All Things Brisket

[Both Tacos 1806]

Paper is looking awesome

[ZB'Tejas 593]

Finished product... not a great smoke ring but probably one of the better ones I’ve done. Total time on the BGE was 14.5 hours.


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[mdleast 8308]

I went the other direction. Hot and fast cook for 5 hours. Hot and fast never look that pretty (bark always suffers) but always tastes great.

[luke duke 6414]

Wrapped this morning in butcher block paper. Normally just do foil so trying this for the first time.

Butcher block paper is much harder to fold than foil.

[Focht Up 631]

On 10/13/2018 at 3:45 PM, ZB'Tejas said:

Finished product... not a great smoke ring but probably one of the better ones I’ve done. Total time on the BGE was 14.5 hours.


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That looks incredible, and not dry AF.

[immortal13 4059]

Did you cut that with a dull chainsaw?

[Kyrie Eleison 9312]

 
Bear is awesome.
 

esp if you like a good case of trichinosis...

[USCATX 1078]

On 10/12/2018 at 2:10 PM, ChampKind said:

11” roll. 8lb brisket

Yes, my last one was just under 9 lbs and squeezed into the 11” bag.  That’s what she said.  

[shnsajax 3591]

Firestone’s Patrick Hayze is pretty damn good.

[shnsajax 3591]

Firestone’s Patrick Hayze is pretty damn good.

Wrong thread, ban user

[Kyrie Eleison 9312]

Yes, my last one was just under 9 lbs and squeezed into the 11” bag.  That’s what she said.  

suspiciously like my latest toilet adventure.

[Your Mom 4852]

Recommend a vacuum sealer. Big enough for a brisket, functions well, cheap. Those are my priorities. 

[luke duke 6414]

25 minutes ago, Your Mom said:

Recommend a vacuum sealer. Big enough for a brisket, functions well, cheap. Those are my priorities. 

Pick two.

[Your Mom 4852]

Big and works well is primary. Price is secondary. 

[luke duke 6414]

1 hour ago, Your Mom said:

Big and works well is primary. Price is secondary. 

https://www.webstaurantstore.com/berkel-350d-std-chamber-vacuum-packaging-machine-with-two-19-seal-bars/165VMA350D.html

[Your Mom 4852]

23 minutes ago, luke duke said:

https://www.webstaurantstore.com/berkel-350d-std-chamber-vacuum-packaging-machine-with-two-19-seal-bars/165VMA350D.html

Perfect!  I grabbed a couple of them. Needed a second one for the chalet. 

[kevwun 15898]

Weston had a 40% off of their best home use model that ended last night.  It's $200 again now.

https://www.westonsupply.com/Weston-Professional-Advantage-Vacuum-Sealer-p/65-0501-w.htm

 

Edited October 23, 2018 by kevwun

[SHOOTER12 8828]

On 9/6/2018 at 11:45 PM, deft said:

Don’t put the baby in the smoker.

He can't....the dingo ate his baby...

[elfenix 34332]

Weston had a 40% off of their best home use model that ended last night.  It's $200 again now.

https://www.westonsupply.com/Weston-Professional-Advantage-Vacuum-Sealer-p/65-0501-w.htm

 

Thanks for the heads up. I'll just get in my time machine and order one. I'll also kill Hitler and tell Colt not to run the option.

 

[kevwun 15898]

No problem.  We also landed on the moon a few years back and won WWII.

[mapplewhite132 309]

[ChampKind 1314]

That looks pretty tasty


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[mapplewhite132 309]

That looks pretty tasty


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Reminded me a lot of your brisket tbh

[AustinMT 952]

On 10/23/2018 at 9:07 AM, kevwun said:

No problem.  We also landed on the moon a few years back and won WWII.

Moon landing was fake.

[kevwun 15898]

Merry Christmas assholes.

Thermoworks came out with a 4 probe version of the Smoke that is wifi and bluetooth enabled.

https://www.thermoworks.com/Signals?browse_eid=b3bc0b25-d666-4d48-8d8f-05fbf483299c&utm_source=bronto&utm_medium=email&utm_term=Image+-+Signals&utm_content=Oct2018-Signals-Launch-cs&utm_campaign=Oct2018-Signals-Launch-cs&_bta_tid=12786909415476395030097811546448959630747305756399432693346893097971324461209470165531358154982392908922

Edited October 30, 2018 by kevwun

[thunderlounge 7935]

Now we’re in bidness. 

[immamac 43053]

I need that. 

[kevwun 15898]

You can also use up to 4 characters to label each probe on the display.  The bands to color code them is also a good idea.

[dad 557]

Fuck that, for that price i'd rather buy something that is going to control the amount of air that goes into the pit with a fan with a control loop.

[Dr Fear 1268]

4 minutes ago, dad said:

Fuck that, for that price i'd rather buy something that is going to control the amount of air that goes into the pit with a fan with a control loop.

Anyone have any experience with one of these setups?  My offset is a massive pain to maintain temp.

