Brisket--I hate brisket!!!

kryinggame · Jan 11, 2013

So I decided to smoke a brisket. I picked one up at Wally World.

Cleaned it up and injected with beef broth. It's a bit more than 11lbs

I put it into my WSM at 1:00 AM. I've been able to keep it about 225*

It's now exactly 4:30 p.m. and the dang thing is at 196* internally.

I can't believe that it's taking so long.

I have 2 thermometers in the meat and they're off from each other by 1 degree so I know it's accurate.

I plan on doing some burned ends afterwards. There's no way, that I'm going to do it on the WSM. It's using to much fuel. I'll use the MES for that.

I'll post pics afterwards. GGgrrrrrrrrrrrrrrrrrrrrrrrrr

chef jimmyj · Jan 11, 2013

By IT that Briskey is Done...If it passes your tenderness test, poking around with the probe, rest and serve...JJ

smokinhusker · Jan 11, 2013

Well I tried to quote Chef JJ's post but keep getting a server error. Anyway, we like ours sliced and not falling apart so I pull mine at about an IT 185* and yes they take quite a while at 225*. Get that baby off their and resting!

rbranstner · Jan 11, 2013

I'm with these guys. Get that baby off there, it's done.

You have any pictures?

kryinggame · Jan 11, 2013

I pulled it off and wrapped it. I'm now working on my baked macaroni & cheese.

I honestly don't know how people do briskets in competitions, they're so unpredictable.

I do pork butts, poultery, ribs, jerky well. But brisket is my enemy.

I did pull a piece off and it did taste good and the smell is awesome but I just don't have the patience.

Once it's finished the resting period and I slice it up, I'll post pics.

Gang, thanks for the advice.

motochief · Jan 11, 2013

Brisket is my favorite thing to smoke. I enjoy spending the time on them and maintaining my fire.

linguica · Jan 11, 2013

Kryingame, While you might be stressed now, by the time you let it rest and have a beer (or two) when it is sliced and on the plate along with the sides you will probably think this your best smoke to date, and have many more to come. Don't worry....Be happy....

kryinggame · Jan 11, 2013

I LOVE BRISKET!!! IT'S SO DANG MOIST. OMG!!!

WHOO HOO. God bless Briskets, Jack Daniels and Harley Davidson. lol. Can you tell that I'm excited?

Below are pictures of the flat. It's really good. Look at the smoke ring!!! Last night, I injected with a beef broth and then rubbed it with a cherry rub. Smoked it in my WSM at 225*. Dang, that 11lb took dang near 14 hours.

Right now, I have point in the Masterbuilt smoker, I'm gonna do burnt ends. From what I understand, just re-rub it and let it go for 4 -6 hour at 225*. Afterwards, I'll cover it for 30 minutes and rub some BBQ sauce in it.

I'm impressed with this brisket--finally be dang, it just takes way to long to smoke. I've read about guys who cook about 375* to an internal temp of 170. If I ever do a brisket again, I'll try it this way.

Man, I'm really impressed. This beef is really good and I'm not a big fan of beef.

Brisket 1.JPG

kryinggame
Jan 11, 2013

Brisket 2.JPG

kryinggame
Jan 11, 2013

tjohnson · Jan 11, 2013

Very Nice......!

roper33 · Jan 11, 2013

Excellent work! That is one nice looking bark!

bama bbq · Jan 11, 2013

That's less than 1.5 hrs per lb. Not bad in my book. Nice looking brisket.

kryinggame · Jan 12, 2013

Thanks all!

It was good but I'm just not a brisket guy. It's just not the meat that I enjoy smoking. I've gotten much better at preparing them but the time is extreme and quite honestly, I'm just not keen on beef.

I will say this thought, the smell really is awesome!

chef jimmyj · Jan 12, 2013

Shame you are not a fan...You sure made a nice one! That 11lb in 14 hours is VERY fast. Are you confident in the accuracy of the therm measuring smoker temp? I have not been able to get a Juicy Brisket made. I end up having to make Chili, which is not a bad thing since I make Great Chili, but I want a Juicy Tender Brisket to enjoy...JJ

jwbtulsa · Jan 12, 2013

I'm a beef guy. Your brisket looks fine to me!

I smoke with a stick burner. Usually around 250-275F. I stay at the higher end if I inject or do something like a SmokieOkie method of cook. I once did a 16lbs. packer that took 25 hours to get to 195F. Probably spent more in lump and wood than I did on the meat!!

Lately I have smoked the big ones all day then finished up foiled and in the oven so I can get some sleep. It's too cold to stay outside all night.

Bet the next one you do will be just as tasty!

linguica · Jan 12, 2013

jwbtulsa said:
I'm a beef guy. Your brisket looks fine to me!

I smoke with a stick burner. Usually around 250-275F. I stay at the higher end if I inject or do something like a SmokieOkie method of cook. I once did a 16lbs. packer that took 25 hours to get to 195F. Probably spent more in lump and wood than I did on the meat!!

Lately I have smoked the big ones all day then finished up foiled and in the oven so I can get some sleep. It's too cold to stay outside all night.

Bet the next one you do will be just as tasty!

Never heard about "SmokieOkie" method before. After a quick search I think it sounds great. Most chefs insist on searing meat first, the Millard reaction. Besides cooking meat over big fire is just plain fun.

kryinggame · Jan 12, 2013

jwbtulsa said:
I'm a beef guy. Your brisket looks fine to me!

I smoke with a stick burner. Usually around 250-275F. I stay at the higher end if I inject or do something like a SmokieOkie method of cook. I once did a 16lbs. packer that took 25 hours to get to 195F. Probably spent more in lump and wood than I did on the meat!!

Lately I have smoked the big ones all day then finished up foiled and in the oven so I can get some sleep. It's too cold to stay outside all night.

Bet the next one you do will be just as tasty!

I think what really annoyed me is the cost factor. I choose to use my WSM instead do the Masterbuit. I went through 2 bags of charcoal. Brisket is an adventure and its the art of patience. It'll be a long time before I mess with another one.

linguica · Jan 12, 2013

I think what really annoyed me is the cost factor. I choose to use my WSM instead do the Masterbuit. I went through 2 bags of charcoal. Brisket is an adventure and its the art of patience. It'll be a long time before I mess with another one.

You should have that challenge / reward attitude. It was a long hard climb, but you made it to the top of the mountain, your brisket was spectacular. Now you can look forward to the next mountain with confidence. Imagine the look on your guests faces when you lift the cover and there is a whole suckling pig on the grill.

bamafan · Jan 12, 2013

What's your address? looks like it turned out awesome to me. To me briskets have a mind of there own. I've had some that are done in 8 hours . (even though I didn't believe it ). and some that have taken 18 hours? just depends on the cut of meat. I've had the same thing happen with butts. Temp never lies:)

kryinggame · Jan 12, 2013

Linguica said:
I think what really annoyed me is the cost factor. I choose to use my WSM instead do the Masterbuit. I went through 2 bags of charcoal. Brisket is an adventure and its the art of patience. It'll be a long time before I mess with another one.

You should have that challenge / reward attitude. It was a long hard climb, but you made it to the top of the mountain, your brisket was spectacular. Now you can look forward to the next mountain with confidence. Imagine the look on your guests faces when you lift the cover and there is a whole suckling pig on the grill.

You said it there. That's my lifes goal--smoking an entire suckling pig. lol

One of my buddy's neighbors smoked a whole hog last Summer. Man, I was praying for an invite. The entire neighborhood smelled like heaven.

rdknb · Jan 12, 2013

very nice, well done

Brisket--I hate brisket!!!

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