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Brisket - 3rd time's a charm. 2.5 lbs smoke - Page 2

post #21 of 36
Thread Starter 

Well thats good!  Honestly, when I poked the probe through the brisket, I was pretty astonished of how easy it was to get it through, and it was easy as well coming out, but it felt like what you said, it was a "bit denser."  Absolutely Demo, I'll take photos of the whole thing, and the slices as well.  There most likely won't be a smoke ring, as I was reading that smoke rings don't really occur with electric smokers (I have an MES 30"). 

 

JonnyG

post #22 of 36
Quote:
Originally Posted by JonnyG View Post
 

Well thats good!  Honestly, when I poked the probe through the brisket, I was pretty astonished of how easy it was to get it through, and it was easy as well coming out, but it felt like what you said, it was a "bit denser."  Absolutely Demo, I'll take photos of the whole thing, and the slices as well.  There most likely won't be a smoke ring, as I was reading that smoke rings don't really occur with electric smokers (I have an MES 30"). 

 

JonnyG

 

 

Ok, that's cool.  No problem on the lack of a smoke ring.  Can't say that I've ever tasted one, so it doesn't bother me.  That said, if you want, there are ways to induce a smoke ring using a MES.

post #23 of 36
Seems like a lot of work for so little brisky!biggrin.gif
Hope it turns out well looking forward to pics! Next time you'll want a bigger hunk leftovers are tasty!icon14.gif
post #24 of 36
Thread Starter 

Hey b-one.  Yea I'm new to brisket, last thing i wanted was to spend 60+ dollars and mess it up.  But thanks to Demo!  It was amazing

post #25 of 36
Quote:
Originally Posted by JonnyG View Post

Hey b-one.  Yea I'm new to brisket, last thing i wanted was to spend 60+ dollars and mess it up.  But thanks to Demo!  It was amazing

I agree the price can be scary!
post #26 of 36
Thread Starter 

Demo! Check it out.  If I can be honest, the taste truly reminds me of visiting my folks down in Tx.  Full of flavor, and not dry by any means.  I wanted to show that the brisket has a lot of elasticity and is very tender.  Seriously, I couldn't be happier thanks to you Demo!  Thank you for the tips, and insights for cooking this bad boy.  I truly feel more confident with the tips you gave me, for smoking something bigger next time, and now I know what to expect and look for.  The bark is like candy!  I can also taste the injection, but its not overwhelming (not to analyze everything, but its part of my day job).  Thank you so much. Hope you guys like the pics.  I'm going to go back and eat more!  

 

JonnyG

 

 

 

 

 

 

post #27 of 36

Congrats Jonny, looks pretty good from here.   Happy to have been of some help. 

post #28 of 36
Thread Starter 

Appreciate it demo!  My wife is not a huge brisket fan, but she can't stop eating it.  HAHA.  Take it easy

post #29 of 36
Quote:
Originally Posted by JonnyG View Post
 

Appreciate it demo!  My wife is not a huge brisket fan, but she can't stop eating it.  HAHA.  Take it easy

 

 

Always good to make the wife happy, or so I've been told.  Good luck on your next brisket and the next butt.     BTW, do you happen to have a vaccum sealer ?  If so, it definitely is more time efficient to cook a full packer then vac seal and freeze whatever is left over.   Drop the bags in some hot water to reheat some night down the road.

post #30 of 36

Just wait till she tastes a samwich! I have been know to cook a whole brisket just for samwich meat!

 

Its hard to beat a simple brisket samwich! Mmmmmmm........ Brisket!

 

Looks delicious! Great job.

post #31 of 36
Thread Starter 

Yes sir.  No i do not.  You think it's something i should invest in?  Also Demo, you mentioned if I was interested in getting a smoke ring from my MES, you would know where to point me in the right direction?  I was searching actually last night on the forums and this is what I found, and will want to try next time. 

 

http://www.smokingmeatforums.com/t/135256/if-you-want-a-smoke-ring-with-your-mes-try-this

post #32 of 36
Thread Starter 

Thanks Foamheart.  Oh, I completely agree.  Gotta love some brisket samwich! Haha!

post #33 of 36
Quote:
Originally Posted by JonnyG View Post
 

Yes sir.  No i do not.  You think it's something i should invest in?  Also Demo, you mentioned if I was interested in getting a smoke ring from my MES, you would know where to point me in the right direction?  I was searching actually last night on the forums and this is what I found, and will want to try next time. 

 

http://www.smokingmeatforums.com/t/135256/if-you-want-a-smoke-ring-with-your-mes-try-this

 

 

That's the trick I was thinking of.  As far as a vac sealer goes, it all kind of depends.  I look at it from a value and efficiency stand point.  Take the brisket you just did.  Some people buy small pieces of flat because they are only cooking for 2 people.  Usually the price per pound is a lot higher for a piece of trimmed flat whereas a whole packer is considerably less per pound.  Sure, you'll have some waste in a packer, but even taking that into account, you end up paying much less per pound. 

 

Next is the efficiency.   You just spent 11 or so hours cooking 2.5 lbs of brisket.   An 8 to 10lb brisket of the same thickness would have taken the same amount of time.    I certainly do enjoy brisket, but I definitely wouldn't want to spend 11 hours cooking up 2.5 lbs every time I wanted some.   Same thing with doing ribs.    It takes 5 mins to prep a rack of ribs and 4-6 hours to smoke that rack, so call it 4.5 to 6.5 hrs.   Each additional rack that I do only adds another 5 mins to the prep time, but no real time added to the cook.   Therefore, I smoke more than 1 rack at a time. 

 

What it comes down to is that most of the time involved in smoking is the time the meat sits in the chamber.   Doing larger quantities doesn't add much time at all.  So, cook larger quantities, portion up and vac seal the rest then throw it in the freezer.   Later in the week, I might come home in the evening and if I want smoked ribs or brisket, I can pull either from the freezer and have it ready in under 1 hour. 

post #34 of 36
Looks awesome Johnny G! icon14.gif
post #35 of 36
Thread Starter 

Interesting.  I'll look into it!  Sounds like with a vac sealer I can still preserve the taste with the brisket.  Going to look today.  Thanks Demo!  Always with the good advice.  :) 

post #36 of 36
Thread Starter 

Thanks @robcava it was amazing.  Next one I want to tackle is pork butts!  Today I'll be doing 2 racks of ribs

 

JonnyG!

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