First Brisket Flat w/Q View

[baseballguy99]

My In-Laws raise 4 head of cattle every year so my wife and I get a 1/4 of beef. Starting this year I had them give me the brisket (before it was just ground up for hamburger). As I was digging in the freezer, I found it. So I thought I would give it ago on the MES.

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• baseballguy99
• Feb 27, 2017

Thawed it out Saturday and did a basic rub...salt, pepper, onion powder, garlic powder, chili powder, and sugar. It was already trimmed from the butcher. Wrapped in plastic and into the fridge over night.

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• baseballguy99
• Feb 27, 2017

Fired up the MES to 225 Sunday morning around 7am. Lit the AMNPS with just over 2 rows of pit masters choice pellets.

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• baseballguy99
• Feb 27, 2017

Brisket went on around 7:30. Then off to a benefit breakfast and church.

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• baseballguy99
• Feb 27, 2017

We got home around noon. I stuck the Igrill 2 probe in and it read 170. So I pulled it out and wrapped some foiled around the pan and bumped the heat to 250.

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• baseballguy99
• Feb 27, 2017

Around 3pm the brisket hit 195 so I started checking with a toothpick. Not quite done.checked at 200 not quite done. Checked at 203 and the toothpick went in without resistance. This was about 4:15 pm. I pulled the brisket out, wrapped in 2 towels and into a cooler to rest.

I pulled it around 6pm for slicing..it was still HOT! We had mashed potatoes and baked beans (sorry guys just out of a can) for sides.

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• baseballguy99
• Feb 27, 2017

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• baseballguy99
• Feb 27, 2017

I would rate this brisket about a 6/10. Good flavor, tender, but a tad dry (guessing because it was just the flat). Next time I think I'll try a different rub, a little less smoke and maybe finish it unwrapped to get a little of the bark back.

The AMNPS burned perfectly for the 5 hours or so that I had the brisket unwrapped.

And tips/hints/suggestions/criticism is appreciated!

 

[SmokinAl]

For your first brisket I think it looks fantastic!

Very well done!!

Point to you Sir!

Al

 

[ynot2k]

Looks good!  If it was a tad dry try it probably would have benefited from having a bit more fat cap on top.  Butchers tend to trim a bit too much sometimes (that's what it looks like in pic #1).  Next time I suggest a whole packer, untrimmed, or another flat, untrimmed.  Trim the cap to about 1/4" and use your same methodology.  Checking with the probe method to make sure the collagen is totally rendered and then resting is great process for beginners.  With a bit more fat on top you should get what you want.  Pitmasters Choice pellets make tasty smoke - I'm sure at least the flavor was great?

Jeff

Jeff's Texas Style BBQ

Marysville, WA

 

[baseballguy99]

Looks good!  If it was a tad dry try it probably would have benefited from having a bit more fat cap on top.  Butchers tend to trim a bit too much sometimes (that's what it looks like in pic #1).  Next time I suggest a whole packer, untrimmed, or another flat, untrimmed.  Trim the cap to about 1/4" and use your same methodology.  Checking with the probe method to make sure the collagen is totally rendered and then resting is great process for beginners.  With a bit more fat on top you should get what you want.  Pitmasters Choice pellets make tasty smoke - I'm sure at least the flavor was great?

Jeff
Jeff's Texas Style BBQ
Marysville, WA

Jeff,

It did have good flavor, just a bit too much smoke for my wife and I's liking. So next time I'll cut that back just a tad. We are having the cows butchered at the end of March so I'll see if they can leave the point and a bit more fat.

 

[ynot2k]

Perfect!

 

[matchew]

I have to be honest with ya. That brisket looks way better than the first few I attempted! I'm still trying to get it right.

 

[gr0uch0]

 
Looks good!  If it was a tad dry try it probably would have benefited from having a bit more fat cap on top.  Butchers tend to trim a bit too much sometimes (that's what it looks like in pic #1).  Next time I suggest a whole packer, untrimmed, or another flat, untrimmed.  Trim the cap to about 1/4" and use your same methodology.  Checking with the probe method to make sure the collagen is totally rendered and then resting is great process for beginners.  With a bit more fat on top you should get what you want.  Pitmasters Choice pellets make tasty smoke - I'm sure at least the flavor was great?

Jeff

Jeff's Texas Style BBQ

Marysville, WA

As a side note, this critique should be taken with more than just a passing glance.  The author knows a thing or 2 about Texas brisket and barbecue, having been feted with the 2016 A-List award as the best barbecue restaurant in the Seattle area.  I ran across an article about Jeff's place late last year, mentioned it to family who lives there, and they had really great things to say about the food.  Simple barbecue, slow smoked over Texas post oak, done the way it's supposed to be:  meat standing on its own, not slathered in sauce, no gizmos, no faddy gadgetry, just barbecue done the way it was meant to be.  As a disclaimer (yes, a disclaimer), I am not affiliated with Jeff in any manner, haven't been provided free food, nor am I a paid spokesperson:  that said, it's outstanding to see someone doing it the right way being recognized and rewarded.  Go to his website and read a little about his philosophy and a brief, yet concise history of Texas barbecue:  it is quite informative.  Continued success, Jeff, and I hope to get there soon to enjoy your creations!

