All Things Brisket

[Deej 78080]

19 hours ago, Lhorn said:

If I learned one thing from cable TV competition BBQ reality shows, it’s a ton of parsley in the box.

Is that like Sharpies in the butt?

[luke duke 6470]

Is that like Sharpies in the butt?

Worse

[dcbc 14677]

13 hours ago, luke duke said:

Not in Texas

Is there a red, plastic tray that will fit in the bottom of one of those Styrofoam boxes with butcher paper on it?

[jimmyjazz 47504]

PSA:  the Randall's weekly ad released today shows USDA Prime brisket for $2.97/lb.  (At least in Austin.)

[Party_Taco 3923]

PSA:  the Randall's weekly ad released today shows USDA Prime brisket for $2.97/lb.  (At least in Austin.)

Damn… thought the prices in Beeville were pretty good the other week!

[Braff Zacklin 13679]

Those would be great prices for Idaho. Fuck all y'all.

[freyguy 4369]

On 5/22/2024 at 10:47 AM, jimmyjazz said:

PSA:  the Randall's weekly ad released today shows USDA Prime brisket for $2.97/lb.  (At least in Austin.)

shit, buy 2 of em....

Fuck, I'm cooking chicken and sausages this weekend....well, at least I'll be drunk in Port A...

[Baboontyme 2893]

12 hours ago, Braff Zacklin said:

Those would be great prices for Idaho. Fuck all y'all.

I paid $4.11/lb for ~ 86 lbs yesterday of CAB in MI and that's with volume discount. Without it was $4.48. 

[Baboontyme 2893]

School Fair time. Godspeed. 

Edited May 31 by Baboontyme

[PilotsError 2344]

It’s almost worth buying your own goddamn cow at this point. 

[dcbc 14677]

19 hours ago, Baboontyme said:

School Fair time. Godspeed. 

Hows the mulch burn in those WSMs?  What do you have on the WSMs?

11 hours ago, PilotsError said:

It’s almost worth buying your own goddamn cow at this point. 

I read that in Junior's voice.

[DalTxHornFan 3132]

11 hours ago, PilotsError said:

It’s almost worth buying your own goddamn cow at this point. 

Ridic that you can eat prime steaks for less than brisket these days.  It's yardbird or pork butts when I do stuff at home lately.

[Baboontyme 2893]

1 hour ago, dcbc said:

Hows the mulch burn in those WSMs?  What do you have on the WSMs?

I read that in Junior's voice.

Mulch is cheaper than post oak, it's on sale for $2/bag at Lowe's.

Cooked 4 butts on the WSMs and eventually pulled those into the oven and started my 6 racks of spares before moving them to the trailer. Sold out of brisket (6), butts, hot dogs (140), it's pop not soda (120), chips (90), and bottled water (140). Had one rack of ribs left over that the wife is going to auction on FB. It was a good night for the PTO but bittersweet for me as it is our last year at the Elementary School. I guess I'll have to see if the HS will take me in for football concessions as my oldest starts there in the fall. 

Maaaan those briskets were on point. Maybe the best I've ever done. I'll have to see if one of the guys got a picture of a slice of the fatty. My buddy who lives in Austin flew in who frequents Interstellar and Stiles Switch, and even he was raving. 

[Party_Taco 3923]

So pissed right now… I was about 6:30 in when I assumed I blew through the stall (had just hit 180) and pulled to wrap. Of course, now it’s just sitting at 181

Juiced the smoker to 300 to give it some incentive, but fuck me… temperature had been steady at 1 degree every 6 minutes and showed no signs of stalling out before the pull.

Hopefully things still work out…

[dcbc 14677]

3 hours ago, Party_Taco said:

Hopefully things still work out…

It'll be fine.  I always have to remind myself that no two brisket cooks will go like another, and there's usually some minor fuck-up, the results of which no one will notice.

[BigDHornfan 6638]

Lunch tomorrow 

Edited June 16 by BigDHornfan

[Party_Taco 3923]

It'll be fine.  I always have to remind myself that no two brisket cooks will go like another, and there's usually some minor fuck-up, the results of which no one will notice.

Agreed - Turned out just fine. Not my best, but all plates were clean.

[dcbc 14677]

31 minutes ago, Party_Taco said:

Agreed - Turned out just fine. Not my best, but all plates were clean.

Looks DAF.

[freyguy 4369]

about to pop this puppy in the smoker.

[thunderlounge 8577]

[freyguy 4369]

Well, couldn't maintain the heat below 270, so it cooked really fast.  Now got it covered in an aluminum pan with some chicken broth.  Will keep it in the oven at 190 till later.

[thunderlounge 8577]

190 is way high to hold warm, unless you mean you got it close and are slowing it down for time?

[luke duke 6470]

Well, couldn't maintain the heat below 270, so it cooked really fast.  Now got it covered in an aluminum pan with some chicken broth.  Will keep it in the oven at 190 till later.

[freyguy 4369]

don't worry Francis.  This ain't my first rodeo.

[freyguy 4369]

success.  People were happy.

 

[PantsTent 2007]

Hard to tell for sure but do we need to go over which direction to slice the point again?

[freyguy 4369]

Yes, there is a proper way to slice a brisket.

But there's another way to slice it when you're drunk off your ass on a Friday.

[dcbc 14677]

1 hour ago, PantsTent said:

Hard to tell for sure but do we need to go over which direction to slice the point again?

 

1 hour ago, freyguy said:

Yes, there is a proper way to slice a brisket.

But there's another way to slice it when you're drunk off your ass on a Friday.

 

That's a big file and it zooms in.  Point wasn't rotated.  It's okay.  Good sandwich stuff.

 

And you are appropriately not sweating it.  I've definitely done the same thing for the same reason (and worse).

Edited June 21 by dcbc

[Cajun 11786]

2 hours ago, freyguy said:

success.  People were happy.

 

Not a gotdamn thing wrong with any of that.

(I'll ignore the sauce)

[SuckitKevin 986]

Brisket was $2.96 a lb about 3 yrs ago everyday at HEB, then it crept up to $3.46 last year. I was looking yesterday for one and now that shit is $3.76, wtf man?

[Anastasis 23743]

But brisket. 

[b_p 458]

Did a couple this past weekend. Turned out really good, maybe the best I’ve done. Put them on about 9:30pm, wrapped them at 4:30am with a little wagyu tallow smear on the paper, then pulled at 203F. The smaller one was about 14 lbs and cooked right at 14 hours, the larger one was 17 lbs and I pulled it at 2:30 so right at 17 hours. Temp was pretty consistent averaging about 270, and I cranked it up to about 300 on the big one for the last hour or so to get it across the finish line. Foil and towel in the preheated (with hot water) cooler until 6.  Moist and delicious. 

[jimmyjazz 47504]

Randalls has Prime whole packer briskets for $2.97/lb ending today.  They also have a digital coupon (clip it via the app) for $3.47/lb through September 3rd.

In my experience, you might have to hunt some stores to find one.  The butcher at our nearest Randalls will call around for me if he doesn't have it, so that might help.

['stache 22217]

I’ve been absent for a while here so sorry if it’s been discussed, but what’s the best advice on cooking brisket up to a week in advance, storing, then reheating? Every year I cook 3 briskets for a school fundraiser and last year was a total disaster as I struggled with temp and all but ran out of time. I want to do it in advance this year so the clock isn’t ticking on me like last year. I want to be sure it holds its slice integrity, I don’t like putting in all the effort to just chop it all up.

My thought is to cook to 195, no higher than 200 to account for reheating, cool, slice, then vacuum seal (don’t have one but I don’t want to risk other methods so will borrow one). Refrigerate for a few days and on event day put them in a deep pan with a cup of beer and apple cider vinegar mix, cover, and reheat at like 300 or 325. I’ll sous vide if I can borrow one.

Anything I’m missing? My temps sound right? Should I slice after reheat instead of before?

Edited September 27 by 'stache

[thunderlounge 8577]

Cook it, rest it, vac seal, freeze it. 
Reheat: one brisket per cooler, fill each cooler with boiling water. 
 

Do not slice until go time.

[dcbc 14677]

1 hour ago, thunderlounge said:

Cook it, rest it, vac seal, freeze it. 
Reheat: one brisket per cooler, fill each cooler with boiling water. 
 

Do not slice until go time.

Because nothing should be left unsaid: leave the brisket in the vacuum seal bag when you throw it in the water.  Remove from bag once it's warm.

['stache 22217]

Hadn't thought of a redneck sous vide, makes sense. I'll try that probably.

[dcbc 14677]

45 minutes ago, 'stache said:

Hadn't thought of a redneck sous vide, makes sense. I'll try that probably.

The sous vide is a good way not to warm it up too much, but it's not great for the bark. When I've done this, my method has been:

 

Pull brisket from the cooker, rest it down to 150F.

Put it in vacuum seal bag along with some tallow or butter.  Seal. 

Put in refrigerator for several hours.  Then, toss it in the freezer

Reheat in sous vide.  I have a plastic container with a notch in the lid.  I just set the sous vide to 145 and let it go for a couple of hours with the brisket in there.  Some people say starting off at 185 and lowering to 145 is the way to go.  That seems like an extra thing for me to forget to change.  So I just set and forget.

Remove from bag and place brisket on a sheet pan.  Drizzle liquid from the bag all over it.  Place in a 250 oven for about 15 minutes.  This seems to firm up the bark a bit.

[Jerry Callo 9027]

On 9/27/2024 at 11:41 AM, dcbc said:

Put in refrigerator for several hours.  Then, toss it in the freezer

This is important for cooked as well as raw meats.  Always let meat rest in the fridge before putting in the freezer.  Any juices or liquid will turn to ice crystals if it goes into the freezer too early.  Raw meat brought home from the store should sit in the fridge, too - ice crystals will mess up a good cut of meat.

[TexasHooch 5328]

Quick diversion:

I need a buddy check on these pictures.

Am I correct that this is an old school real deal Lyfe Tyme, and not that thin steel mass market bullshit they sell nowadays?  If I'm right, I think I can get it for basically nothing, but I won't be able to check it out first because it's on an online auction.

[TexasHooch 5328]

Nevermind.  I just realized that I was confusing Lyfe Tyme with Oklahoma Joe, and I'm pretty sure it's the former- which has been and still is legit.

I know these dinosaurs are all over Texas, but you don't see these much around here in MN.  Think I might get it.  It won't fit much more than a single brisket, but that works for me.

Edited October 7 by TexasHooch

[TexasHooch 5328]

On 10/7/2024 at 11:35 AM, TexasHooch said:

 

 

Won the auction for this Lyfe Tyme 16″ x 40″.  

$50.  Would have preferred a 20" chamber, but I'm not complaining. I'm looking forward to no longer having to my my brisket in a yoga pose to jam it  into the WSM.

[utee94 16093]

$50 is a heck of a deal for that pit, congrats.  

[elfenix 34842]

Soon 

 

[VirginiaLonghorn 4932]

51 minutes ago, elfenix said:

Soon 

Looks too soon to me …

[freyguy 4369]

giving meat church's mexican brisket (chopped beef) recipe a shot.

It's now hanging out in the oven for me to cut up later.

[freyguy 4369]

6 hours ago, freyguy said:

giving meat church's mexican brisket (chopped beef) recipe a shot.

It's now hanging out in the oven for me to cut up later.

Turnt out nice

[Shaddie 1684]

Kroger North Texas. 
 

Choice is $1.97. Is what I use for hamburger meat. 

[thunderlounge 8577]

Alright ya merry fuckers, it’s time to wagyu this bitch up. 
 

Lightin off. Here we go. 

[thunderlounge 8577]

 

Little tamale dressing to go with it.

Brisket is sitting at 130, waiting to wrap now, then let it go and do its thing. I’ll try to remember a pic before I wrap. Not that it matters, really, it’s a brisket getting cooked. But ya know, kinda bored at 10 til 1 this morning.