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  • Brisket, potato salad (recipe from Franklin’s book is a good one), pintos, blueberry cobbler. This one turned out very good; WSM ran like a champ as always.

  • solamente73
    solamente73

    19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

  • Brisket prices are down again. Found this 9.5# prime brisket at Costco for $2.69/lb. 2:1 pepper to salt ratio, smoked on my BGE for about 6.5 hours at 275*. Wrapped in butcher paper and rested for 1

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#1303

I've got a question.  

What's going on with brisket when it comes out looking like bologna and really chewy?  I mean, today I went to a pretty highly-reviewed spot east of Dallas that had brisket that was damn near unedible.  And that's coming from someone who rarely bitches about food.  It had almost no bark, really chewy, almost no smoke flavor.  Did it get pulled too early?  Did it somehow get steamed instead of smoked?  I've smoked one brisket and it was actually not bad; however, I don't know enough about the process to understand what's going on per the above.  Just curious.

 

#1304

Undercooked and probably wrapped too soon would be my guess. Probably left an inexperienced guy in charge of that batch

#1307
4 hours ago, Knoxtnhorn said:

I've got a question.  

What's going on with brisket when it comes out looking like bologna and really chewy?  I mean, today I went to a pretty highly-reviewed spot east of Dallas that had brisket that was damn near unedible.  And that's coming from someone who rarely bitches about food.  It had almost no bark, really chewy, almost no smoke flavor.  Did it get pulled too early?  Did it somehow get steamed instead of smoked?  I've smoked one brisket and it was actually not bad; however, I don't know enough about the process to understand what's going on per the above.  Just curious.

 

4 T's? Aren't many good places out that direction. I had great BBQ at 4T's.

#1308
2 hours ago, Thetexashammer said:

4 T's? Aren't many good places out that direction. I had great BBQ at 4T's.

Shorty's.  Apparently not too far away from 4T's.

Edited by Knoxtnhorn

#1309

Alright gurus, I need guidance.

Just picked up two prime whole briskets, 12 and 14 pounds. I know how to prep them, no concerns there. What I’m concerned about is timing.

The plan is to eat Saturday at 6pm. Big pot luck tailgate, 40-50 people. On site I have access to a stick burner I’ve never used and a pile of oak starting Friday evening. What time would you start the fire and then put them on?

Appreciate the input.

  • Author
#1310

Depends on the weather and what temp you want to cook them at.  If it's not cold and windy, I would light the fire early enough to have them on around 7 or 8 at the latest.  I usually cook between 275 and 300.  If it the weather is shit, you are going to want to start earlier than that.  Do you know anything about the smoker?   That is also going to effect start time.  If it was one made by a solid manufacturer, I wouldn't worry.  If it was a weekend project made by someone who doesn't know much about how smokers work, it's going to change when you need to start cooking.

Edited by kevwun

#1311

Weather looks good, mid sixties and sunny during the day, not much wind. The smoker is a single-axle trailer hitch job and this guy doesn’t skimp on his toys. That said it doesn’t mean he knows anything about smokers.

I was thinking get the pit going around 5am and meat on at 6 to give me a little wiggle room. Definitely plan on wrapping and going closer to 300°.

  • Author
#1312

That's probably a good plan.  Gives you some wiggle room if things don't cooperate.

Edited by kevwun

#1313

You’re looking at 10 and 11-12 lbs after trim. If you’re running close to 300* and plan to wrap, then you are looking at a 6 hour cook (roughly). Allow an hour to rest before serving.

#1320
14 hours ago, Buzzrock said:

It’s a Gator Pit from Houston, btw. Don’t know if they have a good reputation or not.

They do.

#1322

Probed like butter at 202° so pulled them off. I had wrapped them at about six hours. Gonna let me hang out for a bit and should be in good shape for dinner in three hours.

#1323

We're set up at the Stardust pool hall on Manchaca for a small cook off. Cooking a wagyu for the first time. I may have to monitor my alcohol intake.

#1324

Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.

#1327
Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.
That's the nicest thing anyone has ever done for me
#1328
52 minutes ago, Paco said:
1 hour ago, RMac5 said:
Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.

That's the nicest thing anyone has ever done for me

And you ruined it by posting again.

#1329
55 minutes ago, Paco said:
1 hour ago, RMac5 said:
Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.

That's the nicest thing anyone has ever done for me

... he says as he fucks up the ratio.

  • 2 weeks later...
#1333

I know this is heresy in Texas, but has anyone ever tried a Jewish-style braised brisket?  I have to admit, after watching Marvelous Mrs. Maisel, I'm more than a little intrigued.

https://blog.thermoworks.com/beef/brisket-in-oven/?browse_eid=d25bd4b6-af3b-4708-8dcb-61b3d0005e0b

Oven cooked brisket

 

No aluminum turkey pan or liquid smoke required...

Edited by hopkinsnhorns

#1336

Jewish-style roast brisket is really good. I haven’t had it in a long time, but most of the styles are kind of sweet - they use onions, jelly, and or coke/dr pepper. It’s a totally different thing, but good.

#1340
I only eat Jewish style brisket with fancy Jews on Christmas.

While wearing a tailored jersey?
#1346

14.5 lb before trimming. Smoke setting for an hour.  Cook time thereafter 10 hours — set to 225, but it was cold so moved it up to 250 to keep the temp.  Wrapped in butcher paper when it hit 160 , increased the temp to 275 until it hit 204.  That is what I have been doing for some time

#1348
2 hours ago, hopkinsnhorns said:

Why only one hour of smoke?

IT's actually smoking the entire time.  There is a "smoke" setting which is a low temperature smoke that generates extra smoke.

  • 3 weeks later...

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