patwill66
Knows what a fatty is.
- Joined
- Apr 7, 2010
- Location
- Burnsvil...
This past weekend I decided to BBQ my first brisket. I had debated doing the low and slow versus the hot and fast and I decided to do the low and slow for my first one. It came out fantastic. Great rub, great smoke flavor and the burnt ends were amazing.
I got a full packer from Sams club. It was choice and almost 14lbs.
I trimmed off a lot of the fat on top and the sides but left about 1/4 inch on the bottom. It cost $1.98 per pound but after trimming off 3lbs of fat, it came to about $2.50 per pound. Still cheaper than buying just a trimmed flat at Sams for $3.49 a pound.
Then I injected it with 2 cups of beef broth and rubbed it with 1/2 cup of rub. I put more rub on the meat side than the fat side. My rub consisted of:
2T salt
2T course ground black pepper
2T paprika
1T chili powder
1T garlic powder
1T onion powder
1t cayanne
This rub actually came out very good. The smell of opening the fridge after the brisket had been resting was amazing.
I then smoked it between 225 and 250 for a total of 15 hours (fat side down) with about 12 ounces of hickory chunks, adding 2 chunks every hour or so for the first three hours. At the 13th hour, the brisket hit 180 degrees. I then wrapped it in foil and added about 1/2 cup of broth and put it back on until it hit 198. I removed it then and placed it in a warm oven to rest.
There is a lot of talk on the forum about carry over temp and this is one thing I continue to monitor after pulling a large cut of meat. I have found that when cooking low and slow, the carry over barely exists. Like I said I pulled this at 198 and while resting, it only got up to 200 degrees. This has also been my findings with port butts when smoking around 225.
About three hours later, I pulled the brisket from the warm oven.
I then removed the point to make burnt ends. I used the back of the knife so I wouldnt cut through any meat and it basically fell right off.
Then I chopped the point into 1/2 to 3/4 inch cubes and tossed them with a cup of my home made sauce. That recipe is at the bottom of the post.
I then rewrapped the flat and put it back in the oven.
I put the pan of chopped point back on the smoker with a couple chunks of hickory and let it resmoke for an hour and a half. When done, these were literally falling apart. The BBQ sauce was caramelized and the burnt ends would melt in your mouth.
Dinner then got delayed....
The burnt ends and the flat sat in the warm oven covered for another hour or so. When I removed them, the burnt ends were still great. However, the flat had lost some of its moisture and it wasnt "dripping" like it was when the point was removed after three hours of resting. I was a little disappointed that we got delayed but what can you do.
In the end, the flat was still pretty good, but not as good as it could have been. But nobody was complaining, it was free brisket! But it would have been best to eat it when I took it out after three hours of resting, thats for sure.
Some people ate it sauced, others plain. I prefer my slices with a little bit of the broth from the foil which I saved.
My BBQ sauce recipe is pretty simple but very good, but takes about an hour.
This is what you need.
2 liter bottle of Cherry Coke
3 cups ketchup
3/4 cup brown sugar
2 t yellow mustard
1 t Worcestershire
2 t garlic powder
2 t onion powder
1 t chili powder
3/4 t ground ginger
1/2 t black pepper
1/2 t cinnamon
First, I boil the Cherry coke in a large pot over high heat for about 45 minutes, until almost all the water is gone. The pot will start producing less vapor and the syrup will become very thick. This is the point you want to drop the heat and add the rest of the ingredients so the syrup doesnt burn. Once everything is mixed, I let is simmer for about 30 minutes on the stove to release all the flavor from the spices. Then I refrigerate it. In my opinion, sauce is always better once it has been fully chilled and then reheated. It just has a richer flavor.
I hope some find this post helpful. I have learned a lot from this forum and a lot from the BBQ radio central show so I like to give back as much as I can.
I got a full packer from Sams club. It was choice and almost 14lbs.
I trimmed off a lot of the fat on top and the sides but left about 1/4 inch on the bottom. It cost $1.98 per pound but after trimming off 3lbs of fat, it came to about $2.50 per pound. Still cheaper than buying just a trimmed flat at Sams for $3.49 a pound.
Then I injected it with 2 cups of beef broth and rubbed it with 1/2 cup of rub. I put more rub on the meat side than the fat side. My rub consisted of:
2T salt
2T course ground black pepper
2T paprika
1T chili powder
1T garlic powder
1T onion powder
1t cayanne
This rub actually came out very good. The smell of opening the fridge after the brisket had been resting was amazing.
I then smoked it between 225 and 250 for a total of 15 hours (fat side down) with about 12 ounces of hickory chunks, adding 2 chunks every hour or so for the first three hours. At the 13th hour, the brisket hit 180 degrees. I then wrapped it in foil and added about 1/2 cup of broth and put it back on until it hit 198. I removed it then and placed it in a warm oven to rest.
There is a lot of talk on the forum about carry over temp and this is one thing I continue to monitor after pulling a large cut of meat. I have found that when cooking low and slow, the carry over barely exists. Like I said I pulled this at 198 and while resting, it only got up to 200 degrees. This has also been my findings with port butts when smoking around 225.
About three hours later, I pulled the brisket from the warm oven.
I then removed the point to make burnt ends. I used the back of the knife so I wouldnt cut through any meat and it basically fell right off.
Then I chopped the point into 1/2 to 3/4 inch cubes and tossed them with a cup of my home made sauce. That recipe is at the bottom of the post.
I then rewrapped the flat and put it back in the oven.
I put the pan of chopped point back on the smoker with a couple chunks of hickory and let it resmoke for an hour and a half. When done, these were literally falling apart. The BBQ sauce was caramelized and the burnt ends would melt in your mouth.
Dinner then got delayed....
The burnt ends and the flat sat in the warm oven covered for another hour or so. When I removed them, the burnt ends were still great. However, the flat had lost some of its moisture and it wasnt "dripping" like it was when the point was removed after three hours of resting. I was a little disappointed that we got delayed but what can you do.
In the end, the flat was still pretty good, but not as good as it could have been. But nobody was complaining, it was free brisket! But it would have been best to eat it when I took it out after three hours of resting, thats for sure.
Some people ate it sauced, others plain. I prefer my slices with a little bit of the broth from the foil which I saved.
My BBQ sauce recipe is pretty simple but very good, but takes about an hour.
This is what you need.
2 liter bottle of Cherry Coke
3 cups ketchup
3/4 cup brown sugar
2 t yellow mustard
1 t Worcestershire
2 t garlic powder
2 t onion powder
1 t chili powder
3/4 t ground ginger
1/2 t black pepper
1/2 t cinnamon
First, I boil the Cherry coke in a large pot over high heat for about 45 minutes, until almost all the water is gone. The pot will start producing less vapor and the syrup will become very thick. This is the point you want to drop the heat and add the rest of the ingredients so the syrup doesnt burn. Once everything is mixed, I let is simmer for about 30 minutes on the stove to release all the flavor from the spices. Then I refrigerate it. In my opinion, sauce is always better once it has been fully chilled and then reheated. It just has a richer flavor.
I hope some find this post helpful. I have learned a lot from this forum and a lot from the BBQ radio central show so I like to give back as much as I can.
