Freedom Brisket!

Discussion in 'Beef' started by grillin_all_day, Jul 2, 2016.

  1. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Happy 4th of July weekend everyone! I figured there was no better way of honoring this great country I serve than with a huge slab of beef.  I picked up a 15 lb choice brisket from Albertsons last weekend (it was on sale for $1.99/lb), woke up nice and early and just threw it on the Lang.  Did my standard brisket prep, trimmed last night so I could sleep in a little later this morning, wrapped in Saran wrap and put it back in the fridge.  I don't rub it the night before anymore because my Texas style rub is heavy on salt so I rub it down after I inject in the morning.  After I got up I injected it with beef broth, butter, Worcestershire sauce, garlic and onion powder and black pepper.  While waiting for the pit to come up to temp, I rubbed it down with my rub.  I'll be cooking at 275 using straight hickory.  Enough talk, on with the q-view!

    The packer I picked up last weekend


    Can't argue with those savings!


    All trimmed up


    Rubbed down and ready to head to the pit


    This 4th is a little bittersweet though.  Due to an assignment to Germany, this is the last 4th I'll be spending in the U.S. for 3-4 years, during which time I won't have my Lang.  This is also the first cook in the last 4.5 years without my buddy Cooper who we lost on Thursday.  He'd always be sitting right by the door while I was cooking just enjoying the smoke and the smell of some delicious que.  I dedicate this last brisket in your honor buddy!


     
    Last edited: Jul 2, 2016
    smokeymose likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a good looking brisket!

    Great start!

    Sorry to hear about your dog!

    I know it's like loosing a member of your family!

    Al
     
  3. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Thanks Al, I really appreciate it! 
     
  4. piaconis

    piaconis Smoking Fanatic OTBS Member

    So sorry to hear about your dog!  Our poodle mix participates in every smoke I do.

    Looking forward to seeing the results of this smoke!

    [​IMG]
     
  5. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    It's 5 hours in and it's right on target. The flat's at 155-160 in different parts and the point is around 170. Just foiled it and put the flat towards the firebox to get a more even cook. I'll be checking on it again in 2-2.5 hours which should hopefully put it around my final temp of 203. At that point, I'll separate the point for burnt ends and throw the flat in the cooler to rest until they're done.

    Here it is coming out of the smoke


    The bark didn't form as well as I would have liked because of all the fat, but it will still be pretty tasty!

     
  6. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Thanks, I really appreciate it! I will say that the cat has done a fantastic job of being under my feet just like the dog used to do!
     
  7. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    At 7.5 hrs, the flat was at 205 and the point at 208. The probe slide in like a hot knife through butter.  Sliced the flat off and cubed the point up for some burnt ends.  Tried a few pieced from the point and it had some smoke to it, not as much as I thought though.  We'll see how the slices are in 2 hrs.  

    Just off the Lang before slicing the flat off.  Have that set aside double wrapped in foil with a little of the au jus, then wrapped in some blankets, towels and stuck in a cooler.


    Burnt ends doused in my bbq sauce getting ready to go back on the Lang

     
  8. connieskarda

    connieskarda Newbie

    So sorry about Cooper.  I feel your heartbreak.

    Your brisket looks great.  I have a 7 lb. brisket that I will rub this afternoon(I make my own rub, so I don't think it's too heavy on the salt), and put on smoker tomorrow, then plan on finishing it up in the oven at 300 degrees until I get an internal temp of 200-205 degrees. Is the 300 degree oven temp about right?   We use a Brinkman electric smoker, so I don't think it will get us up to 200-205 internally so that's why it's going in the oven.  Of course if the Brinkman gets it up to 200 degrees we'll scrap the oven.

    I also plan on cooking it fat side down, but I've read the some flip their brisket every few hours, but I'm assuming it's one of those giant 15-16 pounders.  I googled this recipe, so if you can give me any better tips I will gladly listen.  Oh also Jim will be using a Maverick thermometer on the grill and in the oven.  I hope it's oven proof!

    Once again I am sorry for the loss of furbaby Cooper.  It's never easy to lose a beloved pet.

