All Things Brisket

[Lurch 5921]

That seems to be the right plan. Water pan for sure

[Buzzrock 14871]

Smoked brisket pho anyone?



From Pho Cue in Atlanta. Cheeky.

[wd40 1976]

Charlie didn't get much USO.  he was dug in too deep, or moving too fast...

[AustinMT 952]

5 hours ago, Buzzrock said:

Smoked brisket pho anyone?



From Pho Cue in Atlanta. Cheeky.

Great idea, but that brisket looks incredibly dry and stringy

[Spur08 381]

It looks like it was cut the wrong way

[CycleTex87 2954]

3 hours ago, wd40 said:

Charlie didn't get much USO.  he was dug in too deep, or moving too fast...

His idea of R&R was cold rice and a little rat meat. 

[AustinMT 952]

10 hours ago, CycleTex87 said:

His idea of R&R was cold rice and a little rat meat. 

Was it smoked at 225?

[ROFL BOX 6647]

FYI, prices from Dwayne Dougherty in Oak Hill.

https://m.facebook.com/DwayneDougherty.Firewood

Sent from my SM-G950U1 using Tapatalk

[Johnny Sack 8397]

Used the brisket chili recipe posted on the Surly recently.  Never had done that.  Man it was outstanding.

[Willfully Horn 7913]

Has anyone smoked a wagyu brisket?

 

[Etexhorn13 3036]

Considering just smoking a point or flat for myself and a buddy tomorrow and don’t want to fuck with the whole brisket. Trying to figure out how timing would work, would that still be around an hour-hour fifteen per lb?

[AustinMT 952]

6 hours ago, Willfully Horn said:

Has anyone smoked a wagyu brisket?

 

Yes — done a couple, and have one in the freezer now.  I read conflicting advice online — more fat so cook to a lower final temp (made no sense to me); more fat so cook to a higher internal temp so it will all render (like 215);  cook as you normally would.  I chose the latter, monitored the temp, wrapped in butcher paper at 165, pulled at 205/“like butter” test, and it was very good.  The point, in particular, has more fat throughout the meat.  Here’s a pic of one I did:

[Willfully Horn 7913]

Thanks!

Your strategy makes sense to me. The menu is set for 10/10!

[Paco 1932]

I've done a few of the HEB wagyus. Cooks a bit faster, but all still seemed to get done around the same temp range as a prime.

[Murfdogg21 4412]

20 hours ago, Etexhorn13 said:

Considering just smoking a point or flat for myself and a buddy tomorrow and don’t want to fuck with the whole brisket. Trying to figure out how timing would work, would that still be around an hour-hour fifteen per lb?

It’s more like 1.5 hrs/lb when you do just the point half at 250F. 

[UTexasFight 9380]

This turned out well

[luke duke 6388]

You need to up your cutting board game.

[hornian 5205]

On 10/4/2020 at 4:28 PM, luke duke said:

You need to up your cutting board game.

Also, his slicer game. 

[Cajun 11675]

Yeah, that's too beautiful of a brisket to cut with a Weedeater.

[pops 6974]

Something something... fucking up a wet dream

[jw4381 3063]

Trying a New Mexico twist on these two: Chimayo red chile added to the salt and pepper rub.



Trimmed fat dog treats on top.

Going to be close to 50 pounds of meat done in this cook with pork chicken and sausage going on tomorrow.

[CycleTex87 2954]

What time should we get there?  just before kickoff?

[Cajun 11675]

2 hours ago, jw4381 said:

Going to be close to 50 pounds of meat done

That's what she said.

[AustinMT 952]

5 hours ago, jw4381 said:

Trying a New Mexico twist on these two: Chimayo red chile added to the salt and pepper rub.



Trimmed fat dog treats on top.

Going to be close to 50 pounds of meat done in this cook with pork chicken and sausage going on tomorrow.

I like this. I add a bit of ground ancho Chile to my salt and pepper rub.  

[jw4381 3063]

Carne Asada.
 

Last time I did 2 briskets like this they were on for 22 and 23 hours. Fucking melted in your mouth. 

[jw4381 3063]

Dog treats

[jw4381 3063]

Time to wrap.





Put the pork shoulder on at 12:30 am, pork loins on at 7 am. Briskets have been on for 17 hours.

