MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-13-2019, 06:19 PM   #1
Blowin' Smoke
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Default Itís done when itís done...

Today has been a lesson in patience for me. I started at 6:30 this morning getting my OC Smokehouse going. I lit my coals and brought my brisket inside to prep. I did a pretty aggressive trim, rubbed down with Worcestershire, and my brisket rub (coarse salt, black pepper, and garlic powder).

When the coals were ready, I dumped them and threw on a couple pecan splits. When the temp was riding at 275, I added the brisket on a rack to make transfer easier. I had water in the water pan and had an aluminum pan under the brisket to make cleanup easier. Temps have fluctuated between 250-320 for the day, and I was spritzing about every hour with 50/50 AJ/ACV. Tropical storm Barry has made it a tough day to maintain temps.

Anyway, Iím almost 10 hours in and the flat still isnít probe tender. Last check was 197 and still not sliding in like butter.

Afterthoughts: my spritz was kept in the fridge, so that probably prolonged the cook, as did having the aluminum pan directly underneath.

Pic from last check, and Iím enjoying some crown while I wait.


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Old 07-13-2019, 06:38 PM   #2
ShadowDriver
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It sure looks good... Lookin' forward to the sliced photos.

I'd have another finger or two of Crown while you wait. Seems to make the wait go faster, or maybe I just don't notice...
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Old 07-13-2019, 06:40 PM   #3
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Looking great. Wonít be long now. Crown is always a hit with me. Cheers!


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Old 07-13-2019, 07:43 PM   #4
Blowin' Smoke
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Done right at 12 hours. Now into a pan for a couple hour rest.

Will continue to sample the crown. I tried to get a pic of the bride picking bits off the rack and eating them. Sheís too quick though. Like a gazelle.




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Old 07-13-2019, 08:46 PM   #5
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I will have a few Woodford Reserves while it rests. Thank you.In my humble opinion,the rest is the key.
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Old 07-13-2019, 10:11 PM   #6
Blowin' Smoke
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Here is the sliced brisket. 12 hour cook with a 2 hour rest. Sliced the point into two sections. The pieces we tasted were delicious, easily the best one Iíve cooked.

Next time I will leave a little more cap on, as the bottom 1/4Ē of the end of the flat is burnt. It will serve as chopped brisket and still has great flavor, but good learning experience.

Take away: I need to do brisket more often. I was beating my wife and sister in law away with a stick. Canít wait to eat tomorrow!

Thanks for tuning in!



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Old 07-13-2019, 10:14 PM   #7
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Looks great! It's always good when The Boss and other family can hardly pull themselves away from the cutting board or some such.
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Old 07-13-2019, 10:15 PM   #8
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looks like some great eats and great smoke ring too .
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Old 07-13-2019, 10:29 PM   #9
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Excellent!
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Old 07-13-2019, 10:34 PM   #10
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Thanks! Texas style, as thatís where Iím from, and thatís who Iím cooking it for.

Hoping everyone enjoys it tomorrow!


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Old 07-13-2019, 11:06 PM   #11
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Like you say, done when done.
I believe that running out of patience is the biggest reason for mediocre brisket. Too many cooks have a time frame in mind, that is just not realistic. They pull the meat at their preconceived time frame, everybody is ready to eat and then they have no, or too little of a rest.
To eliminate the crunchy bottom, put a piece of foil under the brisket.
Very good cook, thanks for sharing!
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Old 07-13-2019, 11:24 PM   #12
pjtexas1
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Well worth the wait!

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Old 07-13-2019, 11:43 PM   #13
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You nailed it.

Good advice above

I'll toast an Aneles Envey to your Crown!
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Old 07-14-2019, 07:53 AM   #14
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Looks great - although did you slice with the intention of not eating until the next day?
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Old 07-14-2019, 08:15 AM   #15
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I think your method was spot-on, and your finished product is wonderful. My only observation is that spritzing every hour slowed you down a lot.
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