Brisket-- Something doesn't seem right...

rankamateur · Dec 9, 2012

Hey folks! I purchased a 10lb brisket at Walmart, applied my rub, put it in the fridge and 12 hours later dropped it in my smoker. Started cooking at 7pm, 225 (at least I think it was 225, my MES 30 cooks hotter than the read out by close to 20 degrees; my temp was set to 208) fat cap up. Applied smoke for 5 hours then went to bed, let it cook (don't have the tube smoker yet), got up at 7am and checked internal temp--167. Waited until 170 and then foiled until brisket reached 190. Took off the foil and put back on the rack to harden bark and finish cooking. At 195-200 IT (depending upon where probed) took it off and it is now resting. With that predicate, here are my questions/concerns -- #1 I have read a lot that the meat should be to the point where a toothpick slides in like butter. The only places a toothpick will go in that smoothly are the places which are obviously nothing but fat. I'm worried that I got a brisket that was 9lbs fat and 1lb meat. The areas with meat (flat) are not nearly as tender. Any ideas on what I might have done wrong? #2 I tried Chef Jimmy's au jus-- roasted veggies, added broth after an hour--but when I woke up this morning there was no broth in the pan, just fat, and the veggies were decimated. TONS of fat. Any ideas on what I did wrong there? Thank you all!

rankamateur · Dec 9, 2012

Should say butter, not buyer.

rankamateur · Dec 9, 2012

Update -- Carved it. My fears as to the meatiness/doneness of the brisket were mostly unwarranted. There was a good half inch layer of fat over the entire brisket; which, on the flat, was about the same thickness of the beef. The flat was a little drier than I might have liked, but is it realistic for me to expect my flat to be as moist as the point? The point is moist--see picture (sorry, I forgot q-view until I was almost finished carving. My question in re: au jus stands.

IMG_20121209_151130.jpg

rankamateur
Dec 9, 2012

bbqhead · Dec 9, 2012

I have always trimmed the fat cap down to @ 1/4" so you wont be spending time cooking the fat down instead of the briskit. there are some fat that will not break down easy as the other in beef. IMHO , I think it might help .

pike2 · Dec 9, 2012

the flat tends to be that way or just seem that way, overall looks pretty good but i notice one thing its still pinkish in the center, it should go to at least 205 in the tip and the flat may be just over that. some people foil it some dont im one thats doesnt, taking the meat out to foil it causes it to cool down and adds more time to the cooking.

rankamateur · Dec 9, 2012

It was reading 195 in the flat and 200 in the tip when I pulled it and wrapped it again. That picture is of the tip. Why 205 specifically? Is it not supposed to be pink? I can't imagine 5 degrees would change the color but it wouldn't be the first time I was wrong.

pike2 said:
the flat tends to be that way or just seem that way, overall looks pretty good but i notice one thing its still pinkish in the center, it should go to at least 205 in the tip and the flat may be just over that. some people foil it some dont im one thats doesnt, taking the meat out to foil it causes it to cool down and adds more time to the cooking.

jwbtulsa · Dec 9, 2012

I too am curious about your Au Jus issue. I am going to start on a USDA prime packer in the morning. I want to try Chef's au jus recipe for the first time. Of course I am doing a smokyOkie cook method. I use a stick burner with Ozark Oak and mesquite splits. I'll qview the process and then let you know when I post so we can compare notes. Hope yours was tasty.

forluvofsmoke · Dec 9, 2012

Foiling speeds up cooking of larger cuts, but kills the bark. If you don't like bark on butts or brisket, then foil away.

The interior color will be grey above 165-170* in beef (well-done)..the smoke ring is a temp-stable pigment, and will not change during cooking or chilling once it's formed.

200* in the point will easily create pulled brisket with most, some need around 205*, but it will nearly fall apart at that temp, as long as it stayed moist, and with the fat-cap on, that should not be an issue.

Eric

chef jimmyj · Dec 10, 2012

Guys, The Smokey Au Jus Recipe was originally written to go with a Smoked Rib Roast. These take 4-5 hours. With a Brisket, 15-20 hours, you would have to add Water after the initial addition of Broth to maintain levels, just like you would periodically have to add water to a water pan. I say Water because store bought Broth contains salt and multiple additions and reductions will get real salty quick. You certainly have the option of removing the pan of Au Jus after 4-5 hours as well. Anyway thanks for bringing this anomaly to my attention. I will go back and add a note to my recipe...JJ

big game cook · Dec 10, 2012

RankAmateur said:
Update -- Carved it. My fears as to the meatiness/doneness of the brisket were mostly unwarranted. There was a good half inch layer of fat over the entire brisket; which, on the flat, was about the same thickness of the beef. The flat was a little drier than I might have liked, but is it realistic for me to expect my flat to be as moist as the point? The point is moist--see picture (sorry, I forgot q-view until I was almost finished carving. My question in re: au jus stands.

IMG_20121209_151130.jpg

rankamateur

Dec 9, 2012

rankamateur · Dec 10, 2012

I'm with you! Fact is, the temperature was at 200, so if I get pink tender meat and it's reached the proper temp., than I'm more than happy!

rankamateur · Dec 10, 2012

Thank you for clarifying that, Chef Jimmy. I will definitely try it again with a brisket and pull the au jus out after the first 4-5 hours.

rankamateur · Dec 10, 2012

jwbtulsa said:
I too am curious about your Au Jus issue. I am going to start on a USDA prime packer in the morning. I want to try Chef's au jus recipe for the first time. Of course I am doing a smokyOkie cook method. I use a stick burner with Ozark Oak and mesquite splits. I'll qview the process and then let you know when I post so we can compare notes. Hope yours was tasty.

Hope you see Chef Jimmy's reply prior to beginning your smoke.

jwbtulsa · Dec 10, 2012

Thanks. I thought about that. Using a SOB method on the brisket this morning. It. Was 18F this morning and I really am not prepared to tend to my stick burner today. Everything will get foiled at the four hour mark and then into the oven to finish it up. I made my own broth without additional salt in consideration of my drippings. I'll keep you posted!

jwbtulsa · Dec 10, 2012

Check this out: I will post a new thread in Beef tomorrow to explain all the details!

image.jpg

jwbtulsa
Dec 10, 2012

SmokyOkie method combined with Chef Jimmy J's Smoky Au Jus recipe. Awesome 4.5 cups before skimming fat. Yummy...

Thanks for your post. I learn so much from the SMF community. All 4.5 cups of it!

jwbtulsa · Dec 11, 2012

Hey Rank,

Here is a link to my newest post. http://www.smokingmeatforums.com/t/132019/smokyokie-chef-jimmy-j-brisket-with-a-cold-start

Thanks a lot for sharing. This time, it all worked out fine. I may even have too much au jus! I'm sure glad CJJ replied to your post in regard to the au jus. It explains why my previous attempts have not always turned out as good as I wanted. I foiled the pan at around four hours which is consistent with CJJ's comments. Note that I did start with only a pint of liquid and then added another cup. That combined with the natural drippings gave me a full quart of liquid smoky love.

Best of luck and happy holidays!

John

Brisket-- Something doesn't seem right...

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