All Things Brisket

[texanbychoice 354]

[SHOOTER12 8789]

On 6/5/2020 at 10:38 PM, ousuxndallas said:

Pretty good cook over Memorial day weekend. My damn Smoke thermometer gave up the ghost halfway through, so had to do it the old fashioned way by touch.

 

On 6/5/2020 at 10:59 PM, Lurch said:

Did you paint that ring on?!?

Looks fantastic, and no shit, that smoke ring looks like something out of a BBQporn flick.

[Chewbacca 7730]

Salt and pepper night before ok, or do you wait until it goes on?

[Sam Lin 3541]

Night before is fine. May even be better.

[Chewbacca 7730]

This thing seems to be cooking really fast. It was 12# before trimming. I put it on at 250 4.5 hours ago and it's already at 175.

[Lurch 5921]

I’d guess it’s about to stall, but that does seem fast.

You sure it’s 250* at grate level?

[Chewbacca 7730]

1 hour ago, Lurch said:

I’d guess it’s about to stall, but that does seem fast.

You sure it’s 250* at grate level?

This is a strange brisket.  The flat is running 10-12* cooler than the point.  I'm only using my BGE thermometer, but that's what I always use.  I'm reasonably confident it's accurate.  Point is at 185 and the flat is still holding at 175.  I think it's time to wrap.

[Chewbacca 7730]

Just wrapped it.

[ousuxndallas 65]

I bought a Fireboard 2 the other day. My wiener is enchubbened. Hopefully it comes in late next week.

So, what's the consensus on remote thermometers? My Smoke was great, lasted 3 or 4 years, not bad for $99. Need to replace it.

[Roofle 266]

3 minutes ago, ousuxndallas said:

On 6/5/2020 at 11:51 PM, Roofle said:

I bought a Fireboard 2 the other day. My wiener is enchubbened. Hopefully it comes in late next week.

So, what's the consensus on remote thermometers? My Smoke was great, lasted 3 or 4 years, not bad for $99. Need to replace it.

I have been using one of these and like it, but I wanted a cook history and more range. Looks like the Fireboard will come in Friday now, so I'll have more to report then.

[Jerry Callo 8665]

I've used the Fireboard for while now and it is great - 6 temp probes.  I used it at Thanksgiving to cook two turkeys at the same time on separate cookers with probes in both dark and white meat.

The Fireboard 2 seems to have more of a usable screen on the unit, but I adjust everything from my phone anyway.

[Lurch 5921]

I’m still rocking the maverick et732. I like the fancy ones but will ride this until it dies

[Chewbacca 7730]

Fuck, i love brisket

[Lurch 5921]

What did total cook time come out to?

[Chewbacca 7730]

What did total cook time come out to?

Ended up around 12 hours. Maybe 11.5.

 

[BearSchlong 8077]

What temp did you pull it? Was it tender? How long a rest?

[Chewbacca 7730]

What temp did you pull it? Was it tender? How long a rest?

Pulled at 203, rested for 30 min. It was great, just cooked fast.

 

[Roofle 266]

Anyone having trouble getting briskets from HEB Curbside? They seem to have disappeared. I haven’t set foot in a store in a while since all of this started. I may have to drop in and take a look in-store.

[NateHitch 1282]

I don't want someone else picking out a brisket for me, I'd just go in

[Dutch 4465]

2 hours ago, NateHitch said:

I don't want someone else picking out a brisket for me, I'd just go in

This.  If I'm spending what a brisket costs these days, I'm damn sure going through every one in the case to find the best one.

Edited June 11, 2020 by Dutch

[AustinMT 952]

7 hours ago, Roofle said:

Anyone having trouble getting briskets from HEB Curbside? They seem to have disappeared. I haven’t set foot in a store in a while since all of this started. I may have to drop in and take a look in-store.

HEB has a very limited supply of brisket at the stores I go to (Four Points and Lakeway).  They have been completely out the last few times I have gone.

[utee94 15745]

14 minutes ago, AustinMT said:

HEB has a very limited supply of brisket at the stores I go to (Four Points and Lakeway).  They have been completely out the last few times I have gone.

Yeah same here, with Volente and Lakeline.  It's very hit or miss.  I suspect you're going to have to go in, if you want a chance to buy.

 

[Chewbacca 7730]

This.  If I'm spending what a brisket costs these days, I'm damn sure going through every one in the case to find the best one.

