Brisket Practice Pron

[Mister Bob]

Next up in my competition practice rotation is brisket. I started yesterday afternoon with a beautiful 16# prime packer.

http://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1201.jpg

I trim pretty aggressively for competition. To see the step by step process, check out http://thehogblog.com/?p=1988

http://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1202.jpg

Injected, rubbed, wrapped and put into the fridge at around 6pm.

http://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1207.jpg

Onto the big Weber Kettle, with the Smoke-EZ mod at 11pm. I loaded up the charcoal ring with 15 pounds of Royal Oak lump, used the Minion Method and got her running steady at 275 with the CyberQ II. I also set up the Maverick ET-732 and went to bed with the receiver on the night stand.

http://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1208.jpg

At 5am, I opened my eyes and saw that the pit was still cruising along at 277 and the IT of the brisket was 165, time to get up and get to work!

I added 1/2 cup of beef broth to the pan and covered it with foil. I didn't get a photo of this step, but you know what I mean.

At 9:30, the internal temp hit 200 and it probed like buttah, so separated the flat and double wrapped it in foil and a couple of towels and put it in the Cambro, which I had pre-warmed with boiling water in a hotel pan.

http://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1209.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1210.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1211.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1212.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1213.jpg

I trimmed the fat off the point, cubed it, rubbed and sauced and put it back into the cooker for about an hour. Then the burnt ends got covered up and put into the Cambro with the flat to wait for dinner time (simulated turn in time, 1:30)

http://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1214.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1215.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1216.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1218.jpg

Here's my turn-in presentation:

http://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1225.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1226.jpg

And here's dinner:

http://i894.photobucket.com/albums/ac150/Bobsarno/Competition%20Brisket%20Practice%202-5-12/BrisketPractice8602-5-1227.jpg

A couple more practice runs and I think I'll be ready for my season opener in May.

[tortaboy]

You're the bomb. On a scale of 1-10, that's an 11.

[dealm9]

that all looks perfect. the sides are also intriguing me too. is that jalapeno cornbread? and that pasta salad looks great

[cowgirl]

Mister Bob I don't think you need to practice anymore! lol I think you've got it down!! Looks better than perfect. :thumb::becky:

[Mister Bob]

that all looks perfect. the sides are also intriguing me too. is that jalapeno cornbread? and that pasta salad looks great

Thank you, and yes, that's jalapeno cornbread, pasta salad and pit beans. My kind of meal!

[---k---]

Bob, that looks fantastic. Thank you for sharing your techniques. It is nice to see exact times and temperatures. But, do you use a Weber kettle in comps?

[Mister Bob]

Bob, that looks fantastic. Thank you for sharing your techniques. It is nice to see exact times and temperatures. But, do you use a Weber kettle in comps?

Thanks! In the past, I've been using Big Red, my 84" offset trailer for comps, but she needs fuel every hour or so. The big Kettle with the Smoke-EZ mod and the BBQ Guru just got a 14 hour burn on 14 pounds of lump on this cook, and it was in the 30's outside. I'm thinking of using this cooker for pork and brisket, and my Stumps Baby for ribs and chicken this year so I can get some sleep at competitions for a change!

[RICK Allen]

Sorry but is that a Carlisle and not a Cambro :rolleyes:

[Mister Bob]

Sorry but is that a Carlisle and not a Cambro :rolleyes:

No, that's a Cambro.

[Phrasty]

Oh MY!!! :faint:

[BigBobBQ]

man oh man that brisket looks awesome. I would love to produce one that looked even half that good.

[FromthePitBBQ]

Nice work!! Looks great.

When Mister Bob puts up posts....I read and learn!!! Thanks!

[HOG WILD BBQ]

that looks very good, i would say award winning

[BBQ4FUN]

I'm up for brisket for breakfast! :thumb:

[DaChief]

That looks real good from here. And exactly how I like my burnt ends!!! Great job :clap2::clap2:

[NS Mike D]

great job

[BBQBeaver]

Looks fantastic.

[big brother smoke]

Welp, you nailed it Mister Bob again!:thumb:

[clikover]

OK, Bob, I did a prime brisket yesterday as well...but you kicked my butt. Do you mind if I ask you a few questions?

1. Trim: mine started at 13.97 pounds and I trimmed 5 pounds of fat. Cook weight = 9 pounds. I couldn't believe the fat when I weighed it. $30 in the trash. Do you know what your cook weight was?

2. Cook time: your total was 9.5 hours. 6 hours to foil and then 3.5 hours to 200. This is where our cooks diverged. I was basically exactly 6 hours to 165 (foil) also. I expected that once I got it wrapped (with 1/2 can beef broth) that it would march up in temp pretty steadily...it did NOT. It moved up OK into the 180's, but then the process of getting from 180 - 185 took forever. It moved a little better from 185 - 195, but still pretty slow. I was worried I was going to have the exact same problem as before with it never getting buttah soft and drying out, but when I probed it at 196, it was *basically* buttah soft in 90% of the places I probed. So, I pulled it, double wrapped it and put in my toweled pre-heated cooler "cambro". (I did not separate the point, just figured I would have some fattier pieces for those who wanted.)

The thing that made me really nervous during the cook and just didn't seem right was how long it took to increase in temp once it was in foil. I thought it was supposed to increase pretty steadily once you foil. Mine was in the foil for 6 hours to get from 165 to 195!

The only real difference in our prep was that I did not inject. I was trying to keep it simple. Do you mind sharing what you injected with? How much of a difference have you found this makes? Is it just a competition thing, or would you do it for all your home cooks as well?

Everyone was pretty please with my brisket, and it was definitely good, but there is no doubt that it did not look as good as yours.

Thanks,
Clay

[pat]

Beautiful looking brisket Bob!

[Mister Bob]

OK, Bob, I did a prime brisket yesterday as well...but you kicked my butt. Do you mind if I ask you a few questions?

1. Trim: mine started at 13.97 pounds and I trimmed 5 pounds of fat. Cook weight = 9 pounds. I couldn't believe the fat when I weighed it. $30 in the trash. Do you know what your cook weight was?

2. Cook time: your total was 9.5 hours. 6 hours to foil and then 3.5 hours to 200. This is where our cooks diverged. I was basically exactly 6 hours to 165 (foil) also. I expected that once I got it wrapped (with 1/2 can beef broth) that it would march up in temp pretty steadily...it did NOT. It moved up OK into the 180's, but then the process of getting from 180 - 185 took forever. It moved a little better from 185 - 195, but still pretty slow. I was worried I was going to have the exact same problem as before with it never getting buttah soft and drying out, but when I probed it at 196, it was *basically* buttah soft in 90% of the places I probed. So, I pulled it, double wrapped it and put in my toweled pre-heated cooler "cambro". (I did not separate the point, just figured I would have some fattier pieces for those who wanted.)

The thing that made me really nervous during the cook and just didn't seem right was how long it took to increase in temp once it was in foil. I thought it was supposed to increase pretty steadily once you foil. Mine was in the foil for 6 hours to get from 165 to 195!

The only real difference in our prep was that I did not inject. I was trying to keep it simple. Do you mind sharing what you injected with? How much of a difference have you found this makes? Is it just a competition thing, or would you do it for all your home cooks as well?

Everyone was pretty please with my brisket, and it was definitely good, but there is no doubt that it did not look as good as yours.

Thanks,
Clay


Clay,

1- I didn't weigh before and after, but I would estimate I trimmed about two to three pounds of fat. Cooking weight would be between 13 and 14 pounds. I didn't trim the fat cap on the point side at all.

2- All briskets are different. Some stall at 160, and some stall at 180. Some push right through the stall even in foil, and some seem to just sit there forever. You just need to be patient and cook it 'til it's done. Don't give up, sometimes it has to go all the way to 205 or even 210. I plan my brisket cooks to finish 4 hours before dinner just in case I come across a stubborn one so I still have time for the all important rest.

3- I injected with Butcher's Brisket Injection, mixed with beef stock instead of water and just a dash of Worcestershire Sauce. I inject all my briskets, comp and home because I like to infuse with extra flavor, and I also think it produces a more tender finished product more consistently.

[Bbqin fool]

Now that's a brisket! How was the pull test? Moistness? Flavor? Great smoke ring and glaze on burnt ends!

[Mister Bob]

Now that's a brisket! How was the pull test? Moistness? Flavor? Great smoke ring and glaze on burnt ends!

Thanks, the pull test was perfect actually, just the right amount of stretch and then easy separation. It was really moist and delicious too. I would score this one very high, hopefully the judges at my next comp will agree! :-D

[Bigmista]

Great job! Looks mighty damned tasty.

[btcg]

Excellent Bob!

[MattG]

Mmmmm wooo hooo thats looks mighty good

[NS Mike D]

BTW, great write up on the trimming process as well in the link. I bookmarked it

[bbqwilly]

Great looking brisket.

[TELL YOU WHAT BBQ]

Bob...I'm really diggin your 'pan system' --- EZY CLEAN up!! Disposable cooling racks?

p.s.-- try not to submit such a good lookin box in New Paltz!!

[JMSetzler]

Next up in my competition practice rotation is brisket. I started yesterday afternoon with a beautiful 16# prime packer.

...

A couple more practice runs and I think I'll be ready for my season opener in May.

In my uneducated point of view, how much more practice do you need? If it could look any better than that, I'd love to see it.

[Phubar]

I'm not worthy of looking at this!

[BBQ_MAFIA]

Looks fantastic.

[Big George's BBQ]

That looks Great I think you are ready for your first Comp now Thanks

[heli_man]

Nice smoke rings on the brisket and the pasta salad is makin me drool. I have been sick and havent been able to eat much in the past week but would risk getting even sicker for some of that brisket!

[FiremanVinny]

perfection

[bxmartin]

Where do you guys find these prime briskets? local? mailorder? I gotta try one!

[rakerb]

That looks amazing!

I am so jealous of that brisket! If only I could get something even close to that!

Thanks,

Brad

LBGE, SBGE, (2X) 18.5 WSM, Mini WSM, ECB, Gasser

[gh5120]

Bob that looks great!!!:clap2:

[Andy W.]

9 - 9 - 9

Very Nice!

[Big_Alvin]

looks like a winner. nice job

[The Cosmic Pig]

Where do you guys find these prime briskets? local? mailorder? I gotta try one!

^^^ What he said! And thanks so much for sharing your techniques! :clap2:

[Tack]

Without a doubt one of the best looking briskets I have seen here!!!!!!

[The Cosmic Pig]

One more thing, Mr. Bob; It appears as though you left some fat on the bottom of the slices. Would you turn it in that way, also? Probably not on the top, though, correct? Once again, thanks for a great lesson! You moved my brisket knowledge ahead tremendously!

[Mister Bob]

Where do you guys find these prime briskets? local? mailorder? I gotta try one!


Make friends with a butcher.


One more thing, Mr. Bob; It appears as though you left some fat on the bottom of the slices. Would you turn it in that way, also? Probably not on the top, though, correct? Once again, thanks for a great lesson! You moved my brisket knowledge ahead tremendously!

In a comp, that little bit of fat would be hidden by the garnish, so it wouldn't effect appearance scores. I personally like that little bit of fat left on for taste. Some judges might agree, some might not...

[BenR]

What temp do you keep your Cambro at, and how long do you let it rest before slicing? I'm assuming I could use an oven with a baking pan filled with water to get a similar affect at home?

[BenR]

Also, where did you get those aluminum pans with racks inside them that you've got the brisket cooking in?

[TomB]

Looks great!

[Will32Rod]

Looks mighty good, would get a call for sure on that turn in.
Nicely done!

[Mister Bob]

What temp do you keep your Cambro at, and how long do you let it rest before slicing? I'm assuming I could use an oven with a baking pan filled with water to get a similar affect at home?

There is no heat source or temperature control on a Cambro, it's just a fancy cooler. I put a pan of boiling water in the Cambro about a half hour before the meat will go in to heat it up. If you don't have a Cambro, I guess you could use the oven set on 'warm', but I think a cooler would be a better bet. You do want the temperature to come down some before slicing.

I rest a minimum of one hour, but I prefer at least two and don't mind up to four or five hours. Wrapped in foil and towels it will still be hot when you slice.

Also, where did you get those aluminum pans with racks inside them that you've got the brisket cooking in?

That's just a foil pan with a cooling rack inside. The foil pans I buy at a party supply store and the racks at a kitchen supply store. You can also buy them on Amazon.com
http://www.amazon.com/Chicago-Metallic-Non-Stick-Cooling-2-Inch/dp/B003YKGRGY/ref=sr_1_3?ie=UTF8&qid=1328966379&sr=8-3

Good luck, and smoke on!

[Wampus]

Off the farkin HOOK!

I dig your blog too! I've been on it a few times lately. Great tutorials!
That brisket look stellar!:thumb: