Best Brisket (by accident) I've Ever Made

[MJB05615]

Evening All. Been very busy and haven't posted in a while. Anyway this was from July 4th. We had our first get together of a few close friends in 2 years. I smoked a Brisket. I'll briefly explain below each picture and get to the point of the "by accident" very fast.
Had a 15.6lb Prime Brisket from Sam's in the Freezer for a while. I got it back in March for $2.38/lb.

All rubbed after trimming with a recipe I've been using for 8 years.

Onto the MES 40 Gen 1 at 10pm after sitting in the Fridge overnight. Cooking at 225' using only Hickory.

Now here's the "Accident" part. Here it is all done nicely probe tender, resting after finishing unwrapped, etc. Looks like everything went perfectly normal.
We planned to serve Dinner at 4pm, but this was just about done , IT 205, probe tender, etc around 1pm. Not sure why, never had it done so fast in the past, even with smaller cuts.
So instead of wrapping in blankets and putting cooler, etc. I left it in the smoker with the temp set at 125 for the next 3 hours. I've never done this before.

When we started slicing and all, it was the juiciest and most tender Brisket we've ever done. I am definitely doing them this way from now on.

The Bark was excellent, without wrapping for the first time. Even the Flat was moist. Got some leftovers of the Point Vac Sealed in the freezer, can't wait to use it.
Everyone enjoyed it as well as the sides. No pics as we were all very busy gabbing with folks we haven't seen in almost 2 years.
Thanks for looking in.

 

[chef jimmyj]

That's is a great result and some fine looking Brisket...JJ

 

[MJB05615]

Thanks JJ. I'm anxious to use the leftover Point Vac Sealed in the Freezer.

 

[Chasdev]

I know Franklin's BBQ in Austin "holds" their briskets at serving temps for hours and hours after coming off the smokers.
It's purely a practical matter of having too many customers who want steaming fresh briskets but it also allows the meat to relax and re-absorb juices.
I've been wanting to "hold" one in the smoker as it cools down myself, good work!

 

[BrianGSDTexoma]

I set it at 140 at let sit for 4 hours. Been the best briskets since I starting doing that.

 

[MJB05615]

I know Franklin's BBQ in Austin "holds" their briskets at serving temps for hours and hours after coming off the smokers.
It's purely a practical matter of having too many customers who want steaming fresh briskets but it also allows the meat to relax and re-absorb juices.
I've been wanting to "hold" one in the smoker as it cools down myself, good work!

Well, if Franklin's does it, I'm in good company. LOL. Thanks for kind words, I'll be doing them this way going forward.

 

[MJB05615]

I set it at 140 at let sit for 4 hours. Been the best briskets since I starting doing that.

Yep, totally agree. Glad it only took me 15 years of doing Briskets to figure this out.

 

[chopsaw]

Looks good Mike !
That's a good way to do it . I finish all mine in the oven , then shut the oven off and leave the brisket in and watch the internal temp drop . When it gets to 150 I turn the oven back on set to 170 . Might do that cycle 2 or 3 times depending and how early it was done .
I bet you're going to love the re heated point too .
Nice work . Brisket is hard to beat when it's perfect like that .

 

[MJB05615]

Looks good Mike !
That's a good way to do it . I finish all mine in the oven , then shut the oven off and leave the brisket in and watch the internal temp drop . When it gets to 150 I turn the oven back on set to 170 . Might do that cycle 2 or 3 times depending and how early it was done .
I bet you're going to love the re heated point too .
Nice work . Brisket is hard to beat when it's perfect like that .

Thanks Rich. Wish I stumbled on this idea years ago. Anxious to use the leftover point, will let you know how it is when I do. Your method sounds good too. I just read Kroger here has them on sale for $2.99. If there's any left when I go, gonna 1 or 3, because I don't think we're gonna see that price again for a while.

 

[chopsaw]

I just did about a 3 pound section of the point end from frozen in the SV .
Just as good if not better than the day it was cooked .

 

[MJB05615]

I usually find that to be the case when reheating from vac sealed frozen on most meats. The only thing we haven't liked was Pork Loin. The texture was completely different and dry. I always add some liquid broth or similar when I vac seal. Beef is always similar or better, but the Pork Loin hasn't been.

 

[gmc2003]

That there is some good looking eats Mike. Being accident prone is a good thing in this case.

Point for sure
Chris

 

[HalfSmoked]

Nice looking brisket there guy. I'm a never wrapper glad you tried it. Heat like a boiling bag works too.

Warren

 

[sawhorseray]

Accident? From where I'm sitting it looks to be more "culinary genius" than anything Mike! Beautiful piece of work, Like! RAY

 

[912smoker]

Looks and sounds like a well designed plan Mike ! And gave me an idea for my planned Labor Day cook/rest !

 

[zwiller]

I just did about a 3 pound section of the point end from frozen in the SV .
Just as good if not better than the day it was cooked .

I have 3 sections vac sealed and frozen. What time and temp you like? Tempted to do a long run a la Franklin like 8-10hrs at 140F.

 

[MJB05615]

That there is some good looking eats Mike. Being accident prone is a good thing in this case.

Point for sure
Chris

Thanks Chris, gives new meaning to "Happy Accident," LOL.

 

[MJB05615]

Nice looking brisket there guy. I'm a never wrapper glad you tried it. Heat like a boiling bag works too.

Warren

Thanks Warren. I'm never too old to learn new things.

 

[HalfSmoked]

MJB05615 Thanks for the like it is appreciated.

Warren

 

[MJB05615]

Accident? From where I'm sitting it looks to be more "culinary genius" than anything Mike! Beautiful piece of work, Like! RAY

Thanks Ray. I really appreciate your kind words. I thinks there's an old saying along the lines of I learn more smart things accidentally than on purpose, lol. Something like that anyway. Appreciate it my friend.