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-   -   OMG My First Brisket.... At Last! (https://www.bbq-brethren.com/forum/showthread.php?t=163380)

SmokinAussie 06-15-2013 03:58 AM

OMG My First Brisket.... At Last!
 
G'Day Bruces' :becky::becky::becky:

Well, the day is finally here! Umm the night actually.

Not long ago I got some Cape Grimm Brisket from my good buddy AussieTitch. You've seen how both Titch and Buccs have just done their briskies and so now it is my turn.

I'm so happy I've finally got a Brisky! I'm so happy that I screwwed up the photo's. For some reason they were overexposed to blazes, and I've had to doctor them in Photoshop... they were so bad, I couldn't do much with them... sorry.

Anyway, here's the label...

http://i959.photobucket.com/albums/a...ps48e84580.jpg

And the whole thing...
http://i959.photobucket.com/albums/a...ps4a21fd31.jpg

Fat Cap Up... looked already reasonably well trimmed.



http://i959.photobucket.com/albums/a...pscf2c777e.jpg

Fat Cap down..
http://i959.photobucket.com/albums/a...ps1ab59fc3.jpg

Point
http://i959.photobucket.com/albums/a...psab10c625.jpg


Flat.
http://i959.photobucket.com/albums/a...ps385a137e.jpg

And it is floppy
http://i959.photobucket.com/albums/a...ps5c24e62d.jpg

For my first time, I'm keeping it simple. Like Titch and Buccs have done, I will let the Brisky speak for itself. If I get fancy my first time, I'm sure to have it end up like all those ones buried in Shanes Back Yard:becky:

So here are my only seasoning elements... The Coopers is to season the chef...:heh:

http://i959.photobucket.com/albums/a...psa7a4d6ca.jpg

Simply done...
http://i959.photobucket.com/albums/a...psbf6b67b7.jpg

http://i959.photobucket.com/albums/a...psbc0e64a1.jpg

http://i959.photobucket.com/albums/a...ps84541904.jpg

Anyway, I'll let that season in for a few hours. I'm going out to the WSM to get that prepped. Will probably put it on around midnight and pop off to bed. Thanks to Bigabytes tutorial, I won't worry about an internal temp probe. I'll just get the WSM stable at 250 or so and then leave it till I wake up!

So, I'll have some further pics tomorrow... hopefully not overexposed to buggery...:rolleyes:

CHeers!

Bill

Titch 06-15-2013 04:03 AM

Go for it mate, I believe its going to bucket down rain so I hope its under cover.

SmokinAussie 06-15-2013 04:09 AM

Moving it now... I have a shed about your size....

buccaneer 06-15-2013 05:01 AM

Tricked ya!
Just having a peek before I leave...I had to!

Looks great, smoke that slab bro!

SmokinAussie 06-15-2013 05:10 AM

Damn right.... what are we drinking then. I'm done with the Coopers:thumb:

buccaneer 06-15-2013 05:16 AM

http://1.bp.blogspot.com/-dUzDfBUtGI...2_25_range.jpg
The one at the back...but it's hail delish!

chicagokp 06-15-2013 05:23 AM

Ooohhh.... Waiting for the finished product....:hungry:

Titch 06-15-2013 05:28 AM

Aussie Aussie Aussie, Oi Oi Oi.

:grouphug::grouphug::grouphug::grouphug:

buccaneer 06-15-2013 06:15 AM

Quote:

Originally Posted by SmokinAussie (Post 2516505)
Moving it now... I have a shed about your size....

That's no way to diss Titch about his weight issues, bbq people are sensitive people bro:tsk:

deguerre 06-15-2013 06:56 AM

Quote:

Originally Posted by buccaneer (Post 2516534)
That's no way to diss Titch about his weight issues, bbq people are sensitive people bro:tsk:


Yeah, but if it covers his tool, then no problem.

Nuce hunk of beef there, Bill!

nucornhusker 06-15-2013 07:06 AM

Looking forward to seeing it, Bill. All you darn Aussie's cooking brisket here lately, I hade to go grab one and I'll throw it on the smoker tonight. :becky:

buccaneer 06-15-2013 07:41 AM

Quote:

Originally Posted by nucornhusker (Post 2516557)
Looking forward to seeing it, Bill. All you darn Aussie's cooking shrimp here lately, I hade to go grab one and I'll throw it on the smoker tonight. :becky:

FTFY
:laugh:

SmokinAussie 06-15-2013 07:50 AM

Quote:

Originally Posted by AussieTitch (Post 2516502)
Go for it mate, I believe its going to bucket down rain so I hope its under cover.

Here it comes.. Not too heavy yet, but the WSM is under cover. I just gotta protect Marty's handles more than anything else!!:biggrin1:

Now running at 255, Brisket is on with a full water pan on the WSM. I'm running the Maverick just for BBQ temp only. No probe in the brisket.

Cheers!

