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No-Wrap Brisket - Redemption (Heavy Qview)

post #1 of 18
Thread Starter 

Sorry I didn't get around to live posting this.

Was a little upset about overcooking my last brisket, I had to give it another go as I was so close. So I picked up a 12.5lb packer on Friday for an overnight Sat-Sun smoke. Fired up the WSM at 9pm Saturday night, trimmed up and rubbed in EVOO and a 50/50 mix of Tatonka Dust and brown sugar. Used a mix of cherry and hickory and maintained a pit temp of 225F-250F.

 

Timeline

 

Sat 9:00pm - Fired up WSM and took brisky out of the fridge

9:30 - Trimmed off any hard fat, left the fat cap alone and trimmed the bottom up nice and lean

10:00 - Put brisket on the WSM @ 225F. Wrapped WSM in welding blanket (this worked out great to battle the wind)

10:30 - 1:00am - Had a little bonfire and a couple (or more) brews with Ms. Duke...Kept checking on temps and adjusting vents when needed.

1:00 - Noticed the smoker temp had steadied up nice so we called it a night. Was getting worried, the internal temp had risen to 165F in just 3 hours!!

1:30 - 7:00am - Sleep.

Sun 7:30am - Coffee on - Internal temp 169! - Looks like I slept through a nice stall

8:00 - Opened up the WSM, put breakfast on... :drool. IT plummets to 159 after opening.

8:00 - 11:00 - Drink coffee, try not to fall asleep on the couch.

11:30 - Breakfast is ready! Time to eat! IT of brisket 194F. Poked a bit, but felt tough.

11:45 - IT 196F.

12:30pm - IT 199F, poked again and felt quite tender with juices oozing out the toothpick holes. Worried about overcooking again, decide to pull. Separate point, double-wrap flat in butcher's paper and into a cooler full of towels.

12:45 - Chop up point into burnt ends. Tossed in a bowl with 50/50 mix of Tatonka Dust and turbinado sugar, place in foil pan with about 1/3 bottle of beer and back into the WSM @ 235F.

1:00 - 2:00 - Randomly rearrange living room with Ms. Duke.

2:00 - Dump burnt ends out of foil pan right on to the WSM grate and bump heat to 250F for another half hour.

2:30 - Pull burnt ends, place back into foil pan, wrap up and place into cooler with the flat.

3:00 - Go pick up more beer

3:30 - Fired up the Weber kettle. and put on corn and potatoes.

4:30 - Time to eat!!!!

 

I'll shut up now and get on to the Qview!

 

 

Biggest brisket for me yet..

 

Left most of the cap

 

"Super-trimmed" the bottom

 

Rubbed

 

WSM'd

 

New blankie keeping it warm and cozy

 

Time for a little R&R..

 

8:00am put breakfast on and a nice bark has formed overnight. This fatty was made Friday night and was meant for a Saturday morning smoke, but rain ruined those plans.

 

Breakfast time!!

 

This fatty consisted of bacon (imagine that), breakfast sausage, hashbrowns, a cream cheese and shredded cheddar mixture with Jeff's rub, and 4 eggs. :drool

 

Not long after breaky, the brisky was ready for surgery.

 

The flat separated. The juices were oozing out of this..

 

Burnt ends back in for another round.

 

After 1.5hrs in the pan, placed directly on grate for 30 mins.

 

A couple taters chopped up and tossed in EVOO and SPOG onto the Weber kettle with a stalk of corn with the silk removed. Threw on some hickory chips for these. Cooked at 300F - 325F for an hour.

 

Sliced goodness!!

 

Looks good to me!

 

Dinner time.

 

 

Even though this is only my third packer, this is the best ever brisket I have produced. Very moist and a great bark!  :sausage:

Love the flavor the Tatonka Dust gives it, also.

 

Thanks for looking! Time to enjoy the rest of the weekend. cheers.gif

 

th_wsmsmile0ly.gif 


Edited by DukeBurger - 5/17/15 at 5:54pm
post #2 of 18
Nice job Duke, great lookin brisky ! icon14.gif
post #3 of 18
Great cook.

