All Things Brisket

[NateHitch 1282]

I'd skip the marinade, mustard and heb rub and just apply a little salt and a lot of pepper and cook it until it's done

[DDD Dad 14251]

I'd skip the marinade, mustard and heb rub and just apply a little salt and a lot of pepper and cook it until it's done

What about Butterfingers?

[Royal With Cheese 3]

4 hours ago, NateHitch said:

I'd skip the marinade, mustard and heb rub and just apply a little salt and a lot of pepper and cook it until it's done

This man knows how to season a brisket. Just saying.

[AustinMT 952]

16 hours ago, Bevo said:

So, what is the consensus best way to cook. I have a 10lb brisket that I marinated tonight using a brisket marinade that I picked up at HEB. I'll put mustard on it tomorrow morning and then the HEB brisket rub. I will add some black pepper and put on the kamado at 240 degrees: What fuel should I use - is oak or pecan wood charcoal okay - do I need wood chips - do I need a small pan of water? After 4 hours, I will take it off the grill and wrap it in foil and put it in the oven for an additional 5 hours. After I put the brisket in the oven, I will put some pork ribs on the kamado. How long will those suckers take? What is the best way to cook them?

I stopped reading at “marinated”

 

[Al_4_ISU 12409]

On at 4:45AM Central. Salt, black pepper, garlic powder on the rub. $2.99/lb.




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[deadshank 24651]

1 hour ago, Al_4_ISU said:

On at 4:45AM Central. Salt, black pepper, garlic powder on the rub. $2.99/lb.




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Open the smoker lid every 15 minutes, take a picture, post picture. 
 

repeat until done. 

[Al_4_ISU 12409]

Open the smoker lid every 15 minutes, take a picture, post picture. 

 

repeat until done. 

See you Monday.

 

I grabbed the pic right after I put it on. That lid isn’t cracking till we wrap it

[hornian 5205]

On 7/25/2020 at 7:36 PM, Bevo said:

So, what is the consensus best way to cook. I have a 10lb brisket that I marinated tonight using a brisket marinade that I picked up at HEB. I'll put mustard on it tomorrow morning and then the HEB brisket rub. I will add some black pepper and put on the kamado at 240 degrees: What fuel should I use - is oak or pecan wood charcoal okay - do I need wood chips - do I need a small pan of water? After 4 hours, I will take it off the grill and wrap it in foil and put it in the oven for an additional 5 hours. After I put the brisket in the oven, I will put some pork ribs on the kamado. How long will those suckers take? What is the best way to cook them?

[Hpara759 1777]

3 hours ago, Al_4_ISU said:

On at 4:45AM Central. Salt, black pepper, garlic powder on the rub. $2.99/lb.




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wrapped with bacon??

[RMac5 1550]

That brisket looks huge, could be just the cooker size though.

[Coyote 269]

On at 4:45AM Central. Salt, black pepper, garlic powder on the rub. $2.99/lb.




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Looks like a pit boss. Stick a water pan in there and get the brisket off of the direct heat in the center. Every long cook I had without the water pan resulted in a pretty tough bottom side as the heat is directly below the meat.

[Al_4_ISU 12409]

That brisket looks huge, could be just the cooker size though.

It’s fucking massive

[Al_4_ISU 12409]

Looks like a pit boss. Stick a water pan in there and get the brisket off of the direct heat in the center. Every long cook I had without the water pan resulted in a pretty tough bottom side as the heat is directly below the meat.

It’s too big to avoid the direct heat, so we closed the gate and backed the overall heat level down after we hit 180.

It’s a Pit Boss, and the wife added the water pan while I was out.

[Al_4_ISU 12409]

wrapped with bacon??

Just the appearance. Super thin fat layer on the side that was tough to trim while taking the cap off.

[Paco 1932]

Did you run out of pepper?

[Al_4_ISU 12409]

Not the best brisket I’ve had but still delicious

[Hpara759 1777]

Good smoke ring

[Al_4_ISU 12409]

Good smoke ring

I was pleased with that. Got a bit concerned with how quick it got to temp, but we let it rest in the oven and put it back on the smoker to heat back up before dinner. Ended up with great bark, but the lean end definitely got drier than ideal.

[Al_4_ISU 12409]

Left over brisket breakfast tacos. FTMFW.

[ROFL BOX 6647]

11 hours ago, Hpara759 said:

Good smoke ring

 Yeah, I don't think I've ever seen one that was thicker.

[Chewbacca 7730]

 Yeah, I don't think I've ever seen one that was thicker.

That's what she said.

[DalTxHornFan 3085]

On 8/1/2020 at 6:48 PM, Al_4_ISU said:

Not the best brisket I’ve had but still delicious

I've just gotta ask.  What kind of a man eats broccoli with brisket?

[utee94 15745]

That chunk of broccoli in the pasta salad makes the whole meal health food!

[Al_4_ISU 12409]

I've just gotta ask.  What kind of a man eats broccoli with brisket?

Pasta salad is a summer staple here. We had smoked beans too.

[After irth 1243]

9 hours ago, DalTxHornFan said:

I've just gotta ask.  What kind of a man eats broccoli with brisket?

 

[Buzzrock 14871]

15 lb prime from Costco, trimmed off about 3.5 lbs. Deckle and another big fat vein were a lot to deal with. 250° for about 12 hours, 2nd pic is when I wrapped it. Overshot the temp by a little so it was a little too fall-apart. Had to trim a lot of fat out of the middle of the point. Tasted awesome though.

[77horn 216]

Quote

15 lb prime

Back in the late 90s and early 00s I worked a lot of BBQ based fundraisers for college scholarships, scout troops, etc.  Back then, all briskets were 8 lbers.  Never saw a 10 lb.  Now they are all 12+ lb

[Chewbacca 7730]

15 lb prime from Costco, trimmed off about 3.5 lbs. Deckle and another big fat vein were a lot to deal with. 250° for about 12 hours, 2nd pic is when I wrapped it. Overshot the temp by a little so it was a little too fall-apart. Had to trim a lot of fat out of the middle of the point. Tasted awesome though.

I'm done repping you until i see a pic of you and Ed. Bonus points for either your pool or his garage in the background.

[Buzzrock 14871]

15 lb prime

Back in the late 90s and early 00s I worked a lot of BBQ based fundraisers for college scholarships, scout troops, etc.  Back then, all briskets were 8 lbers.  Never saw a 10 lb.  Now they are all 12+ lb


I had to dig thru a bunch of 18 pounders to find a 15.

[Buzzrock 14871]

I'm done repping you until i see a pic of you and Ed. Bonus points for either your pool or his garage in the background.

I told you, he’s on the road. Here’s a pic he sent to the me and the neighborhood guys.

[Chewbacca 7730]

I told you, he’s on the road. Here’s a pic he sent to the me and the neighborhood guys.

Don't change the subject, Buzz. I told you the rules, now deliver.

[Gatorubet 30097]

I don’t see Furiosa

[Buzzrock 14871]

Don't change the subject, Buzz. I told you the rules, now deliver.

Tone.

[Cajun 11675]

9 hours ago, Chewbacca said:

9 hours ago, Buzzrock said:

I told you, he’s on the road. Here’s a pic he sent to the me and the neighborhood guys.

Don't change the subject, Buzz. I told you the rules, now deliver.

Cannonball Run remake?

[thunderlounge 7757]

13 hours ago, Buzzrock said:

 

I told you, he’s on the road. Here’s a pic he sent to the me and the neighborhood guys.

 

 

 

[Buzzrock 14871]

Cannonball Run remake?

Filming Series 2

[El Tri 401]

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 1.5 hours.

Homemade Mac and cheese and potato salad.









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[Al_4_ISU 12409]

Looks great.  I'd be interested in that potato salad recipe too.  Love the pickle and onion garnish.

[Buzzrock 14871]

Yeah $2.79 here, that’s lower than I paid last week.

[El Tri 401]

4 hours ago, Al_4_ISU said:

Looks great.  I'd be interested in that potato salad recipe too.  Love the pickle and onion garnish.

waiting for my wife to send me the recipe. it's pretty simple though from when i've seen her make it. potatoes, hard boiled eggs, mustard and mayo (not sure the ratio), diced pickles, dill

[El Tri 401]

4 hours ago, Al_4_ISU said:

Looks great.  I'd be interested in that potato salad recipe too.  Love the pickle and onion garnish.

from the wife

"chop potatoes, then boil potatoes (soft but not mushy other wise you get mashed potatoes) 

boil eggs and chop

mustard

Mayo

diced onions

diced pickles

diced pimento

Dill weed

Salt to taste 

dash of pepper 

 

Sorry I don't measure anything just throw it all together and add things to taste"

[NateHitch 1282]

That's pretty much the recipe I use but I throw on a tbsp or two of pickle juice and a touch of celery salt

[Steel Shank 9414]

messy ass cutting board =/= Dry as fuck

Nice work.

[NOMAAA 1696]

well done! that looks great.

[RMac5 1550]

Yeah that entire plate looks great.

[Etexhorn13 3036]

I can’t go back through this whole thing to find out if it’s already been said, but I’m looking for some pointers on my first brisket on my kamado. Should be about 9.5-10# after trimming... ideal temp/cook time I should be looking for? Any other tips would be appreciated. I’ve smoked ribs and pork butts but this will be my first attempt at a brisket. 

[AustinMT 952]

Keeping it simple:  salt and pepper, coarse, 2:1 or 3:1 pepper to salt by volume.  Smoke at 225. (Or 250 I’d you prefer) wrap at 165 degrees in butcher paper preferably, increase temp to 250 if it’s not already there (if it stalls I push to 275 when wrapped), pull when it hits 203-205ish, checking for the smooth insert with the probe.  Let it rest in a cooler for an hour or so.  I wrap it in foil before it goes in the cooler just to keep it less messy.

[Lurch 5921]

You can comfortably add more pepper than 3:1. Get good coverage, see no meat...

 

You’ll want a water pan above the heat shields, below the grates.

 

Check for grill temp at grate, not dome.

 

If brisket doesn’t fit, place an upright beer can underneath. It will shrink as it cooks until you can take the can out.

 

That huge cold chunk of meat will hold the air temp down for a while. Don’t get tricked into thinking the temp is too low and open the vents. When the meat stops pulling down the temp, you’ll see a spike and now your too high if you panicked. Be patient, it will climb up into your target temp zone.

 

Don’t even look at it the first 4-5 hours. Don’t bother spritzing etc. keep the lid closed.

 

Coolers are for holding, not resting:

 

*If you want to eat an hour after you pull it, just leave it on the counter, uncovered, at least 45 mins. Up to 1.5 hrs is fine. This is resting. No cooler involved.

 

*If you want to wait more than 1.5 hours, wrap it in foil and a towel and place in cooler. This is holding. Pull 45 mins before serving time, unwrap and place on counter to rest for that last 45 mins.

 

 

[RMac5 1550]

Everyone is different on how they handle the brisket after it’s cooked. I think the best results come from letting the brisket rest/cool off after cooking. It’s very similar to a steak coming off a hot grill, all the juices are pulled to the surface of the meat. If you cut into it while it’s still smokin hot you will lose a ton of juice.  If you are going to put it in a cooler, let it rest on a counter or whatever with a towel draped over it for 30-40 minutes, then wrap in foil and put into the cooler. If you wrap in foil right out of the cooker and into a cooler it will turn into the texture of pot roast. Good luck on the cook, post up some pics.

[Buzzrock 14871]

I just did one on the egg. 45 mins per lb at 250° is a pretty good start. Wrapping accelerates things.