Edited October 31, 2018 by Dr Fear

[thunderlounge 7935]

2 hours ago, kevwun said:

You can also use up to 4 characters to label each probe on the display.  The bands to color code them is also a good idea.

That’s the setup I have now. Color coded, etc. The unit is ok, but not great. I prefer a small remote unit (like a maverick) vice having to use my phone. Mainly because of range, but wi-fi would solve that. 

Probes look pretty stout though, and that seems to be a sticking point for most brands. 

[kevwun 15898]

It's the same probes the smoke and other thermoworks units use.  They hold up very well.  I've only had 1 air temp probe go bad on me and and that was because it got too hot once when I was fighting rain all afternoon.

[luke duke 6414]

Anyone have any experience with one of these setups?  My offset is a massive pain to maintain temp.

Yes. What brand of pit do you have?

[Dr Fear 1268]

Yes. What brand of pit do you have?

No brand. It was the senior high project by a girl to raise money for FFA in East Texas. My wife won it in a raffle. The air controller is a large screw the goes out and all the way shut.

[kevwun 15898]

Yeah,  I can see why you have hell with that.  Sometimes people just decide to build a pit and don't really have any understanding of how they work.  With the firebox having that large of a diameter connection to the smoke chamber, I'm not sure how well a bbq guru would work on it.

Edited October 31, 2018 by kevwun

[Dr Fear 1268]

1 minute ago, kevwun said:

Yeah,  I can see why you have hell with that.  Some times people just decide to build a pit and don't really have any understanding of how they work.

Price was right!

[kevwun 15898]

For sure, looks like it was made pretty well also.  It's the design that causes all of your trouble.

Edited October 31, 2018 by kevwun

[ChampKind 1314]

Where’s the firebox on that thing?


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[Dr Fear 1268]

Where’s the firebox on that thing?


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The full left side, should have been set lower.

[luke duke 6414]

I am often amazed how many welders think they can make a pit.

[Anastasis 23485]

i bet i could make that work.

[Your Mom 4852]

Following advice from this thread I made myself a redneck sous vide. Drilled out my old dedicated brisket cooler and dropped my Anova sous vide in. Simple as that. I filled it up most of the way with hot tap water and then I dumped one stock pot of boiling water into it. That alone got the temperature up to 145 instantly. All the sous vide has to do is maintain that temperature. Easy!

I smoked a brisket a few days ago and sliced up just enough for me and my kids to eat that day and vacuum sealed the rest.

For the last couple days I’ve been opening up that vacuum seal, cutting a few more slices off and then resealing it. Heating the slices in their own sealed bag in the sous vide takes about 10 minutes for 3 or 4 slices. I’m on day 3 now and it comes out exactly like it was when I first pulled it off the smoker, with the bark being slightly softer. Same juiciness, same taste.

I rarely cook for enough people to eat a full brisket in one or two sittings so this is an excellent system for me.

Also there was some discussion over the last few pages about the size of vacuum bag for a brisket. Foodsaver makes some pleated expandable bags and that’s what I’ve been using. They are enormous and you will fit any brisket you can buy into them. This one was a 13 pounder when I bought it, about 12 after I trimmed it. Once it shrunk down during the cook, it probably would’ve fit in a standard 11 inch bad without the expandable pleats. But it’s nice to know the expandable bags work well. And they work in any 11” Foodsaver machine.

[utee94 15863]

sv;dr

[Anastasis 23485]

7 hours ago, utee94 said:

sv;dr

LOL.

 

First brisket in the new smoker...

 

[ChampKind 1314]

sv;dr

Valid argument. However, he SV’ed it just to retherm. Therefore, I’ll allow it.

Proceed.

[utee94 15863]

Actually sounded like a good idea. I just realized I was going to be the first responder and had no choice but to surly it.

[Anastasis 23485]

Decided to try to burnt ends. 

 

 

Edited November 2, 2018 by Anastasis

[Anastasis 23485]

These do not suck. 

 

[Your Mom 4852]

7 hours ago, utee94 said:

Actually sounded like a good idea. I just realized I was going to be the first responder and had no choice but to surly it.

Yeah it was smoked the old fashioned way on my stick burner at 250.  About 7 hours on oak, then wrapped in paper.  

I bought the SV and sealer because my dad wants a brisket at Thanksgiving. And I need to cook it 2 days early for logistical reasons and reheat on TG at their house.  My BIL talks a little smack about bbq... don't get me started, he uses a fucking Orion cooker thingy.  This brisket for Thanksgiving has to be worthy of shutting him the fuck up.  So I'm experimenting with a couple new methods of reheating before then.

[ChampKind 1314]

Two days before? Want my advice? Good, here ya go.

Cook that bitch, wrap it in paper, rest it to room temp’ish, then refrigerate. On Turkey Day, remove from fridge and carefully drive it to Dad’s. Then stick it in the oven at 250* and heat to an internal of 140*, no more, no less. Leave it wrapped until you’re ready to slice it.

You’re over-engineering your process. This ain’t rocket surgery. Its two days.