All Things Brisket

[thunderlounge 7,815]

Damn. This thread needs some bleach after that shit. 
 

 

[Scary Stranger 1,714]

On 8/9/2023 at 2:39 PM, Dontshootrude 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? 

We have a WF store front near me and I had a coupon so just went in and picked it up. I usually buy from Costco but this was comparable.

[DallasSooner 278]

Question for you ice chest holders vs. oven at 170 (cause that's how I been doing it) are you pulling your brisket at 205 or whatever then letting it rest for say and hour on the counter to bring the internal temp down then tossing it in the cooler?  Or do you pull from smoker and put in the ice chest almost immediately?

[orange dream 1,247]

I go straight to the cooler wrapped in a towel.  Not saying that is the optimal method but honestly I've never considered resting on the counter and then going to the cooler.

Will be interested to hear what others are doing.

[deft 6,842]

I’ve read on this very board that growing straight from smoker to cooler without a counter rest will land you a mushy brisket and everyone will laugh at you.

[dcbc 14,465]

3 hours ago, DallasSooner said:

Question for you ice chest holders vs. oven at 170 (cause that's how I been doing it) are you pulling your brisket at 205 or whatever then letting it rest for say and hour on the counter to bring the internal temp down then tossing it in the cooler?  Or do you pull from smoker and put in the ice chest almost immediately?

I've done both and have settled on an hour rest with the paper open to vent.  Then I pipe some rendered beef tallow on it like icing, wrap it tightly in HD foil, and put it in the preheated (a few cups of boiled water in a pyrex dish does well) cooler with a towel to fill the headspace until ready to serve.

Edited August 31, 2023 by dcbc

[thunderlounge 7,815]

1 hour ago, dcbc said:

I've done both and have settled on an hour rest with the paper open to vent.  Then I pipe some rendered beef tallow on it like icing, wrap it tightly in HD foil, and put it in the preheated (a few cups of boiled water in a pyrex dish does well) cooler until ready to serve.

[Sam Lin 3,551]

I let surface cool at least 30min (not in wind) before putting in a cooler. Otherwise the heat does keep conducting in and cooking more.

[Shaddie 1,651]

So looking for sales this week in Northeast Dallas burbs. So far only Tom Thumb $1.87lb choice. Limit 1. 
 

Probably get 2 and freeze 1 for burger meat and smoke the other at some other time.  

[luke duke 6,412]

I’ve read on this very board that growing straight from smoker to cooler without a counter rest will land you a mushy brisket and everyone will laugh at you.

Will be interested to hear what others are doing.

Laughing at you.

[utxmike05 1,828]

Costco sale. 
 

Picked up 2 that had a good backstory. I'm the guy who spends 15mins inspecting all of them. 
 

 

[Braff Zacklin 13,555]

[Dignan 356]

I'm doing one this weekend copying a method I saw on TikTok. 😳 We shall see what happens. I am using a Pit Boss pellet grill, here is the method I saw:

1. I used Worcestershire sauce as the binder. Seasoned with salt, pepper, and Meat Church Gospel. Usually don't add this but I did. (tiktok used some kind of Asian seasoning sauce, salt, pepper, Franklin All Purpose Rub and something else...guess I am not following this EXACTLY how it was)

2. Put the brisket in the fridge for 24 hours (where I am now)

3. Put brisket on the pellet grill, fat side up, water pan underneath at 200 degrees.

4. When it reaches 165 degrees, spritz it, put foil over ends if needed to prevent drying out, turn up the grill to 275. 

5. Pull the brisket when it reaches 190 internal.

6. Wrap with tallow/clarified butter in butcher paper. Then wrap with foil. (Wasn't sure why they did this, but I guess I'll try it)

7. Put it in the oven at 150 degrees to rest. This can go anywhere from 12-18 hours, depending on when you want to slice/eat it. 

8. Take it out and slice. 

I have NEVER tried this before but wanted to try a method that uses the oven. I am hoping it turns out ok. My usual method is similar until I put it on the grill. I usually do at 225 and just let it go until I decide to wrap it. Then take it off internal of 202 or so. I've had good and bad...:)

[DallasSooner 278]

1) 200 is awful low for a fire

2) Most ovens won't go lower than 170

 

My best briskets usually get that long rest. 8 hours minimum. 

