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-   -   Brisket failure equals success! (http://www.bbq-brethren.com/forum/showthread.php?t=98877)

Vince B 01-15-2011 07:15 PM

Brisket failure equals success!
 
I know that's kind of a messed up title ain't it! Here's my story. Last weekend I had a taste for brisket so went to the store and picked up a 9lb full packer. My plan was to low and slow it over night with single digit temps outside. I started up my wsm using a good amount pecan and cherry mixed into some KF. Packed the ring with as much as I could until it was almost falling out. Started a chimney with maybe 15 coals and went to get the brisket trimmed a bit. Then I rubbed it using a Wolfe Original Rub which is a family favorite. Here are a couple pic's.

http://i110.photobucket.com/albums/n.../Photo0324.jpg

http://i110.photobucket.com/albums/n.../Photo0331.jpg

My first mistake was I started this brisket way to early for an overnighter. My plan was to smoke the brisket to 195-200* and cooler until noonish for the football games last Sunday. I cooked this fat side up to see if it helped make the brisket more tender than others that I have done fat down. I know that normally it takes 1 hr to 1.5 hrs per lb. Well after trimming the fat down on this cut I think I had around 7.5 lbs. Put the brisket on at 8:30pm and monitored the wsm temps until sometime after midnight and went to sleep.

I set my alarm on my E73 for 225-250* grate temp and a meat temp of 180*. Sometime in the night I think either the meat temp or pit temp went over and I must have shut the alarm off and fell back asleep. I wake back up at 5:00am and look over at the mav to see where I was at. Oh no!:doh: Pit temp at 270* and the brisket temp at 207*.

I get up and run outside with a pan to pull the brisket off. Pull the lid and man this thing has a bark like I have never before accomplished. Get back in the house and I'm thinking man should I foil and cooler or do I just slice it and toss it in the fridge to reheat later? Huum Well after about twenty minutes I decide to slice it and just put it in the fridge.

http://i110.photobucket.com/albums/n.../Photo0337.jpg
http://i110.photobucket.com/albums/n.../Photo0335.jpg
Separate the point and then started to slice the flat. As I start to slice mind you I'm half asleep and can't remember which way the gain was going in the flat. I start cutting and man this thing is shredding. I then remember that the grain kind of ran sideways-ish so I turn it and start slicing again. Better slices but for the most part you could take a slice pull it apart with no knife needed here! I took the point and just chopped it up. I figured what we did not eat I was going to use to make chili with later in the week. Which was great BTW!

Here are some pic's of the sliced brisket.
http://i110.photobucket.com/albums/n.../Photo0339.jpg
http://i110.photobucket.com/albums/n.../Photo0338.jpg
http://i110.photobucket.com/albums/n.../Photo0340.jpg

Well to my surprise I think this was one of the better briskets I have made. I think that maybe I have not been bringing the temps up high enough and well what I thought was ruined was pretty darn good. Anyone else have these results with taking your brisket to a higher finished temp? Sorry for the low quality cell pic's! Thanks fo viewing. Vince

gtr 01-15-2011 09:30 PM

I've only done a few briskets, and I'm not sure if I ever knew what temp they were. I followed Bigabyte's awesome tutorial and went by probe tenderness. Based on my limited experience I think cooking a brisket to proper doneness may be a counterintuitive process - you gotta cook it way past what most people would think is done in order to get it where it needs to be.

Glad it turned out well for you - one of those "Watson come here I need you" kind of moments! :clap2:

mbshop 01-15-2011 10:14 PM

looks good no matter what. i usually cook mine to about 198 or so and wrap for an hour. the last one i did i used the probe test and then just let it rest for about 1/2 hour. that was a great success also. will try the probe test again next time and see.

R2Egg2Q 01-16-2011 12:29 AM

I had a similar experience recently where I overslept and my brisket was pulled off at an IT of 209. I stuck the flat in a cooler and took it to work as I had committed to bringing a brisket for a potluck. It turned out to be a little more tender than I wanted with some slices falling apart while I was cutting but I'd take this over dry tough slices anytime. My co-workers were amazed at how tender & juicy it was. It all worked out in the end but I'm now setting backup alarms.

Mister Bob 01-16-2011 08:03 AM

I cook my briskets at 275*, and sometimes 207* IT is what it takes for perfect tenderness (not often, but sometimes). Sounds like you got lucky, and maybe learned a thing or two about brisket in the process.

LMAJ 01-16-2011 08:14 AM

I usually shoot for the 200ish range but the real test is how it feels - if there is no resistance when I probe it, it's done no matter what the internal temp.
Glad things worked out for you!

chambersuac 01-16-2011 08:32 AM

Glad it worked out for ya. Sometimes we succeed despite ourselves :)

Garyclaw 01-16-2011 08:50 AM

The BBQ Gods were watching over you Vince. Looks good from here.

Johnny_Crunch 01-16-2011 09:09 AM

looks pretty good from here!

sitnfat 01-16-2011 09:10 AM

I cut the corner off so I know how to slice it when it comes out I have a hard time remembering the way the grain runs as well especially after a few cold ones :thumb:

barbefunkoramaque 01-16-2011 09:30 AM

You merely accidentally cooked a brisket the proper way. Which inversely means. everyone not cooking a brisket this way, well, ...please refer to HMK5 of the now retitled "Personal Attack Database" (Now Canned Insult Database).

bigabyte 01-16-2011 10:21 AM

Looks like you did it just right to me.:thumb:

Braddog 01-16-2011 10:54 AM

Nothing wrong with that! IMHO, good brisket usually looks like a meteorite when you take it off the cooker.

Cheers,
Braddog

barbefunkoramaque 01-16-2011 01:02 PM

what was ur rubb?

Vince B 01-16-2011 04:07 PM

Thanks for the replies guys. I honestly think I have been under cooking my briskets or this was just a big fluke. To be honest I have done the probe test and then foil for a couple few hours. Normally temps were at or under *200. Seems that after a rest the brisket was tougher when I went to slice. Don't know but after a quick reheat in the micro wave this was some of the best I have ever made. I can't wait to do the next one. Maybe it was a fat side up thing! LOL

Quote:

Originally Posted by barbefunkoramaque (Post 1514581)
You merely accidentally cooked a brisket the proper way. Which inversely means. everyone not cooking a brisket this way, well, ...please refer to HMK5 of the now retitled "Personal Attack Database" (Now Canned Insult Database).

"HMK5=No thanks. I got full from the relish table." :becky:Kind of makes me laugh. I watched one of your funk video's where you just pulled the brisket apart in your hands and this was just like that! I actually had a "funk vision" of you while I did it!

Quote:

Originally Posted by barbefunkoramaque (Post 1514751)
what was ur rubb?

It was Wolfe Original Rub that I got from Larry Wolfe. Lots of turbinado sugar and smells really good IMO.


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