First Post - Semi Live Prime Brisket (Many Pron Shots)

[JKCDN]

Well - I love this site and have spent many a happy hour following live cook's. My turn to give something back.

Costco Prime Brisket (learned how to select best possible brisket from brethren)


http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_083143_zpsmfjs0h0a.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_083143_zpsmfjs0h0a.jpg.html)[/IMG]

Uniform flat


http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_083221_zpsraezjlkw.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_083221_zpsraezjlkw.jpg.html)[/IMG]




http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_083228_zpsypsu51bt.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_083228_zpsypsu51bt.jpg.html)

Out of the bag

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_083657_zpsu3nuzk9c.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_083657_zpsu3nuzk9c.jpg.html)

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_083701_zps7dx2s3gj.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_083701_zps7dx2s3gj.jpg.html)

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_083725_zpsugb2rl2r.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_083725_zpsugb2rl2r.jpg.html)[/IMG]


That gash near the end of the flat is not my fault. Found it once I opened the bag :)

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_090620_zpslcpm9myn.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_090620_zpslcpm9myn.jpg.html)

This hack job is my fault! Extreme trimming due to my past briskets un-rendered fat (which I scrape off post cooking). Figure this time let's try to remove as much as I can pre-cook.

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_090703_zpsmtqqumjr.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_090703_zpsmtqqumjr.jpg.html)

I used to think I could handle a boning knife, after looking at this scalp job, I think I need a lot more practive trimming briskets.

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_090709_zpssg3zfj7d.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_090709_zpssg3zfj7d.jpg.html)

Oakridge Black Op's with some extra kosher salt

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_092108_zpshcctsqem.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_092108_zpshcctsqem.jpg.html)

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_092115_zpsjnz4azhu.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_092115_zpsjnz4azhu.jpg.html)

My Kamado warming (wife's birthday today and lost track of time - the Auber PID was a litle melted when I cam back to a 500f pit) - lol.

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_074206_zpsbebn7djw.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_074206_zpsbebn7djw.jpg.html)

Still running a little hot but did not have the patience to wait. Used a large water pan for heat sink. Is my thumb really that big?

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_094040_zpstr8x13wx.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_094040_zpstr8x13wx.jpg.html)

She is on

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_094009_zpskomlakgz.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_094009_zpskomlakgz.jpg.html)

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_094020_zpsvjaqpqro.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_094020_zpsvjaqpqro.jpg.html)

I don't take this thermo seriously but it looks good for the photo...

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_123526_zpseodugdcl.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_123526_zpseodugdcl.jpg.html)

I do believe my Auber

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_134232_zpsjmaoyitw.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_134232_zpsjmaoyitw.jpg.html)

And we are live - 4 hours in - quick spray and photo. The clearance is less than an inch on the inside of the lid. lol

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_134301_zpsywd2dgrm.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_134301_zpsywd2dgrm.jpg.html)

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160228_134308_zpsrnvqj9vg.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160228_134308_zpsrnvqj9vg.jpg.html)

That's it for now, will update when I pull and wrap.


JKCDN

[AClarke44]

Looks good so far. Curious to see how trimming the fat off worked out. I'm not a fan of it either....

Oh and welcome to the Brethren!

[IamMadMan]

Nice looking brisket, I'm drooling......

[USMC]

Mine look like yours after I trim. I hack job mine like that on purpose and they turn out mighty fine! Looks like your on the right track with that one. Looks great! :thumb:

[KevinJ]

Thats a good looking piece of meat. :clap:

[JackW]

That is a good price for prime.

Jack

[Decoy205]

Looks really good man!

[JNUCIFORE]

looks good

[THoey1963]

That's a pretty hunk of beef...

[nsbbqguy]

Looking good so far!

[garyk1398]

Wonderful looking packer!!

[Bludawg]

I don't understand cutting all the butter off the beef that is some tasty stuff. Good luck with you cook

[JKCDN]

That was one of the most uneven and frustrating cooks I have had in a while!

I was doing way too much without enough experience on such a long cook. The auber PID was barely working so temperature readings we on and off. The crappy small pieces of Royal Oak ran out at about 5 hours (in hindsight, I should have wrapped at 5 hours but wanted to run naked to see if I could pull it off). So next time I need a full bowl of lump.

Let's see, when I refilled the fire bowl and left the vent open for 10 minutes the temperature went from 210f to 300f. Closed the vents and still watched it peak to 340f. Stared at that damn thing trying to use my Jedi powers to reduce the temp. Now I am working against the strength of my Kamado as it drops 2 degree's per 10 minutes!

I start probing at 8 hours and get some soft spots but the flat underneath the point is not yielding. Oddly, the temperatures are over the place. Some are probed at 198f some area's were 207f. I press on it to get a feel for tenderness and it does not feel great. I wrap and put it in the oven at 250f for 3 more hours.

It's the wife's birthday so I sear some steaks and take out the brisket around 10pm. It probes tender but I am not confident. Through it in the fridge overnight and portion this morning.

The flavor is excellent but as you can imagine texture is not great. It's not horribly dry but is not a moist as other briskets I've cooked.


Here it is on the board the this morning
http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160229_110442_zpsz26dxicj.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160229_110442_zpsz26dxicj.jpg.html)

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160229_110531_zpshtyhwump.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160229_110531_zpshtyhwump.jpg.html)


Cryovac and ready for the cooler.

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160229_113423_zpsxgiualu3.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160229_113423_zpsxgiualu3.jpg.html)

Here is the point

http://i1077.photobucket.com/albums/w474/redonkykong/BBQ/IMG_20160229_113438_zpsx3efyyb1.jpg (http://s1077.photobucket.com/user/redonkykong/media/BBQ/IMG_20160229_113438_zpsx3efyyb1.jpg.html)


Well that's it. Overall the texture is acceptable from the flat and I am sure the point will have more moisture. I am going to really consider smoking to color then a sous-vide finish for texture. I have the best results with 147f for 72 hours on short ribs, it may be worth trying. Or I can practice on my kamado but at $55 a pop, it stings to get anything less than the best possible result.

thanks for reading,

JKCDN

[rcochran]

Awesome

[geoff7877]

That looks amazing. My first brisket on my egg turned out good. The flat was a tad dry but just a tad.

I've never used the RO lump. Wait, I take that back. I did use it once but I didn't like the tiny chunks. I use a combo of lazzaris and oak or Apple. Lazzaris has a good mix of chunk sizes. I go for the biggest chunks on a long cook. With 2/3 load I kept it at 275 for 10 hours. I use my Weber as my fire builder and had coals ready to go for the last 2 hours. After adding the second load of coals I didn't really have any temp spikes cause the coals were already ashed over and smoldering. I'm no expert but it worked great.

Adding fuel is the only downside to a Kamado cooker.