All Things Brisket

[CoachTex 2657]

3 hours ago, NateHitch said:

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

 I like the smoker. It's The Home Depot brand that used to be New Braunfels smokers than Oklahoma Joe then next grill. It's all the same stuff just rebranded. Got this one on sale when river grill change their name to next grill. Can't beat it for the price. Metal is a  little thin and gotta stay on top of the temp but works well. 

[Cajun 11771]

On 9/20/2020 at 5:11 PM, AustinMT said:

Great idea, but that brisket looks incredibly dry and stringy

To be fair putting actual good brisket in that shit would be a fucking travesty.

[luke duke 6445]

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.

So much wrong with this post.

[Cajun 11771]

Yup

Reminds me of Molly in Tin Cup when she shows up for her first lesson with all the stuff she bought on late night tv.  "Let me guess, you bought a Golf Watch?"

[Landomatic 3813]

8 hours ago, Cajun said:

Yup

Reminds me of Molly in Tin Cup when she shows up for her first lesson with all the stuff she bought on late night tv.  "Let me guess, you bought a Golf Watch?"

Yeah I think I got a pretty good one too.

/coachtex

[CoachTex 2657]

Your not wrong but kind of new to this.  Turned out pretty good though. 

[thunderlounge 8318]

^ You're

[mapplewhite132 309]

sweet tim tebus wtf is that

[Cajun 11771]

He's a young grasshopper.

He will learn.

[thunderlounge 8318]

1 hour ago, Cajun said:

He's a young grasshopper.

He will learn.

Sure, but how many cows will have to suffer first?

[CoachTex 2657]

3 hours ago, thunderlounge said:

Sure, but how many cows will have to suffer first?

All of them.

[SHOOTER12 8882]

On 11/1/2020 at 8:46 PM, luke duke said:

 

So much wrong with this post.

 

Mang... I think he's got the paranoy.

[Anastasis 23699]

Tough crowd.  I'd eat the shit out of that chopped on a bun with pickles and onions and be one happy motherfucker. 

I think that he just needs the right cutting instrument and a little guidance on slicing. 

Edited November 6, 2020 by Anastasis

[mdleast 8491]

I think all BBQ related threads on Surly could have have (Tough Crowd) added after the main title

[Deej 77665]

On 11/1/2020 at 1:12 PM, NateHitch said:

That's a lot of probes

 

 

"Things South Austin's mom said" for $500, Alex.

[Johnny Sack 8397]

On 11/5/2020 at 8:57 PM, Anastasis said:

Tough crowd.  I'd eat the shit out of that chopped on a bun with pickles and onions and be one happy motherfucker. 

I think that he just needs the right cutting instrument and a little guidance on slicing. 

Or make chili out of it.

[ChickenSandwich 9918]

On 10/22/2020 at 7:46 AM, AustinMT said:

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/

 

I’ve got a Franklin vac pack reserved for TDay. What is the optimal serving temp?  130/140?  Assuming 2-3hrs sous-vide 

Edited November 10, 2020 by ChickenSandwich

[AustinMT 952]

56 minutes ago, ChickenSandwich said:

I’ve got a Franklin vac pack reserved for TDay. What is the optimal serving temp?  130/140?  Assuming 2-3hrs sous-vide 

140

[immortal13 4059]

Looks like he sliced it with a chainsaw 

[pops 7120]

5 hours ago, immortal13 said:

Looks like he sliced it with a chainsaw 

Probably needed one

[Anastasis 23699]

Texas y’all. 
 

[TankedBevo 2495]

So I did this tonight. Passed the jiggle test but I felt it could've been "jigglier". Was very tasty and since it was my second brisket ever I thought it was ace and well received. Does anyone leave it on past 203 to maybe melt some more of the fat? 

 

[NateHitch 1282]

Does anyone leave it on past 203 to maybe melt some more of the fat?

Don't pull based on temp, pull based on probe tenderness

[mdleast 8491]

Yes though speaking of temp, I believe I recall Champ and other pros on here have suggested beef temps more like 210 vs 203.

[Chewbacca 7827]

Yes though speaking of temp, I believe I recall Champ and other pros on here have suggested beef temps more like 210 vs 203.

Franklin says anywhere between 200-210, but most are done right around 203 in his experience.

[TankedBevo 2495]

2 hours ago, NateHitch said:

 

 

Don't pull based on temp, pull based on probe tenderness
 

 

I agree, it probed well at 203 so I went ahead and pulled it but didn't know if anyone left there's on  longer to try and get an even better probe. 

[utee94 16065]

On 11/22/2020 at 10:27 AM, TankedBevo said:

I agree, it probed well at 203 so I went ahead and pulled it but didn't know if anyone left there's on  longer to try and get an even better probe. 

Always depends on the particular cut you're dealing with.  Some are done at 201.  Some might not be done til 209.  When it probes tender it's done, so I'm not sure how I'd leave it on longer to probe... still tender?  You really just have to get a feel for it, so if this one seemed to feel correct on your probe, but didn't eat the way you liked, then next time you could certainly leave it on longer.  

 

[dcbc 14641]

53 minutes ago, utee94 said:

Always depends on the particular cut you're dealing with.  Some are done at 201.  Some might not be done til 209.  When it probes tender it's done, so I'm not sure how I'd leave it on longer to probe... still tender?  You really just have to get a feel for it, so if this one seemed to feel correct on your probe, but didn't eat the way you liked, then next time you could certainly leave it on longer.  

