Another Try at Brisket

danbono · Sep 12, 2012

HI All This is my 6th time trying a Brisket, the first 5 most of them came out on the dry side. They are getting better each time.Going to take it to 160 IT, then foil till 185/195, or untill the probe goes in n out nicely. I have a foil pan on the bottiom rack under the brisket to catch the drippings

9 lb packer un trimmed,smoking temps trying for 225/250. Brisket rubbed on the smoker, fat side up at 4 pm Weds. Cooking time looking at 13 1/2 hrs "IF" 1 1/2 hrs/Lb,probably go longer. This is going to be an over night smoke, keeping my Mavrick 732 by my side. Smoking with a Master Forge Electric Vertical smoker(see avatar), using Chunks of Hickory (2).

I took a good look at which way the grain was running, for when I need to slice, last time the grain was hard to find after cooking with all the bark the brisket had. This time I made a cut in the direction of the grain (see Pic).. Hope I got "IT" right.

Thanks Dan

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danbono
Sep 12, 2012

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danbono
Sep 12, 2012

jirodriguez · Sep 12, 2012

For your foil pan use one of the big turkey pans, and when you foil the brisket just put it in the pan and cover it tight with foil. Also keep your chamber temps down low, and let it rest for a full hour before slicing.

Good luck! That's a nice looking brisket you got there!

danbono · Sep 12, 2012

JRod:Yup that was plan, to use the foil pan with ALL the drippings during the foiling process.Just hope I got the grain direction right on?

Will post more pics when I have them.Right now the smoker is holding at 235.Water pan filled with sand, 2 regular red bricks on either side of the element.. Help stabilize the temps real good.

Thanks Dan

smokinhusker · Sep 12, 2012

Great looking brisket! Nice to see I'm not the only one that makes "cuts" so I know where to separate and slice!

Have you tried Chef Jimmy's Au Jus...it is outstanding with brisket

http://www.smokingmeatforums.com/t/...l-advice-is-requested-and-welcome#post_768826

motsco · Sep 12, 2012

rookie here,
are u supposed to cut against the grain?

tom

papagrizz · Sep 12, 2012

Short and sweet answer.....Yup.

Good luck and remember you can always eat the mistakes

scarbelly · Sep 12, 2012

Good luck Dan and keep the qview coming

chef jimmyj · Sep 12, 2012

Dan, your cut is a good idea and yes you cut across the grain so you will end up cutting in the right direction for tenderness...JJ

danbono · Sep 13, 2012

Hi All Update: Well 13 hrs later at 5 AM the IT* reach 160, time for foiling..Foiled at 5 AM, NOT alot of drippings in the pan, 2 hours later IT*195. Did the toothpick test still some residence on the way out.. Guess IT needs more time. Also added some beef broth and rub to the foiling pan.

Thanks Dan

Pics to follow

danbono · Sep 13, 2012

Hi All Another Update it is now 9 am Thurs morning, IT* hit 200 the toothpick test went great, easy in and out.. So after 17 hrs the brisket is finally done. The flat is sliced and to be reheated for dinner,one of these nights. Now the point is trimmed and wrapped. I was going to make pulled brisket out of the point, but ran out of time, so It is in the fridge waiting for me to decide what to do with IT.Tastsed some of the flat was real good.I think the trick is to cook looooow n sloooowDuring the night my Maverick read 201-220, all night long. Also the red bricks kept the temp stabilize.

Thanks Dan

whole brisket

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danbono
Sep 13, 2012

flat sliced

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danbono
Sep 13, 2012

TrimmedPoint waiting for my decision

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danbono
Sep 13, 2012

jirodriguez · Sep 13, 2012

Yup... you nailed it - Low and Slow is the name of the game. I keep in mind that water boils at 212°, so the higher you are above that the faster you drive the moisture out of the brisket. I am not saying you have to cook it under 212° the whole time, just that keeping it low and slow keeps the more of the moisture in the meat longer.

jirodriguez · Sep 13, 2012

DanBono said:
Hi All Update: Well 13 hrs later at 5 AM the IT* reach 160, time for foiling..Foiled at 5 AM, NOT alot of drippings in the pan, 2 hours later IT*195. Did the toothpick test still some residence on the way out.. Guess IT needs more time. Also added some beef broth and rub to the foiling pan.

Thanks Dan

Pics to follow

Forgot to mention.... for a nice pan of drippings dump either a can of low sodium beef broth or (my favorite) a bottle of India Pale Ale in the pan at that start of the smoke.

timleo · Sep 13, 2012

I like to throw a sliced onion, some baby carrots and some garlic in the pan without water. After an hour of smoking I put water and a couple of beef cubes in the pan and check the liquid level every few hours. When the IT hits 160F, I pull the jus out of the smoker to de fat, and wrap the brisket in foil with a good squirt of the jus. Then cook to 200F. After it hits 200F I pull it out of the smoker and let it sit on the counter covered in towels for an hour.

I can't wait to make another one.

danbono · Sep 15, 2012

Hi All Cold brisket taste really good, been snacking at night ..

Going to heat IT up for dinner one of these days.

Thanks Dan

Another Try at Brisket

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