Choice Brisket on the 23 Ultimate

[MsTwiggy]

Lets Go!!

We have wet aged a choice brisket from Costco. She tipped the scale at 17.9# I trimmed it down to a 5#10oz flat and a 4#11oz point.



7.5# of fat are rendering in an enameled dutch oven.


Will dry brine until launch scheduled for Friday night around 5PM. Used 12 grams sea salt on the deckle and 14 on the flat. The rub is undecided. I have some Black Ops but have already salted and I think it’s going to get too salty if I do that which is untenable. May just go minimal here. I have some time to develop my own rub or just use fresh pepper from my mill. I haven’t figured out how to get the photos in line in the posts so you will just have to sort out my pictures. Updates to come!! 🐉🔥🔥🐿️

[MsTwiggy]

PS the brisket came with that big slice in the flat. I did not put it there 😛😉🔥🔥🐿️

[hoovarmin]

They do that at Costco all the time and it always burns me up when I get one like that.

[texastweeter]

Yeah sometimes you can't see butchers cuts through the cryopack

[Duanessmokedmeats]

I make mainly chopped brisket, so the gash doesn't bother me.
The Pit Barrel does a good job smoking it either way.
You could use toothpicks to hold it together.

[Jerod Broussard]

That is so aggravating to get a beauty out the bag only to find a big gash. Then I go look in the mirror and realize the brisket doesn't look all that bad.

[texastweeter]

Nah, he's right one ugly SOB, do like me, cover it with a beard, lol.

[Steve B]

😂😂😜

[Jerod Broussard]

texastweeter I tried years ago, turns out it would take just over 2 beards

[Smoker_Boy]

OK, what's the roll of masking tape for??

[MsTwiggy]

I marked the weight of my bowl because i was filling it with fat trimmings and sometimes i forget the tare. 🔥🔥🐿️

[MsTwiggy]

Rendered fat trimmings and filtering the liquid tallow before storing in a jam jar. Side note: doesn’t everyone here wish Mason made stainless steel lids and bands. If i could just throw them in the dishwasher without them rusting to hell I might use them!! 🔥🔥🐿️

[MsTwiggy]

texastweeter in#u&k!n&credible!!! Purchased!!! 🔥🔥🐿️

[Steve B]

Do by any chance have a meat grinder? I started using mine when making tallow. It helps to render it so much faster.

Smoker_Boy When it cools down a bit I ladle the tallow into ice cube trays and freeze them. After they’re frozen I pop them out and store in a ziplock bag. Makes for easy usage. Pull out a cube or two and you’re good to go.

[MsTwiggy]

SteveB I used to have a grinder, it was a KA attachment. I rendered over night at 200 in the oven and so the time wasn’t a constraint. 🔥🔥🐿️

[MBMorgan]

Side note: doesn’t everyone here wish Mason made stainless steel lids and bands. If i could just throw them in the dishwasher without them rusting to hell I might use them!!

If just used for storage, THESE are a great DW-safe alternative to fiddly rust-prone Mason jar 2-piece lids.

[klflowers]

Thanks. I have never seen those but I hate those 2 poece lids. Got some on the way.

[klflowers]

Looking good. What time should we be there Saturday?

[MsTwiggy]

Supper will be at 4PM!! Bring that sweet MaMa of yours 😁🔥🔥🇺🇸

[jfmorris]

Looking good! I hate there was so much waste, but at least you are making use of that fat.

Can't wait to see how this cook goes. Shouldn't be super extra long with both pieces being down around 5 pounds.

Are you using a fan controller yet, or still rocking the Panzerschwein with manual control?

[jfmorris]

MsTwiggy sounds good - and I recently have gone back to NOT using a fan controller on my kamado, in an attempt to relearn all the vents I had learned back when I first got it.

I have graphs from my Thermoworks Smoke that show how it is much steadier with manual control, versus constant up/down spikes around the set point when using a fan. Then again, your oven does that too, and probably swings more than most grill fan controllers.

[jfmorris]

MsTwiggy if you use the char logs, I would be tempted to fill in around them with some lump charcoal, just to make sure the basket is full. And bury your smoking wood down under the charcoal a little ways, scattered around the basket.

I think I would fit char logs as best I could starting from the bottom, then a couple chunks of smoking wood, then fill in with smaller lump to fill the basket and settle down in all the gaps, and light from the top with a single starter.

[MsTwiggy]

jfmorris I plan to drop my lumps of post oak from the lit chimney. I always light my wood first to get clean wood smoke on my cook. Can’t remember who I learned that from . . . 💨It picks most of it up in the first hour anyways. 🔥🔥🐿️

[rlozinak]

Looks great!

