The Brisket Chronicles - Part IV - Page 2

bigabyte · 12-10-2009, 10:47 AM

Great post! I too have found that higher heat briskets are not quite as tender as lower heat cooks, and is why I went back to lower heat cooks after spending a couple years on the higher heat methods. It can still be tender at high heat, but not AS tender.

I think a great example was given on last night's Top Chef when the top 4 were competing. Kevin did a fast brisket and could not get it quite as tender as the judges had wished. The judges felt it was a bit more stringy than they would like. Kevin even stated it was done to his satisfaction. Had it cooked longer (meaning lower temps to keep from burning), it would have given up more collagen and been tender like the judges had expected.

BobBrisket · 12-10-2009, 10:59 AM

Wow!! That's is fast. Looks fastastic, but I know the texture you are talking about. Quite a bit different from one that goes slower and lower. I'm guessing that since Myron used a Wagyu brisket that his was probably more in the preferred texture range because of all the marbling in it.

Being the nice guy that I am...........I'm willing to try Myron's method with the water pan and all if someone is willing to send me a Wagyu brisket. The things I'll do for all of you!

Let's look at this even closer.........let's say youare going to make chili like Neil is. It would make sense to go hot and fast since the meat is going to cook (simmer) again in the chili. The "tighter" texture would be great for this because it won't end up breaking up in the chili. This may even be a good idea for freezing a brisket that will later gets reheated. I've had some briskets that were hard to slice because all it wanted to do was break apart as the knife sliced through it. Probably a result of overcooking or overcoolering or both.

I'm interested in what you all think.

So where's the chili pron, Mista??

IronStomach · 12-10-2009, 11:04 AM

Bob, you sure are a nice guy, how many wagyu briskets should I send you? Think it'll be ok if I scrimp on postage and use 3rd day rather than overnight?

I bet we're going to see a post from BigMista tonight about brisket chili!

bigabyte · 12-10-2009, 11:06 AM

Wagyu does make a huge difference. you cn cook one hot and fast and have it tender like a low and slow Choice brisket. The secret is not in the expensive cooker, it is in the meat quality. Actually, hot and fast works better on a Wagyu than low and slow (in my opinion) because there is less collagen to break down. Thus, there is less benefit of low and slow on a Wagyu.

BobBrisket · 12-10-2009, 11:12 AM

Quote:

Originally Posted by IronStomach

Bob, you sure are a nice guy, how many wagyu briskets should I send you? Think it'll be ok if I scrimp on postage and use 3rd day rather than overnight?

I bet we're going to see a post from BigMista tonight about brisket chili!

3rd day overnight is fine.........just be sure to send it in a reefer truck. Don't want that wagyu going bad now do we?

Chris, then it makes sense to go hot and fast on wagyu so that it helps firm it up a bit too. It looked like Myron was trying to wrestle an octopus into the pit. I'll let you all know when I win the lotto and can afford any kind of wagyu.

Bigmista · 12-10-2009, 11:14 AM

Quote:

Originally Posted by IronStomach

Thanks for the post! Wonder if the texture difference would at all be noticeable in the chili?

Not so much because it will simmer for another 4 hours.

deguerre · 12-10-2009, 11:14 AM

Quote:

Originally Posted by BobBrisket

Let's look at this even closer.........let's say youare going to make chili like Neil is. It would make sense to go hot and fast since the meat is going to cook (simmer) again in the chili. The "tighter" texture would be great for this because it won't end up breaking up in the chili. This may even be a good idea for freezing a brisket that will later gets reheated. I've had some briskets that were hard to slice because all it wanted to do was break apart as the knife sliced through it. Probably a result of overcooking or overcoolering or both.

I'm interested in what you all think.

So where's the chili pron, Mista??

That makes a lot of sense as I did just that with a pork butt a couple months ago. Had to pull early and re-heated the next night which brought it to the right stage.
Good looking brisket Mista!

IronStomach · 12-10-2009, 11:18 AM

Quote:

Originally Posted by Bigmista

Not so much because it will simmer for another 4 hours.

Exactly what I was hoping for. Just hit 0 degrees, could use some chili right about now.

landarc · 12-10-2009, 11:48 AM

Nice job Neil, yet another thing to add to my brisket knowledge.

cowgirl · 12-10-2009, 11:56 AM

Thanks for the info BigMista!

Bigmista · 12-10-2009, 12:32 PM

I am here to serve.

devious · 12-10-2009, 12:50 PM

it looks very tasty

Jay Bird · 12-10-2009, 01:58 PM

Thanks for the info. Looks like a good way for the chili. Your experiments benefit us all.

12-10-2009, 10:47 AM	#16
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Great post! I too have found that higher heat briskets are not quite as tender as lower heat cooks, and is why I went back to lower heat cooks after spending a couple years on the higher heat methods. It can still be tender at high heat, but not AS tender. I think a great example was given on last night's Top Chef when the top 4 were competing. Kevin did a fast brisket and could not get it quite as tender as the judges had wished. The judges felt it was a bit more stringy than they would like. Kevin even stated it was done to his satisfaction. Had it cooked longer (meaning lower temps to keep from burning), it would have given up more collagen and been tender like the judges had expected. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-10-2009, 10:59 AM	#17
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Wow!! That's is fast. Looks fastastic, but I know the texture you are talking about. Quite a bit different from one that goes slower and lower. I'm guessing that since Myron used a Wagyu brisket that his was probably more in the preferred texture range because of all the marbling in it. Being the nice guy that I am...........I'm willing to try Myron's method with the water pan and all if someone is willing to send me a Wagyu brisket. The things I'll do for all of you! Let's look at this even closer.........let's say youare going to make chili like Neil is. It would make sense to go hot and fast since the meat is going to cook (simmer) again in the chili. The "tighter" texture would be great for this because it won't end up breaking up in the chili. This may even be a good idea for freezing a brisket that will later gets reheated. I've had some briskets that were hard to slice because all it wanted to do was break apart as the knife sliced through it. Probably a result of overcooking or overcoolering or both. I'm interested in what you all think. So where's the chili pron, Mista?? __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

12-10-2009, 11:04 AM	#18
IronStomach Full Fledged Farker Join Date: 09-30-09 Location: West Chicago, IL	Bob, you sure are a nice guy, how many wagyu briskets should I send you? Think it'll be ok if I scrimp on postage and use 3rd day rather than overnight? I bet we're going to see a post from BigMista tonight about brisket chili! __________________ James. I use a Char-Griller: the gateway smoker.

12-10-2009, 11:06 AM	#19
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Wagyu does make a huge difference. you cn cook one hot and fast and have it tender like a low and slow Choice brisket. The secret is not in the expensive cooker, it is in the meat quality. Actually, hot and fast works better on a Wagyu than low and slow (in my opinion) because there is less collagen to break down. Thus, there is less benefit of low and slow on a Wagyu. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-10-2009, 11:48 AM	#24
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice job Neil, yet another thing to add to my brisket knowledge. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-10-2009, 11:56 AM	#25
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Thanks for the info BigMista! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-10-2009, 12:32 PM	#26
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I am here to serve. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

12-10-2009, 12:50 PM	#27
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska	it looks very tasty

12-10-2009, 01:58 PM	#28
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Thanks for the info. Looks like a good way for the chili. Your experiments benefit us all.

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