First time Brisket question

kbraun228 · 03-02-2011, 03:00 PM

Hi all! I've been looking everywhere for a choice brisket packer, but with no luck..Had to settle on a CAB flat from Sam's, but everything I've been reading tells me that I may have a hard time keeping it from drying out. My plan is to cook it low and slow on the Lang 84, over pecan, with a combo of Kosmo's beef injection and the Plowboy's Bovine Bold as my rub. I'm leaning towards fat cap down, but am open to fat cap up in case it might help with the moisture content and the reverse flow offset will protect from flames anyway. I do plan to try the butcher paper wrap at 170, after reading so many posts by Funk and others. Anyways, I'm looking for any suggestions so as to not dry out a $40 piece of meat!

Thanks in advance bro's.

Q-Dat · 03-02-2011, 03:08 PM

First of all, I am digging your Avatar!

My suggestion would be if you're gonna be cooking that on a Lang 84 is to put a big water pan in there to help out with moisture. Unless you will be cooking other food as well at the same time, one piece of meat in a cooker that big might have a tendency to dry out.

Other than that I would say inject it really well.

kbraun228 · 03-02-2011, 03:16 PM

Quote:

Originally Posted by Q-Dat

First of all, I am digging your Avatar!

My suggestion would be if you're gonna be cooking that on a Lang 84 is to put a big water pan in there to help out with moisture. Unless you will be cooking other food as well at the same time, one piece of meat in a cooker that big might have a tendency to dry out.

Other than that I would say inject it really well.

Haha, just another member of the Who Dat nation! Yeah, I'm also cooking my a picnic roast to feed to a group tomorrow night and really wanted to cook a brisket on the stick burner, so I might try the water pan too.

landarc · 03-02-2011, 03:40 PM

I would say since you are going to use the Lang, go with fat cap up, water pan in and let her go. Make sure to check for done with a probe, check early with a flat is my opinion.

chambersuac · 03-02-2011, 04:03 PM

sounds like you have a good plan. The water pan isn't a bad idea, either. Remember that the meat will have to go past 170* internal and will stall there a while. After it breaks through that stall, check it with the probe and pull when the probe goes in "like butta" - rest in a cooler for an hour (at least) to let the juices redistribute...slice against the grain and enjoy.

Hub · 03-03-2011, 06:15 AM

The secret to a moist, tender brisket is to make your injections many and small, not just a few in the thick parts. Large injections will "pocket". Next, foil the beast fairly early -- then pull at 195 internal and rest it for an hour before slicing.

StarvinMarvins · 03-03-2011, 08:25 AM

Basic Brisket Question, but where are you taking the temps from? I've been taking temps towards the bottom right where the flat meets the point.

kbraun228 · 03-03-2011, 08:53 AM

Quote:

Originally Posted by Hub

The secret to a moist, tender brisket is to make your injections many and small, not just a few in the thick parts. Large injections will "pocket". Next, foil the beast fairly early -- then pull at 195 internal and rest it for an hour before slicing.

I'm about 7 hours in and about to start checking IT. I did go with the water pan and I'm really anxious to see the end result. I'm gonna give my first shot at pron here and attach a pic from right when I put the meat on. I'll update a little later with a pic of the paper wrapped briskie!

Lake Dogs · 03-03-2011, 09:52 AM

Lookin' good. I was going to say "easy on the bovine bold" as it has gotten a bit on
the salty side (for me anyway). If that 84 ever gets to be too much for 'ya, let me
know. I'll truck my old 60 your way and swap.

Wampus · 03-03-2011, 10:01 AM

Lookin good!

I just realized how hungry I am.

My first brisket was a flat. It didn't dry out too bad.
You've got good advice (above). Follow it and you'll be fine.

If you're worried about drying out....another thing you could do (I did it after hearing it here) is to foil it after the stall (or when it's dark enough for you) and add a cup or two of beef broth in the foil.

BTW....I didn't know this when I started buying briskets as Sam's, but.....(at least at MY Sam's Club) you have to ask the meat cutters for a whole packer as they don't usually having anything out in the case except the flats. They have cases and cases of whole packers in the back. You just have to ask for them. (like I said.....at least where I shop)

Looking forward to finished pics!

chambersuac · 03-03-2011, 10:07 AM

looking forward to the finished pron...

kbraun228 · 03-03-2011, 10:12 AM

Quote:

Originally Posted by Wampus

Lookin good!

I just realized how hungry I am.

My first brisket was a flat. It didn't dry out too bad.
You've got good advice (above). Follow it and you'll be fine.

If you're worried about drying out....another thing you could do (I did it after hearing it here) is to foil it after the stall (or when it's dark enough for you) and add a cup or two of beef broth in the foil.

BTW....I didn't know this when I started buying briskets as Sam's, but.....(at least at MY Sam's Club) you have to ask the meat cutters for a whole packer as they don't usually having anything out in the case except the flats. They have cases and cases of whole packers in the back. You just have to ask for them. (like I said.....at least where I shop)

Looking forward to finished pics!

I was actually banking on it because when I called, they said they had some choice briskies out and whole packers in the back, but after further review, the packers were select/utility grade. Not sure why, but I've only found one small store locally that carries choice packers and they run out quick. It does seem like I've seen Sam's put out choice packers though; guess I just need to keep checking.

Q-Dat · 03-03-2011, 11:18 AM

You have a Rouses in Gulfport that carries Angus Choice. I actually work for them but in Slidell.

kbraun228 · 03-03-2011, 11:47 AM

Quote:

Originally Posted by Q-Dat

You have a Rouses in Gulfport that carries Angus Choice. I actually work for them but in Slidell.

Dude..I completely forgot to check Rouses. I guess I just forget about em because they are on the other side of town.

kbraun228 · 03-03-2011, 01:48 PM

Well, I wrapped at 165 because it stalled between 160 and 165 and I liked what I saw when I had to pull the picnic roast off..So, a little pron update for your viewing pleasure. Thanks for lookin'.

03-02-2011, 03:00 PM	#1
kbraun228 Knows what a fatty is. Join Date: 08-19-10 Location: Gulfport, MS Downloads: 0 Uploads: 0	First time Brisket question Hi all! I've been looking everywhere for a choice brisket packer, but with no luck..Had to settle on a CAB flat from Sam's, but everything I've been reading tells me that I may have a hard time keeping it from drying out. My plan is to cook it low and slow on the Lang 84, over pecan, with a combo of Kosmo's beef injection and the Plowboy's Bovine Bold as my rub. I'm leaning towards fat cap down, but am open to fat cap up in case it might help with the moisture content and the reverse flow offset will protect from flames anyway. I do plan to try the butcher paper wrap at 170, after reading so many posts by Funk and others. Anyways, I'm looking for any suggestions so as to not dry out a $40 piece of meat! Thanks in advance bro's. Last edited by kbraun228; 03-02-2011 at 03:02 PM.. Reason: misspelled title

03-02-2011, 03:40 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I would say since you are going to use the Lang, go with fat cap up, water pan in and let her go. Make sure to check for done with a probe, check early with a flat is my opinion. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-02-2011, 04:03 PM	#5
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	sounds like you have a good plan. The water pan isn't a bad idea, either. Remember that the meat will have to go past 170* internal and will stall there a while. After it breaks through that stall, check it with the probe and pull when the probe goes in "like butta" - rest in a cooler for an hour (at least) to let the juices redistribute...slice against the grain and enjoy. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

03-03-2011, 06:15 AM	#6
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	The secret to a moist, tender brisket is to make your injections many and small, not just a few in the thick parts. Large injections will "pocket". Next, foil the beast fairly early -- then pull at 195 internal and rest it for an hour before slicing. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

03-03-2011, 08:25 AM	#7
StarvinMarvins Is lookin for wood to cook with. Join Date: 07-15-08 Location: San Francisco, CA Downloads: 0 Uploads: 0	Basic Brisket Question, but where are you taking the temps from? I've been taking temps towards the bottom right where the flat meets the point. __________________ Starvin Marvins BBQ Team

03-02-2011, 03:08 PM	#2
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	First of all, I am digging your Avatar! My suggestion would be if you're gonna be cooking that on a Lang 84 is to put a big water pan in there to help out with moisture. Unless you will be cooking other food as well at the same time, one piece of meat in a cooker that big might have a tendency to dry out. Other than that I would say inject it really well.

03-03-2011, 09:52 AM	#9
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Lookin' good. I was going to say "easy on the bovine bold" as it has gotten a bit on the salty side (for me anyway). If that 84 ever gets to be too much for 'ya, let me know. I'll truck my old 60 your way and swap. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

03-03-2011, 10:01 AM	#10
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Lookin good! I just realized how hungry I am. My first brisket was a flat. It didn't dry out too bad. You've got good advice (above). Follow it and you'll be fine. If you're worried about drying out....another thing you could do (I did it after hearing it here) is to foil it after the stall (or when it's dark enough for you) and add a cup or two of beef broth in the foil. BTW....I didn't know this when I started buying briskets as Sam's, but.....(at least at MY Sam's Club) you have to ask the meat cutters for a whole packer as they don't usually having anything out in the case except the flats. They have cases and cases of whole packers in the back. You just have to ask for them. (like I said.....at least where I shop) Looking forward to finished pics! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

03-03-2011, 10:07 AM	#11
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	looking forward to the finished pron... __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

03-03-2011, 11:18 AM	#13
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	You have a Rouses in Gulfport that carries Angus Choice. I actually work for them but in Slidell.

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