So here's my first brisket in over a year, this was a 18+ lb Costco prime brisket bought back in July and wet aged over 100 days in my fridge. I would put this one in my top 5 briskets i've ever cooked and maybe even top 3. I cut the brisket in half, right in front of the point, cooked the flat for 6 hours until it hit the stall then pulled, vac sealed it and stuck it in a sous vide water bath. The point took around 16 hours to reach doneness, which was around 202. Even wrapped in butcher paper at the stall it still took that long!!! Anyway, it was after midnight when it finished so I wrapped the entire thing in double foil and an old bath towel and stuck it in the cooler. Around 8am or so I unwrapped it and to my surprise it was still a little warm, so tender and juicy with loads of beef flavor, yea I snuck a small slice......ok it wasn't so small and yes I did count it towards my daily calories...HA. This was so good that I've already bought a replacement and it's in the fridge aging as I write.
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Nailed it...HA!!
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Club Member
- Jul 2017
- 1384
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
Nailed it...HA!!
This was my first brisket cook in a long while. Since February 26, 2021 i've been determined to lose a significant amount of weight, which I have now but that just meant I didn't get to eat the foods that I love and the ones that made me so big...HA.
So here's my first brisket in over a year, this was a 18+ lb Costco prime brisket bought back in July and wet aged over 100 days in my fridge. I would put this one in my top 5 briskets i've ever cooked and maybe even top 3. I cut the brisket in half, right in front of the point, cooked the flat for 6 hours until it hit the stall then pulled, vac sealed it and stuck it in a sous vide water bath. The point took around 16 hours to reach doneness, which was around 202. Even wrapped in butcher paper at the stall it still took that long!!! Anyway, it was after midnight when it finished so I wrapped the entire thing in double foil and an old bath towel and stuck it in the cooler. Around 8am or so I unwrapped it and to my surprise it was still a little warm, so tender and juicy with loads of beef flavor, yea I snuck a small slice......ok it wasn't so small and yes I did count it towards my daily calories...HA. This was so good that I've already bought a replacement and it's in the fridge aging as I write.
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Charter Member
- Dec 2014
- 6770
- Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
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Charter Member
- Dec 2014
- 6770
- Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
Wow! 85#! My brother-in-law has a theory that there is only so much fat in the world, and we just pass it around to each other. I will try to not send my extra 10 to you and don’t let anyone send you theirs.Last edited by LA Pork Butt; November 15, 2021, 04:25 PM.
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Club Member
- Sep 2019
- 1902
- Gainesville, FL
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I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Update: my Kamado has been rehomed. A new outdoor kitchen is being built. Main cooker is a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle. Both currently live in my garage and get rolled outdoors to use.
BBQ Guru UltraQ
Anova Precision Cooker Nano
That slice draped over the knife! Perfection. Dangit. I'm starving now after seeing that and I have one more errand to run...
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Club Member
- May 2019
- 1011
- San Clemente, CA
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Sam
MAK 2 Star
Napoleon 500 Pro gasser grill
Pit Boss Ultimate 2-burner griddle
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide
Cabella 15” Vacuum Sealer
Fireboard v2
Fireboard Spark
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
TempSpike
Grill Rescue brush
Grillmaster electric steam brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
And, cigars, wine and some good spirits!
Looks wonderful! pellet pooper or smoke vault? Cooking temp? Inquiring minds and all that!
And congrats on the weight loss.
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It was on a camp chef woodwind 36...first brisket on it so i was pretty happy with the cook. Would like a little more smoke flavor but it was ok. Temps were like 6 hours at 200, 4 hours at 250 to push it along then another 6 at 275. That was just for the point. The flat was pulled when it was 175 internal and put in a sous vide bath for 72 hours and was amazing too!!
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Club Member
- Nov 2015
- 4251
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
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Club Member
- Jan 2016
- 773
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
FIne looking brisket indeed! I never tried wet aging for any extended period of time. I had no idea you could keep a brisket for 100 days without it spoiling! Do you have to do anything special to wet age it for that long? I suspect this only works for big hunks of meat like a whole brisket?
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Club Member
- Mar 2020
- 2888
- Near Chicago, IL
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Current Portfolio:
Joule
Akorn (Bandit)
PK300
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Thermometers:
Inkbird
Thermoworks POP
Combustion Inc (on the way!)
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
This is beautiful. Good job with the brisket and losing weight.
Your knife work is also on point. What knives do you use?
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Congrats, on the weight loss. I've battled my weight for decades, lose one gain two.
Doesn't help I have a sweet tooth and absolutely no will power to speak off.
Brisket looks spot on, nice job.
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I how you feel!! Been big all my life, football lineman and heavyweight wrestler. Graduated high school at 265 in 1984 played some jr college ball as an offensive lineman. Left college at 290’ish but I. Decent shape. Fast forward 35 years, 4 kids and a poor diet and welcome 325lbd…😂😂. I got tired of feeling tired because of all the different meds I was on. Now I’m down over 85lbs and feel great….I forgot how good it feels to be healthy…ha.
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Administrator
- May 2014
- 17873
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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