    Happy 4th and Happy BBQing!  If you are doing  Military Service in Germany,  Thank You For Your Service!  (Just saw in your profile that you are AirForce!!).   My dad was in the 8th AF/B-17 flt. engineer/turret gunner.  Be safe out there, and again Thank You!).)

    Take Care and Best Regards,

    Connie Skarda, Dallas, Tx
     
    Last edited: Jul 2, 2016
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good so far I haven't made Burnt Ends yet.Just did a 12 pound one on Wed.

    Richie
     
  10. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Man oh man those were some good eats!  Sorry for not posting the final product earlier, but eating took priority!  I couldn't have been happier with how everything turned out.  The slices were nice and moist and the burnt ends were phenomenal.  I think I nailed it with this new rub and sauce.

    Here's the burnt ends just off the pit


    A few slices, still pretty juicy and a nice smoke ring


    Sliced to the thickness of a #2 pencil....I'd say it passes the bend test


    Now that I'm all full, I'd say it's time for another beer followed by a shower and a nap.  I think I've earned it!
     
    gary s, tropics, driedstick and 3 others like this.
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That looks fantastic beautiful smoke ring.it had to be great Points for sharing

    Richie
     
  12. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Thanks Connie, I really appreciate it! I make my own rub too, but it's a Texas style rub and I use salt and pepper as the base.  300 degrees in the oven should be fine if you need to get it done quickly, I normally go 250-275 if I need to throw it in.  Like many here, I've tried fat side up, fat side down but found that I prefer fat side down, especially when I used to use a vertical smoker as it would shield the meat from the heat.  I tried fat side up on an old offset that I had but found it messed with my bark too much.  With my Lang being a reverse flow, I've only ever done fat side down with great success.  Why fix something that isn't broke, right?  As far as flipping, it may mess with your bark a little so I personally wouldn't do it.  But, it's completely up to you if you want to give it a shot.  The Maverick will be fine in the oven, I've done it many times.  Just run it out of the door just like you would on the smoker and you won't have any issues.  

    Happy 4th and happy que'ing to you too, I hope your brisket turns out great!  It's my pleasure serving this great country of our and all those living in it!
     
  13. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Thanks Richie, I greatly appreciate it! The family tore through it and there's not much left.  That was 15 lbs so I may have to buy a bigger one next time so I'll at least have some leftovers!
     
  14. connieskarda

    connieskarda Newbie

    I went back and updated my original post, but not sure it "took."  I looked at your profile and saw that you are AirForce!!!  My dad was in the 8th AF, 398th Bomb Group, 601st squadron, B-17 flt. engineer/turret gunner.  Again Thank You For Your Service, and Happy 4th!

    Your brisket looks delish.  I hope ours turns out that good.  I agree with you about the oven temp.  When I've cooked a brisket in the oven only, I did it at 250 all night, waking up to a wonderful aroma.  I'll just have to play it by ear as to what temp we can get that elec. smoker up to.  We usually smoke pork tenderloins, so am excited to see what we can do with a beef brisket.  Cross your fingers!

    Take Care and be careful out there!

    Best Regards,

    Connie
     
  15. b-one

    b-one Smoking Guru OTBS Member

    Nice smoke,sorry to hear about your dog. Those burnt ends look awesome!:drool
     
  16. b-one

    b-one Smoking Guru OTBS Member

    You will love the burnt ends! I normally save the burnt ends for another night.
     
  17. smokeymose

    smokeymose Master of the Pit

    Looks like a perfect brisket cook, grillin! :points:
    Sorry to hear about Cooper. We all know how attached we get to the little friends.
    Stay as safe as you can over there. We're thankful for your service and proud of you !
    Dan
     
  18. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Mrs. GAD bought some Hawaiian roles yesterday so I just made a burnt end sammy. Man those things are so good!
     
  19. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    That's really awesome about your dad, I really appreciate his service too!  I'm actually stationed not far from Dallas. I'm currently stationed at Barksdale in Northwest Louisiana which is where 8th AF is located.  Good luck with your brisket today, I can't wait to see how it turns out! 
     
  20. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Thanks Dan, I really appreciate everything. I think the family enjoyed since the 5 of us almost tore through a 15 lb chunk of meat in one day!
     

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