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Prime Brisky on the Smokin'-It #3 - Page 2

post #21 of 38
Wow. Great cook. Everything looks great.
post #22 of 38
Thread Starter 
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post #23 of 38

Wow - look at that smoke ring!  And your slices look excellent!  Nice even slices without any knife marks.

 

The bark looks great too!! 

post #24 of 38

Great job Dert, that is one fine meal. Point!

post #25 of 38
Everything looks great! How did you like the Mac&cheese?
post #26 of 38

Damm that looks good. Picture perfect brisket.

 

The brisket looks a lot different to the animals we have here. It is all grass fed and young cattle, so the briskets are super lean and thin :(

post #27 of 38
Thread Starter 
Quote:
Originally Posted by b-one View Post

Everything looks great! How did you like the Mac&cheese?

Good, needed more sauce to be a bit more creamy. The panko/ bacon was great!
post #28 of 38
Thread Starter 
Quote:
Originally Posted by brentm View Post

Wow - look at that smoke ring!  And your slices look excellent!  Nice even slices without any knife marks.

The bark looks great too!! 

Get yourself one of these knives...

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Graton blade does wonders slicing through the bark and meat!
post #29 of 38
Thread Starter 
Mundial W5627-14GE White Handle Slicing Knife With Granton Edge https://www.amazon.com/dp/B001PHEI1Y/ref=cm_sw_r_sms_api_i8cbybPZ2JKSA
post #30 of 38

Thanks Dert, for the recommendation on the knife.  I ordered it!! 

 

Here's my ends from this weekend.  We've yet to have dinner, and I'm taking the ends to work (and probably some of the flat) for our maintenance team.

 

But if I could, I'd come over to your house.  Your brisket looks amazing!!!!  How many total hours did it smoke?  No wrap I presume?

 

Here's my ends...  I'll probably be too shy to post the sliced brisket.  It won't look anything like yours!

 

post #31 of 38
Thread Starter 
Looking good!

11 hours whole, then another 4.5 hours in the burnt ends.

I tossed them with famous daves devil spit and more rub just before returning them to the smoker.
post #32 of 38

Yeah, it sure is interesting. I was showing my wife your brisket and she was like "which end is the point?"  You had a huge point on that brisket.

 

Our 11 pound brisket was mostly flat...  The point was relatively small..

 

So your temp was at 220 for 11 hours to completion without wrap?

post #33 of 38
Thread Starter 
Correct, 11 hours at 225*F +/- 20* or so on the smokin it...no wrap, it's a very tight smoker.

I used to wrap ribs and brisket, I don't think it matters as the humidity is high in the smokin-it's. Interestingly it does develop a decent bark though...

Briskets are weird, lots of different sizes. Some of the huge primes (20#+) at Costco have a tiny points and shit tons of fat. I've done some into pastrami, now I look for the smaller 10/12/14 pounders as the fat ratio is in check.

This one I cut just over two pounds off.
post #34 of 38
Thread Starter 
post #35 of 38

I bought two at Costco last week, one 11 lbs which I smoked today.  And a 14 pounder for a potluck next week.

 

I'm sketched out on the 14 pounder...  I think wet aging these are the way to go.  I wish I had this aged...  Have you wet aged any of your Costco prime briskets purely in the cryovac?

 

Here's tonight's flat.  There was still a little tug on it as I went toward the center... after this, I sliced it thin as I went in and put it in foil and back on heat to render it completely.

 

post #36 of 38
Thread Starter 
Never wet aged...usually smoke the day after I get them!!

🐃
post #37 of 38

Wow, great brisket and threat. Points.

 

Disco

post #38 of 38

I envy your slices!  "Points"

 

Mike

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