to cold to work, think I'll try bludawg's brisket recipe

smoke ninja · Jan 7, 2014

Temps are negative 11. I don't want to think about what the wind chill is. Gonna try bludawg brisket recipe. Picking up a 6 pound angus packer now (my Butcher always keeps a few on hand, I like to think they're just for me.). Gonna rub with a tri level rub, salt and black pepper will be the stars. Cooking at 300 in the wsm (no water in pan today) for about 4 hours. I use small briskets so it maybe a little less. Then wrap in butchers paper, back on smoker for an hour. Check for tenderness, if not done put back on for an hour. Once tender rest still wrapped until IT is 150. Eat and enjoy.

Sound about right?

Jaskew82 · Jan 7, 2014

Internal temp of 150 is not going to result with a tender brisket. I strongly recommend bringing it up to at least 190 or 195. In reality, you need to ignore temps and go by feel. When you insert a probe into the thickest part of the flat, it should go in like butter.

Also, 6lb packer seems tiny, not sure you can even get a packer at 6lbs.

QDoc · Jan 7, 2014

Jaskew82 said:
Internal temp of 150 is not going to result with a tender brisket. I strongly recommend bringing it up to at least 190 or 195. In reality, you need to ignore temps and go by feel. When you insert a probe into the thickest part of the flat, it should go in like butter.

Also, 6lb packer seems tiny, not sure you can even get a packer at 6lbs.

150 is after the rest.

smoke ninja · Jan 7, 2014

The recipe calls for cooking til probe tender. Leave wrapped out of cooker until it is cooled. My Butcher always keeps 5_7 pound Packers on hand. I don't know if he trims them down or if they come from mini cows. I'll post a pick soon

sliding_billy · Jan 7, 2014

6 pound (or smaller) packer?

Diesel Dave · Jan 7, 2014

That is way small for a packer. But we'll wait on the pic to decide :heh:

everything else sounds like a good plan

Bludawg · Jan 7, 2014

You got this

op2:

Fwismoker · Jan 7, 2014

popcorn standing by.

bander7003 · Jan 7, 2014

I would love a 6-7# packer. The smallest I ever find is typically 11-12#s. Really, all I need is the point off of the packer. But I've never found just the point for sale.

Arristillius · Jan 7, 2014

bander7003 said:
I would love a 6-7# packer. The smallest I ever find is typically 11-12#s. Really, all I need is the point off of the packer. But I've never found just the point for sale.

I have wondered about that as well, does anyone know what happens to the points? Costco in my area sells 6-8 lb Flats but none of them have points, what do they do with all the points?

GoolsbyMD · Jan 7, 2014

Guess I live in the twilight zone, Harris Teeter here sells nothing but the point for about $2-2.50/lbs no whole packers and the flats are like $3.50/lbs. I have about 5 points in the freezer i always forget about since i normally do packers from the butchers.

sliding_billy · Jan 7, 2014

They don't always have them, but some of the Kroger locations near me sell points.

pigsmoke · Jan 7, 2014

GoolsbyMD said:
Guess I live in the twilight zone, Harris Teeter here sells nothing but the point for about $2-2.50/lbs no whole packers and the flats are like $3.50/lbs. I have about 5 points in the freezer i always forget about since i normally do packers from the butchers.

Must be a VA thing, I mostly see points in regular grocery stores around here, then flats in Costco.

smoke ninja · Jan 7, 2014

6 pound packers

Asked the Butcher about the small size of the briskets. He said "that's a brisket". I said "thought they were bigger". He replied "they are trimmed". I decided not to push him and just enjoy briskets that fit easily in my 18 wsm.

Here it is, just over 5 pound. They are pre trimmed. Normal price is 3.99 lbs but the counter girl wrote it up wrong

smoke ninja · Jan 7, 2014

Bludawg said:
You got this op2:

I feel the pressure now, cooking your process, while your watching. Hope I do it justice.

Is there an indicator for wrap time or do you just wrap after four hours. As stated I cook mini briskets.

castlepines · Jan 7, 2014

bander7003 said:
I would love a 6-7# packer. The smallest I ever find is typically 11-12#s. Really, all I need is the point off of the packer. But I've never found just the point for sale.

Arristillius said:
I have wondered about that as well, does anyone know what happens to the points? Costco in my area sells 6-8 lb Flats but none of them have points, what do they do with all the points?

Pretty sure they sell them as a package deal with doughnut holes.

Arristillius · Jan 7, 2014

castlepines said:
Pretty sure they sell them as a package deal with doughnut holes.

I would so buy a box of donut holes and brisket points. something to munch on while smoking the points.

Arristillius · Jan 7, 2014

smoke ninja said:
I feel the pressure now, cooking your process, while your watching. Hope I do it justice.

Is there an indicator for wrap time or do you just wrap after four hours. As stated I cook mini briskets.

I don't know what the official response is but for me 4 hours at 300ish is where the brisket hits a stall and the bark looks good, if I were you I would cook till either 4 hours or it has hit a stall and the bark looks good, and that might happen quicker, generally the stall is 168-178 degrees for me each brisket being different but most stall out around there.

I did a 14 lb packer sunday at it was stalled at 170 and sizzling with a perfect looking bark at exactly 4 hours, and it was probe tender 1.5 hours after wrapping.

smoke ninja · Jan 7, 2014

Not much to trim, 3.99 is high even for choice angus. I wonder what the 5 lbs brisket weighed before trimming and what that would have costed elsewhere. Tri level rub the last layer was coarse salt pepper and lemon.

I filled my base with kingford, light up a 2/3 a chimney. I like to wait until the coals are blazing then add them to the base. I put two healthy handfuls of chips at 3 &9. Let that blaze until chips blacken and assemble the cooker.

No I don't think this is cheating.

I put the brisket on at high noon. Temp outside was 10 below. Temp in the smoker was 300.

JONESY · Jan 7, 2014

Does the packaging say it's corned?

to cold to work, think I'll try bludawg's brisket recipe

somebody shut me the fark up.

is Blowin Smoke!

is one Smokin' Farker

somebody shut me the fark up.

somebody shut me the fark up.

Quintessential Chatty Farker

somebody shut me the fark up.

somebody shut me the fark up.

Full Fledged Farker

Got Wood.

Full Fledged Farker

somebody shut me the fark up.

Got Wood.

somebody shut me the fark up.

Attachments

somebody shut me the fark up.

is Blowin Smoke!

Got Wood.

Got Wood.

somebody shut me the fark up.

Attachments

is one Smokin' Farker

Similar threads