All Things Brisket

[TankedBevo 2495]

On 4/27/2022 at 1:02 PM, fuggled said:

PSA: Kroger in Dallas has choice briskets for $2.47/lb with a digital coupon through May 3

+Rep for this, I ended up picking up a damn nice sized one for only $35, marked down from $64

[VirginiaLonghorn 4878]

On 5/7/2022 at 6:19 PM, utxmike05 said:

Mother's day brisket request granted. Hot AF yesterday but it actually is easier to keep pit temps up than during "winter time".  
 

(Need some better pics in this thread after that last few w sausage in it)

 

 

On 5/8/2022 at 11:11 AM, RMac5 said:

@utxmike05 that brisket looks so fucking good, how was it? Did you use oak? Love that black bark, mine always come out kind of a reddish color even though I use oak and S&P. Yours looks perfect, anxious to hear how it tasted, pics don’t always tell the truth.

@utxmike05  Piling on @RMac5 observation.  I’d appreciate some feedback on the perfect bark .. ingredients, amounts of each, binder used (if any)?

It’s the least you could do after unleashing the hunger pangs around here! 🤘

[VirginiaLonghorn 4878]

On 5/7/2022 at 6:19 PM, utxmike05 said:

 

On 5/8/2022 at 11:11 AM, RMac5 said:

 

Edited May 10, 2022 by VirginiaLonghorn
Double borking post ..

[utxmike05 1833]

15 hours ago, VirginiaLonghorn said:

 

@utxmike05  Piling on @RMac5 observation.  I’d appreciate some feedback on the perfect bark .. ingredients, amounts of each, binder used (if any)?

It’s the least you could do after unleashing the hunger pangs around here! 🤘

My bad, been in a meat coma for 4 days.  hah.

I've done many briskets on my offset wood smoker (posted lots of meat porn in here in the past like other Surly brothers).  

Wood stick burners give the best bark imo....some pellet guys may say they can get it too, but friends I have always produce a reddish color bark on their pellet grills.

I use a mustard binder (always have).  Coarse pepper also helps with the bark/color....lots....I use 60% P (Fiesta brand at Academy) and 40%S (kosher).  I season about an hour before going on the pit.  I have found same results even if I season the night before and fridge store.

Smoke with oak and some apple at 225-300 degs.  It's really not that important to hold steady at one temp...I used to drive myself crazy thinking I had to maintain 225-250. My pit has two doors so I keep the brisket by the left door (by the stack and furthest from the offset fire box).  

I used to stick probes to monitor the meat during the entire cook, but after many you just have a feel for it.  So I let it smoke 10-12 hrs depending on the size, and then I probe to see where it's at.  If the bark looks good and I am around 150-160 internal temp, then it's time to Texas Crutch.  

I Crutch with HD foil.  Before wrapping the brisket I add in some DosXX  or other mex beer (pour it under the brisket not on it).  You don't have to do this, but it's one of those things I have ALWAYS done and feel like I might jinx it by not doing it ya know lol.  I insert a probe into the flat, and wrap it as tight as possible.  Toss it back on the smoker or oven (which I found is easier). You already got all the smoke flavor you can get after 10-12 hrs....why waste wood and monitor the pit when you can set oven to 250 and set it in a pan wrapped in foil. I go with oven method a lot.

I have tried using the pink butcher paper, but I can't add in my beer bc it will soak through. Some say the bark isn't crispy when using foil, but I don't really want crispy bark...I want brisket to melt in my mouth.  To each their own, both ways are great. Or you can not wrap...but takes forever. 

At 198-200 degs I take it out and unwrap to probe other areas for tenderness and temp.  But feel is more important because all briskets are different and temp isn't enough to go on. If it doesn't feel right put it back in the cooker.

When it's ready, I let it rest on counter with foil pulled back for at least 1 hr.  Gotta let it rest!!!!  Don't cut it too early.  If I don't need to serve it for hours I keep it wrapped in the foil and a towel...toss it in my yeti.  The pics I posted recently...I pulled that brisket out at midnight...put it in the Yeti....and served it 12 hrs later.  Still warm and tender as hell.

 

 

 

[VirginiaLonghorn 4878]

12 minutes ago, utxmike05 said:

My bad, been in a meat coma for 4 days.  hah.

I've done many briskets on my offset wood smoker (posted lots of meat porn in here in the past like other Surly brothers).  

Wood stick burners give the best bark imo....some pellet guys may say they can get it too, but friends I have always produce a reddish color bark on their pellet grills.

I use a mustard binder (always have).  Coarse pepper also helps with the bark/color....lots....I use 60% P (Fiesta brand at Academy) and 40%S (kosher).  I season about an hour before going on the pit.  I have found same results even if I season the night before and fridge store.

Smoke with oak and some apple at 225-300 degs.  It's really not that important to hold steady at one temp...I used to drive myself crazy thinking I had to maintain 225-250. My pit has two doors so I keep the brisket by the left door (by the stack and furthest from the offset fire box).  

I used to stick probes to monitor the meat during the entire cook, but after many you just have a feel for it.  So I let it smoke 10-12 hrs depending on the size, and then I probe to see where it's at.  If the bark looks good and I am around 150-160 internal temp, then it's time to Texas Crutch.  

I Crutch with HD foil.  Before wrapping the brisket I add in some DosXX  or other mex beer (pour it under the brisket not on it).  You don't have to do this, but it's one of those things I have ALWAYS done and feel like I might jinx it by not doing it ya know lol.  I insert a probe into the flat, and wrap it as tight as possible.  Toss it back on the smoker or oven (which I found is easier). You already got all the smoke flavor you can get after 10-12 hrs....why waste wood and monitor the pit when you can set oven to 250 and set it in a pan wrapped in foil. I go with oven method a lot.

I have tried using the pink butcher paper, but I can't add in my beer bc it will soak through. Some say the bark isn't crispy when using foil, but I don't really want crispy bark...I want brisket to melt in my mouth.  To each their own, both ways are great. Or you can not wrap...but takes forever. 

At 198-200 degs I take it out and unwrap to probe other areas for tenderness and temp.  But feel is more important because all briskets are different and temp isn't enough to go on. If it doesn't feel right put it back in the cooker.

When it's ready, I let it rest on counter with foil pulled back for at least 1 hr.  Gotta let it rest!!!!  Don't cut it too early.  If I don't need to serve it for hours I keep it wrapped in the foil and a towel...toss it in my yeti.  The pics I posted recently...I pulled that brisket out at midnight...put it in the Yeti....and served it 12 hrs later.  Still warm and tender as hell.

Thank you for the details.  Copied for future use.

I used to fiddle with a stick smoker, but just got tired of tending the thing for long hours.  I moved to the pellet smoker dark side .. and have been pleased with the results.  In my case, the bark has always been elusive regardless of technique.  Look forward to trying yours!

[utxmike05 1833]

3 hours ago, VirginiaLonghorn said:

Thank you for the details.  Copied for future use.

I used to fiddle with a stick smoker, but just got tired of tending the thing for long hours.  I moved to the pellet smoker dark side .. and have been pleased with the results.  In my case, the bark has always been elusive regardless of technique.  Look forward to trying yours!

Anytime, lots of valuable info on here from others also.  Send pics!

[RMac5 1552]

@utxmike05 thanks for all the details.  I use a stick rig and mine never get that dark black bark. They get dark, but not black, here is one of the last ones I cooked. This one is darker than what they normally look like. I cook at 275ish, also, I try to keep a water pan in there. Im in Amarillo and it’s typically very dry here. I use oak as well and wrap in paper around 160. They taste good and the color probably doesn’t matter.

[RMac5 1552]

Could be as simple as using more pepper.