Edited September 1, 2023 by DallasSooner

[dcbc 14,465]

48 minutes ago, Dignan said:

Pull the brisket when it reaches 190 internal.

I'd probe it for feel, if I were cooking it.  And I wouldn't start until 195 internal at the very least.  The only times I've had briskets probe done at 195F were when I didn't wrap them.

 

But experiments are fun, and I'm interested to see how this goes.  Good luck.

Edited September 1, 2023 by dcbc

[thunderlounge 7,815]

Always by feel. Temps vary too much. 

[dcbc 14,465]

15 minutes ago, thunderlounge said:

Always by feel. Temps vary too much. 

I'm guessing pulling it at 190 gets corrected in the long hold.  But I've had them dry out in our old oven that wouldn't go below "170F," which swung between 170 and 220.  New oven does a warming mode at 140F spot on and I still opt for the cooler.

 

I also recall reading that the longest recommended hold time was something like eleven hours, at which point it was not beneficial and(possibly) detrimental.  But memory fades.

[PantsTent 2,002]

Wait was this from a TikTok, or TikTok comments?  That's where the real info is obtained.

[SuckitKevin 920]

6 hours ago, DallasSooner said:

1) 200 is awful low for a fire

2) Most ovens won't go lower than 170

 

My best briskets usually get that long rest. 8 hours minimum. 

Most ovens have a way to reprogram them temporarily for lower temps. Mine will allow me to go to a -20 setting which means 170 is now 150. Just don’t forget to program it back or you’ll fuck up your wife’s next batch of cookies.

[dcbc 14,465]

12 hours ago, SuckitKevin said:

Most ovens have a way to reprogram them temporarily for lower temps. Mine will allow me to go to a -20 setting which means 170 is now 150. Just don’t forget to program it back or you’ll fuck up your wife’s next batch of cookies.

Yes.  This is designed to adjust for actual temperature (if you put a thermometer in there).  But be careful, because the temperature swing can be pretty large on older ovens.  So having a way to determine actual interior oven temperature is a good call. 

[deft 6,842]

Yeah I’d be worried about temp fluctuations on a standard residential oven. They’re not PID driven as far as I know and are probably all over the map when holding extreme low or hi temps for a long time.

[utxmike05 1,828]

Texas Fight mfers!

 

 

[Anastasis 23,463]

Strong bark. 

[blacklab 11,926]

LFG!

brisket and pork butt

[Braff Zacklin 13,555]

Moar pepper!

[deft 6,842]

What is this, dry rub for ants?

[Dignan 356]

Done with my project early this morning. That’s the first cut and slice. It rested in the oven at 150 for 14 hrs. Never done it this way but it seemed to work.

[PantsTent 2,002]

I just hope you didn’t cut the rest of the point that same direction

[luke duke 6,412]

LFG!

brisket and pork butt

[NOMAAA 1,696]

I’m in the stall on a post trim 4lb’er. Went small (9lbs) and over trimmed to do a one day cook. Doing low and slow. Hope it’s done in an hour. 

[NOMAAA 1,696]

Ugh. Ribs sucked. Brisket won’t be far off. 

[beer 3,220]

Sometimes, I don't rest my brisket if, after I take the little corner off to taste it,I find it tastes really fucking awesome.  I just fucking call the family and we eat till we puke. Don't tell anyone, its embarrassing. 

[Buzzrock 14,903]

You have to post your L’s with your W’s. Absolutely without question the worst brisket I’ve ever made. It’s just a flat but it’s dry af. Tastes like dry rubber beef.

Got 30 people coming over. Gonna have to punt.

[Braff Zacklin 13,555]

Props for owning it. That does look ... tough.

Thoughts on how to save it? I suggest braising it in a little water until it falls apart and then making taco, burrito or enchilada filling out of it. Or maybe stir-fried with fresh veggies and rice or noodles.

Don't accept defeat!

[Post Oak 20,208]

11 minutes ago, Buzzrock said:

You have to post your L’s with your W’s. Absolutely without question the worst brisket I’ve ever made. It’s just a flat but it’s dry af. Tastes like dry rubber beef.

Got 30 people coming over. Gonna have to punt.

