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All Things Brisket

kevwun

By kevwun
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utee94

utee94 15859

Posted
Posted

Foil's fine.  You can always unwrap a bit after the stall to firm up the bark.

And unless I'm really pressed for time, I don't wrap at all.  I will put a bit of foil over the thin end of the flat to protect it from getting overcooked.  You know, just the tip.

I'm doing pork spare ribs today, and brisket tomorrow.  

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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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SHOOTER12

SHOOTER12 8826

Posted
Posted
On 3/25/2020 at 9:34 PM, dcbc said:

Definitely not the best brisket I've ever bought, but it was one of my stocking up grabs a few weeks ago, and it's going on overnight tonight.  Took a pretty good amount of trimming.  Love paying for extra fat. 

x-YXOo-Bf-FJ3-DVs-VDya-Bsy9n-NU5gm-M94-I

Vic?  That you?

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SHOOTER12

SHOOTER12 8826

Posted
Posted
On 3/26/2020 at 5:52 PM, Chewbacca said:

How long does a brisket cook take if you go Franklin style at 275* (approximately)?  Have a 14# packer that is going to get cooked in the next day or two, but I'm not sure I want to do the overnight cook.  Would rather just get up early and get it on in the morning.

 

I primarily do pulled pork and baby backs, so I'm an experienced smoker but haven't done all that many briskets and they've all been done around 225*.

45 minutes to an hour per pound.  Be sure and monitor internal temperature if possible.

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Landomatic

Landomatic 3813

Posted
Posted
3 hours ago, VABuckeye said:

So, the brisket was too large to fit into my Masterbilt smoker.  Sacrilege probably but I had to cut a pretty good chunk of the flat off.  The plan now is to make burnt ends out of that portion.

Reminds me of:

Just let me go ahead and flip this here omelette...aaaaand we’re having scrambled eggs.

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dcbc

dcbc 14508

Posted
Posted
2 hours ago, Lurch said:

No big deal. It shrinks quite a bit during the cook, so you may only need it for part of the way next time if you do try it.

I’ve never done it myself as mine takes the length.

Like a hotdog down a hallway.

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thunderlounge

thunderlounge 7925

Posted
Posted
On 4/11/2020 at 10:18 AM, VABuckeye said:

So, the brisket was too large to fit into my Masterbilt smoker.  Sacrilege probably but I had to cut a pretty good chunk of the flat off.  The plan now is to make burnt ends out of that portion.


 

This is where you fucked up. The plan should have been a new smoker. 

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utxmike05

utxmike05 1828

Posted
Posted

Last slice from the 2 primes I did over the weekend. Forgot to take more money shots. Only had a video.

 

Costco selection was kinda weak. Looked like they fell off a truck beatem up and truck backed up over the flat.

 

The Mrs and I delivered plates to other friends in the area. Doing another round this weekend to others.

 

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07dc4fdf0c090419d11e874e3daac9a6.png

 

 

 

Sent from my iPhone using Tapatalk

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TankedBevo

TankedBevo 2485

Posted
Posted (edited)

So here's the results from the massive stall episode I posted about the other day. It turned out pretty good although I think smoking at at a higher temp from the get-go will render more of that collagen down as it was just a little bit rubbery. I had it in the 225-230 range for about 9 hours total in the kamado and around 6 of that it was stalled out at 153 degrees. Once I moved it to the oven the temp started moving pretty quickly and about 2.5 hours later I was at 205 and pulled it to rest, towel wrap and cooler it. As my first brisket smoke ever I think it was a success but lessons were learned. 

 

 

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P7bj8n2.jpg

Edited by TankedBevo
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TankedBevo

TankedBevo 2485

Posted
Posted

Yeah my smoker temp never really fluctuated all that much either. I was reading some bbq forums and it sounded like while uncommon, it wasn't unheard of. At the 6 hour mark I knew something was off so that's when I made my post here. After that, I threw it in the oven at 250 and it started to rise again. Next time I'll start at 275 like others have mentioned and see how that goes.

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dcbc

dcbc 14508

Posted
Posted

I was on team no-wrap for a while.  I think on average, it saves about an hour or so on time in my case, and you definitely lose a little  internal temp taking the brisket off the pit to wrap it in butcher paper.  But the reason I have gone back is that the end of the flat was drying out too much for my taste.  My usual MO is to get it on at about 9 p.m., let it run all night (I smoke at 238, which is what my WSM likes).  Go to bed once everything is rocking along.  Wake up before 9 the next morning and it's probably time to wrap or it's at 170 or so.  The end product is way more consistent for me.

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DDD Dad

DDD Dad 14347

Posted
Posted
I use a Fireboard paired with BBQ Guru fan for temperature control on my kamado.  Thermapen MK4 for instant read thermometer.  Extremely pleased with all.

I have an old cyber-q that I haven’t ever hooked up to WiFi.

What is the benefit of having Fireboard and a guru? Remote control? I figure the Cyber-q does the same?

Also for whoever was asking, Jerry’s setup is the tits. I also have a Thermapen for instant temp checking.
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DDD Dad

DDD Dad 14347

Posted
Posted
I was on team no-wrap for a while.  I think on average, it saves about an hour or so on time in my case, and you definitely lose a little  internal temp taking the brisket off the pit to wrap it in butcher paper.  But the reason I have gone back is that the end of the flat was drying out too much for my taste.  My usual MO is to get it on at about 9 p.m., let it run all night (I smoke at 238, which is what my WSM likes).  Go to bed once everything is rocking along.  Wake up before 9 the next morning and it's probably time to wrap or it's at 170 or so.  The end product is way more consistent for me.

My last couple of cooks I’ve put the brisket on before bed (9-11 or so) and by 8 the next morning it’s already done.

Smoking at 225. No wrap. Prime grade.

Not sure why it cooks so fast but no stall.
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DDD Dad

DDD Dad 14347

Posted
Posted
I'm out of the smoking game, but I've recently done all of this homework and can save you the trouble.  You need:
One of these...
https://www.thermoworks.com/Smoke
And one of these...
https://www.thermoworks.com/Thermapen-Mk4

The smoke looks nice. A little pricier than the guru.

Keep in mind that both companies’ probes are proprietary so replacing them means you have to get them from them.

I had wanted to replace my guru probes with Thermoworks but they are not compatible.
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Jerry Callo

Jerry Callo 8722

Posted
Posted
1 minute ago, DDD Dad said:


I have an old cyber-q that I haven’t ever hooked up to WiFi.

What is the benefit of having Fireboard and a guru? Remote control? I figure the Cyber-q does the same?

Also for whoever was asking, Jerry’s setup is the tits. I also have a Thermapen for instant temp checking.

Fireboard has six temperature probes which allowed me to do 2 turkeys at a time (one on gas grill and the other on kamado).  Fireboard also controls the BBQ Guru fan on my kamado at the same time.  The Fireboard app allows remote temperature control and alarms for all 6 probes.  Probably overkill, but what the hell.

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Loco

Loco 3754

Posted
Posted (edited)

As predicted...  too dry.  Good flavor.  I think if I hadn't trimmed all the fat off it would have been better.

Sliced it and diced some up.  It won't go to waste.

https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

 

https://i.imgur.com/Q1odfwi.jpg

 

Edited by Loco
imgur sucks
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Landomatic

Landomatic 3813

Posted
Posted
21 hours ago, Landomatic said:

I'm out of the smoking game, but I've recently done all of this homework and can save you the trouble.  You need:

One of these...

https://www.thermoworks.com/Smoke

And one of these...

https://www.thermoworks.com/Thermapen-Mk4

Also heard adding this...

https://www.thermoworks.com/Smoke-Gateway

and this...

https://www.thermoworks.com/Billows

...takes it to 11, but I never got to that level.

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luke duke

luke duke 6414

Posted
Posted
As predicted...  too dry.  Good flavor.  I think if I hadn't trimmed all the fat off it would have been better.
Sliced it and diced some up.  It won't go to waste.
https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
 
https://i.imgur.com/Q1odfwi.jpg
 

Nice Tenderquick ring.
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Loco

Loco 3754

Posted
Posted
1 hour ago, luke duke said:


Nice Tenderquick ring.

