ANOTHER first Brisket...

[Carvendive]

OK, so my wife bought a brisket for a visit with folks we've recently met (from outside the USA who LOVE beef - pressure is on) and now I have to preform MAGIC! I've never done a brisket and everything I read tells me it's art and not science.
Add to it that she picked up the Brisket and it looks like a REALLY marginal piece of meat... Thin, marginally capped and not as marbled as I'd like. Sooo, I'll do my best with NO experience and 100% theory based on what I'm reading here.

It's a 9.4# USDA Choice packer (point and flat). I'm defrosting it 48 hours pre my ideal, thinking I'll dry rub it and let it set 24-36 hrs to tenderize.

How much salt would you rub? I'm thinking kosher or sea salt with pepper (KISS). Maybe enough to cover about 75-80 % of the brisket. Let me know if that's too much or too little.

I'm using a RecTec Stampede. I'll put two rec tec probes into the flat and a third probe into the point. My plan is to start the cook with a IT of 50°F at 6:pm. I figure a GT of 235-245°F. I'll rap it at 165°F, hopefully before midnight (should I add some Coke to help tenderize?) I'm hoping to pull between 6 and 10 am (based on bamboo skewer tender test method) - that's 12-16 hrs of cook time. We're playing a round of golf in the morning - 5+ hrs walking and drive time meaning 5 to 9 hrs rest time. I'll rap it and put it into a cooler after the cook. If it's below 145°F at serving time, I'll reheat it.

Am I crazy?

 

[chef jimmyj]

There is No Need to reheat unless you want really hot meat. There is no Safety concerns as it is going in the cooler sterile. Anything that can get past the Cooler Cover, and the Towels, and the Foil, will be A LOT bigger than Bacteria and likely BITE!...JJ

 

[fivetricks]

1) rub the whole thing. Whether your separate or not is up to you. It will shorten your cook time, but you'll really have to watch the flat to make sure it doesn't dry out. I separate, but that's just me. F

2) 2-2.5 hours per lb. That way if it's done early you can wrap and throw it in a cooler. I figure realistically you're looking at closer to 14-18 hours of cook time, especially if you leave it at 225. If you want to speed it up, then up your cook temps.

3. Leave the coke in the refrigerator.

 

[Carvendive]

Thanks all. (I knew I'd get some good help here!)
I'll just forget the coke. I'm not a real big fan of heat and have NO idea what the guests like so I'll keep it simple - SPOG. I think I'll separate the two just for ease of bringing each to tender. Being separated I'll set the GT to 220°F and shoot for a 22hr cook. If it's done early (which has never happen for me) then I guess it gets to rest longer in the cooler.
Thanks again!

 

[Nole4L]

You might want to consider injecting the flat. They're a lot less fatty and tend to dry out. The point is a lot more forgiving. If you want to cheat a little (which may be worth it if this is your first brisket) you may want serve your guests the point. It's MUCH easier to cook and has, in my opinion, the best flavor.

 

[Carvendive]

Ok, defrosted opened and SURPRISE!!! That doesn't look like a packer to me. My wife is no longer buying meat for my smoking hoby.

Then came surprise number 2. The girls talked and now the guests are showing a day early - sheesh! I have to start the cook by 5. I salted/seasoned at noon. (Will 5 hrs be enough???). Also, my peach paper is supposed to be delivered sometime tonight. Let's CUT IT CLOSE FOLKS! Can you tell I'm getting stressed. Oh well ;-)

 

[banderson7474]

5 hours to smoke a brisket? That would surprise me.

 

[Carvendive]

No no no, by the girls advancing the visit by 24 hrs the only time I could change is the 5 hrs for it to rest with the salt prior to cooking! 19 hrs cook time.

 

[banderson7474]

I'm no brisky expert but that shouldn't be a problem. Some people put spices on it right before throwing it on and some rub it 24hrs prior.

 

[chef jimmyj]

Yes. 1 hour is enough time for Salt to dry brine for tender juicy meat...JJ

 

[Carvendive]

GREAT! THANKS, that brings the stress down. Plus, my peach paper just showed up EARLY WOO-HOO! (Now it's off to mow the lawn)

 

[noboundaries]

The ART of brisket is not trying to think it done, unless your brain has a magnetron. The wireless meat probe has probably created more dry, underdone briskets than there ever were before because you will not be able to resist looking at the therm. Then your brain starts making calculations, comparing temp rise to the clock, and you'll start questioning everything.

For a 9 lb brisket, I'd leave it whole. Season it, fire up the smoker to 225-250F, throw it on the smoker without the meat probe when you have blue smoke, wrap it between 4-6 hours, and not probe the flat for temp and tenderness until 9 hours. It may not be probe tender, so note the feel and internal temp. The point will give a false tenderness feel due to all the fat.

Personally, I NEVER separate a packer. When you separate, you're basically smoking two different cuts of meat, complicating the process.

Brisket is easy when you let the heat and meat play together without interference.

 

[fivetricks]

I personally separate, but that's just what I choose to do for my own reasons.

No boundaries has you more than covered though. The worst thing you can do is overthink it. Meat doesn't know what a thermometer is. It's done when it's done and not a moment sooner . Get yourself a skewer of some sort and when she slides in and out like butter? Guess what, she done.

 

[Carvendive]

GREAT! THANKS, that brings the stress down. Plus, my peach paper just showed up EARLY WOO-HOO! (Now it's off to mow the lawn)

 

[Carvendive]

9:30 pm, IT is 149 & 153, probes1&2.

RE: checking too often (opening the door) - I doubt there is anyone with my patience on this site. The door won't open until it gets to at least 185°F, IT.
RE: Stall, I'm staying up to midnight or 165 (whichever comes first) and then rapping it in butchers paper and foil. Then it can cook until 185°F before I even think about testing it with a skewer.
For now I'm just sitting next to the smoker and LOVING the smell!

 

[Carvendive]

Woke up at 3:30 am and just had to take a look. Good thing I did because the IT was at 208°F. I thought, Oh No - overdone shoe leather.

I CAN'T BELIEVE it only took 9-1/2 hrs!!!

I brought it in and checked it with a bamboo skewer and it was like a hot knife going through butter. I let it rest until 6:00 and then put it in the fridge. I'll reheat it in the oven later today and then slice it up. I'll post a pic or two and let y'all know if it's ok.

 

[Carvendive]

Well, it turned out great. And everyone raved about it. Best of all it's half gone.

 

[noboundaries]

Nice smoke ring. Glad it all worked out. BTW, an overcooked brisket will not be shoe leather; it will be tender but crumbly, juiciness varies. An overcooked brisket can always be chopped and revived with a little bbq sauce (the voice of experience talking).

 

[tallbm]

Great job! 208F is going to lead to fall apart brisket BUT you stumbled into a secret technique (well not so secret as much as little discussed).
If you have put a fall apart brisket in the fridge and come back the next day it will solidify quite a bit. You can then slice it cold and it will NOT fall apart on you.
Also you can simply warm it back up to about 165-170F for eating and it will usually slice just fine without falling apart :)

Checkout wireless dual probe (or more) thermometer with alarms and you can sleep well knowing that the alarm will wake you up when it is time to check for tenderness. I usually don't check on my briskets until 198F internal temp (IT) or often not until 200F IT.

Great work and I look forward to your next brisket smoke post :)

 

[vgene]

You folks give SUCH AMAZINGLY GREAT advice!!!
I never have to ask a question because somewhere here someone has always answered the question perfectly!
Thanks All!!