First Creekstone packer, under- or overcooked?

rikun · 01-28-2017, 04:38 PM

Hi there,

Got my hands on a Creekstone brisket. Never seen them before here in Finland.
Quality stuff, the point is way bigger on these as the flat, whereas Australian brisket seems to be the other way around.

This one was a choice, around 8.8 pounds after trimming. For a change I did it low & slow without wrapping.

Took around 12 hours @ 250F. I didn't probe it until the 12 hour mark,
and I pulled it in a hurry since it probed way too smooth according to my experience.
I was actually expecting pulled beef by the probe feel.
It was pretty stiff and looked pretty dry also when I pulled it. I reasoned it had stiffened back up from cooking too long.

After slicing I wasn't sure anymore if I even overcooked it. Slices held up nicely, but it pulled in "chunks" without accordion effect.
And slices were (somewhat) dry. But on the other hand, it had a bit of resistance as you can see from the video.

Point was really good and silky smooth, that would also suggest overcooking to me. Usually points take longer for me.
Taste was pretty nice, I was even surprised it didn't taste too smoky.

What do you say?

pjtexas1 · 01-28-2017, 07:01 PM

Looks better than you described. I'd be happy.

BBQ Freak · 01-28-2017, 07:09 PM

I found some briskets never come out tender even though you cooked them right .

bbqpitsmoker · 01-28-2017, 07:40 PM

Looks better than some restaurant brisket I have eaten so definitely don't worry too much but does seem just slightly undercooked

BillN · 01-28-2017, 08:05 PM

Just my opinion I feel beef does better in the cooler for and hour or two prior to serving, come to think of it so do pork butts and shoulders.

chrischandler71 · 01-29-2017, 07:54 AM

I don't know, after watching the videos all I wanted to do was put that slice in my mouth!

Sent from my iPhone using Tapatalk Pro

Cliff H. · 01-29-2017, 08:01 AM

Looks good to me.

Bosox1901 · 01-29-2017, 09:08 AM

I say quit your bitchin, haha. That brisket looks very nice. I need to try those those creek stone packers, cause my RD's brisket never come out that nice.

rikun · 01-29-2017, 09:24 AM

Well damn you guys

It wasn't bad, but I did declare that a semi-failure by my own standards. I've done a few amazing briskets, few good ones, and a lot like this one (or worse).
But, I have to say, it looks better on video than it really was. Wasn't chewy at all, but lacked the gelatinous taste. And we compete, so I need to get my consistency down

If it indeed was undercooked then I'm really baffled. I've pulled many briskets with much more resistance when probing, and they were clearly overcooked.
Hmm. This actually felt like the probe just sank in there without any feeling, it was more tender than a typical pork butt when done.

It was held in a cooler for a few hours. One thing I've been thinking about lately is holding vs resting.

In my experience brisket (and all meat) will tighten up when cooled down, so I'm wondering are some guys cooking briskets to the edge of being overcooked and rely on rest to bring the tenderness a few notches down?

I usually just hold my briskets for a while, of course the IT will drop a bit, but not to the 150-160's. I guess I need to cook two similar flats and test this.
If I wait until a brisket "feels like butter", it's going to be overcooked according to my tactical sense of butter. But how about doing that and then holding until the temp falls. Hmm.

I am picky about the correct texture and doneness of a brisket, for sure, but I think correct doneness does at least 80% of the taste also.

rikun · 01-29-2017, 09:28 AM

I will stay this, if there is a change to buy Creekstone again, I will. Didn't need to remove too much fat, so yield % was good. And it tasted really good, clean taste, fat tasted awesome.

I've cooked a lot of IBP/Tyson flats, and they sometimes have this weird off-taste, almost like red wine. Maybe they are on the verge of going bad and the fat is starting to turn rancid or something.

These imports have very long use by dates here, about 4 months from kill date. And they are always at least 1.5 months from kill date when I get my hands on them.

Some raw pics here also, didn't get a change to snap any sliced/plated pics this time:

Big Swole · 01-29-2017, 09:37 AM

No problem seen there...

smoke ninja · 01-29-2017, 09:41 AM

Quote:

Originally Posted by BBQ Freak

I found some briskets never come out tender even though you cooked them right .

Really?

My experience is any brisket can get tender, its just a matter of will it get tender and not be dry.

01-28-2017, 04:38 PM	#1
rikun Full Fledged Farker Join Date: 01-11-12 Location: Tampere, Finland	First Creekstone packer, under- or overcooked? Hi there, Got my hands on a Creekstone brisket. Never seen them before here in Finland. Quality stuff, the point is way bigger on these as the flat, whereas Australian brisket seems to be the other way around. This one was a choice, around 8.8 pounds after trimming. For a change I did it low & slow without wrapping. Took around 12 hours @ 250F. I didn't probe it until the 12 hour mark, and I pulled it in a hurry since it probed way too smooth according to my experience. I was actually expecting pulled beef by the probe feel. It was pretty stiff and looked pretty dry also when I pulled it. I reasoned it had stiffened back up from cooking too long. After slicing I wasn't sure anymore if I even overcooked it. Slices held up nicely, but it pulled in "chunks" without accordion effect. And slices were (somewhat) dry. But on the other hand, it had a bit of resistance as you can see from the video. Point was really good and silky smooth, that would also suggest overcooking to me. Usually points take longer for me. Taste was pretty nice, I was even surprised it didn't taste too smoky. What do you say? YouTube (Short URL) YouTube (Short URL) __________________ Smoking Finns Competition BBQ team \| KCBS CBJ

01-28-2017, 07:01 PM	#2
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	Looks better than you described. I'd be happy. __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

01-28-2017, 07:09 PM	#3
BBQ Freak Babbling Farker Join Date: 08-11-13 Location: Rayville , Missouri Name/Nickname : BBQ Mojo	I found some briskets never come out tender even though you cooked them right . __________________ [Font="Impact"]Weber Kettle[/Font] [Font="impact"]Luke's Firepits / Grill[/Font] [Font="impact"]Lone Star Grillz Mini Insulated Cabinet Smoker[/Font]

01-28-2017, 08:05 PM	#5
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Just my opinion I feel beef does better in the cooler for and hour or two prior to serving, come to think of it so do pork butts and shoulders. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

01-29-2017, 07:54 AM	#6
chrischandler71 is one Smokin' Farker Join Date: 05-21-11 Location: Athens, Georgia Name/Nickname : Chris	I don't know, after watching the videos all I wanted to do was put that slice in my mouth! Sent from my iPhone using Tapatalk Pro __________________ Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL

01-28-2017, 07:40 PM	#4
bbqpitsmoker Full Fledged Farker Join Date: 12-08-15 Location: Tatooine	Looks better than some restaurant brisket I have eaten so definitely don't worry too much but does seem just slightly undercooked

01-29-2017, 08:01 AM	#7
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas	Looks good to me. __________________ Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team

01-29-2017, 09:08 AM	#8
Bosox1901 Knows what a fatty is. Join Date: 12-25-16 Location: Fort Lauderdale, Fla	I say quit your bitchin, haha. That brisket looks very nice. I need to try those those creek stone packers, cause my RD's brisket never come out that nice. __________________ Paul Yoder YS640- Sold Shirley Fab 24''x50'' on the way..july/aug WSM 14.5" Weber Kettle 22.5" Broilmaster PX3

01-29-2017, 09:24 AM	#9
rikun Full Fledged Farker Join Date: 01-11-12 Location: Tampere, Finland	Well damn you guys It wasn't bad, but I did declare that a semi-failure by my own standards. I've done a few amazing briskets, few good ones, and a lot like this one (or worse). But, I have to say, it looks better on video than it really was. Wasn't chewy at all, but lacked the gelatinous taste. And we compete, so I need to get my consistency down If it indeed was undercooked then I'm really baffled. I've pulled many briskets with much more resistance when probing, and they were clearly overcooked. Hmm. This actually felt like the probe just sank in there without any feeling, it was more tender than a typical pork butt when done. It was held in a cooler for a few hours. One thing I've been thinking about lately is holding vs resting. In my experience brisket (and all meat) will tighten up when cooled down, so I'm wondering are some guys cooking briskets to the edge of being overcooked and rely on rest to bring the tenderness a few notches down? I usually just hold my briskets for a while, of course the IT will drop a bit, but not to the 150-160's. I guess I need to cook two similar flats and test this. If I wait until a brisket "feels like butter", it's going to be overcooked according to my tactical sense of butter. But how about doing that and then holding until the temp falls. Hmm. I am picky about the correct texture and doneness of a brisket, for sure, but I think correct doneness does at least 80% of the taste also. __________________ Smoking Finns Competition BBQ team \| KCBS CBJ

01-29-2017, 09:28 AM	#10
rikun Full Fledged Farker Join Date: 01-11-12 Location: Tampere, Finland	I will stay this, if there is a change to buy Creekstone again, I will. Didn't need to remove too much fat, so yield % was good. And it tasted really good, clean taste, fat tasted awesome. I've cooked a lot of IBP/Tyson flats, and they sometimes have this weird off-taste, almost like red wine. Maybe they are on the verge of going bad and the fat is starting to turn rancid or something. These imports have very long use by dates here, about 4 months from kill date. And they are always at least 1.5 months from kill date when I get my hands on them. Some raw pics here also, didn't get a change to snap any sliced/plated pics this time: __________________ Smoking Finns Competition BBQ team \| KCBS CBJ

01-29-2017, 09:37 AM	#11
Big Swole is one Smokin' Farker Join Date: 07-03-16 Location: Atlanta, Ga	No problem seen there... __________________ -LSG IVC w/ Cart & Table ----------- "OVERKILL" -Old Country Brazos Offset --------- "UNBROKEN " -1970's Vintage Kamado Lrg. Egg -- "DADDY MAX" (RIP Daddy Max) -BGE Mini --------------------------- "CHERRY POPPER"