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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-21-2012, 08:52 PM   #1
Toast
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Default 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!
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Unread 10-21-2012, 09:02 PM   #2
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Looks like you nailed it to me. Give some butcher paper a try instead of foil.
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Unread 10-21-2012, 09:04 PM   #3
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That looks GREAT Toast! I'd hit the farkity farkin FARK outta that!!!
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Unread 10-21-2012, 09:07 PM   #4
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Thanks Guys! I heard of butcher paper but don't have a clue about it.
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Unread 10-21-2012, 09:13 PM   #5
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Now I want to go make brisket again! Looks like it surpassed expectations!
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Unread 10-21-2012, 09:22 PM   #6
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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?
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Unread 10-21-2012, 09:22 PM   #7
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Quote:
Originally Posted by Daggs View Post
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.
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Unread 10-21-2012, 09:24 PM   #8
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Quote:
Originally Posted by funman1 View Post
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.
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Unread 10-21-2012, 10:08 PM   #9
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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!
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Unread 10-21-2012, 10:12 PM   #10
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I think I will try the higher heat fast method soon myself. That brisket looks good and juicy!
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Unread 10-22-2012, 07:27 AM   #11
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looks good
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Unread 10-22-2012, 07:31 AM   #12
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Nice job
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Unread 10-22-2012, 07:32 AM   #13
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Great job Toast... It looks tender and juicy with a nice little smoke ring. Glad it worked out for you this time round.
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Unread 10-22-2012, 07:46 AM   #14
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Looks like you hit a home run with that one!
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Unread 10-22-2012, 08:42 AM   #15
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Looks good. I like the bowl trick. I've had that problem, and just kinda squish it in between the lid.
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