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All Things Brisket

kevwun

By kevwun
in Food and Travel

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Dutch
Dutch

Brisket, potato salad (recipe from Franklin’s book is a good one), pintos, blueberry cobbler. This one turned out very good; WSM ran like a champ as always.

solamente73
solamente73

19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

El Tri
El Tri

Brisket prices are down again. Found this 9.5# prime brisket at Costco for $2.69/lb. 2:1 pepper to salt ratio, smoked on my BGE for about 6.5 hours at 275*. Wrapped in butcher paper and rested for 1

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AustinMT

AustinMT 952

Posted
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Need some brisket help

No issues smoking a whole brisket (have posted pics on this thread).  I bought a half brisket (point cut) the other day (was walking past in in H-E-B and decided to cook a brisket, but it was already 9:00 am and too late to start a whole).  I’ve tried this before, with the same results.  I use the same technique/temp, wrap in butcher paper, etc.  Taste is always fine, but I can’t get it as tender as a whole.  Any ideas?

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BabaYaga

BabaYaga 15631

Posted
Posted
1 hour ago, AustinMT said:

Need some brisket help

No issues smoking a whole brisket (have posted pics on this thread).  I bought a half brisket (point cut) the other day (was walking past in in H-E-B and decided to cook a brisket, but it was already 9:00 am and too late to start a whole).  I’ve tried this before, with the same results.  I use the same technique/temp, wrap in butcher paper, etc.  Taste is always fine, but I can’t get it as tender as a whole.  Any ideas?

Cook longer maybe?  What temp are you wrapping?  And then pulling?  Maybe pull @ 203-205?

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AustinMT

AustinMT 952

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1 hour ago, BabaYaga said:

Cook longer maybe?  What temp are you wrapping?  And then pulling?  Maybe pull @ 203-205?

Wrapped at 165, pulled at 203, which is basically what I always do.  Just can't figure it out.  I mean, it's not tough, had a nice smoke ring and bark, tasted good but wasn't the tender meat you'd normally see, and that's been my experience every time I try one of the half-cuts.

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immortal13

immortal13 4059

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39 minutes ago, AustinMT said:

Wrapped at 165, pulled at 203, which is basically what I always do.  Just can't figure it out.  I mean, it's not tough, had a nice smoke ring and bark, tasted good but wasn't the tender meat you'd normally see, and that's been my experience every time I try one of the half-cuts.

Yeah I'm not a fan of the half cuts. They never seem to turn out as good. We just always smoke a whole one and after sliced I vaccum seal most of it and put it in the deep freeze

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HouTex

HouTex 1943

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I have a question. An ethical question really.  We are about to buy a 1/4 cow.  I could probably ask for a brisket cut. But, I don’t own a smoker. Would have to cook in an oven or on a propane grill.  Should I even bother?  If so, any suggestions on how to prepare it?

Hopefully it’s a steer, not a cow. I wouldn’t get a brisket cut unless you really love roast beef.
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dcbc

dcbc 14645

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Posted (edited)
On 3/17/2020 at 6:05 PM, 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.

Got a vacuum sealer last fall.  Now, I freeze leftover brisket slices 3 per bag.  About 10 minutes in simmering water, and it's good to go.  Much better than reheating in an oven after a day in the fridge unsealed.  That's my plan for the packer I'm smoking tomorrow for my weeks to come in the house.  Got a pork shoulder to do, too, but don't know my plans for leftover on that one yet.

Edited by dcbc
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Bert Orange

Bert Orange 1174

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I’m having a first.  I’ve never had a brisket break straight through a stall and cook so damn fast.  Not even a micro stall.  Put the 15 lb packer on at 9am At 245-250 on smoker and its at 194 degrees six hours later!   Shit hasn’t even been able to develop a damn bark!!

 

WTF?!?!?!

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utxmike05

utxmike05 1833

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I’m having a first.  I’ve never had a brisket break straight through a stall and cook so damn fast.  Not even a micro stall.  Put the 15 lb packer on at 9am At 245-250 on smoker and its at 194 degrees six hours later!   Shit hasn’t even been able to develop a damn bark!!
 
WTF?!?!?!

Damn. That is fast especially for not wrapping it...(didn’t sound like you wrapped).

Check a different temp probe? I keep one in it during the cook, but usually double check temp with another probe. I’ve had the main one read too high sometimes...usually when it is wrapped.


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ousuxndallas

ousuxndallas 65

Posted
Posted
I’m having a first.  I’ve never had a brisket break straight through a stall and cook so damn fast.  Not even a micro stall.  Put the 15 lb packer on at 9am At 245-250 on smoker and its at 194 degrees six hours later!   Shit hasn’t even been able to develop a damn bark!!
 
WTF?!?!?!
Funny, same thing happened here with that New Zealand brisket. 14lb cooked in 7 hrs. Straight through stall. I noticed it didn't have much of that hard fat cap, just had a good amount of the soft fat that cooks off.

I'm about to carve up, so we will see how it turned out.
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