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Another First Brisket...

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  • DSiewert
    Charter Member
    • Sep 2014
    • 26

    Another First Brisket...

    I was in Costco on Friday and noticed they had full briskets for the first time. They may have always carried them, but this was the first time I noticed. And they were stamped "Prime". And they were relatively cheap. Some variation in size but seemed like they all were under $50. Never had cooked one before, but I thought this seemed like a good time to start.

    The next step was figuring out logistics. I've cooked enough large roasts to know about the impact of the stall on cooking time. And I'm basically a lazy cook if I can get away with it. Briskets have been cooked for a long time without foil and insulated chests. I wanted to keep this simple so I thought I'd try getting back to basics. I've had pork shoulders take 14 to 16 hours at 225F. I figured the brisket would be similar. But how do you figure out the timing?

    I decided I wanted to get finished about 5pm. Working backwards, it seemed like I should start the smoker about 11pm, hit temp about midnight, load the smoker and then off to bed (the plan). My smoker can go about 12 hours with one charcoal load at 225F. As the fates would have it, I have a major work project and I was up until about four am, so I added a charge of charcoal and then finally crawled off to meet Morpheus (reality).

    Getting ready to get the brisket into the smoker, I salted the roast about 7pm after trimming off the excess fat. Ended up with about 4 pounds of beef fat which I rendered in the oven inside a cast iron dutch oven. That's going to be introduced to some potatoes one of these days. Used the Big Bad Beef Rub, liberally applied about an hour before going into the smoker.

    I didn't want the brisket to cook too fast while asleep, so I started the unit at 200F and ran it at that temp until about 2pm (about 14 hours total). At that point, the brisket was just hitting the stall. It was clear I wasn't going to have this on the table at 5pm. Wasn't a big deal since I had food contingencies. Turned the temp up to 225F, checked the water pan level and let nature take its course.

    I finally took it out around 11pm. I decided it was done because the temp probe went into the roast with almost no resistance, even though the temp was only 195. Incredibly tender. Nice crust. The Big Bad Beef rub made a very nice taste accent.

    I can see why people like using the foil method for brisket. It's not so much that it makes a better product, but it makes for a situation in which the cook is more in control of the time. I like the results with this 23 hour cook. Having done it once, I'll be starting the next one about 3pm to serve at 5pm the next day. Live and Learn.
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    #2
    DSiewert ...

    A 23 hour cook on a brisket? My oh my that must be an all time record. I'm a hardcore low and slow guy but a 23 hour cook would drive me to drink.😎

    I plan my briskets and pork butt cooks as an 18 hour project when cooking at 225°. Normally they are done in about 16 hours. I try to give them 2 hours in the faux cambro before slicing or pulling them. I do plan each cook to go to 203° but once it passes the temp probe test I pull it off.

    I'm wondering if your smoker was cooking at a lower temp than you thought it was? I've never heard of a brisket taking 23 hours to get up to temp.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 10077
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      Must have been a nice thick sucker. Good going!!!

      Comment

      • DBoone
        Former Member
        • Jul 2014
        • 19
        • San Diego

        #4
        Oh no! Not another reason to go to Costco! Now I'll have to check whether my local store carries whole brisket.

        Comment

        • RAmorris
          Charter Member
          • Dec 2014
          • 440
          • Winter Haven, Florida
          • Equipment:
            Thermoworks Chef Alarm Food and Smoker Thermometer
            2 Landmann 2 Drawer Vertical Water Smokers
            Backwoods G 2 Party Insulated Vertical Water Smoker
            Brinkmann Trailmaster Limited Edition Offser Smoker
            Weber Spirit E-310 t Three Burner Gas Grill
            Char-broil Classic 4 Burner Gas Grill

          #5
          There is no way I would cook a brisket like that. I salt it the night before, heat the smoker to 250 F and start it at 8 AM, expose it to smoke for 2 1/2 hours, then wrap it in foil and finish it in the oven at 250 degrees. A 10 pound (trimmed weight) is ready by 4 PM. Two hours wrapped in a towel and in a cooler, and its dinner time. And its great.

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15755
            • central MI, USA
            • 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
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • 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
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke X4 by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • 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)
              • BBQ Dragon
              • 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 Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: 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, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, 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) for MidMichigan Health, a University of Michigan Health System.

            #6
            I've done a 24hr brisket. And I've done 20hr ribs believe it or not. Bark city. Not my first choice of method but it's doable.

            Comment

            • Virginia Dave
              Former Member
              • Jul 2014
              • 76
              • Forest Virginia

              #7
              I did a 17lb prime whole packer this weekend that only took 6 hours in the smoker and 2 hours in the hot box. I did separate the point from the flat and cooked at the same time. (I like the extra bark) One of my guests called the burnt ends "beef candy". Haha I've never had them come out so tender and have such perfect bark before.

