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View Full Version : Trust the Brethern!! Brisket#2


DavidJ
05-28-2013, 09:59 AM
After my first attempt at Brisket last year that failed miserably, I focused on Chicken, Pork and Ribs.... which is coming along quite nicely! So without consulting the weatherman early Monday morning, I went to work.

Here's a pic of the 8-10# Brisket I picked up at Costco on Saturday. I didn't notice the browning on the side there, I assume that's just aging?

Got the fire started shortly after 5:00 on Monday then began trimming and seasoning the Brisket. I didn't do a lot in the way of seasoning, just some all purpose rub from Jackstack, and some Pecan rub from Simply Marvelous. By 7:00 I had consistent temps around 224-230 (not 424 - 430 as stated) and the the Brisket was on... I think I've read way to many threads, and I'm now questioning myself on how much fat I should have trimmed?

Anyway, around 8:00 in the morning the storms that were supposed to have been North of me decided to get a little wonky and slammed me with high winds & pouring rains. You should of seen me struggling to get tarps up to protect the smoker!

So now the temps are fluctuating due to the wind and a wet smoker, I'm soaking wet, and finally after an hour+ I had everything back under control. Wish I had pictures!

At 3:00 I decided to wrap the Brisket, and by 4:00 I'm getting just a little nervous seeing as how the probe test isn't happening quite the way I'd like it to, but when the wife began asking how much longer, I confidentaly answered that it'll be done when it's done, and went on to explain all of the chaacteristics and nuances of a Brisket as only an expert could do :biggrin1: (This is where I was really trusting the Brethern!)

Long story short, the brisket came off around 6:00, rested it for about 45 minutes in the cooler, then enjoyed a surprisingly good brisket! Whew!

Now that I know I can do Brisket, I'm ready to do another!

David,

Outnumbered
05-28-2013, 10:02 AM
Looks great. And that smoke ring is incredible. Nice job.

J-Rod
05-28-2013, 10:05 AM
Looks like you nailed it! Congrats and killer smoke ring! Regarding the brown edges, I usually trim that off along with excess fat on the cap leaving about a quarter inch or less of fat.

DavidJ
05-28-2013, 10:09 AM
Thanks guys!

I was pretty impressed with the smoke ring as well... :-) I used Hickory, I wonder if the wood type has a impact on the color? Or is it possible that a commercial rub has nitrates in it that helps produce the ring? I hope not!

I did trim all of the hard fat off, as well as lot of the excessive "sodt" fat. I probably removed about a pound? I think I probably left about 1/4" of the fat cap. I also removed a lof of the fat between the point & the flat.

oifmarine2003
05-28-2013, 10:09 AM
Nice job! :thumb:

SA_Scorpio
05-28-2013, 10:11 AM
Looks delicious!

Teamfour
05-28-2013, 10:24 AM
Looks great but I am wondering about the length of the cook: 10# brisket took 11 hours at 430 degrees?!

CharredApron
05-28-2013, 10:27 AM
Spot On!

CarolinaQue
05-28-2013, 10:29 AM
I'd put a plate or 2 of that away!!!

Bludawg
05-28-2013, 10:30 AM
Looks great but I am wondering about the length of the cook: 10# brisket took 11 hours at 430 degrees?!:twitch: :icon_shy

DavidJ
05-28-2013, 10:46 AM
Looks great but I am wondering about the length of the cook: 10# brisket took 11 hours at 430 degrees?!


Me too.... but that's what the Maverick BBQ probe was telling me (it was mounted abouve the cook grate) and the thermometer in the hood of the smoker was about 250. I've hot water & ice bath tested them both and they're both accurate. Maybe I had a right handed brisket? :wink:

CarolinaQue
05-28-2013, 11:06 AM
Me too.... but that's what the Maverick BBQ probe was telling me (it was mounted abouve the cook grate) and the thermometer in the hood of the smoker was about 150. I've hot water & ice bath tested them both and they're both accurate. Maybe I had a right handed brisket? :wink:

There's no way that ca be right. At those temps, you'd have beef charcoal after 11 hours.

DavidJ
05-28-2013, 11:29 AM
There's no way that ca be right. At those temps, you'd have beef charcoal after 11 hours.

Man, I feel like an idiot! :oops: :oops:

I had to re-read it twice before I saw that I wrote 420. Sheesh!! It's 220 - 230.

Sorry all. I guess I shouldn't be posting from work

CarolinaQue
05-28-2013, 11:36 AM
That's more like it!!!

HeSmellsLikeSmoke
05-28-2013, 11:36 AM
That there is one righteous looking brisket :thumb:

lhommedieu
05-28-2013, 11:47 AM
Nice job! I'm going to BBQ my first brisket this summer; yours is an inspiration.

dwfisk
05-28-2013, 11:50 AM
Wooo Hooo - looks like you nailed it. Good eats all around.

DavidJ
05-28-2013, 11:54 AM
Nice job! I'm going to BBQ my first brisket this summer; yours is an inspiration.

Thanks!

The inspiration comes from the group here. This is an awesome community!

The three simple truths I learned is this:

1) Keep it simple and don't overthink the process. Do a basic rub & keep it low & slow.

2) Trust the probe test. It's easy to get anxious and think the cook isn't going right, but patience is necessary.

3) Always have fun!

BTW... my back up plan for a "less than ideal" Brisket was to use it in either a chili or some BBQ beans.

David

landarc
05-28-2013, 01:31 PM
I think 420 may have been involved?

Nice brisket, looks like it came out good

gswaggart
05-28-2013, 02:38 PM
Looks great! The rains yesterday morning were pretty intense! I actually made the comment to my wife that I bet that there are a lot of folks getting wet cooking :)

Did you use the Open Range for that one? It looks awesome!

GS

1911Ron
05-28-2013, 03:12 PM
I have heard that more moisture in the air will produce a more pronounced smoke ring.

The brisket looks great, you nailed it K.I.S.S works the best!

bignburlyman
05-28-2013, 03:23 PM
Those are some great looking brisket slices, good job!

Titch
05-28-2013, 04:50 PM
nice looking brisket mate:thumb:

CORNDAWG
05-28-2013, 05:13 PM
That was a fantastic brisket with a thick smoke ring. Who says size doesn't matter?

DavidJ
05-28-2013, 05:53 PM
Looks great! The rains yesterday morning were pretty intense! I actually made the comment to my wife that I bet that there are a lot of folks getting wet cooking :)

Did you use the Open Range for that one? It looks awesome!

GS

Yep, that's that's the one. I need to figure out a mod so I can snake a couple of temp probes in the smoke box so they don't get pinched by the lid, but other than that I'm quite happy with it!

TroyA65
05-28-2013, 10:04 PM
Nice Ring!!

code3rrt
05-28-2013, 10:13 PM
Beautiful looking briskie!

Nice cook,

KC