 

[Buzzrock 14,903]

Props for owning it. That does look ... tough.
Thoughts on how to save it? I suggest braising it in a little water until it falls apart and then making taco, burrito or enchilada filling out of it. Or maybe stir-fried with fresh veggies and rice or noodles.
Don't accept defeat!

It’s actually not tough. It’s tender just dry. My daughter thinks it tastes great. Imma cube it and toss it in sauce and deep fry it so it should be a hit regardless.

[Post Oak 20,208]

It'll still be good in queso and breakfast tacos.  Sucks that it didn't turn out. 

[Buzzrock 14,903]

It’s my fault. I just grabbed a couple flats from the Costco bin and didn’t really look at them. They had very little marbeling.

[luke duke 6,412]

You have to post your L’s with your W’s. Absolutely without question the worst brisket I’ve ever made. It’s just a flat but it’s dry af. Tastes like dry rubber beef.

Got 30 people coming over. Gonna have to punt.

[thunderlounge 7,815]

Beef tallow, or even beef stock. Hell, water if it’s all ya got. Wrap in foil with it, and warm it for a bit. 
 

Or chop it, throw in maybe a little onion, and make tacos.

Or breakfast tacos as mentioned. 

[utee94 15,808]

Braised and used as an enchilada filling or a taco filling or, go with me here-- a filling for some chile rellenos made from Hatch green chiles.  I use BBQ as a chile relleno filling all the time and it is so choice.

[Braff Zacklin 13,555]

Yup.

It might no longer be good brisket--at least by Central Texas standards--but it'll still be good meat.

Just be careful not to go full Frank Costanza.

Edited September 4, 2023 by Braff Zacklin

[UTexasFight 9,429]

Start by cutting it the other direction 

[UTexasFight 9,429]

How long does beef tallow keep in the fridge?

been a 3.5 months since I last did a brisket and rendered the trimmed fat from that one.

going to be smoking another one this weekend and looking at piping some over it when it’s resting. 

[Dignan 356]

On 9/3/2023 at 4:02 PM, PantsTent said:

I just hope you didn’t cut the rest of the point that same direction

😶 Honestly, I've always wondered if I am cutting the brisket correctly. 

[NoName 16,351]

22 hours ago, Buzzrock said:

You have to post your L’s with your W’s. Absolutely without question the worst brisket I’ve ever made. It’s just a flat but it’s dry af. Tastes like dry rubber beef.

Got 30 people coming over. Gonna have to punt.

shiiiiit just now seeing this.

 

didn't have to punt, just chop it pretty fine and mix w/ sauce! its still smoked brisket! it won't be fantastic but it will still be fine/edible.

[NoName 16,351]

18 minutes ago, Dignan said:

😶 Honestly, I've always wondered if I am cutting the brisket correctly. 

 

this isn't a perfect image, just stole it from a quick google but it gets the point of it across!

the goal is to cut against the grain. i typically try to cut it where the flat and point meet, then slice the flat if i am cutting all of it it, then turn and cut the point.

Chud did a video on this exact topic! here is a link to the specific timecode you need and the full video below: https://youtu.be/8dzshfTgXxg?t=282

it is 100% worth it to just get the right knife for it too, which you can get wayyyyyyyyyyyyy cheaper than this is going for on amazon now. just got to a local restaurant supply store or buy a knife that is close style wise to this Dexter one that i use and that is what you will see at a ton of spots.

https://www.amazon.com/Dexter-13463-12-Inch-Sani-Safe-Scalloped/dp/B004NG98RI

i will also say if you are chopping it having a big cleaver helps tremendously. doesn't need to be expensive, just get one, sharpen it and use that plus a bench scraper and it makes life way easier. here is the Oxo one we already had, basically just need one that has an edge to it vs just a flat one.

[tigol 2,395]

How long does beef tallow keep in the fridge?
been a 3.5 months since I last did a brisket and rendered the trimmed fat from that one.
going to be smoking another one this weekend and looking at piping some over it when it’s resting. 

I just keep it on the counter.

[utxmike05 1,828]

13 hours ago, UTexasFight said:

Start by cutting it the other direction 

Exactly. This plays a huge role in tenderness.  I learned on fajita meat when I was a young griller...Cut across the grain! 

[thunderlounge 7,815]

Easiest way to tell when you go to slice it, is to have pre-sliced a corner before cooking. 

Then there’s no question once it’s done.