Bill

deguerre 06-15-2013 07:52 AM

OMG! Like, TMI! LOL! Like, TOTALLY!!! Will you be my BFF?

JohnHB 06-15-2013 07:54 AM

:-D:-DHey Bucc why are you letting the interlopers discuss an Aussie cook up.!:-D:-D

deguerre 06-15-2013 08:03 AM

Quote:

Originally Posted by JohnHB (Post 2516593)
:-D:-DHey Bucc why are you letting the interlopers discuss an Aussie cook up.!:-D:-D

Nah. Now, Sherman, HE was an interloper. Ask any Georgian. We're just gnats, buzzing around, like...

SmokinAussie 06-15-2013 08:45 AM

Quote:

Originally Posted by deguerre (Post 2516592)
OMG! Like, TMI! LOL! Like, TOTALLY!!! Will you be my BFF?

Hey Guerry, I'm sorry I forgot the "farkin" in the OMG.

I really shoulda said OMFG. Cause it's a big deal for me..

Anyway, off to bed soon.. Brisky is ON...:clap::clap::clap::clap:

No lookies until the morning..

Loving my 22'5 Bullet Bill WSM with Marty's Handles:biggrin1:

See you all in the morning. I'm off for a cuddle in the sack..:sleep::hug:
:eyebrows:

Cheers

Bill

deguerre 06-15-2013 08:50 AM

I think you're gonna NAIL it, Bill. Excellent looking brisket and the spice choice was perfect. Happy dreams!

Ron_L 06-15-2013 09:10 AM

Quote:

Originally Posted by deguerre (Post 2516650)
I think you're gonna NAIL it, Bill.

Are we still talking brisket here? :confused:

Nice looking brisket, Bill! I hope everything goes well while you "cuddle" :thumb:

deguerre 06-15-2013 09:12 AM

Quote:

Originally Posted by Ron_L (Post 2516678)
Are we still talking brisket here? :confused:

Not after his last post in the DM.:rolleyes:

code3rrt 06-15-2013 09:18 AM

Well ..........whatever we're talking about.......
GO BILL........GO BILL..........GO BILL!!!!!!!!!!!!!!!

:roll:KC

CharredApron 06-15-2013 09:22 AM

Is the OMFG done yet?

Titch 06-15-2013 05:15 PM

Attachment 80655

HeSmellsLikeSmoke 06-15-2013 05:25 PM

I like every thing I see about this cook. Great looking hunk of beef, simple rub and a WSM left alone to do its overnight magic.

Gotta very good feeling about how this is going to turn out.

SmokinAussie 06-15-2013 05:50 PM

G'Day Bruces... :becky:

Well, Had my first look at 8:30hrs. That's about 9 hours in...

http://i959.photobucket.com/albums/a...ps1b349625.jpg

http://i959.photobucket.com/albums/a...psf5ce70cd.jpg


The smell is just unbelievable and the colour is great! I can't believe how much it has shrunk!

Anyway, I had my Maverick on my bedside table. Twice though the night I woke up checked the temp. 260F and 265F respectively. When I woke up this morning it was running at 286F. I'd run out of water.. the fire still has hours and hours of life in it yet.

Anyway, it probed like butter through almost all of the meat. Just one tiny spot along the leading edge of the flat is still not ready...

What do I do here.... wait longer or pull it off now??? I did not think it would be ready this soon. Do I foil or leave it uncovered?

Cheers!

Bill

Ron_L 06-15-2013 05:55 PM

If it's probing tender in the thickest part of the flat, take it off, wrap it in a couple of layers of foil and stash it in a dry cooler with some towels or newspaper for insulation until you're ready to eat. I like a minimum of two hours cooler time for briskets.

Ron_L 06-15-2013 05:55 PM

BTW, it looks great!

HeSmellsLikeSmoke 06-15-2013 05:56 PM

The leading end of the flat usually dries out for me and probes tough for me too.

If it probes well everywhere else, I would pull it, wrap in butcher paper or foil and let it rest wrapped in towels in a warm cooler for 2-4 hours before serving.

landarc 06-15-2013 06:00 PM

That is coming along fine, you are going good Bill

landarc 06-15-2013 06:01 PM

I assume you pulled it by now? Wrapped and resting for at least 2 hours before cutting

SmokinAussie 06-15-2013 06:17 PM

Quote:

Originally Posted by landarc (Post 2517128)
I assume you pulled it by now? Wrapped and resting for at least 2 hours before cutting

I'm about to check that tougher bit again. If no change I will pull it.

Coming up to 10hours now

Thanks!

Bill

SmokinAussie 06-15-2013 06:41 PM

I've taken it off now... wrapped in 3 layers of foil and 3 towels. It is extremely moist!

Should I do burnt ends???

I got hours and hours before we eat! I'm wondering how long I can keep this in the cooler.

Bill

HeSmellsLikeSmoke 06-15-2013 06:45 PM

The point is the very best part of the brisket. Wasting it on faux burnt ends is a crime in nearly every part of Texas.