I havent tried a brisket yet.
post #4 of 18
Nice looking smoke,love the hb eggs in the fattie! That Tatonka Dust rocks! Now you can make some hash for breakfast mmmmm brisky hash! For your burnt ends buy a perforated gulling pan much easier,I got the idea from someone around here!sausage.gif
post #5 of 18
Quote:
Originally Posted by c farmer View Post

Great cook.

I havent tried a brisket yet.

What!?!?
post #6 of 18
By
Far
The
Best
Brisket
Thread
Ever
!

-Ryan
post #7 of 18
Thread Starter 
Quote:
Originally Posted by b-one View Post

Nice looking smoke,love the hb eggs in the fattie! That Tatonka Dust rocks! Now you can make some hash for breakfast mmmmm brisky hash! For your burnt ends buy a perforated gulling pan much easier,I got the idea from someone around here!sausage.gif

 

Keep talking myself out of buying one of these every time I pick one up. I might have to pull the trigger!

 

Quote:
Originally Posted by c farmer View Post

Great cook.

I havent tried a brisket yet.

 

:wife:

Quote:
Originally Posted by WaterinHoleBrew View Post

Nice job Duke, great lookin brisky ! icon14.gif

 

Thanks!

 

Quote:
Originally Posted by RMMurray View Post

By
Far
The
Best
Brisket
Thread
Ever
!

-Ryan

 

Has it been that slow of a night on SMF!!? :laugh1:

 

Thanks, Ryan!

post #8 of 18
Quote:
Originally Posted by b-one View Post

What!?!?

Really. biggrin.gif
post #9 of 18
Great looking smoke.
post #10 of 18
Hey Duke...that brisket looks delicious! Great post, very detailed and thorough! Nicely done!

points.gif

Red
post #11 of 18

Yes sir, I think thats a pretty brisket!

 

Good job.

post #12 of 18

:drool:    

Looks awesome.  

post #13 of 18
Thread Starter 
Quote:
Originally Posted by Goensouth View Post

Great looking smoke.

 

Thanks!

 

Quote:
Originally Posted by SeenRed View Post

Hey Duke...that brisket looks delicious! Great post, very detailed and thorough! Nicely done!

points.gif

Red

 

Thanks for the point, SR!!

 

Quote:
Originally Posted by Foamheart View Post
 

Yes sir, I think thats a pretty brisket!

 

Good job.

 

Thanks Kevin!

 

Quote:
Originally Posted by Curtlow View Post
 

:drool:    

Looks awesome.  

 

Thanks Curt!

 

Appreciate it!

post #14 of 18
Thread Starter 

Thinking about going fat-cap down next time...I assume this means I've made some progress and now it's time to worry about something that probably doesn't matter.

Thoughts?

post #15 of 18
Quote:
Originally Posted by DukeBurger View Post

Thinking about going fat-cap down next time...I assume this means I've made some progress and now it's time to worry about something that probably doesn't matter.
Thoughts?

Just my 2 cents but I've always done fat cap up as IMHO, the rendering of the fat cap so to speak kinda bastes the brisky ! Just my opinion though !
post #16 of 18
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post


Just my 2 cents but I've always done fat cap up as IMHO, the rendering of the fat cap so to speak kinda bastes the brisky ! Just my opinion though !

 

I agree. The only reason I brought it up is because on this and my last no-wrap, the bottom side developes a kind of a "crust" that's around 1/4" thick and and hard to slice through (really the only down side as it tastes incredible). My thought prcess is, the fat cap would absorb that heat better and render that fat a lot better. Maybe even crisp it up. :drool 

 

Wondering if fat-cap down on a no-wrap smoke is the way to go. Guess I'll have to try!!!

post #17 of 18
Nice looking brisket!

POINTS!
post #18 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Nice looking brisket!

POINTS!

 

Thanks Case!

 

Appreciate it.

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