We need a Select grade brisket Throw Down

Czarbecue · Jan 30, 2018

I never get a smoke ring but it's because I slather my briskets in thick, fatty, oily condiments like mayo or ranch. Plus I do fatcap up...

There’s a slight ring...

CptKaos · Jan 30, 2018

On my reverse flow i always cook with the heat shield down

Larry

pjtexas1 · Jan 30, 2018

THoey1963 said:
I usually use Olive Oil. Sometimes Worcestershire Sauce. Don't see a difference. But, smoke rings are a different subject. Sorry for the short derailment. Back to how "Selects are the New Wagyu"...

I've used vegetable oil, mustard/pickle juice, grape seed oil. Can't tell the difference in the smoke ring. Did the smoke ring appear in the wsm you ran for years? We love derailments.

Love the wagyu comment!

Sent from my SM-G955U using Tapatalk

Czarbecue · Feb 3, 2018

Wife wanted to bring a brisket to a friend’s kid’s birthday party tomorrow. Well, certainly not worthy of one of my Choice or Primer packers in the ice box but definitely a chance to enter my own self declared, unsanctioned ThrowDown!

Mayo rubbed:

2-parts Coarse Black Pepper, Q-Salt, Seasoning Salt, Turbinado Sugar, and my Memphis dry rub for some color:

A 20 pound of Weber charcoal only fill up my basket half way :heh:

Fatcap down because I didn’t trim so there’s plenty of fat here:

Happy Hapgood · Feb 3, 2018

Win a Throwdown and name your Select Brisket TD. Looks like some good ones already. The current one is Bacon! WOW!

THoey1963 · Feb 3, 2018

We don't need no stinkin' TD... Lord knows I try to win. But we are doing this any ways... I'll start prepping mine tomorrow for SB...

Czarbecue · Feb 3, 2018

Grate temps has been 265-275 all night and IT for the flat is only at 155 after 6 hours. At 22 pounds, this mother packer is a BEAST. I still wrapped it though. I need some sleep.

Czarbecue · Feb 3, 2018

Well, it pass the bend test but still dry as hell. Why and how?? All because it is Select grade? I wasn’t happy with the bark either but it stayed wrapped for 5 hours. Never doing a 20 plus pounder again.

Edit: This is after 11 hours with the average temp being 275ish. I wrapped at 6 hours when it was at 154F. Pulled it when the Weber had the flat at 203F but all the spot checking showed 207-211F for the temp. Probed like stale peanut butter. Vented for only 10 minutes and rest for 90 minutes before I started slicing.

Burnt at Both Endz · Feb 3, 2018

Damn Jersey milk cows anyways!

Wonder if Paul thinks that could have used another 25 minutes of cook time?

Nuco59 · Feb 3, 2018

“That's the way brisket go”

―(not) Ron Washington

If making brisket were the same as busting out a PBJ on white- who could be be proud to whip out a "good 'un"?

I think it's a nice looking brisket - shame about it being a little dry. Slice it thin-ish and hit it with some bbq sauce thinned with a bit of beef broth (or juice from your cook).

The next one will be better - that's what I keep telling myself.

Czarbecue · Feb 3, 2018

I guess this shows using higher grade beef does most of the work for average cooks :heh: This piece of Select was not as firm as the others in the case so it may have been out of the freezer for at least 24 hours. But for now, Czar 0, Select 1. Well played.

SmittyJonz · Feb 3, 2018

Smoked me Select last Saturday, had Dental Work on Monday morning - now that me mouth is feeling better there's NO Brisket left overs left..........

Guess I Need to knock out another Delicious Select Walmart Brisket......... :heh:

Nuco59 · Feb 3, 2018

This has been a good thread- I'm glad the "lowly" select brisket was given a shot to be in the limelight for once (twice maybe? nvm)

I'd rather catch choice on sale - but I've cooked -what I'd call- a lot of selects over the last 4 years. Never regretted them or buried them in the backyard and swore witnesses to secrecy. Maybe my cooks make them more like tasty pot roasts- I foil by preference. I have used butcher paper- never really got anything from it but less 'jus and some oily paper. Nor have I cooked one to completion naked on the grate. I will have to do that one day - just to see.

pjtexas1 · Feb 3, 2018

Burnt at Both Endz said:
Damn Jersey milk cows anyways!

Wonder if Paul thinks that could have used another 25 minutes of cook time?

In my unofficial select brisket experience it would need a few more minutes or skip the vent. Every little little bit helps.

Sent from my SM-G955U using Tapatalk

smoke ninja · Feb 3, 2018

Im in!

SmittyJonz · Feb 3, 2018

:crazy:

pjtexas1 · Feb 3, 2018

smoke ninja said:
Im in!

I'm detecting something. Can't quite put my finger on it though...

Sent from my SM-G955U using Tapatalk

THoey1963 · Feb 9, 2018

Sorry I'm so late. Been one of those weeks. Did five briskets for the Super Bowl, four Prime, and one Select. Here's the pics:

All five briskets on at 11 pm. The top two Primes were done at 8 am. The bottom two Primes were done at 9 am. The Select didn't come off until 10:30 am. As you can see, I over cooked it a little. The fold test broke. It tasted alright though.

At the price I can get Primes for, I'll stick with them when I can...

CptKaos · Feb 9, 2018

If it tasted good that's a win right there

Larry

Burnt at Both Endz · Feb 9, 2018

Stopped back by the wally world, I'm sorry for 2.96/lb, I just couldn't buy the piece of Mexican beef, besides they only had one to pick from.:shock:

We need a Select grade brisket Throw Down

Babbling Farker

is one Smokin' Farker

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

Babbling Farker

Babbling Farker

Babbling Farker

Babbling Farker

Babbling Farker

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

is one Smokin' Farker

Babbling Farker

Similar threads