All Things Brisket

[kevwun 15608]

My dad has one of those that we use when we make sausage.  It is a beast.

[Paco 1926]

Go big or go home. I got this one a few weeks ago after my last one crapped out. It’s allsome.

https://www.amazon.com/dp/B001GP81R2/

Double piston pump huh?

[Knoxtnhorn 5929]

I've got a question.  

What's going on with brisket when it comes out looking like bologna and really chewy?  I mean, today I went to a pretty highly-reviewed spot east of Dallas that had brisket that was damn near unedible.  And that's coming from someone who rarely bitches about food.  It had almost no bark, really chewy, almost no smoke flavor.  Did it get pulled too early?  Did it somehow get steamed instead of smoked?  I've smoked one brisket and it was actually not bad; however, I don't know enough about the process to understand what's going on per the above.  Just curious.

 

[ChampKind 1314]

Undercooked and probably wrapped too soon would be my guess. Probably left an inexperienced guy in charge of that batch

[luke duke 6383]

Double piston pump huh?

It takes a big pump to handle my meat.

[ChampKind 1314]

Go big or go home. I got this one a few weeks ago after my last one crapped out. It’s allsome.

https://www.amazon.com/dp/B001GP81R2/

That’s what we’re currently using. Heavy daily use for a couple months and we haven’t killed it yet.

*knock wood

[Thetexashammer 1062]

4 hours ago, Knoxtnhorn said:

I've got a question.  

What's going on with brisket when it comes out looking like bologna and really chewy?  I mean, today I went to a pretty highly-reviewed spot east of Dallas that had brisket that was damn near unedible.  And that's coming from someone who rarely bitches about food.  It had almost no bark, really chewy, almost no smoke flavor.  Did it get pulled too early?  Did it somehow get steamed instead of smoked?  I've smoked one brisket and it was actually not bad; however, I don't know enough about the process to understand what's going on per the above.  Just curious.

 

4 T's? Aren't many good places out that direction. I had great BBQ at 4T's.

[Knoxtnhorn 5929]

2 hours ago, Thetexashammer said:

4 T's? Aren't many good places out that direction. I had great BBQ at 4T's.

Shorty's.  Apparently not too far away from 4T's.

Edited November 27, 2019 by Knoxtnhorn

[Buzzrock 14870]

Alright gurus, I need guidance.

Just picked up two prime whole briskets, 12 and 14 pounds. I know how to prep them, no concerns there. What I’m concerned about is timing.

The plan is to eat Saturday at 6pm. Big pot luck tailgate, 40-50 people. On site I have access to a stick burner I’ve never used and a pile of oak starting Friday evening. What time would you start the fire and then put them on?

Appreciate the input.

[kevwun 15608]

Depends on the weather and what temp you want to cook them at.  If it's not cold and windy, I would light the fire early enough to have them on around 7 or 8 at the latest.  I usually cook between 275 and 300.  If it the weather is shit, you are going to want to start earlier than that.  Do you know anything about the smoker?   That is also going to effect start time.  If it was one made by a solid manufacturer, I wouldn't worry.  If it was a weekend project made by someone who doesn't know much about how smokers work, it's going to change when you need to start cooking.

Edited November 27, 2019 by kevwun

[Buzzrock 14870]

Weather looks good, mid sixties and sunny during the day, not much wind. The smoker is a single-axle trailer hitch job and this guy doesn’t skimp on his toys. That said it doesn’t mean he knows anything about smokers.

I was thinking get the pit going around 5am and meat on at 6 to give me a little wiggle room. Definitely plan on wrapping and going closer to 300°.

[kevwun 15608]

That's probably a good plan.  Gives you some wiggle room if things don't cooperate.

Edited November 27, 2019 by kevwun

[ChampKind 1314]

You’re looking at 10 and 11-12 lbs after trim. If you’re running close to 300* and plan to wrap, then you are looking at a 6 hour cook (roughly). Allow an hour to rest before serving.

[Buzzrock 14870]

Champkind has spoken.

Thank you sir.

[Buzzrock 14870]

Weapon of choice (of necessity actually):



Should do fine.

[Buzzrock 14870]

It’s a Gator Pit from Houston, btw. Don’t know if they have a good reputation or not.

[Buzzrock 14870]

Dupe

[Paco 1926]

Well? What time is turn in?

[Buzzrock 14870]

Just opened the lid for the first time after four hours and they looked pretty good.

