All Things Brisket

[Dutch 4465]

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.

[dcbc 14409]

3 minutes ago, Dutch said:

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.

My dude!

[utxmike05 1825]

19 hours ago, Etexhorn13 said:

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.  

 

 

 

 

Strong to quite strong Smoke Ring

[Texzilla58 4717]

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.

That all looks great. I’m assuming vanilla ice cream for the cobbler. Sweet tea in a tall glass.

[Dutch 4465]

2 minutes ago, Texzilla58 said:

That all looks great. I’m assuming vanilla ice cream for the cobbler. Sweet tea in a tall glass.

Thanks. Affirm to vanilla ice cream w/ cobbler (Blue Bell Natural Vanilla Bean), but Negative to the sweet tea (rolled w/ Shiner Bock x 2).

[CycleTex87 2954]

22 hours ago, Dutch said:

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.

does not look DAF

[Hate 20103]

Did a 13 lb brisket today. 
 

 

[NoName 16305]

On 5/28/2022 at 6:34 AM, Etexhorn13 said:

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. 

vacuum sealers are a GAME CHANGER and make life so much easier. i intentionally take leftovers and put them aside to freezing or recently i have been snagging a smaller choice brisket when i smoke a prime and smoke it, then chop, seal and freeze in 1 # bags. really convenient either for us for dinner or as a hand off to buddies who have had kids recently. 

[Hate 20103]

Yeah, I do the same. The pictures above are the two pieces I vacuum sealed and froze for sometime in the next few weeks.

[Etexhorn13 3036]

I smoked a brisket to vacuum seal and give to my in-laws to take to the beach next week, but they aren’t gonna need the whole thing. I want to take half the point and some of the flat over to a friend’s house this afternoon - other than not pre-slicing, what’s the best mode of transportation, and then reheating? It’s already gone through the rest period so it’s ready for slicing whenever. 

[thunderlounge 7758]

Cut off the amount of flat going with the in-laws and seal that?

🤷‍♀️

[Cajun 11675]

For the game tonight.  Just finished resting.  Shitty kitchen lighting, but you get the idea…

[Cajun 11675]

Better lighting out in the sun…

[HouTex 1850]

Been battling Covid (a lite case) the last 5 days and I had to smoke a brisket and ribs today.  I started to lose my taste and smell this morning.  I could barely taste a pale ale this afternoon so I poured it out.  I just pulled the brisket after probing like butter and I’m letting it rest.  I tried a piece and even with reduced senses it was amazing.  I’ll try to post pics later. 

[Anastasis 23394]

15 minutes ago, HouTex said:

I could barely taste a pale ale this afternoon so I poured it out.

Nothing wrong with continuing to keep checking until it was finished. 

[HouTex 1850]

The flat always looks DAF but it wasn’t.  Turned out very good.  The point was amazing.  I separate the point and flat after the smoke.  I placed the point over the flat for the picture.  

[HouTex 1850]

IMO, not bad for a Covid recovery smoke.  

[Sbbruin 21737]

Ok got a brisket resting after an 18 hr smoke.  Question- will have lots of leftovers.  Better to slice then vacuum seal, or vacuum seal in on or 2 larger pieces?

[baboso 6050]

larger pieces.

[Trey3216 15325]

Did a little 11.5# yesterday for a “supper club” the weekend after the 4th.   Only sliced the chef’s check to see how it turned out then vacuum sealed and froze.   8 hour cook at 300, 2 hr rest and straight into the bag.  
Absolutely delicious 

 

[TornACL 7676]

16 hours ago, Sbbruin said:

Ok got a brisket resting after an 18 hr smoke.  Question- will have lots of leftovers.  Better to slice then vacuum seal, or vacuum seal in on or 2 larger pieces?

I like to do both. Slice or chop some and seal, seal the remaining hunk.

Also, don't get ripped off buying those vacuum seal bags. You can buy whole uncut rolls on Amazon. Cut to the size you need, seal one end. Then add food and seal the other end.