This is the truth. Got mine at Costco. 5.99/lb for a prime brisket. Last one i bought a couple months ago was 3.79.

[Lurch 5921]

Pulled at 203, rested for 30 min. It was great, just cooked fast.  

An hour+ per pound seems about right. It’s like it cooked fast early, but then slowed down to expectation

[ousuxndallas 65]

Got a 14 lb going today. Just pulled it. Will show pics once it's done resting. Cooked from 7 am until 5:30 pm (10.5 hrs). I cut away most of the hard fat cap, I think that helped speed up the cook.

[luke duke 6386]

A 27 hr rest is plenty.

[Lurch 5921]

Today’s seasoning. In ceramic thread we had been talking about upping the pepper for better flavor and bark

 

 

[McFly 606]

Needs more pepper.  Can still see the meat.  Also courser grind.

[Lurch 5921]

It seems like a lot already. First time Ive applied them separately rather than mixing.

If any does one this weekend, post a pic before you put it on. I’m interested to see how it looks

[conVINCEd 21468]

Once you think you have enough pepper, put on more pepper.  When you think you have a shit ton of pepper, put on more pepper.  When you think you have a metric shit ton of pepper, you might have enough pepper at that point.

[Lurch 5921]

This was McCormick course black pepper. What are you guys using?

[thunderlounge 7757]

salt:pepper = 1:7, or even 1:9. That’s where it’s at.

1:2? that... that’s for quakers. 

[Dutch 4465]

38 minutes ago, Lurch said:

This was McCormick course black pepper. What are you guys using?

 

Tones or Fiesta course ground pepper work well also. Then apply as follows:

40 minutes ago, conVINCEd said:

Once you think you have enough pepper, put on more pepper.  When you think you have a shit ton of pepper, put on more pepper.  When you think you have a metric shit ton of pepper, you might have enough pepper at that point.

For a long time, I went by the 1:1 ration of salt to pepper.  Now, I'm ~ 3:1.  For beef ribs, more like 6:1 (beef rib loves and needs pepper).

[McFly 606]

[luke duke 6386]

This is the correct answer

[utxmike05 1825]

For a long time, I went by the 1:1 ration of salt to pepper.  Now, I'm ~ 3:1.  For beef ribs, more like 6:1 (beef rib loves and needs pepper).

Totally agree. I am light on salt now compared to the coarse pepper. I tell friends that ask to use plentyyyyy of pepper.

I also used to mix the S&P together in a shaker. But when adding to the meat together they didnt come out at same rate.

So awhile back I changed to just sprinkling them on separately. It’s much easier to see the salt go on uniformly when it’s solo. So they aren’t any patches. Then I add pepper last.


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[utxmike05 1825]

Ready when my dad arrived. Happy Fathers day to the Fathers in here.




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[Tailgate 3018]

Pepper I got per Franklin’s mix of 50/50 16-mesh pepper and kosher salt. I do coat mine heavy enough where you don’t see meat...the bark it creates is very nice.

Doing one for my sister this week who arrives tomorrow. Will try and post pics.

[Lurch 5921]

Post pics of brisket too

[CoachTex 2617]

Going on now.

[ROFL BOX 6647]

1st brisket on this rig & I have only had it around 3 years now.

Done lots of ribs (all varieties), pork belly... think I will go after a shoulder or butt as my next foray. Some kind of anatomy, anyhow.

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[Braff Zacklin 13415]

Not sure why you're carving the point like that, but +rep, anyway.

[ROFL BOX 6647]

11 minutes ago, Braff Zacklin said:

Not sure why you're carving the point like that, but +rep, anyway.

I didn't separate the point from flat right away, did that later.

[Braff Zacklin 13415]

Works best if you carve the point perpendicular. Instead, it looks like you're cutting at an angle, which is generally how one carves a flat.

[NOMAAA 1696]

i buy whole peppercorns and grind them myself, one by one to the coarseness that i want.

[ROFL BOX 6647]

36 minutes ago, NOMAAA said:

i buy whole peppercorns and grind them myself, one by one to the coarseness that i want.

If you're not using an artisanal delivery service, then did you even harvest on your own, bro?

[CoachTex 2617]

7 hours in. Wrapped 

[CoachTex 2617]

[Focht Up 631]

Looks a tad dry

[CoachTex 2617]

Believe it or not.  It was not.