MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-14-2018, 02:34 AM   #1
LordRiffenstein
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Default Early start today for a brisket

Picked up a small brisket, it turned out to be just the flat.

Prepped and rubbed with Black Ops yesterday evening. Lit up the stickburner at 6am this morning. Spritzed after an hour and realized I had it fat side down so I flipped it. After 2 hours, the flat is at 62C. Cruising at 275F.








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Old 05-14-2018, 05:12 AM   #2
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5 hours in, flat lining the zone. Looking good, not sure if I will wrap in BP.



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Old 05-14-2018, 06:12 AM   #3
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Nice day so far. At least you made some new friends.

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Old 05-14-2018, 06:43 AM   #4
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Originally Posted by pjtexas1 View Post
Nice day so far. At least you made some new friends.

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Not sure they are happy about the smoke. To make up, I have been keeping our 5 cats away from them.
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Old 05-14-2018, 07:39 AM   #5
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7 hours in, decided to wrap.






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Old 05-14-2018, 11:23 AM   #6
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Quote:
Originally Posted by LordRiffenstein View Post
Picked up a small brisket, it turned out to be just the flat.

Prepped and rubbed with Black Ops yesterday evening. Lit up the stickburner at 6am this morning. Spritzed after an hour and realized I had it fat side down so I flipped it. After 2 hours, the flat is at 62C. Cruising at 275F.








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Is the brisket going to get confused if you are cooking in Fahrenheit and temping the brisket in Celsius?

Cook looks great so far!
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Old 05-14-2018, 12:21 PM   #7
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Looking really good.
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Old 05-14-2018, 02:09 PM   #8
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Quote:
Originally Posted by yoursangoma View Post
Is the brisket going to get confused if you are cooking in Fahrenheit and temping the brisket in Celsius?

Cook looks great so far!
It was worth a try!
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Old 05-14-2018, 02:27 PM   #9
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Default Early start today for a brisket

I checked it after 2 hours wrapped, not probe tender yet although I had readings of 202F at some spots. Put it back and half an hour later it was where I wanted it. So a 10,5 hour cook, average temp from the Fireboard in the cooking chamber was bang on 275F. I let it breathe for about 20mins and held it in the oven at 160F for 2,5hours before dinner.

Then I had a face palm moment, I cut 2 slizes and noticed I was cutting with the grain. Couldn´t figure it out until I slized from the other side and noticed it was laying fat side down on the cutting board. When I THOUGHT it was fat side down (at 8am), it actually was fat side up on the smoker. So I cooked it fat side down for the entire cook EXCEPT the 1st hour.

Anyway, I cut some slizes and did the bend test and it was barely holding on. The misses took 1 bite and said:"yeah, this is IT'. It came out really well, moist, great taste, awesome smoke ring. 1st brisket on the stickburner, 1st time just a flat but very happy with the result.

So, as there´s about 2/3 of the flat left, what´s the best way to reheat? Reheat as a big chunk (sous-vide/oven?) or better to slize it, vacuum seal it in a bag and reheat sous-vide?



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Old 05-14-2018, 03:09 PM   #10
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I cut everything out and portion them while I still have a mess on my hands. It's a good way to know how many portions you have rather than looking at chunks.
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Old 05-14-2018, 03:16 PM   #11
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That looks fantastic! Great job!
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Old 05-14-2018, 04:24 PM   #12
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Looks great Yoeri.
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Old 05-14-2018, 04:32 PM   #13
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That Looks GOOD. I cook Fat side down , point towards the firebox if a whole packer. When I prep/trim a brisket I cut off the first slice (raw brisket) so I know where to start slicing after the cook.
I slice up entire brisket and pan or vac seal with beef broth or BBQ Sauce.
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Old 05-14-2018, 06:18 PM   #14
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Nice work, cook looks great.
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Old 05-14-2018, 06:33 PM   #15
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Wow looks great.
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