 

[Sbbruin 21737]

1 minute ago, TornACL said:

I like to do both. Slice or chop some and seal, seal the remaining hunk.

Also, don't get ripped off buying those vacuum seal bags. You can buy whole uncut rolls on Amazon. Cut to the size you need, seal one end. Then add food and seal the other end.

 

That's what I do.  Have many rolls.

[Trey3216 15325]

34 minutes ago, Sbbruin said:

That's what I do.  Have many rolls.

So do Vic Mackey's ladyfriends  

['stache 21774]

I outdid myself this weekend but forgot to take pictures. It was for a large party and everyone loved it, I even got the juicy squeeze cross section, but again forgot to take pictures. I need to set my beer soaked mind to remember next time. 

I do have a question for the surly brisketeers. Someone suggested that I offer a full smoked brisket as an auction item for my office's Christmas fundraiser. We had a guy a long time ago that did it with pork butt or ribs, I don't recall. 

How would I go about doing this in the best way possible? I assume I would let it rest to room temp then vacuum seal and freeze or refrigerate. What instructions should I give for reheating? Should I slice before vacuum sealing? The Sam's Club version is sliced before being sealed. 

Any advice is welcome, thanks. 

[Jerry Callo 8665]

19 hours ago, Sbbruin said:

Ok got a brisket resting after an 18 hr smoke.  Question- will have lots of leftovers.  Better to slice then vacuum seal, or vacuum seal in on or 2 larger pieces?

Really depends upon what you are doing with the leftovers.  I like to slice and seal in ~1 pound packages.  That way I can pull out just what I need for any given meal.  Most leftovers will be used for meals during the week.  If I need more than a couple pounds, then I'll happily smoke another brisket.

[NoName 16305]

21 minutes ago, 'stache said:

I do have a question for the surly brisketeers. Someone suggested that I offer a full smoked brisket as an auction item for my office's Christmas fundraiser. We had a guy a long time ago that did it with pork butt or ribs, I don't recall. 

How would I go about doing this in the best way possible? I assume I would let it rest to room temp then vacuum seal and freeze or refrigerate. What instructions should I give for reheating? Should I slice before vacuum sealing? The Sam's Club version is sliced before being sealed. 

Any advice is welcome, thanks. 

1) smoke

2) overnight rest

3) either slice it all out and vac seal the lean and the fatty

here are Franklin's instructions for reheating via oven, sous vide or simmer: https://franklinbbq.com/instructions

Daniel Vaughn on this back in 2014: https://www.texasmonthly.com/bbq/the-best-method-for-reheating-barbecue/

Quote

I’ve had a couple great briskets in the past that used a similar method of reheating, but they were kept whole for even better results. I was in a pinch on the way to Lake Texoma for a Fourth of July weekend, and my father-in-law put me in charge of the brisket for the big family meal. I hadn’t planned ahead, so I called Clark’s Outpost in Tioga to secure a whole brisket. They handed me a fully-sheathed hunk of beef. At the lake house I placed it in a deep pan of water, and put the whole package into a 225 degree oven for a couple hours. It came out beautifully, and all that luscious, tender fat that Clark’s usually trims off was there for the eating. Another instance was at an event where Wayne Mueller was supposed to be cooking briskets. A family emergency kept him away, so he shipped several cryovaced briskets. Another pit master at the event warmed them up and sliced them. While I knew the situation before I took the first bite, it was some mighty fine smoked brisket.

and

Quote

One sample of each was fresh, and the other had been cryovaced, chilled for two days, then reheated in a water bath. I had only my taste to go on. I’m not ashamed to say that both briskets tasted identical. One was more tender, so I assumed it had been heated twice. I chose wrong.

BBQ snob later on in 2016 on faux vide: https://www.texasmonthly.com/bbq/faux-vide/

Snows: https://snowsbbq.com/heating-instructions/ >> don't like this process at all but sharing it nonetheless

 

4 minutes ago, Jerry Callo said:

Really depends upon what you are doing with the leftovers.  I like to slice and seal in ~1 pound packages.  That way I can pull out just what I need for any given meal.  Most leftovers will be used for meals during the week.  If I need more than a couple pounds, then I'll happily smoke another brisket.

agreed here - i either slice and weigh out in 1 lb packages or if it overcook the lean, just chop, weigh out in 1 lb packages and freeze. makes it super easy to reheat.

alternatively you can do larger packages as needed.

i do not like freezing in chunks, used to do this but it takes *forever* to reheat the full frozen fatty.

