Peito, Falda, Point de poitrine or Brisket

[chilerelleno]

Peito, Falda, Point de poitrine or Brisket or whatever you call it, if done right it makes everyone speak the same language... Mmmmmmm!

I've a nice 9.75lb Brisket Flat trimmed, rubbed and sitting in the fridge awaiting the smoker.
I was planning on starting it at midnight for a 'Low-n-Slow', but now I'm gonna do a 'Hot-n-Fast' starting about 0600.

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• chilerelleno
• Jun 5, 2017

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• chilerelleno
• Jun 5, 2017

Get in, hang on and enjoy the ride.

 

[pc farmer]

Hanging on with one hand, beer in the other.

 

[chilerelleno]

Hanging on with one hand, beer in the other.

Welcome aboard, I'll be your designated driver and smoker.

 

[dirtsailor2003]

Whatever! I'm going all in!

Drink in each hand an two spares on my ankles!

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• dirtsailor2003
• Jun 5, 2017

 

[chilerelleno]

It's a quarter till 0600, do you know where your Brisket is?

Mine came out of the fridge at 0430, got another dusting and is almost at room temp.
The smoker is cooking along at approx 275'-300', and I'll be adjusting closer to 300'.

Lets get it on... :grilling_smilie:

 

[SmokinAl]

I'm in too!

Al

 

[chilerelleno]

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• chilerelleno
• Jun 6, 2017

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• chilerelleno
• Jun 6, 2017

 

[chilerelleno]

So anyways... I third guessed myself and decided to split the difference, experiment for my own experience.

I've been smoking at 250'-275' all morning since 0600.
Here I am 5 hours in and hit the stall at 170' IT.
I removed it from the smoke, wrapped in foil with 1C of beef consomme and put it in a disposable pan.
Returned it to the smoker and am continuing with 250'-275'.
Once I get through the stall to an IT of 190'+/-, I'll unwrap and finish till butter tender with a probe.

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• chilerelleno
• Jun 6, 2017

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• chilerelleno
• Jun 6, 2017

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• chilerelleno
• Jun 6, 2017

 

[b-one]

Looking good,is it done yet?:biggrin:

 

[chilerelleno]

It finally probed tender at an average IT of 202', I pulled it to rest at 1730 and am giving it an hour or so before slicing.
It smells absolutely incredible.
The beef consomme with all the brisket juices from the first crutch is really good, I skimmed the fat and will use it for au jus.

This has been a temperamental Flat.
I crutched it at the stall, brought it up to 192', unwrapped and put it back in to finish.
Then it was stalled again an hour later, back down to 174'.
So I crutched it again without the beef consomme and let it finish that way.

So 11.5 hours at an average temp of 250'-275', a good bit shorter than 17-20 hours at 225'.

See y'all in an hour or two.

 

[b-one]

:music-064: And......

 

[chilerelleno]

Au Jus Fixins

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• chilerelleno
• Jun 6, 2017

The Flat
Overall it came out fairly well, the majority sliced up real nice, but the skinny end was falling apart.
All those scraps got mixed with plenty of au jus and then combined in a bowl of my garlic mashed taters for lunch tomorrow.
The slices were freaking great, juicy goodness, slices folded over like like pasta and came apart with a light tug.
The bark was a wonderfully peppery chewiness, with a nice saltiness.

I've done worse, done better too, but I have yet to hear any complaints from the family.

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• chilerelleno
• Jun 6, 2017

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• chilerelleno
• Jun 6, 2017

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• chilerelleno
• Jun 6, 2017

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• chilerelleno
• Jun 6, 2017

Money Shot

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• chilerelleno
• Jun 6, 2017

 

[pc farmer]

That looks fantastic.   

Well done.

 

[myownidaho]

Huh, no veggies. [emoji]128514[/emoji]

 

[b-one]

Looks great,the lunch sounds great as well!

 

[chilerelleno]

That looks fantastic.

Well done.

Thanks!

Looks great,the lunch sounds great as well!

Thanks man.

Huh, no veggies. [emoji]128514[/emoji]

In lieu of veggies I've fruit on the plate. :banana_smiley:

 

[crankybuzzard]

Yeah! That came out looking very nice! Good pics as well!

Point for this!

 

[chilerelleno]

Yeah! That came out looking very nice! Good pics as well!

Point for this!

Thank you Cranky, appreciate the Point.