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As the Brisket turns....

Discussion in 'Beef' started by Burgi57Chevy, May 17, 2019.

  1. And here we go!!!! Got a 12.22 lb packer, cost $3.37 lb for total $41.18. Got it at a local restaurant supply store.

    I trimmed it tonight, was more nervous as I cut the bag open. You can see I scalped a few spots. But I figure gotta start somewhere.

    It’s going on Smitty at 0400 tomorrow morning. So keep an eye out for updates!!!




    B8F3CC69-A037-4C9B-A5FF-46AC839B8BDC.jpeg 16807F57-C7D0-49B2-A243-3D9785FE7B19.jpeg CDF50905-0C16-4580-8140-F47ACEA522FF.jpeg D69E6861-5DC3-4ECC-B6AE-C4FA2CEC5742.jpeg 6E00228D-3245-4901-9180-A73B548C1A69.jpeg
     
    ofelles, tallbm and texomakid like this.
  2. oddegan

    oddegan Smoking Fanatic

    Off to a good start. What are you going to rub that bad boy with?
     
    Burgi57Chevy likes this.
  3. Thanks!!!! Going the salt & pepper route.

    Funny thing is.... I need to do another one for a poker game next weekend..... lol.
     
  4. what wood are you using?

    Good luck!
     
  5. Using a mix of Oak, Pecan and fruit wood. (2:2:1).
     
    Sal Barsanti likes this.
  6. jokensmoken

    jokensmoken Master of the Pit SMF Premier Member

    Looks like you're off to a good start. Post some more pics as it moves along...I've got a 9 ish pound butt rubbed up and going on the smoker about the same time in the am...
    Walt.
     
    Burgi57Chevy likes this.
  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a real nice brisket!!
    Al
     
    Burgi57Chevy likes this.
  8. Good morning!!! Getting Smitty (GMG) up to temp now......
     
  9. Good morning!!!! Ok Briskets on. Sooooo now....... I wait.



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    oddegan likes this.
  10. jokensmoken

    jokensmoken Master of the Pit SMF Premier Member

    I awoke to a torrential downpour this morning so I put off the smoke until tomorrow since the butt is not for any special occasion...
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    just salt and pepper huh? must be a little Texan in this CA. boy. good with the brisket.
     
  12. Ok....... after 12 hrs and 40 mins..... temp hit 199 and when I proved it..... it felt tender and like butter... so I pulled it left it in the paper wrapper and wrapped in foil and put to bed in the cooler.... planning on 2 hrs...... I’m a bit nervous..... see how it goes...




    22205C3D-DE20-4ACE-8B11-6D151594027E.jpeg

    The above is about 4 hrs in...



    F6959802-51FF-4FDC-8684-76D891EE1FD2.jpeg 6D044504-79AA-4ADE-B6F6-40618C8F5804.jpeg Ok....... after 12 hrs and 40 mins..... temp hit 199 and when I proved it..... it felt tender and like butter... so I pulled it left it in the paper wrapper and wrapped in foil and put to bed in the cooler.... planning on 2 hrs...... I’m a bit nervous..... see how it goes...
     
  13. Two hours is about now. How is it? It's been an all day journey.
     
    Burgi57Chevy likes this.
  14. Ok..... here goes.... my 1st of many to come!!!!! I learned a few things..

    1- Do t be afraid to remove fat, left it too thick on parts.

    2- when probing for tenderness, don’t force it tender in your head.

    3- Don’t over think it.

    4- When moving from the wrap to the cutting board.... have a good grip on that bad-boy!!!!

    5- try not to do this in the rain.... it stressed me out!

    Overall it was very tasty and tender, but could have gone long and it would have been better. I think I was to worried I was going to dry it out or over cook it.

    I need to trust the process!

    Over all I am very happy with my result!!

    Thanks for all your support!!!!!
     

    Attached Files:

    ofelles, jcbigler, tallbm and 4 others like this.
  15. Slippery sucker...lol.

    It looks good. It passes finger bend test. Great smoke ring. Did you get an internal temp on it? The IT combined with it being probe tender might give you a better idea of when it's done to your liking. Probe tender, like going into warm butter, in several spots is the final judge.

    The condition of the brisket when you start is believed to contribute to the ultimate tenderness. The more it bends, the better. Sometimes cryovac packing can restrict the bend though.
     
    Burgi57Chevy likes this.
  16. tallbm

    tallbm Master of the Pit OTBS Member ★ Lifetime Premier ★

    Hi there and welcome!

    That is a good job for a 1st attempt on a brisket!
    I think you discovered a lot of good lessons learned.
    Also I noticed that you put the meat probe in the point. The point is hard to mess up, hits temp and gets tender waaaaaay before the flat does. That flat is the problem child. Next brisket try putting the meat probe in the thickest yet center most portion of the flat (usually in the area where the flat and point come together). Be careful to keep the probe in the flat muscle and not in-between the flat and the point where there is a layer of fat.

    If you are worried about drying out some of the brisket buy ones that are 15 pounds or heavier (if the wallet can handle that) and trim the thin portion of the flat away like this image suggests:

    Repurpose that good carved away meat so it gets put to good use. I have some options posted here since I do the same thing https://www.smokingmeatforums.com/threads/my-brisket-flat-trimming-approach-explained-qview.286564/
    The easiest thing to do with that meat (in my opinion) is to just throw the chunk of meat in with the brisket and pull the chunk when it is done rather than letting it cook the whole time with the rest of the brisket and becoming crusted up trash can fodder. If you don't carve that piece away it often becomes crusted trash while on the brisket anyhow, hence the recommendation to carve and repurpose it :)
    If you pull it early or take an approach like the one in that link I posted you can end up with more good brisket meat :)

    I think you learned that you can trick yourself while probing for tenderness. Simply stab all over INCLUDING the thickest yet center most portion of the flat and when it is tender ALL OVER then you know it is done. That thick center most portion of the flat (in the middle of the whole brisket) is usually the last to go so don't avoid checking it for tenderness lol.

    Finally, be prepared to learn something new each time you cook a brisket. There are always areas to tweak and improve upon. Whether it is trimming, seasoning, smoke wood parings, wrapped (foil or butcher paper), going naked (my preference vs foil wrapped, never paper wrapped myself), smoker arrangement for loading/unloading the meat, slicing approaches, holding approaches, smoking temp preferences (I prefer 275F), etc. etc. etc.

    Enjoy it and welcome to the world of brisket! :emoji_blush:
     
    Burgi57Chevy likes this.

  17. Hi there!!!!

    Good to know on the prob location. Also what a great visual on the trimming! I will indefinably use that.