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View Full Version : Need Advice on Smoking a Snake River Farm Brisket.


HeSmellsLikeSmoke
04-04-2013, 04:01 PM
I am stoked. I just picked up a 15 lb untrimmed weight American Style Kobe brisket for tomorrow's smoke. This is a first for me.

After reading a bit I have the following tentative plan using Aaron Franklin's video tutorial as my guide, but adjusting it to fit my schedule and the much better marbleing than I am used to. I have a roll of red butcher here and intend to do a light, mostly Kosher salt and coarse black pepper rub very similar to what AF used in the video. I don't want to inject.

I am using Wicked Good Weekend Warrier with post oak chunks I brought back from City Market in Luling.

I normally smoke brisket at 275-300 F. Aaron says 250 F, so I am thinking 275 F for this. I hear that this should probe like butter sooner than I have been used to but need to start in plenty of time to rest it and serve at 6:00 PM. I'm guessing it will trim out to be around 12-13 lbs, so at 275 F it should take around 10 hours to be ready to rest. I am torn between the WSM or the UDS for this cook at this point.

I would really appreciate your advice on this.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/C55CABFE-7571-45D8-98EF-29E2562D23DD-1222-00000082F43C5085_zps08b5c317.jpg

angryfish01
04-04-2013, 04:09 PM
If you don't mind me asking, How much was that a pound?

nthole
04-04-2013, 04:15 PM
A lot.

http://store.snakeriverfarms.com/competitive-bbq-collection/brisket-14lbs-to-17lbs/

HeSmellsLikeSmoke
04-04-2013, 04:20 PM
If you don't mind me asking, How much was that a pound?

Nothing.

I was asked to cook it by a good friend for a dinner that I will be attending as a guest. :biggrin1: He owns an inn which has food service. I believe his cost was around $6/lb.

CharredApron
04-04-2013, 04:34 PM
Nice, invite. The fat renders at a lower temp. Slow and steady wins the race!
jed

VA-Dave
04-04-2013, 04:38 PM
We expect pics of the whole process up to and including the unbuttoning of the pants after the meal.

(Figuratively speaking)

Dave

RangerJ
04-04-2013, 04:46 PM
Without knowing your UDS experience, I'd recommend the WSM for that fine piece of beef. Also, I suspect it will yeild alot less trim than your used to.

Good luck!

GrillsGoneWild
04-04-2013, 04:49 PM
We expect pics of the whole process up to and including the unbuttoning of the pants after the meal.

Dave

Ummm, yeah, you can keep the unbotton of the pants pics to yourself.....

buttburnersbbq
04-04-2013, 06:38 PM
I have smoked srf brisket. My last one was 17 lbs. I cooked it in my WSM for 12 hours at 225-250 degrees. I wrap my brisket at hour 9. You do not need to inject. With all the marbling it will stay moist and taste great.

HeSmellsLikeSmoke
04-04-2013, 06:43 PM
I have smoked srf brisket. My last one was 17 lbs. I cooked it in my WSM for 12 hours at 225-250 degrees. I wrap my brisket at hour 9. You do not need to inject. With all the marbling it will stay moist and taste great.

I appreciate your helpful input. Do use foil or butcher paper to wrap?

CharredApron
04-04-2013, 06:46 PM
I appreciate your helpful input. Do use foil or butcher paper to wrap?
Zig Zags work great. Sorry couldn't help myself.
Jed

buttburnersbbq
04-04-2013, 06:50 PM
I appreciate your helpful input. Do use foil or butcher paper to wrap?

I use foil.

HeSmellsLikeSmoke
04-04-2013, 06:53 PM
I use foil.

Thanks. I think foil speeds the cook a bit more than butcher paper so I will take that into account.

nucornhusker
04-04-2013, 10:26 PM
I'm cooking a wagyu brisket this weekend also. So I understand without hijacking, cook it to probe tender just like any other brisket, right? They just cook faster from my understanding also, is that right?

HeSmellsLikeSmoke
04-05-2013, 04:06 AM
I'm cooking a wagyu brisket this weekend also. So I understand without hijacking, cook it to probe tender just like any other brisket, right? They just cook faster from my understanding also, is that right?

That is my understanding also. I am cooking it at at 275F instead of my normal 300F though.

