My New Years Day Brisket

[JCBBQ]

Well, I’m back on the brisket wagon. Determined to figure out how to master this wonderful hunk of beef.

I’ve probably only cooked 5 or 6 EVER. One was truly outstanding the rest were just so so to lame. It’s super disheartening when it doesn’t work out.

I also don’t love babysitting through the night but I’ve got a few strategies that I found on line that should make this way more enjoyable.

Ive been watching Chud’s bbq and Jirby bbq on YouTube and will do a combination of their strategies. Btw, those channels are excellent. Jirby shares some great tips - his brisket trimming video is amazing.

I just made Meatheads BBBR. I followed the recipe exactly and also added 2tbsp of sechuan peppercorns - just bc I had it and thought it’d be interesting.

Costco stopped carrying prime brisket in NJ. So annoying. I decided to splurge and order one from a butcher in town. Dark Pines in Jersey City is the only place I’ll buy chicken anymore. Incredible quality. Their steaks are grass fed and kinda small so I get my steaks somewhere else. However when I was in there a couple weeks ago I saw some pieces of brisket that were beautifully marbled and asked if they sold whole packet briskets. He didn’t know what I meant bc they buy directly from a ranch/farm and buy whole animals.

I order a 12-15 pounder. I picked it up today and it was 14lbs. The shape looked weird - more square than rectangular and when I took it out of the bag I realized that they just lopped off part of the flat to make my order. This thing must’ve been huge -probably over 20 lbs. I started trimming before I thought to take some pics.

Sorry to be so long winded but I’m trying to document this for myself so I can learn to nail brisket in 2023 - my main cooking goal.

[Clawbear57]

God luck,looking forward to your documentary and pics.

[JCBBQ]

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[JCBBQ]

Calling it trimmed. Probably should’ve brought that Mohawk down a bit more. Definitely mostly point. I’m not mad. Lol.

[DaveD]

You can do this!

I also enjoy the Chuds channel; hadn't heard of Jirby before, will check it out.

So what's the game plan?? Ready to cheer on from the sidelines

[JCBBQ]

Jirby is the guy from Goldee’s. One of Texas’ best Briskets. Definitely check it out. I’ve picked up some really valuable stuff from him.

[klflowers]

Use this https://amazingribs.com/tested-recip...arbecue-juice/

[hoovarmin]

+1 on that Barbecue Juice. You won't regret it.

[mrichie1229]

JCBBQ You can do it! We have confidence in you.

[CHNeal]

Good Luck! I decided a few months ago I would follow Chuds brisket next time I run one so I am very much looking forward to following along on this!

[Steve B]

Good luck Erik. I've been planning on cooking one Saturday night myself. Actually have a 14lber in the fridge defrosted ready for trimming tonight. Will go on tomorrow night.

[JCBBQ]

Right back atcha 🤞🤞🤞

[realdocBBQ]

A butcher that doesn't know what a packer brisket is????

Hmmmm. Wow.

[JCBBQ]

Bc they ONLY buy whole animals. They don’t buy parts.

[JCBBQ]

Here’s tomorrow’s strategy. It’s a combination of Chuds, Goldee’s and Franklin.

I’ve got a Primo so the heat is coming from the bottom. Defused. So I’ll give it a good 5 hrs w the fat side down at approximately 275 degrees. Kamados need to be at that temp to get decent smoke. Then I’ll flip it fat up and put it in a foil boat w tallow in the bottom. Until probe tender - roughly 7-8 hrs. Then I’m gonna wrap it in butcher paper with all the tallow and hold it in my oven at 150 until lunch on New Year’s Day- 10-12 hrs.

That’s my story and I’m sticking to it… but I’m happy to hear your thoughts.

[Steve B]

Sounds like a good plan to me. I’m going overnight on the BGE. About 11pm 225* and hopefully sleeping until 5-6 am then wrapping. Hopefully 😁

[fzxdoc]

I'm glad you've given us a ringside seat to your cook, JCBBQ . This is fun.

Hope your cook turns out to be the best one ever.

Kathryn

[HawkerXP]

Wooo Hoooo!

[barelfly]

NYD brisket! I’m in!!!

[JCBBQ]

Btw, your Elf Avatar is hilarious

[DTro]

You got this! What time should we be there?