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View Full Version : Tomorrow will be my 2nd Attempt at a brisket!


blazinfire
10-06-2015, 07:06 PM
Funny story about the brisket I have! Got a pretty good deal IMO. I have to order briskets to get them. I called and ordered one last week from a local grocery store. The next day the truck arrived they forgot the brisket. Had to wait til their next order which are ordered Monday and delivered on Tuesday.

I went in there expecting to pay around 3.69/lb which was the cost of the last brisket I ordered which was Choice packer. I noticed the price tag was 3.10/lb figured it was a select grade. Looked at the grade label it is a 10lb USDA Prime brisket!:shock: :thumb:

I know down south its a good bit cheaper. But I say they gave me a better deal due to their Error. So this will be my 2nd attempt smoking a brisket on my brinkmann trailmaster!

Last brisket I made I wrapped way to early and turned it into roast beef. Gonna try avoid doing that this time!

Any tips this time around? This time I'm left with no temp gauges I will be winging this except for the default gauge on the smoker. I think I will use a shiskabob stick to probe it?

Also Just an idea. When i consider it getting time to wrap Could I just tent it instead of wrapping it? No butcher paper. only thing I have is foil. Last time I say I could of done the entire cook without wrapping. Will the meat dry out easier if I don't wrap?

yakdung
10-06-2015, 07:09 PM
Bludawg's method get some.

Danny B
10-06-2015, 07:14 PM
I suggest buying a cheap oven thermometer at that grocery store to set on the grate. Keep the temp on it at 275-300 for 5 hours then wrap in butcher paper. After 2 hours start probing with the shiskabob stick right in the top middle of the brisket. Good luck.

blazinfire
10-06-2015, 07:20 PM
I suggest buying a cheap oven thermometer at that grocery store to set on the grate. Keep the temp on it at 275-300 for 5 hours then wrap in butcher paper. After 2 hours start probing with the shiskabob stick right in the top middle of the brisket. Good luck.

Yeah well I cant make it through to the store. We have a week long festival where I'm at its freaking a mad house every day! I meant to be buy a oven thermometer but it just slipped my mind. I've decided I'm not going no where near town anymore this week! I say it'll be fine, I personally would like to have a meat thermometer but oh well =D

LMAJ
10-06-2015, 07:21 PM
Nice screw up! Enjoy!!

Diesel Dave
10-06-2015, 07:24 PM
You do need to keep your temps nice and consistent. And as to wrapping it's up to you.
You can go the whole cook without it, but your meat will be more smokey. Do you have a brown paper bag?

blazinfire
10-06-2015, 07:30 PM
You do need to keep your temps nice and consistent. And as to wrapping it's up to you.
You can go the whole cook without it, but your meat will be more smokey. Do you have a brown paper bag?

Yeah I have a decent size brown paper bag they put the brisket in. Asked for it for that specific reason! well I have the original temp gauge on the smoker. the only reference point I'll have tomorrow. I just know I'll be wrapping really late into the cook this time around and gonna avoid roast beef :thumb:

Diesel Dave
10-06-2015, 07:43 PM
Well you're on the right track my friend :thumb:

Wrapping in paper will not turn your brisket to pot roast. Foil does that. I cook at 250-75 and wrap at 4 hours or so into a 10 hour cook. No problems when using paper. All it's doing is keeping it from getting too smokey and the bark getting too dark.

I'd really suggest a cheap oven thermo like was mentioned. If not do your best to hold one temp through out your cook

mikemci
10-06-2015, 08:21 PM
You can use your hand on the lid as a thermometer. That's how I've done it most of my life. It still works just fine. No dead batteries, bad probes ever.

blazinfire
10-06-2015, 08:29 PM
Well you're on the right track my friend :thumb:

Wrapping in paper will not turn your brisket to pot roast. Foil does that. I cook at 250-75 and wrap at 4 hours or so into a 10 hour cook. No problems when using paper. All it's doing is keeping it from getting too smokey and the bark getting too dark.