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 11082
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
                  Smokin' Hound Que
                  Minnesota/ United States of America

                  ********************************************
                  Assistants
                  Dexter (Beagle mix)
                  Kinnick (American Foxhound)
                  ************************

                  Grills/Smokers/Fryers
                  Big Green Egg (Large) X3
                  Blackstone 36" Outdoor Griddle 4-Burner

                  Karubeque C-60
                  Kamado Joe Jr. (Black)
                  Lodge L410 Hibachi
                  Pit Barrel Cooker
                  Pit Barrel Cooker 2.0
                  R&V Works FF2-R-ST 4-Gallon Fryer

                  Weber Spirit Gasser
                  ******************.
                  Thermometers
                  FireBoard (Base Package)
                  Thermoworks ThermaPen (Red)
                  Thermoworks MK4 (Orange)
                  **************

                  Accessories
                  Big Green Egg Plate Setter
                  Benzomatic TS4000 Torch X 2
                  Benzomatic TS800 High Temp Torch X 2

                  Bayou Classic 44 qt Stainless Stock Pot
                  Bayou Classic 35K BTU Burner

                  Digi Q DX2 (Medium Pit Viper Fan)
                  Dragon VT 2-23 C Torch
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                  Field Skillet No. 8,10,12

                  Finex Cat Iron Line
                  FireBoard Drive
                  Lots and Lots of Griswold Cast Iron
                  Grill Grates
                  Joule Water Circulator
                  KBQ Fire Grate

                  Kick Ash Basket (KAB) X4
                  Lots of Lodge Cast Iron
                  Husky 6 Drawer BBQ Equipment Cabinet
                  Large Vortex
                  Marlin 1894 .44 Magnum
                  Marquette Castings No. 13 (First Run)
                  Smithey No. 12
                  Smokeware Chimney Cap X 3
                  Stargazer No.10, 12
                  Tool Wizard BBQ Tongs
                  Univex Duro 10" Meat Slicer
                  ********************************
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                  **************************

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                  Dexter 12" Brisket Sword
                  Global
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                #8
                Okay, so not my first brisket. However, this on will be the first one that I do and leave the PBC for more than two hours. I am starting the PBC at around 12:30. I am going to let it stabilize then leave at around 1:30 PM. I plan to be back home at around 5 or so. I am a bit nervous about this. I have never let my baby run things all alone before. Although I know that Jerod Broussard does it all the time. I just haven't had the nerves to do it before. I've just got such a busy month here that Its come to this, so here we go.

                Comment

                • Jerod Broussard
                  Moderator
                  • Jun 2014
                  • 10077
                  • East Texas
                  • Pit Barrel Cooker "Texas Brisket Edition"
                    Weber One Touch Premium Copper 22" Kettle (gift)
                    Slow 'n Sear for 22" Kettle
                    Weber One Touch Premium Black 26" Kettle (gift)
                    Slow 'n Sear XL for 26" Kettle (gift)
                    Weber Smokey Joe Gold
                    Weber Rapid Fire Chimney
                    Vortex
                    Maverick ET-732 White
                    Maverick ET-732 Copper
                    2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                    Thermoworks Thermapen w/ Back light (gift)
                    Thermoworks Timestick
                    Cambro Model 300MPC110 w/ Winco SS Pans
                    B & B and Kingsford Charcoal
                    B & B Pellets

                  #9
                  Single chunks of meat do well for hours. I don't like to let briskets hang for more than 5.5-6 hours. Barrel full of butts and/or briskets will drop the temp like a big dog when they hit the stall.

                  Comment

                  • Spinaker
                    Moderator
                    • Nov 2014
                    • 11082
                    • Land of Tonka
                    • John "J R"
                      Instagram: JRBowlsby
                      Smokin' Hound Que
                      Minnesota/ United States of America

                      ********************************************
                      Assistants
                      Dexter (Beagle mix)
                      Kinnick (American Foxhound)
                      ************************

                      Grills/Smokers/Fryers
                      Big Green Egg (Large) X3
                      Blackstone 36" Outdoor Griddle 4-Burner

                      Karubeque C-60
                      Kamado Joe Jr. (Black)
                      Lodge L410 Hibachi
                      Pit Barrel Cooker
                      Pit Barrel Cooker 2.0
                      R&V Works FF2-R-ST 4-Gallon Fryer

                      Weber Spirit Gasser
                      ******************.
                      Thermometers
                      FireBoard (Base Package)
                      Thermoworks ThermaPen (Red)
                      Thermoworks MK4 (Orange)
                      **************

                      Accessories
                      Big Green Egg Plate Setter
                      Benzomatic TS4000 Torch X 2
                      Benzomatic TS800 High Temp Torch X 2

                      Bayou Classic 44 qt Stainless Stock Pot
                      Bayou Classic 35K BTU Burner

                      Digi Q DX2 (Medium Pit Viper Fan)
                      Dragon VT 2-23 C Torch
                      Eggspander Kit X2
                      Field Skillet No. 8,10,12

                      Finex Cat Iron Line
                      FireBoard Drive
                      Lots and Lots of Griswold Cast Iron
                      Grill Grates
                      Joule Water Circulator
                      KBQ Fire Grate

                      Kick Ash Basket (KAB) X4
                      Lots of Lodge Cast Iron
                      Husky 6 Drawer BBQ Equipment Cabinet
                      Large Vortex
                      Marlin 1894 .44 Magnum
                      Marquette Castings No. 13 (First Run)
                      Smithey No. 12
                      Smokeware Chimney Cap X 3
                      Stargazer No.10, 12
                      Tool Wizard BBQ Tongs
                      Univex Duro 10" Meat Slicer
                      ********************************
                      Fuel
                      FOGO Priemium Lump Charcoal
                      Kingsford Blue and White
                      Rockwood Lump Charcoal
                      Apple, Cherry & Oak Log splits for the C-60
                      **************************

                      Cutlery
                      Buck 119 Special
                      Cuda 7' Fillet Knife

                      Dexter 12" Brisket Sword
                      Global
                      Shun
                      Wusthof
                      *******
                      Next Major Purchase
                      Lone Star Grillz 24 X 48 Offset

                    #10
                    I just got back home. Everything is running pretty well. I am at 270 pit temps and 154 F internal. I am guessing that she is stalling right now, I have to let it sit for a while to see if that is the case. I was very relieved when I drove up and saw smoke coming out of the PBC. (My hook skills are not winning and beauty points today)
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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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