Brisket Experiment

[Displaced Texan]

Smoked a brisket that I think turned out pretty darn good. About an 11.5 pound prime from Costco. Maybe around 9 pounds after trimming. Trying some new techniques. Smoked it fat side down for the first time, and did the foil boat after the bark set in. Ran the pit around 250°-275°. It probed tender around 195° or so after only about just under 8 hours. I was so skeptical of that, that I did the boiling water test on both the ThermPro and Thermapen that I have. But, it was true. I also pulled it out then vs waiting to 203° or so.

Rested at room temp for an hour, wrapped in butcher paper, refrigerated overnight, and slowly reheated in the oven then held in the warming oven at 150° the next day. Sliced up around 7 pm. Turned out like so...

I think these techniques worked pretty well. Running the temps higher vs 225°-250°, I think, helps push through "the stall" while preventing too much evaporation and drying of the meat. Any who, very enjoyable.

 

[BrianGSDTexoma]

Wow that looks Awesome!!

 

[ifitsdeadsmokeit]

Sounds just like the last one I did except I didnt wrap it. It was probe tender in under 8 hours. I didnt reheat it though, just kept it in the cambro til dinner time since it finished early. It looks good, nice smoke ring on it and juicy. I would help with the leftovers.

 

[kilo charlie]

Awesome looking brisket! I bet that was tasty! Trying new things is always a plus in my book!

 

[JLinza]

Looks like a win to me. Nicely done

 

[chopsaw]

Great looking brisket . Never did it with brisket , but I've been smoking a day ahead , holding over night , then reheat for service .
I'm a beleiver that there's something about the cooling down , and heating back up works as a positive .

I've only done one prime brisket . It probed tender around 190 .

 

[Displaced Texan]

Great looking brisket . Never did it with brisket , but I've been smoking a day ahead , holding over night , then reheat for service .
I'm a beleiver that there's something about the cooling down , and heating back up works as a positive .

I've only done one prime brisket . It probed tender around 190 .

I have been doing the long holds for a few years or so now but this was the first time I rested, fridged, then reheated. Worked out for me. I definitely am a firm believer that prime briskets just turn out much better than choice and is worth the higher cost for me.

 

[chopsaw]

first time I rested, fridge, then reheated.

I just did a chuck . Smoked to 180 . Cooled and fridge . Next day in the crock pot on a rack with beef broth . Set to low until it probes tender . Fantastic and easy .

I'm geussing you have a new system now . That brisket looks fantastic .

 

[Displaced Texan]

I just did a chuck . Smoked to 180 . Cooled and fridge . Next day in the crock pot on a rack with beef broth . Set to low until it probes tender . Fantastic and easy .

I'm geussing you have a new system now . That brisket looks fantastic .

Thank you, I appreciate it, as well as the other comments from everyone!

 

[sandyut]

Looks a win to me. Never tried a foil boat method...I have always done fat side down till probe tender than cover and stick in a turned off oven for a couple hours.

 

[Fueling Around]

Looks outstanding.
Thinking back some of my better briskets have been reheats.

 

[Displaced Texan]

Looks a win to me. Never tried a foil boat method...I have always done fat side down till probe tender than cover and stick in a turned off oven for a couple hours.

It was you or someone else here recently who mentioned fat side down, so I went with it.

Looks outstanding.
Thinking back some of my better briskets have been reheats.

It's like red beans. Better as you reheat.

 

[sandyut]

It was you or someone else here recently who mentioned fat side down, so I went with it.

That was me. Glad you worked it and it worked.