lunchman
10-06-2019, 05:23 PM
Must be the weekend for Brisket, lots of posts. :clap2:
My local supermarket had Brisket Points marked down, this was just a tad under 4 lbs, so not huge. It had a small part of the Flat still attached, so I did a very minor amount of trimming to remove excess fat and silverskin. Seasoned with Oakridge BBQ Black Ops Brisket rub. I set up the Goldens' for indirect with a temp hovering around 250 with a few chunks of hickory for good measure.
At about 3 hours into the smoke it's taking on a nice color for the bark -
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/IMG_20191006_175237623_zpsblkkbz0h.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/IMG_20191006_175237623_zpsblkkbz0h.jpg.html)
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/IMG_20191006_175254021_zpsyln28xzd.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/IMG_20191006_175254021_zpsyln28xzd.jpg.html)
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/IMG_20191006_175311795_zps4fc7iqw2.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/IMG_20191006_175311795_zps4fc7iqw2.jpg.html)
Wrapped it at about 4 hours in with a bit of beef stock to keep it moist and increased the pit temp to about 300. It was probing nicely around 5 hours, probably could have used another hour but it was tender enough and neither of us wanted to wait any longer for dinner, so off it came for a rest.
After resting -
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/IMG_20191006_175348856_zpskjv9bmui.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/IMG_20191006_175348856_zpskjv9bmui.jpg.html)
And sliced. It was thin enough that there was no need to turn this into burnt ends and I honestly didn't want to wait if I had to toss it back on the grill -
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/IMG_20191006_175404124_zpsskqqshyb.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/IMG_20191006_175404124_zpsskqqshyb.jpg.html)
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/_IMG_000000_000000_zpsk4sagiww.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/_IMG_000000_000000_zpsk4sagiww.jpg.html)
It was sufficiently tender and tasted great and that's all that matters.
I don't make brisket all that often, usually turning flats into Pastrami. But today I was in the mood to give brisket a try. I'd rate the cook a success.
Thanks for checking in on this post.
Regards,
-lunchman
My local supermarket had Brisket Points marked down, this was just a tad under 4 lbs, so not huge. It had a small part of the Flat still attached, so I did a very minor amount of trimming to remove excess fat and silverskin. Seasoned with Oakridge BBQ Black Ops Brisket rub. I set up the Goldens' for indirect with a temp hovering around 250 with a few chunks of hickory for good measure.
At about 3 hours into the smoke it's taking on a nice color for the bark -
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/IMG_20191006_175237623_zpsblkkbz0h.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/IMG_20191006_175237623_zpsblkkbz0h.jpg.html)
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/IMG_20191006_175254021_zpsyln28xzd.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/IMG_20191006_175254021_zpsyln28xzd.jpg.html)
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/IMG_20191006_175311795_zps4fc7iqw2.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/IMG_20191006_175311795_zps4fc7iqw2.jpg.html)
Wrapped it at about 4 hours in with a bit of beef stock to keep it moist and increased the pit temp to about 300. It was probing nicely around 5 hours, probably could have used another hour but it was tender enough and neither of us wanted to wait any longer for dinner, so off it came for a rest.
After resting -
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/IMG_20191006_175348856_zpskjv9bmui.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/IMG_20191006_175348856_zpskjv9bmui.jpg.html)
And sliced. It was thin enough that there was no need to turn this into burnt ends and I honestly didn't want to wait if I had to toss it back on the grill -
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/IMG_20191006_175404124_zpsskqqshyb.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/IMG_20191006_175404124_zpsskqqshyb.jpg.html)
https://i93.photobucket.com/albums/l50/lunchman77/Grilling/_IMG_000000_000000_zpsk4sagiww.jpg (http://s93.photobucket.com/user/lunchman77/media/Grilling/_IMG_000000_000000_zpsk4sagiww.jpg.html)
It was sufficiently tender and tasted great and that's all that matters.
I don't make brisket all that often, usually turning flats into Pastrami. But today I was in the mood to give brisket a try. I'd rate the cook a success.
Thanks for checking in on this post.
Regards,
-lunchman