or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Late Season Brisky
New Posts  All Forums:Forum Nav:

Late Season Brisky

post #1 of 10
Thread Starter 

Went and pulled the trigger on a brisket today. Price was right, which never hurts.  Very excited as sadly this is my first brisket cook this year. I know, I know, I let you guys down. Either way, this is one of the more exciting brisket cooks for me. Finally have a rub I love and a sauce that everyone likes.

 

He sold it to me as a "whole pork butt"....I'm gonna guess that's why the price was right.

 

 

One slip with the knife....dang it.

 

 

This is one of more exciting things about this brisket....

 

 

Rubbed, wrapped and into the fridge until bright and early tomorrow AM.

 

 

I will update tomorrow with more pictures (duh) and more info on the process for this cook. Looking to try something new with this one.

post #2 of 10

Dude...he did you a solid....brisket up here in the PNW has hit 5 bucks a pound for the full flat....yikes.....I saw one or 2 at wal-mart (not my fav place for meat of any kind) and one was 40 with the other one hitting 50 bucks. Dropped it like a hot stone. Hope you toss him a pound with some sauce for his lunch when done......Willie

post #3 of 10
Quote:
Originally Posted by eh1bbq View Post
 

 

 

He sold it to me as a "whole pork butt"....I'm gonna guess that's why the price was right.

 

 

Sometime you just gotta love those minimum-wage kids in the meat dept. :hit:

post #4 of 10

Looking good so far , the price and the fresh shots are great :icon_exclaim:

 

110.gif

 

Have fun and ...

post #5 of 10
Thread Starter 

So I had to come back to post the rest of the pictures.  Brisket turned out wonderfully. Best burnt ends I've done yet. Flat tightened up faster than expected, so another hour may not have been a bad idea.

 

 

After the overnight sit in the fridge, pulled it out, added some more rub and on the cooker she goes!

 

Half a chimney of hickory briq's. Love these things. Use them to start out the cook. Loaded the bottom with regular briq's for heat.

 

Minion method = obvious choice.

 

Spritzed with wooster/water mix after the first 1.5 hours and every 30 mins after that until 4 hour mark (shown below). Ready to wrap.


And all ready to eat!  Finished product.  The crust didn't set in the middle like I wanted it to, but the edges were perfect.

 

Point separated for burnt ends.  I love it when it jiggles the way it does when perfectly cooked. Some day I want someone to make a gif of a brisket jiggling. It's just so satisfying.

 

All cut up for burnt ends!

 

Slices were magnificent! So juicy and tender.

 

 

Bear-esque shot.

 

Finished burnt ends. Mixed up with some Aaron Franklin sweet sauce and some more rub.

 

 

Overall a great cook for me. Probably an 8.5 out of 10. Only because the flat tightened up faster than I expected/wanted it to.  Wife loved it. Perfect amount of smoke and excellent flavour. The spritz with wooster/water kept things moist. The sauce was the perfect level of sweet/tangy. While it was cooking I was worried the vinegar might be too much but once the flavours combined after probably 45 mins of simmering, it was just right.

post #6 of 10

This burnt ends look great. Not to veer off topic but how do you like the Franklin's bbq sauce? I wanted some for my birthday but never got any. I was thinking about ordering some anyway.

post #7 of 10

Looks good!

post #8 of 10
Tasty looking brisket! Full packers here have hit $7 per pound, ughhhhh!
post #9 of 10

Looks great!!  Very nice brunt ends.  You say "late season" like there is an end to the season??  Not for me, I smoke all year, even if I have to slip into a parker to check the smoker.

 

 

 

Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking brisket! Full packers here have hit $7 per pound, ughhhhh!

 

Case,   3 weeks ago I got a full packer at the Vancouver, Wa Cash and Carry for 3.69/lb  I had to trim a little more fat than usual off it, but I couldn't beat the price since the local Costco went up to 6.99/lb.

post #10 of 10
Thread Starter 
Quote:
Originally Posted by Talan64 View Post
 

Looks great!!  Very nice brunt ends.  You say "late season" like there is an end to the season??  Not for me, I smoke all year, even if I have to slip into a parker to check the smoker.

 

 

 

 

Case,   3 weeks ago I got a full packer at the Vancouver, Wa Cash and Carry for 3.69/lb  I had to trim a little more fat than usual off it, but I couldn't beat the price since the local Costco went up to 6.99/lb.


Thanks very much. I was speaking to "late season" for most people. Here in Sask. we get some pretty strong winds in the fall, so that generally wreaks havoc on my temps, however, I have re-arranged my deck and that should solve the problem. I try and go all year, but last year the winds killed me in January. We hit 31*C here again this week, so this weekend is looking up!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Late Season Brisky