I picked up a very nice 14lb brisket from Sean at Charred380 for the 2021 Texas BBQ Brethren Spring Bash. But life got in the way and did not have time to cook prior to the Bash. I like cooking Hot and Fast and not knowing what we would be cooking at the Bash it stayed behind.
So Friday was day 61 that I had it in the garage fridge getting all happy and giddy! I took it out of the bag and it smelled like Beef! So we were good to go. I'm a SuckleBusters guy all the way so a light base layer Texas Pecan Rub, light sprinkle of SPG and a heavy dose of 1836 Beef Rub. Wrapped it up and let it happy again overnight.
Up at 6:00am to light the best offset cooker ever, my Shirley Fabrication 24x42, and then the rain came pouring down! for 2 hours!! Finally got Shirley fired up. This time I used all the bark that shed off of my post oak I've been saving to use as kindling instead of charcoal briquettes. It worked great.
Like I said, hot and fast for me 280-300. When Shirley hits 270 on the temp gauges it's +20-25 more in the center of the racks. So at 8:30 brisket goes on, fat side down. 3 hours never touched it. At 11:30am I panned it, sitting the brisket on a cooling rack, poured in 3 cans of Campbell’s Condensed Beef Consomme and double foiled it with temp probes inserted. Set the alarm to 205. At 1:00pm the alarm sounded so I checked temp in multiple locations with trusty Thermoworks thermapen had a few still at 197-199 and a bit tight. Let it go for 30 more minutes. Hit it with the thermapen and probed like butter in the flat and jello in the point!
Pulled it, removed the foil and rested on the counter for 20 minutes. Then tented with foil and into my Smoken Products Flavor Savor it went. Shelly was out running around getting party favors for our son's 40th birthday. She got back around 4:00pm.
So time to bust out the brisket. I started to part it out as we like to portion big proteins at around 1lb each. Then vac-seal them and toss in the freezer to sous vide at a later date for lunch or dinner.
It was amazingly very moist, incredibly tender and one of the top 3 briskets I have ever tasted.
I worked the numbers on it. So 14lb, 61 day wet aged, trimmed 4 lbs, 5 hour cook, 2.5 hour rest and netted 6lbs of top notch brisket packaged @ 1lb each.
So now the money side, at a BBQ restaurant around here, great brisket goes for $28.00 a lb. So I have finished product worth $168.00, not including tip and taxes.
Thanks for looking! :mrgreen:
So Friday was day 61 that I had it in the garage fridge getting all happy and giddy! I took it out of the bag and it smelled like Beef! So we were good to go. I'm a SuckleBusters guy all the way so a light base layer Texas Pecan Rub, light sprinkle of SPG and a heavy dose of 1836 Beef Rub. Wrapped it up and let it happy again overnight.
Up at 6:00am to light the best offset cooker ever, my Shirley Fabrication 24x42, and then the rain came pouring down! for 2 hours!! Finally got Shirley fired up. This time I used all the bark that shed off of my post oak I've been saving to use as kindling instead of charcoal briquettes. It worked great.
Like I said, hot and fast for me 280-300. When Shirley hits 270 on the temp gauges it's +20-25 more in the center of the racks. So at 8:30 brisket goes on, fat side down. 3 hours never touched it. At 11:30am I panned it, sitting the brisket on a cooling rack, poured in 3 cans of Campbell’s Condensed Beef Consomme and double foiled it with temp probes inserted. Set the alarm to 205. At 1:00pm the alarm sounded so I checked temp in multiple locations with trusty Thermoworks thermapen had a few still at 197-199 and a bit tight. Let it go for 30 more minutes. Hit it with the thermapen and probed like butter in the flat and jello in the point!
Pulled it, removed the foil and rested on the counter for 20 minutes. Then tented with foil and into my Smoken Products Flavor Savor it went. Shelly was out running around getting party favors for our son's 40th birthday. She got back around 4:00pm.
So time to bust out the brisket. I started to part it out as we like to portion big proteins at around 1lb each. Then vac-seal them and toss in the freezer to sous vide at a later date for lunch or dinner.
It was amazingly very moist, incredibly tender and one of the top 3 briskets I have ever tasted.
I worked the numbers on it. So 14lb, 61 day wet aged, trimmed 4 lbs, 5 hour cook, 2.5 hour rest and netted 6lbs of top notch brisket packaged @ 1lb each.
So now the money side, at a BBQ restaurant around here, great brisket goes for $28.00 a lb. So I have finished product worth $168.00, not including tip and taxes.
Thanks for looking! :mrgreen:
