May 12, 20187 yr 1 hour ago, dcbc said: Question, why are you running your cooker at 375? I know you can make some good stuff fast and hot, but I thought that meant 275 or so for brisket. You can cook hot. Especially once wrapped. I believe Champ cooks pretty consistently at 325. I personally do not believe there is much of a difference in cooking temp based on my experiences. I have turned out some great - any cut, really - at 350+. Tonight's brisket was really good. Crowd agreed it was excellent/drool worthy and will knock the socks off of the picnic crowd. Between 4 adults and my 8 year old we knocked out about 75% of a 12 lber. Making me rethink how many I need to cook. That said, I still think the flat dried out too quickly. I wrapped in wax paper and then butcher paper and it helped. But not good enough yet.
May 12, 20187 yr Just now, Baboontyme said: You can cook hot. Especially once wrapped. I believe Champ cooks pretty consistently at 325. I personally do not believe there is much of a difference in cooking temp based on my experiences. I have turned out some great - any cut, really - at 350+. Tonight's brisket was really good. Crowd agreed it was excellent/drool worthy and will knock the socks off of the picnic crowd. Between 4 adults and my 8 year old we knocked out about 75% of a 12 lber. Making me rethink how many I need to cook. That said, I still think the flat dried out too quickly. I wrapped in wax paper and then butcher paper and it helped. But not good enough yet. Thanks for the explanation. I tend to let my cooker go a little hotter once I wrap.
May 14, 20187 yr 9 minutes ago, mapplewhite132 said: Nice little Saturday at the mapplewhite house What did you use in the rub? Wrap?
May 14, 20187 yr Just now, Dr Fear said: What did you use in the rub? Wrap? Rub is coarse salt and pepper only. Wrapped in butcher paper when the internal was around 150. Brisket was done at 204 internal. Pit temp was around 290-300 and took about 8 hours to cook
May 14, 20187 yr 1 minute ago, mapplewhite132 said: Rub is coarse salt and pepper only. Wrapped in butcher paper when the internal was around 150. Brisket was done at 204 internal. Pit temp was around 290-300 and took about 8 hours to cook I like your style, Dude.
May 15, 20187 yr On 4/1/2018 at 12:06 PM, ChampKind said: Are you drunk? Or just retarded? Why not both?
May 16, 20187 yr On 4/19/2018 at 2:29 PM, Mack Tripper said: Prime or HEB Prime1??? Oh boy. Here we go
May 16, 20187 yr I understand that the ideal salt/pepper ratio for rub is 1:1. Is this ratio by weight or by volume? Big difference between the two...
May 16, 20187 yr Weight I understand that the ideal salt/pepper ratio for rub is 1:1. Is this ratio by weight or by volume? Big difference between the two...Sent from my SM-G920P using Tapatalk
May 16, 20187 yr 1 minute ago, Eddyline said: I understand that the ideal salt/pepper ratio for rub is 1:1. Is this ratio by weight or by volume? Big difference between the two... I quit mixing mine together and just salt the brisket first and then apply the pepper. I'm sure someone here will not be cool with that but it works well for me
May 16, 20187 yr Same. I don’t weigh or measure my salt or pepper. I know when it looks right. Salt first, then pepper
May 16, 20187 yr Author It is equal parts by volume in Franklin's coobook and everywhere else I've read about a 1:1 ratio. Edited May 16, 20187 yr by kevwun
May 16, 20187 yr Yeah I don't measure shit anymore. I just apply salt, then apply pepper. Then if it looks like it needs more salt you add more, if it looks like it needs more pepper you add more. I found in my early days, I never put enough rub on the brisket. I always got scared I was putting too much. Now I DGAF. It's fun when noobs watch you rub a brisket or beef ribs, they almost always comment with something like "Are you sure that isn't too much salt?" No, motherfucker, leave me be.
