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View Full Version : 2nd attempt at over night brisket


kgressler
02-23-2013, 01:36 PM
Been lurking for a few months decided to join in the fun.
A little back ground. I got my first smoker this past summer(18.5 WSM) and have been enjoying it ever since. I think I enjoy the whole process of preparing and smoking/drinking then the eating. I enjoy the getting friends and family around to eat what I have cooked.
My experience has been a handful of butts. And it took me till the 3rd one till I got it to the point where I would feel comfortable enviting people over. Pork ribs I've done 3 times and they have improved but still just not there. But I think it was mostly due to time constraints and people looking at me like they are dying of starvation. So a little patients next time and I think my pork ribs will be damn good.
This is now my 2nd whole packer that I have done. First one turned out pretty good. Actually much better then I hoped. I think I pulled it maybe a half hour to an hour too soon. Temp was 205 and probed like budda in the point but the flat was just not quite there. Was worried about the high IT temp so I pulled it. Wrapped it in a faux cambro for 3+hours. A few days later I realized my thermometer was not calibrated and was about 10 degrees off. Lesson learned.
Tonight smoke is going to be very similar to my last attempt. With a few exceptions. Last time I used a homemade rub wich i just didnt think added as much flavor as I'd liked so tonight I'm using a base of Montreal steak seasoning and then adding some brown sugar and cayanne pepper.

Made an injection with some low sodium beef broth and Montreal steak seasoning. Got all this done around 1 this afternoon and will let it sit till in fridge till I start the smoke at around 3 am.
Il throw a few photos up from my iPhone of the prep work. And of coarse during and the finished product.
If there are any criticism I am open to hear any and all.
Thanks for reading and wish me luck.

Ron_L
02-23-2013, 02:23 PM
Good luck!

Don't worry about the point. Cook it until the flat is probe tender. There is enough fat in the point so it will be fine.

kgressler
02-23-2013, 02:34 PM
Here is the 16lb piece of yum yums. I read somewhere online that you should try and by one that will fold over itself when you hold it in the middle. This one was the best one SAMs had. It folded over nicely. Strange thing is all the briskets were marked 2.38lb but 3 and the 3 that were marked 2.48lb were the ones that were not stiff as a board. Not sure why the .10 difference but I picked the one that was the least firm so we will see if this makes a difference.

kgressler
02-23-2013, 02:38 PM
Trimmed it up real nice like. Well over 2 lbs of fat.

kgressler
02-23-2013, 02:40 PM
And here we go with the rub and injection. Wrapped it up tight and in the fridge it went. Will add some more rub right before I throw in on the WSM in the morning.

code3rrt
02-23-2013, 03:51 PM
Lookin' forward to seein' the finished product.

$billBBQ
02-23-2013, 04:32 PM
Looks good - I agree with Ron cook the flat so it is tender, let it rest a bit then make burnt ends with the point. They are my fav part of a full packer.

KotaChuk678
02-23-2013, 05:47 PM
Keep us posted!

kgressler
02-24-2013, 04:26 AM
It's mighty cold this morning. 17 degrees little to no wind but its down right chilly out. Took awhile to get it up to temp. Normally within 20 minutes its set and ready to go but this cold has made it tough. Filled the 18.5 WSM as full ad I could and used 3/4 full of coals in the starter.
Using some white oak and a little apple I had laying around.
Gonna try and get some more sleep if its possible should be close to wrapping around 9 or so in the morning.

kgressler
02-24-2013, 08:49 AM
I'm about 5 hours in right now took temperature in a few spots. To see where I'm at and it's between 155 and 162.
Woke up with my pit temp around 275 a little higher then I want so I closed the vents a little more. Cooking a little faster then I though but I'm sure the stall isn't far off. Will wait another hour and then wrap it.

Oldbob
02-24-2013, 08:54 AM
Looks Great so far !!

bmonkman
02-24-2013, 09:32 AM
Looking forward to seeing the final product. Like what I am seeing so far. :thumb:

Bludawg
02-24-2013, 09:55 AM
:tsk::tape:

Skidder
02-24-2013, 09:56 AM
Looks great but move that smoker away from the wall a bit. Safety first!

Pitmaster T
02-24-2013, 09:58 AM
ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh hhhh yummy

Mr Baloo
02-24-2013, 10:01 AM
Brisket is my favorite... looks great!!!!

kgressler
02-24-2013, 10:24 AM
Looks great but move that smoker away from the wall a bit. Safety first!

