MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-10-2009, 09:23 AM   #1
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default The Brisket Chronicles - Part IV

After watching Myron Mixon on TLC's BBQ Pitmasters, I decided to try a little experiment (no, I didn't try to pee lighter fluid while cursing out anyone that came near). I wanted to see how quickly I could cook a brisket and still have it be edible.

To do this, I broke out the XL Ugly Drum Smoker and loaded it Royal Oak Lump because it burns hotter.



I cranked the heat up as high as I could...



Then I let it settle back down to 375 while I went to work on the brisket.

I got a nice sized brisket...



...trimmed it and seasoned it with Seasoning salt and pepper only because ultimately, it was going in a pot of brisket chili.



I put the brisket in the Drum at 5pm with it running smoothly at 375 degrees. By 8:30pm the temp was over 200 in most part of the brisket so I pulled it out, wrapped it in foil and tossed it in a cambro hot box.

Here it is going in the foil.



I let it rest for 2.5 hours. Here is the result:






The brisket was juicy and very tasty but it didn't have the texture I have come to expect in my briskets. It was a bit chewier that I prefer, more like a steak than a roast. However Mrs. Mista liked and asked for more. She got one more taste and then it went into the chili.

So we know now that you can cook a brisket at 375 for 3.5 hours and still come out with a tasty product. I think I will stick with longer cooks but it is good to know I can do this if I need to.

Let me know what you think!

Bigmista
__________________
Wait! Bigmista wrote a cookbook?


Rec Tec RT-700 Bull
Pitmaker Vault



Remembering Scott
Bigmista is offline   Reply With Quote


Thanks from:--->


Old 12-10-2009, 09:26 AM   #2
BBQ Bandit
Babbling Farker
 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Default

Thank you for another chapter!
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Old 12-10-2009, 09:28 AM   #3
big brother smoke
somebody shut me the fark up.
 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

Welp, it looks tasty.
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers
big brother smoke is offline   Reply With Quote


Old 12-10-2009, 09:29 AM   #4
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Default

Thanks, Bigmista. Like you, I think I'll stay with low & slow, or a low & slow/hot & fast combo, but it's good to know it can be done quickly...
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

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]
chambersuac is offline   Reply With Quote


Old 12-10-2009, 09:29 AM   #5
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Thanks voor the info!
Is that a drum Norco build?
If so I saw it when it was bright yellow,nice work on getting her dirty!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 12-10-2009, 09:38 AM   #6
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

Yes that is a Norco Drum. I guess at some point I will get around to painting it.
__________________
Wait! Bigmista wrote a cookbook?


Rec Tec RT-700 Bull
Pitmaker Vault



Remembering Scott
Bigmista is offline   Reply With Quote


Old 12-10-2009, 09:38 AM   #7
Big Butt BBQ
On the road to being a farker
 
Join Date: 09-20-08
Location: Endwell NY & Belmont NC
Default

thanks for posting the info, when it warms up a bit I want to try a high heat brisket in the FEC.
__________________
www.bigbuttbbq.com
Big Butt BBQ is offline   Reply With Quote


Old 12-10-2009, 09:38 AM   #8
farklf
is one Smokin' Farker
 
Join Date: 10-11-08
Location: south bend, in
Default

I think that drum is ulglier than mine!
farklf is offline   Reply With Quote


Old 12-10-2009, 09:39 AM   #9
Smokey Al Gold
is Blowin Smoke!
 
Smokey Al Gold's Avatar
 
Join Date: 08-13-08
Location: San Antonio TX
Default

Nice job Bigmista! That was super fast at 3.5 hrs. Looks tasty to me! It's good to know I can ramp up the heat more than I do already to get one done faster. Do you think coolering longer would have made for a more tender product? Did you foil at 160 or just cook it unfoiled to 200?
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
[URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL]
[URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2)

Creator of:
"The Great Chicken Sammich Debacle of 2010"
Smokey Al Gold is offline   Reply With Quote


Old 12-10-2009, 09:44 AM   #10
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

Quote:
Originally Posted by Smokey Al Gold View Post
Nice job Bigmista! That was super fast at 3.5 hrs. Looks tasty to me! It's good to know I can ramp up the heat more than I do already to get one done faster. Do you think coolering longer would have made for a more tender product? Did you foil at 160 or just cook it unfoiled to 200?
I cooked it unfoiled the whole way. Maybe I will try foiling it at 160 in another edition of The Brisket Chronicles.
__________________
Wait! Bigmista wrote a cookbook?


Rec Tec RT-700 Bull
Pitmaker Vault



Remembering Scott
Bigmista is offline   Reply With Quote


Old 12-10-2009, 09:48 AM   #11
Smokey Al Gold
is Blowin Smoke!
 
Smokey Al Gold's Avatar
 
Join Date: 08-13-08
Location: San Antonio TX
Default

Looking forward to the next chronicle!
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
[URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL]
[URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2)

Creator of:
"The Great Chicken Sammich Debacle of 2010"
Smokey Al Gold is offline   Reply With Quote


Old 12-10-2009, 09:54 AM   #12
Phesant
Babbling Farker
 
Join Date: 08-24-08
Location: Appleton, Wi
Default

Thanx for the info Neil.... I realy like these info post you put out....
__________________
Ken

WSM
Char-Griller Super Pro w/SFB
Grill Sargent
Turkey / Fish Fryer
Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR]
[COLOR=black]Proud member of the Zero's :thumb:[/COLOR]
Phesant is offline   Reply With Quote


Old 12-10-2009, 10:07 AM   #13
Crüe-B-Cüe
is One Chatty Farker
 
Join Date: 09-25-07
Location: Mobile, AL
Default

Myron's cookers have water in them so your also steaming. That will effect the texture too.
__________________
Wes - Mobile, AL - Large Big Green Egg, MES 40
Crüe-B-Cüe is offline   Reply With Quote


Old 12-10-2009, 10:31 AM   #14
Boat-n-BBQ
Full Fledged Farker
 
Join Date: 12-06-09
Location: Marietta, GA
Default

Good post, thanks for the info!
__________________
Go fast ~ Cook slow...

2 Bubba Keg Convection Grills
4 Big Steel Kegs
w/BBQGuru DigiQ's
KCBS/CBJ
Boat-n-BBQ is offline   Reply With Quote


Old 12-10-2009, 10:44 AM   #15
IronStomach
Full Fledged Farker
 
Join Date: 09-30-09
Location: West Chicago, IL
Default

Thanks for the post! Wonder if the texture difference would at all be noticeable in the chili?
__________________
James. I use a Char-Griller: the gateway smoker.
IronStomach is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
The MEATWICH Chronicles, Part 2 Moose Q-talk 6 03-05-2010 03:11 PM
The Brisket Chronicles - Part I Bigmista Q-talk 33 12-12-2009 10:24 AM
The Brisket Chronicles - Part III Bigmista Q-talk 31 10-14-2009 09:02 PM
The Brisket Chronicles - Part II Bigmista Q-talk 20 09-07-2009 03:02 PM
Which part of the brisket is best? jcfontario Q-talk 61 03-17-2009 09:31 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:34 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts