Scared of Brisket

whistlepig · Oct 18, 2012

My second try. The first one failed because I did not allow enough time. Four months later I allowed plenty of time and attention for this one. It's a small 5.5 pounder. Enough point for a few burnt ends. I apologize for the pictures. I have done several prime ribs. I'll have to say brisket is better. This got dipped with Chef JJ's Au Jus before eating.

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whistlepig
Oct 18, 2012

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whistlepig
Oct 18, 2012

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whistlepig
Oct 18, 2012

daveomak · Oct 18, 2012

WP, evening..... Looks just fine to me.... What is there to be afraid of ?? ... Get a whole packer brisket... 13-16 pounds.... more fat.... more forgiving.... smoke to 195 for slicing or 205 for pulling.... you will be amazed at the difference in moistness and flavor.... Dave

shoneyboy · Oct 18, 2012

DaveOmak said:
WP, evening..... Looks just fine to me.... What is there to be afraid of ?? ... Get a whole packer brisket... 13-16 pounds.... more fat.... more forgiving.... smoke to 195 for slicing or 205 for pulling.... you will be amazed at the difference in moistness and flavor.... Dave

on the Brisket !!!! and

whistlepig · Oct 18, 2012

I would love to try a whole packer. At first I thought a whole packer would be just too much for us. But I put the leftover sliced brisket in a container with Chef JJ's Au Jus and this was very tasty when reheated a couple of days later. I think that a whole packer would be an overnight smoke. For that I think I need to get an AMNPS smoker. Maybe fire up the smoker and AMNPS and go to bed. My schedule just won't let me tend a smoker for twenty hours.

big andy a · Oct 18, 2012

I agree with Dave, the full packer is easier than the small ones but yours does look mighty tasty.

Curt.

daveomak · Oct 18, 2012

WP, you would be surprised about the packer.... Left overs include cold sandwiches, Hot beef sandwiches (gravy is always good), with eggs in the morning... burnt ends from the point for snacks.... sliced with spuds and a veggie for supper.... before you know it, it's all gone ......

And the AMNPS is worth having... I love mine..... Pitmaster's Choice Pellets are an all around go-to smoke.... very forgiving on flavor....I haven't over smoked anything yet.... I don't think you can.... right now I''m doing a test on bacon and shooting for 6, 6 hour smokes on a 3# hunk of belly to see just how much smoke I can give it and still have great flavor..... Dave

whistlepig · Oct 19, 2012

I have only done a couple of truly long smokes. Pulled pork and brisket. The pulled pork turned out perfect. Fall off the bone, moist, and tender it was. I hate to say it but we just don't care for pulled pork. Brisket is a whole different beast. The brisket is very worthwhile for me to invest in an AMNPS. I think when you hit brisket right there is no going back.

oldschoolbbq · Oct 19, 2012

Whistlepig, yes,the price scares me

. However, just be "patient" , I mean really patient, like "Job" in the Bible . Just add fuel and let the temp. rise. Use the 1.5hrs./lb. as a refference and add a bit so you don't have Guest waiting on the goodies.

I cook at 225° the whole way(steady as long as Trish leaves me alone), however I don't wrap ,but that's just me.

Here's my results:

brisket cook 5-17-12 027.JPG

oldschoolbbq
Jul 18, 2012

I do however do keep the lid shut. Not going anywhere(unless you have a naughty neighbor

then it' s WAR.LOL

When cooking Brisket , patience is a virtue.

Have fun and...

roller · Oct 19, 2012

Yep get you a 16 pounder and take a couple days off work with a case of beer and your all set for a full Packer smoke...

Yours looks real good...

jarjarchef · Oct 19, 2012

Don't be scared of it. There are all kinds of things you can do with the leftovers. Just make a plan and work your plan. 1.5 - 2 hr per pound, simple rub, aus jus (if you want it) and patients to let the smoke work.....