[utxmike05 1833]

5 hours ago, RMac5 said:

@utxmike05 thanks for all the details.  I use a stick rig and mine never get that dark black bark. They get dark, but not black, here is one of the last ones I cooked. This one is darker than what they normally look like. I cook at 275ish, also, I try to keep a water pan in there. Im in Amarillo and it’s typically very dry here. I use oak as well and wrap in paper around 160. They taste good and the color probably doesn’t matter.

 

Gotcha.  I keep a small water pan on right side of the pit on the grates.  80% of the time I use it, don't always notice any difference.

Is some of the seasoning being pulled/rubbed off by the paper?  

Agreed with above on more pepper, and even coverage if not already doing so. 

Maybe you need to trim some of the fat down on the cap which is causing seasoning to not bind in some areas?  I sometimes trim down the fat cap if it's too thicc, depends on the brisket.  And I definitely trim up the edges and cut out any hard fat areas that won't render.

I wouldn't worry too much, it still looks good and if it tastes good then that's what matters.  And we are our own worst critic, so if it passes your taste test it's all good.

How old is your rig by chance?  I've had mine about 8 years now so it's heavily seasoned and broken in.  I've never smoked one on another pit....

[dcbc 14641]

11 hours ago, RMac5 said:

@utxmike05 thanks for all the details.  I use a stick rig and mine never get that dark black bark. They get dark, but not black, here is one of the last ones I cooked. This one is darker than what they normally look like. I cook at 275ish, also, I try to keep a water pan in there. Im in Amarillo and it’s typically very dry here. I use oak as well and wrap in paper around 160. They taste good and the color probably doesn’t matter.

 

First of all, I'd eat that.

 

Second of all, reading through Mike's steps, I can say that he and I do a lot of things differently.  For instance, I use a WSM with oak and Pecan, more recently I'm team no binder, wrap in paper, and no wrapping liquid.  What he and I do the same:  60/40 S&P (I add a little cayenne pepper), pull past 200 and rest vented, not afraid to toss it in the cooler with a towel for extended periods.  I will spritze with ACV/Water periodically after the first couple of hours to help the bark stand up, but sometimes, I fall asleep and don't bother with it.  Maybe its the charcoal, but I always end up with some manner and means of meteorite bark.  YMMV, and as long as it's good, don't sweat it.

[heso 2848]

Smoking brisket and pork butt today for lunch tomorrow. The meat will likely be done in the range of midnight tonight. 

Should I rest it, then refrigerate it after it’s done and reheat closer to lunch time, or set the electric smoker to 160-170 and just hold it hot, wrapped in foil for 10 hours?

[Both Tacos 1827]

Just hold it for 10 hours.

[WhatTheBuck 28904]

On 5/7/2022 at 6:19 PM, utxmike05 said:

Mother's day brisket request granted. Hot AF yesterday but it actually is easier to keep pit temps up than during "winter time".  
 

(Need some better pics in this thread after that last few w sausage in it)

 

That crust is gorgeous.

[NoName 17107]

On 5/11/2022 at 12:35 PM, VirginiaLonghorn said:

Thank you for the details.  Copied for future use.

I used to fiddle with a stick smoker, but just got tired of tending the thing for long hours.  I moved to the pellet smoker dark side .. and have been pleased with the results.  In my case, the bark has always been elusive regardless of technique.  Look forward to trying yours!

try Chud's Pellet Brisket process here:

even if you don't follow it exactly, doing the foil boat makes a big difference on bark for me. do one brisket however you normally do it and do a cheaper choice with foil brisket if you don't believe me on the crispy bark front!

[NoName 17107]

1 hour ago, heso said:

Smoking brisket and pork butt today for lunch tomorrow. The meat will likely be done in the range of midnight tonight. 

Should I rest it, then refrigerate it after it’s done and reheat closer to lunch time, or set the electric smoker to 160-170 and just hold it hot, wrapped in foil for 10 hours?

hold it for 10 hours. GAME CHANGER if you have never done this.

[thunderlounge 8318]

Oven on warm does better at holding, imo, and you won’t burn up your fuel just to hold. 