[Herbie Hancock 7307]

Kroger has choice brisket for $2.79/lb. Clip the digital coupon in the app and it drops to $1.97/lb. Runs thru July 5th

[Trey3216 15325]

16 hours ago, 'stache said:

I outdid myself this weekend but forgot to take pictures. It was for a large party and everyone loved it, I even got the juicy squeeze cross section, but again forgot to take pictures. I need to set my beer soaked mind to remember next time. 

I do have a question for the surly brisketeers. Someone suggested that I offer a full smoked brisket as an auction item for my office's Christmas fundraiser. We had a guy a long time ago that did it with pork butt or ribs, I don't recall. 

How would I go about doing this in the best way possible? I assume I would let it rest to room temp then vacuum seal and freeze or refrigerate. What instructions should I give for reheating? Should I slice before vacuum sealing? The Sam's Club version is sliced before being sealed. 

Any advice is welcome, thanks. 

I prefer the whole brisket vac-sealed.   I like the faux vide method though I have oven reheated and even smoker reheated.    But to make sure it’s gonna be perfect, faux vide is best.  

[Trey3216 15325]

16 hours ago, NoName said:

1) smoke

2) overnight rest

3) either slice it all out and vac seal the lean and the fatty

here are Franklin's instructions for reheating via oven, sous vide or simmer: https://franklinbbq.com/instructions

Daniel Vaughn on this back in 2014: https://www.texasmonthly.com/bbq/the-best-method-for-reheating-barbecue/

and

BBQ snob later on in 2016 on faux vide: https://www.texasmonthly.com/bbq/faux-vide/

Snows: https://snowsbbq.com/heating-instructions/ >> don't like this process at all but sharing it nonetheless

 

agreed here - i either slice and weigh out in 1 lb packages or if it overcook the lean, just chop, weigh out in 1 lb packages and freeze. makes it super easy to reheat.

alternatively you can do larger packages as needed.

i do not like freezing in chunks, used to do this but it takes *forever* to reheat the full frozen fatty.

If it has been frozen, pull from freezer to fridge on Tuesday (for Saturday use) and the day of employ the faux vide reheat.   

[CoachTex 2620]

I honor of the cook comit. It is resting in the cooler now. Will add photos when it's sliced.

[CoachTex 2620]

[Chewbacca 7730]

Youngest and BIL went to Truth in Brenham a few weeks ago.  They both said they thought it was better than Snows.  High praise there...

[GreenspointTexas 9567]

41 minutes ago, Chewbacca said:

Youngest and BIL went to Truth in Brenham a few weeks ago.  They both said they thought it was better than Snows.  High praise there...

Thats because it is

 

 

Snows is more in line with Luling City Market, Kreuz, Blacks, Etc

 

Truth is more in line with Goldees, Franklin, Tejas, etc

[Chewbacca 7730]

Thats because it is
 
 
Snows is more in line with Luling City Market, Kreuz, Blacks, Etc
 
Truth is more in line with Goldees, Franklin, Tejas, etc

That's an opinion I haven't heard before.

[horn4life 3755]

Well I saw that in Austin the Randall's have Choice brisket for $2.47/lb.  But when I looked online I defaulted to a Houston Randall's on Memorial Drive.  And Mofo, in Houston the exact same brisket is $1.87/lb!  Why am I getting over a 30% additional markup on the same product in Austin.  I thought about real estate pricing, but Memorial Drive in Houston is comparable to Braker/Jollyville in Austin.

Anyhow I was happy to see $2.47 on sale, would be happier with $1.87 though.

