

[RMac5 1,551]

That looks great. Did Bigfoot take a bite out of the left side? Or maybe a baboon?

Edited June 2, 2023 by RMac5

[Jerry Callo 8,699]

For rendering beef tallow, I run the raw tallow through the meat grinder first.  Gives much greater surface area and ends with a large percentage of rendered fat and easily removed crispy pieces.

[dcbc 14,465]

13 hours ago, Etexhorn13 said:

Has anyone done the foil boat thing on an egg style smoker? Any noticeable difference from just wrapping in butcher paper through the stall? Not sure if the effect will be the same on an egg vs an offset 

I've done it on a WSM.  I think I messed up and had it fat side down, which pretty much taints my results.  In any event, I had better luck with wrapping in paper.  I may try it again later, but it didn't help with the stall, which seemed to last much longer than usual.

Edited June 3, 2023 by dcbc

[dcbc 14,465]

11 hours ago, Baboontyme said:

Got that stuff bagged and tagged in the fridge hopefully gelling up.

Soon

 

[Etexhorn13 3,045]

56 minutes ago, dcbc said:

I've done it on a WSM.  I think I messed up and had it fat side down, which pretty much taints my results.  In any event, I had better luck with wrapping in paper.  I may try it again later, but it didn't help with the stall, which seemed to last much longer than usual.

I am doing one tonight for my brother since he just had a baby and I don’t want to fuck it up… I don’t really see how it’ll make that much difference when the heat is coming from below so I’m just gonna stick with the tried and true butcher paper. Thanks!

[Baboontyme 2,809]

HFS y'all this is the life hack I've been missing. This is it. Hell I think even pouring the juice back on top from the foil boat makes a significant difference but it never occurred to me to try it. Amazing results.

[Etexhorn13 3,045]

1 hour ago, Baboontyme said:

HFS y'all this is the life hack I've been missing. This is it. Hell I think even pouring the juice back on top from the foil boat makes a significant difference but it never occurred to me to try it. Amazing results.

I’ve yet to try the “icing” method, but when I made my tallow, I put it in an old olive oil bottle, stuck a nail in the top to make a hole for a squirt bottle, and when it’s time for wrapping I heat the bottle in a pot with a little water at the bottom (think warming syrup). The only real benefits I see over the icing thing is a) multiple uses from one batch bc the bag isn’t cut, and b) getting to squirt it over the brisket liquid style and manage where it’s distributed a little better. Lots of ways to skin a cat though.

Edited June 3, 2023 by Etexhorn13

[dcbc 14,465]

20 hours ago, Etexhorn13 said:

I am doing one tonight for my brother since he just had a baby and I don’t want to fuck it up… I don’t really see how it’ll make that much difference when the heat is coming from below so I’m just gonna stick with the tried and true butcher paper. Thanks!

Well, on the WSM, most of the heat is reflected off the dome.  So the idea of wrapping with the fat side exposed to the dome might be helpful.  But butcher paper with some tallow icing when I wrap for the hold really has turned out well for me recently.  So that's what I'm doing on my next one.

[utxmike05 1,828]

Oops. Meat

 

Edited June 4, 2023 by utxmike05
Oops

[Baboontyme 2,809]

1 hour ago, dcbc said:

Well, on the WSM, most of the heat is reflected off the dome.  So the idea of wrapping with the fat side exposed to the dome might be helpful.  But butcher paper with some tallow icing when I wrap for the hold really has turned out well for me recently.  So that's what I'm doing on my next one.

This is something I was going to post about. Again I don't cook nearly as often as I used to. I have definitely noticed when I cook brisket on my offset or even on my primo (cap down, always. Cap up was a disaster) that the very bottom layer burns, regardless of temp. I set them up cap down, point towards the firebox, damper fully closed. I have been keeping temps low lately to control things. I don't think I ever got above 230 in the middle where I measure temps. All of them wind up with a crust so pronounced that it either sticks to the grates, foil/butcher paper, or I discover when carving that I can't cut all the way through and have to carve off the bottom layer as I get towards the point end. I'm wondering if maybe I should ice the cap side before putting them on. I can understand this being an issue when I used to cook at 325 but I don't do that anymore. 

[VirginiaLonghorn 4,769]

On 6/2/2023 at 9:34 PM, dcbc said:

Soon

 

.. from a Peter North movie, right?

[Sam Lin 3,551]

1 hour ago, Baboontyme said:

that the very bottom layer burns, regardless of temp.

On kamado, the deflector itself gets very hot and you get radiant heat from the deflector that makes the meat surface on bottom side see a higher temp. Try doing double indirect. On KJ it means a set of deflectors in lowest position and then a second set of deflectors on the lower grate position, typically using the X-ring. Food on top grate position. This gives a second air gap and second set of deflectors and results in much more even heat on the meat. You can also do this by putting deflector on lowest position, use a couple foil balls or another heat-resistant spacer arrayed in a triangle, and put a pizza stone on top of the balls. Again to get an air gap and then a second insulator. I'm unfamiliar with Primo deflector arrangement but I'm sure it's doable as well.

 

No experience with offset, but I can make some guesses and suggest some things to try. Is it reverse flow?

If so, the grill body under the cooking grate (the middle air deflector plate) is a hot surface and will radiate heat, just like the kamado deflector above. If you can, try suspending a drip pan under your cooking grate, not to do anything to drippings, but to block radiant heat off the grill body. Radiant heat is line of sight, so you don't want the meat to "see" the grill body underneath. I can make more educated guesses if you post some pics of all aspects of your offset.

If not, the air coming out of the firebox is definitely going to cook the meat more on the direct impact side. I'd try using foil to make a "sail" or wind deflector, wider than the meat, and have it protrude down from the leading edge of the meat under the grate some inches, so you aren't getting the hot airflow constantly across the bottom surface of the meat. (Sorta similar to when people gently tent the leading edge of the meat with foil in an offset; you're trying to block the direct airflow sweeping across the bottom). Also, again, radiant heat off the fire itself - is your firebox positioned where the fire can "see" the underside of meat? Block that line of sight with something.

[dcbc 14,465]

2 hours ago, VirginiaLonghorn said:

.. from a Peter North movie, right?

Only if the person icing is across the room.  The dribble shot could be anyone on this forum

[Baboontyme 2,809]

2 hours ago, Sam Lin said:

On kamado, the deflector itself gets very hot and you get radiant heat from the deflector that makes the meat surface on bottom side see a higher temp. Try doing double indirect. On KJ it means a set of deflectors in lowest position and then a second set of deflectors on the lower grate position, typically using the X-ring. Food on top grate position. This gives a second air gap and second set of deflectors and results in much more even heat on the meat. You can also do this by putting deflector on lowest position, use a couple foil balls or another heat-resistant spacer arrayed in a triangle, and put a pizza stone on top of the balls. Again to get an air gap and then a second insulator. I'm unfamiliar with Primo deflector arrangement but I'm sure it's doable as well.

 

No experience with offset, but I can make some guesses and suggest some things to try. Is it reverse flow?

If so, the grill body under the cooking grate (the middle air deflector plate) is a hot surface and will radiate heat, just like the kamado deflector above. If you can, try suspending a drip pan under your cooking grate, not to do anything to drippings, but to block radiant heat off the grill body. Radiant heat is line of sight, so you don't want the meat to "see" the grill body underneath. I can make more educated guesses if you post some pics of all aspects of your offset.

If not, the air coming out of the firebox is definitely going to cook the meat more on the direct impact side. I'd try using foil to make a "sail" or wind deflector, wider than the meat, and have it protrude down from the leading edge of the meat under the grate some inches, so you aren't getting the hot airflow constantly across the bottom surface of the meat. (Sorta similar to when people gently tent the leading edge of the meat with foil in an offset; you're trying to block the direct airflow sweeping across the bottom). Also, again, radiant heat off the fire itself - is your firebox positioned where the fire can "see" the underside of meat? Block that line of sight with something.

Thanks for the thoughts. It is not reverse flow. There is exposure to the firebox underneath the lower grate adjacent to the firebox but it has an adjustable 1/2" thick damper that slides and I keep it shut unless I'm trying to blast something. There is a fixed 12" plate in the middle and another 12" plate damper that can either slide underneath the middle one if you want to keep direct access to the firebox open, or closed. I can post a pic tomorrow. 

[Etexhorn13 3,045]

This bitch was awfully pretty. No cut picks as I was feeding folks and ain’t nobody got time for that. I think I’m getting to the point where the next time I will really, really trim the edges, as that bottom left corner of the flat was dry as fuck and I no longer feel the need to keep something around that’s not enjoyable to eat. Thing thing cooked pretty fast. Put on at 11 pm, woke up at 6 to it already being at 190, but stalling. Made for a great bark, but I still wrapped and added my liquid tallow on the top side before doing so. 11.5 hours total for about 10.5 lbs

[utee94 15,808]

You could probably save that bottom corner of the flat by putting a mini-foil-wrap around it after a couple of hours.

[Jerry Callo 8,699]

13 hours ago, Etexhorn13 said:

I think I’m getting to the point where the next time I will really, really trim the edges, as that bottom left corner of the flat was dry as fuck and I no longer feel the need to keep something around that’s not enjoyable to eat.

Agreed.  I'd rather aggressively trim and have stuff for burgers, than leave parts on that aren't going to cook well.

[Scary Stranger 1,714]

[Baboontyme 2,809]

On the tallow front, I found out today that this is a thing. And probably a little less smelly. 

https://www.amazon.com/gp/product/B0881XTCR3/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

[GreenspointTexas 9,598]

26 minutes ago, Baboontyme said:

On the tallow front, I found out today that this is a thing. And probably a little less smelly. 

https://www.amazon.com/gp/product/B0881XTCR3/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Been using that for 2-3 years now. Excellent for beef cheeks

[Scary Stranger 1,714]

I put some Wagyu tallow from Cattleback on the brisket above.

[Cajun 11,705]

Pretty good success in the WSM this morning…

[Vintner 25]

Any Weber kettle smokers out there?  
 

I am wondering what you do to measure the cooking temperature? I’ve been smoking using a slow and sear. Coals on one side, brisket on the other.  I position the lid so the vent is over the brisket. That puts the thermometer over the coals so I don’t trust that reading. I’ve been putting my second probe on the grill next to the brisket to monitor temp (250ish). I still seem to be cooking hot because I hit the stall temp after around 2.5 hours. Any advice from other kettle smokers?

[utxmike05 1,828]

Smoked over 50 briskets...this is my first Wagyu bc it was a last second decision and no primes available. 
 

Overall it was delicious but extra greasy. I saw more of the tenderness/ marble in the point than in the flat.  My primes are a lil better and half the cost. 

 

[Texzilla58 4,732]

And you can subscribe to it. That’s much better than a membership and subscription to the National Geographic society.

[deft 6,841]

Parents bought half a cow and dropped this off with me to smoke for this weekend. I’ll have to cook tomorrow. It’s been super trimmed though. Any pointers vs a regular old packer?

Also, no idea why the processor sliced it in half but I’m thinking I’ll end up pulling flat sooner.

[Catpfish 618]

I've read that you can use thick cut cheap (read fatty) bacon to help protect the areas that were overly trimmed.  I had planned to try this on a brisket that I got from a half calf that I had bought (also had most of the fat trimmed off), but I ran into issues with the pellet grill (yeah, I know) tripping a breaker continuously due to arc fault issues and gave up.

[Post Oak 20,208]

Throwing an 11lb brisket on tomorrow.  Gonna smoke it to 205. Then put it in the oven overnight. Probably eat it Sunday at lunch.

My lowest oven temp is 170.  Is that good enough? Should it be higher?

Any tips.

 

[dcbc 14,465]

2 hours ago, Post Oak said:

Throwing an 11lb brisket on tomorrow.  Gonna smoke it to 205. Then put it in the oven overnight. Probably eat it Sunday at lunch.

My lowest oven temp is 170.  Is that good enough? Should it be higher?

Any tips.

 

170, not considering the swing of the oven, actually is a little hot.  Ideally, you'd have it at 140F to hold it.  I'd opt for a good, preheated cooler with towels in the headspace were I in that situation.  The one time I tried to use an oven, even with manually turning it off/on, to do a hold, the brisket was dried out.  A turkey roaster with a "warm" setting is another option.

Edited August 5, 2023 by dcbc

[Post Oak 20,208]

Thanks. Well fuck.  Should I just wrap it in towels and throw it in my RTIC overnight?

 

Edited August 5, 2023 by Post Oak

[tigol 2,395]

20 minutes ago, Post Oak said:

Thanks. Well fuck.  Should I just wrap it in towels and throw it in my RTIC overnight?

 

Yes.  

