Another Brisket Story aka Brisket Redemption

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gary s

Gone but not forgotten. RIP
Original poster
OTBS Member
Jan 6, 2011
26,255
4,704
Another Brisket Story

aka

Brisket Redemption

The last Brisket I posted was on July 2[sup]nd[/sup], I smoked another one on the 15[sup]th.[/sup]   This is the one I want to talk about.

I bought this one at my usual store, after picking through what they had I found one I liked. Not too much fat, pliable and good marbling.

Worst Brisket I’ve had in I can’t remember how long. I didn’t think it was ever going to get tender (Never Did).  And the flavor was just not what I thought it should be. This goes back to my Post on Brisket’s. It was probably and old cow and no telling what breed.

Yesterday I was at the store and was talking to the manager and told him about the brisket. He said as many Briskets as you cook if you say it was tough, it was tough. Go get you another Brisket, do you remember what you paid? I said No but I probably have the receipt at home, I’ll just bring it in the morning.

So this morning with receipt in hand I went to get another Brisket

Got a nice Choice Certified Angus Beef  (had to pay about $10.00 more but she’s a beaut.

 I’m smoking another Brisket and running late.

7:40 AM Fired up smoker (Thank Goodness for my trusty Weed Burner) Some Royal Oak and a pecan split

8:00 AM Brisket On, seasoned with Salt and Pepper

9:30 AM Added another split

11:00 AM Another Split

12:30 PM Another split

1:30 PM Another split

Note: I usually smoke at 225° but since I was running pretty late I bumped it up to 250°

3:00 PM Pulled Brisket and wrapped in butcher paper back on the smoker. Added another split

4:30 PM Another split Tooth Pick test (Actually a Skewer) Just about.

5:30 PM Ready, Pulled it off the smoker resting on the counter.

6:30 PM Supper time  Mmm,  Mmm perfect Good bark and smoke flavor, tender and moist.

I redeemed myself

Here are a few pics

CAB Brisket 


All seasoned up with Salt ans Pepper


Hard to see all the marbling with all the S&P


Bad pic but on the smoker


Nutin but TBS and heat


Off the smoker ready to wrap


All Wrapped and ready to go back on the smoker


Brisket resting till supper


Here she is


I guess the flash washed out the smoke ring But moist and tender


A little bend test


Thanks for looking this one turned out great

Gary
 
Looks fantastic! I've only done one brisket so far and it cooked for 16 hours and still didn't read a good temp, somewhere around 185ish...
Pulled and the flat was like beef jerky the next day.
I gotta figure out why it never reached temp so it turns out like yours!
 
Sorry I'm late to this Beauty---Been Busy!

That looks Freaking Fantastic, Gary!! 
drool.gif
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points.gif


I always love your Briskets!!
icon14.gif


Yummmmm!!!
drool.gif


Bear
 
Looks fantastic! I've only done one brisket so far and it cooked for 16 hours and still didn't read a good temp, somewhere around 185ish...
Pulled and the flat was like beef jerky the next day.
I gotta figure out why it never reached temp so it turns out like yours!
Sure sorry to hear that, sometimes it just happens, Be sure and check your temp gauges

Gary
 
 
Sorry I'm late to this Beauty---Been Busy!

That looks Freaking Fantastic, Gary!! 
drool.gif
---
points.gif


I always love your Briskets!!
icon14.gif


Yummmmm!!!
drool.gif


Bear
Thanks Bear, It did turn out quite good, Been having some for lunch every day  Thanks for the points too.

Gary
 
Great looking brisky Gary!

I noticed you wrapped at 3:00 after being on the smoke for after about 7 hours at 225, then it was wrapped for 2-1/2 hrs at 250. I have 3 questions...

What was the beginning weight? I cant quite read it in your photo.

That was 9-1/2 hours total of cook time. What was your IT when you pulled it or did you just go by the probe?

Do you know what your IT was when you wrapped it at 3?

I am surprised at the fast cook, but obviously a success! Point!
 
 
Great looking brisky Gary!

I noticed you wrapped at 3:00 after being on the smoke for after about 7 hours at 225, then it was wrapped for 2-1/2 hrs at 250. I have 3 questions...

What was the beginning weight? I cant quite read it in your photo.

That was 9-1/2 hours total of cook time. What was your IT when you pulled it or did you just go by the probe?

Do you know what your IT was when you wrapped it at 3?

I am surprised at the fast cook, but obviously a success! Point!
Yep pretty fast, the one before it was on 15 hours and still tough (Just a bad brisket) it happens.

This one had a ton of marbling and was not too thick I knew it wouldn't take too long.

I  was right at 10#

No I never took the temp at all. I knew when I wrapped, it had the color I was looking for.

And when I checked it with the skewer it slid in like butter, nice and tender,

Sorry I didn't get temps for everyone.

In my earlier post on briskets I cover the mis-conception of cooking by weight  It's thickness and other factors

that determine the amount of time it takes

Gary
 
 
Man that is a great looking brisket.  Local meat place has some on sale for 3.49 lb..........just might have to go pick one up.
Go for it, To me when I think of BBQ  Brisket is the first thing that comes to mind

Gary
 
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