PDA

View Full Version : First Brisket Experiment!


JbTech
10-12-2013, 11:05 PM
Ok...I'm pretty sure I picked up just the flat. But I'm gonna give it a go anywho.
This is the beginning...
(My uneducated eye tells me this is a flat, confirmation appreciated)

http://img834.imageshack.us/edit_preview.php?l=img834/8098/dhb4.jpg&action=rotate


Spur of the moment desire to try something new.
Still cooking on the Mini Cobbed WSM for now, but do have something new (bigger) in the works.

Decided to build a table to set the little fella on. A tad more graceful than sticking my face in the grass to see the vent. Special thanks to the free chair who sacrificed its back.

http://imageshack.us/a/img5/8117/2ml8.jpg


I know, :blah::blah::blah:

Planning to cook from 5am until probe tender. The flat part threw me off. Wasn't sure what I was buying.

Shooting for 3-4pm eat time.

Here's the improved cooking rig.

http://imageshack.us/a/img546/6296/y7gr.jpg


Still learning alot, and experimenting!
It's awesome! Enjoying every minute!

Thanks for all the advice and knowledge on this site! :clap:

Still looking for advice! Feel free to chime in!
I'll likely not sleep tonight tweaking the setup as best I can.

nucornhusker
10-12-2013, 11:08 PM
It is just the flat, no doubt.

BTW, the word "Lean" should have been a dead giveaway.

JbTech
10-12-2013, 11:26 PM
It is just the flat, no doubt.

BTW, the word "Lean" should have been a dead giveaway.

Yup. Lean should have knocked it out of the park.

However, if I don't know the basics, it makes for fun experiments!

We'll learn and move on!

Thanks for the advice! :thumb:

SmittyJonz
10-12-2013, 11:31 PM
It Looks like it has Good Marbling as CAB should....:thumb: I'd run it at 280 - 300* if possible and wrap in Butcher or Parchment Paper at 4- hrs and start probing at 5 hrs, and probe every 45 minutes.......probally 6-7 hr cook time but might be less as its only 6.5 lbs.....make sure and let it rest 1 hr minimum - 2 hrs Best before slicing.

JbTech
10-12-2013, 11:43 PM
It Looks like it has Good Marbling as CAB should....:thumb: I'd run it at 2808-300* if possible and wrap in Butcher or Parchment Paper at 4- hrs and start probing at 5 hrs, and probe every 45 minutes.......probally 6-7 hr cook time but might be less as its only 6.5 lbs.....make sure and let it rest 1 hr minimum - 2 hrs Best before slicing.


That sounds good! I thought it was a decent piece of meat.

They didn't have any full packers available. Time to visit the local slaughterhouse!


btw, What is the protocol for announcing a membership?
I love all the advice here, even though I've just started :shock:

SmittyJonz
10-12-2013, 11:46 PM
I prefer slices and the flat of a packer anyways - as long as you can find nice thick well marbled flats like that one you don't need a packer unless u just want Burnt Ends or Chopped.

If it has any fat cap left on it - cook fat cap down in that little smoker.

What Rub are you gonna use - some of these guys like just Salt n Pepper And Garlic but i prefer a rub - Adkins Western

http://i1326.photobucket.com/albums/u645/bobjones79/null_zps302c1a22.jpg

landarc
10-12-2013, 11:59 PM
Indeed, that is a full flat and it looks like a good one. It should cook up great, as long as you let it cook until it is probe tender and/or floppy. No reason to fear cooking a nice flat like that. Hopefully, there is a fat cap on the bottom side, leave it alone and cook it up.

JbTech
10-13-2013, 12:19 AM
I prefer slices and the flat of a packer anyways - as long as you can find nice thick well marbled flats like that one you don't need a packer unless u just want Burnt Ends or Chopped.

If it has any fat cap left on it - cook fat cap down in that little smoker.

What Rub are you gonna use - some of these guys like just Salt n Pepper And Garlic but i prefer a rub - Adkins Western

http://i1326.photobucket.com/albums/u645/bobjones79/null_zps302c1a22.jpg

Haven't gone fancy or daring yet. Still feeling out this little cobbed smoker!
Planning on a simple salt/pepper dusting.
I have several rubs here now, but wasn't sure what to use on a flat.
We'll go with salt/pepper for now.




Indeed, that is a full flat and it looks like a good one. It should cook up great, as long as you let it cook until it is probe tender and/or floppy. No reason to fear cooking a nice flat like that. Hopefully, there is a fat cap on the bottom side, leave it alone and cook it up.

I hope it's a good one! I trimmed what seemed to be flappy/excess but it wasn't much! I watched FranklinBBQ on YouTube for quick hints.


To say I'm excited is an understatement!
I've got this ready to go ( ghetto charcoal starter)

http://imageshack.us/a/img94/1566/v5ft.jpg


And this loaded for bear tomorrow!

http://imageshack.us/a/img801/3922/yy2z.jpg
I still plan on starting around 3:30 or 4...Rest in cooler for a couple hours

Giddy. Just Giddy!
Thanks for all the advice!

Just made the move on the 1 year membership!
There has never been such a vault of knowledge and advice as the Brethren!

:thumb:

jeffturnerjr
10-13-2013, 12:24 AM
You'll do great!

SmittyJonz
10-13-2013, 04:41 AM
I'd start about. 8 am

FIREPIT
10-13-2013, 05:25 AM
Good luck and have a lot of fun!!!! If you haven't already, swing by "Cattle Call" and introduce yourself!

JbTech
10-13-2013, 06:05 AM
Thanks everyone!

I delayed the start after a WHOLE BUNCH of reading and the advice left in this thread.

The lil fella is foiled on the counter waiting.

Jimini Chimini is getting things rolling outside.

Coffee is brewing!

Pics to follow!

Diesel Dave
10-13-2013, 06:16 AM
Looks like you're off to a good start!
I'll keep checkin in on your cook here through out the day.

Got a brisket going on here too.

Welcome to the madness

JbTech
10-13-2013, 06:48 AM
Hands down the largest chunk of meat I've ever attempted to cook:

http://imageshack.us/a/img834/8963/ef6u.jpg

The little cobbed smoker that could:

(pic on hold...ImageShack Grrr.)

We're shooting to have the lil guy on the smoker at 7...
Pending any more ImageShack wtf moments.

scp
10-13-2013, 07:14 AM
Don't be afraid to foil it...I would at about 165-170 Internal temp....and most important...don't pull it until probe tender...start checking at about 195ish....then cooler it for a couple of hours.

JbTech
10-13-2013, 07:40 AM
Don't be afraid to foil it...I would at about 165-170 Internal temp....and most important...don't pull it until probe tender...start checking at about 195ish....then cooler it for a couple of hours.

:grin:
That's the plan!
Not sure about the foil yet...I wasn't even going to check temps, just probe until ready for the cooler. Hmmm.

We'll see! Hoping to have it in the cooler @ 12 or 1 so I can go pick pumpkins with the fam.

16Adams
10-13-2013, 07:51 AM
Congrats on jumping in head first into the deep end of the pool.
And nice touch on the membership. Gotta love the beers by the name.

code3rrt
10-13-2013, 07:51 AM
Sounds like you have the plan all put together, interested to see the results. Welcome to The Forum, great folks and great advice!!

KC

Ron_L
10-13-2013, 08:20 AM
:grin:
That's the plan!
Not sure about the foil yet...I wasn't even going to check temps, just probe until ready for the cooler. Hmmm.

We'll see! Hoping to have it in the cooler @ 12 or 1 so I can go pick pumpkins with the fam.

Forget about the temps and go by feel. If you want to foil then do it when the bark color is where you want it.

sliding_billy
10-13-2013, 10:16 AM
I'm watching.

JbTech
10-13-2013, 10:32 AM
Cruisin right along!

Temps settled at 250-265ish. Close enough!

SmittyJonz
10-13-2013, 10:39 AM
Cruisin right along!

Temps settled at 250-265ish. Close enough!

That'll Work but may be a 7-8 hr cook.

JbTech
10-13-2013, 11:12 AM
That'll Work but may be a 7-8 hr cook.

No worries!

More than willing to be patient with this cook!

JbTech
10-13-2013, 03:06 PM
Well, like I said...

It was an experiment. :oops:
Good bark on the top, cooked fat side down.

Pulled at 195, wrapped and in the cooler for 2 hours.

Fat didn't break all the way down. Musta pulled it too soon.
Fat layer on the bottom was dried out/singed.
Bends ok, but takes a tug to pull apart. I'm guessing undercooked :doh:

Live and learn!

Total score: C- :wacko:

Happy? Meh, not totally awful. Enjoyed myself and learned alot!
Close, but not close enough.


I did chop some into squares and coated in rub. Back onto the smoker for an hour. http://img541.imageshack.us/img541/3127/rf8l.jpg

Bludawg
10-13-2013, 04:06 PM
Temp is a tool not an absolute trust the probe thickest part of the flat probe like Butter your good. I haven't taken internal temps in.... I don't remember. You where close may be another 45-1 hr

JbTech
10-13-2013, 04:21 PM
Temp is a tool not an absolute trust the probe thickest part of the flat probe like Butter your good. I haven't taken internal temps in.... I don't remember. You where close may be another 45-1 hr

Overall, could've been worse. We still ate well!

Most of the family used Sweet Baby Rays. I was hoping to produce meat that would taste great alone.
Don't get me wrong, it's not bad...Just not what it could've been.

I could've stayed by the smoker and waited, but anyone who is married knows that pumpkins don't pick themselves! :tsk:

Any hint that I would stay home from the family outing would, er, well, end up with :blah: for days.
It's all good. Like I said, I'm learning alot!

Keep a look out for Smoker 2.0 :clap:
Accumulating parts as we speak!

Thanks for all the advice! Well worth the beers by my name! :thumb:

SmittyJonz
10-13-2013, 04:47 PM
Put any left I pan with lil beef broth in oven at 250-275* for an hour or 2.

Diesel Dave
10-13-2013, 06:33 PM
Great job there.

Yup live and learn and Q some more.

:thumb: on the membership too

SmittyJonz
10-13-2013, 06:37 PM
I Love Sweet Baby Rays on Pork and Stubbs on Beef. I thin both just a Hair. :thumb:

daninnewjersey
10-13-2013, 07:06 PM
It's all part of the process, man.....you did well for a first attempt....very well.

JbTech
10-13-2013, 07:34 PM
Great job there.

Yup live and learn and Q some more.

:thumb: on the membership too


Appreciate the thumbs up after a deflating experience.
Wasn't crushed, but it's the first "bad" cook I've had on the cobbed cooker.

Plenty of learning left to do!

Thanks for the comments and support!



(...and the beer below my name is growing on me :grin:)

JbTech
10-13-2013, 07:36 PM
I Love Sweet Baby Rays on Pork and Stubbs on Beef. I thin both just a Hair. :thumb:


What would you thin them with?
(rookie ?)

Spray or after cook?

JbTech
10-13-2013, 07:44 PM
It's all part of the process, man.....you did well for a first attempt....very well.

Go big or burn it!

This is probably the 8th or 9th cook on the cobbed cooker.
I don't even have the right pot for the 14.5 Joe, but we've learned alot!

I've learned I like this method of cooking! :biggrin1:

I've learned the wife prefers the taste of charcoal/lump food.

I still like the gas Char Broil searing steaks, but I'll learn :-D


All said and done, I'm not hungry. I learned smoking brisket is tricky.
Trickiest yet, out of 8 or 9 cooks.

I like a challenge!

Diesel Dave
10-13-2013, 08:13 PM
a deflating experience.
Wasn't crushed, but it's the first "bad" cook I've had on the cobbed cooker.

There's no such thing as a bad cook if you learned.

Brisket is a tricky meat to learn, it takes a bit of practice and patience.

Don't be deflated, it was go #1 and it was edible right? It was a success then, so feel good about that.

scp
10-13-2013, 09:27 PM
Sounds like it turned out decent and you learned from the cook.

Took me about 4-5 briskets before I got a real good one. I am still a rookie and use the Texas crutch(foil).

The biggest thing to learn is don't remove til it probes tender and cooler it for at least two hours.