A brisket question

[DesertRaider]

I'm suffering from a lack of being able to make a decision, so, decided this was the place for help. Because it's brisket. Which I'm currently 0 - 2 on.

Here's the quandary. After reading the e-book on brisket, the one thing mentioned is go for graded choice and above when doing brisket, otherwise it's going to be more difficult to get right. Now, I read this after thawing my last (I think) ungraded packer (they're in my price range usually, so it's what I get). At least I read the e-book, right?

So, do I say the heck with it and throw caution to the wind (or coals in this case) and try to avoid a three-peat, or, save myself possible disappointment and just go ahead and cure it for later corn beef and pastrami use? I like saving the point for pastrami, and my last one turned out great, in no small part to the recipes here. And one more point of consideration, it's really cold out now, with high's close to mid-50's and lows in the teens, so keeping temp will be a slight challenge. Using a OKJ reversflow, which is better than my previous COS. I'm starting to wish they made an official thermal wrap for it. But that's a different thread.

Insights and moderately clever responses are welcomed. And what's more fun than a beef question following turkey day, right

TIA from DR.

[STEbbq]

Is a Costco near by? Prime brisket can be had for $4-$5 a pound.

What is going wrong with the cooks though? Beef quality is just one variable here so maybe we can help with other things.

[DesertRaider]

STEbbq Well, one problem was my old smoker. COS wasn't steady on temps, I didn't have a reliable thermometer for the first one, lot of beginner problems.
With my new smoker I'm getting better results overall. I still have to do my part, but, I'm better able to figure out my mistakes and either correct as I go or not repeat the goofs. I'm now using a SmokeX, and I've set a tighter temp range for the chamber, now around 10 degrees F on the alarm to get me checking if it's fuel or air.

[DesertRaider]

STEbbq And yes, Costco is within driving distance. I should also mention that I'm very slowly going through my freezer and restocking. I've thought about breaking down and buying one of their packers, and more likely now. Quality is an easy variably to fix.
Overall the whole process of learning is fun, but, I know that with all the brain power here I can save myself some disappointment just by asking folks.

[DaveD]

I think you've answered your own question If you have the wherewithal to wait to get a Choice or better brisket and for less challenging cooking conditions, then your plan is the way to go. Don't borrow trouble. Would be a drag if you had to battle mightily for a cut that might could only ever be "pretty good" at best.

On the other hand, how bad are you jones'n for a plate of brisket? If you gotta have it, then go for it. But I'd lean toward the first option if it were me.

[DesertRaider]

DaveD I'm less wanting the brisket as I'm more about getting it right. I've gotten good at the curing process especially with that great calculator, but, the actual cook is always the real challenge. So, just looking for other ideas. There's a lot more experience here than my little bit, so I'm open to hearing what others have to say. And even though it was a sale price, I still don't want dry and chewy.

[Steve R.]

Honestly, Meathead's pastrami recipe is maybe the best recipe on here. I'd go with that, based on what you're telling us..

[DesertRaider]

It's still a possibility. I'll know once I get the majority of that fat off. And I'm going to leave a little bit per the article.

[JoeSousa]

Ungraded beef doesn't necessarily mean it is bad. It just means for whatever reason the processor didn't want to have the beef graded. I have had some ungraded meat that has been excellent. Places like Porter Road don't grade their meat for example.

Have your ungraded briskets been well marbled? Do they feel stiff and tough or are the supple and floppy?

Also I wouldn't be too too concerned about the temperature. A 10 or 20 degree temperature swing shouldn't be the end of the world and shouldn't make much of a difference in the final product. Just get the temp in the 250-275 range and as long as it stays around that vicinity you should be fine.

[DesertRaider]

I understand about the grading process, and overall I've done ok with lots of different meats grilling and stuff. But brisket, at least at the moment, seems to live by it's own rules. Hence all my practice curing it
I have tried in the past to check for flexibility, but, that's a learning process. And sometimes I just forget to check. But overall, pretty lean selections with not much marbling.
My focus on the temps is because it takes a bit to go from adding fuel to the temp being where I

[DesertRaider]

part2
want it to be. But, I'm getting better at that, and this smoker is a lot more forgiving that the COS I had previously.
I'm also curious, why 275F? I keep seeing 200~225F.

[JoeSousa]

DesertRaider 275 just seems to be the temp that has produced the best results for me. I have done some at 225 but those take many hours longer to cook and I didn't notice any difference in quality. And my cookers tend to like just sitting around 275.

[barelfly]

I’ll say use the cheaper brisket you have on hand for this first cook with the new cooker. If you have it figured out for other cooks, you are going to do fine with brisket. Get your temps steady and have at it! Cook it hotter at 275* so it’s a shorter cook and you aren’t fighting the low temps as much, just in the morning. Then, you’ll have one brisket cook under you belt with this cooker and can up the grade of beef with Prime.

or, do some brisket burnt ends, which still has you cook the brisket, but maybe it’s more forgiving with the burnt end process in the end?

but…the pastrami recipe is pretty good…..



I know….not helpful at all.

[DesertRaider]

I pulled this out of the freezer thinking it would be a good first run. And it could be, I'm still not set. I may have a better idea of the quality after I trim it up. Give me a better clue on how well marbled it is or isn't.
And the pastrami is what made me think this was a good idea in the first place After getting that right, I thought I was on the right track.

[realdocBBQ]

Do you have a plan that you intend to use?

What kind of wood?
What rubs/seasoning?
Dry bringing?
Injecting?
Open/unwrapped all the way?
Wrap after the stall in butcher paper/foil/foil boat?
Wrapping with tallow, beef broth/stock, consomméor other?
Ability to hold/cambro?

Understanding why you would/wouldn't utilize any of the above techniques will help you make the best of this ungraded brisket you've got.

The bottom line is, you've got it, you need to use it. For something. So... make the best of it. If you love pastrami, there's nothing wrong with making it into pastrami. If you want to take on the challenge of whole packer brisket, that's fine, too.

I've ruined my share of briskets, also had a number of briskets others thought rant the gamut from 'fine' to 'great', but I have had very few I've been wowed by. And, in effect, not a single flat I've done have I been super pleased with. It's obvious to me I'm a 'point man', but I also yearn for a flat that is worth something more than chopping for sandwiches.

It's still a process. I'm still working on it. I've done... oh, I dunno, maybe 12-15 briskets over the years. It's not a cut my family calls out for, we're more pork ribs and butt folks. Beef plate ribs is highly appreciated when I do it, but the cost prohibits it very much. With brisket it's about having too much in the way of leftovers for a family that isn't overly enamored of it (and a cook who doesn't make it shine).

I've got a brisket wet-aging in my garage fridge right now, I need to check the date, but I bet it's approaching 8 weeks or so, so it should be ready to go.

[DesertRaider]

Plan:
Charcoal/Oak mini's/Apple Chunks
I have a standard rub I use on almost all meats. From the different recipes I've seen it's a basic BBQ rub
I'm going to put the rub on tonight which has salt
No injecting. Just haven't tried it yet, and only want to try one or two new things at a time. I'm not always the sharpest tack in the box so it's safer that way
Wrap in foil around 150F up until 180 or so unless someone has a better suggestion. No additions in the wrap.

[DesertRaider]

part 2

I'll hold in the cooler (faux cambro) for an hour or so, depending on when it finishes.

And bbqLuv suggested a log, which means I need to quit being lazy since it's a really good idea as well.

And this is all based on what I find after I trim. If I trim and there's decent marble, I'll be smoking it tomorrow, otherwise it's time to cure some brisket.

Thanks for the answers and questions to ponder.

[fzxdoc]

At the end of the day, it's just a piece of meat. It may surprise you. And if it turns out dry, or whatever constituted your two previous fails, you can always cut it into chunks for delicious chili or chop it with some sauce for sammies.

Have you tried injecting? I'm a big believer in injecting briskets and chuck roasts, because to my mind it adds a bit of an insurance policy. I inject with phosphate purchased from Butcher BBQ mixed in some homemade beef broth. Just go lightly with the dry brine step if whatever you inject has a lot of salt in it as well.

If you want to practice on your new smoker, then this is the piece of meat to try it with. You'll have a great day cooking on that new toy and you may get good results.

Either that or grind it for hamburger adding some fat to the mix.

