I cooked a brisket...

Ron_L · 04-21-2013, 10:37 PM

It's been about 10 months since I've cooked a brisket.

I started out with a 15 lb. brisket that was aged for 30 days. When I took it out of the cryo it wasn't pretty, with a strange shaped point and some random pices that needed to be trimmed off.

The fat cap was also pretty thick in some areas...

It cleaned up pretty well and I gave it a nice coating of Plowboys Bovine Bold...

I put it into the FEC-100 at 6:00am...

Once the bark was the color that I like I foiled it with some Basic Beer Mop from Smoke and Spice (for those who like to foil by internal temp, it happened to be 160)...

It probed tender a couple of hours later (the internal temp was 195 for you internal temp fans

). I let it rest in a cooler for a couple of hours and then sliced it for dinner. I didn't get a pic of the finished brisket but I built a mock competition box...

It was juicy and tender and had a great flavor. It may have been a hair past perfect, but I was very happy with the result.

Mark Warren · 04-21-2013, 10:43 PM

I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on.
Looks good!

93vpmod · 04-21-2013, 10:44 PM

Very nice, looks tasty!

Ron_L · 04-21-2013, 10:53 PM

Quote:

Originally Posted by Mark Warren

I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on.
Looks good!

Interesting... I trimmed off most external fat except a 1/4" fat cap.

I've played with all sorts of slathers, oils, etc. and find that I get the best flavor and bark by rubbing in advance (a couple of hours) and letting the rub rehydrate on the meat directly.

Gore · 04-21-2013, 10:54 PM

Looks beautiful, Ron!

martyleach · 04-21-2013, 11:40 PM

Nice looking Brisky Ron! That thing sure was ugly out of the cryo.....

Daggs · 04-21-2013, 11:43 PM

Wow, gotta say you turned a turd into a snickers bar there. Well done, love the bark!

SA_Scorpio · 04-21-2013, 11:50 PM

Looks great, nice work Ron.

BobBrisket · 04-21-2013, 11:54 PM

I'm letting mine rest as I type. Wanted to try out a couple things. It will make for dinner plates for the week. Brisket has gotten crazy expensive here.

That looks great Ron! I'd hit it!

Bob

CharredApron · 04-22-2013, 12:05 AM

Where is the Pickle?

HeSmellsLikeSmoke · 04-22-2013, 12:07 AM

Sure looks like it turned out well Ron.

1911Ron · 04-22-2013, 12:24 AM

Looks good Ron, i need to do another one myself.

landarc · 04-22-2013, 12:47 AM

Way to make that come back Captain Ron. Nice cook

Phrasty · 04-22-2013, 12:50 AM

Ron you just convinced me to do one too....

That looks awesome!

Cheers

Arlin_MacRae · 04-22-2013, 12:52 AM

Ten months? To the Penalty Box wi' ya!
Drop that brisky off if you pass by, eh?
Beauty!

04-21-2013, 10:37 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I cooked a brisket... It's been about 10 months since I've cooked a brisket. I started out with a 15 lb. brisket that was aged for 30 days. When I took it out of the cryo it wasn't pretty, with a strange shaped point and some random pices that needed to be trimmed off. The fat cap was also pretty thick in some areas... It cleaned up pretty well and I gave it a nice coating of Plowboys Bovine Bold... I put it into the FEC-100 at 6:00am... Once the bark was the color that I like I foiled it with some Basic Beer Mop from Smoke and Spice (for those who like to foil by internal temp, it happened to be 160)... It probed tender a couple of hours later (the internal temp was 195 for you internal temp fans ). I let it rest in a cooler for a couple of hours and then sliced it for dinner. I didn't get a pic of the finished brisket but I built a mock competition box... It was juicy and tender and had a great flavor. It may have been a hair past perfect, but I was very happy with the result. __________________ "Ron Rico, Boss. You can call me Captain Ron..." IL, IN, WI, IA, MI Members (others welcome, too)! Your opinion is needed for the annual Northern IL Bash! Avatar by Grillman! Unwrap me! Smoke me! Eat me! The Naked Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

04-21-2013, 10:44 PM	#3
93vpmod is one Smokin' Farker Join Date: 02-02-13 Location: Springfield, IL Downloads: 0 Uploads: 0	Very nice, looks tasty! __________________ UDS with Weber rotisserie, Blue Weber Performer with gas assist, Smoke Hollow elec. smoker, SJG mini-WSM, White thermapen, Blue-Backlight thermapen, Maverick ET-732 x 2, BernzOmatic JT-850 Weed Burner, BernzOmatic TS8000BZKC Hand Torch.

04-21-2013, 10:54 PM	#5
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Downloads: 0 Uploads: 0	Looks beautiful, Ron! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

04-21-2013, 11:40 PM	#6
martyleach Babbling Farker Join Date: 12-18-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Nice looking Brisky Ron! That thing sure was ugly out of the cryo..... __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

04-21-2013, 11:43 PM	#7
Daggs Full Fledged Farker Join Date: 09-09-12 Location: Crystal Lake IL Downloads: 0 Uploads: 0	Wow, gotta say you turned a turd into a snickers bar there. Well done, love the bark! __________________ UDS (not so U) UDD, 22.5 OTS, Coming soon: mini UDS & double barreled RFS

04-21-2013, 10:43 PM	#2
Mark Warren is one Smokin' Farker Join Date: 04-16-13 Location: here Downloads: 1 Uploads: 1	I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on. Looks good!

04-21-2013, 11:50 PM	#8
SA_Scorpio Knows what a fatty is. Join Date: 03-27-13 Location: San Antonio, Texas Downloads: 0 Uploads: 0	Looks great, nice work Ron.

04-21-2013, 11:54 PM	#9
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	I'm letting mine rest as I type. Wanted to try out a couple things. It will make for dinner plates for the week. Brisket has gotten crazy expensive here. That looks great Ron! I'd hit it! Bob __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. Git Smokin, Dan!

04-22-2013, 12:05 AM	#10
CharredApron Babbling Farker Join Date: 02-24-13 Location: fort lauderdale, Florida Downloads: 0 Uploads: 0	Where is the Pickle? __________________ Backyard Disasters are my specialty. Coleman gasser, Vision Kamado Pro III, Caja China, and a bunch of pot metal. Member of The Underground Zero Club Certified MOINK Baller Member KCBS, FBA Pitmaster at "Sultans of Sting" BBQ Team it's soon to be a French thing! So. Florida Bash Info here:http://www.bbq-brethren.com/forum/sh...73&postcount=1 http://www.charredapron.com

04-22-2013, 12:07 AM	#11
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Sure looks like it turned out well Ron. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

04-22-2013, 12:24 AM	#12
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	Looks good Ron, i need to do another one myself. __________________ April 19 1775 Where Marksmanship met History and the heritage began.... The Appleseed Project. I am a Rifleman!

04-22-2013, 12:47 AM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Way to make that come back Captain Ron. Nice cook __________________ I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA "perhaps...but then again...maybe not..."

04-22-2013, 12:50 AM	#14
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Ron you just convinced me to do one too.... That looks awesome! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

04-22-2013, 12:52 AM	#15
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Ten months? To the Penalty Box wi' ya! Drop that brisky off if you pass by, eh? Beauty! __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black Thermapen, red backlit Thermapen Certified KCBS BBQ Judge Missin' KC...