First time Brisket question

kbraun228 · Mar 2, 2011

Hi all! I've been looking everywhere for a choice brisket packer, but with no luck..Had to settle on a CAB flat from Sam's, but everything I've been reading tells me that I may have a hard time keeping it from drying out. My plan is to cook it low and slow on the Lang 84, over pecan, with a combo of Kosmo's beef injection and the Plowboy's Bovine Bold as my rub. I'm leaning towards fat cap down, but am open to fat cap up in case it might help with the moisture content and the reverse flow offset will protect from flames anyway. I do plan to try the butcher paper wrap at 170, after reading so many posts by Funk and others. Anyways, I'm looking for any suggestions so as to not dry out a $40 piece of meat!

ray:

Thanks in advance bro's.

Q-Dat · Mar 2, 2011

First of all, I am digging your Avatar!

My suggestion would be if you're gonna be cooking that on a Lang 84 is to put a big water pan in there to help out with moisture. Unless you will be cooking other food as well at the same time, one piece of meat in a cooker that big might have a tendency to dry out.

Other than that I would say inject it really well.

kbraun228 · Mar 2, 2011

Q-Dat said:
First of all, I am digging your Avatar!

My suggestion would be if you're gonna be cooking that on a Lang 84 is to put a big water pan in there to help out with moisture. Unless you will be cooking other food as well at the same time, one piece of meat in a cooker that big might have a tendency to dry out.

Other than that I would say inject it really well.

Haha, just another member of the Who Dat nation! Yeah, I'm also cooking my a picnic roast to feed to a group tomorrow night and really wanted to cook a brisket on the stick burner, so I might try the water pan too.

landarc · Mar 2, 2011

I would say since you are going to use the Lang, go with fat cap up, water pan in and let her go. Make sure to check for done with a probe, check early with a flat is my opinion.

chambersuac · Mar 2, 2011

sounds like you have a good plan. The water pan isn't a bad idea, either. Remember that the meat will have to go past 170* internal and will stall there a while. After it breaks through that stall, check it with the probe and pull when the probe goes in "like butta" - rest in a cooler for an hour (at least) to let the juices redistribute...slice against the grain and enjoy.

Hub · Mar 3, 2011

The secret to a moist, tender brisket is to make your injections many and small, not just a few in the thick parts. Large injections will "pocket". Next, foil the beast fairly early -- then pull at 195 internal and rest it for an hour before slicing.

StarvinMarvins · Mar 3, 2011

Basic Brisket Question, but where are you taking the temps from? I've been taking temps towards the bottom right where the flat meets the point.

kbraun228 · Mar 3, 2011

First time brisket question (Now with Pron!)

Hub said:
The secret to a moist, tender brisket is to make your injections many and small, not just a few in the thick parts. Large injections will "pocket". Next, foil the beast fairly early -- then pull at 195 internal and rest it for an hour before slicing.

I'm about 7 hours in and about to start checking IT. I did go with the water pan and I'm really anxious to see the end result. I'm gonna give my first shot at pron here and attach a pic from right when I put the meat on. I'll update a little later with a pic of the paper wrapped briskie!

Lake Dogs · Mar 3, 2011

Lookin' good. I was going to say "easy on the bovine bold" as it has gotten a bit on
the salty side (for me anyway). If that 84 ever gets to be too much for 'ya, let me
know. I'll truck my old 60 your way and swap.

Wampus · Mar 3, 2011

Lookin good!:thumb: I just realized how hungry I am.:becky:

My first brisket was a flat. It didn't dry out too bad.
You've got good advice (above). Follow it and you'll be fine.

If you're worried about drying out....another thing you could do (I did it after hearing it here) is to foil it after the stall (or when it's dark enough for you) and add a cup or two of beef broth in the foil.

BTW....I didn't know this when I started buying briskets as Sam's, but.....(at least at MY Sam's Club) you have to ask the meat cutters for a whole packer as they don't usually having anything out in the case except the flats. They have cases and cases of whole packers in the back. You just have to ask for them. (like I said.....at least where I shop)

Looking forward to finished pics!

chambersuac · Mar 3, 2011

looking forward to the finished pron...

kbraun228 · Mar 3, 2011

Wampus said:
Lookin good!:thumb: I just realized how hungry I am.:becky:

My first brisket was a flat. It didn't dry out too bad.
You've got good advice (above). Follow it and you'll be fine.

If you're worried about drying out....another thing you could do (I did it after hearing it here) is to foil it after the stall (or when it's dark enough for you) and add a cup or two of beef broth in the foil.

BTW....I didn't know this when I started buying briskets as Sam's, but.....(at least at MY Sam's Club) you have to ask the meat cutters for a whole packer as they don't usually having anything out in the case except the flats. They have cases and cases of whole packers in the back. You just have to ask for them. (like I said.....at least where I shop)

Looking forward to finished pics!

I was actually banking on it because when I called, they said they had some choice briskies out and whole packers in the back, but after further review, the packers were select/utility grade. Not sure why, but I've only found one small store locally that carries choice packers and they run out quick. It does seem like I've seen Sam's put out choice packers though; guess I just need to keep checking.

Q-Dat · Mar 3, 2011

You have a Rouses in Gulfport that carries Angus Choice. I actually work for them but in Slidell.

kbraun228 · Mar 3, 2011

Q-Dat said:
You have a Rouses in Gulfport that carries Angus Choice. I actually work for them but in Slidell.

Dude..I completely forgot to check Rouses. I guess I just forget about em because they are on the other side of town. :doh:

kbraun228 · Mar 3, 2011

Well, I wrapped at 165 because it stalled between 160 and 165 and I liked what I saw when I had to pull the picnic roast off..So, a little pron update for your viewing pleasure. Thanks for lookin'.

landarc · Mar 3, 2011

Hmmm, that looks pretty good from here

Wampus · Mar 3, 2011

Hale Yayuh!!!
Looks good from here too!

NICE first brisky!!!:thumb:

Q-Dat · Mar 3, 2011

Looks great to me! How did you feel about the butcher paper wrap?

Did it come out like you wanted it to?

kbraun228 · Mar 3, 2011

Q-Dat said:
Looks great to me! How did you feel about the butcher paper wrap?

Did it come out like you wanted it to?

It turned out good..My wife says I'm my worst critic because I thought it was dry but she said it wasn't. Just got to a place where I could post so I'll let you be the judge. I was real happy with the smoke ring and flavor profile and most of the slices, but the few dry slices aggravated me.

Btw, I will wrap everything in butcher paper from now on, whether resting or pressing through a stall.

Sent from my iPhone using Tapatalk

gtr · Mar 3, 2011

Nice work - looks fantastic:clap2:

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