All Things Brisket

[VABuckeye 2481]

Fuckin Californians man

[jw4381 3251]

Choo choo bitches

[Napoleon 8852]

20 hours ago, Dr Fear said:

21 hours ago, Lurch said:

I almost never pull before 203* anymore

I've gotten of the opinion that way more people pull too early rather than late.

I did with an Argentine girl that I knew that I did not want to have permanent ties with even though her English was pretty good and she had the body of a supermodel (at that time).

The fact that she got 5 to 6 massive tattoos over the next 15 to 18 months on her (formerly) beautiful skin really solidified that I made the right decision.

As for brisket, I've got to not pulling until the damned thing is black and you and pinch off a corner if need be. I don't need the thermometer anymore. (And I don't even do more than 1 to 3 briskets/year.

[Napoleon 8852]

On 5/1/2020 at 2:51 PM, Jerry Callo said:

Back to brisket - I managed to find Prime brisket at my Costco today at $2.79 / pound.  Based upon the dire predictions about the price and availability of beef, I feel like I won the lottery (small scratch off prize, but won the lottery nonetheless). 

Does Costco process their own livestock?

I remember reading an article about 1 to 2 years ago about how they sell so much chicken that they were trying to eliminate the middle man. I'm wondering if they do this with all of their meats.

[Jerry Callo 8968]

Don't know, but they were out of both chicken and pork yesterday at noon.

[Napoleon 8852]

16 hours ago, Sbbruin said:

And why I don’t cook brisket much.  I have pork butt and ribs nailed.  But have never made a brisket I’m proud of.  I think it requires old school offset smoke .  Or a metal turkey pan with liquid smoke.  Maybe I should just stick with sushi. 

 

2 hours ago, Chewbacca said:

16 hours ago, Sbbruin said:

And why I don’t cook brisket much.  I have pork butt and ribs nailed.  But have never made a brisket I’m proud of.  I think it requires old school offset smoke .  Or a metal turkey pan with liquid smoke.  Maybe I should just stick with sushi. 

What are you cooking on?

I use a Weber Smokey Mountain 18" (or maybe 18 1/2").

I used to put water in the heat sink tank, but now I put two terra-cotta plant pot bases in the heat sink.

Also, I've found that the lower quality of meat, the better.

[conVINCEd 21477]

27 minutes ago, jw4381 said:

Choo choo bitches

So, you took a picture of your smoker with your phone, and instead of posting the picture,  you took a screenshot (picture) of the picture and posted that?

 

[Chewbacca 7830]

I use a Weber Smokey Mountain 18" (or maybe 18 1/2").

I used to put water in the heat sink tank, but now I put two terra-cotta plant pot bases in the heat sink.

Also, I've found that the lower quality of meat, the better.

I've found water to be key for me, but I'm in CO and it's dry as fuck here.

[Paco 1960]

Choo choo bitches

Holy bitter fucking bark Batman clean up your fire

[DDD Dad 14662]

Holy creosote!

[jw4381 3251]

1 hour ago, conVINCEd said:

So, you took a picture of your smoker with your phone, and instead of posting the picture,  you took a screenshot (picture) of the picture and posted that?

 

Yeah. It was a short video but I couldn’t get that on here. I’m old and technology baffles me. 

[Sbbruin 22146]

1 hour ago, VABuckeye said:

Fuckin Californians man

No shit.  Douchebags of the highest order.

[Sbbruin 22146]

3 hours ago, Chewbacca said:

17 hours ago, Sbbruin said:

And why I don’t cook brisket much.  I have pork butt and ribs nailed.  But have never made a brisket I’m proud of.  I think it requires old school offset smoke .  Or a metal turkey pan with liquid smoke.  Maybe I should just stick with sushi. 

What are you cooking on?

Masterbuilt Electric smoker.  

[jw4381 3251]

Meat wasn’t on yet. If that matters. 

[Tailgate 3081]

I had never cooked a brisket I was proud of either. Until quarantine started. I had time to read Franklin’s recipe and process. Nailed that sumbitch on the first try. Highly recommend the videos of people showing you how he does it and also his book. 

Perfect basic recipe. No bullshit. I didn’t even take pics...just started eating and drove 1/4 to my parents and 1/4 to my wife’s dad.

Ill try and post pics of the next one waiting in the freezer.

 

[NateHitch 1282]

I cooked one of the best briskets I've ever done around a month ago. Weather forecast seemed good, slight chance of rain. Got the brisket on around 4am and have it chugging along at 250ish. Around 7am I see lightning off in the distance and don't pay it too much attention, seemed like it was moving to the north and would miss us. Next thing I know all hell breaks loose, strong winds, torrential rain, firebox temp drops to 110 degrees and can't raise it no matter what. Wait out the storm for about 30 min and get the temp back up and then the winds kick back up and it's a constant battle to maintain any sort of even temp. It would spike to 325 and then down to 200. Finally just gave up, wrapped it and moved it to the oven around noon. Figured it was all a waste now and just wanted to be done with this one and move on. Then it got to 203 and I probed and it was smooth as butter and I instantly knew it was gonna be a good one. There's no rhyme or reason to brisket, you can do everything perfect and it turns out shitty or everything that can go wrong will and it turns out perfect

[LongestHorn 772]

Burnt orange Weber Genesis gas grill with hickory chips in the box smoke last night. I’m a noob inspired by all y’all and Franklin’s online guide. Put 13 lbs on cold at 9:45 pm at 220 F. Hit 150 F internal stall that lasted forever. Wrapped in foil at 8 am and didn’t reach 200 F internal until after Noon. Toweled it and stuck it in an ice chest for 4 hours. No smoke ring, but connective tissue is broken down to collagen, I’m told.


Sent from my iPhone using Tapatalk

[NateHitch 1282]

Good looking brisket, smoke ring is a superficial detail

[Sbbruin 22146]

OK, this just made it all worthwhile. These are without question the best breakfast tacos I've ever eaten. And sitting on my boat enjoying them makes it a grand slam.

[NateHitch 1282]

Few things better than next day, leftover brisket tacos, sandwiches, enchiladas or whatever else you can think of

[Sbbruin 22146]

1 hour ago, NateHitch said:

Few things better than next day, leftover brisket tacos, sandwiches, enchiladas or whatever else you can think of

It was way better than the initial version.  Very tender.

[Napoleon 8852]

1 hour ago, Sbbruin said:

It was way better than the initial version.  Very tender.

A Pacifico or two with breakfast?

Are you in Marina del Rey [said sounding like Fred Armison on "The Californians"]?

Redondo? Further north? Further south?

Edited May 3, 2020 by Napoleon

[Sbbruin 22146]

17 minutes ago, Napoleon said:

A Pacifico or two with breakfast?

Are you in Marina del Rey [said sounding like Fred Armison on "The Californians"]?

Redondo? Further north? Further south?

San Pedro.  I was in Channel Islands Harbor for about 13 years, but moved 2 years ago to be closer to Catalina Island.  I love sailing the Channel Islands (Santa Cruz, Anacapa, etc) but the fam isn’t as into that.  The harbor is way less picturesque here though, but I went to Catalina like 7 or 8 times last year. 

[Paco 1960]

You ever pulled out of San Pedro late one night when the moon and stars were shining bright? Maybe driving up on Grapevine Hill passing cars like they were standing still?

[NateHitch 1282]

12lb brisket trimmed down to probably 11lbs, put it on at 4am. Stalled at 145° which I thought was unusual. Probed it when it hit 203° and it went through with no resistance. Really happy with this one, looking forward to cold brisket/mayo sandwiches tomorrow

[Napoleon 8852]

4 hours ago, Sbbruin said:

San Pedro.  I was in Channel Islands Harbor for about 13 years, but moved 2 years ago to be closer to Catalina Island.  I love sailing the Channel Islands (Santa Cruz, Anacapa, etc) but the fam isn’t as into that.  The harbor is way less picturesque here though, but I went to Catalina like 7 or 8 times last year. 

I was a topless extra as a ~guard/henchman on an episode of Pamela Anderson’s show “V.I.P.” In that park with the Chinese pagoda (?) in San Pedro and an extra as blue-collar guy with blue-collar car on the suspension bridge in the Port of LA in the scene from “Gone In 60 Seconds” where Nicholas Cage uses the ramp of a large flat-bed tow truck to jump the multi-car pileup blocking his escape from the BMW-driving plain-clothes cops, so I know where you’re talking about. 

[Jerry Callo 8968]

Here's my apocalypse brisket. Forgot the money shot. Best brisket yet. Still trying to dial it in. Bark didn't hold up great once wrapped. Tasted great, though.

[DDD Dad 14662]

Money shot?

[Jerry Callo 8968]

Money shot?

Juicy slices.

[Chewbacca 7830]

1 hour ago, Jerry Callo said:

Here's my apocalypse brisket. Forgot the money shot. Best brisket yet. Still trying to dial it in. Bark didn't hold up great once wrapped. Tasted great, though.

I've heard Franklin say he takes the bark just past perfect because he knows it will soften up when wrapped, and then will be money when you eat it.

[Napoleon 8852]

On 5/2/2020 at 4:36 PM, jw4381 said:

Choo choo bitches

That bitch was fuckin’ smokin’!!

[Lurch 5951]

12lb brisket trimmed down to probably 11lbs, put it on at 4am. Stalled at 145° which I thought was unusual. Probed it when it hit 203° and it went through with no resistance. Really happy with this one, looking forward to cold brisket/mayo sandwiches tomorrow

I wondered how you only trimmed down from 12lb to 11, but then I saw the pic

[elfenix 34775]

i forgot the temp for hot n fast.  300°?

[Sbbruin 22146]

So I vacuum sealed a chunk of the brisket, served the kids brisket sandwiches last night, and just made myself this finominle brisket cheddar melt. Brisket is now all gone.

[tx 3 putt 78739]

Wood 

[NateHitch 1282]

i forgot the temp for hot n fast.  300°?

About tree fiddy

[Buzzrock 15140]

I had a vacuum sealed point sitting in the freezer, so I heated it back up with the sous vide for brisket grilled cheese sandwiches. I still had a good bit left so I made this chili:

https://www.vindulge.com/smoked-brisket-chili-recipe-and-video/

Left out the beans and corn and didn’t have any coffee, but it was still damn good. I let it simmer about 90 mins.

[jw4381 3251]

Trying my first full brisket tomorrow. Starting the cook at 10 pm. 
 

Wish me luck. 

[NateHitch 1282]

How much does it weigh?

[jw4381 3251]

13.86. 
 

 

[jw4381 3251]

Did a salmon tonight to warm up. 

 

[Dr Fear 1290]

Trying my first full brisket tomorrow. Starting the cook at 10 pm. 
 
Wish me luck. 

You must fight the urge to pull it too early. Fight it!

[jw4381 3251]

2 minutes ago, Dr Fear said:

57 minutes ago, jw4381 said:

Trying my first full brisket tomorrow. Starting the cook at 10 pm. 
 
Wish me luck. 

You must fight the urge to pull it too early. Fight it!

195? Then rest an hour?

Edited May 15, 2020 by jw4381

[Dr Fear 1290]

195?

That is probably too low, I hear 202 a lot, but you gotta probe the flat for the warm butter tenderness, its really is the only way to tell. Start doing it at 190 when you know it won't probe tender and you can get a feel for what it shouldn't be like then maybe every 10 or 15 minutes or so.

I said this here a bit back, but I think most of the dry flats are a result of pulling too early not too late.

[Lurch 5951]

195?

Super unlikely

[Chewbacca 7830]

That is probably too low, I hear 202 a lot, but you gotta probe the flat for the warm butter tenderness, its really is the only way to tell. Start doing it at 190 when you know it won't probe tender and you can get a feel for what it shouldn't be like then maybe every 10 or 15 minutes or so.

I said this here a bit back, but I think most of the dry flats are a result of pulling too early not too late.

Probe, probe, probe. Franklin says most of his come off at 203, but every piece of meat is different.

[jw4381 3251]

Thank y’all. 

[NateHitch 1282]

Yeah 203 does seem to be the magic number. I'd start probing at 200, if there's resistance give it 30 min and try again

[Lurch 5951]

I don’t even bother looking until 200* anymore. I also check 5-6 spots throughout the flat until I know they’re ALL good. I’d rather have some parts cook too long than any spots too short.

[Bevo&Pevo 5527]

Nothing special here, S&P over slow mesquite fire. We were working on a decorative glass door insert and I forgot about it.  Flank end was tiny over done but the fat end was delish.

Edited May 15, 2020 by Bevo&Pevo