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 |
I should add, I wet aged the meat for 30 days so that might have helped?
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Looks great from here!
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Once you get it it all makes sense. Ya went and made me hongry!
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That looks amazing! Great job! Nice job slicing it too!
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Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???:twitch: |
Lot of variables, but I bet the higher heat was the key. Great job :thumb:
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Looks great, and yes.........a brisket done right is tough to beat!
Great cook, KC |
What was the total cook time doing it this way?
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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!
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Nice job!
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Awesome work mate it looks delish
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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.
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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. |
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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 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.
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What was the cook time? Looks awesome.
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Aging beef makes a huge difference. I usually buy a brisket 3-4 weeks before I intend on smoking it.
Well done |
Nice cook, and I commend you on not giving up, when you had no real idea why you were cooking a brisket.
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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!! |
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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.... |
looks delish .
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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. |
looks great.
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