First Brisket a success! w/Q View

Discussion in 'Beef' started by cael, Aug 24, 2015.

  1. Thanks to everyone who helped me with the plans for this brisket.    With all of your input it turned out great.

    I started out with a 6.33 lb grass-fed brisket from a local ranch.   I actually bought it cause it was cheaper than regular briskets, it just happened to be grass-fed.   

    Friday afternoon.

    Made Chipotle Corn Muffins and prepped brisket with mustard and a rub.




    Saturday

    04:15 am - Up to get the smoker prepped.  A beautiful morning but barely awake to notice.


    05:00 am   Brisket on @ 235.   I always start a few degrees higher just to balance out the cold meat and let my MES level out.   It seems to help.     Took it down to 225 about 7:00 am.


    09:00 am   Put Maverick Temp Probe in.    155 degrees

    10:00 am  Maverick said 161.   So I moved the meat to the drip pan and foiled.

    11:00 am  Maverick said 191.   Huh?   Bad probe placement.   Back to 180.   Better

    02:00 pm  Maverick said 195 so did toothpick test.    Not very tender.   Back in, but put in Dutch's wicked beans, and 2 pork tenderloins.   (Didn't think to snap pic)

    05:00 pm (12 hours) Maverick says 204, but still not tender.    Removed pork tenderloin to rest in cooler, and put on 1 Kielbasa sausage.

    06:00 pm.    Toothpick slid in nicely in thickest parts.   A little stiff in thin parts, but I figured they were starting to over cook a tiny bit.   So took it off to rest.   Left everything else on.   Put on Burnt Ends in foil pan with holes.

    07:00 pm.     Got everything ready for the testers.   Back left - Burnt Ends, and Sausage.  Back right - Dutch's beans,  Front left - Pork Tenderloin, Front Right sliced brisket (half gone).  Out of pic - coleslaw and corn muffins.



    Verdict - Success and would do again.   Also TK Ranch brisket was very nice.   Would buy meat direct from them again.

    The brisket was super tender but still sliced nicely.  No need for a knife at the table though.    It was neither moist nor dry.   Fine on its own, but even better with a little pan dripping on top.   Beans were a hit, and no one will be surprised by that I'm sure.   Tenderloin were good, but eclipsed by the beef.

    Burnt ends were not as much of a success.   I suspect I took them off too early.   Some folks said..."take em off when they look like burnt ends'.    That didn't work for me.    They looked great, but the fat layer was still a fat layer.    Maybe if I had left them on for 2-3 hours, that would have rendered.   Next time.   Though if you cut the fat off they were still spicy and good.

    So thanks again to everyone for all of their help.    You guys helped this to be a success!    [​IMG]
     
    dukeburger and floridasteve like this.
  2. floridasteve

    floridasteve Smoking Fanatic

    Congratulations! Food looks great and you forum presentation equally as good!
    :points1:
     
  3. floridasteve

    floridasteve Smoking Fanatic

    As for your burnt ends, I've noticed on Pitmasters that they trim the fat off the very point of the point for their burnt ends. I've never done this, but plan on trying it on my next brisket (which is in my freezer).
     
  4. Thanks.   That's a great tip!
     
  5. bruno994

    bruno994 Master of the Pit

    Great looking brisket and congrats on the success.  FloridaSteve is right on there, to really improve the burnt ends, do a heavy trim of the fat all around the point area to expose as much meat to seasoning and smoke.  I do tend to leave a thin layer on the bottom just to protect it from the heat.  Heavy trim will typically reduce the amount of time or even the need to return the ends or point back to a heat source to finish.
     
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    Nice write up and great looking brisket! I

    Points from down the Yellowhead! [​IMG]
     
  7. Thanks again for the points and the encouragement.   Makes me really eager to keep trying stuff.

    I was looking on the TK Ranch website and I think the next thing will be Beef Shanks.   Done pretty much like the brisket since they are also a typical braise meat.   
     

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