 

Let it go too long and it'll probe like a pot roast.  When I wrap, mine usually probe done around 208 F.  When I went through my no-wrap phase, they probed done closer to 200 F.  Each one is different.

Edited November 25, 2020 by dcbc

[luke duke 6445]

Yes though speaking of temp, I believe I recall Champ and other pros on here have suggested beef temps more like 210 vs 203.

The hotter you cook the higher the “done” temp tends to be.

[utee94 16065]

40 minutes ago, dcbc said:

Let it go too long and it'll probe like a pot roast.  When I wrap, mine usually probe done around 208 F.  When I went through my no-wrap phase, they probed done closer to 200 F.  Each one is different.

Yup they're all different. I don't wrap, and it's usually around 203-205.  But sometimes I've pulled at 199.  Sometimes 209.  

[Cajun 11771]

On 11/21/2020 at 9:41 PM, TankedBevo said:

So I did this tonight. Passed the jiggle test but I felt it could've been "jigglier". Was very tasty and since it was my second brisket ever I thought it was ace and well received. Does anyone leave it on past 203 to maybe melt some more of the fat? 

 

2nd Brisket?  Damn, that's impressive.  

No criticism, just an observation - It looks like it could of stayed on just a hair longer judging by the look of the fat, expecially in that first pic.  

I think your instinct to give it that bump in time on the heat is correct.

[Cajun 11771]

And what people here are saying about every one being different is dead on.

That's why, over time, developing a "feel" rather than relying on an internal temp number is where you'll end up.  It takes awhile to get there though.

[TankedBevo 2495]

10 minutes ago, Cajun said:

2nd Brisket?  Damn, that's impressive.  

No criticism, just an observation - It looks like it could of stayed on just a hair longer judging by the look of the fat, expecially in that first pic.  

I think your instinct to give it that bump in time on the heat is correct.

Thanks I appreciate it. I think I was getting a little anxious and didn't know if leaving it on a bit longer would dry it out. Next time I'm just going to wait until I get even more of that gelatinous texture without worrying about the temp so much. 

[Cajun 11771]

It's a tight window from not done to DAF.

It's like that line on the Right Stuff, you want to push the edge of that envolope and then reel it back in.

[pearlandhorn 3343]

Got the brisket on to smoke. Waking up at 6 to wrap and bump up the temp to 250. Hoping to pull it around 2 and rest it for 2 hours. Will post pics when done. Second brisket ever and cooking on my FILs traeger. Nice grill.

[UTexasFight 9787]

10 hours ago, utee94 said:

Always depends on the particular cut you're dealing with.  Some are done at 201.  Some might not be done til 209.  When it probes tender it's done, so I'm not sure how I'd leave it on longer to probe... still tender?  You really just have to get a feel for it, so if this one seemed to feel correct on your probe, but didn't eat the way you liked, then next time you could certainly leave it on longer.  

 

I’ve always been curious....How often do others probe when you think it’s getting close. I wrap my briskets and just go until around 200 and when I think it’s done. Probe maybe once and then call it. I seem to have difficulty getting things stabilized again once I unwrap the thing to probe for tenderness. Can’t imagine unwrapping several times.

[NateHitch 1282]

I just poke the probe through the wrap

[Cajun 11771]

^^^That. 

No need to unwrap.

[Etexhorn13 3091]

Put an 11 # brisket on this morning at 9:30, I’m currently sitting at about 197. I had to reset the probe a few minutes ago and I realized that my point probing like butter while my flat isn’t quite there yet. Should I just let it ride for a few more degrees and check the flat again in a bit or would it be better to pull now and set out to rest?

Edited December 23, 2020 by Etexhorn13

[Etexhorn13 3091]

Dbl post

Edited December 23, 2020 by Etexhorn13

[Sam Lin 3587]

You can always separate the point and remove it and leave the flat to keep cooking.

[NateHitch 1282]

Let it ride. I've never probed the point but it has so much fat in it that it'll be fine while the flat finishes up

[Etexhorn13 3091]

1 hour ago, NateHitch said:

Let it ride. I've never probed the point but it has so much fat in it that it'll be fine while the flat finishes up

Thanks, that’s a good *point* and something I realized after I had thought about it a bit. Got everything to 203 and by that temp it was pretty smooth probing. Set it in a cooler for a while. Not worried about eating it tonight as I’m going to vacuum seal and take to my parents tomorrow but I’m definitely going to snag a few bites as a midnight snack  

[UT_OB1 2260]

What happened to the recipe?  Was that the other site that had it near the top of the thread?

[luke duke 6445]

On 11/25/2020 at 11:40 PM, UTexasFight said:

I’ve always been curious....How often do others probe when you think it’s getting close. I wrap my briskets and just go until around 200 and when I think it’s done. Probe maybe once and then call it. I seem to have difficulty getting things stabilized again once I unwrap the thing to probe for tenderness. Can’t imagine unwrapping several times.

 

Edited December 24, 2020 by luke duke

[Neonmoon 38130]

Offered without comment 

 

[Brisketexan 106610]

Offered without comment 
 

I thought he was anti-abortion?

[Etexhorn13 3091]

My brisket turned out easily the best out of the ones I’ve made so far, which is only about 4. My in laws gave me a the digiq and pit vipers fan so I had to christen it right away. Probably could’ve trimmed some more fat but it was certainly not lacking for moistness. 

[BradInATX 9208]

Offered without comment 
 

Bruh

[BradInATX 9208]

Working on Christmas dinner. And a buzz.