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StanDaMan79
07-26-2014, 11:08 AM
I've only done a couple briskets, all in the fall or winter. I was interested in seeing how the higher tems of summer would affect cook time.

I trimmed the brisket up a bit, then rubbed Worcestershire sauce over it, and applied a liberal coat of Oakridge BBQ's Black Ops rub.

http://i192.photobucket.com/albums/z100/skhardwoods/Mobile%20Uploads/2014-07/20140725_214307_zpsqruehgh6.jpg

http://i192.photobucket.com/albums/z100/skhardwoods/Mobile%20Uploads/2014-07/20140726_080356_zpsr2cfwhd1.jpg

In at about 10 reached 165 at 3am. Wrapped it in brown paper, cut the air intake down about 50% and back in it went. At 7am, it was done. Using the back side of a carving knife, the Point lifted right off. Cubed, seasoned and sauced, then back in for a bit.

http://i192.photobucket.com/albums/z100/skhardwoods/Mobile%20Uploads/2014-07/20140726_075453_zpstgo98yaw.jpg

This is pre wrap, at about 3am. The photo isn't as fuzzy as I was! In truth, I had planned on placing the brisket in a sheet pan, covering with foil and adding some aujus. Don't know if this happens at your place or not, but the materials we had on hand last weekend, (foil and pans) were not to be found at 3am. Remembered some one here using brown paper bags. It was that or nothing. so I threw the "hail Mary" and wrapped it and went back to bed. Very happy with how it turned out. Did not think it could turn out so moist, wrapped in paper. I wasn't paying attention, and my dawg tried to eat the juice soaked brown paper, judging from the taste of the Brisket, it was probably pretty good, LOL.

http://i192.photobucket.com/albums/z100/skhardwoods/Mobile%20Uploads/2014-07/20140726_032659_zps2vuujbd1.jpg

Flat is wrapped and resting, after a few test bites. The paper wrap really give s nice bark, my first try with it. I thought for sure this would be a 12-14 hour cook, but it was probe tender in 10 hours. It may of been down an hour or so earlier, but the barrel was right at 180, so I just let it ride.
A few "test" bites of the flat and the points all cubed and sauced were really good. Tonight, the real magic will happen, when my family shows up for Saturday dinner, and we make the entire brisket disappear!

SmittyJonz
07-26-2014, 11:11 AM
:thumb:

Thingfish
07-26-2014, 12:32 PM
Man, that looks VERY nice! Good Job!

Bludawg
07-26-2014, 12:34 PM
Looks good! If you're gonna wrap paper is the way to go:thumb:

ssv3
07-26-2014, 12:40 PM
Looks awesome Stan!!

loco_engr
07-26-2014, 03:50 PM
Thanks for the tip about the brown paper bag!
No can find butcher paper in this 1 horse town

mchar69
07-26-2014, 04:37 PM
Looks really Excellent!
And I like the reminder of those brown bags.
I don't need a 4000' foot of butcher paper for
2 briskets per year.
Here, in Commie Mont.Co. Md, it costs us 5 cents per bag.
3 to the gov, 2 to the retailer, that's the truth.

onegrip
07-26-2014, 04:40 PM
Looks great, nice Bark

StanDaMan79
07-26-2014, 05:15 PM
Thanks for the kind words, the brown paper bag wrap idea I got here, just can't remember who to give credit too, but it sure turned out good, I was afraid to to try it before, I won't be scared anymore.

The burnt ends sat in an open pan, after being doused with Kinders mild BBQ sauce, for another couple hours at about 180, until they looked well glazed and the syrup was caramelized in the bottom of the pan. I don't know why i have never tried these before, but they will now be a staple. They were just tender, barky sweet little nuggets that just melted in your mouth.

Props to you all here, for showing me how to build the UDS in the first place, and how to do a brisket right. Can't believe I went 57 years without ever tasting that amazing hunk of beefy goodness.
THANKS BRETHREN!

Norm
07-26-2014, 05:29 PM
Nice! I'm going to try the brown paper wrap next time I do one, thanks.

StanDaMan79
07-26-2014, 08:45 PM
The final outcome...

The flat was done at 7am, so I wrapped it and is put it in the fridge. Just sliced it up for some French Dips. My lovely bride grilled up some onions and Zuccchini, and toasted up some French rolls. Dinner is ready! The boys are working late tonight, so it looks like there will be leftovers for me tomorrow! :clap2:

My wife, the REAL cook in the family, really put together an awesome sandwich. The horseradish sauce and the grilled onions lent a bit of sweetness to the smoked brisket. The meat was so tender, what a great sandwich!

http://i192.photobucket.com/albums/z100/skhardwoods/Mobile%20Uploads/2014-07/20140726_174803_zpspwp8czxj.jpg

Using the good china, lol!

http://i192.photobucket.com/albums/z100/skhardwoods/Mobile%20Uploads/2014-07/20140726_180502_zpswzfxzqjq.jpg

Thanks for looking!