Here are a couple things I did with mine and a bit different type of aus jus for it. Very similar to Chef Jimmies just a bit more body. Really depends on personal preference.

http://www.smokingmeatforums.com/t/126546/first-smoked-brisket

http://www.smokingmeatforums.com/t/127110/quick-brisket-chili-w-q-view

http://www.smokingmeatforums.com/t/127357/burnt-ends-salad-w-q-view

whistlepig · Oct 19, 2012

Thanks for the encouragement. Just wondering at what weight is a brisket considered a full packer instead of a flat? The label on my little 5.5 pounder said it was a packer. I would consider it more of a flat at 5.5 pounds. Thanks jarjarchef for the au jus recipe. As much as I love woostershire sauce with beef I suprized that I didn't think of trying that. I have been using Swanson's beef stock instead of broth for the Chef JJ's au jus. Last time wally world had something new stock called Swanson "Tender Beef" beef stock. That kicked the flavor up a bunch. Does brisket freeze well? I don't have a vacuum sealer.

scarbelly · Oct 19, 2012

For freezing you can wrap in plastic wrap as tight as possible then into a plastic bag working as much air out of the bag as possible.Some folks even wrap the plastic wrap in foil to help fend off freezer burn

whistlepig · Oct 19, 2012

Would freezing the brisket covered in au jus in a container work?

jarjarchef · Oct 19, 2012

Never froze the aus jus and brisket together before. Might work....

daveomak · Oct 19, 2012

whistlepig said:
Thanks for the encouragement. Just wondering at what weight is a brisket considered a full packer instead of a flat? The label on my little 5.5 pounder said it was a packer. I would consider it more of a flat at 5.5 pounds. Thanks jarjarchef for the au jus recipe. As much as I love woostershire sauce with beef I suprized that I didn't think of trying that. I have been using Swanson's beef stock instead of broth for the Chef JJ's au jus. Last time wally world had something new stock called Swanson "Tender Beef" beef stock. That kicked the flavor up a bunch. Does brisket freeze well? I don't have a vacuum sealer.

A packer is a complete brisket.... Weight 12-20 pounds depending on the size of the animal butchered..... Thick layer of fat probably 1/2" thick.... It hasn't been trimmed.... and usually about $2.50 / pound.... depending on area you live.... W-mart usually has them.... Dave

nhbuck · Oct 19, 2012

Don't be scared, just do it. Nothing like a friday overnight Packer smoke. Low and slow 210 to 225. I usually wind up with a 12 lb one . Start it about 11 Pm when the family falls asleep. I grab a chair in the nice weather with a six pack and snacks and watch the stars. I have my faithful Golden Retriever by my side all night and tend to the charcoal. Usually by about 4 AM I stoke the fire box good then go in and sit in the recliner and nod off watching Sports center or something. Alarm rings at 7 and I check the temp and stoke the fire box and go about my day. Dinner time is typically 3 or 4. I usually pull it off about 1 or 2 and wrap it for two hrs and throw it in the cooler.

snowave · Oct 19, 2012

I bombed my first 2 briskets... realized I was cooking too high and short.. Nailed the 3rd one.. as I dropped the temp and added on time. I also dry rubbed it, and left in in the frig for about 15 hrs, which I know probably helped some, too. Warpping it for 90 min didn't hurt it either, I'm sure.

I started get the Costco briskets, as they were a bit bigger and better wuality than the regular grocery store ones, and had a little more of a cap... I don't want to get a whole one, cuz I'd eat it all... like really, all of it.. quickly.

whistlepig · Oct 19, 2012

DaveOmak said:
A packer is a complete brisket.... Weight 12-20 pounds depending on the size of the animal butchered..... Thick layer of fat probably 1/2" thick.... It hasn't been trimmed.... and usually about $2.50 / pound.... depending on area you live.... W-mart usually has them.... Dave

Brisket is hard to find around here. We're out a bit. $4.49 a pound here. I looked at some today. Wally World and Kroger's are the same price.

Scared of Brisket

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