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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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02-18-2013, 02:00 PM | #1 |
On the road to being a farker
Join Date: 09-01-11
Location: S.E Minnesota
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Interesting Brisket this weekend
I was smoking ribs on Saturday when I recieved a call from my mother-in-law. She was wondering if I would like to smoke a brisket for all of us for Sunday. Of course I said sure. She had picked one up at our local grocery store and to my suprise, the brisket was only 5.73 pounds. It was a packer cut, but tiny compared to any other briskets I've smoked, and worse yet, there was little to no fat on it. I mean, they took it all off. Even the fat between the flat and point was gone. I tried not to look too surprised and told her I'd have it done by 5:00 tomorrow night.
Originally when she called I was figuring I would have to start smoking this brisket around midnight to get it done (this was before I saw the size), but now, it looks like ~ a 6 hour smoke. I'm going to tell you what I did and I would like suggestions as to what I could have done differently. I did my usual rub, put it on my UDS at about 9:30 am and 235°. Since it was fatless, I decided to bring the internal temp up to 150°, then wrap in in foil with just a little bit of apple juice or orange juice. Once the internal temp hit 195°, I took it off the smoker (4:00 pm) and wrapped the foiled brisket in a towel and then in a cooler to rest. All in all it turned out better than I thought it would, but It was a touch on the dry side, but tasty. The point was actully really good. What would you guys have done differently on such a small brisket?
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[COLOR=red]****************************************************[/COLOR] [COLOR=black]Twins UDS, iQue 110, Maverick ET732. :clap2:[/COLOR] |
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02-18-2013, 02:06 PM | #2 |
Got Wood.
Join Date: 02-02-13
Location: Middle, Missourah
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Interesting Brisket this weekend
Inject first. Maybe add some fat with some bacon during the cook.
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02-18-2013, 02:07 PM | #3 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I did almost an identical cook last week.
http://www.bbq-brethren.com/forum/sh...75#post2368375 I pretty much did what you did but I injected it. Glad it worked out good for you.
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02-18-2013, 02:07 PM | #4 |
Knows what a fatty is.
Join Date: 12-06-12
Location: Mt Holly, NJ
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Some times you just can't win with a bad cut but the only thing I would have changed was use beef broth rather than a fruit juice.
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BWS G2 Party w/custom cart, Thermapen (does yours have flames.......mine does so be jealous) |
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02-18-2013, 02:16 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I would have ground that little thing in to burgers and bought a Packer and cooked that for the family. I have never seen a 5.7 lb super trim packer, the smallest I can remember is 9 lb. I think you probably had a chunk of a packer that had some of each muscle.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-18-2013, 02:44 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have to say, I would have gone out and gotten a decent sized packer with some fat left on it. Sounds like you did what you could do. I have larded meat before, but, it is just a lot easier, even if you have the right tools, to just buy a better cut of meat.
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02-18-2013, 02:47 PM | #7 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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I've not had good luck with small briskets either. I'm still learning, but I just don't think there's enough substance there to achieve a good cook with a standard approach. Luckily I got a meat slicer so I can "save it" by slicing thin and adding beef broth. makes for some great cheese steak sandwiches anyway.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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02-18-2013, 02:56 PM | #8 |
On the road to being a farker
Join Date: 09-01-11
Location: S.E Minnesota
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Thanks everybody. I will definately try the injection and the beef broth next time. I'm sure that would help.
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[COLOR=red]****************************************************[/COLOR] [COLOR=black]Twins UDS, iQue 110, Maverick ET732. :clap2:[/COLOR] |
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02-18-2013, 03:01 PM | #9 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
Keep trying and never turn down a gift of a free brisket. Always something to learn from it.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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02-18-2013, 03:04 PM | #10 | |
On the road to being a farker
Join Date: 09-01-11
Location: S.E Minnesota
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Quote:
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[COLOR=red]****************************************************[/COLOR] [COLOR=black]Twins UDS, iQue 110, Maverick ET732. :clap2:[/COLOR] |
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