 

[matchew]

 
As a side note, this critique should be taken with more than just a passing glance.  The author knows a thing or 2 about Texas brisket and barbecue, having been feted with the 2016 A-List award as the best barbecue restaurant in the Seattle area.  I ran across an article about Jeff's place late last year, mentioned it to family who lives there, and they had really great things to say about the food.  Simple barbecue, slow smoked over Texas post oak, done the way it's supposed to be:  meat standing on its own, not slathered in sauce, no gizmos, no faddy gadgetry, just barbecue done the way it was meant to be.  As a disclaimer (yes, a disclaimer), I am not affiliated with Jeff in any manner, haven't been provided free food, nor am I a paid spokesperson:  that said, it's outstanding to see someone doing it the right way being recognized and rewarded.  Go to his website and read a little about his philosophy and a brief, yet concise history of Texas barbecue:  it is quite informative.  Continued success, Jeff, and I hope to get there soon to enjoy your creations!

Thanks for the heads up, brother. I went to Jeff's web site and it looks like Jeff is getting it done. If only he had a place on the East coast......Hmmmm, wonder if Jeff is looking to expand?

 

[bahfotl]

Just cruised over to Jeff's website and it looks as authentic as it gets. Having grown up primarily in Houston and central Texas and I can say that his philosophy on BBQ and how it's served is spot on. Only thing I would add to it is along with the pickles and white bread, there should be some big old slices of white or Spanish onions. 

 

[gr0uch0]

 
Just cruised over to Jeff's website and it looks as authentic as it gets. Having grown up primarily in Houston and central Texas and I can say that his philosophy on BBQ and how it's served is spot on. Only thing I would add to it is along with the pickles and white bread, there should be some big old slices of white or Spanish onions. 

Agreed on all fronts, and throw in a chunk of cheddar to round it all out.  Grew up in Houston as well, and spent countless hours in those legendary Central Texas joints, as my dad's from Thorndale/Taylor area.  Try going in some of those places and ask for barbecue sauce:  if you don't get run out, you've just announced yourself as a outsider greenhorn, and have just insulted their product. 

 

[baseballguy99]

If we are ever in the Seattle area (my wife has 2 cousins that live there) I will most definitely be making a pit stop at Jeff's restaurant!

I never take critiques/criticism lightly. I am always looking for new ways to do things!

 

[baseballguy99]

Agreed on all fronts, and throw in a chunk of cheddar to round it all out.  Grew up in Houston as well, and spent countless hours in those legendary Central Texas joints, as my dad's from Thorndale/Taylor area.  Try going in some of those places and ask for barbecue sauce:  if you don't get run out, you've just announced yourself as a outsider greenhorn, and have just insulted their product. 

Just like a good steak doesn't need steak sauce...good BBQ doesn't need BBQ sauce!

 

[matchew]

Just like a good steak doesn't need steak sauce...good BBQ doesn't need BBQ sauce!

I know what you're saying, brother. I have a sister in law that puts catsup on her steak. I know, eat what you like and like what you eat but, It's a little disheartening to cook a ribeye to a perfect med-rare and seeing catsup on it!

Not sure if this explains anything however, she's a registered democrat..........lol!

 

[gr0uch0]

If we are ever in the Seattle area (my wife has 2 cousins that live there) I will most definitely be making a pit stop at Jeff's restaurant!

I never take critiques/criticism lightly. I am always looking for new ways to do things!

Hope I didn't hijack your thread, just thought you'd like to know that you were getting some pretty good input/advice from someone who's real deal and knows about how a brisket's meant to be done.  Prost 

 

[baseballguy99]

Hope I didn't hijack your thread, just thought you'd like to know that you were getting some pretty good input/advice from someone who's real deal and knows about how a brisket's meant to be done.  Prost  :beercheer:

Hijack away! That usually leads to more questions answered and different things brought up.

 

[gr0uch0]

Hijack away! That usually leads to more questions answered and different things brought up.

 

[ynot2k]

Wow, thanks for the kinds word everyone.  We try hard every day.

To the original poster - stick with it - you can get the result you want as long as you know what result you want.

Jeff

 

[gr0uch0]

Keep knocking the cover off of it, Jeff, and congrats on showing that part of the country what it's all about.  Also, great work in paying homage to the old school Central Texas joints and their history:  well done, sir!

 

[bahfotl]

 
I know what you're saying, brother. I have a sister in law that puts catsup on her steak. I know, eat what you like and like what you eat but, It's a little disheartening to cook a ribeye to a perfect med-rare and seeing catsup on it!

Not sure if this explains anything however, she's a registered democrat..........lol!

pretty much says it all IMHO!

 

[ynot2k]

Thanks so much Gr0uch0.  We're not going anywhere - anyone local to us should come and pay a visit.  I'll feed you some authentic Central Texas BBQ.

Jeff

Jeff's Texas Style BBQ

Marysville, WA