Midnight Brisket

[sonnyseattle]

Late Friday night, okay, wee Saturday morning in the Pacific Northwest with time on my hands. Over the last two days, I carefully thawed a brisket point that sat patiently at -10F in anticipation of this day since sometime in 2023. The freezer did not disappoint as the beef was in excellent condition.

I trimmed some fat, perhaps to make tallow, perhaps to soak the brisket as it develops. My prep was heavy on the SP, and, admittedly, on the OG as well. Into the smoker at around 0035, or 12:35 (depending upon your background). Anyway, it was half past midnight. ThermPro probes in the chamber and the slab.

Current SITREP: Chamber is at 260F and the brisket IT is 43F. I feel safe going to sleep for a few hours.

Wish me luck!

 

[Chris_in_SoCal]

Good luck with it. Yes toss the fat into a metal pot and place it in the smoker. When the brisket is near done pour the tallow over the top and you will enjoy that hunk of meat even more.

 

[sonnyseattle]

Good luck with it. Yes toss the fat into a metal pot and place it in the smoker. When the brisket is near done pour the tallow over the top and you will enjoy that hunk of meat even more.

This is the way.

 

[sonnyseattle]

Overnight, I had the smoker as low as it would go. When I woke up, the chamber temp was actually below 200, and the brisket IT was 150. I kicked it up to 250, and now the IT is riding at 177. There is still a ways to go, but the bark is taking shape.

 

[sonnyseattle]

I am making a crude tallow to pour over as we get closer. By crude, I mean that the tallow will not be strained. I did not cut the fat trimmings into small cubes but left them as they came off the point. This will all be used today.

 

[JLeonard]

Looking mighty good!

Jim

 

[JIMSMOKES]

Lookin good!

 

[Gonna Smoke]

I trimmed some fat, perhaps to make tallow, perhaps to soak the brisket as it develops.

You got me right here. HECK YEAH!!

 

[sonnyseattle]

The brisket got a tallow bath when it was at an IT of 198. I pulled it at 204 (photo) for the foil treatment and into a cooler for the rest. It only rose to 208, then quickly began falling. It is currently at 161, and I would like it to rest a bit longer.

It was a 15-hour cook, including several hours overnight, where my chamber temperature was below 200 degrees.

Q-Vue later!

 

[sonnyseattle]

Very tender and tasty, with a flavorful bark that I love. That said, I think I could have let the point get a few degrees warmer before pulling. However, this is already disappearing one slice at a time.

 

[SmokinEdge]

Nice work. Point is my favorite on brisket. I always go probe tender and just watch temp for a guide not so much a golden rule.