It's 4am, Do You Know Where Your Brisket Is?

[chilerelleno]

It's 4am and I'm on my way to fire up the smoker and throw on a beautiful Brisket Flat.
Yesterday at Costco I was perusing the flats/packers as usual and a really nice 11lb Flat caught my attention, uniform thickness and it was soft and supple like Belly Dancer.

Just the most minor trimming, injected with beef broth and rubbed with love, wrapped up for the last 8 hours and now it is time for the meat to meet the heat.

Going to aim for an average 275° with hickory for smoke.
Full water pan, a pan of beans and no crutch.

I'll be back with more Qview just for you, and some breakfast too.

 

[tropics]

Mine are in the fridge thawing,waiting for Pops Brine.Corned Beef & 1 for Pastrami
Richie

 

[crazymoon]

CR, Looking good, I'm in!

 

[smokininidaho]

Looks great, couldn't afford brisket this weekend so doing a 7.5 lb. pork butt instead. Put mine on about 45 minutes ago.
Have a super day smoking that beautiful brisket flat!

 

[chilerelleno]

Breakfast
Rising early to get the smoker going demands a good breakfast, and I love my breakfasts.

I present to you the contents of an ordinary can of dog food.

Abracadabra Presto!

 

[RickNessly]

That's a nice looking piece of meat...uniform thickness and no sharp corners...can't wait to see the end result. Makes me wish I would have picked up something yesterday since I'm up early.

Not sure about the dog food...:)

 

[meatallica]

That's one nice looking breakfast Chile!! Is it wrong my breakfast is stuffing my face with leftover ABT filling??

 

[smokininidaho]

Nice, love corned beef hash, wife hates it.

 

[illini40]

Looks great! I'm excited to hang out and watch the cook.

 

[chilerelleno]

Three hours into the cook, averaging 275° and IT is up to 145°.

Brisket was starting to sweat, that means it's time to put the beans in.
Pintos, Blacks and Kidneys with Onion/Bell Pepper and spices.
I have the brisket trimmings cooking too, they'll go in the beans when they're ready.

 

[chilerelleno]

That's a nice looking piece of meat...uniform thickness and no sharp corners...can't wait to see the end result. Makes me wish I would have picked up something yesterday since I'm up early.

Not sure about the dog food...:)

Thanks, bet your hound would be danged sure about it. ;)

That's one nice looking breakfast Chile!! Is it wrong my breakfast is stuffing my face with leftover ABT filling??

Thank you,
I don't see why not, but I'm thinking it'd be good on a toasted Everything Bagel.

Nice, love corned beef hash, wife hates it.

Mmmmm... Hash, I love it too, my wife is indifferent at best, she'll eat it if I cook it and she's too lazy to cook for herself.

Looks great! I'm excited to hang out and watch the cook.

Appreciate it, grab a chair, kick your feet up and enjoy.

 

[chilerelleno]

Mine are in the fridge thawing,waiting for Pops Brine.Corned Beef & 1 for Pastrami
Richie

Richie, I bet they turn out wonderful.

CR, Looking good, I'm in!

Pop a cold one.

Looks great, couldn't afford brisket this weekend so doing a 7.5 lb. pork butt instead. Put mine on about 45 minutes ago.
Have a super day smoking that beautiful brisket flat!

Thanks, I hope to see some Qview of that Butt.

 

[TomKnollRFV]

You know what I learned about 4 AM? When Chile posts new food not to click it because I get hungry ;)

Looking great Chile!

 

[chilerelleno]

Brisket trimmings done, chopped and added to the beans.

The cook must have a good lunch too.
Added some spicy Italian sausages to the smoker.

 

[chilerelleno]

Ya know how...
Ya know how sometimes you do everything right and it just goes wrong?
Well that was this brisket flat, it was falling apart, crumbling and dry for the most part.
This was after being broth injected, cooked for 11 hours at 275°-300° till it probed tender at an IT of 203°, then wrapped and rested for about an hour.
Thankfully the thicker end towards the middle yielded some cuts that were reasonably edible.
The rest was vac'bagged and put in the fridge to cool, some might get made into tacos tomorrow, but the majority is being frozen for either beans or chile.

You can nail some briskets all of the time, and you can nail all briskets some of the time, but you can't nail'em all all of the time.

The saving grace was the beans, the beans were damned good.
And the Honey Cinnamon Pineapple for dessert was particularly satisfying.

 

[TomKnollRFV]

Ya know how...
Ya know how sometimes you do everything right and it just goes wrong?
Well that was this brisket flat, it was falling apart, crumbling and dry for the most part.
This was after being broth injected, cooked for 11 hours at 275°-300° till it probed tender at an IT of 203°, then wrapped and rested for about an hour.
Thankfully the thicker end towards the middle yielded some cuts that were reasonably edible.
The rest was vac'bagged and put in the fridge to cool, some might get made into tacos tomorrow, but the majority is being frozen for either beans or chile.

You can nail some briskets all of the time, and you can nail all briskets some of the time, but you can't nail'em all all of the time.

The saving grace was the beans, the beans were damned good.
And the Honey Cinnamon Pineapple for dessert was particularly satisfying.

Hey man, it all looks good to me, and there is no such thing as bad brisket as long as it's edible. It just gets repurposed for use in other dishes, am I right?

I really gotta try that pineapple, I remember you posting it before. I oughta try it before it's completely to cold in WI to contemplate outdoor cooking..

As always Chile it just plain ole looks good!

 

[chilerelleno]

Thanks Tom,
yeah, it'll be repurposed without a doubt, too pricey to trash.

I didn't grill/glaze the pineapple this time, dumped it all in a Ziploc and chilled it.
I think it was better chilled than grilled.

 

[GaryHibbert]

Shame about the brisket John. But......it will make some killer tacos and beans. Sometimes you just can't win for losing.
Gary

 

[kelbro]

That stinks but it happens to the best of them. Beans are always a good backup!

 

[chilerelleno]

Shame about the brisket John. But......it will make some killer tacos and beans. Sometimes you just can't win for losing.
Gary

Yep, you know it Gary... I'm blaming the animal it must've came off an ornery, old steer.