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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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05-26-2010, 07:47 PM | #1 |
Knows what a fatty is.
Join Date: 04-07-10
Location: Burnsville, MN
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My Brisket This Past Weekend - Complete Process and Photos
This past weekend I decided to BBQ my first brisket. I had debated doing the low and slow versus the hot and fast and I decided to do the low and slow for my first one. It came out fantastic. Great rub, great smoke flavor and the burnt ends were amazing.
I got a full packer from Sams club. It was choice and almost 14lbs. I trimmed off a lot of the fat on top and the sides but left about 1/4 inch on the bottom. It cost $1.98 per pound but after trimming off 3lbs of fat, it came to about $2.50 per pound. Still cheaper than buying just a trimmed flat at Sams for $3.49 a pound. Then I injected it with 2 cups of beef broth and rubbed it with 1/2 cup of rub. I put more rub on the meat side than the fat side. My rub consisted of: 2T salt 2T course ground black pepper 2T paprika 1T chili powder 1T garlic powder 1T onion powder 1t cayanne This rub actually came out very good. The smell of opening the fridge after the brisket had been resting was amazing. I then smoked it between 225 and 250 for a total of 15 hours (fat side down) with about 12 ounces of hickory chunks, adding 2 chunks every hour or so for the first three hours. At the 13th hour, the brisket hit 180 degrees. I then wrapped it in foil and added about 1/2 cup of broth and put it back on until it hit 198. I removed it then and placed it in a warm oven to rest. There is a lot of talk on the forum about carry over temp and this is one thing I continue to monitor after pulling a large cut of meat. I have found that when cooking low and slow, the carry over barely exists. Like I said I pulled this at 198 and while resting, it only got up to 200 degrees. This has also been my findings with port butts when smoking around 225. About three hours later, I pulled the brisket from the warm oven. I then removed the point to make burnt ends. I used the back of the knife so I wouldnt cut through any meat and it basically fell right off. Then I chopped the point into 1/2 to 3/4 inch cubes and tossed them with a cup of my home made sauce. That recipe is at the bottom of the post. I then rewrapped the flat and put it back in the oven. I put the pan of chopped point back on the smoker with a couple chunks of hickory and let it resmoke for an hour and a half. When done, these were literally falling apart. The BBQ sauce was caramelized and the burnt ends would melt in your mouth. Dinner then got delayed.... :( The burnt ends and the flat sat in the warm oven covered for another hour or so. When I removed them, the burnt ends were still great. However, the flat had lost some of its moisture and it wasnt "dripping" like it was when the point was removed after three hours of resting. I was a little disappointed that we got delayed but what can you do. In the end, the flat was still pretty good, but not as good as it could have been. But nobody was complaining, it was free brisket! But it would have been best to eat it when I took it out after three hours of resting, thats for sure. Some people ate it sauced, others plain. I prefer my slices with a little bit of the broth from the foil which I saved. My BBQ sauce recipe is pretty simple but very good, but takes about an hour. This is what you need. 2 liter bottle of Cherry Coke 3 cups ketchup 3/4 cup brown sugar 2 t yellow mustard 1 t Worcestershire 2 t garlic powder 2 t onion powder 1 t chili powder 3/4 t ground ginger 1/2 t black pepper 1/2 t cinnamon First, I boil the Cherry coke in a large pot over high heat for about 45 minutes, until almost all the water is gone. The pot will start producing less vapor and the syrup will become very thick. This is the point you want to drop the heat and add the rest of the ingredients so the syrup doesnt burn. Once everything is mixed, I let is simmer for about 30 minutes on the stove to release all the flavor from the spices. Then I refrigerate it. In my opinion, sauce is always better once it has been fully chilled and then reheated. It just has a richer flavor. I hope some find this post helpful. I have learned a lot from this forum and a lot from the BBQ radio central show so I like to give back as much as I can. |
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05-26-2010, 08:05 PM | #2 |
On the road to being a farker
Join Date: 04-13-10
Location: Reynoldsburg OH
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I really like the chopped point pic. I'd be all over that.
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Waterproof RED Thermapen _____________________________ Eric |
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05-26-2010, 08:18 PM | #3 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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yeah, i'd hit that for sure!
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05-26-2010, 08:24 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice job on your first brisket. It looks good from here.
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[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] |
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05-26-2010, 09:35 PM | #5 |
Is lookin for wood to cook with.
Join Date: 12-14-09
Location: Kansas City
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Good looking eats!!
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05-26-2010, 10:00 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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First brisket my azz!
Outstanding!
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-26-2010, 10:35 PM | #7 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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That is a beauty. Nice work.
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05-26-2010, 11:48 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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NICE BRISKET!Thanks for the info.
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05-27-2010, 12:19 AM | #9 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Very nice post, and put together very well. Easy to follow for a guy like me.
It looks delicious!
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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05-27-2010, 12:25 AM | #10 |
On the road to being a farker
Join Date: 02-09-09
Location: vancouver b.c. Canada
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brisket on the weekend
Nice job!You sure seem to have done your homework.
I missed what you smoked it on. I'm encouraged to try now. RockyAthabaska |
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05-27-2010, 12:33 AM | #11 |
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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Good job............that sauce sounds interesting!
I have some questions regarding holding the brisket. I've heard many people comment on holding brisket from 4 to 6 hours, generally, in a preheated cooler or cambro like device. It sounds like your brisket was held in an oven...........what temperature? Three hours was OK, but at 4 hours it was losing its moisture. Can you hold a brisket too long and what are the consequences? What is a safe maximum time? Thanks,
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Greg |
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05-27-2010, 06:41 AM | #12 |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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Excellent job. Burnt ends looks DEEEEEEEEELICIOUS.
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John, KCBS/MCBJ |
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05-27-2010, 07:02 AM | #13 | |
Knows what a fatty is.
Join Date: 04-07-10
Location: Burnsville, MN
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Quote:
I have been wondering the same thing. I did a lot of research before doing the brisket, mostly because I didnt want to ruin a $30 cut of meat. And from what I have heard/read, 5 or 6 hours could be fine. But I thinking it could be the oven. The lowest setting on my oven is 170 degrees so I would keep turning the oven on and off to keep it warm, usually at least 150. Maybe I shouldnt have kept it that warm for that long, I just wanted to make sure the internal temp stayed above 140. During the entire resting time, I think the internal temp only dropped down to 175, and that was after 6 hours of resting. If anyone has any other input on resting briskets, I am all ears. |
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05-27-2010, 07:45 AM | #14 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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That looks way better than my first brisket. You really went all out making your own rub and your own sauce. I would be happy to have 2 or 3 plates of that!
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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05-27-2010, 08:49 AM | #15 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Outstanding first brisket!
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