[jw4381 3063]

Whelp, fuck this game.

[jw4381 3063]

Thigh slider snack. Pretty good.

[jw4381 3063]

Pulled one brisket at 27.25 hours (204 degrees) and the other at 28 hours (205 degrees). Too much meat in the chamber. That’s what she said.

[jw4381 3063]

Shit’s good y’all.

[Braff Zacklin 13418]

Why make one post when you can make 20?

[NateHitch 1282]

28 hours? Was it a 30lb brisket?

[jw4381 3063]

No I have trouble keeping the heat up. But it was two 15 pounders after trimming. Plus all the other meat. 

[Deej 76566]

18 hours ago, jw4381 said:

Too much meat in the chamber.

"Impossible!" -South Austin's Mom

[Paco 1932]

You could've gone to Franklin five times

[UTexasFight 9380]

Smoking a brisket tomorrow and vacuum sealing. road tripping on Friday, reheating for dinner Friday or saturday.

how long in a pot of boiling water do you think it will take to reheat?

Looking at 8lbs trimmed.

 

[Sam Lin 3541]

Don't do it at boiling, keep the water 140-160F (boil it, turn off the stove, put in your meat). Then just check the water with a thermometer at 15min intervals and turn the stove on for a minute or so to raise the temp when needed. Plan 1-2hr of reheat time, longer if frozen. If you have a sous vide machine, it's the easiest and most brainless way to reheat, set it to 145 and drop the meat in for 2hr.

[AustinMT 952]

8 hours ago, Sam Lin said:

Don't do it at boiling, keep the water 140-160F (boil it, turn off the stove, put in your meat). Then just check the water with a thermometer at 15min intervals and turn the stove on for a minute or so to raise the temp when needed. Plan 1-2hr of reheat time, longer if frozen. If you have a sous vide machine, it's the easiest and most brainless way to reheat, set it to 145 and drop the meat in for 2hr.

I do something like this, except I let teh brisket thaw if frozen, put the brisket in a cooler and pour the hot water over it. Will take longer than boiling.  Here is Daniel Vaughan’s method:

https://www.texasmonthly.com/bbq/faux-vide/

 

[NoRagrets 1125]

On 10/2/2020 at 11:48 AM, Willfully Horn said:

Has anyone smoked a wagyu brisket?

 

I did last weekend. It was a small one from heb. It was very good.

[ousuxndallas 65]

Smoked a 15 lb er yesterday. A little on the fatty side, but came out alright. Great smoke ring, beautiful crust. Started following the advice on here to apply the rub, then cover every square inch with pepper.

[Anastasis 23395]

7 hours ago, ousuxndallas said:

Smoked a 15 lb er yesterday. A little on the fatty side, but came out alright. Great smoke ring, beautiful crust. Started following the advice on here to apply the rub, then cover every square inch with pepper.

[Lurch 5921]

Smoked a 15 lb er yesterday. A little on the fatty side, but came out alright. Great smoke ring, beautiful crust. Started following the advice on here to apply the rub, then cover every square inch with pepper.

Bullshit! This is photoshop’d! You panted that ring in!

(Nice job)

[CoachTex 2618]

It has begun. 17 lbs 

[CoachTex 2618]

1 hour in.

[Incredulity 11564]

Stop doing  that or you will still be smoking it tomorrow 

[NateHitch 1282]

It has begun. 17 lbs 

There's a lot going on there, are you just smoking one brisket or do you have some other stuff going too? That's a lot of probes

[NateHitch 1282]

And how do you like that smoker? Never heard of Rivergrille

[VirginiaLonghorn 4750]

On 9/20/2020 at 6:11 PM, AustinMT said:

Great idea, but that brisket looks incredibly dry and stringy

You’re correct.  They should have put it in one their pho cups ...

[CoachTex 2618]

3 hours ago, NateHitch said:

 

 

There's a lot going on there, are you just smoking one brisket or do you have some other stuff going too? That's a lot of probes
 

 

One brisket with a probe in the flat and one in the point. Temp probe at the top of the box and below the brisket.  Door thermometer is off. Don't really need the one at the top of the box but what the hell. 11 hours in and 11 degrees to go.