[Alan Brice]

I like CharLogs and use KBB in the chimney to start or just put it in front and use a cube starter. Looking great MsTwiggy

[MsTwiggy]

Alan Brice thats a great idea to drop lit coals on the top from a chimney. With lump it lights well enough using a starter but with the compressed stuff some hot burning Kingsford Pro will ensure we get lit 🔥 🔥🐿️

[Grillin Dad]

I use the char logs in my kettle+SNS. I think they're great, gives me at least an extra hour-hour and a half cooking time. With the Kamado, I'd expect you to do even better. I start with a dozen lit briquettes and then logs after that.

[ecowper]

The rub is undecided. I have some Black Ops but have already salted and I think it’s going to get too salty if I do that which is untenable. May just go minimal here. I have some time to develop my own rub or just use fresh pepper from my mill.

I'm a huge fan of minimal on brisket. Typically, after the dry brine, I just do equal parts coarse ground pepper and granulated garlic. Very occasionally I use my beef rub.

[klflowers]

Your beef rub is the sh... though

[ecowper]

klflowers you forgot two letters

[MsTwiggy]

I agree the EBR would be hard to beat here. The last few briskets I made were over seasoned and so I might just use pepper fresh from my mill. I want the dominant flavor to be beefy 🔥🔥🐿️

[MsTwiggy]

Here is my rendered tallow solid from the fridge. About 2 quarts. I’ll use this to roast veggies and sear steaks! 🔥🔥🐿️

[ecowper]

MsTwiggy that’s a Bonne Maman jar …..do you know the WW2 history of Bonne Maman?

[MsTwiggy]

ecowper I don’t know the WWII history of Bonne Maman. 🔥🔥🐿️

[ecowper]

According to people I know in the Jewish community, the people that created Bonne Maman (after WW2) helped to hide Jews from the Nazis during WW2.

[STEbbq]

Dare I ask the charcoal plan for this one?

[MsTwiggy]

I separated the brisket into a point and flat so right there I have reduced my required cook time. I am going to use B&B char logs. I will light them from the top by dumping some lit lump on them. When heat soak is almost complete (45 min) I will light my post oak pieces in a chimney and dump them on top of my coals right before i put the brisket on. 🔥🔥🐿️

[MsTwiggy]

Last night I considered that the brisket parts
could cook relatively quickly so I put off starting the Panzerschwein until this morning. I got up at 5:30 and filled the basket with B&B char logs. It held 16 pounds of charcoal (this includes the stuff i lit in the chimney). I left my 4 lumps of post oak 1# on the grate while it heated. I seasoned with fresh ground pepper using setting 4 of 6 on my Peugeot mill. Brisket went on at 8am and I dropped the oak on the charcoal basket. I waited until they hit 203F - the point was finished at 3:30 and i wrapped the flat when i pulled the point. The flat cooked for an additional 2 hours and i pulled it at 5:30.
Meal was tater tots, frozen corn, slices of point and a big Caesar salad. The flat rested while we ate. Although I was sated after dinner I sliced the flat after it had held for 90 minutes to see how it had turned out. Overall this turned out far better than any brisket I have cooked to date. It wasn’t too salty or smoky and it was delectably beefy. The bark was well developed but still melted away with each bite. If I had a heated cambro I would have waited for the flat to hold before serving. The point is so rich I ran out of steam quickly and it would have been nice to have a bit of both with dinner.
Panzerschwein is still running. I will post again after it dies as I recorded grate temp at the main and riser grate and i used combustion probes in each protein. Some interesting data there and I am excited to see how long this single basket will go🔥🔥🐿️

[DennyWoo]

That is some mighty fine looking brisket you have there!

[JCBBQ]

Holy crow!! You nailed it. Plus…that cooker♥️♥️♥️

[painter]

Wowza!

[fzxdoc]

Nice cook! Your brisket is picture perfect. The Panzerschwein did good!

When I first started using my WSCGC in kamado mode, I was not happy with the lower amount of smokiness from what I was used to. I found I had to almost double the amount of wood chunks used to get the flavor that I was looking for. Just FWIW.

Kathryn

[MsTwiggy]

Thats right!! I did use twice my normal wty based on the first butt i cooked on it. 🔥🔥🐿️

[fzxdoc]

More wood also gave me a prettier smoke ring on my kamado cooks as well, MsTwiggy. I'm a sucker for a pretty smoke ring.

K.