I'd really suggest a cheap oven thermo like was mentioned. If not do your best to hold one temp through out your cook

Yeah. It would be awesome to have gauges and stuff but oh well! I've cooked on the smoker enough to where needing to know the temp is not an issue. I just let it cook lol

Diesel Dave
10-06-2015, 08:32 PM
It's awesome you know your cooker that well. You got this one.
I'm betting on a WIN tomorrow

Danny B
10-06-2015, 08:46 PM
Check out this video at the top http://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-1-brisket/ showing Aaron Franklin cooking three briskets. One with foil, one with butcher paper and one naked. They turned out differently from each other but none were pot roasty. Good luck.

landarc
10-06-2015, 09:40 PM
I always wrap by color, never time or temp. With paper, look for a deep red color, then wrap, and let the temp run. Last cook I did was without grate temps and it worked out fine.

SmokeHouse Blues
10-06-2015, 10:11 PM
Bludawg's method

Bludawg
10-07-2015, 12:06 AM
BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

DetTigersFan
10-07-2015, 12:45 AM
I always wrap by color, never time or temp.
^^^^ This

blazinfire
10-07-2015, 04:05 PM
Thanks everyone for the tips! Its about 5 p.m., 9 hours into the cook. Brisket isn't probe tender yet. I say I have a couple more to go. But its looking 10 times better than the first brisket! Wrapped with a brown paper bag (dont have butcher paper) about 6 1/2 hours in!

We'll see how it goes from here! No pics. camera had no batteries! :x So I decided not to open a new thread :thumb:

redrdr67
10-07-2015, 07:33 PM
Looking forward to your brisket. The Brethren steers everyone in the right direction.

Diesel Dave
10-07-2015, 08:16 PM
:bored: will be waiting here for the report..........I know it's going to be a good one

blazinfire
10-07-2015, 08:39 PM
:bored: will be waiting here for the report..........I know it's going to be a good one

Here ya go buddy! had to take the batteries out of the remote just to take these shots! the slice pic isn't great not much i could do about that! Wrapped it really late in the cook. It was only wrapped for a few hours. 12 hour cook!

Comparing it to my first brisket that turned into roast beef, I believe this turned out to be the smokey/beefy goodness everyone talks about. IT IS AMAZING!!! This is the 2nd brisket I have ate and Its getting better each time!

I might of pulled a tad early! It probed tender mostly. I'm sure I could of gave it another 1/2 hour. I wrapped it tightly with foil for the first hour of resting in hopes I could push it that extra little bit.

landarc
10-07-2015, 08:51 PM
That looks done to me, nicely cooked

blazinfire
10-07-2015, 09:21 PM
That looks done to me, nicely cooked

Thanks! This is freaking incredible. been dying to try making a brisket again without turning it into roast beef! I say it is a success I haven't stopped munching on it since i sliced it :thumb: 10x better than my first attempt. maybe its cuz it was a prime brisket. Maybe I just did an awesome job! who knows. doesn't matter now lol

Decoy205
10-07-2015, 10:30 PM
Nice work man looks like you nailed it!

Bludawg
10-07-2015, 10:49 PM
Looks ok to me does a slice pass the pull test?? Looks a little tight but it could be the lighting too.

blazinfire
10-07-2015, 10:56 PM
Looks ok to me does a slice pass the pull test?? Looks a little tight but it could be the lighting too.

Yeah It pretty much passed the pull test, There was just a bit of resistance But it wasn't enough to say "man this brisket isn't done" Like I said before, I say I could of left it on the smoker for another 1/2 hour or a little more to make it perfect. Only perfection i was looking for tonight was the taste.

From what I've ate so far it is very tender and juicy! :thumb:

Pitmaster T
10-09-2015, 07:33 PM
BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

Does this **** really work? I hear you have to trim the fat like...aerodynamic and ****

Bludawg
10-09-2015, 07:37 PM
Does this **** really work? I hear you have to trim the fat like...aerodynamic and ****
Can't say IDK I just post it to to screw with skinny funk lovin Academics:heh:

mikemci
10-09-2015, 10:04 PM
It is a little underdone, but it is cooked enough for the flavor to be good. A little more patience is all that's needed. Number 3 will be awesome.

Enrico Brandizzi
10-10-2015, 03:13 AM
Looks a little tight.

Do you mean the grain is too compact, Bludawg?

Bludawg
10-10-2015, 03:59 PM
Do you mean the grain is too compact, Bludawg?
Exactly, lots of Collagen left unconverted.