Sunday Brisket

[mike243]

Been awhile since I done 1, wife picked up a 15lber at Krogers . I leaped out of bed er fell out about 3:45 this morning and fired up the Pit Boss. Rubbed and on at 4:15. Had LJ hickory pellets in to about 1/2 of the bin so topped off with LJ charhickory and mixed them. set on smoke without changing the P number off of #4 its running 205 in this 54 degree morning. I am on my 3rd cup of coffee and watching the world wake up, on Vacation this week and weather is supposed to be really good for a change.

 

[mike243]

 

[mike243]

Well not sure why it posted the same picture 2x but so be it lol, Folks if your on the fence about donating a little bit of loose change to get a premier rank/account its well worth it imo, no ads and the 401 is just icing on the cake lol , hosting pictures aint cheap and these folks do it for free, having a place to hang out without having to make a account some where else in order to post pictures can be $$, mine expired Friday at 5:00 and I renewed before 5:30 lol , l just happened to see the reminder when I logged in before work. hope everybody has a great day, its starting off mighty fine here

 

[MJB05615]

Looking good Mike, cannot think of a better way to start a vacation. Hope to see the finished product later. Brisket here is Ga is still over $6 per lb. so I'm in a waiting game to see if it comes down. Enjoy!

Mike

 

[mike243]

I think regular price was listed $4.99 , wife paid $2.99. I put Suckle Busters 1836 beef rub on it, knew I forgot some detail , Here's my game plan, going to run it 3-4 hrs at present temp, then I am going to cut the flat off where the point takes off, I will vac it and throw into a water bath set at 204 with my InkBird SV unit, I plan on letting that cruise for a undetermined time yet, I suspect it will be left in the bag and refrigerated without being opened . I want the juices to reabsorb and plan to slice very thin with my electric slicer for sandwiches. After I cut the flapping flap off I will raise the pit temp to 250-300, will keep a close eye on it as I want to eat around 6pm give or take a hour or 2 lol.

 

[flatbroke]

Good luck , the memberships are def worth it to me and enjoy the vacation.

 

[MJB05615]

I think regular price was listed $4.99 , wife paid $2.99. I put Suckle Busters 1836 beef rub on it, knew I forgot some detail , Here's my game plan, going to run it 3-4 hrs at present temp, then I am going to cut the flat off where the point takes off, I will vac it and throw into a water bath set at 204 with my InkBird SV unit, I plan on letting that cruise for a undetermined time yet, I suspect it will be left in the bag and refrigerated without being opened . I want the juices to reabsorb and plan to slice very thin with my electric slicer for sandwiches. After I cut the flapping flap off I will raise the pit temp to 250-300, will keep a close eye on it as I want to eat around 6pm give or take a hour or 2 lol.

That's a very good price for the Brisket. Shame the Kroger's around here aren't even close. Sounds like you have a great plan. And give or take an hour or 2, is right. Like I tell my Wife when she asks when will it be ready, it's done when it's done. LOL.

Mike

 

[sawhorseray]

Sounds like you've got a great plan for the day Mike, maybe a barley pop or two down the road! RAY

 

[mike243]

 

[mike243]

into the SV bath set at 204

 

[SmokinVOLfan]

How did it turn out Mike?

 

[mike243]

It turned out great, I got it done after supper and will slice it today, had a taste yesterday and it was really good, went and bought a slicing knife, its a 12" Stal made by Winco, wanted a Victronics but didn't want to drive to knife works that bad lol . it sliced a few slices off very well even though the meat was very cold, the SV flat part will get sliced this am and will taste that, wife is skeptical of the taste of the boiled brisket lol

 

[mike243]

 

[mike243]

sorry about the multiple repeat pictures, the flat that went into the SV has to be the best tasting brisket I have ever made, that's not to say the point and the rest of the flat was bad because it wasn't, the bath let the seasonings migrate completely thru the meat., fall apart tender and its a good thing I let it completely cool down, I could see me doing them like that to serve in a restaurant , a little reheat and serve will be better than fresh off the smoker I am thinking, I smoked for 6 hours then cut the part of the flat off and into the bath with the inkbird set at 204, took it out about 7 hours later, was kinda worried as the bag had expanded some with all the juices so made the decision to leave wrapped and into the fridge, it went back down as the meat cooled and the taste test sez best ever no matter what the wife sez lol.

 

[MJB05615]

Looks real good Mike. Nice smoke ring too!

Mike

 

[SmokinVOLfan]

Looks great Mike nice job!

 

[mike243]

The knife works well also, will try it on some warm/hot somethings soon lol ,not sure if the scallops the some of the blades really help to release the meat or not, reckon I will find out at some point.

 

[sandyut]

, wife paid $2.99.

They are running twice that here...watching for sales, not finding any

 

[sandyut]

sale coming for 3.99 for choice... I might have to get one...jonesing for the brisket.

 

[Shaunlap]

sale coming for 3.99 for choice... I might have to get one...jonesing for the brisket.

i kind of laugh at these prices as i pay around $8.50 a pound normally for my briskets. its Alberta beef and i know exactly where my meat comes from though.