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-   -   Big Brisket Yesterday (http://www.bbq-brethren.com/forum/showthread.php?t=165278)

Toast 07-07-2013 02:41 PM

Big Brisket Yesterday
 
A choice 16# packer. Some call it a brisket, I call it Beef Critter! This thing was huge! :grin:

http://i41.tinypic.com/333ikd0.jpg

Set the coals and wood up Friday nighty for an early start Saturday. 3 chunks of white oak and kingsford blue.:

http://i39.tinypic.com/34hxxlt.jpg

About 5 AM Saturday:

http://i44.tinypic.com/2njwl93.jpg

And it's on!

http://i44.tinypic.com/x5uvzs.jpg

Went back to bed for a couple of hours with temp alarm set on the Mighty ET-732. All ran smooth. Here's a pic 4 hours in. I used the Aaron Franklin super secret Dalmatian brisket rub. 1/2 cup kosher salt and 1/2 cup course ground black pepper. This beast measured 22" long. How is that going to work on a 18.5" WSM? The answer was supplied right here by one of the Mods in a previous post (apologys for not remember which one) and Thanks! The solution was to place a SS bowl upside down on the grill.

http://i39.tinypic.com/11943o6.jpg

I cooked this brisket 5 hours till I hit the stall at approx. 178*F. At that time, I foiled the brisket. It might have taken 20 hours to do otherwise eventhough I was running between 250-270*F.

It was 12 hours to probe tender and into a blanket it went for a 2 hour rest:

http://i39.tinypic.com/34g3fwj.jpg

Here's a shot of it opened after the rest. I should have sliced it right then:

http://i39.tinypic.com/2iqbblz.jpg

I had some other things happening so I had to put her in the fridge overnight.

Pulled out today and heated up just till 100*F and sliced. When I put it on the cutting board, it split along the grain because it was so tender:

http://i39.tinypic.com/2n87dit.jpg

Did manage to slice it some and show some smoke ring:

http://i43.tinypic.com/2z5t0ec.jpg

It is delicious and turned out about as tender a one can I guess. Next time I'll be doing one around 10 lbs. I learned a lot from this cook!

Forgot to add that this was the maiden voyage of the Saints WSM. Thanks to Marty Leach!

http://i42.tinypic.com/ixbea9.jpg

Thanks for lookin'! :grin:

deguerre 07-07-2013 02:47 PM

OK, I'll bite.:becky::thumb::thumb:

Budman1 07-07-2013 02:49 PM

Dayum that looks good! That's a big ol' hunk of meat for sure.

93vpmod 07-07-2013 03:01 PM

Very nice tong bender!

I really liked the charcoal chimney photo.

Garrett 07-07-2013 03:08 PM

That's gonna make some good sammiches!!

Al Czervik 07-07-2013 03:30 PM

Mighty fine Sir! :clap:

Teamfour 07-07-2013 03:37 PM

Very nice!

wjm 07-07-2013 03:37 PM

I wish I could afford brisket that size,currently £5.20 per pound or $7.80
dont get me started on gas and just about everything else

Crajoh71 07-07-2013 03:44 PM

Nice Job! Looks Great.

silverfinger 07-07-2013 04:06 PM

That really turned out nice Toast!:thumb:
And 16# of meat. That thing is HUGE!

LMAJ 07-07-2013 04:07 PM

Wow! That looks awesome!

bluetang 07-07-2013 04:29 PM

Nice dang job there Toast! Lookin mighty fine.

coastal 07-07-2013 04:35 PM

Is that your wifes good quilt?

Toast 07-07-2013 04:36 PM

I was very happy with it but of course hindsight is 20/20. What to do to improve next time etc. Still a ways to go for this brisket pilgrim. On a taste and tenderness level, Good Stuff! :grin:

Thanks to all for the Kind Words!

coastal 07-07-2013 04:37 PM

Quote:

Originally Posted by wjm (Post 2542504)
I wish I could afford brisket that size,currently 5.20 per pound or $7.80
dont get me started on gas and just about everything else

I dont know if you caught bbq pitmasters a couple weeks ago or not but they had a team from england on there. The meat they pulled out to smoke was a buffalo brisket..which are small and lean. The english team was excited because he said thats the size of english briskets he gets anyway so he had a big advantage


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