Question about my Brisket
 

I but the brisket in the Vacuunader-1000 for about 36 hours. Took it out and covered it with a mix of Butt Glitter an a Brisket rub got from another site.

http://lh6.ggpht.com/_GRBGuPWmoeY/TH...0821-00005.jpg

I was reading about the hot and fast cooking method and thought I would give it a try, sort of. I loaded lump and ran it around 280 - 290 and used Plum wood for the smoke. I smoked it for the first two hours and then tried to keep it around 180. This is what it looked like Fat Side Up @ 3.5 hours, and the probe read 170.

http://lh4.ggpht.com/_GRBGuPWmoeY/TH...0821-00008.jpg

The probe was in the end of the flat. I flipped it and moved the probe, only to read 148 :confused:.

After reading (on this site) about brisket, I understand it's not all temps, it's feel as well. The point feels good and the probe meets no resistance, but the flat still pushes back.

It's been 5.5 hours now, grate temp @ 268 and internal at 149. Do you think I'm OK at this point and just let it go until the flat softens up the touch, or is there something I need to be doing?

This is what it looks like now, Fat Side Down
http://lh5.ggpht.com/_GRBGuPWmoeY/TH...0821-00014.jpg
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if the flat is still resisting and only at 149, you need to keep cooking..

Hot and Fast at 268° ?

basic rule of thumb, if your cookin thumb, 350 for two hours or 160 in the point, wrap 2 hours or till the point hits 190. Remove and rest in your cambro(warmed cooler) for 2-3 hours.

Let me start by saying, Newbie here.

I started out at the 280-290 thinking it was hot enough. But then I was afraid it would be dry, so I backed it of to around 260-270. This is only my second attempt at a brisket and I would hate to dry it out. (may be to late)

internal is now at 166, in the flat. I just checked the point and it's at 183. I guess I should have wrapped it.

I just started doing the hot and fast early July, and I love it.

I think I stand less of a chance of drying it out that way, it only cooks for around 2 hours unwrapped.

Wrap the thing, save what you can. Let it rest for a few hours, as the capillary action of the meat opens it can draw any remaining juice.

If you slice it and its dry, use the ole restaurant trick.

Get some au ju going nice and hot and put the slices in it. Let it cool again to around 165 or so,

Jeff

Thanks Jeff,

I'll try to save what I can on this one, and try again next weekend. I'm having family and Friends over for labor day, and plan on a brisket, a butt, ribs, and ABT's stuffed with burnt ends and cheese, wrapped with bacon. along with all the sides. Lets not forget the beer and cocktails

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that sounds like an awsome meal!

Good luck!

Jeff

Unfortunately, I could not let it rest for more then 30 min. as the family kept asking "is it ready yet, were hungry"

But all in all it turned out pretty good. I can only imagine if I had let it rest for an hour or so.


http://lh3.ggpht.com/_GRBGuPWmoeY/TH...0821-00017.jpg
(excuse my finger in the photo)

http://lh4.ggpht.com/_GRBGuPWmoeY/TH...0821-00019.jpg

http://lh6.ggpht.com/_GRBGuPWmoeY/TH...0821-00021.jpg

http://lh4.ggpht.com/_GRBGuPWmoeY/TH...0821-00024.jpg

Since I could not let it rest to long,I did loose some of the juices when I separated the point, but it was still pretty damn good.:-D

I cannot wait until tomorrow so I can really taste the level of smoke and spice in it. (smelling and tasting smoke all day)
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LoL isnt that interesting? I am very new to cooking and have noticed I am underwhelmed when it comes to the scent and flavor of the meat after I pull it off the smoker and let it sit... then the next day I am impressed :)

That's a pretty interesting smoke ring there. What exactly was the rub. Did you have nitrates/nitrites in it?

First I marinaded the brisket in my vacuunader for about 36 hours

Marinade: I roasted some short rib bones I had in the freezer, added them to beef stock with two bottles of Shiner Bock beer, some butt glitter, Worcestershire, a can of Moxie soda (like cola) and a little apple juice.

The rub was a mix of Butt Glitter and a brisket brown sugar rub. and I used Plum wood to smoke it with a little Pecan every now and then.
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Looks pretty good to me.

That is the smoke ring from hell. Nice work.

Looks good to me!
Nice smoke ring too!
:thumb:

I'd be happy with that. You did very well. Keep on cooking and learning. It's pretty hard to screw up real bad. Even my screw ups are better than 99.9% of resturant Q (IMHO).

Thanks guys, it helps to get feed back as I'm my own worst critic when it comes to cooking. My wife says I'm always trying dig to deep into it, an I should just enjoy it.

I too thought the ring was pretty cool, so I dissected the flat this morning after it cooled in the frig overnight.

http://lh4.ggpht.com/_GRBGuPWmoeY/TH...0822-00029.jpg

I understand the ring is a chemical reaction and not truly from the smoke alone, but I wish I new which part of the process (marinade, rub, temps, smoke) helped with the ring, so I'm going to start recording all of my steps and see what works best for me.

I'm bad about making adjustments with ingredients or process and not writing it down.:doh:
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