Prime Brisket & White Truffle Bacon Mac

[civilsmoker]

The wife surprised me with this baby so I decided to treat it a bit different than the norm......

My experiment started by separating the point and flat and then close fat trimming them both.....

Next they were heavily seasoned with salt, onion, garlic, & creole, then they were covered and overnight rest.

Bingo all rested and ready.....man the smell as-is, is very inviting

on they go....this smoke will be at 225 because of the thinness of each section I didn’t want them to dry.....almost treating them like a chuck smoke.....

IT 160, so time to wrap in triple foil and back on at 225.....

So I took them to 205 vs the normal 195ish..... again treating it like chuck.....once taken off, I wrapped it up in towels and let rest for 3 hours before looking at it....oh man it’s what I was hoping for......fingers crossed for the slice.

oh boy, nothing but smiles!

this takes me to a happy place!

the plate, it is joined with my wife’s Gordon Ramsey white truffle bacon Mac (oh my this stuff is un-real!!!).

Prime brisket money!

I just may be doing future briskets like this as it was not too rich but just savory tender beefy goodness!

ps, the flat was chilled and is resting in the fridge for something special for my daughters b-day on Sunday......more to be shared on that.....

 

[one eyed jack]

Everything looks great. Really fine looking plate up.

 

[D.W.]

Beautiful plate, very well done!

 

[civilsmoker]

Everything looks great. Really fine looking plate up.

thanks one eyed J!

Beautiful plate, very well done!

Many thanks DW!

 

[MJB05615]

Looks perfect! Nice smoke ring too. How long did it take to do this way?

 

[civilsmoker]

Looks perfect! Nice smoke ring too. How long did it take to do this way?

thanks MJB!

I put it on the smoker at 7am, it hit 160ish about 12:40 ish wrapped and back on till about 3:40 ish, then rested till 6:30 ish. I was working in the garage and just set some alarms on my inkbird so when it beeped at me I reacted. Oh and YES brisket low and slow in under 11 hours!

If you plan to fat trim one like this use a prime cut and don’t wait past 160 to wrap or it will dry out.

 

[forktender]

That all looks awesome.
NICE KNIFE!!!

 

[Inkbirdbbq]

Such a beautiful brisket!!!

 

[MJB05615]

thanks MJB!

I put it on the smoker at 7am, it hit 160ish about 12:40 ish wrapped and back on till about 3:40 ish, then rested till 6:30 ish. I was working in the garage and just set some alarms on my inkbird so when it beeped at me I reacted. Oh and YES brisket low and slow in under 11 hours!

If you plan to fat trim one like this use a prime cut and don’t wait past 160 to wrap or it will dry out.

Sounds like a plan. I have one in the freezer, but it's a Choice, not a Prime. Sam's here runs Prime on sale at $2.39-2.79 /lb. I'm due to go there this week or next. If I can get one I'm gonna this method. Does it make much difference to wrap in aluminum foil vs butcher paper? Does the aluminum foil keep it more moist?
Thanks. Looks like little or no stall time too?

 

[Brokenhandle]

Thats some great looking brisket! That mac and cheese looks really good too! I could sure make that beautiful looking plate disappear.

Another fine job!
Ryan

 

[tx smoker]

Beautiful, beautiful job. That looks spectacular. The last pic of the plated meal is magazine and carousel worthy!!

Robert

 

[civilsmoker]

That all looks awesome.
NICE KNIFE!!!

Thanks fork! And you spied the Easter egg! That baby is my new little utility....it earns its keep for sure!

Such a beautiful brisket!!!

Thanks Inkbird!

Love my waterproof unit by the way. It has great WiFi range!

 

[gmc2003]

Nice, real nice Civil. That brisket looks superb and I don't think you'll find that Mac-n-Cheese in a frozen Stouffers box.

Point for sure
Chris

 

[civilsmoker]

Sounds like a plan. I have one in the freezer, but it's a Choice, not a Prime. Sam's here runs Prime on sale at $2.39-2.79 /lb. I'm due to go there this week or next. If I can get one I'm gonna this method. Does it make much difference to wrap in aluminum foil vs butcher paper? Does the aluminum foil keep it more moist?
Thanks. Looks like little or no stall time too?

