All Things Brisket

[Lat22 3,994]

Finally found some time to do a brisket on my new smoker. Could have trimmed it a little better but at $5.99 lb I was a little conservative. Came out pretty damn good.

[Anastasis 23,390]

nice.  post some detail pics of that LSG smoker on the whatcha smoking with thread. 

[kevwun 15,608]

Gonna cook my first wagyu brisket on Sunday for the Packers game assuming my fil can find one this week.  Some friends did one a couple months ago and it was great.

[Lurch 5,921]

What does a prime packer go for these days? Anyone get one from Costco recently?

[Chewbacca 7,729]

What does a prime packer go for these days? Anyone get one from Costco recently?

I want to say I paid 3.79/lb on the last one i bought a couple months ago.

[Jerry Callo 8,663]

What does a prime packer go for these days? Anyone get one from Costco recently?

$3.79 at Costco. $3.59 at H.E.B. (when it's open).

[tx 3 putt 76,294]

thanks for the invite. im close enough that i can swing by and pick up a plate !

[4th_and_18 687]

Gonna cook my first wagyu brisket on Sunday for the Packers game assuming my fil can find one this week.  Some friends did one a couple months ago and it was great.

Not sure if you’re near Kyle at all but the Kyle H-E-B plus always has American wagyu briskets.


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[Lurch 5,921]

Anyone use a Primo or other Komodo and get a really good ring on your brisket? I’m using B&B lump and it’s just not doing the trick.

 

Prime packer from Costco, nicely trimmed and not excessively seasoned w S&P. Sat room temp for maybe 90 mins out of fridge. Put on at 225* and held there for 10 hrs. Wrapped in foil and went another 2 hrs around 280-300*. Pulled at butter probe. Was 205*. Sat unwrapped for 15 mins. Wrapped in new foil and towel for 2 hrs before slicing.

 

Bark was good, but hardly any ring and the flat was pretty dry.

 

I guess I’ll try butcher paper next time. Do I need some wood chunks?

 

[Chewbacca 7,729]

Anyone use a Primo or other Komodo and get a really good ring on your brisket? I’m using B&B lump and it’s just not doing the trick.
 
Prime packer from Costco, nicely trimmed and not excessively seasoned w S&P. Sat room temp for maybe 90 mins out of fridge. Put on at 225* and held there for 10 hrs. Wrapped in foil and went another 2 hrs around 280-300*. Pulled at butter probe. Was 205*. Sat unwrapped for 15 mins. Wrapped in new foil and towel for 2 hrs before slicing.
 
Bark was good, but hardly any ring and the flat was pretty dry.
 
I guess I’ll try butcher paper next time. Do I need some wood chunks?
 

Definitely throw in some wood chunks, but i don't get a great ring on my BGE. Doesn't affect flavor or moisture at all, though.

[Jerry Callo 8,663]

Wood chunks during the first few hours of cooking will definitely give you a better smoke flavor.  I don't think the science supports a smoke ring is actually a product of smoke.  

I smoked some beef plate ribs a few weeks ago on my kamado and they had a great smoke ring, so smoke rings can occur with kamados.   

[Judge Roybeanbag 11,802]

11 hours ago, Lurch said:

. Sat room temp for maybe 90 mins out of fridge.

 

That might be part of the reason for no smoke ring.  Next time put it on colder, not room temp.  

[DDD Dad 14,243]

47 minutes ago, Judge Roybeanbag said:

That might be part of the reason for no smoke ring.  Next time put it on colder, not room temp.  

Smoke ring.

[Judge Roybeanbag 11,802]

22 minutes ago, DDD Dad said:

Smoke ring.

Yeah I was remembering something about the chemical reaction stopping when the meat hits a certain temp.  Thanks for the article!

[luke duke 6,383]

Finally found some time to do a brisket on my new smoker. Could have trimmed it a little better but at $5.99 lb I was a little conservative. Came out pretty damn good.

Looks good. You need to up your cutting board game.

[RMac5 1,550]

What makes them appear black vs red or reddish brown? 

Mine never have that black appearance.

[Lurch 5,921]

Mine this weekend

[RMac5 1,550]

Here’s an example of my non-black ones. Mine always look like this, they taste great just not that dark color.

[kevwun 15,608]

The cleaner your fire burns, the longer it will take to get a darker color.  Be it an egg cooker using charcoal or a good offset that draws nicely.

Edited January 21, 2020 by kevwun

[Dutch 4,465]

Anyone have this happen? I know all briskets are different and they’re done when they’re done, but this one was stubborn. The WSM was rolling along rock solid at 240, I wrapped at 165 like usual, and then the brisket stalled at 200. The temp didn’t budge for nearly three hours before it finally probed. By then, I had a good bit of liquid in the foil that dissolved away some of the bark. The end result had good flavor and definitely passed the pull test (which is all that matters), but is there something I could have done differently? Not wrapped at all? Put it back on unwrapped when it stalled at 200?

[Braff Zacklin 13,406]

Hate losing bark, but that looks like some mighty juicy, tender brisket. Job well done, imo.

[Lurch 5,921]

Humble bragging asshole

Nice meat

[Anastasis 23,390]

Maybe wrap in paper instead of foil, but I’d eat that either way. 

[AustinMT 952]

15 minutes ago, Anastasis said:

Maybe wrap in paper instead of foil, but I’d eat that either way. 

This — I’ve had much better result since I switched to butcher paper

[baboso 6,050]

12 hours ago, Anastasis said:

Maybe wrap in paper instead of foil, but I’d eat that either way. 

