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-   -   Nailed it!! First Succesful Brisket! (https://www.bbq-brethren.com/forum/showthread.php?t=164164)

Evilsports 06-24-2013 02:24 PM

Nailed it!! First Succesful Brisket!
 
Now I get it! I've flubbed my previous two attempts at brisket and to be honest when I ate them I didn't understand what the fuss was about. Now I understand the fuss 100%. :)

My last two tries I'd cooked at 225 for 16-20hrs and both times the meat was dry and somewhat tough. The flavor on the first one was not good, the second one was just ok. This one went out of the park (probably luck, I'll see if I can back it up next time).

I figured why not try a different approach with this guy. I injected it last night and rubbed it this morning with Plowboys Beef. Put it on the egg with some smoke at 300. It powered through to 180 degrees and I cooled the egg down to 250. It worked its way up to 201 internal and I pulled and wrapped it. I set it in our toaster oven for two and a half hours at 180 degrees because it was too big to fit in my cooler.

Pulled it out and just ate lunch with some Blues Red Sauce to dip. My good Lord this thing was phenomenal. My wife and I were both blown away. All we ate was flat, I cubed the point for burnt ends later on down the road.

Didn't get any cooking pics but I have a few of the finished meat:

Flat:
http://i291.photobucket.com/albums/l...ps895754ab.jpg

Cubed up point for burnt ends:

http://i291.photobucket.com/albums/l...ps03200254.jpg


It might not be the prettiest brisket, but I'm telling you guys, this thing is delicious, moist, and tender.
http://s291.photobucket.com/user/Evi...754ab.jpg.html

Evilsports 06-24-2013 02:27 PM

I should add, I wet aged the meat for 30 days so that might have helped?

cowgirl 06-24-2013 02:45 PM

Looks great from here!

Bludawg 06-24-2013 02:57 PM

Once you get it it all makes sense. Ya went and made me hongry!

cazzy 06-24-2013 02:57 PM

That looks amazing! Great job! Nice job slicing it too!

cholloway 06-24-2013 06:08 PM

Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???:twitch:

HeSmellsLikeSmoke 06-24-2013 06:19 PM

Lot of variables, but I bet the higher heat was the key. Great job :thumb:

code3rrt 06-24-2013 06:24 PM

Looks great, and yes.........a brisket done right is tough to beat!

Great cook,
KC

EWizza 06-24-2013 06:24 PM

What was the total cook time doing it this way?

smokeinthenoke 06-24-2013 06:27 PM

I have been thinking about brisket all day. Now I feel like the only kid who didn't get the red power ranger for Christmas! lol. Thanks a lot!! Seriously though, that looks delicious. Great job! Sounds like you're getting the hang of it pretty quick. There's nothing like a tender juicy brisket!

ironmanerik 06-24-2013 06:33 PM

Quote:

Originally Posted by cholloway (Post 2527658)
Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???:twitch:

amen

Teamfour 06-24-2013 06:51 PM

Nice job!

Titch 06-24-2013 06:57 PM

Awesome work mate it looks delish

jemezspring 06-24-2013 07:08 PM

Brisket done right is a small slice of heaven. Out of the dozen+ I have done only about 3-4 have come out really good. Just remember what you did and try to repeat the process. Brisket done right is sooooo good.

Evilsports 06-24-2013 07:22 PM

Quote:

Originally Posted by cholloway (Post 2527658)
Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???:twitch:

Ok, maybe I was too lazy to go out to my truck to get a bigger one. :)

Evilsports 06-24-2013 07:23 PM

Quote:

Originally Posted by EWizza (Post 2527682)
What was the total cook time doing it this way?

Exactly six hours cook time.

ccarter 06-24-2013 07:33 PM

Congrats on the breakthrough!

I've only done 1 brisket, and I'm where you were... I haven't tasted what all the fuss is about yet. Thanks for sharing this! Hopefully it'll get me interested in trying again.

I'd love to hear more about what you injected into the brisket, and any other details you think helped your cook.

Evilsports 06-24-2013 07:45 PM

Quote:

Originally Posted by ccarter (Post 2527772)
Congrats on the breakthrough!

I've only done 1 brisket, and I'm where you were... I haven't tasted what all the fuss is about yet. Thanks for sharing this! Hopefully it'll get me interested in trying again.

I'd love to hear more about what you injected into the brisket, and any other details you think helped your cook.

I injected Fab-B mixed just with water and some of the plowboys rub that I used.

I suspect that the phosphates in the injection and the high heat both played roles in the outcome of the brisket. I didn't wrap it but I did scale the heat back to 250 once I figured it had went into collagen busting mode. It probed super tender at 201 so I don't know how much the rest helped? I also put a few tablespoons of butter and a bit more rub into the foil when I rested it, if you figure that made a difference?

All I know is I'm going to try and do it exactly the same next time. Man, I hope it wasn't a one time treat.

Evilsports 06-24-2013 07:46 PM

I should maybe also add that when I bought the brisket I sent the butcher into the cooler 3 times until he brought me a super floppy one.

Remi26 06-27-2013 09:15 PM

What was the cook time? Looks awesome.

Evilsports 06-27-2013 09:23 PM

Quote:

Originally Posted by Remi26 (Post 2531801)
What was the cook time? Looks awesome.

Exactly six hours on the egg.

Daggs 06-27-2013 09:27 PM

Aging beef makes a huge difference. I usually buy a brisket 3-4 weeks before I intend on smoking it.
Well done

landarc 06-27-2013 09:40 PM

Nice cook, and I commend you on not giving up, when you had no real idea why you were cooking a brisket.

Hawg Father of Seoul 06-27-2013 10:00 PM

I have no idea what you guys mean. I thought my first attempts were good, even though they really sucked compared to the real deal.

Good looking stuff right there!!

gotribe28 06-27-2013 11:42 PM

Quote:

Originally Posted by Evilsports (Post 2527785)
I injected Fab-B mixed just with water and some of the plowboys rub that I used.

I suspect that the phosphates in the injection and the high heat both played roles in the outcome of the brisket. I didn't wrap it but I did scale the heat back to 250 once I figured it had went into collagen busting mode. It probed super tender at 201 so I don't know how much the rest helped? I also put a few tablespoons of butter and a bit more rub into the foil when I rested it, if you figure that made a difference?

All I know is I'm going to try and do it exactly the same next time. Man, I hope it wasn't a one time treat.


I have found as long as you get to IT of 205 to 210 it will be good every time, whether its in the oven in a pot or on the pit.... Keep up the good work....

OlyQ 06-27-2013 11:48 PM

looks delish .

Stark-O-Rama 06-28-2013 01:02 AM

Welcome to your new addiction!

Once you've had good brisket, it becomes a drug. If you notice yourself getting the shakes, or sweats, smoke another brisket, and it will cure you. Brisket is a muse, a mistress, and at times an enemy. It can be a love hate relationship until you finally understand exactly what she needs - then it's divine romance, pure unadulterated bliss.

criffaaa1 06-28-2013 07:32 AM

looks great.


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