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All Things Brisket

kevwun

By kevwun
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Dutch
Dutch

Brisket, potato salad (recipe from Franklin’s book is a good one), pintos, blueberry cobbler. This one turned out very good; WSM ran like a champ as always.

solamente73
solamente73

19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

El Tri
El Tri

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

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ScooterHTX

ScooterHTX 110

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Finally attempted my first brisket on my WSM. Ive been pretty intimidated by the thought of cooking brisket, but have done several pork butts now and have that down.

Just bought a 6 lb point already trimmed from HEB. Cooked around 240
For 7.5 hours, pulled at 200 degrees and let it sit in cooler for 2 hours.

Will likely step up to a full size next time

8a516ef4c860e554ae773c1888ab5d55.jpg


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kevwun

kevwun 16,269

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I smoked a pastrami brisket and a regular brisket on Saturday.  The regular one was an HEB natural brisket that turned very nicely.  First time I've done one of those and I would get another if I run across one again.  Haven't tried the pastrami version because it's for reubens a few weeks from now.  I also cured a tongue since I had to brine a brisket and then smoked it.  If you like tongue, smoked pastrami tongue is fucking good.  I smoked it for 2 or 3 hours until it was around 165, then put it in a aluminum pan with some water and then covered it with foil until it was probing tender like a brisket.

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dcbc

dcbc 14,641

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On 9/12/2021 at 1:22 PM, ScooterHTX said:

Finally attempted my first brisket on my WSM. Ive been pretty intimidated by the thought of cooking brisket, but have done several pork butts now and have that down.

Just bought a 6 lb point already trimmed from HEB. Cooked around 240
For 7.5 hours, pulled at 200 degrees and let it sit in cooler for 2 hours.

Will likely step up to a full size next time

8a516ef4c860e554ae773c1888ab5d55.jpg


Sent from my iPhone using Tapatalk

Process for the full packer is exactly the same.  Just takes a little longer and requires a little more rub and fuel.  Looks good!

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dcbc

dcbc 14,641

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11 hours ago, Etexhorn13 said:

14 hours on the smoke, let it rest for about 3 before slicing. Instead of just SPG, I used Lawrys and black pepper, similar to that “mad scientist” bbq goofball, but it was actually really good. 

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Looks good.  How would you describe the difference between the rubs?  Better?  Noticeable, but on par with S/P, etc.?

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Etexhorn13

Etexhorn13 3,091

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2 hours ago, dcbc said:

Looks good.  How would you describe the difference between the rubs?  Better?  Noticeable, but on par with S/P, etc.?

I wouldn’t say there was a huge difference… I think noticeable but on par with S/P is a pretty apt way to put it. I could notice a little bit of the sugar/extra spices from the Lawrys which was nice, but the meat and pepper were still the more dominant flavors. 

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utxmike05

utxmike05 1,833

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14 minutes ago, Etexhorn13 said:

I wouldn’t say there was a huge difference… I think noticeable but on par with S/P is a pretty apt way to put it. I could notice a little bit of the sugar/extra spices from the Lawrys which was nice, but the meat and pepper were still the more dominant flavors. 

Lawry's seasoned salt?  Think I have seen that goof ball's videos.

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dcbc

dcbc 14,641

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1 hour ago, Etexhorn13 said:

I wouldn’t say there was a huge difference… I think noticeable but on par with S/P is a pretty apt way to put it. I could notice a little bit of the sugar/extra spices from the Lawrys which was nice, but the meat and pepper were still the more dominant flavors. 

Better question.  Would you do it that way again if you were cooking for others or would you go back to S/P/G?

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Etexhorn13

Etexhorn13 3,091

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55 minutes ago, dcbc said:

Better question.  Would you do it that way again if you were cooking for others or would you go back to S/P/G?

I think I would. Nothing overpowering, but it was enough that I could notice there was something different than just S/P/G and i liked it. I’m trying to figure out the best way to explain it.. maybe that it gave a bit of sweetness to blend in with the spice from the black pepper. As big a goober as I think that bbq mad scientist guy is, I actually pretty much agree with his assessment. There’s just a little bit “more”. 

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dcbc

dcbc 14,641

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I watched that a while back.  I was interested, even if the dude is a bit overly enthusiastic on the "secret ingredient" front.  If I get to the point of doing more than a brisket every few months, I might try subbing seasoned salt for regular salt.  I've always been partial to Morton's Nature Seasons, but might pick up Lawry's.

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dcbc

dcbc 14,641

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1 hour ago, utee94 said:

I don't like sugar in any beef rub, so I'd never use seasoned salt on brisket.

 

But it's certainly okay to have different opinions on this stuff.

I have avoided it thus far.  But I still think it might be worth trying just to try when I'm just cooking for the family.  I've used season salt on plenty of beef dishes, and while I know it has sugar in the ingredients, I don't think there's much of it.

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dcbc

dcbc 14,641

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My most successful brisket rub has been a 5:3 ratio of coarse black pepper and kosher salt with a about 2/3 of a part additional cayenne pepper tossed in for good measure and a "where did that slight note of heat come from" effect.  Out of curiosity, I swapped one of those 3 salt parts with a part of Lawry's seasoned salt.  Didn't make a shit.  Made it less good, if I'm honest.  Now, I didn't grow up with Lawry's.  We were a Nature's Seasons house.  And I may try that just on a laugh.  But simple, so far, has been better for me.  I think it could have used just some salt.  Brisket was plenty delicious otherwise.  Also, I'm such a team "no binder" guy at this point.  The bark on my last two never have been better.  It really seems to bind better (no loose pepper bits) without an binder.  I do hit it regularly after a few hours with ACV/Water mixture in a spray bottle.  But that's it.



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NOMAAA

NOMAAA 1,699

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On 10/26/2021 at 9:24 PM, Baboontyme said:

Anyone done the Butterfingers brisket? Do you use anything as a binder? We are having some people over on Sunday pre trick or treating and I'm thinking it might be the right occasion to give this a try. 

you dont need any binding agent. 

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dcbc

dcbc 14,641

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9 hours ago, NOMAAA said:

get the fuck out of here.

What was your rub, generally?  I remember its being referenced on shaggy, but I never got around to taking a close look at it.  Saw the Butterfinger, obviously, and black pepper.  Memory fades on the rest.

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dcbc

dcbc 14,641

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On 11/9/2021 at 4:09 PM, Jimbaround said:

This is a long thread so apologies for being lazy, but what is the general consensus of a dry brine for a brisket?  I usually just season the night before but I was thinking about salting about two days prior and use less salt in the final seasoning.

I do it with steak.  I don't know why I don't bother with brisket.  I add my rub right after I start my fire.  So it might sit on there for 30--45 minutes before I put it on the pit.  I add a lot more rub to brisket than I do to steak though.

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NOMAAA

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On 11/9/2021 at 4:09 PM, Jimbaround said:

This is a long thread so apologies for being lazy, but what is the general consensus of a dry brine for a brisket?  I usually just season the night before but I was thinking about salting about two days prior and use less salt in the final seasoning.

I’ve done a root beer brine. Was delicious. Did a big red brine too. Also…..you guessed it. Delicious. 

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