[conVINCEd 21468]

14 hours ago, Buzzrock said:

It’s a Gator Pit from Houston, btw. Don’t know if they have a good reputation or not.

They do.

[Buzzrock 14870]

The ribs I grabbed as an impulse buy slash appetizer went over well

[Buzzrock 14870]

Probed like butter at 202° so pulled them off. I had wrapped them at about six hours. Gonna let me hang out for a bit and should be in good shape for dinner in three hours.

[Paco 1926]

We're set up at the Stardust pool hall on Manchaca for a small cook off. Cooking a wagyu for the first time. I may have to monitor my alcohol intake.

[RMac5 1550]

Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.

[Buzzrock 14870]

[Buzzrock 14870]

Probably a hair overcooked but rave reviews on both briskets. Cooking for others is a thrill.

[Paco 1926]

Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.

That's the nicest thing anyone has ever done for me

[conVINCEd 21468]

52 minutes ago, Paco said:

1 hour ago, RMac5 said:

Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.

That's the nicest thing anyone has ever done for me

And you ruined it by posting again.

[Your Mom 4791]

55 minutes ago, Paco said:

1 hour ago, RMac5 said:

Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.

That's the nicest thing anyone has ever done for me

... he says as he fucks up the ratio.

[DDD Dad 14243]

34 minutes ago, conVINCEd said:

And you ruined it by posting again.

I got you fam. 

[luke duke 6383]

That's the nicest thing anyone has ever done for me

-rep

[Paco 1926]

Goddamnit.

[hopkinsnhorns 533]

I know this is heresy in Texas, but has anyone ever tried a Jewish-style braised brisket?  I have to admit, after watching Marvelous Mrs. Maisel, I'm more than a little intrigued.

https://blog.thermoworks.com/beef/brisket-in-oven/?browse_eid=d25bd4b6-af3b-4708-8dcb-61b3d0005e0b

 

No aluminum turkey pan or liquid smoke required...

Edited December 14, 2019 by hopkinsnhorns

[ChampKind 1314]

I’ve had braised brisket cooked with grape jelly as an ingredient. It was delicious.

[kevwun 15608]

My mom makes brisket like roast that is pretty damn good also.

[Brisketexan 104537]

Jewish-style roast brisket is really good. I haven’t had it in a long time, but most of the styles are kind of sweet - they use onions, jelly, and or coke/dr pepper. It’s a totally different thing, but good.

[elfenix 34169]

My mom makes brisket like roast that is pretty damn good also.

Your mom is like a brisket roast

[Landomatic 3813]

I only eat Jewish style brisket with fancy Jews on Christmas.

[luke duke 6383]

I know this is heresy in Texas, but has anyone ever tried a Jewish-style braised brisket?  I have to admit, after watching Marvelous Mrs. Maisel, I'm more than a little intrigued.

https://blog.thermoworks.com/beef/brisket-in-oven/?browse_eid=d25bd4b6-af3b-4708-8dcb-61b3d0005e0b


 
No aluminum turkey pan or liquid smoke required...

[EE2B 1561]

I only eat Jewish style brisket with fancy Jews on Christmas.

While wearing a tailored jersey?

[Landomatic 3813]

2 hours ago, EE2B said:

While wearing a tailored jersey?

Yes, to show off my physique.

[thunderlounge 7749]

Some y'all mother fuckers need Jesus.

 

[Cajun 11675]

  two questions -

does he edge and does he have his Greencard?

[AustinMT 952]

Made today on that magic Traeger oven you all hate

 

[Royal With Cheese 3]

10 minutes ago, AustinMT said:

Made today on that magic Traeger oven you all hate

 

How long did you smoke it and at what temperature?

[AustinMT 952]

14.5 lb before trimming. Smoke setting for an hour.  Cook time thereafter 10 hours — set to 225, but it was cold so moved it up to 250 to keep the temp.  Wrapped in butcher paper when it hit 160 , increased the temp to 275 until it hit 204.  That is what I have been doing for some time

[hopkinsnhorns 533]

Why only one hour of smoke?

[AustinMT 952]

2 hours ago, hopkinsnhorns said:

Why only one hour of smoke?

IT's actually smoking the entire time.  There is a "smoke" setting which is a low temperature smoke that generates extra smoke.

[utxmike05 1825]

Merry cmas ya filthy animals








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[Judge Roybeanbag 11802]

Today was a good day for cooking a brisket.