All Things Brisket

[dcbc 14641]

8 hours ago, utxmike05 said:

I've never messed with tallow stuff.  I'm not trying to mess with my tried n true methods.

I held off for a while because reasons.  What a fool I was.  Toss your good trimmings in a pot on the stove and render it out.  Strain it into a zip lock, let it cool, clip the corner and pipe that beefy icing onto your brisket like a cinnamon roll while it's resting or when you boat/wrap it.  It's amazing and totally worth the effort.

[Etexhorn13 3091]

2 hours ago, dcbc said:

I held off for a while because reasons.  What a fool I was.  Toss your good trimmings in a pot on the stove and render it out.  Strain it into a zip lock, let it cool, clip the corner and pipe that beefy icing onto your brisket like a cinnamon roll while it's resting or when you boat/wrap it.  It's amazing and totally worth the effort.

This… huge positive for very little actual effort. It’s so easy to make and you can store it for a long time. I took an old olive oil bottle, poked a hole In the top, and just reheat it in a pot of water (think reheating syrup bottles)  to liquify it so I can give it a little skeet skeet all over my brisket before wrapping.

Edited March 31, 2023 by Etexhorn13

[Post Oak 20550]

Brisket adjacent...I'm doing some chuck roast burnt ends today.

Great day to sit out under the patio and listen to the birds sing while you wait.

 

 

[DallasSooner 280]

What's the most briskets you've cooked at one time.  I'm committed to six this weekend and I think I might split that up over two days.  Not sure my smokers will even do that comfortably without rotatiing them a bunch. Definitely don't want to mess up folks Easter briskets. 

[deft 7043]

Go for it Lincoln Riley. All 6 will fit on your 14.5” wsm no prob.

[DallasSooner 280]

13 hours ago, deft said:

Go for it Lincoln Riley. All 6 will fit on your 14.5” wsm no prob.

Sir I know what I'm doing.  I'm going to inject them with liquid smoke this evening and let them marinate over night.  Going to be spectacular. 

[thunderlounge 8318]

3 hours ago, DallasSooner said:

Sir I know what I'm doing.  I'm going to inject them with liquid smoke this evening and let them marinate over night.  Going to be spectacular. 

You forgot the fucking french dressing.

[deft 7043]

I hope you’re not back too late from a recording session…..or however the original went.

[Jerry Callo 8952]

On 3/26/2023 at 11:04 PM, UTexasFight said:

I used to be Team wrap in butcher paper shortly before coming out of the stall. on the smoker the entire way.

I’ve now signed on with Team Foil Boat,  Oven finish so I can sleep.

Put on smoker at 5pm Saturday (18 lb, trimmed down to 13 lb). Smoked until ~11. Boat time in the oven at 225 (runs at about 215 actual) with small water pan. Sleep for ~8 hours. Done at ~7am.

rest in cooler for 2 hours.

back in oven at 170 (runs closer to 160) until served at 5pm Sunday.

 

 

Did you wrap in the oven or just leave in the foil boat?

[Texzilla58 4778]

Sir I know what I'm doing.  I'm going to inject them with liquid smoke this evening and let them marinate over night.  Going to be spectacular. 

Do you use root beer or Dr Pepper?

[UTexasFight 9787]

6 hours ago, Jerry Callo said:

Did you wrap in the oven or just leave in the foil boat?

Just leave it in the foil boat.

 

[Judge Roybeanbag 11856]

Lulz made the mistake of reading an article on the foil boat.  I hate people.

Quote

smoked fat cap up , and the meat side will not have bark or at least the bark will be soft.
I think if I try this I will go fat cap down and be sure to keep the meat side basted ever so often.
I say this because usually after my brisket is done resting my what fat cap is left I scrap away.

 

[dcbc 14641]

50 minutes ago, Judge Roybeanbag said:

Lulz made the mistake of reading an article on the foil boat.  I hate people.

 

 

[dcbc 14641]

I don't know what possessed me, but I decided to do a brisket with the foil boat to see what all the fuss is about.  This is going to take the record for the most stubborn brisket I've ever cooked.  It seems like it stalls every 10 degrees or so ever since it hit 165.  I've bumped the pit temp a few times, but I don't want to go too high since it's not fully wrapped (I'm not a hot and fast cooking guy).  I'm over 19 hours at this point.  I've checked the probes and they're fine (I have two in it at the moment. 

Edited April 15, 2023 by dcbc

[dcbc 14641]

The point was great. The flat was dry. The many stalls hurt matters, but I get a good enough bark with butcher paper. I don't think this added enough to make me want to do it again.


 

Edited April 16, 2023 by dcbc

[NoName 17105]

question about holding at home. talking about doing chopped brisket after church for a decent sized group of family/friends...

if i wanted to "hold" it in my oven or a cooler, if i chopped it, put it in a hotel pan, covered the top w/ 2 layers of plastic wrap + foil do we think that would work out ok? basically holding it either in a pre-warmed cooler w/ towels or oven

[dcbc 14641]

1 hour ago, NoName said:

question about holding at home. talking about doing chopped brisket after church for a decent sized group of family/friends...

if i wanted to "hold" it in my oven or a cooler, if i chopped it, put it in a hotel pan, covered the top w/ 2 layers of plastic wrap + foil do we think that would work out ok? basically holding it either in a pre-warmed cooler w/ towels or oven

Ideally, you'd chop it right before you serve it.  It's going to retain heat and moisture better that way.  If I were going to chop it before hand and try to hold it warm, I'd be tempted to put some liquid in the pan and wrap it up as tightly as possible with foil/plastic/both.

[NoName 17105]

1 hour ago, dcbc said:

Ideally, you'd chop it right before you serve it.  It's going to retain heat and moisture better that way.  If I were going to chop it before hand and try to hold it warm, I'd be tempted to put some liquid in the pan and wrap it up as tightly as possible with foil/plastic/both.

yeah, guessing that is what i am going to end up doing...thank you!

have church, then serving it to folks...want to make it as easy as possible.

[DallasSooner 280]

3 hours ago, NoName said:

question about holding at home. talking about doing chopped brisket after church for a decent sized group of family/friends...

if i wanted to "hold" it in my oven or a cooler, if i chopped it, put it in a hotel pan, covered the top w/ 2 layers of plastic wrap + foil do we think that would work out ok? basically holding it either in a pre-warmed cooler w/ towels or oven

It would be fine.  Yes in a perfect world you would chop right before you serve but what you are describing is what every place that caters would do for an event.  Chop, use the plastic wrap to hold the moisture and then foil.   Once you uncover it, stir it good and you should be fine.  You are serving for a big group at a church they aren't expecting Truth BBQ.   Could always add a little sauce if you are worried about moisture as well.    I promise it will be good. 

[thunderlounge 8318]

Sauce?

Fucking sauce?

 

He ain’t askin about bread. He asked about brisket. 
 

It doesn’t take 5 minutes to chop it up. You can do that while people are showing up and nobody will notice.

 

[NoName 17105]

2 hours ago, DallasSooner said:

It would be fine.  Yes in a perfect world you would chop right before you serve but what you are describing is what every place that caters would do for an event.  Chop, use the plastic wrap to hold the moisture and then foil.   Once you uncover it, stir it good and you should be fine.  You are serving for a big group at a church they aren't expecting Truth BBQ.   Could always add a little sauce if you are worried about moisture as well.    I promise it will be good. 

thanks man. probably will have some sauce on the side or do very minimal saucing to make it easier to scoop (serve yourselves)

38 minutes ago, thunderlounge said:

Sauce?

Fucking sauce?

He ain’t askin about bread. He asked about brisket.

It doesn’t take 5 minutes to chop it up. You can do that while people are showing up and nobody will notice.

...i am not chopping 2 full briskets for family and friends à la minute.

i'm sandbagging the hell out of it by cooking the night before + long rest.

nor am i going to get out of church, then go home to change, immediately chop 2 briskets, then go meet the rest of them where we are having this event.

[DallasSooner 280]

When you set up your serving line put the sides and stuff first and your meat last so they don't have an empty plate to load a bunch of meat on.  They fill their plate with sides then get some meat at the end.  That will help your meat last longer.  Good luck!

[utee94 16065]

5 minutes ago, DallasSooner said:

When you set up your serving line put the sides and stuff first and your meat last so they don't have an empty plate to load a bunch of meat on.  They fill their plate with sides then get some meat at the end.  That will help your meat last longer.  Good luck!

Yup, catering 101 right there.

Also, if you long-slice the brisket off the flat, you can cut those in half or even thirds.  Women and children tend to leave a lot of uneaten meat on their trays, simply because slices are too long.

