PDA

View Full Version : First brisket... Pron


porkingINpublic
06-04-2012, 09:59 PM
So I am trying my first brisket.... Trimmed it up, injected with some minced rub & beef broth, and then rubbed with peppered cow!

Now sit and wait for 6 am. I'm looking to do an 8-10 hr cook on my UDS at about 250*. I'll follow up with pron!

http://i1057.photobucket.com/albums/t384/tate2326/7c6239d8.jpg

http://i1057.photobucket.com/albums/t384/tate2326/c8c3664b.jpg

http://i1057.photobucket.com/albums/t384/tate2326/97cc174b.jpg

Big Bears BBQ
06-04-2012, 10:22 PM
Looks like your off to a great start looking pretty sweet all rubbed up ...

Hook_Line_and_Sinker
06-04-2012, 11:36 PM
That's a mighty aggressive trim you did there

Hope it works out great!

Keep us posted

retired trucker
06-04-2012, 11:53 PM
That's a mighty aggressive trim you did there

Hope it works out great!

Keep us posted

^^^^^^
What he said.

AustinKnight
06-04-2012, 11:59 PM
I'll be watching :beer::D

GreenDrake
06-05-2012, 07:14 AM
Got to see this one evolve, I have trimmed briskies up that tight before too, do update us on the progress.

porkingINpublic
06-05-2012, 08:42 AM
I just put it on the smoker. I based my trim on the guys from howtobbqright.com. I'll post pics throughout

porkingINpublic
06-05-2012, 03:32 PM
Brisket finished wwwwaaaaayyyyy to fast. The internal temp was at 190* in just about 4 hrs. That was at 250*.... I was told it would take 8 hrs.... I took it off & I'm gonna put it back on closer to eating time. And just pray it's not overly dry.

landarc
06-05-2012, 03:34 PM
Wow, that seems fast. It still could turn out great though.

MarleyMan
06-05-2012, 03:39 PM
^^^^^^
What he said.

Agreed, you need to have some of that fat left to "baste" the meat and help keep it moist.

You want to leave around 1/4" of fat on the "fat cap" side. I trim out the hard pockets of fat but still leave some on the opposing side.

Check this link out for "Brisket 101"

http://www.bbq-brethren.com/forum/showthread.php?t=57882

this link has some good photos and description for trimming

http://www.virtualweberbullet.com/brisketselect.html

Sorry to hear it didn't turn out well for you, although now you have learned from your mistake and won't repeat it again. Don't feel bad, it happens to all of us and that's how we learn ...trial & error!

The_Kapn
06-05-2012, 04:07 PM
Great job on the trimming.

It should come out fine with the time and temp you used.

Let us know the results--OK?

TIM

Grafixgibbs
06-05-2012, 04:10 PM
Was it a full packer or a flat? I found flats take about 4 hours max to cook but with the point still on it it increases the time. There is nothing wrong with a hot and fast brisket as long as it tastes good.

porkingINpublic
06-05-2012, 04:26 PM
It was a full packer. I left some fat on the backside but not a 1/4 ".

I never thought of 250 as hot and fast. I sent my wife to the store to get just a flat incase this one went wrong. I lowered the temp on my drum to 225* and it's doing as expected. At about 2 hrs it's just starting to hit 155-160. So I could see this smaller flat taking 4-5 hrs.

The whole packer was about the same thickness as the single flat I'm doing. So I guess it makes sense.

DevineSwine
06-05-2012, 04:31 PM
The first brisket i did i use ( packer that is ) the Myron Mixon method. My wife bought me his book for christmas. All i can say is buy it and try it, Told me to inject and rub then sit in a foil pan refridgerated over night. Cook it at 350* for 2.5 hrs and then cover til IT was about 200 then wrap and rest till eating let me tell so simple great piece of meat.

MarleyMan
06-05-2012, 05:05 PM
Well keep us posted and let us know how they turn out.

Regardless, I am sure you will have some good eatin' tonight! :thumb:

Smokendink71
06-05-2012, 05:10 PM
seems like my drums always cook faster

MarleyMan
06-05-2012, 08:29 PM
I watched the videos on that site www.howtobbqright.com (http://www.howtobbqright.com)

I have never seen anyone trim that much off of a brisket, I see why your trim was so "aggressive" as mentioned above.

