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View Full Version : Live cook:First brisket ever


redrdr67
12-13-2015, 11:35 AM
Found another local meat market(only a couple) that carries prime and picked up a 6 lb packer. SPG yesterday and wrapped. A little more SPOG this morning and I'm ready to go. I don't have butcher paper, only foil and parchment. Any preference between the two?

ButtBurner
12-13-2015, 11:37 AM
I have used parchment paper many times and it worked just fine

redrdr67
12-13-2015, 11:42 AM
Thanks ButtBurner!

hogs122
12-13-2015, 01:58 PM
Well is it finished yet?! :becky:

redrdr67
12-13-2015, 02:58 PM
Another 40 minutes or so and I'll check IT. Was able to find some butcher paper. :biggrin1:

redrdr67
12-13-2015, 03:47 PM
So here it is 4 hours in. Wrapped and threw it back on. Does'nt look as barky as most of the Brethren's though.

smoke ninja
12-13-2015, 03:49 PM
Looks about right for 4 hrs in.

ButtBurner
12-13-2015, 03:50 PM
I dont wrap until I get close to the bark I like

It will still continue to develop bark while its wrapped, but at a reduced rate

landarc
12-13-2015, 03:53 PM
Yup, you got a little ways to go before wrapping, it's looking good.

chicagokp
12-13-2015, 03:56 PM
I would probably have seasoned it a bit more, but what you did is fine. It'll continue to develop, even under wraps as ButtBurner said. You're lookin good. Just don't pull until she's probing tender at the thickest part of the flat where the point and flat are connected. The end may get tough or break apart when you slice, but that's ok. That part will be good and smokey and become great additions to chili or stir fry or whatever else. :thumb:

redrdr67
12-13-2015, 03:57 PM
Yup, you got a little ways to go before wrapping, it's looking good.

It's wrapped and back in. Would you recommend unwrapping and throw it back in?

landarc
12-13-2015, 04:01 PM
No, let it run. It will continue to develop, unwrapping it will jsut slow it down

redrdr67
12-13-2015, 04:12 PM
No, let it run. It will continue to develop, unwrapping it will jsut slow it down

Copy that. Is it too early for a beer?:fear:

landarc
12-13-2015, 04:15 PM
probably later than it should be

chicagokp
12-13-2015, 04:19 PM
probably later than it should be

+ 1 or 2 or 3....

cheez59
12-13-2015, 05:44 PM
Copy that. Is it too early for a beer?:fear:
I am by no means a brisket expert. The beer drinking starts when the meat goes on the cooker at my house. No matter what the time. :tongue:

COS
12-13-2015, 05:57 PM
Copy that. Is it too early for a beer?:fear:

Never to early for a beer. Brisket looking good so far.

mikemci
12-13-2015, 06:03 PM
Not drinking beer until wrapping ??!!
You really screwed up this brisket!!
;-)

redrdr67
12-13-2015, 06:23 PM
Thanks all! I'm on my third one now. It's off, wrapped, resting. Probe didn't go in tenderly, and was only 150 at the thickest part of the flat. Was wrapped and sitting in the kettle for about two hours. We'll see how it goes. I'll get pics of it in a few hours, After a few 5 or 7 beers more. Thanks for the support!

COS
12-13-2015, 06:28 PM
Something don't sound right. You pulled it when it didn't probe tender and the temp was only 150? I know you don't go by temp but 150 seems pretty low?

4ever3
12-13-2015, 06:33 PM
I wanna hang at cheez59's house!!!

IT seems low to me too.

landarc
12-13-2015, 06:37 PM
Yeah, that does sound like something isn't connecting. Probe tender really is a good way for judging when to pull. And you can't mean 150F, it was on the heat too long to be that low.

redrdr67
12-13-2015, 06:37 PM
Something don't sound right. You pulled it when it didn't probe tender and the temp was only 150? I know you don't go by temp but 150 seems pretty low?