MJB, yes zero stall and that is actually very important that it doesn’t have one. The moisture that “would” leave through the stall is the self braising liquid that needs to be retained. I usually star looking for the stall around 150 ish, ie I watch my graph to see it start to flatten then the stall is happening. You don’t need a graph to know the stall though. It happens when you start to see the juices pool up on the surface. You can actually see the juices in my pick. I have found that I prefer going to about 160 cause of the color and such.

I can’t speak to how paper would affect as I’m a foil guy and since foil is just braising I want to save all the juices for the sauce. With all the surface fat removed only the internal fat is left so their is very little fat in the juice. I’m very careful opening you the foil and (after a taste test) and I dump the reserves right in the bbq sauce. Bamb flavor town!

Oh ps, I do my choice brisket similar by 1/4 inch fat trimming it and I do it whole.....i bump the cook temp to 250 and it takes about the same time....ie I always get good sleep when doing brisket and it’s always ready for dinner......

 

[civilsmoker]

Thats some great looking brisket! That mac and cheese looks really good too! I could sure make that beautiful looking plate disappear.

Another fine job!
Ryan

Thanks Ryan! The Mac mixed with sauce and a slice of brisket.....oh man! I say this honestly but the two most used cook books in our kitchen are Jeff’s Smoking Meat and Gordon Ramsey (I will soon have 3 of his). I adapted this brisket cook from Jeff’s Pan Brisket Recipe in his book, which is and awesome cook by the way!

Beautiful, beautiful job. That looks spectacular. The last pic of the plated meal is magazine and carousel worthy!!

Robert

Thanks Robert, I do appreciate it! It tasted better than it looked....wink wink...

Nice, real nice Civil. That brisket looks superb and I don't think you'll find that Mac-n-Cheese in a frozen Stouffers box.

Point for sure
Chris

Thanks Chris, word of advise don’t try the Mac or you will be ruined for the box stuff, my wife makes in in 30 min. It’s crazy good stuff!

 

[MJB05615]

OK, great info. So when you do a choice Brisket, you don't separate it, and cook at 250 not 225, leaving a 1/4" of fat. More traditional. But Prime you do as stated in your original posting. Thanks for the info. Definitely gonna try the Prime way separated. I often cook between 225-250 and regardless of the weight non separated, it takes 14-18 hours. I'm using an MES 40 gen 1. I start at 225 , then once it stalls, I bump it up to 240ish or 250.

 

[civilsmoker]

OK, great info. So when you do a choice Brisket, you don't separate it, and cook at 250 not 225, leaving a 1/4" of fat. More traditional. But Prime you do as stated in your original posting. Thanks for the info. Definitely gonna try the Prime way separated. I often cook between 225-250 and regardless of the weight non separated, it takes 14-18 hours. I'm using an MES 40 gen 1. I start at 225 , then once it stalls, I bump it up to 240ish or 250.

Yup you got it. Also as a rule of thumb I rest for a minimum of an hour then game on after that. The 3 hours cause that is when we ate dinner. If you have oven with a keep warm mode then that is also best for the rest...lol.

 

[MJB05615]

Yes we do have a keep warm on our oven. I always let it rest an hour or so too. BTW I've been making your Cole Slaw recipe the last week or 2 and we've been loving it. Thanks for that one too! It's very simple and easy, and customizable to specific tastes. The idea of keeping the sauce separate, and only putting it on the cabbage per serving is great. So simple, yet I not anyone I know has ever thought of that. We've always mixed it all together at once, but no anymore.

 

[civilsmoker]

Yes we do have a keep warm on our oven. I always let it rest an hour or so too. BTW I've been making your Cole Slaw recipe the last week or 2 and we've been loving it. Thanks for that one too! It's very simple and easy, and customizable to specific tastes. The idea of keeping the sauce separate, and only putting it on the cabbage per serving is great. So simple, yet I not anyone I know has ever thought of that. We've always mixed it all together at once, but no anymore.

bingo you are in bus! You are welcome on the slaw.....is simple but tasty and easy to adjust to desired taste!

the waiting till just then is a food service hack....same as ice bathing veg and then pan searing. The ice bath does allow for a nice sear with out over cooking it. But it also allows it to sit a side for a while and then flashed seared to plate....

 

[civilsmoker]

lilhef JLeonard Sowsage Johnny Ray thanks for the likes!