New at this; thanks for the brisket help

Gore · 04-13-2013, 07:18 PM

OK, I know nobody is out there anymore in the other thread, so here is what I actually did with this thing.

For some time I've wanted to try a very hot and fast brisket and being really lazy helped me out. My other option was a very slow brisket, but I was too lazy to do anything the night before. I woke up about 8:30 and farked around for a while on the computer. Then I pulled the brisket out of the fridge and lit the fire. I had one big chunk of oak and lump. I trimmed the excess fat on the brisket and seasoned with about 2 tbsp (Kosher) salt, 2 tbsp pepper, and about a tsp of cayenne pepper. At 9:30am, the Oval was humming at about 350* and I put the brisket in an Al pan, fat-cap down. The temperature dropped to 325* (as expected). I closed the lid and didn't check it for two hours. I was expecting a nice bark to have formed, but it was still a bit weak. I closed it up and waited another hour and checked again. At 12:30 (3 hours in) this is what greeted me.

It actually looks a bit lighter in the picture. I tossed about a cup of fruit juice (don't know which flavor) into the pan, and foiled it up fairly tightly. The temperature had been fairly steady between 325*-350* the whole time. I didn't take another peek until 3:30 (that's 6 hours into the cook). I poked it with my thermometer and it went right in, no resistance at all, everywhere. Temperature was about 205* (for what it's worth). I took the whole thing out and wrapped it with a towel because dinner wasn't going to happen until 6:30. After 3 hours, it was still warm, so I sliced without any reheating:

In sum:

Total time: 9 hours
Seasoning: Salt:pepper:cayenne ~5:5:1
Temperature: 325-350*
Weight: 16 pounds (some idiot thought this was a 60-pounder, what an Idiot #1

)
Break-down: 3 hours uncovered in pan, 3 hours covered in pan, 3 hours rest

Verdict: It was really, really good, not the best I've had, but really, really good. I would definitely do this again.

Incidentally, the suggestion thread got moved over to here:

http://www.bbq-brethren.com/forum/sh...d.php?t=158393

Oldbob · 04-13-2013, 07:34 PM

That brisket Looks Perfect to Me !! Great bark and very moist !!

Ron_L · 04-13-2013, 07:42 PM

Looks pretty good for a rookie!

PaPaQ · 04-13-2013, 07:42 PM

Looks awesome!

Pole D · 04-13-2013, 07:49 PM

Nice but I'm still expecting vodka jello shots at work!

landarc · 04-13-2013, 07:58 PM

Looks and sounds like a success. You don't often see those 60 pound briskets

Gore · 04-13-2013, 08:19 PM

Quote:

Originally Posted by Oldbob

That brisket Looks Perfect to Me !! Great bark and very moist !!

I think it would've been better if I didn't have to let it set for 3 hours.

Quote:

Originally Posted by Ron_L

Looks pretty good for a rookie!

Awwww, shucks Ron, you just made my day.

Quote:

Originally Posted by PaPaQ

Looks awesome!

Thanks!

Quote:

Originally Posted by Pole D

Nice but I'm still expecting vodka jello shots at work!

If I can track down some liquid nitrogen on Monday, I'll give those jello shots a shot. If there are any left, I'll bring you some in three weeks.

... Of course, I do wonder about just using the freezer and going with that. Bob, do you think that would work. I assume you've done this before since it was your suggestion.

Quote:

Originally Posted by landarc

Looks and sounds like a success. You don't often see those 60 pound briskets

Yeah, that'll be a couple of meals right there.

Happy Hapgood · 04-13-2013, 08:21 PM

Mighty Fine Sir!

code3rrt · 04-13-2013, 08:21 PM

Very well done!

KC

chicagokp · 04-13-2013, 08:34 PM

wow, ecode did a great job!

looks mighty fine!

martyleach · 04-13-2013, 08:37 PM

Looks great. Glad you were successful. Maybe Pastrami next time. :)

Gore · 04-13-2013, 08:44 PM

Quote:

Originally Posted by chicagokp

wow, ecode did a great job!

looks mighty fine!

Believe it or not, she was sick and didn't help out at all ... honest, she was ... really, ... fark, you don't believe me do you? Well, she was.

