Finally! Some Great Brisket! Pr0n Heavy.

Happy Hapgood · 10-21-2012, 08:52 PM

I've been reading for months now about how to make real good Brisket. I have done brisket before and it has never turned out as good as I thought it should from my backyard. Before I owned a WSM, I've always used a gasser. I would wrap a brisket in foil (usually a flat before I found out what a packer was) and it turned out more like roast than brisket. After owning a WSM for almost 2 years now, I've attempted 4 briskets. All were eatable but while I was gnawing on the meat I wondered what I would do different NEXT time. That's no way to eet brisket.

Then I joined this fine site. After reading many articles here and other places I decided it was time for a reboot.

Brethren Bigabyte had written a great post about basic brisket:

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

His post along with other info made me want to give it another try. Knew it was time to change my game. These are all First's for me:

1. Buy a Choice grade brisket instead of the Prime I had been using:

Notice the marbling:

Alot of fat on this cut but worth it:

About 2 lbs of hard fat trimmed:

Used Myron Mixon's beef marinade overnight:

Another First, Smoking a piece of meat that would not fit on my 18 WSM. BBQB suggested using a bowl to raise the middle of the cut:

As per Myron again, the brisket was wrapped in a blanket for 2 hours right off the smoker:

Brisket drippings:

Point:

Flat:

Plated:

As stated, this cook was different with a reboot. For anyone who has been frustrated with smoking brisket, I can offer the following "First's" that have really worked for me:

1. Buy a Choice grade or better cut.
2. This was my first High Heat smoke. (Total time 3 1/2 hours w/o foil, 2 1/2 with foil with 2 hour rest time in blanket).
3. No water in the pan.

Just throwing out my cooking experience and invite any any all input from any of the many PitMasters around here.

Thanks for lookin' and Thanks for a Great Forum!

Bludawg · 10-21-2012, 09:02 PM

Looks like you nailed it to me. Give some butcher paper a try instead of foil.

MisterChrister · 10-21-2012, 09:04 PM

That looks GREAT Toast! I'd hit the farkity farkin FARK outta that!!!

Happy Hapgood · 10-21-2012, 09:07 PM

Thanks Guys! I heard of butcher paper but don't have a clue about it.

Daggs · 10-21-2012, 09:13 PM

Now I want to go make brisket again! Looks like it surpassed expectations!

funman1 · 10-21-2012, 09:22 PM

Looks amazing from here.
How did it compare to your last ones, and would you do anything different or have you hit a home run in your mind?

Happy Hapgood · 10-21-2012, 09:22 PM

Quote:

Originally Posted by Daggs

Now I want to go make brisket again! Looks like it surpassed expectations!

Daggs, I have made good steaks, butts, burgers and fish for years. It's been this brisket gig that has stumped me. Got a light at the end of the tunnel now.

Happy Hapgood · 10-21-2012, 09:24 PM

Quote:

Originally Posted by funman1

Looks amazing from here.
How did it compare to your last ones, and would you do anything different or have you hit a home run in your mind?

It was no contest funman1. Night and day.

bigabyte · 10-21-2012, 10:08 PM

Fan-farking-tastic!

Just looking at the pics of sliced flat look like you nailed it, you can see the meat relaxed with gaps in it, yet not falling apart. Probably nice and juicy flavorful too, but can't tell that from the pics, just from knowing properly done brisket tastes that way.

Did you try making burnt ends, or just eat the point? Man...I love that point meat!

KarBQue · 10-21-2012, 10:12 PM

I think I will try the higher heat fast method soon myself. That brisket looks good and juicy!

GL-BBQ · 10-22-2012, 07:27 AM

looks good

stephan · 10-22-2012, 07:31 AM

Nice job

Al Czervik · 10-22-2012, 07:32 AM

Great job Toast... It looks tender and juicy with a nice little smoke ring. Glad it worked out for you this time round.

PatAttack · 10-22-2012, 07:46 AM

Looks like you hit a home run with that one!

NickTheGreat · 10-22-2012, 08:42 AM

Looks good. I like the bowl trick. I've had that problem, and just kinda squish it in between the lid.

10-21-2012, 08:52 PM	#1
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Finally! Some Great Brisket! Pr0n Heavy. I've been reading for months now about how to make real good Brisket. I have done brisket before and it has never turned out as good as I thought it should from my backyard. Before I owned a WSM, I've always used a gasser. I would wrap a brisket in foil (usually a flat before I found out what a packer was) and it turned out more like roast than brisket. After owning a WSM for almost 2 years now, I've attempted 4 briskets. All were eatable but while I was gnawing on the meat I wondered what I would do different NEXT time. That's no way to eet brisket. Then I joined this fine site. After reading many articles here and other places I decided it was time for a reboot. Brethren Bigabyte had written a great post about basic brisket: http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 His post along with other info made me want to give it another try. Knew it was time to change my game. These are all First's for me: 1. Buy a Choice grade brisket instead of the Prime I had been using: Notice the marbling: Alot of fat on this cut but worth it: About 2 lbs of hard fat trimmed: Used Myron Mixon's beef marinade overnight: Another First, Smoking a piece of meat that would not fit on my 18 WSM. BBQB suggested using a bowl to raise the middle of the cut: As per Myron again, the brisket was wrapped in a blanket for 2 hours right off the smoker: Brisket drippings: Point: Flat: Plated: As stated, this cook was different with a reboot. For anyone who has been frustrated with smoking brisket, I can offer the following "First's" that have really worked for me: 1. Buy a Choice grade or better cut. 2. This was my first High Heat smoke. (Total time 3 1/2 hours w/o foil, 2 1/2 with foil with 2 hour rest time in blanket). 3. No water in the pan. Just throwing out my cooking experience and invite any any all input from any of the many PitMasters around here. Thanks for lookin' and Thanks for a Great Forum! __________________ 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

10-21-2012, 09:02 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Looks like you nailed it to me. Give some butcher paper a try instead of foil. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-21-2012, 09:04 PM	#3
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	That looks GREAT Toast! I'd hit the farkity farkin FARK outta that!!! __________________ Kettleheads Anonymous Charter Member

10-21-2012, 09:07 PM	#4
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Thanks Guys! I heard of butcher paper but don't have a clue about it. __________________ 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

10-21-2012, 09:13 PM	#5
Daggs is one Smokin' Farker Join Date: 09-09-12 Location: Crystal Lake IL	Now I want to go make brisket again! Looks like it surpassed expectations! __________________ 22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come...

10-21-2012, 09:22 PM	#6
funman1 On the road to being a farker Join Date: 09-03-12 Location: Sacramento, CA	Looks amazing from here. How did it compare to your last ones, and would you do anything different or have you hit a home run in your mind? __________________ Professional Pyro.. No really; I get paid to blow stuff up...

10-21-2012, 10:08 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Fan-farking-tastic! Just looking at the pics of sliced flat look like you nailed it, you can see the meat relaxed with gaps in it, yet not falling apart. Probably nice and juicy flavorful too, but can't tell that from the pics, just from knowing properly done brisket tastes that way. Did you try making burnt ends, or just eat the point? Man...I love that point meat! __________________ 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.

10-21-2012, 10:12 PM	#10
KarBQue On the road to being a farker Join Date: 02-28-10 Location: Lone Jack, Missouri	I think I will try the higher heat fast method soon myself. That brisket looks good and juicy!

10-22-2012, 07:27 AM	#11
GL-BBQ Full Fledged Farker Join Date: 02-24-12 Location: Hightown, CO	looks good

10-22-2012, 07:31 AM	#12
stephan is one Smokin' Farker Join Date: 07-02-10 Location: lake grove, new york	Nice job

10-22-2012, 07:32 AM	#13
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Great job Toast... It looks tender and juicy with a nice little smoke ring. Glad it worked out for you this time round. __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

10-22-2012, 07:46 AM	#14
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Looks like you hit a home run with that one! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

10-22-2012, 08:42 AM	#15
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	Looks good. I like the bowl trick. I've had that problem, and just kinda squish it in between the lid. __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer