SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket time again - 15.6LB
New Posts  All Forums:Forum Nav:

Brisket time again - 15.6LB

post #1 of 12
Thread Starter 

Well guys it was time to do brisket number 2 for me. I went to Wally World and bought the 15.6 LB brisket they had there. The thing as just plain huge! I rubbed it down with Jeff’s rub(awesome by the way) then I cooked it at 218-235 throughout the day and let me tell you that stall time is a killer. It took around 6 hours to get from 155-170. It was still running so slow that I had to foil it at 170 because it was 10:30pm at night and I could not let it go on its own,  I had to work the next day. Once I foiled it (with apple juice), it shot to 195 by 1:30AM. I took it out of the smoker and let it sit for about 1.5 hours all wrapped up in tinfoil.

So here are some of the questions that I have:

I tasted it once I pulled it off and the point was pretty dry. The next day I tasted it again and the point was a little better and the main brisket was good.  Should I have cut the point off and put it on its own rack and took that out long before the main part of the brisket was done? The point was up a little on the wall of the smoker because I could not fit the whole thing in there, if it makes a difference.

I made the brisket for Friday, tomorrow, for a party and since the point is dry I am thinking of just shredding it and mixing BBQ sauce with it, would that work for a dry point?

For the main part of the brisket I am thinking I am going to slice it then throw it in the slow cooker on low with a little beef broth and let it come up to temp that way. From all the searching on the forums that seems like a pretty good way to go. Anyone disagree?

 

Here is the beast ready for the smoker

Brisket2

post #2 of 12

I'm by no means a brisket expert but...............

You can separate the point at 170º and continue to smoke, but if the point was dry i don't think there was anything you could do.

From personal experience, I've had points that were tough, dry etc. even at over 210º internal. There all different and sometimes you just get a bad one.

The BBQ sauce would help for the dryness but the texture will be the same.

For the flat, I haven't used the slow cooker but i have sliced and placed in pans and covered with beef broth and warmed in the oven. That helped keep it tender and moist.

post #3 of 12
The sauce will work fine with the point. I never separate them and don't have any problems, so it might have been that it was touching the side. Others here on SMF always separate them. Raptor has ya covered!
post #4 of 12
Thread Starter 

Thanks guys for the advice, how much beef broth should I use?

post #5 of 12
Quote:
Originally Posted by 1fastss View Post

Thanks guys for the advice, how much beef broth should I use?



   I use enough to cover the meat.

Brisket will start to dry out the moment you cut it.

 

post #6 of 12

th_What_NO_QVIEW.gif

post #7 of 12
Thread Starter 

One more question, What temp should the oven be at for the rewarming up of it?

 

SmokinAl, I am sorry I was going to take a picture and I forgot and cut it up. I need to be punished and make another one icon_smile.gif

post #8 of 12
Quote:
Originally Posted by 1fastss View Post

One more question, What temp should the oven be at for the rewarming up of it?

 

SmokinAl, I am sorry I was going to take a picture and I forgot and cut it up. I need to be punished and make another one icon_smile.gif


Yes you shouldicon_mrgreen.gif
 

 

post #9 of 12

Raptor has got it down.  I smoke mine in a tin pan to catch the juices, then when I slice it I drop them in the au jus to keep moist and pick up some more flavor.

 

 

It looks good....oh wait...

 

th_nopicsye3.gif

 

well you started strong....

post #10 of 12



 

Quote:
Originally Posted by 1fastss View Post

One more question, What temp should the oven be at for the rewarming up of it?

 

SmokinAl, I am sorry I was going to take a picture and I forgot and cut it up. I need to be punished and make another one icon_smile.gif



I reheat at 225º remember, you don't want to boil it just warm it up.

 

And yes, you need to smoke another one and redeem yourself Bottom.gif  LOL

 

post #11 of 12
Thread Starter 

hahaha, I know I need to redeem my self. Totally wrong and rude.

 

Ok to finish up what I did. :)

 

1. I cut off the point and sliced it up and put that in beef broth and warmed it up at 225 for about 2 hours. After it was warm I drained out most of the broth, pulled it then put BBQ sauce on top of it.

Worked fantastic!!

 

2. So I sliced the main part of the brisket and added broth so that is covered it and heated that on 225 just like above and it turned out awesome. 20 people at the party and everything was gone besides a few of the slices of brisket. The wife really liked it in the broth, she did not even use BBQ sauce with it. The seasoning from the outside of the brisket flavored the broth really well along with the fat from the brisket that was melted in the rewarming process.

 

Thanks guys for helping me pull off a great  BBQ with my buddies!!

 

I have to make a brisket for fathers day in a few weeks, I will make sure I get that posted. 439.gif

post #12 of 12

Glad it worked out well for yaicon14.gif

Quote:

I have to make a brisket for fathers day in a few weeks, I will make sure I get that posted.  439.gif

 

 

  We'll be watching for it. That will get you out of the  pb.gif LOL

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket time again - 15.6LB