All Things Brisket

[DallasSooner 279]

Just chop and sauce anytime your brisket doesn't meet your expectations.  Put that on a toasted bun and nobody is going to be complaining. 

[utxmike05 1828]

3 hours ago, thunderlounge said:

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. 

I used to take a pic of my meat when it's raw.  So I can reference it to check the grain direction after my meat is coated in bark.

Now I just know....no pics.

[Shaddie 1651]

18 minutes ago, DallasSooner said:

Just chop and sauce anytime your brisket doesn't meet your expectations.  Put that on a toasted bun and nobody is going to be complaining. 

Someone’s had Lincoln Riley’s brisket before. 

[Buzzrock 14922]

It doesn't matter which way you slice a flat if the end product is cubes, which was the plan all along. I was trying to replicate this and obviously it was a colossal fail on multiple levels, but once they were sauced, battered, and fried they were pretty well received. I'm going to try it again the next time I see whole packers on sale.

The points he is using in this video look like flats, which is why I bought flats.

 

[Post Oak 20245]

Just threw this 12 pounder on for tomorrow.  

Question- last time the flat was drier than I was hoping for.  I'm going to cook it at 250.

Is there anything I can do to help it retain some moisture?  I plan on spritzing. 

should I put a loose piece of foil around the flat after the bark has set?

foil boat?

thx

 

[NoName 16354]

8 minutes ago, Post Oak said:

Just threw this 12 pounder on for tomorrow.  

Question- last time the flat was drier than I was hoping for.  I'm going to cook it at 250.

Is there anything I can do to help it retain some moisture?  I plan on spritzing. 

should I put a loose piece of foil around the flat after the bark has set?

foil boat?

thx

 

re: foil like terry black style?

 

[Post Oak 20245]

Thats what I had in mind.  Thanks

[DallasSooner 279]

I'd foil boat for sure. 

[Post Oak 20245]

1 hour ago, DallasSooner said:

I'd foil boat for sure. 

How long do you wait until you foil boat?

[NoName 16354]

4 minutes ago, Post Oak said:

How long do you wait until you foil boat?

i think Chud says about 190?

[Post Oak 20245]

4 minutes ago, NoName said:

i think Chud says about 190?

Thanks

[DallasSooner 279]

I think the foil boat just takes the place of the wrap.  I'm guessing 170ish you could foil boat.  I'm not sure if it makes a big difference what temp if the bark is set, etc.  But I have a long history of mid briskets soooooooo.

[NoName 16354]

9 minutes ago, Post Oak said:

Thanks

he said about 185 in a vid i just watched

[Post Oak 20245]

My brisket has been on for about 6.5 hours and already at 185.  Cooking it at 250-270.  Guess it won't take as long as I thought.

[Etexhorn13 3051]

45 minutes ago, Post Oak said:

My brisket has been on for about 6.5 hours and already at 185.  Cooking it at 250-270.  Guess it won't take as long as I thought.

I tend to cook around that temp and I’ve definitely hit stalls at really weird times before, but YMMV. Sometimes I’ll blow right through 160-170 and still end up taking around the same time. I can only think of a couple times where it’s actually finished in less than like 10.5 hours.  

[DalTxHornFan 3106]

28 minutes ago, Etexhorn13 said:

I tend to cook around that temp and I’ve definitely hit stalls at really weird times before, but YMMV. Sometimes I’ll blow right through 160-170 and still end up taking around the same time. I can only think of a couple times where it’s actually finished in less than like 10.5 hours.  

Same here.  No telling what temperature it will happen at -- but there is always a stall.

[Etexhorn13 3051]

I saw a video on Instagram from Malcolm Reed’s page where he was talking to some guy that said basically the longer the stall the more tender the brisket will be. Any truth to this seemingly junk science? My experience has been its way more about rest time than anything else. 

[Post Oak 20245]

And this one has stalled about 195. Thanks for the help folks

 

[UTexasFight 9497]

4 hours ago, Post Oak said:

And this one has stalled about 195. Thanks for the help folks

 

You should check where your probe is. 195 in one spot might be 180 in another 

[UTexasFight 9497]

7 hours ago, DallasSooner said:

I think the foil boat just takes the place of the wrap.  I'm guessing 170ish you could foil boat.  I'm not sure if it makes a big difference what temp if the bark is set, etc.  But I have a long history of mid briskets soooooooo.

Yeah, I’ve gotten in the habit of smoking on the WSM for 6 hours from 6p-12a and foil boat regardless of the temp at midnight and throw in the oven at 225 overnight. 
done early to mid morning. Let it rest in a cooler until the temp drops to 170 (about 2 hours) and then just throw it back in the oven on “warm” (170 degrees) until ready to serve.