[Paco 1,934]

On 8/1/2023 at 8:36 AM, Catpfish said:

I've read that you can use thick cut cheap (read fatty) bacon to help protect the areas that were overly trimmed.  I had planned to try this on a brisket that I got from a half calf that I had bought (also had most of the fat trimmed off), but I ran into issues with the pellet grill (yeah, I know) tripping a breaker continuously due to arc fault issues and gave up.

Protect from what?

[Post Oak 20,208]

1 hour ago, tigol said:

Yes.  

Thanks. How would I reheat it, if I needed too?

[Catpfish 618]

Protect from what?

I guess to help it retain some moisture and try to keep the rate of cook as even as possible across the different areas (ie, some areas of the flat have fat cap and some don't). I don't really know as I'm not that experienced with cooking briskets, just pointed out that it was something I had read and night help.

[dcbc 14,465]

2 hours ago, Post Oak said:

Thanks. Well fuck.  Should I just wrap it in towels and throw it in my RTIC overnight?

 

I usually boil some water in a pyrex measuring cup in the microwave and put that in the cooler for about 30 minutes before I put the brisket in there.  Then fill the headspace with towels.  It should be okay for 8 hours or so, maybe longer.

[dcbc 14,465]

1 hour ago, Post Oak said:

Thanks. How would I reheat it, if I needed too?

Oven.  Be sure to wrap that bad boy in several layers of heavy duty aluminum foil.

[Braff Zacklin 13,553]

1 hour ago, Paco said:

Protect from what?

 Zee Germans.

[tigol 2,395]

1 hour ago, Post Oak said:

Thanks. How would I reheat it, if I needed too?

What dcbc said.

I've also rested one at room temp, vacuum sealed and refrigerated, and reheated sous vide.

[Post Oak 20,208]

5 hours ago, dcbc said:

Oven.  Be sure to wrap that bad boy in several layers of heavy duty aluminum foil.

 

5 hours ago, dcbc said:

I usually boil some water in a pyrex measuring cup in the microwave and put that in the cooler for about 30 minutes before I put the brisket in there.  Then fill the headspace with towels.  It should be okay for 8 hours or so, maybe longer.

 

5 hours ago, tigol said:

What dcbc said.

I've also rested one at room temp, vacuum sealed and refrigerated, and reheated sous vide.

Thanks guys

[Post Oak 20,208]

Just had it.  Turned out decent. Definitely need more practice but all in all I'm happy.

Thanks for the advice.

 

[dcbc 14,465]

10 minutes ago, Post Oak said:

Just had it.  Turned out decent. Definitely need more practice but all in all I'm happy.

Thanks for the advice.

 

 

Looks fantastic!

[hornian 5,210]

Costco (the one at 183/Braker in N Austin) has a $10.00 off Prime Briskets. They are $3.99/lb, but the $10 off is off the package no matter the size. I bought the 2 smallest I could find (~13lbs), but they had some 20 pounders in there (a lot of 14lb-17lb ones as well).

[Herbie Hancock 7,345]

North Texas Kroger today thru next Tuesday. Not sure about elsewhere.

[Dontshootrude 374]

On 6/5/2023 at 5:17 PM, Scary Stranger said:

I live in Georgia and joined Wild Fork so I would have a consistent supply of dino ribs, but lately it has been hard finding consistent prime grade briskets here.  How many briskets have you ordered from Wild fork and has the quality and size been consistent?  Have you only tried their choice or have you tried the prime as well? 

[Jerry Callo 8,699]

5 hours ago, Herbie Hancock said:

North Texas Kroger today thru next Tuesday. Not sure about elsewhere.

Brisket picture brought to you by Lincoln Riley.

[Texzilla58 4,732]

I was about to say that brisket looked sad, like it came from Dickey’s or some parts far north.

[utee94 15,808]

Well at least it's a BONELESS beef brisket, they didn't try to saddle you with all those bones that normally come in a packer.

[Braff Zacklin 13,553]

1 hour ago, utee94 said:

Well at least it's a BONELESS beef brisket, they didn't try to saddle you with all those bones that normally come in a packer.

Ah, yes, the ol' carp brisket. Season liberally, smoke directly over a log for several hours, then throw away the carp and eat the log.

[dcbc 14,465]

On 8/9/2023 at 4:17 PM, Texzilla58 said:

I was about to say that brisket looked sad, like it came from Dickey’s or some parts far north.

That thing has hotdog bark.