My First Brisket

[Sven Svensson]

Oh I just looked you are pacific time….so 8:20 am. If it’s for dinner keep it at 225 and then when tender just rest at temp in the oven.

I figured I have plenty of time. And almost all of this is going into the freezer, forgive me. We’re empty nesters and I have knee surgery Monday so I’m stocking up. My wife doesn’t like cooking so this is self-preservation. Haha! But I’m terrible at cleaning the kitchen so it’s a match made in heaven. I cook, she cleans. This has worked for 37 years.

 

[Sven Svensson]

Looking good! That tallow will be a perfect finishing drizzle for the cut!! That is liquid gold!

Nice work and now I’m wanting brisket for lunch!

You’re in Idaho. Just hop in your Gulfstream and you’ll be here in an hour. I’m 5 minutes from KSTS. I better start thinking about making some cornbread and mac-n-cheese.

Oh, I did soak the paper in that rendered tallow instead of new Wagyu.

 

[indaswamp]

I was planning on the towel/cooler method but I’m open to what I’m assuming is a hold in an oven? Also, after it hits perfection and I take it off I unwrap and let it cool off a bit, right?

Civilsmoker has you covered....but yes, i meant in the oven.

 

[SmokinEdge]

Looking great Sven, I’m betting you will be very well pleased. You may even become a brisket monster! Lol

 

[Danblacksher]

Very nice!

 

[Sven Svensson]

I think I got lucky. The flat was tracking 10 degrees cooler than the point before the wrap. They’ve now equaled out. I also nudged the point a little closer to the stack so that might be why. I might need to turn it if it runs ahead. Whew!

 

[SmokinAl]

Watching this for sure!
Al

 

[Sven Svensson]

I’ve hit the 200+ mark on both. The point is probing super tender. The flat feels like a brick. Maybe 205 will be magic?

 

[indaswamp]

The point will always cook tender, the flat can be tricky. is it tough uniform top to bottom thru the flat? Best spot I have found to check it is center where the thickest part of the flat wraps under the point. Also, if you are gonna hold for at least 4 hours, you can under cook it slightly and it will be perfect when you slice....

 

[Sven Svensson]

The point will always cook tender, the flat can be tricky. is it tough uniform top to bottom thru the flat? Best spot I have found to check it is center where the thickest part of the flat wraps under the point. Also, if you are gonna hold for at least 4 hours, you can under cook it slightly and it will be perfect when you slice....

The paper makes it hard to know for certain. It felt tough all the way through. I’m at 202 for both now. I’ll definitely put it in the oven for 4-5 hours. I’m warming it up right now.

 

[indaswamp]

May sound weird....but if you have a jar of peanut butter, grab that and stick the probe in. That is the resistance you are looking for.

 

[SmokinEdge]

I’ve hit the 200+ mark on both. The point is probing super tender. The flat feels like a brick. Maybe 205 will be magic?

This is the critical stage of meat generally but brisket specifically. Just be patient with the flat, you are close but not there yet, 205 might be magic but I have had a couple that had to go 210, it’s not common but it can happen. If you pull it off early you will have a dry flat.

 

[Sven Svensson]

The flat hit 204 and the point was approaching 206 so I pulled it. I did the pliability test, wrapped, and it felt soft and wavy. I opened up the end to let it vent some heat and stop cooking. The probe test on the flat passed the peanut butter test. In another 20 minutes I’ll put it in the oven at 170 for 4-5 hours.

It smells crazy delicious. Has anyone ever tried eating the tallow-soaked butcher paper? Asking for a friend.

 

[indaswamp]

Sounds like it is gonna be a good one Sven!

 

[Sven Svensson]

Sounds like it is gonna be a good one Sven!

Thanks for all the great coaching. We’ll see in another 5 hours. It’s now making the house smell amazing. This is torture for a guy on a diet.

 

[JLeonard]

Alrighty Gents, non-gents, and those questioning! Here’s the story…9.5 hours and 250 -ish degrees on the kettle and it was probe tender at 205 degrees IT and 2:30 am. Foil boated it at 170 degrees. So I wrapped it in foil and into a 170 degree oven til noon. Then into a cooler and wrapped in towels.

Bark suffered some from the wrapping.
Sliced beautifully. Passed the bend test. And came apart with a gentle tug.

Had a pretty little smoke ring and was extremely juicy!

Will I do it again? Heck yeah! Family all raved over it and I thought it was pretty good.
Want to thank all you folks on here for the advice, tips, and encouragement you all give.
Jim

 

[indaswamp]

Thanks for all the great coaching. We’ll see in another 5 hours. It’s now making the house smell amazing. This is torture for a guy on a diet.

That's why I bring 'em to the firehouse and put them in the oven there!!! Torture those guys all damn day!!! LOL!!! While I go home and take a nap from the all night cook!!! LOL!!!

 

[indaswamp]

Sven- you nailed it!! Looks fantabulous my friend!

 

[indaswamp]

Here is my only tip for next time.... since you have already sliced it.
The grain on a brisket runs kinda weird so this is how the pros slice it:

Note the angle direction the meat fibers run on the flat before you season it. mark the corner that is perpendicular to teh grain with a toothpick. When it's done and ready to slice, start at the tooth pick on the flat and slice at about a 30* angle. slice until you start getting slices with about 25-30% point end. Then rotate the brisket so that the cut end is parallel with the cutting board end that is near the edge of the counter you are slicing on. Then start slicing the point end.

 

[TNJAKE]

JLeonard are you drunk? Lol

First brisket

Well, gonna try a brisket for the first time. 15 pound Angus choice brisket. Wasn’t wanting one quite that big but was the smallest I could find. Pre-trim… I am by far no expert on trimming. Watched a ton of YouTube videos and read every thing I could find on trimming. Didn’t screw it up too...

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