Christmas dinner....

Discussion in 'Beef' started by inkjunkie, Dec 21, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    .....15.4 pound packer. See how bad I screw it up this time....this is only the 4th attempt. So far, while they have been edible they have left ALOT to be desired...was hoping to use the RF but we are supposed to be getting 8" of snow tonight.....and have the possibility of snow til the end of the week. Forgot to cover the wood...so it will be going in the XL BGE.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Bet it will be great this time.
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching closely!
     
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    What times dinner?
     
  5. inkjunkie

    inkjunkie Master of the Pit

    Hmmm......good question....
     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Ill bring the smoked cheese
     
  7. rogerwilco

    rogerwilco Meat Mopper

    What's been lacking?
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good...
     
  9. inkjunkie

    inkjunkie Master of the Pit

    They have been dry and crumbly.
     
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Hey Ink!  That's big brisket,it should not end up dry and crumbly.  I'll bet it's your best ever.

    Mike
     
  11. rogerwilco

    rogerwilco Meat Mopper

    "Dry and crumbly" is usually a sign of being overcooked, either in the cooker, or allowed to continue cooking (overcooking) after having been pulled, wrapped, and then "rested" in a too-hot environment. Usually.
     
  12. inkjunkie

    inkjunkie Master of the Pit

    And here is part of the problem. Foil, no foil, butchering paper, no butcher papaer. Rest in cooler....rest on counter...
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Run temp at 225, spritz/mop every hour or so, foil at stall, continue at 225 until you reach the IT you want (I usually go for 190-195).  Then remove from the pit, let rest in the same foil you cooked in, but wrapped in towels or a blanket, for around 30 minutes to 1 hour.  Remove from the foil, slice and enjoy...
     
  14. hardcookin

    hardcookin Master of the Pit

    Your going to get some different answers: I salt & pepper for seasoning and like running my smoker @ 275. Smoke till165 pull and wrap with butcher paper.
    Then smoke till probe tender in the thickest part of the brisket. (195 - 205 ) Pull wrap in foil with a little beef broth, rest for at least an hour in a cooler with towels. Easy!!! Slice only what your going to eat so the brisket doesn't dry out.
     
    Last edited: Dec 22, 2015
  15. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Are you trimming alot of fat off of it? Also are you putting spices on it and letting it sit for a day or 2?
     
  16. inkjunkie

    inkjunkie Master of the Pit

    Yes and no....rub it right before it goes on. Took 5 pounds and 11 ounces of fat...
     
  17. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    Wow...5 lbs 11 oz of fat is a lot of fat off of a 15 lb brisket. Did you leave any fat on for the cook? Usually for a 14-14.5 lb brisket I'll trim off about 2 1/2 to 3 lbs of fat.
     
    Last edited: Dec 23, 2015
  18. inkjunkie

    inkjunkie Master of the Pit

    Did leave some behind. Struggling with this whole thing. Have watched enough videos to make me cross eyed. Seems like every video I look at the meat don't look a whole lot like mine...
     
    Last edited: Dec 23, 2015
  19. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Here is what I do. I cut some of the thickest stuff off but leave a good 1/2" or fat on it all the way around. I usually get about 1.5lbs of fat off when I trim. If you went down below 1/4" or fat that could be causing some of the issue with the moisture level.

    I started with not trimming at all and learned what I liked and developed my trimming habits. Have you looked at the video of Aaron Franklin doing his brisket prep? If not its a good watch

    [VIDEO][/VIDEO]

    I hope this helps.
     
    Last edited: Dec 23, 2015
  20. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Also if you have trimmed it up alot you can pur some fatty bacon on top while cooking to help with the moisture.
     

Share This Page