May 16, 20187 yr 21 minutes ago, TornACL said: It's fun when noobs watch you rub a brisket or beef ribs, they almost always comment with something like "Are you sure that isn't too much salt?" I'd respond "maybe you are right, I shoudl add more pepper to balance it out"
May 16, 20187 yr It is equal parts by volume in Franklin's coobook and everywhere else I've read about a 1:1 ratio.Understanding that it is Aaron byGod Franklin we are talking about, he doesn’t use near enough pepper IMO. I subscribe to the Mueller theory of 1:powerofininity salt to pepper. Personal preference and all (and my customers apparently like it)
May 16, 20187 yr Yeah but I've eaten a lot more of John's meat than the rest of the family, certainly in the past 15 years anyway.
May 16, 20187 yr I used to be more complicated with my rubs, but for the last several cooks have joined the salt and pepper club full time. Will try 1.5:1.0 by eyeball pepper to salt next time for kicks. Have been considering adding back a teaspoon of cayenne pepper, which gave the brisket a kick I always enjoyed back in my more complicated rub days.
May 17, 20187 yr I used to be more complicated with my rubs, but for the last several cooks have joined the salt and pepper club full time. Will try 1.5:1.0 by eyeball pepper to salt next time for kicks. Have been considering adding back a teaspoon of cayenne pepper, which gave the brisket a kick I always enjoyed back in my more complicated rub days. Nothing wrong with adding others to your rub. I'll throw on some garlic and onion powder every once in awhile, along with the salt and pepper.
May 17, 20187 yr Author It depends on the meat to me. Beef doesn't need much help, but chicken and pork do.
May 17, 20187 yr 20 hours ago, dcbc said: I used to be more complicated with my rubs, but for the last several cooks have joined the salt and pepper club full time. Will try 1.5:1.0 by eyeball pepper to salt next time for kicks. Have been considering adding back a teaspoon of cayenne pepper, which gave the brisket a kick I always enjoyed back in my more complicated rub days. I like cayenne, or even just some powdered chipotle pepper. And I actually use paprika in my rub, it acts as a carrier to help distribute the salt and pepper, and it also helps develop a mahogany coloring to the bark. As far as flavor, it has very little impact.
May 18, 20187 yr 4 hours ago, utee94 said: I like cayenne, or even just some powdered chipotle pepper. And I actually use paprika in my rub, it acts as a carrier to help distribute the salt and pepper, and it also helps develop a mahogany coloring to the bark. As far as flavor, it has very little impact. My old rub was 1/3 cup coarse salt, 1/3 cup coarse black pepper, and 1/3 cup mostly paprika, some cayenne, some onion powder, garlic powder, chili powder, and cumin. I prefer less mahogany and more meteorite black bark these days. So, I'm on team S&P. But that heat from the cayenne is missed. So I may make that my one addition.
May 18, 20187 yr We had brisket sandwiches yesterday left over from Easter dinner. It was from the point and had been vacuum sealed with the foodsaver. 20 minutes in boiling water straight from the freezer and it was perfect (well, except the bark suffers). Sorry, no pics.
May 25, 20187 yr Doing my final test run tonight before next Friday's cookout. Just a little 8 lber. Having another family from the hood come over tomorrow night to share. I'm gonna throw it on the offset around midnight and see where it is at 7 AM when my fuel should be running out. No wrap. Hoping to get it done by 11 or 12 so I can do an extended rest. I'm going to try to put a stick of unsalted butter into the wrap over the flat before I put it away for the rest and see how that comes out.
June 5, 20187 yr Hadn't done a brisket in forever + surprise guests from out of town = time for brisket. I used hickory. 16lb before trimming, took only 18 hours at 225* to probe like warm butter (happened to be around ~201* internal). Served with roasted Hatch chili mashed.
June 5, 20187 yr (obligatory) looks dry af That's a nice bark and that brisket looks to be properly cooked. +taparep
June 5, 20187 yr How on earth to you keep a brisket on a BGE for 18 hours? At 250, mine go about 40 minutes a pound and they're probing at 200 internal. I use a BBQ Guru so there's no temp spikes.