 

I’m 4 hours in to that process tonight targeting serving just before kickoff tomorrow.

[Steel Shank 9428]

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.

I’m feeling you.

[Texzilla58 4738]

If you have a good meat grinder just grind it up along with a chuck roast and make brisket burgers. Or a meat loaf.

[PantsTent 2002]

Brisket on at 6am. Should be ready by 4pm, so will only get a 2 hr rest which is my minimum.  I'm usually a butcher paper wrapper, but now contemplating this foil boat thing. I have some tallow I made on July 4th so probably do something with that too in the process.  

[Post Oak 20245]

Pulled yesterday about 7.  Wrapped and stuck it in cooler till 9.  

 

[Post Oak 20245]

Brisket breakfast tacos for game day. 

 

 

[PantsTent 2002]

I figure my back patio is about 140F. Perfect place to rest the brisket

[UTexasFight 9497]

On 9/8/2023 at 10:11 PM, UTexasFight said:

Yeah, I’ve gotten in the habit of smoking on the WSM for 6 hours from 6p-12a and foil boat regardless of the temp at midnight and throw in the oven at 225 overnight. 
done early to mid morning. Let it rest in a cooler until the temp drops to 170 (about 2 hours) and then just throw it back in the oven on “warm” (170 degrees) until ready to serve.

 

I’m 4 hours in to that process tonight targeting serving just before kickoff tomorrow.

Did not disappoint.

gotta get better at the money shots, but enjoying a nice victory cigar digesting this meal/tonight’s victory

 

 

[utxmike05 1828]

On 9/9/2023 at 11:20 PM, UTexasFight said:

Did not disappoint.

gotta get better at the money shots, but enjoying a nice victory cigar digesting this meal/tonight’s victory

 

 

 

 

 

Beautiful bark, clark.

[UTexasFight 9497]

2 hours ago, utxmike05 said:

Beautiful bark, clark.

Terry Black’s seasoning and Chud’s foil boat FTW

[dcbc 14487]

The cook wasn't without dumb mistakes.  I closed down the baffle on the BBQ Guru too much and the WSM temps dropped off overnight to 180F.  The cook, thus, went long, but the results were pretty, pretty, pretty good.

Edited September 17, 2023 by dcbc

[dcbc 14487]

For the last Friday of my 40s, I got my brisket on.  I wasn't pleased with the quality of the brisket I found, but, apparently. there's a bit of a shortage.  But the cook was good.  I also found some strips of pork belly, which I just hit with rib rub and tossed on for about 4 or 5 hours.  Delicious all the way around.


 
 

Edited October 21, 2023 by dcbc

[Steel Shank 9428]

1 hour ago, dcbc said:

For the last Friday of my 40s, I got my brisket on.  I wasn't pleased with the quality of the brisket I found, but, apparently. there's a bit of a shortage.  But the cook was good.  I also found some strips of pork belly, which I just slathered with rib rub and tossed on for about 4 or 5 hours.  Delicious all the way around.


 
 

HBD

[dcbc 14487]

2 minutes ago, Steel Shank said:

HBD

Thank you.

[DallasSooner 279]

I had to scroll way too far back to find this Brisket thread.  Okay going to go home over Christmas and smoke some briskets (that's the plan) anyway I have a question for those of you who hold in an ice chest after smoking them.  Once you pull them how long do you let them rest before putting them in the ice chest as a warmer?  Or do you pull them and go straight into the ice chest?    Also have any of you pulled (I usullay use paper to wrap) then wrapped them in plastic wrap before going in the ice chest?  I assume folks do this to prevent big clean up issues.

I have seen several restaurants with their briskets paper wrapped then wrapped in plastic when they pull them from the warmer.

How long do you usually leave your brisket in the ice chest?  I'm hoping to pull it at night say 9:00-10:00 and put it in the ice chest.  Can I leave it until morning? I would assume it would be fine.  Thanks

[thunderlounge 7866]

Rest foil tent style on the counter for 60-90 min. You want the internal temp <170.

Then wrap tight in several layers of foil. 
 

If you go to the cooler too early, it just sits in there and steams. End result: mush. 

[DallasSooner 279]

I been pulling and resting in the oven but lowest oven temp is 170 and honestly I think that's maybe too warm from the research I've done.  I know most places have professional warmers at 150 but that's not an option for me. 

[thunderlounge 7866]

Me neither.  It’s about time for a new oven in the not too distant future. I’m hoping to find one more accommodating.

Cooler works though, so theres that at least.

I can’t remember but I thought someone was going to try vac sealing once rested, then into a sous vide setup as a warmer. If there was and they did, I don’t remember the outcome. 