Quote:

Originally Posted by martyleach

Looks great. Glad you were successful. Maybe Pastrami next time. :)

Yes, that probably will be next. The first thing ecode said was, "this would be really nice on some rye bread with some sauerkraut.

El Ropo · 04-13-2013, 08:45 PM

Looks very nice. I'd eat a whole mess of that.

K-JUN · 04-13-2013, 08:56 PM

It makes me want to do my next one hot and fast. And by the way I would definitely hit that.

Garrett · 04-13-2013, 08:57 PM

Looks like those 2 speed bumps leaving the hotel realy did tenderize it. Sometimes those lazy cooks turn out the best. Looks good.

04-13-2013, 07:34 PM	#2
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	That brisket Looks Perfect to Me !! Great bark and very moist !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

04-13-2013, 07:42 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Looks pretty good for a rookie! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

04-13-2013, 07:58 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Looks and sounds like a success. You don't often see those 60 pound briskets __________________ [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]

04-13-2013, 08:21 PM	#8
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Mighty Fine Sir! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

04-13-2013, 08:21 PM	#9
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Very well done! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

04-13-2013, 07:18 PM	#1
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	New at this; thanks for the brisket help OK, I know nobody is out there anymore in the other thread, so here is what I actually did with this thing. For some time I've wanted to try a very hot and fast brisket and being really lazy helped me out. My other option was a very slow brisket, but I was too lazy to do anything the night before. I woke up about 8:30 and farked around for a while on the computer. Then I pulled the brisket out of the fridge and lit the fire. I had one big chunk of oak and lump. I trimmed the excess fat on the brisket and seasoned with about 2 tbsp (Kosher) salt, 2 tbsp pepper, and about a tsp of cayenne pepper. At 9:30am, the Oval was humming at about 350* and I put the brisket in an Al pan, fat-cap down. The temperature dropped to 325* (as expected). I closed the lid and didn't check it for two hours. I was expecting a nice bark to have formed, but it was still a bit weak. I closed it up and waited another hour and checked again. At 12:30 (3 hours in) this is what greeted me. It actually looks a bit lighter in the picture. I tossed about a cup of fruit juice (don't know which flavor) into the pan, and foiled it up fairly tightly. The temperature had been fairly steady between 325-350 the whole time. I didn't take another peek until 3:30 (that's 6 hours into the cook). I poked it with my thermometer and it went right in, no resistance at all, everywhere. Temperature was about 205* (for what it's worth). I took the whole thing out and wrapped it with a towel because dinner wasn't going to happen until 6:30. After 3 hours, it was still warm, so I sliced without any reheating: In sum: Total time: 9 hours Seasoning: Salt:pepper:cayenne ~5:5:1 Temperature: 325-350* Weight: 16 pounds (some idiot thought this was a 60-pounder, what an Idiot #1 ) Break-down: 3 hours uncovered in pan, 3 hours covered in pan, 3 hours rest Verdict: It was really, really good, not the best I've had, but really, really good. I would definitely do this again. Incidentally, the suggestion thread got moved over to here: http://www.bbq-brethren.com/forum/sh...d.php?t=158393 __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. Last edited by Gore; 04-13-2013 at 08:29 PM.. Reason: insert link to suggestion thread

04-13-2013, 07:42 PM	#4
PaPaQ is Blowin Smoke! Join Date: 02-07-07 Location: Mt. Gilead, NC Name/Nickname : Clyde	Looks awesome!

04-13-2013, 07:49 PM	#5
Pole D is one Smokin' Farker Join Date: 09-06-09 Location: Cary, NC	Nice but I'm still expecting vodka jello shots at work!

04-13-2013, 08:34 PM	#10
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	wow, ecode did a great job! looks mighty fine! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

04-13-2013, 08:37 PM	#11
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Looks great. Glad you were successful. Maybe Pastrami next time. :) __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

04-13-2013, 08:45 PM	#13
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Looks very nice. I'd eat a whole mess of that. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

04-13-2013, 08:56 PM	#14
K-JUN is one Smokin' Farker Join Date: 02-10-13 Location: Lafayette, LA	It makes me want to do my next one hot and fast. And by the way I would definitely hit that. __________________ [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser

04-13-2013, 08:57 PM	#15
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	Looks like those 2 speed bumps leaving the hotel realy did tenderize it. Sometimes those lazy cooks turn out the best. Looks good. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle