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Brisket Just Because I Can

post #1 of 14
Thread Starter 

Ahhhhhhhh, its good to live in a free country. Where a man or woman (or whatever) can smoke a brisket just for the hell of it. And do it during the week too. 

 

The travel week was a tad short and got home early Thursday, around mid-morning. Swung by the HEB and I kept hearing a whisper. Walked around to see where it was coming from and I'll be damned if it wasn't the brisket case. Go figure. Got this Choice brisket for a song:

 

 

Well, gotter home and she was a bit homely without her clothes on. 

 

Anyone ever seen a flap like this?? Don't think I ever have:

 

Did I mention it was choice????

 

She looked like she got in a cat fight. A real cat fight: 

Did I mention she was Choice??? And $1.97/lb??

 

I injected it with 1/2 strength Buther BBQ brisket injection (been doing that lately and I'm liking what it does to the meat). I let it rest for about 4-5 hours after injection as is recommended. Yes in the fridge or course. Then I made a rub with some stuff I bought at the airport in KC on the way home:

I did about 2 parts rub and 1 part coarse black pepper. I like the texture and bark from the pepper. 

 

She looked better with a fresh coat of rub on her after the fridge nap: 

 

Firing up the UDS with Royal Oak brix and some post oak and cherry chunks. There are 2 more hunks under the charcoal:

 

I connected the Auber PID temp controller, set it to 215* (wanted to make sure it didn't cook too fast since I was needing some sleep) and I went to bed. 

 

Got up about 6:00am, walked about back and this is what I saw in the UDS:

She turned out pretty; flap, cuts and all. 

 

Getting ready for a Butcher paper wrap: 

 

I jacked up the temp to 250 when I got up and wrapped her. Still took a few more hours. She was at 165* when I wrapped and stalled hard. I think the butcher paper, which is mostly doubled to get it big enough to wrap good, acts as a bit of insulation and it takes a bit longer post wrap vs foiling. 

 

This is her after it reached 203* or so thought the flat and rested in foil for a while. 

 

My son was hungry, like he always is and wanted some brisket tacos so I chopped up some:

 

She had a nice red smoke ring. This is the Flat

 

 Pretty good flop:

 

This is some of the point. Just about fall apart: 

 

 

Observations:

 

*The rub was darn good actually. Not bad for picking up in the airport. If you haven't put some coarse black pepper on a brisket your missing out, too. 

 

*I am liking the Butcher BBQ injection at about half strength. I usually use beef broth but didn't have any so used water. Still good though. One thing it does do is help it keep better in the fridge for a couple days while I make sammiches and tacos and shepherd's pie,etc. over a 2-4 day period. I also think I have to take the brisket to a higher IT to get the doneness I am looking for. I have been having to take my briskets to 203-207* to get the flat to flop. Now the point on this one was nearly fall apart and I don't inject much at all in the point. Hmmmm. Not a bad thing, just gotta cook it a tad longer maybe.

 

*Perhaps Royal Oak brix are a little milder than Kingsford brix but it might just be me. They seemed to leave a bit more ash and not last quite as long. But It might just be me. They were on sale and I got 4 bags of it. Worked fine for me. 

 

*The Auber PID temp controller is the absolute bomb! This thing rocks and I highly recommend it. Hell, at $144 for the controller and fan, you can't beat it compared to other temp controllers. No additional connections or adapters needed either. It is no frills: just set the temp you want. No programming, no wi-fi. But it works flawlessly. Always within a couple degrees of set temp. I like to smoke when I sleep for butts and briskets and I can do it with my UDS too! I posted a review of this device a few weeks ago, BTW. 

post #2 of 14
Great job that looks incredible!
post #3 of 14
Looks tasty! I could go for some brisky!drool.gif My local Ace has the rub I will try it out sometime.
post #4 of 14

The brisket looks fantastic, great job on the smoke. Can't beat that price anywhere!

 

post #5 of 14
Thread Starter 

You guys are too kind. Thanks. 

 

I have to be careful about sounding like I am rubbing it in with the brisket prices. I am truly grateful when I see what some of the good folks on this forum are having to pay for brisket around the country. It is such a fun and delicious piece of meat to smoke. 

post #6 of 14

Wow nice smoke!

 

The brisket looks fantastic!

 

I just bought a choice packer & thought I got a good price at $2.97!

 

Al

post #7 of 14

Nice looking risky there..

post #8 of 14
Thanks for the Auber recommendation! My UDS can usually hold a temp, but I wouldn't trust it overnight. I think I'll give it a shot at that price.
post #9 of 14
Thread Starter 
Quote:
Originally Posted by Aquarices View Post

Thanks for the Auber recommendation! My UDS can usually hold a temp, but I wouldn't trust it overnight. I think I'll give it a shot at that price.


Yeah, my UDS holds pretty well too but this is just too easy. I won't do overnights unless I have automatic temp control of some sort. This thing is so easy I use it for every smoke.

post #10 of 14
Great looking brisket!
post #11 of 14

Looks awesome!

 

points1.png

post #12 of 14
Nice cook, tb!
Since I found out I can get them at GFS for $2.99, I'm hopelessly hooked. You'd have to try hard to ruin one, they're so easy to cook...

yahoo.gif
post #13 of 14

A nice brisket and a good post deserves points.

 

Disco

post #14 of 14
Thread Starter 
Thanks folks. I'm glad some are enjoying the post. I am cruising this site constantly learning and enjoying the content. I get way more out of this site tHan I could ever hope to give back. I appreciate the feedback.
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