June 5, 20187 yr CB, I assume you question the duration of the cook? Cooking at 225* (I think the long cook gives it a nice bark), it can take 1.5 hours - 2 hours/lb in my experience (though I usually cook small briskets as I posted on TOS). This one is larger and it cooked so fast that, after letting it rest for ~45min, I had to wrap it in butcher paper, towel, and put it in a cooler for 3 hours until dinner, which I had to move up two hours.
June 5, 20187 yr 18 hours is fast?Right?! I guess my cooking would best be described as warp speed then
June 9, 20187 yr Finally had some time to smoke up a brisket. Costco prime didn't disappoint. Of course, had to have some homemade peach cobbler from peaches we picked up the other day from a local orchard.
June 9, 20187 yr Understanding that it is Aaron byGod Franklin we are talking about, he doesn’t use near enough pepper IMO. I subscribe to the Mueller theory of 1:powerofininity salt to pepper. Personal preference and all (and my customers apparently like it)If I use a lot of pepper is it mandatory that I stab somebody ?
June 10, 20187 yr Anyone ever have a brisket get up to 200 and then the temp start dropping a couple degrees? I watched it for about 45 min and then pulled it. Should I have waited? I'm still getting a feel for doness so am using temp as a guide.
June 10, 20187 yr Author If you opened the lid for a while or your fire was dying it could happen. Also if it got windy and your pit wasn't drawing as well. Something happened with your heat most likely. Edited June 10, 20187 yr by kevwun
June 10, 20187 yr 3 hours ago, horncyclist said: Anyone ever have a brisket get up to 200 and then the temp start dropping a couple degrees? I watched it for about 45 min and then pulled it. Should I have waited? I'm still getting a feel for doness so am using temp as a guide. Did you probe at all?
June 10, 20187 yr On 5/11/2018 at 9:59 PM, Baboontyme said: Between 4 adults and my 8 year old we knocked out about 75% of a 12 lber.
June 11, 20187 yr Yeh. Was probing the same. Turned out okaybut still not sure what was going on.Cooked two briskets for the first time. Did one Choice and one Choice Angus, both from restaurant depo. Could actually tell a difference on the Angus. Fat rendered better and was more flavorful.
June 16, 20187 yr Competition American Wagyu Kobe brisket for $12/lb. Is this your ringer? https://www.snakeriverfarms.com/american-kobe-wagyu-brisket-12-14.html
June 16, 20187 yr 12 minutes ago, LongestHorn said: Competition American Wagyu Kobe brisket for $12/lb. Is this your ringer? https://www.snakeriverfarms.com/american-kobe-wagyu-brisket-12-14.html I cooked one of those and a Costco prime for my last comp. I turned in the prime which cost me $3.29/lb. Edited June 16, 20187 yr by luke duke
June 16, 20187 yr What do you do when the flat is done before the point? Only cooked about 5 before so I realize I'm an idoit and have a lot to learn. Was cooking in a ceramic @275. Point was quite a bit thicker, but that never seemed to matter before. But I have been cooking others around 225-250 About 7 hours in, the flat was over 200, and probed well. At least the bare flat. The point and flat under it were still in the 170 range and very much not done. I just cut off the flat that probed well and kept cooking.. turned out ok, good flavor, texture a little too fall apart. Actually the flat I cut off was probably one of my better flats. Not sure if a temp spike would explain this, or it has to do with the brisket. The flat seemed to have some nice fat in it. Kudos to you guys who turn out consistent brisket. Every damn one of mine is different.
June 16, 20187 yr Dallas Costco They have these in SW Fort Worth location also.Sent from my SM-G920P using Tapatalk
June 20, 20187 yr Haven't seen the Snake River Farms briskets at the Costco in The Woodlands yet. Will have to keep an eye out for them. Smoked a regular prime from there Friday night overnight. 16 hours smooth as silk on my Kamado Joe. Went to bed at 11pm Friday night with it sitting at 225, woke up at 8am Sat morning with it still sitting at 225. Damn near perfection when we cut into it Saturday afternoon. Going to jinx myself but the last 5 or 6 I've done have come out spot on. Threw a couple of racks of spare ribs on for the last 5 hours of the smoke and those came out fantastic too. Will have to remember to take pics for this thread next time I do one.
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