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Featured Replies

That seems to be the right plan. Water pan for sure

  • 2 weeks later...
  • Replies 3.4k
  • Views 297.2k
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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

Posted Images

Smoked brisket pho anyone?

977b0cbc0bee470343beac547c0af621.jpg

From Pho Cue in Atlanta. Cheeky.

Charlie didn't get much USO.  he was dug in too deep, or moving too fast...

5 hours ago, Buzzrock said:

Smoked brisket pho anyone?

977b0cbc0bee470343beac547c0af621.jpg

From Pho Cue in Atlanta. Cheeky.

Great idea, but that brisket looks incredibly dry and stringy

It looks like it was cut the wrong way

3 hours ago, wd40 said:

Charlie didn't get much USO.  he was dug in too deep, or moving too fast...

His idea of R&R was cold rice and a little rat meat. 

10 hours ago, CycleTex87 said:

His idea of R&R was cold rice and a little rat meat. 

Was it smoked at 225?

  • 2 weeks later...

Used the brisket chili recipe posted on the Surly recently.  Never had done that.  Man it was outstanding.

Considering just smoking a point or flat for myself and a buddy tomorrow and don’t want to fuck with the whole brisket. Trying to figure out how timing would work, would that still be around an hour-hour fifteen per lb?

6 hours ago, Willfully Horn said:

Has anyone smoked a wagyu brisket?

 

Yes — done a couple, and have one in the freezer now.  I read conflicting advice online — more fat so cook to a lower final temp (made no sense to me); more fat so cook to a higher internal temp so it will all render (like 215);  cook as you normally would.  I chose the latter, monitored the temp, wrapped in butcher paper at 165, pulled at 205/“like butter” test, and it was very good.  The point, in particular, has more fat throughout the meat.  Here’s a pic of one I did:

spacer.png

I've done a few of the HEB wagyus. Cooks a bit faster, but all still seemed to get done around the same temp range as a prime.

20 hours ago, Etexhorn13 said:

Considering just smoking a point or flat for myself and a buddy tomorrow and don’t want to fuck with the whole brisket. Trying to figure out how timing would work, would that still be around an hour-hour fifteen per lb?

It’s more like 1.5 hrs/lb when you do just the point half at 250F. 

On 10/4/2020 at 4:28 PM, luke duke said:

You need to up your cutting board game.

Also, his slicer game. 

Yeah, that's too beautiful of a brisket to cut with a Weedeater.

Something something... fucking up a wet dream

Trying a New Mexico twist on these two: Chimayo red chile added to the salt and pepper rub.

670baa427958b59d9b9e8f35985fccfb.jpg

Trimmed fat dog treats on top.

Going to be close to 50 pounds of meat done in this cook with pork chicken and sausage going on tomorrow.

2 hours ago, jw4381 said:



Going to be close to 50 pounds of meat done

That's what she said.

5 hours ago, jw4381 said:

Trying a New Mexico twist on these two: Chimayo red chile added to the salt and pepper rub.

670baa427958b59d9b9e8f35985fccfb.jpg

Trimmed fat dog treats on top.

Going to be close to 50 pounds of meat done in this cook with pork chicken and sausage going on tomorrow.

I like this. I add a bit of ground ancho Chile to my salt and pepper rub.  

Carne Asada.
 

Last time I did 2 briskets like this they were on for 22 and 23 hours. Fucking melted in your mouth. 

Time to wrap.

d4ffd8ce4a5a3fa80e4ea094d8d7dfd3.jpg

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Put the pork shoulder on at 12:30 am, pork loins on at 7 am. Briskets have been on for 17 hours.

16c44db0719fe62145d958c37c366fa9.jpg

Thigh slider snack. Pretty good.

Pulled one brisket at 27.25 hours (204 degrees) and the other at 28 hours (205 degrees). Too much meat in the chamber. That’s what she said.

No I have trouble keeping the heat up. But it was two 15 pounders after trimming. Plus all the other meat. 

18 hours ago, jw4381 said:

Too much meat in the chamber.

"Impossible!" -South Austin's Mom

You could've gone to Franklin five times

  • 2 weeks later...

Smoking a brisket tomorrow and vacuum sealing. road tripping on Friday, reheating for dinner Friday or saturday.

how long in a pot of boiling water do you think it will take to reheat?

Looking at 8lbs trimmed.

 

Don't do it at boiling, keep the water 140-160F (boil it, turn off the stove, put in your meat). Then just check the water with a thermometer at 15min intervals and turn the stove on for a minute or so to raise the temp when needed. Plan 1-2hr of reheat time, longer if frozen. If you have a sous vide machine, it's the easiest and most brainless way to reheat, set it to 145 and drop the meat in for 2hr.

8 hours ago, Sam Lin said:

Don't do it at boiling, keep the water 140-160F (boil it, turn off the stove, put in your meat). Then just check the water with a thermometer at 15min intervals and turn the stove on for a minute or so to raise the temp when needed. Plan 1-2hr of reheat time, longer if frozen. If you have a sous vide machine, it's the easiest and most brainless way to reheat, set it to 145 and drop the meat in for 2hr.

I do something like this, except I let teh brisket thaw if frozen, put the brisket in a cooler and pour the hot water over it. Will take longer than boiling.  Here is Daniel Vaughan’s method:

https://www.texasmonthly.com/bbq/faux-vide/

 

On 10/2/2020 at 11:48 AM, Willfully Horn said:

Has anyone smoked a wagyu brisket?

 

I did last weekend. It was a small one from heb. It was very good.

Smoked a 15 lb er yesterday. A little on the fatty side, but came out alright. Great smoke ring, beautiful crust. Started following the advice on here to apply the rub, then cover every square inch with pepper. cb34d977819b0efd247f8ea297bb840c.jpg

7 hours ago, ousuxndallas said:

Smoked a 15 lb er yesterday. A little on the fatty side, but came out alright. Great smoke ring, beautiful crust. Started following the advice on here to apply the rub, then cover every square inch with pepper. cb34d977819b0efd247f8ea297bb840c.jpg

source.gif

Smoked a 15 lb er yesterday. A little on the fatty side, but came out alright. Great smoke ring, beautiful crust. Started following the advice on here to apply the rub, then cover every square inch with pepper. cb34d977819b0efd247f8ea297bb840c.jpg


Bullshit! This is photoshop’d! You panted that ring in!

(Nice job)



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It has begun. 17 lbs 


There's a lot going on there, are you just smoking one brisket or do you have some other stuff going too? That's a lot of probes

On 9/20/2020 at 6:11 PM, AustinMT said:

Great idea, but that brisket looks incredibly dry and stringy

You’re correct.  They should have put it in one their pho cups ...

586E5256-16B9-4AA8-A3DF-10512971DFDB.jpeg

3 hours ago, NateHitch said:


 

 


There's a lot going on there, are you just smoking one brisket or do you have some other stuff going too? That's a lot of probes
 

 

One brisket with a probe in the flat and one in the point. Temp probe at the top of the box and below the brisket.  Door thermometer is off. Don't really need the one at the top of the box but what the hell. 11 hours in and 11 degrees to go.

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