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Bribery Brisket

post #1 of 9
Thread Starter 

My boss really really wanted me to work the Saturday of the Prescott cookoff. I figured that I'd wind up working anyway, so I figured I'd try to get something out of it. I told him I'd work if he bought a brisket for me to cook for the crew. It worked! We went to RD Tuesday and got a 14#er. After I trimmed it, it struck me how much less trimming that one took than the ones from Sam's. It wasn't quite a quarter per pound more costly than those at Sam's. 


7_23_10 s Bribe Brisket 001.jpg


7_23_10 Bribe Brisket 004.jpg


7_23_10 Bribe Brisket 007.jpg


7_23_10 Bribe Brisket 008.jpg

post #2 of 9
Thread Starter 

Well, this is a new one for me. I started this brisket, 14 # before trimming, as soon as I got home from work today at 6:40. I'd guess I only trimmed 2 pounds off of it. The brisket went from the fridge to the smoker. The UDS has performed like a champ, chugging along at 231 degrees the first 2 + hours. By the end of that 2 hours, the probes in the flat and the point were within a couple of degrees of each other at around 145. The smoker climbed to about 250 ish when I had it opened to splash some Black Magic on the meat, and when I re-arranged the probes and when I foiled it 2 hours later. It's now been 6 1/2 hours, and that daggone brisket is at 195! The last couple times I cooked on the drum, I thought it was a bit faster, but this is like cooking turkey! This is microwave, compared to what I was braced for...I'm not serving this thing until 10:00 A.M. I've kept 'em in coolers for 5 or 6 hours before, come out still hot, but 9? Phooey! I'm baffled. What is your folks experience in this arena?


In the previous photos, the temp probes can be seen in the point and the flat. Here are the temps and the time on the unit on the right. I started the count up feature when I put the meat on.

7_23_10 s Bribe Brisket 010.jpg


6 hours from fridge to done for a 13# brisket? What the H E double hockey stix?

Tasty, though. Got some of the point when I separated them. I put 'em both back in the smoker unwrapped. I'm going out to put the flat in the cooler in freshly dried towels. They'll be nice and warm. I guess I should do the point too. I wanted to leave it in the smoker another half hour to hour. Nah...

post #3 of 9

It looks good!!  I've heard about those speed briskets before but have never experienced one myself. If you know your thermos are right all you can do is go with it. I'd be interested in hearing how you think it came out after eating if its just as good as those that stall or not.

post #4 of 9

I can't wait for the 10:30 post.  Hope all went well.  Slice 'er up!

post #5 of 9

I'm also waiting the 10:30 post to see how this thing came out. Now I haven't done or eaten a fast smoked brisket so I will be wanting a critic review of this smoke. But it looks awesome from the Qview that I have seen so far.

post #6 of 9
Thread Starter 

'Twas fantastic! There was no 10:30 post, because it was a work brunch, and I went to work right after. I did the KCBS pull test on one piece, and it passed with flying colors! And it tasted wonderful--I think it's as good as anything I've ever smoked. It wasn't juicy, with liquid oozing out of it, but when eaten on a dinner roll, it didn't give ya desert mouth, either. I brought home half the point, and a small chunk of flat. The flat was gone after the 'brunch'.

Now all I have to do is figure out how to pay for a competition...Oh, yeah, figure out chicken.

Thanks for the feedback, folks. I'd never heard of a speed brisket, that just never really stalls. It was certainly a pretty piece of meat from the get-go.

post #7 of 9

It was a angus cut which is pretty darn good. Prob less connective tissue to break down. Looks mighty good.

post #8 of 9

That's a wonder for sure, but glad it came out great for you.

post #9 of 9

looks great! hope you won big points with the boss....

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