Brisket For The Highland

[RiversideSm0ker]

So the journey begins...

I have purchased a packer brisket from Walmart. Not much to choose from but it did have some bend to it. That was a tip I picked up here. It’s a bit over 15 pounds.

I’d be lying if I said I’m not a bit intimidated right now. This is going to take a really long time to cook. How do you stay awake long enough to cook a monster like this?

Realistically how long do you guys think this will actually take on the smoker? My smoker tends to run at about 250. I am considering starting this cook at about midnight. Would it be midnight the next day when it was ready to be eaten? I’m just trying to plan this out and any suggestions would be appreciated.

I will provide pictures as the process of prep and cook happen this weekend. I’m hoping for the best. Take it easy guys.

George

 

[SonnyE]

I like to use my cell phone as an alarm clock.
I even use it for my 7 minute cycles when doing my ribs on the BBQ.
It just keeps me honest.

15+ pounds! Better you than me Brother. Holy cow hunk!
Have a blast! Coffee, must have coffee!

 

[RiversideSm0ker]

Ha of course I don’t drink coffee. I’m going to get several Cokes in me during the cook. Or maybe I should go all out with some Mountain Dew.

 

[SonnyE]

Mountian Dew, now there is some kickapoo juice.
For something like you are doing, I'd be watching Internal Temperature (IT), more than hours.

 

[SmokinAl]

My smoker likes to run around 270-280, at that temp it takes a little more than 1 hour per pound for brisket, but as you know every piece of meat is different. It's going to be a long smoke any way you look at it!
Al

 

[radio]

If you remove the point it will cook faster and more evenly for you. Like Al's, my stick burners run the best in the 270-280° range. At the stall, I like to foil mine with some broth made with beef base and 10-12 ounces of brewed coffee until they probe almost tender, then reserve the liquids and return the bare brisket to the rack to finish and tighten up the bark a bit

 

[RiversideSm0ker]

I considered separating the parts but I think I'm going to go for it the whole way this time. So looking for suggestions on whether or not to inject this monster or not? I was leaning towards no but I did inject my last pork shoulder and it was the best I’ve ever made. That’s why I am still tempted to inject this brisket. I’m going to be starting the cook around midnight. So I have to decide before then. What do you guys think?

George

 

[sauced]

I injected my last brisket and the flavor was fantastic! Experiment and see what you like.

 

[RiversideSm0ker]

So it’s just me and the darkness now. The pit is coming to temp right now and I have done a very light trim of the hard fat then rubbed in a fairly simple rub. I did not use any sugar in the rub. I did decide to inject it. I used beef broth Worcestershire and a small amount of rub. I took a pic of the brisket after I rubbed it. I will post that a bit later. Wish me luck.

George

 

[gmc2003]

Best of luck with that monster. Looking forward to seeing the finished product.

Chris

 

[RiversideSm0ker]

Six and a half hours in. Heat has been good so far. Daylight is returning and it’s pretty cloudy at the moment. They are predicting strong winds today. Hopefully they will be wrong about that. After about three hours I started spritzing once an hour with a mix of apple cider vinegar and apple juice. Not doing too bad for labs of sleep but I am sure that a bit of sleep might really help. Stay tuned...

George

 

[RiversideSm0ker]

Photobucket is killing me. Is there any other way to use images on here? I have a couple photos to share but this is maddening getting constantly redirected when trying to get the share links. Any suggestions?

 

[RiversideSm0ker]

CC397F96-3E08-45B4-BE2B-22880E45FE5F

• RiversideSm0ker
• Feb 19, 2018

Before the wrap

OK so this the brisket before I wrapped it.

3A55B8EC-CBCC-48AE-B167-B746013338A5

• RiversideSm0ker
• Feb 19, 2018

Brisket rub

This is the brisket after I applied the rub and before it was placed into the smoker.

George

 

[RiversideSm0ker]

I just hit 180 I think I’m in the home stretch. Super long cook but if my greasy fingers from wrapping the brisket are any indication, I think I may in for some tasty barbecue.

George

 

[RiversideSm0ker]

So the point is 194 and it’s butter tender but the flat is still 187-189 and is not that same butter tenderness. It’s still in the smoker but my apprehension is that by the time the flat is butter tender the point will start drying out. What are your experiences with situations like this?

George

 

[radio]

either roll the dice, or remove the point now. If the point is well marbled and has a fat cap, I doubt it dries out.

 

[RiversideSm0ker]

It’s in the ice chest now. Just under 18 hours cook time. I will slice it in two hours. I’m keeping my fingers crossed.

George

 

[sauced]

Looks good.....can't wait to see the slices! Make any burnt ends?

 

[petehalsted]

At the stall, I like to foil mine with some broth made with beef base and 10-12 ounces of brewed coffee

Why on earth have I never thought of this. I get my beans right from columbia, grind them every more, and yet never thought to use liquid coffee in the foil. I haven't played with coffee in rub yet either, but plan to.

Sorry to highjack the thread George, that brisket is looking real good. Can't wait to see the final product

 

[radio]

Why on earth have I never thought of this. I get my beans right from columbia, grind them every more, and yet never thought to use liquid coffee in the foil. I haven't played with coffee in rub yet either, but plan to.

Sorry to highjack the thread George, that brisket is looking real good. Can't wait to see the final product

Lots of people use finely ground coffee in their rub, but I only use salt and pepper on my briskets so the taste of the meat is the star of the party. One day I mixed the beef base a little to strong and needed to dilute it a bit. I contemplated adding more water, but had a freshly brewed cup of Joe setting on the counter, so I thought , why not? I've done this with each brisket from that point on and I can tell you it is a fantastic dipping sauce, Au Jus, or makes one heck of a gravy!