[heso 2848]

5 minutes ago, thunderlounge said:

Oven on warm does better at holding, imo, and you won’t burn up your fuel just to hold. 

It’s an electric smoker and a gas oven. I figured the electric box would do a better job of holding. I think the lowest setting on my oven is 175 or 185, whereas the electric smoker’s lowest setting is 100 so I assumed that would have an easier time holding a low temp than the oven firing gas for a short period and then shutting off and cycling all night/morning. 

[thunderlounge 8318]

Probably a wash that way then. Guess I was thinking pellet.

 

I’ve been tempted to get an Anova and go the sous vide route for long holds, but I haven’t had a true need for longer than 4 hours but a couple times, and even then wasn’t over 8 hours or so. 

[Both Tacos 1827]

If you can holding at 140 the whole time, it will be magical.

[elfenix 34658]

what probe thermometer are y'all using?  mine seems to have bit the dust

[CycleTex87 3003]

Thermapen 

https://www.thermoworks.com/thermapen-one/

[tigol 2467]

Lava tools if you're on a budget.  I have both and I haven't noticed a difference.

[Anastasis 23699]

On 5/11/2022 at 7:46 PM, RMac5 said:

Could be as simple as using more pepper.

Always a good place to start. 

[RMac5 1552]

Capt Stabby’s before the heat/smoke. This was at the Georgetown location.

 

Edited May 21, 2022 by RMac5

[elfenix 34658]

11 hours ago, CycleTex87 said:

Thermapen 

https://www.thermoworks.com/thermapen-one/

sorry, mean a leave in probe.  thermo q is on sale, probably just get that. 

[utxmike05 1833]

16 hours ago, elfenix said:

what probe thermometer are y'all using?  mine seems to have bit the dust

Started using Weber connect smart hub a year ago. It has bluetooth and wifi.  I can drive to the store and still see temps from the phone app. 

[dcbc 14641]

16 hours ago, elfenix said:

what probe thermometer are y'all using?  mine seems to have bit the dust

I picked up a cheap ThermPro on Amazon a few months ago and it really has outperformed the Maverick it replaced.  Better range.  Probes look more robust.  Four ports.  Like $33.

[Sam Lin 3590]

For leave-in best value, I like Inkbird. Various numbers of probes, and wifi or bluetooth.

[Al_4_ISU 12612]

First brisket in over a year going on at midnight

[Al_4_ISU 12612]

Put it on at 11. 7 hour update



Rendering the trimmed fat for tallow

[hornian 5281]

On 5/11/2022 at 12:21 PM, utxmike05 said:

I Crutch with HD foil.  Before wrapping the brisket I add in some DosXX  or other mex beer (pour it under the brisket not on it).  You don't have to do this, but it's one of those things I have ALWAYS done and feel like I might jinx it by not doing it ya know lol.  I insert a probe into the flat, and wrap it as tight as possible.  Toss it back on the smoker or oven (which I found is easier). You already got all the smoke flavor you can get after 10-12 hrs....why waste wood and monitor the pit when you can set oven to 250 and set it in a pan wrapped in foil. I go with oven method a lot.

This right here. Also, added benefit of making your entire house smell like brisket. At least I think it's a benefit, my wife disagrees. 

Also, usually when I smoke a brisket I'm also smoking other meats. When the brisket is in the oven is when the ribs/sausage/turkey goes on the pit. 

Edited May 22, 2022 by hornian

[Al_4_ISU 12612]

Ready to rest

[HenryJames 67116]

6 hours ago, Al_4_ISU said:

Put it on at 11. 7 hour update



Rendering the trimmed fat for tallow

What do you do with the tallow?

[Al_4_ISU 12612]

What do you do with the tallow?

Drizzled some on the brisket to moisten during the rest.

Gonna put the rest in a mason jar and use it in place of butter for stove cooking. I’d imagine I could make pretty decadent scrambled eggs with that shit

[strangulation! 1716]

3 hours ago, Al_4_ISU said:

Drizzled some on the brisket to moisten during the rest.

