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View Full Version : Live USDA Choice Brisket Tonight! {PR0N}


twinsfan
06-20-2012, 09:51 PM
Well, I lied. There's some uncooked shots, but theres more to come early this morning into the afternoon.

While you're there, I've got a 5.6 LB Choice Brisket from Costco. Looking at it I'm guessing it's part of a monster point, but I've never cooked a packer so I can't tell you.

Just rubbed it down, I'm gonna wake up in 5 hours or so (4:30ish AM EST) and start the brisket. Gonna try to do it extremely slow, looking for great bark, tenderness, and flavor. Cooking it over oak coals, which I'm told is the classic way in the Austin area. :grin:

I'm too cheap to pay the $3 for Tapatalk, so I'll be taking photos on Instagram and they'll upload to my web viewer for BBQ cooks, which you can find here:

http://web.stagram.com/n/twinsfan1127/
http://web.stagram.com/n/twinsfan1127/

The posts there will be a lot more frequent, then here, till I get the entire cook done.

Here's some pics in the meantime

http://distilleryimage4.s3.amazonaws.com/1607507abb4711e1b2fe1231380205bf_7.jpg

http://distilleryimage8.s3.amazonaws.com/df909da0bb4911e1be6a12313820455d_7.jpg

Thanks! Have a good night

Moose
06-20-2012, 09:55 PM
Can't wait to see your progress! That definitely looks like a large flat, IMO. Keep us posted!

caseydog
06-20-2012, 10:01 PM
Good luck with the brisket. I've lost track, are you old enough to drive to the store to buy the meat? I only ask that so those who don't know you will cut you some slack, and help out.

Then again, they may have pity on you because you are from New Jersey. :becky:

Nobody needs to know that I'm also from New Jersey.

What are you cooking on these days? Did the parents let you build a UDS?

The rub looks good. What's in it?

CD

twinsfan
06-20-2012, 10:09 PM
Thanks CD and Moose. NJ has insane laws about licenses, 17, so not quite. I wish

Brisket in the supermarkets here is $6-7 a pound so this is a bargain, best I can do. Bet this stuff grows on trees down there. :-D

Still cooking on the ECB. Trying to get out of the gutter (and the grease fires). Am in the process of buying a drum, the parents are OK with it now that I'm scheduled to do KCBS comps vs. backyard ones.

Uhh it's ton of fine ground black pepper, chile de ancho and arbol powder, salt, and a little paprika, cumin. Pretty basic, took some ideas from a couple brisket rubs I saw online.

Thanks for catching up CD. Hope everything's good on your side? You send me a brisket and I send you a pizza? :-D

meatwagon
06-20-2012, 10:22 PM
Holy smokes! I thought Brisket was expensive in Alaska @ $2.99/lb. Sympathy for living in NJ indeed. Wish I had started learning to Q when I was 17. Good luck!

bigabyte
06-20-2012, 10:41 PM
Looking forward to the show!:cool:

silverfinger
06-20-2012, 11:11 PM
Will be watching. I have not cooked a good brisket so far. So, just watching and learning.


Sent from my iPhone using Tapatalk in stealth mode.

twinsfan
06-21-2012, 06:06 AM
http://distilleryimage11.instagram.com/c2578d1abb9011e1af7612313813f8e8_7.jpg

Started an hour thirty late. Whoops

Garyclaw
06-21-2012, 06:16 AM
Lookin' Good!

Nice hunk of meat.

Boshizzle
06-21-2012, 06:32 AM
Looking good so far!

bigabyte
06-21-2012, 06:59 AM
I'm hungry already!

twinsfan
06-21-2012, 08:02 AM
http://distilleryimage10.s3.amazonaws.com/0cb46b6ebb9411e1bf341231380f8a12_7.jpg
The ECB doing it's work

It's a miracle! The El Cheapo Brinkmann has pretty much held a 210-225 F temperature for two hours. Typically it spikes between 450, 150, and all out greasefire. This makes life so much easier.

http://distilleryimage5.s3.amazonaws.com/d7bdb836bba011e1b00112313800c5e4_7.jpg

Nothing much new to see two hours in, a nice crust is forming though. Doing this really low heat, just a shade over 200 F with a mix of briquettes and hardwood coals.

frognot
06-21-2012, 08:12 AM
Remember, young Padawan, "if you're lookin' you ain't cookin'!" and "it's done when it's done!"

Congrats on your first brisket.

twinsfan
06-21-2012, 08:34 AM
Thanks! I thought the thermometer was broken with the temp somehow staying the same, so I had to make sure I didn't have a hockey puck.

twinsfan
06-21-2012, 10:05 AM
4 Hours.. Getting There Really Slowly

http://distilleryimage1.s3.amazonaws.com/4ee99bbcbbb211e192e91231381b3d7a_7.jpg

CarolinaQue
06-21-2012, 10:24 AM
Is there a reason you keep opening the lid? That things gonna take at least, 1 1/2 hours a lb at those temps. Lookin' good so far though!!!

billham
06-21-2012, 10:30 AM
WoW Twins you're only 17 I am going to try my luck at my first brisket this weekend for my 17yr old sosns graduation. Good luck and i'll be watchin for sure. I am going to see what restaurant depot has to offer in the way of brisket. Looks good so far!

twinsfan
06-21-2012, 10:40 AM
Carolina: at the 4 hour point a signature grease fire broke out on the ECB. Because I don't use a water pan (takes up too much space) and there's no air control, the second my smoker hits 260, it pretty much explodes into 425+ F temps (grease) and I gotta open the lid to cool it down. Thought I'd snap a pic while I was at it. Thanks for the advice, I totally understand that though. I hate that barrel sometimes :evil:

Well, I mis wrote, license laws here are 17, I'm 16. Good luck bill! Congrats to your son for graduating soon!


thanks, keep you guys posted. Still fighting temps down from a peak at 430, back down to 310 now.

billham
06-21-2012, 10:48 AM
Carolina: at the 4 hour point a signature grease fire broke out on the ECB. Because I don't use a water pan (takes up too much space) and there's no air control, the second my smoker hits 260, it pretty much explodes into 425+ F temps (grease) and I gotta open the lid to cool it down. Thought I'd snap a pic while I was at it. Thanks for the advice, I totally understand that though. I hate that barrel sometimes :evil:

Well, I mis wrote, license laws here are 17, I'm 16. Good luck bill! Congrats to your son for graduating soon!


thanks, keep you guys posted. Still fighting temps down from a peak at 430, back down to 310 now.


Now that's dedication lol. You should build a UDS Man!

Norm
06-21-2012, 10:49 AM
Looking good!

You've got my respect, heck I can burn a brisket in the egg if I'm not careful. Don't think I'd even try it with your brinkman.

CarolinaQue
06-21-2012, 10:54 AM
Ahhh...I see young grasshoppah!!! I still can't believe you're only 17 and stepping out like you are! Good for you! I think that if you keep this up, we could be saying, "we knew him when"!!!

But dare I say, if temps get to hard to control in that ECB, the oven can be yoour best friend!!! Better to save a potential dissaster and eat well rather than loose the battle to an ECB for purity's sake!!!

twinsfan
06-21-2012, 11:02 AM
Thanks guys. The words are very appreciated, especially from a bunch of people experience with this stuff. It looks like it settled back down at 270 F, I think. No real thermometer on the outside. It's a guessing game! :-D

I'm at the five hour point, and since I've never done more then a 2 LB flat, I'm curious whether I should flip it. It's obviously fat side down, and I'm inclined to keep it that way, but I was curious what experts thought.

Carolina, I've went to the oven quite often. :-D Right now it's holding out but we'll see. I'm hoping to soon build a UDS or buy the 18'' WSM.

Thanks again, more pics coming whenever I'm close to burning down the house again.

CarolinaQue
06-21-2012, 11:11 AM
I'm thinking that as small as that brisket is, I'd foil with a little beef broth here soon to finish it out. But that's just me. I find that smaller ones tend to dry out easier.

pork_butt
06-21-2012, 11:52 AM
Carolina: at the 4 hour point a signature grease fire broke out on the ECB. Because I don't use a water pan (takes up too much space) and there's no air control, the second my smoker hits 260, it pretty much explodes into 425+ F temps (grease) and I gotta open the lid to cool it down. Thought I'd snap a pic while I was at it. Thanks for the advice, I totally understand that though. I hate that barrel sometimes :evil:

Well, I mis wrote, license laws here are 17, I'm 16. Good luck bill! Congrats to your son for graduating soon!


thanks, keep you guys posted. Still fighting temps down from a peak at 430, back down to 310 now.


Twins, have you tried the 'playsand mod'. The water pan filled about 1/2 way with playsand and covered in HD aluminum foil will act as a heat sink and drip pan all in one.

I have the ECB and have never spiked higher than about 280*.

Good luck

twinsfan
06-21-2012, 12:21 PM
That's very cool! I've heard about using sand before. Does it generally make it more or less efficent? I've always been cautious about water or sand because I thought it'd eat up coals.

6 hour mark, getting much darker bark, starting to probe better. Not close to butter yet, but a little less resistance.

EDIT: 6 1/2 HOURS: http://distilleryimage10.s3.amazonaws.com/8548f4e0bbc711e192e91231381b3d7a_7.jpg

pork_butt
06-21-2012, 12:47 PM
That's very cool! I've heard about using sand before. Does it generally make it more or less efficent? I've always been cautious about water or sand because I thought it'd eat up coals.

6 hour mark, getting much darker bark, starting to probe better. Not close to butter yet, but a little less resistance.

More efficient. I tried water in the pan once. It kept the temp to around 210*, which is really to low for my liking. With the playsand mod I can hold the temp at 235-250* for most of the cook. When it gets a little windy, that is when I will usually spike. I have NEVER had a grease fire.

Hope this helps.

frognot
06-21-2012, 03:08 PM
Don't flip it. Keep that fat side down as insulation from heat flare-ups.

El Ropo
06-21-2012, 03:34 PM
Water takes a lot of BTUs to keep it at boiling temp. Using sand or just empty water pan covered in foil is far more efficient. Added bonus, it's easier to maintain higher cooking temps without burning through all your fuel.

Gotta say this.. Stop peeking! FYI, when you open the cooker you aren't cooling it down as much as adding more oxygen to the mix.

billham
06-21-2012, 05:05 PM
Any more word on the cook man? I personally think this is awesome and wish my son had that kind of dedication to something anything lol. WHERES THE BEEF!?

CarolinaQue
06-21-2012, 05:41 PM
That's very cool! I've heard about using sand before. Does it generally make it more or less efficent? I've always been cautious about water or sand because I thought it'd eat up coals.

6 hour mark, getting much darker bark, starting to probe better. Not close to butter yet, but a little less resistance.

EDIT: 6 1/2 HOURS: http://distilleryimage10.s3.amazonaws.com/8548f4e0bbc711e192e91231381b3d7a_7.jpg

That bark is looking pretty darn good!!!:clap2:

Will work for bbq
06-21-2012, 06:13 PM
Lookin' Good!!! :hungry:

PatAttack
06-21-2012, 06:21 PM
Looks good so far!

Is it done yet??:hungry:

We're waiting...

twinsfan
06-21-2012, 07:06 PM
Apologizes! I had to pull it and rush out the door and didn't get to post pics till now.

here they come..

twinsfan
06-21-2012, 07:10 PM
It got pulled at 3:20 PM, after nearly eight and a half hours.

http://distilleryimage11.s3.amazonaws.com/bf6ac20ebbd411e1989612313815112c_7.jpg

http://distilleryimage5.s3.amazonaws.com/c9e8246abbd411e1b10e123138105d6b_7.jpg

http://distilleryimage7.s3.amazonaws.com/d548a2d0bbd411e1b00112313800c5e4_7.jpg

It was a fantastic cook. I was running out the door so I only got to cut a lil piece of the end, but i can say it had distinct bark which was very peppery, which worked with the beef perfectly, and plenty of smoke flavor. I've never had brisket west of the Mississippi and the closest to smoked brisket is probably something similar to Famous Dave's, so this had no competition even after a tiny bit. The meat was even moist on the edges, I can't wait to cut into the middle. My only concern is the center was on the verge of butter, but after a rest i think it'll be perfect.

I could not have brisket for dinner tonight but I will make a sandwich tomorrow and report more. In fact, I might go in there right now and cut a piece to give a better idea of the smoke ring.

Thanks guys for all the comments! Food has went from sometimes very good, sometimes alright, to a fairly consistent product in two years. Starting to enter some competitions and I've been vending on the school campus to great result. Long learning curve but after cooking every weekend for a couple years it's become far more consistent. I appreciate all the support + advice. More pics coming tonight and tomorrow!

twinsfan
06-21-2012, 07:30 PM
And shots from inside...

http://distilleryimage8.s3.amazonaws.com/8592aa16bc0011e1a9f71231382044a1_7.jpg

http://distilleryimage5.s3.amazonaws.com/866dd1a4bc0011e180d51231380fcd7e_7.jpg

http://distilleryimage3.s3.amazonaws.com/9021a716bc0011e192e91231381b3d7a_7.jpg

It was great tasting! A little too peppery, for sure. Went a little heavy on that stuff thinking beef + pepper would be perfect. Also, although it's tender, it's not come apart in your mouth. Just a little chew. When I warm it back up I may give it a few minutes to loosen up.

Otherwise, I really liked it. Best brisket I've ever had or made, that's for sure. Good night,

Boshizzle
06-21-2012, 07:31 PM
You have more will power than I have. I would have cut off a hunk of that beauty. Nice job!

bustem55
06-21-2012, 08:10 PM
That looked great. I feel your pain about being in NJ and not being able to find good que outside your own back yard. Keep up the good work.

Sent from my SPH-D710 using Tapatalk 2

billham
06-21-2012, 08:14 PM
Dude that looks great and i hope mine looks half as good as that does.

Q-Dat
06-21-2012, 08:46 PM
Great job! I wish my first brisket had come out like that!

PatAttack
06-21-2012, 08:47 PM
Now you have an excuse to buy a nice brisket knife! It won't be your last. I guarantee.

Looks great, TF!!:thumb:

twinsfan
06-21-2012, 10:05 PM
Thanks guys! Appreciated, found it easier then I thought it'd be

frognot
06-21-2012, 10:29 PM
Good job there! That's a great lookin' brisket!

Norm
06-22-2012, 07:24 AM
Nice!

Al Czervik
06-22-2012, 07:55 AM
http://distilleryimage8.s3.amazonaws.com/8592aa16bc0011e1a9f71231382044a1_7.jpg

Looks great TF! :clap:

Garyclaw
06-22-2012, 10:44 AM
Awesome Man!!

You did Great!

I learned alot when I did my first brisket.....and you get to eat the rewards too.:-D