HeSmellsLikeSmoke
04-05-2013, 04:21 AM
4:00 AM fire in the hole. Post oak chunks buried in WGWW. Brisket on UDS at 5:00 AM.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/58e40ae07e569aa6d3924b33920fc7ed_zps967dd1ef.jpg

Fat Cap. Ended up trimming 2 lb of fat off

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/e2603e59b438f1e34e9f2f2ac5c3bdaa_zpsf1522084.jpg

The lean side. Pretty good marbleing.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/33d63ea19ed126ca11c7addbb25655dd_zpscfbae95e.jpg

Close up of marbleing.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/dc9477a4f00354bf5f8d35c9fe00a7fc_zpsaa1cda2f.jpg

Lightly rubbed with Kosher salt, coarse black pepper, paprika, garlic powder and a touch of turbinado sugar.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/736b69dcc5fc6ca1504d00ba6e766741_zps69301253.jpg

El Ropo
04-05-2013, 06:24 AM
That's a fine looking hunk of cow!

WineMaster
04-05-2013, 06:26 AM
Jim, Every thing I have been reading is for Waygu and prime, With all the intermuscular fat, if ya bring the IT up to what you would for a choice or select. Youve gone way too far. I would start looking for probe tender at 185 and go for feel from that point on. Dont Forget to open up the foil and let it vent for 20-3o minutes B-4 it goes in a cooler or it will fall apart also. Good luck, let us know, how it goes.

HeSmellsLikeSmoke
04-05-2013, 06:33 AM
Jim, Every thing I have been reading is for Waygu and prime, With all the intermuscular fat, if ya bring the IT up to what you would for a choice or select. Youve gone way too far. I would start looking for probe tender at 185 and go for feel from that point on. Dont Forget to open up the foil and let it vent for 20-3o minutes B-4 it goes in a cooler or it will fall apart also. Good luck, let us know, how it goes.

Thanks Dan. That is what I'm expecting too. I am only using the pit probe on the Maverick. Going to go entirely by feel with the meat. Going to wrap in red butcher paper when the bark looks right.

HeSmellsLikeSmoke
04-05-2013, 07:57 AM
Man, I love the smell of brisket in the morning. :becky: I take that sunbeam as a very good sign.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/a387e48977eff48f3be2c507cc8e5195_zps6e80a686.jpg

Ron_L
04-05-2013, 09:02 AM
Is it done yet? :becky:

I'm interested in your results. I keep hearing that Wagyu briskets cook faster and are done at lower internal temps, but I talkes to a top level competition cook who cooks probably 40 of them a season and he tells me that he doesn't do anything different in timing and finished temp than he does for Prime or CAB, so I'm confused :confused:

HeSmellsLikeSmoke
04-05-2013, 10:13 AM
Is it done yet? :becky:

Just opened the lid for the first time at the 6 hour mark. It's in the stall right now as it should be. So far everything is acting like a normal brisket would.


http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/9DBCE166-BC50-4880-99A0-8555D3E2A0AA-1222-000000AD31B8E2D0_zpsb5c45380.jpg

CharredApron
04-05-2013, 10:17 AM
Nice nice nice! I am in the stall too and the farkin horse is trying to kick me!

HeSmellsLikeSmoke
04-05-2013, 12:13 PM
Nine hours in. Getting ready to wrap in butcher paper.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/00ea89980ae46d3428a71da1524a185c_zps3f02211d.jpg

WineMaster
04-05-2013, 12:26 PM
Have your temps been pretty steady? That Brisket is lookin real good :thumb:

HeSmellsLikeSmoke
04-05-2013, 12:31 PM
Have your temps been pretty steady? That Brisket is lookin real good :thumb:

Pretty steady. Probably 10 degrees plus and minus of my 275F target temp. It's windy and a bit gusty here. I have it wrapped in BP now and am backing off on the temperature quite a bit. It is still a bit stiff feeling. I need to serve it at 6:30.

WineMaster
04-05-2013, 12:53 PM
Pretty steady. Probably 10 degrees plus and minus of my 275F target temp. It's windy and a bit gusty here. I have it wrapped in BP now and am backing off on the temperature quite a bit. It is still a bit stiff feeling. I need to serve it at 6:30.

I think your right on track for a 2-3 hr rest. Should be awsome!

HeSmellsLikeSmoke
04-05-2013, 01:03 PM
I think your right on track for a 2-3 hr rest. Should be awsome!

Thanks! I'm going down to about 185F for a long warm hold. See the link below for Gige'em99's thread on the 185F hold.

http://www.bbq-brethren.com/forum/showthread.php?t=154329

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/304b935d8a7bb4cbfb70d184ecbc9efa_zpsc302752d.jpg

HeSmellsLikeSmoke
04-05-2013, 01:37 PM
Too gusty out there to hold a 185F temp soooooooo .........

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/7585a0ea1327f89c4337ef92464be2c6_zpsba5808a1.jpg

Boy, it was getting jiggly when I picked it up to take it to the oven. I'll try to get some pictures of the finished product at the dinner this evening. :biggrin1:

PatAttack
04-05-2013, 02:52 PM
^^^Good call on the oven. That wind can be a beotch!

bam
04-05-2013, 03:07 PM
Looking good don't forget pictures once it's sliced. :clap:

DJK
04-05-2013, 04:19 PM
That is my understanding also. I am cooking it at at 275F instead of my normal 300F though.

Newb question: is this why there seems to be a discrepancy between Aaron Franklin's 1-1.25hr/lb cooking time estimate (at 250) and what I seem to see most often around here--1.5hr/lb (at 250)? This being, he can cook his prime briskets for a shorter amount of time than regular joes can cook their choice briskets to get the same doneness? If so, it seems strange to me that he wouldn't have mentioned that in his video.

HeSmellsLikeSmoke
04-05-2013, 10:28 PM
Well, the Brisket was the best I've ever smoked by a very wide margin. It was as good as any I've had in any of the Central Texas Meccas on their best day. I honestly don't think I can cook a brisket any better.

I really appreciate all your advice.

I didn't have the light to take any food pictures at the dinner but did bring some home as leftovers. There were ten of us at our table. The best I could do is microwave it a bit then cut some fresh slices. It looked much better when I served it hot, but this will give you an idea anyway.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/a0af5f3172950af555b6e3a61864a8ed_zpsa62805c1.jpg

The event is called Cabin Fever Folies which is an amateur talent show. They have the Raisinettes prance around with signs which the audience can pay to have displayed.

We were table 3.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/ac7a1db2295b0c5f70793dae88129d58_zpsd01198a8.jpg

VA-Dave
04-05-2013, 10:33 PM
That's great Jim!

I've been waiting for the pr0n and it looks like you nailed it.

I'll bet you're a little more relaxed now since it was done for a friend and was a great success?

Dave

HeSmellsLikeSmoke
04-05-2013, 10:41 PM
That's great Jim!

I've been waiting for the pr0n and it looks like you nailed it.

I'll bet you're a little more relaxed now since it was done for a friend and was a great success?

Dave

It really was a bit of pressure. Our table included eight good friends and I had a specific time deadline. The " BBQ is done when it's done" line wouldn't work because the show started right after we ate. Plus it was a very expensive piece of meat.

But I had my secret weapon, the BBQ-Brethren, in my hip pocket all day. :biggrin1:

HeSmellsLikeSmoke
04-05-2013, 10:46 PM
Newb question: is this why there seems to be a discrepancy between Aaron Franklin's 1-1.25hr/lb cooking time estimate (at 250) and what I seem to see most often around here--1.5hr/lb (at 250)? This being, he can cook his prime briskets for a shorter amount of time than regular joes can cook their choice briskets to get the same doneness? If so, it seems strange to me that he wouldn't have mentioned that in his video.

I think you have a good point on both the time discrepancy and that he should have mentioned it.

HeSmellsLikeSmoke
04-06-2013, 07:29 AM
One thing I forgot to mention. When I brought the brisket into the oven, the house started to smell a bit like the Lockhart joints because of the post oak smoke.

el_matt
04-06-2013, 09:26 AM
That looks awesome. Amazing smoke ring.

Matt

WineMaster
04-06-2013, 01:57 PM
Very cool, bet you've never heard, Look at the smoke ring on those leftovers. Looks like ya did a great job!