I understand you would get more bark that way, but does anyone else trim briskets like this? Or do it for comps only?

It just seems excessive to me and the brisket needs the fat in my opinion to keep the flat moist.

:confused:

El Ropo
06-05-2012, 09:14 PM
but does anyone else trim briskets like this?

Not me!

To the OP, just because the temp is 190 doesn't mean it's "done". It's done when a probe inserts into the middle of flat with very little resistance, like a hot knife into butter.

You could cook it till "done", then wrap in foil and old towels and toss in a cooler for up to 6 hours to hold till serving time. It will still be way hot at that point. Be sure to slice across the grain on the flat.

LMAJ
06-05-2012, 09:20 PM
First brisket huh? Looking like a good start.

porkingINpublic
06-05-2012, 11:57 PM
Here is the burnt ends ready to go on for the last hour.

http://i1057.photobucket.com/albums/t384/tate2326/10a02bbd.jpg

The burnt ends were perfect! Big fan favorites! Didn't last long enough to take a good pic!

http://i1057.photobucket.com/albums/t384/tate2326/84cb71dd.jpg

Also did some chicken and pineapple. Pineapple was a major hit as well!

http://i1057.photobucket.com/albums/t384/tate2326/7354bc3c.jpg
http://i1057.photobucket.com/albums/t384/tate2326/46a68bbe.jpg

As for brisket... Did 2 separate flats. The one cooked and then finished off in juices ( broth & au jus) was more tender. The one cooked straight through for 4 hrs until 190* was dry and tough... Sauced them up and they were edible. Thanks for all the help.

http://i1057.photobucket.com/albums/t384/tate2326/6ec5d583.jpg

http://i1057.photobucket.com/albums/t384/tate2326/f1451ba3.jpg

landarc
06-06-2012, 12:02 AM
The dry and tough is really telling about the pulling at 190F, it looks like you had a good cook though. Next time, let the flat run until probe tender, in my experience, almost never below 200F.

porkingINpublic
06-06-2012, 12:14 AM
Yea I started reading the brethren brisket pages and I saw someone said something about going to 205* to get great tenderness.... Which seems backwards. You would think If you cook it more it'll dry out more... Next time I'm defenitly shooting for a higher temp.

retired trucker
06-06-2012, 12:36 AM
Just cooking to a higher temp may not give you the results you are looking for. Cook until it is "probe" tender. Your original temp of 190 was a good starting point to start probing for that "like buttah" feel. Also leave more of the fat on it to help keep it from being too dry when it is finally done.

You can always trim unwanted fat off after cooking, but you can't add any at that point. You might try foil or wrap in butcher paper next time. Experiment and find out what works out for you and your smoker. If it is eatable, its all good.

porkingINpublic
06-06-2012, 08:27 AM
I wrapped 1 and it was more tender. Just not as much as I would like.

Dan - 3eyzbbq
06-07-2012, 12:50 PM
Yea I started reading the brethren brisket pages and I saw someone said something about going to 205* to get great tenderness.... Which seems backwards. You would think If you cook it more it'll dry out more... Next time I'm defenitly shooting for a higher temp.

You have a lot of internal fat in a brisket. You need to cook it long to melt out that fat. If very little is melted out its tough, too much and its dry.

Also - The hotter you cook, the higher your finish temp needs to be. The lower your pit temp, the lower your finish temp on the brisket is.

Start using a probe at 195. When it feels like its going through butter, its done. Don't worry about the actual temp it says.

cowgirl
06-07-2012, 01:10 PM
Looks delicious!! Your chicken and pineapple are making me hungry too. :grin:

str8upnobs
06-07-2012, 02:45 PM
I watched the videos on that site www.howtobbqright.com (http://www.howtobbqright.com)

I have never seen anyone trim that much off of a brisket, I see why your trim was so "aggressive" as mentioned above.

I understand you would get more bark that way, but does anyone else trim briskets like this? Or do it for comps only?

It just seems excessive to me and the brisket needs the fat in my opinion to keep the flat moist.

:confused:

I agree always turns out fork tender for me when leaving most of the fat be & too dry if removed.

Nevertheless those finished pics look downright mouth watering , NICE!