Texas Test Kitchen Brisket

AustinKnight · 02-17-2013, 12:45 PM

So I previously tried out Stubb's new lump charcoal on high heat steaks the other day and it worked well with some popping in the chimney but nothing to bad, it does lite faster then my regular B&B and reminds me of RO. I wanted to see how it preformed with a brisket cook, mine aren't long ranging from 3 to 5 hours depending on the weight. So I filled up my UDS 12x14 basket about 3/4 way up and lit a full chimney and let it ash over before dumping into my basket to maintain temps in the 300-350 range,there were no huge chunks of lump, it looked like shards of RO but didn't fall through my basket. It was 31* outside when I started the fire at 7:45am the chimney was ashed over in 15 min and into the UDS it went, temp came up but fell back down because of wind an outside temp so I wrapped my welding blanket around my UDS to stop that.

The test subject was a 9# choice brisket from Costco's with a bunch of hard fat, probably was 7# after I trimmed some off, the cook went well with TBS coming out the UDS this brisket cooked in 3h 30m exact to get butter tender I then let it vent(still wrapped) in a cambro with a prob in it tell it cooled down to 185* internal 30 min or so. I locked the cambro doors with the prob still in to hold it for 5 hours at this time the brisket was at 130* when I sliced, here is what I ended up with.

Worcestershire, Dirty D and old #2 brisket rub

1h 30min in

Wrapped after 3h

After hold

Bbq Bubba · 02-17-2013, 12:52 PM

Outstanding!

chriscw81 · 02-17-2013, 12:53 PM

Looking good!

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landarc · 02-17-2013, 01:00 PM

Too bad you don't know how to cook a real Texas brisket, oh wait, that looks terrific

Richard_ · 02-17-2013, 01:06 PM

what are you wrapping it with , what's a cambro ? oh yeah looks good

BobM · 02-17-2013, 01:06 PM

That looks great, nice job!

El Ropo · 02-17-2013, 01:10 PM

Hold on a sec here. You mean you don't have to cook a brisket for 22 hours at 200 degrees?

Looks awesome, and more proof that hot n fast works.

tish · 02-17-2013, 01:12 PM

Looks nice and juicy! Killer!

landarc · 02-17-2013, 01:15 PM

Quote:

Originally Posted by Richard_

what are you wrapping it with , what's a cambro ? oh yeah looks good

He is wrapping with butcher paper, the un-coated type.

A Cambro is a storage device designed to hold food hot for extended periods of time. You can get passive ones, similar to ice chests, or active models, with heating coils built in.

garzanium · 02-17-2013, 02:27 PM

Damn man, that looks awesome!

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Bludawg · 02-17-2013, 02:37 PM

HH or HF Rules!! Looks like Perfection to me AK! The problem I have is I only get to look at it

At what point did you wrap it after it went PT or did it spend some time on the pit?

MattG · 02-17-2013, 03:22 PM

Oooo Happy Day! That looks amazing.

bwsy2k · 02-17-2013, 04:19 PM

Very Nice looking, Now Im Drooling

caliking · 02-17-2013, 05:40 PM

Looks mighty fine from here.

chicagokp · 02-17-2013, 05:48 PM

Nice job!

02-17-2013, 12:45 PM	#1
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Texas Test Kitchen Brisket So I previously tried out Stubb's new lump charcoal on high heat steaks the other day and it worked well with some popping in the chimney but nothing to bad, it does lite faster then my regular B&B and reminds me of RO. I wanted to see how it preformed with a brisket cook, mine aren't long ranging from 3 to 5 hours depending on the weight. So I filled up my UDS 12x14 basket about 3/4 way up and lit a full chimney and let it ash over before dumping into my basket to maintain temps in the 300-350 range,there were no huge chunks of lump, it looked like shards of RO but didn't fall through my basket. It was 31* outside when I started the fire at 7:45am the chimney was ashed over in 15 min and into the UDS it went, temp came up but fell back down because of wind an outside temp so I wrapped my welding blanket around my UDS to stop that. The test subject was a 9# choice brisket from Costco's with a bunch of hard fat, probably was 7# after I trimmed some off, the cook went well with TBS coming out the UDS this brisket cooked in 3h 30m exact to get butter tender I then let it vent(still wrapped) in a cambro with a prob in it tell it cooled down to 185* internal 30 min or so. I locked the cambro doors with the prob still in to hold it for 5 hours at this time the brisket was at 130* when I sliced, here is what I ended up with. Worcestershire, Dirty D and old #2 brisket rub 1h 30min in Wrapped after 3h After hold __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\| Last edited by AustinKnight; 02-17-2013 at 05:56 PM..

02-17-2013, 12:53 PM	#3
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	Looking good! Sent from my Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

02-17-2013, 01:00 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Too bad you don't know how to cook a real Texas brisket, oh wait, that looks terrific __________________ "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

02-17-2013, 01:06 PM	#6
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	That looks great, nice job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-17-2013, 01:10 PM	#7
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Hold on a sec here. You mean you don't have to cook a brisket for 22 hours at 200 degrees? Looks awesome, and more proof that hot n fast works. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

02-17-2013, 12:52 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Outstanding! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

02-17-2013, 01:06 PM	#5
Richard_ On the road to being a farker Join Date: 04-17-08 Location: Dallas Or. Downloads: 0 Uploads: 0	what are you wrapping it with , what's a cambro ? oh yeah looks good

02-17-2013, 01:12 PM	#8
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Looks nice and juicy! Killer! __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

02-17-2013, 02:27 PM	#10
garzanium Full Fledged Farker Join Date: 01-13-13 Location: Central Tx Downloads: 0 Uploads: 0	Damn man, that looks awesome! Sent from my SGH-T999 using Tapatalk 2 __________________ Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen

02-17-2013, 02:37 PM	#11
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	HH or HF Rules!! Looks like Perfection to me AK! The problem I have is I only get to look at it At what point did you wrap it after it went PT or did it spend some time on the pit? __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-17-2013, 03:22 PM	#12
MattG is one Smokin' Farker Join Date: 06-29-09 Location: Madison Ga. Downloads: 0 Uploads: 0	Oooo Happy Day! That looks amazing. __________________ Stumps Stretch, WSM, Bar-B-Chef Smoker, UDS in progress

02-17-2013, 04:19 PM	#13
bwsy2k Knows what a fatty is. Join Date: 03-02-11 Location: Brooksville FLorida Downloads: 0 Uploads: 0	Very Nice looking, Now Im Drooling

02-17-2013, 05:40 PM	#14
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	Looks mighty fine from here. __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

02-17-2013, 05:48 PM	#15
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Nice job! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen