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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.

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    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.

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#1406

Need some brisket help

No issues smoking a whole brisket (have posted pics on this thread).  I bought a half brisket (point cut) the other day (was walking past in in H-E-B and decided to cook a brisket, but it was already 9:00 am and too late to start a whole).  I’ve tried this before, with the same results.  I use the same technique/temp, wrap in butcher paper, etc.  Taste is always fine, but I can’t get it as tender as a whole.  Any ideas?

#1408
1 hour ago, AustinMT said:

Need some brisket help

No issues smoking a whole brisket (have posted pics on this thread).  I bought a half brisket (point cut) the other day (was walking past in in H-E-B and decided to cook a brisket, but it was already 9:00 am and too late to start a whole).  I’ve tried this before, with the same results.  I use the same technique/temp, wrap in butcher paper, etc.  Taste is always fine, but I can’t get it as tender as a whole.  Any ideas?

Cook longer maybe?  What temp are you wrapping?  And then pulling?  Maybe pull @ 203-205?

#1409
1 hour ago, BabaYaga said:

Cook longer maybe?  What temp are you wrapping?  And then pulling?  Maybe pull @ 203-205?

Wrapped at 165, pulled at 203, which is basically what I always do.  Just can't figure it out.  I mean, it's not tough, had a nice smoke ring and bark, tasted good but wasn't the tender meat you'd normally see, and that's been my experience every time I try one of the half-cuts.

#1410
39 minutes ago, AustinMT said:

Wrapped at 165, pulled at 203, which is basically what I always do.  Just can't figure it out.  I mean, it's not tough, had a nice smoke ring and bark, tasted good but wasn't the tender meat you'd normally see, and that's been my experience every time I try one of the half-cuts.

Yeah I'm not a fan of the half cuts. They never seem to turn out as good. We just always smoke a whole one and after sliced I vaccum seal most of it and put it in the deep freeze

#1411

Picked up a prime brisket from Rudolph’s today to support my local small business butcher.

Will post weekend pics.

#1412

Bored...Throwing on a lil 9 lb Prime.

Got that good thin smoke goin. Great weather to be on the patio smoking.

94e9a627ce096ab90e7b1ade579b7493.jpg

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#1414

I have a question. An ethical question really.  We are about to buy a 1/4 cow.  I could probably ask for a brisket cut. But, I don’t own a smoker. Would have to cook in an oven or on a propane grill.  Should I even bother?  If so, any suggestions on how to prepare it?

#1415
I have a question. An ethical question really.  We are about to buy a 1/4 cow.  I could probably ask for a brisket cut. But, I don’t own a smoker. Would have to cook in an oven or on a propane grill.  Should I even bother?  If so, any suggestions on how to prepare it?

Hopefully it’s a steer, not a cow. I wouldn’t get a brisket cut unless you really love roast beef.
#1416
Just now, HouTex said:


Hopefully it’s a steer, not a cow. I wouldn’t get a brisket cut unless you really love roast beef.

That’s what I figured. I’ll...steer...clear. 

#1422
On 3/17/2020 at 6:05 PM, Lurch said:

Anyone else freezing their smoked brisket? I’ve always tried and failed to polish one off in 3-4 days and we end up throwing away quite a bit. My last two, though, I’ve divided into 4 or 5 portions and froze. As needed, I pull a bag to defrost in the refrigerator for a day and then toss on grill or nuke to reheat and they come out excellent. I’m going to start buying bigger ones rather than the smallest available.

Got a vacuum sealer last fall.  Now, I freeze leftover brisket slices 3 per bag.  About 10 minutes in simmering water, and it's good to go.  Much better than reheating in an oven after a day in the fridge unsealed.  That's my plan for the packer I'm smoking tomorrow for my weeks to come in the house.  Got a pork shoulder to do, too, but don't know my plans for leftover on that one yet.

Edited by dcbc

#1426

I’m having a first.  I’ve never had a brisket break straight through a stall and cook so damn fast.  Not even a micro stall.  Put the 15 lb packer on at 9am At 245-250 on smoker and its at 194 degrees six hours later!   Shit hasn’t even been able to develop a damn bark!!

 

WTF?!?!?!

#1428

Suggests a dry brisket right? The stall is caused by evaporation, so if moisture content was low to start, the stall will also be minimal. What grade was it?

#1430
6 minutes ago, Lurch said:

Suggests a dry brisket right? The stall is caused by evaporation, so if moisture content was low to start, the stall will also be minimal. What grade was it?

Randall’s grade

#1431
I’m having a first.  I’ve never had a brisket break straight through a stall and cook so damn fast.  Not even a micro stall.  Put the 15 lb packer on at 9am At 245-250 on smoker and its at 194 degrees six hours later!   Shit hasn’t even been able to develop a damn bark!!
 
WTF?!?!?!

Damn. That is fast especially for not wrapping it...(didn’t sound like you wrapped).

Check a different temp probe? I keep one in it during the cook, but usually double check temp with another probe. I’ve had the main one read too high sometimes...usually when it is wrapped.


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#1432

It’s fubar. Probes were accurate. Checked temps also with thermapen. I know that thing is accurate. 
 

only thing i can figure is it was out of the freezer (had to corona freeze). Was thawed though. Must have been it. 
 

 

#1433
I’m having a first.  I’ve never had a brisket break straight through a stall and cook so damn fast.  Not even a micro stall.  Put the 15 lb packer on at 9am At 245-250 on smoker and its at 194 degrees six hours later!   Shit hasn’t even been able to develop a damn bark!!
 
WTF?!?!?!
Funny, same thing happened here with that New Zealand brisket. 14lb cooked in 7 hrs. Straight through stall. I noticed it didn't have much of that hard fat cap, just had a good amount of the soft fat that cooks off.

I'm about to carve up, so we will see how it turned out.
#1434

We got 2 different guys cooking briskets today and neither had a stall?  This coronashit is more serious than I thought.

#1435
31 minutes ago, conVINCEd said:

We got 2 different guys cooking briskets today and neither had a stall?  This coronashit is more serious than I thought.

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#1439

The last brisket I smoked 2 weeks ago never stalled either. 12 lbs at 250 for 9 hrs to get to 205 internal. Very tasty, just really fucked up the whole timing thing.

#1445

After trimming mine was right at 13 lbs. reached 200-205* in 12.25 hrs. I did wrap in butcher paper about 5 hrs in, ~155*.

Held at 225* for those first 5hrs. Temp creeped up to 265* while I slept.

#1446
You bastards are going to make me brave the grocery store to get a brisket. 

I haven’t been able to find one. Damn hoarders.
#1448
31 minutes ago, mapplewhite132 said:

Saw a choice brisket at Randall’s the other day after having no luck at my normal HEB. Here’s the results

900cfb0a2e1bb213ddfd9167a818c0b5.jpg

Quite a smoke ring.  How’s the moisture level with the choice?

#1449

Since it’s only the two of us (plus Hattie) here I just cut a corner off of the flat.

Was just a little dry but really tasty.

83cb58a6bd0fa99308a4ce5d594a1179.jpg
Say hi, Hattie

#1450
Quite a smoke ring.  How’s the moisture level with the choice?

Plenty of moisture. Moister than south Austin’s mom. I usually cook primes but couldn’t tell much of a difference

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