[Cajun 11714]

On 9/9/2023 at 11:20 PM, UTexasFight said:

Did not disappoint.

gotta get better at the money shots

 

 

Lighting is the key...

[Texasborn91 938]

17 hours ago, DallasSooner said:

I been pulling and resting in the oven but lowest oven temp is 170 and honestly I think that's maybe too warm from the research I've done.  I know most places have professional warmers at 150 but that's not an option for me. 

Some ovens have a function where you hold the bake button and you can offset the display temp by 30 degrees. Ex: mine goes to 170 as the lowest but I use the setting to drop it to -30 and it’s worked pretty well. Idk if yours does this though

[dcbc 14487]

5 minutes ago, Texasborn91 said:

Some ovens have a function where you hold the bake button and you can offset the display temp by 30 degrees. Ex: mine goes to 170 as the lowest but I use the setting to drop it to -30 and it’s worked pretty well. Idk if yours does this though

I tried this with my older oven.  The problem was there was still a pretty big temperature swing.  My new oven will hold steady at 145F but shuts off after 3 hours.  Still, I almost always opt for a preheated cooler, particularly if I'm holding for more than three hours and will be away from the house and am unable to restart the warming cycle on the oven.

[DallasSooner 279]

How long do you think you can/should hold a brisket in a prewarmed ice chest. 

[utxmike05 1828]

1 hour ago, DallasSooner said:

How long do you think you can/should hold a brisket in a prewarmed ice chest. 

I have held one for 8 hrs.  Drove to Austin, setup at tailgate, slice at kick off.

[NoName 16354]

21 hours ago, DallasSooner said:

I had to scroll way too far back to find this Brisket thread.  Okay going to go home over Christmas and smoke some briskets (that's the plan) anyway I have a question for those of you who hold in an ice chest after smoking them.  Once you pull them how long do you let them rest before putting them in the ice chest as a warmer?  Or do you pull them and go straight into the ice chest?    Also have any of you pulled (I usullay use paper to wrap) then wrapped them in plastic wrap before going in the ice chest?  I assume folks do this to prevent big clean up issues.

I have seen several restaurants with their briskets paper wrapped then wrapped in plastic when they pull them from the warmer.

How long do you usually leave your brisket in the ice chest?  I'm hoping to pull it at night say 9:00-10:00 and put it in the ice chest.  Can I leave it until morning? I would assume it would be fine.  Thanks

Chud or one of the YT folks have talked about the importance of letting it cool some off the pit before putting it in the cooler. Guessing there is a temp you want to hold on to.

Goldees i THINK does that double wrap to hold, or used to at one point.

you can rest in the oven at the lowest it will go. this gives me more faith in the temp hold - then you pull and cool on the counter. i always do this, mini oven will go down to 140 but reg oven is 170.

it makes a huge difference to rest it vs just smoke/cool/cut i believe.

1 hour ago, DallasSooner said:

How long do you think you can/should hold a brisket in a prewarmed ice chest. 

ive held for up to 10-12 and had fine luck. i know there is a point of diminishing returns but if you are doing it 10-12 should be absolutely fine

Edited December 12, 2023 by NoName

[DallasSooner 279]

Thanks for the input fellas.  Plan is to cook all day and pull at bed time (whenver it's done) toss in chest over night.  Sounds like it will work fine. 

[CycleTex87 2972]

The rest on the counter helps set the bark by cooling off and letting it harden up a bit. Like said above it just turns to mush if you put it away hot.  It took 8-12 hours to get it to 205, so an hour on the counter doesn’t cool it all the way down in the least. 

[dcbc 14487]

ive held for up to 10-12 and had fine luck. i know there is a point of diminishing returns but if you are doing it 10-12 should be absolutely fine

I can't remember if it was that John Lewis interview, but I recall that he or Aaron said that they saw diminishing returns past the 11 hour mark.

[dcbc 14487]

The rest on the counter helps set the bark by cooling off and letting it harden up a bit. Like said above it just turns to mush if you put it away hot.  It took 8-12 hours to get it to 205, so an hour on the counter doesn’t cool it all the way down in the least. 

I usually cut the butcher paper to vent it while resting it on the counter.

[NoName 16354]

10 hours ago, dcbc said:

19 hours ago, NoName said:

ive held for up to 10-12 and had fine luck. i know there is a point of diminishing returns but if you are doing it 10-12 should be absolutely fine

I can't remember if it was that John Lewis interview, but I recall that he or Aaron said that they saw diminishing returns past the 11 hour mark.

i'd believe it and they have forgotten more about brisket than i'll ever remember haha

[CoachTex 2628]

5.5 hours in.

[MadTrapper 153]

5.5 hours in.

What type of smoker is that?