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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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1 hour ago, immortal13 said:

She call herself that so what am I supposed to do?

Tell us more about her moist brisket.

So moist.  SO tasty.  Yeah baby, you like that don't you...

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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?

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?

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.

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

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

Will post weekend pics.

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

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

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Some meat pron.
Brisket cures all.

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91b5a31b606142c633bf289de22aaf9b.plist

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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?

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.
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. 

7 minutes ago, Pato del Muerto said:

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

 

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4 hours ago, utxmike05 said:

Some meat pron.
Brisket cures all.
c4b1fba8a8c3277f005c7dfc287da0d7.plist

a63b7ece0549904bf10849f226be54bd.jpg
Sent from my iPhone using Tapatalk

giphy.gif

Some meat pron.
Brisket cures all.

c4b1fba8a8c3277f005c7dfc287da0d7.plist



Would consume with great vigor.
5 hours ago, utxmike05 said:

Some meat pron.
Brisket cures all.

c4b1fba8a8c3277f005c7dfc287da0d7.plist

a63b7ece0549904bf10849f226be54bd.jpg


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What time are we eating?

I needed a day drinking activity to substitute for lack of college basketball today.

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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

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

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

doit.gif

Found a New Zealand grass fed beef brisket at Tom Thumb on clearance for $3.50 / lb.

Smoking it today.
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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?!?!?!

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?

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

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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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. 
 

 

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.

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

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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Fire started. About to pull the brisket from the fridge.

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2 hours ago, ousuxndallas said:

Turned out good. Moist, tender.81fc68f8f8df13b39e52e7b98a71104e.jpg

 

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Looks really good

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.

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No stall finished in under 12 hrs.

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.

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.

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

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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

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

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.

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Say hi, Hattie

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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