Yah, I went off of Bludawgs procedure, BUT, I didn't keep a consistent 275 to 300 for the full 4 hours. Was anywhere from 225 to 300. Mainly closer to 250 and below. I've been good at controlling temps before. We'll see how it turns out. If it comes out good or bad or so-so, it's all me and I'm happy to learn and keep trying. Gotta get another beverage now.

redrdr67
12-13-2015, 06:39 PM
Yeah, that does sound like something isn't connecting. Probe tender really is a good way for judging when to pull. And you can't mean 150F, it was on the heat too long to be that low.

That's what I thought too

mikemci
12-13-2015, 06:43 PM
yeah, that does sound like something isn't connecting. Probe tender really is a good way for judging when to pull. And you can't mean 150f, it was on the heat too long to be that low.

^^^^this!!!^^^^^

redrdr67
12-13-2015, 08:31 PM
So, It looks like it was undercooked. Looking more like pastrami. Sample piece was kinda tough. A little embarrassed really. Lesson learned.

Jason TQ
12-13-2015, 08:33 PM
So, It looks like it was undercooked. Looking more like pastrami. Sample piece was kinda tough. A little embarrassed really. Lesson learned.

Looks like you cut with the grain on accident. Try cutting against it. So 90 degrees the other direction. Looks like there is a lot of moisture in there.

COS
12-13-2015, 08:36 PM
Does look like a lot of moisture in there. I don't think your will be to far off, maybe perfect.

Big George's BBQ
12-13-2015, 08:37 PM
Looks like it could be pretty good

COS
12-14-2015, 04:38 AM
Any more updates/pics on how it really turned out?

4ever3
12-14-2015, 04:51 AM
I'm with fnbish, make a cut 90 to the open end and try it, there's a ton of moisture there.

redrdr67
12-14-2015, 02:57 PM
Thanks again for all your support. The flavor was great! And I was so concerned about the temps that I sliced with the grain. Was very chewy. Had alot left today and was actually much better. Especially when you slice it correctly. :oops:
Note to self. Never do a Live cook if it's your first attempt. Even with all the support here.:grin:

smoke ninja
12-14-2015, 03:11 PM
I beg to differ. Live cooks or the step by step documentation of it can help the board see where things went wrong and better help solve problems. It also helps other first timers learn from your errors.

Successful cooks are nice but posting a failure can be way more fun. We all have destroyed good meat before, dont let anyone tell you otherwise.

redrdr67
12-14-2015, 03:24 PM
Thanks for the kind/wise words smoke ninja. I appreciate it. Already looking forward to my next attempt at brisket.

ButtBurner
12-14-2015, 03:27 PM
you did good

you learned from it, and let us help you along the way

and you kept a good attitude through the whole thing

bravo!!!

Twisted T's Q
12-14-2015, 03:37 PM
no shame in that brisket kid it looked good and apparently tasted good , yes there is a good chance it would have turned out a little better if you would have let it cook a little longer but none the less good job......

4ever3
12-14-2015, 04:10 PM
Nothing wrong with posting a live cook even if it didn't go as planned, actually, life doesn't turn out as planned, so why should a live cook be any different :thumb:

Smoke on!

COS
12-14-2015, 04:46 PM
I second what ninja said. I hope to see your second attempt live. You did good on your first try.

Jason TQ
12-14-2015, 04:51 PM
Thanks again for all your support. The flavor was great! And I was so concerned about the temps that I sliced with the grain. Was very chewy. Had alot left today and was actually much better. Especially when you slice it correctly. :oops:
Note to self. Never do a Live cook if it's your first attempt. Even with all the support here.:grin:

I literally sliced with the grain the first 2 times I cooked brisket if I remember right :becky:. Live cooks are fun. Keep em coming :clap2::clap2: Had a little too much "sauce" during one cook last year and we ended up doing chopped brisket sandwiches because I forgot it was on there :loco:.