[dcbc 14641]

15 hours ago, utee94 said:

That will help your meat last longer. 

[MirrOlure 15185]

I'm sure this has been covered upthread, but I couldn't stumble into it easily so will ask:

Smoking on Sunday, to take to fishing camp to be eaten either Wednesday or Thursday.

Instinct tells me to get it up to where I'd normally take it off to rest...but immediately into a plastic bag/wrap and on ice.  Then vacuum seal and keep in fridge.

On serving day, in a covered foil pan and into the oven at 170 ish until warm...then slice and serve.

Anyone got any input or revisions to this plan?

[thunderlounge 8318]

I would let it rest an hour or two, then ice or even freeze it before putting in the cooler. 

[luke duke 6445]

Cook normally, let cool, vacuum seal, sous vide reheat

[MirrOlure 15185]

OK…cook was a success…probe tender, rested and then cooled, sealed and frozen.

Would sous vide at home, but can’t at fish camp Thursday night.

Next best reheat plan?

[Sam Lin 3589]

What do you have available at fish camp? Big pot of water on a fire is a sous vide, just stick a thermometer in it and move it away from the fire until it maintains just a moderate warmth.

[thunderlounge 8318]

What was that cooler/boiling water trick someone used? They were driving to Dallas, picked up a frozen brisket from Franklin, and they put boiling water in their cooler.

Just throwing out an alternative if supplies are limited. 

[Da Fino 2820]

1 hour ago, thunderlounge said:

What was that cooler/boiling water trick someone used? They were driving to Dallas, picked up a frozen brisket from Franklin, and they put boiling water in their cooler.

Just throwing out an alternative if supplies are limited. 

It was Daniel Vaughn. I think it was exactly how you described and worked great for him. 

[MirrOlure 15185]

Actually, my wife pretty much "hey dumbass-ed" me and said just take the sous vide probe and fill up a medium cooler with water.  

[Trey3216 15450]

On 5/1/2023 at 11:21 AM, thunderlounge said:

What was that cooler/boiling water trick someone used? They were driving to Dallas, picked up a frozen brisket from Franklin, and they put boiling water in their cooler.

Just throwing out an alternative if supplies are limited. 

A brisket that’s been frozen will need about 3.5 hours in a cooler with boiling water (at least 3 or 4 gallons) to heat back to good serving temp.  Just drop the vacuum packed brisket in there, pour the water in, then shut the cooler and wait.  

[MirrOlure 15185]

Quick report and summary:

• Finished the cook in the oven overnight Sunday and pulled out around 5:00 AM Monday morning, right at the 195 mark;
• Rested in foil-covered foil pan for an hour, and then into fridge;
• Noon on Monday, into vacuum seal and into freezer;
• Group declared that Brisket Night got moved up from Saturday to Wednesday (if I'd have known that, I wouldn't have frozen it);
• Moved it into a cooler Tuesday night to begin slow-thaw;
• Transported it on Wednesday;
• About 6:00 PM took it out of bag and heated it in oven at 225 between 1.5 - 2 hours (I Googled "Reheating Aaron Franklin Brisket" and this was one of the options)
• Sliced and served.

This actually turned out VERY good, and would do it exactly the same way again.  Feedback was that it was better than the one I last did with the same group that was served in the evening after it came off the smoker earlier that same day.

[freyguy 4364]

Cooked 2 briskets for a friend's 50th.  Was able to fit them both on the big Joe.  I started it way too early in the evening for a 7pm party the next day.  I couldn't help it, needed to start drinking around dark and couldn't control myself 🤣.  They were done in the morning, just as my hangover woke me up.  So I put them in an aluminum pan with some chicken broth & covered with foil, 190 degrees all day.

At the party, was told by many folks it was the best brisket they'd ever had.

[Etexhorn13 3091]

Any of y’all do that foil boat deal in a Kamado grill? Any noticeable difference from a butcher paper wrap?

[Herbie Hancock 7452]

Starting today thru next Tuesday Kroger has USDA Choice brisket for $1.87/lb with digital coupon

[Baboontyme 2875]

@dcbc I haven't cooked brisket since last year's school fair. I'm putting ~ 100 lbs on tonight. What's the latest? Render the trimmings and pour over flat before wrapping after room temp rest I gather?