Kathryn

[DesertRaider]

Previous fails were similar. Both dried, one more than the other. While both were edible, the drier one was barely. And the common denominator is they both cooked a lot faster than I anticipated, which was the big motivator in me investing in some good thermometer gear.

And thanks for the suggestions. Someday I'll get to injecting as that looks like a lot of fun experimenting. And I hadn't thought of the hamburger option!

[Draznnl]

Do you have ability to sous vide this brisket? If so, that may yield a more tender result than just smoking it. If not, I would probably go with pastrami.

[DesertRaider]

As of now it's still a possibility. I'll update here after I trim it up, but wanted to check on this before started working on it.

[CHNeal]

As Ive mentioned in a previous thread briskets aren’t widgets! Ive cooked fantastic select / ungraded and some true crap primes…. I say smoke that bad boy because at the end of the day BBQ sauce cures bad brisket!

[DesertRaider]

I appreciate that. And this could motivate me to make some BBQ sauce. Or I might add some of that marionberry sauce I had on the ribs.

[Donw]

Harbor Freight has some inexpensive welding blankets that you can drape over the cooking chamber to help with cold weather. They really do work well to retain heat.

[DesertRaider]

Thanks, I didn't think of them. Got one of them in driving distance as well.

[bbqLuv]

The best advice for improving. It works for me.
Keep a Log/Journal. Use A Cooking Log Or Diary (amazingribs.com)


"Take notes! Whenever you cook, keep a log, at least until your methods are instinctive. There are so many variables to master. You should be making notes on the meat, its grade, its weight, where you bought it, how you prepared it, what rubs and sauce you used, the cooker temperature, ambient air temp, the wood you used, when you added wood, and how much, etc. When you are done, note what it tasted like and what needs improvement. Study the info. Put your cooking logs in a notebook. You learn a lot about the performance of your cooker and the cook when you keep a log of them." (Bold added)

Click here to download a free printable PDF version of my cooking log.

Click here to download a free Excel version that is editable.

Big Thank you to Meathead.

Sincerely,
BBQ Luv

[Stuey1515]

This is the best advice I ever had from the brains trust here. I have been banging away for over 6 years at this game and I still take notes most of the time. It's invaluable info to look back over the notes after the event. Once the "heat of battle" has subsided and in my case, the effects of whatever lubricant the cook indulges in has passed.

[DesertRaider]

Thanks for posting these. I'm going to use it with this if I cook tomorrow. I certainly will benefit over time if I keep with this. Which means overcoming the laziness of "I'll remember that next time" attitude I get.

[DesertRaider]

I am so bummed out. Got the workspace cleaned, took the packer out of the fridge, and as I looked at it I thought "uh oh. That part ain't supposed to be brown without me cooking it." So I opened the package, and gave it the sniff test. Didn't smell right. Doesn't look right, doesn't smell right. Dang! OK, not the exact word I used, but, you get my drift.

So, followed the old adage, when in doubt, throw it out.

Silver lining, used it to practice separating the point from the flat. Note from that experiment, I need more practice.

Anyway, thank you ALL for the advice. It's not like this is the last brisket I'm going to do, so I'll take it all and use it for the next one.

DR

[fzxdoc]

Awwww, bummer. OTOH, there are more briskets out there, just waiting for you.

FWIW, Jerod Broussard used to get many of the briskets he smokes from Walmart, choice, but floppy with good marbling. He probably still does. He's the Brisket King around here, he smokes so many.

Point being, you don't have to go with Prime necessarily, but you should at least pick the prettiest Choice or ungraded brisket that you can find.

Kathryn

[DesertRaider]

Thanks for that. I was actually more than just a little disappointed. And I can't tell you how much I appreciate you and everyone else chiming in with advice and encouragement. The adventure will continue.

[Santamarina]

Having a Costco very close has spoiled me. I’ve only ever cooked Prime packers, so the difficulty of a lower grade is unknown territory for me.

If you wanna scrap this one here are some things I’ve done with brisket I didn’t end up smoking:

• Grind and make killer burgers (or anything else you make with ground beef)!
• Toss in crockpot (I know, it’s a shame to put Prime beef in a crockpot, but…sometimes, you know?) - from there it can become pot roast, chili, lazy-man’s bbq beef, shredded beef tacos, etc.

Whatever direction you end up going…it’s still beef, so you’re ahead of the game in my book!