Yep.  Butcher paper leaves you with a much better bark.

['stache 21,744]

No CR.

 

[utee94 15,744]

And skirt steak $.59/lb again...

 

 

[Anastasis 23,390]

Shit. I would have gone with .99 a pound. 

[utee94 15,744]

43 minutes ago, Anastasis said:

Shit. I would have gone with .99 a pound. 

Yeah, you can still find it for $1.99/lb.

The $.99/lb sales though-- I haven't seen one in a couple of years.

[utxmike05 1,825]

I’ve never had a problem with bark and I always wrap in foil. Don’t be shy with the coarse black pepper. That helps that bark. Wrapping shouldn’t effect bark look though, only the feel of it would be effected by foil vs paper. Bark should be smoked and final before wrapping it.

I tried butcher paper once,but I usually add a lil liquid (secret) before wrapping. And the paper just wouldn’t hold it.


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[Lurch 5,921]

It’s liquid smoke isn’t it? Otherwise what kind of asshole would tell everyone on a surly bbq thread that they have an ingredient that they won’t share?

[Braff Zacklin 13,406]

It's piss.

[AustinMT 952]

4 hours ago, Lurch said:

It’s liquid smoke isn’t it? Otherwise what kind of asshole would tell everyone on a surly bbq thread that they have an ingredient that they won’t share?

Thousand Island dressing

 

[Tailgate 3,018]

Guys...fuck the news and March Madness....I need some brisket and was able to secure two Wednesday before the eBay horders got there.

ill post pics when I smoke.....but let’s all take a deep breath....

we will be good.

\m/

America FTW (no CR)

 

[Lurch 5,921]

Anyone else freezing their smoked brisket? I’ve always tried and failed to polish one off in 3-4 days and we end up throwing away quite a bit. My last two, though, I’ve divided into 4 or 5 portions and froze. As needed, I pull a bag to defrost in the refrigerator for a day and then toss on grill or nuke to reheat and they come out excellent. I’m going to start buying bigger ones rather than the smallest available.

[Anastasis 23,390]

19 minutes ago, Lurch said:

Anyone else freezing their smoked brisket? I’ve always tried and failed to polish one off in 3-4 days and we end up throwing away quite a bit. My last two, though, I’ve divided into 4 or 5 portions and froze. As needed, I pull a bag to defrost in the refrigerator for a day and then toss on grill or nuke to reheat and they come out excellent. I’m going to start buying bigger ones rather than the smallest available.

Absolutely! When I fire up the pit I try to always cook at least two. Split into 4 servings, vacuum seal, and freeze.  Drop in the sous vide or a pot of water off boil to reheat. 

[luke duke 6,383]

A smoked brisket will easily keep for 2 weeks in the fridge.

[Lurch 5,921]

FDA suggests 3-5 days


https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts

[Chewbacca 7,729]

FDA suggests 3-5 days


https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts

Smoke is a preservative.

[Anastasis 23,390]

USDA is so full of shit. 

[immortal13 4,059]

The little wifey smoked a brisket today that turned out pretty good

 

Edited March 18, 2020 by immortal13

[luke duke 6,383]

FDA suggests 3-5 days

 

 

https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts

 

The same website suggests cooking steaks to 145*F. You keep throwing away brisket and eating well done steaks.

 

https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature

[Braff Zacklin 13,406]

35 minutes ago, immortal13 said:

The little wifey smoked a brisket today that turned out pretty good

Wifey smoked a decent brisket yet you still got that shitty takeout?

Does not compute.

[immortal13 4,059]

8 minutes ago, Braff Zacklin said:

Wifey smoked a decent brisket yet you still got that shitty takeout?

Does not compute.

The bad takeout brisket was about a week or so ago. We usually have some vaccum sealed in the deep freeze, but we were out and I wanted some bbq really bad. I'm still pissed off about it.

Edited March 18, 2020 by immortal13

[ZB'Tejas 593]

Taking advantage of this extra time at home and smoking a brisket today. I used one of the smaller ~10lb ones from H-E-B which I haven’t done before so will see how it does. So far just 2 hours in I’m at 135 internal.


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[ZB'Tejas 593]

Taking advantage of this extra time at home and smoking a brisket today. I used one of the smaller ~10lb ones from H-E-B which I haven’t done before so will see how it does. So far just 2 hours in I’m at 135 internal.


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[utee94 15,744]

2 hours ago, ZB'Tejas said:

Taking advantage of this extra time at home and smoking a brisket today. I used one of the smaller ~10lb ones from H-E-B which I haven’t done before so will see how it does. So far just 2 hours in I’m at 135 internal.


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It'll stall out as usual.  What temp are you cooking at?

 

And yes, smoking food is a natural preservative.  It's been done for thousands of years.

 

[ZB'Tejas 593]

It'll stall out as usual.  What temp are you cooking at?
 
And yes, smoking food is a natural preservative.  It's been done for thousands of years.
 

Keeping between 230-250. Where I had the temp it showed about 156 at the stall but other areas showed just over 160 when I was wrapping.


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[BabaYaga 15,205]

Hit the local supermarket last night.  Not prepping, just run of the mill items.  Deodorant.  Creamer.  Odds and ends.  Of course I'm surveying the carnage and the meat isle...the ONLY items left are the briskets.  Chuckling to myself that  the cause is probably that the hipsters and suburbanites don't know what the hell to do with them....

[immortal13 4,059]

The wifey appreciates the likes lol