[utee94 15746]

2 hours ago, horn4life said:

Well I saw that in Austin the Randall's have Choice brisket for $2.47/lb.  But when I looked online I defaulted to a Houston Randall's on Memorial Drive.  And Mofo, in Houston the exact same brisket is $1.87/lb!  Why am I getting over a 30% additional markup on the same product in Austin.  I thought about real estate pricing, but Memorial Drive in Houston is comparable to Braker/Jollyville in Austin.

Anyhow I was happy to see $2.47 on sale, would be happier with $1.87 though.

Yeah we're getting screwed in Austin.  I guess it's because Austin is wealthy and sophisticated, while Houston is full of a bunch of poors.

 

 

[utxmike05 1825]

21 hours ago, CoachTex said:

I honor of the cook comit. It is resting in the cooler now. Will add photos when it's sliced.

huh..I have never seen one shaped like that.....(that's what she said)

[Braff Zacklin 13420]

 

8 hours ago, utxmike05 said:

On 6/29/2022 at 3:12 PM, CoachTex said:

huh..I have never seen one shaped like that.....(that's what she said)

Ah, yes, the well-known "boot" McNugget.

[CoachTex 2620]

That was pre cook. Point was kinda fucked up when I trimmed. Boot brisket it is.

[Fudbelty 2785]

Dear brisket gods I have a couple questions. MIL has been cooking a brisket today for tomorrow’s festivities. No clue why they didn’t start it now and just push through the night, but whatever. I’ve done plenty of cooks and used coolers to hold the temps but longest I’ve gone is 6 hours. Any tips? I’ve never cooked, chilled, and then reheated. Tips on that?

[dcbc 14409]

32 minutes ago, Fudbelty said:

Dear brisket gods I have a couple questions. MIL has been cooking a brisket today for tomorrow’s festivities. No clue why they didn’t start it now and just push through the night, but whatever. I’ve done plenty of cooks and used coolers to hold the temps but longest I’ve gone is 6 hours. Any tips? I’ve never cooked, chilled, and then reheated. Tips on that?

I think you can go up to 12 hours in the cooler before it starts working against you.  If you chill, let it rest outside of foil/paper for at least an hour, then wrap tightly in foil and refrigerate.  Or, if you have a sous vide, you can vacuum seal it.  Oven at 250.  Leave in foil, reheat until 145 internal.  Or sous vide at 145 for an hour or two.

[thunderlounge 7758]

Hot water sous vide cooler reheat thingy a bit above may be just what you’re after. 

[Dbeasy 14969]

Well, I did my second brisket in an electric smoker. It came out ok, but the flat was dry. Also, I didn’t turn the point 90 degrees to cut it because it was such a thin point I didn’t think it would make much difference. I was wrong.

I wish I could figure out how to keep the flat from drying out so much faster than the point. 

[bigcigar 1161]

Got some good bark with my primo. I haven’t done brisket on it since I got an offset, but it was nice not having to tend a fire. Didn’t get any money shots this time.

 

[deft 6800]

Down here in San Antonio if anybody is looking to step up their weekend game. I’ll bet this will smoke my one brisket waaay better than my uds, but now with much more room for activities!








Not sure if the dumbbell wheel chocks are included.

[solamente73 1132]

Noticed this one while at Sam’s.  It was select, but I really liked the shape for my BGE, so I ran with it.  Really nice, thick flat.  It turned out really well.

~13lbs at 235* for about ~13 hours until “done,” which is a faster cook than usual for my pit.  No butcher wrap.  Over hickory.

[Herbie Hancock 7307]

Bought a couple of smaller ones this week when Kroger marked it down to $1.67/lb. Trimmed a 12 pounder down to probably 10.5 or so and put it on at 0600 at 225. Will probe it at noon and hopefully pull and wrap around 4 to set for another 3 hours then serve.

[utxmike05 1825]

Family reunion mañana

 

 

[Dutch 4465]

3 hours ago, utxmike05 said:

Family reunion mañana

 

 

That mug is so awesome it hurts.  Brisket rocks, too. Please accept an affirmative Surly internet, good sir.

[tx 3 putt 76396]

 

last pic is 3 hours in