You can hold it up to 5-6 hours if you don't open the cooler to peek, but I would eat when that brisket is ready and rested properly, no matter what the time of night or day.

SmokinAussie 06-15-2013 06:47 PM

That's good enough for me then....

I'll leave it alone. Let it have a rest i the cooler... It's been up all night!!

Cheers!

Bill

Ron_L 06-15-2013 06:53 PM

If you're concerned about the long rest you can stick a remote thermometer in the brisket and monitor the temp. If it gets close to 140 you can stick it in a low oven (180-ish) to finish holding.

Happy Hapgood 06-15-2013 06:58 PM

Mighty Fine Bill! I can't believe the great marbling on that cut. Looks Fantastic on the WSM too!

buccaneer 06-15-2013 07:06 PM

Woot!
Looking a beaut Bill!
:thumb:

bbqbull 06-15-2013 07:14 PM

Perfect seasoning and perfect color on your first brisket Bill!

I await your report on your first taste.

P.S. Not hammering you at all but my son cooked one last year for a family gig. His Mother in law sliced it with the grain. Flavor was awesome. Like chewing on rubber bands.
Cut it across the grain into like pencil thick or 1/4 inch slices and enjoy brother!!!

HeSmellsLikeSmoke 06-15-2013 07:23 PM

To add to Bull's reminder to slice across the grain, the direction of the grain on the flat is not the same as that of the point. Look very carefully before you start to slice. The point can be the opposite direction.

deguerre 06-15-2013 07:23 PM

Gorgeous.

Titch 06-15-2013 07:38 PM

Looking great Bruce, I add a hot water bottle to my Esky, helps hold heat a lot longer

SmokinAussie 06-15-2013 07:51 PM

Quote:

Originally Posted by bbqbull (Post 2517190)
Perfect seasoning and perfect color on your first brisket Bill!

I await your report on your first taste.

P.S. Not hammering you at all but my son cooked one last year for a family gig. His Mother in law sliced it with the grain. Flavor was awesome. Like chewing on rubber bands.
Cut it across the grain into like pencil thick or 1/4 inch slices and enjoy brother!!!

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 2517195)
To add to Bull's reminder to slice across the grain, the direction of the grain on the flat is not the same as that of the point. Look very carefully before you start to slice. The point can be the opposite direction.


So, I slice it like a Tri Tip!:becky:

Cheers!
Bill

boiler93 06-15-2013 08:05 PM

Just like a tri-tip. I hope it tastes as good as it looks! Well done.

landarc 06-15-2013 08:07 PM

Yes, if you don't, you have ruined it.

I separate the point and flat just before slicing, and make sure to slice each across the grain. There are a couple of other ways to do it, but, that is the easiest, plus, folks can choose which cut they want.

bbqbull 06-15-2013 08:15 PM

Quote:

Originally Posted by landarc (Post 2517219)
Yes, if you don't, you have ruined it.

I separate the point and flat just before slicing, and make sure to slice each across the grain. There are a couple of other ways to do it, but, that is the easiest, plus, folks can choose which cut they want.

You can seperate the point from the flat very very easy.
Just take the back side of a thin knife and slide it between the 2 though the fat layer Bill.
Sounds harder than it actually is.
Good luck!

SmokinAussie 06-15-2013 08:16 PM

No problem..

I did know that, but I realise as this is my first effort, I might screw that up in my excitement.

Ahhh one other question. I've now got about 3 cups of rendered fat drom the dripping pan. Seems too good to throw out. Any uses for this???

Cheers!

Bill

Titch 06-15-2013 08:26 PM

Quote:

Originally Posted by SmokinAussie (Post 2517230)
No problem..

I did know that, but I realise as this is my first effort, I might screw that up in my excitement.

Ahhh one other question. I've now got about 3 cups of rendered fat drom the dripping pan. Seems too good to throw out. Any uses for this???

Cheers!

Bill

I poured mine back over the meat before wrapping, about a cup full.

SmokinAussie 06-15-2013 08:52 PM

I'm also smoking Baked Beans (Myron Mixons Peach Recipe)

They just went on the WSM...

Yum

Saiko 06-15-2013 09:23 PM

Quote:

Originally Posted by SmokinAussie (Post 2517230)
Ahhh one other question. I've now got about 3 cups of rendered fat drom the dripping pan. Seems too good to throw out. Any uses for this???
Bill

It's probably more like 2 1/2 cups of drippings and 1/2 cup of fat. Separate the fat from the drippings using any method (I use a turkey baster to pull the drippings from underneath the fat). You can use the drippings to brush the slices, add to a BBQ sauce or even to keep the leftovers moist when you store the leftovers. No sense in letting that flavor to go waste. Good job there mate!

martyleach 06-15-2013 09:30 PM

I've been watching this with great interest. Beautiful looking piece of meat, well prepped and the knowledge of thousands in your head. Can't wait to see the end result. Hope it is awesome. I have screwed up many briskets.... hope you don't!


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