Gonna put the rest in a mason jar and use it in place of butter for stove cooking. I’d imagine I could make pretty decadent scrambled eggs with that shit

Cook some fries in it

[Herbie Hancock 7452]

Kroger has brisket $1.97/lb thru Tuesday. Limit 5.

[Etexhorn13 3091]

8 hours ago, Herbie Hancock said:

Kroger has brisket $1.97/lb thru Tuesday. Limit 5.

2.97/lb for prime at HEB

[PantsTent 2003]

41 minutes ago, Etexhorn13 said:

2.97/lb for prime at HEB

Where is this?  I'm seeing $3.99

 

[Etexhorn13 3091]

16 minutes ago, PantsTent said:

Where is this?  I'm seeing $3.99

 

Heights in Houston. 

[Etexhorn13 3091]

16 minutes ago, PantsTent said:

Where is this?  I'm seeing $3.99

 

On their website that’s what it was listed as too, but when I went in the store they had it marked at 2.97. 

[PantsTent 2003]

3 minutes ago, Etexhorn13 said:

On their website that’s what it was listed as too, but when I went in the store they had it marked at 2.97. 

Thanks, I'm in Austin. I cruised by 2 earlier to scope out and both were $3.99, same as Costco.  Going to go pick out the winner here when I leave work.  I'm buying for graduation party next weekend but want to get before the Memorial Day crowd buys.

[PantsTent 2003]

I ended up at Costco. They had a bunch of 10-12lb’ers which I was happy with. Picked up 2 11lb’ers instead of a big ass 16lb. The receipt checker lady was surprised I had brisket so I guess they had reloaded recently.

[Jerry Callo 8952]

My Costco didn't have a single brisket this afternoon.  HEB had prime at $3.99.

[PantsTent 2003]

My Costco didn't have a single brisket this afternoon.  HEB had prime at $3.99.

Wm Cannon/Mopac was great, ummm, 6 hours ago. Your mileage may vary ….

[Etexhorn13 3091]

I got about a 12 #er for this weekend, and a 9.5#, both prime, I’m going to freeze and smoke in a few weeks and vacuum seal to take to Pensacola for the family. The totals were around $34 and $28 respectively…  the way prices have been lately I felt like I was stealing them. 

Edited May 28, 2022 by Etexhorn13

[Etexhorn13 3091]

Do y’all ever experience a brisket taking way less time than you’d anticipate? Usually I’ve had the opposite, but I put this trimmed 10.5# on at 11 last night, smoking around 250-260 and it’s at 201-202 all over, just not quite probing fully like butter in certain parts of the flat. It seems like it needs to be taken off soon, I’m just really thrown off by how quickly it cooked. 

[Braff Zacklin 13675]

33 minutes ago, Etexhorn13 said:

Do y’all ever experience a brisket taking way less time than you’d anticipate? Usually I’ve had the opposite, but I put this trimmed 10.5# on at 11 last night, smoking around 250-260 and it’s at 201-202 all over, just not quite probing fully like butter in certain parts of the flat. It seems like it needs to be taken off soon, I’m just really thrown off by how quickly it cooked. 

Had something similar happen last year. Cooked 2-3 hours faster than usual, no stall, etc. Very strange.

[Etexhorn13 3091]

24 minutes ago, Braff Zacklin said:

Had something similar happen last year. Cooked 2-3 hours faster than usual, no stall, etc. Very strange.

Yep. I took it off after 9.5 hours. I had a bbq guru fan for my Kamado grill, so I went to sleep around 1 and temps were at like 135… woke up at 6 and temps were at 175 so I wrapped. At 205 2.5 hours later. Felt perfect though so we will see 

[Etexhorn13 3091]

This turned out really well. I turned the trimmings into tallow and squirted some one the butcher paper and before wrapping - hadn’t done that before. I feel like it made a difference; this brisket was really really moist.  

 

 

[texanbychoice 356]

Let’s do this.