Brisket for the weekend

[xray]

Just got back from the butcher’s. I had him slice a 5lb flat from the packer.

I’m planning on smoking it on Friday or Saturday. Should i leave it in the bag? It was placed in a plastic bag and bread tied...or should I vacuum seal it and place in the fridge until then?

I haven’t decided how I’m going to smoke it. I haven’t decided if I’m going to use the MB gasser or my OKJ Highland...depends on how much time I’ll have to babysit the smoker.

 

[noboundaries]

Personally, if it was me, I'd make up my SPOG rub and only apply half as much as I normally would. Spray the flat with olive oil, apply the rub, then vacuum seal it until ready to smoke. That dry brining kind of lightly cures the meat, retains all the moisture, and gets the flavor into the tissue. I do that with just about any cut of beef these days, from brisket to Rib Eyes.

 

[xray]

Thanks, i’ll try that. I only smoked one brisket before, a 2lb flat. Taste was good but a tad dry.

 

[SmokinAl]

Good luck!
Sounds like Ray has you pointed in the right direction!
Al

 

[xray]

Here’s the 5lb flat, not much fat on it :(.

 

[xray]

Final pics. Taste was good but dry.

I started the smoke in my offset but fought winds and crazy side to side temp fluctuations. So I pulled out my propane smoker and finished the brisket in there.

I need to buy a baffle plate I guess, my tin foil deflector hack isn’t working.

 

[Rings Я Us]

Wow! looks good though from here.
You could use a little chicken or beef broth to steam it up in for leftovers if there were any.. Lol. have to give a point from where I'm sitting.

You take it to probe soft ? Did you wrap and rest it an hour or anything?

 

[ZeroEvol]

Looks good!

 

[xray]

Wow! looks good though from here.
You could use a little chicken or beef broth to steam it up in for leftovers if there were any.. Lol. have to give a point from where I'm sitting.

View attachment 341046
You take it to probe soft ? Did you wrap and rest it an hour or anything?

Hi Rings,

Thank you for the point. I vacuum sealed an uncut portion of brisket for leftovers. My plan is to throw the whole thing in simmering water. If it’s dry, I’ll add a sauce on top.

I started probing the brisket once it hit 195 IT. I took it until 204 where I felt it was probe tender.

I wrapped the brisket in butcher paper when I liked how the bark looked. It was 162 when I checked the temp. Afterwards, I wrapped the butcher paper containing the brisket in aluminum foil, wrapped in a blanket and placed in a cooler for 1.5 hours.

Once I unwrapped to slice, I immediately knew it was going to be suboptimal. The flat felt stiff with very little wiggle.

 

[xray]

Looks good!

Thank you, the smoke ring came out pretty.

 

[Rings Я Us]

Hi Rings,

Thank you for the point. I vacuum sealed an uncut portion of brisket for leftovers. My plan is to throw the whole thing in simmering water. If it’s dry, I’ll add a sauce on top.

I started probing the brisket once it hit 195 IT. I took it until 204 where I felt it was probe tender.

I wrapped the brisket in butcher paper when I liked how the bark looked. It was 162 when I checked the temp. Afterwards, I wrapped the butcher paper containing the brisket in aluminum foil, wrapped in a blanket and placed in a cooler for 1.5 hours.

Once I unwrapped to slice, I immediately knew it was going to be suboptimal. The flat felt stiff with very little wiggle.

You did everything you could. To bad it didn't have much fat on it though. Sometimes the meat is from older cows or something and nothing you can do.

A flat I did last month. Seasoned up. you can see all the fat I left on after separating it from the point.

 

[disco]

Looks like a beautiful brisket from here! Point!

 

[xray]

Looks like a beautiful brisket from here! Point!

Thank you Disco and thanks for the point/like. Maybe my next one will taste like it looks!