[dcbc 14641]

25 minutes ago, Baboontyme said:

@dcbc I haven't cooked brisket since last year's school fair. I'm putting ~ 100 lbs on tonight. What's the latest? Render the trimmings and pour over flat before wrapping after room temp rest I gather?

What's worked best for me lately is to wrap in paper at the stall, cook until done, cut open the paper and  let it rest, at which point, I apply the rendered tallow like it was a PIllsbury cinnamon roll from the tube.  Once it's rested for about an hour, I wrap in foil, and put it in a cooler with towels filling up the headspace.

 

*Once I've rendered the tallow, I pour  it into a ziplock and let it congeal.  When it's go time, I cut the corner of the bag, and pipe it on like icing.

Edited June 1, 2023 by dcbc

[Baboontyme 2875]

9 hours ago, dcbc said:

What's worked best for me lately is to wrap in paper at the stall, cook until done, cut open the paper and  let it rest, at which point, I apply the rendered tallow like it was a PIllsbury cinnamon roll from the tube.  Once it's rested for about an hour, I wrap in foil, and put it in a cooler with towels filling up the headspace.

 

*Once I've rendered the tallow, I pour  it into a ziplock and let it congeal.  When it's go time, I cut the corner of the bag, and pipe it on like icing.

I trimmed these guys up pretty good but I had a metric ton of fat. A full stock pot full plus a 14" cast iron skillet. I have lids on both and have the burners set to 3. How long am I doing this? Do these large trimmings break all the way down or is it going to look more like grandma's dried up lady parts with some liquid under.

[dcbc 14641]

1 hour ago, Baboontyme said:

I trimmed these guys up pretty good but I had a metric ton of fat. A full stock pot full plus a 14" cast iron skillet. I have lids on both and have the burners set to 3. How long am I doing this? Do these large trimmings break all the way down or is it going to look more like grandma's dried up lady parts with some liquid under.

The latter.

 

  But you just want the juice.  I toss mine in a pot, watch when it starts to bubble, then put it on just above low or thereabouts.  I leave it on all night (induction stove; so no worries about the flame).  The next morning, I bag it and let it congeal

Edited June 2, 2023 by dcbc

[Sam Lin 3589]

This is what mine looked like when done. I also used induction cooker overnight. Do this outside if you can, or leave your fume hood on, it can smell pretty bad for a while if the oil fumes permeate your house.

[Baboontyme 2875]

Thanks guys. Ha, I don't even have a working vent. My kitchen is getting torn apart for a complete remodel in ~ 2 weeks. Guess we will have to live with the stench. Large meats are on, hoping to change out the fuel basket on the offset in an hour or so and get 4-5 hours. 

[Sam Lin 3589]

If you have a lidded pot that you don't mind getting dirty on outside, just put it in your smoker to render with your cook! Holding 250-300 for hours is going to render your tallow perfectly, and no need for any indoor cooking or smell.

[Sam Lin 3589]

Actually, I don't even think you need a lidded pot. I seem to remember some BBQ shop smoking their tallow? Leroy maybe?

[Etexhorn13 3091]

Has anyone done the foil boat thing on an egg style smoker? Any noticeable difference from just wrapping in butcher paper through the stall? Not sure if the effect will be the same on an egg vs an offset 

[Baboontyme 2875]

8 hours ago, Sam Lin said:

If you have a lidded pot that you don't mind getting dirty on outside, just put it in your smoker to render with your cook! Holding 250-300 for hours is going to render your tallow perfectly, and no need for any indoor cooking or smell.

Bruh I got on 108 lbs of brisket, 50 lbs of pork shoulder and 5 racks of spares, I ain't got no room for a lidded pot! Got that stuff bagged and tagged in the fridge hopefully gelling up. I thought I might try the same with my rib trimmings but that didn't go so well, even at very low temps the drippings burn up. 

[Sam Lin 3589]

Sounds like you need a bigger smoker then. Can't even fit a small pot. Jeez.

[thunderlounge 8318]

44 minutes ago, Sam Lin said:

Sounds like you need a bigger smoker then. Can't even fit a small pot. Jeez.

He could let @luke duke borrow it, and when it catches fire he has a perfect excuse for a new pit. 

[Baboontyme 2875]

1 hour ago, Sam Lin said:

Sounds like you need a bigger smoker then. Can't even fit a small pot. Jeez.

Nice try Sam we already did this 12 years ago on the old board.