Used the pink salt per the recipe.  I don't think it adds anything at all.  Some of the best Q I have ever eaten didn't have a smoke ring.  But the Serious Eats recipes are usually pretty damned good so I followed it...  except for the whole trimming off all the fat thing... which was stupid on my part.

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Napoleon

Napoleon 8698

Posted
Posted

Posted this on the WSM thread, because I used an 18.5"er, but thought that I would post here in case some people don't click on WSM threads.

 

So a week or so ago I was getting toilet paper for my mom and happened by the meats area of a Walmart and saw this.

IMG-9374.jpg


I have a WSM that can't take the length, so I had to do this.

IMG-9379.jpg

 

Leaving this much fat behind. (Can of black-eyes peas for scale.)

IMG-9381.jpg

 

I put course black pepper and coarse salt that I muled back from Argentina (because coarse kosher salt doesn't exist in the US) and then slapped it onto a WSM that needed mods after getting roughed up in last October's Dallas tornado. I didn't use a thermometer, but checked it after about 8 hours at 225F and it needed a lot more time, so ultimately left it on about 12 hours or so.

Removed the top cut...

IMG-9389.jpg

 

...and left the bottom for about 30 more minutes. (View with cataracts.)

IMG-9390.jpg

 

Bottom cut in focus and on a cutting board.

IMG-9392.jpg

 

Black on the outside, and yet so moist and pink on the inside.

IMG-9396.jpg

 

...so there's that.

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Sbbruin

Sbbruin 21867

Posted
Posted

Thoughts on time and temp for a smaller brisket (4.5 lbs)?  Wife comes home from Bristol Farms all excited that she got a brisket on sale for $11/lb.   Me:

230114_908223010.jpg

Anyway, trimmed and ready, but I prefer a long slow cook.  If I toss it on tonight at 225 (electric smoker so temp will stay consistent- deal with it), is 18 hours too long?  

 

21104472b66bc199bec4707002c4ef7e.jpg

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Dr Fear

Dr Fear 1268

Posted
Posted
Thoughts on time and temp for a smaller brisket (4.5 lbs)?  Wife comes home from Bristol Farms all excited that she got a brisket on sale for $11/lb.   Me:
230114_908223010.jpg
Anyway, trimmed and ready, but I prefer a long slow cook.  If I toss it on tonight at 225 (electric smoker so temp will stay consistent- deal with it), is 18 hours too long?  
 
21104472b66bc199bec4707002c4ef7e.jpg
8 hours MAX, prob more like 6 or 7. Got a temp probe? Just keep an eye on it starting at around hour 5 and start tender probe testing around 190 or so.
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Dr Fear

Dr Fear 1268

Posted
Posted
Thoughts on time and temp for a smaller brisket (4.5 lbs)?  Wife comes home from Bristol Farms all excited that she got a brisket on sale for $11/lb.   Me:
230114_908223010.jpg
Anyway, trimmed and ready, but I prefer a long slow cook.  If I toss it on tonight at 225 (electric smoker so temp will stay consistent- deal with it), is 18 hours too long?  
 
21104472b66bc199bec4707002c4ef7e.jpg
8 hours MAX, prob more like 6 or 7. Got a temp probe? Just keep an eye on it starting at around hour 5 and start tender probe testing around 190 or so.
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Dr Fear

Dr Fear 1268

Posted
Posted
Thoughts on time and temp for a smaller brisket (4.5 lbs)?  Wife comes home from Bristol Farms all excited that she got a brisket on sale for $11/lb.   Me:
230114_908223010.jpg
Anyway, trimmed and ready, but I prefer a long slow cook.  If I toss it on tonight at 225 (electric smoker so temp will stay consistent- deal with it), is 18 hours too long?  
 
21104472b66bc199bec4707002c4ef7e.jpg
8 hours MAX, prob more like 6 or 7. Got a temp probe? Just keep an eye on it starting at around hour 5 and start tender probe testing around 190 or so.
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