Yeah good call. I had it tucked in close because last week it was pour down rain when I was doing a couple of Pork loins.

Wrapped it up in paper around 9 this morning. IT was about 180. Appears the 275 pit temp lasted throughout the night while I was cooking. I wouldnt be surprised to see it finish by 11. Which is about 2-3 hours sooner then I expected.
The smells is amazing. I also have a few potatoes I plan on throwing on there later today as well.

kgressler
02-24-2013, 10:28 AM
:tsk::tape:

Could you elaborate? Not really sure I understand. If you have something to add or if you think I am doing something wrong please share. A couple of smillies doesnt really help me.

kgressler
02-24-2013, 11:18 AM
Hour 7 and the sun is up and has really helped run the pit temp up and has helped melt some of this snow. Ive got 2 vents completely closed and one is just a sliver open. And its still around 260.

Finally hit the stall. Strange it didnt start till 180 and its been on 180 for the last hour and a half. Well thats about it I check back on it in another hour or 2.

kgressler
02-24-2013, 01:30 PM
8.5 hours in and it's getting pretty close. Point is done the flat is nearing 200 but still not probing well. Should be another 30 minutes. Pit temp had stabilized right at 240. Everything looks good. Will pull it and throw it in a cooler for a few hours before slicing.

kgressler
02-24-2013, 01:33 PM
Forgot to attach the photo. Sorry not the best photo with the sun and shade playing tricks.

kgressler
02-24-2013, 03:11 PM
Finally finished. Total time was 10 hours. Looks pretty good letting it rest for 15-20 minutes then its wrapped and held for another 2-3 hours ready for dinner will post a few of the finished product later.

LoneStarMojo
02-24-2013, 03:32 PM
Great lookin brisket! I look forward to the final photos.

El Ropo
02-24-2013, 05:57 PM
Could you elaborate? Not really sure I understand. If you have something to add or if you think I am doing something wrong please share. A couple of smillies doesnt really help me.

I can only guess what he wanted to say, since I'm still half asleep, I'll hazard a guess.

If your pit wants to roll at 275, just roll with it. No need to go fussing with the vents. Some people around here go as high as 350, powering through cooks, it shaves many hours off the cook times with very little difference in final result.

Your thermo is in the point. Most people when using a thermo on brisket packers, poke it into the middle of the flat. The flat is all you are concerned with, the point will take care of itsself.

That about right blu?

1MoreFord
02-24-2013, 10:46 PM
Looks great but move that smoker away from the wall a bit. Safety first!


Also, it needs something nonflammable under it. Sitting on a bare wooden deck is not good.

kgressler
02-25-2013, 05:47 AM
I can only guess what he wanted to say, since I'm still half asleep, I'll hazard a guess.

If your pit wants to roll at 275, just roll with it. No need to go fussing with the vents. Some people around here go as high as 350, powering through cooks, it shaves many hours off the cook times with very little difference in final result.

Your thermo is in the point. Most people when using a thermo on brisket packers, poke it into the middle of the flat. The flat is all you are concerned with, the point will take care of itsself.

That about right blu?

Ok gotchya on the pit temp sounds good. As far as taking the temp on the brisket. I took the temp in about 4-5 spots it just happens that it was in the point when I took the temp.

Doesnt matter. I pulled it at 207 in the flat and it was pretty tender but not the butta that people talk about. Let it rest and it was still "dry" I cant beleive I under cooked it and it makes no sense that i over cooked it. The flat just didnt turnout as I expected.The flat wasnt too bad where it was closest to the point but and near the bottom where the fat cap is/was.
The point was hard to slice. Very moist but just kind of fell apart when I sliced it. Perfect for being pulled.

Kind of frustrating really thought I had all my bases cover this time.
May be time to scrap brisket all together.

bmock
02-25-2013, 07:48 AM
This is what happened to me on my first attempt! Gotta keep trying. Next weekend I'll try it again.

MisterChrister
02-25-2013, 07:51 AM
Don't give up, sounds like you're getting close except for the juicy factor. It happens to everyone, brisket is one of the more challenging cuts to master. But you will get it sooner than later if you keep trying. Thanks for the detailed posting on this cook.

accuseal
02-25-2013, 07:56 AM
Ten hours could be a bit on the short side. I'd throw away the thermometer and just probe the flat until tender.

kgressler
02-25-2013, 11:51 AM
Ten hours could be a bit on the short side. I'd throw away the thermometer and just probe the flat until tender.

That's what I was thinking but with the IT temp at 207 would going higher just overcook it?
I was probing every 20-30 minutes after 195 and the flat just never relaxed.

whiteboycustom
02-25-2013, 12:50 PM
heck i say keep all that fat on there, just trim off the hard fat

fat = juicy flavor

kgressler
02-26-2013, 08:06 AM
heck i say keep all that fat on there, just trim off the hard fat

fat = juicy flavor

Thought I left a lot of fat on there. Much more then I did the previous time.
Very frustrated. Feel like I did everything right and the flat was still leather.

speers90
02-26-2013, 08:22 AM
Since you didn't post any pics of the finished product I will ask: did you slice it properly?

accuseal
02-26-2013, 08:48 AM
That's what I was thinking but with the IT temp at 207 would going higher just overcook it?
I was probing every 20-30 minutes after 195 and the flat just never relaxed.

Sometimes they can be really stubborn. I foil after the bark is set so that it doesn't dry out.

dwfisk
02-26-2013, 09:12 AM
Don't stop now! Hell, I probably ruined 6 or 8 of my first dozen and still screw one up every once in a while, but man when you nail one its worth all the frustration. And, like my boys say a little tough or dry is a bunch better than none or the chit you get in most chain joints!

kgressler
02-26-2013, 11:51 AM
Since you didn't post any pics of the finished product I will ask: did you slice it properly?

I believe I did. I seperated the flat from the point. Cut against the grain on the flat 1/4 inch slices or so. The point I had trouble slicing because it was so juicy so I chopped it.

kgressler
02-26-2013, 11:53 AM
Sometimes they can be really stubborn. I foil after the bark is set so that it doesn't dry out.

I didnt foil. I did you paper paper though. When I pulled it the top didnt look dryed out at all. There was moisture on the surface of the brisket though out the entire cook.

kgressler
02-27-2013, 01:08 PM
Bumping this up to see of anyone has any helpful ideas as to why the flat was dry.
Anything i should have done differently?

luke duke
02-27-2013, 02:15 PM
Here is the 16lb piece of yum yums. I read somewhere online that you should try and by one that will fold over itself when you hold it in the middle. This one was the best one SAMs had. It folded over nicely. Strange thing is all the briskets were marked 2.38lb but 3 and the 3 that were marked 2.48lb were the ones that were not stiff as a board. Not sure why the .10 difference but I picked the one that was the least firm so we will see if this makes a difference.

The cheaper ones may have been select and the more expensive ones choice.

AustinKnight
02-27-2013, 02:36 PM
Ok gotchya on the pit temp sounds good. As far as taking the temp on the brisket. I took the temp in about 4-5 spots it just happens that it was in the point when I took the temp.

Doesnt matter. I pulled it at 207 in the flat and it was pretty tender but not the butta that people talk about. Let it rest and it was still "dry" I cant beleive I under cooked it and it makes no sense that i over cooked it. The flat just didnt turnout as I expected.The flat wasnt too bad where it was closest to the point but and near the bottom where the fat cap is/was.
The point was hard to slice. Very moist but just kind of fell apart when I sliced it. Perfect for being pulled.

Kind of frustrating really thought I had all my bases cover this time.
May be time to scrap brisket all together.

You need to go on feel save the temp thing for chicken. When it feels like butter you pull it. I check my briskets with a thermopen through the butcher paper in the middle of the flat at the top not sides for feel and don't even look at temp. A brisket will firm up kinda plump a little before its ready, you don't want to keep stabbing a brisket with a probe you will let out all it's juice. When you pull it using butcher paper you place it still wrapped on the bottom of a cambro, latch the cambro but don't lock it (keep it cracked) for 30 min to vent and kinda warm, or leave it out on a table top still wrapped to cool 30 min before you stick it in a cooler/cambro. Also I didn't start getting the results I wanted tell I cranked up the heat to 300+ cooking them in 4-5 hours and given a long 4 hour hold.

Brisket is the hardest to figure out and a well cooked one is worth all the hassle, you have to keep trying brotha.

Big M1ke
02-27-2013, 06:09 PM
Don't give up man. Keep pluggin away. You'll get it :thumb:

cbudka
02-27-2013, 06:56 PM
:) :)