My New Years Day Brisket

[JCBBQ]

Trimmed, 2 day dry brine, rubbed and ready. Just waiting for the blue smoke. Although Goldee’s loads all the briskets into the smoker then starts the fire. He says the white smoke doesn’t matter bc they’ll be in the smoker so long.

[fzxdoc]

When I make brisket in the Weber Summit kamado, I often load it with the meat when it reaches 180° ambient. The Summit always emits puffy white smoke until it hits 200°, so the meat isn't exposed to white smoke for very long. I think it adds to the smokiness of the final product. Somewhere I think I read that Meathead gave white smoke his blessing. It just shouldn't be dirty white smoke.

Kathryn

[JCBBQ]

Yesterday I made tallow from all the trimmings. Ready to add to my foil boat later.

[HawkerXP]

So, I'm guessing you didn't drink the water in olde Mexico?

[JCBBQ]

Fit as a fiddle.

[Redwng]

The last few years I have picked up 2-4 prime briskets when they go on sale at Creekstone in the spring. Sign up with your email address and they will let you know when they have a sale. We (and all the guests) have been impressed with these briskets.

My wife also saves some of the juice, freezes it and adds to her beef stew cooked later on....a real special treat.

[Steve B]

Agreed with Redwng Creekstone’s meats are very good. The one I’m rollin later is from them.

[JCBBQ]

Great tip! Thanks 🙏

[fzxdoc]

Good call on your wife's part. I bet that addition of the au jus puts her beef stew over the top.

Kathryn

[nunyaz]

Having N E V E R (yet!) cooked a brisket, I'm following along for the brisket by proxy experience
and, have enjoyed the Chud channel on YT

[JCBBQ]

Check out Jirby on YouTube. He’s excellent

[JCBBQ]

Ok. 5 hrs in. Look at that cute little meat baby swaddled in tinfoil and tallow. Fat cap now up. Had a little piece of bark stick to the grate. Bummer. Put some more rub on the bald patch to see if it’ll RE-bark.

[mrichie1229]

Absolutely beautiful. What's it's name?

[JCBBQ]

Btw, I ate the little piece of bark that stuck to the grate. That Sichuan pepper I added to MH’s BBBR Is amazing. Nice kick!

[JCBBQ]

More tallow under the brisket. A blessing from The King, wrapped and into the oven at 150. A very good night and a Happy New Year to all!

[Steve B]

Nicely done Erik. Happy New Year my friend.

[JCBBQ]

Best brisket I’ve ever made. Not even close.

[mrichie1229]

Looks delicious. Great work!

[fzxdoc]

Gosh, that's so pretty.

[Old Glory]

Looks fantastic!

[JCBBQ]

So maybe you guys can help me here. Something I don’t really understand. After 5 hours fat cap down at 275 I flipped it and put it in the foil boat. Didn’t check the temp. About an hour later I went to put a new thermometer in the meat to monitor the progress. I thought the thermometer was broken bc the reading was already at 200. Got my Thermapen out and checked- bang on. Plus it was like butter. Little over 6 hrs total.

Bc I had a strategy of holding it in the oven overnight, I just went with that and it worked out fine.

Would the quality of the meat cause the brisket to cook quicker? I can’t figure out why there was no stall. Any thoughts?

[Panhead John]

Not sure why it didn’t stall, but from what I’ve learned here, prime briskets are usually done a little quicker than others….usually around 195* IT. The only Prime I’ve ever done, was finished in about 9 hours….and that included a 2 hour stall. Yours looks beautiful by the way!

[JCBBQ]

Thanks Panhead John Yeah I think it’s got to have something to do w the meat quality.

[Steve B]

Looks pretty good to me.

[gboss]

Just wanted to let you know that my NJ Costco has prime packers back in stock for $3.99/lb

Nice job on the cook!

[JCBBQ]

Holy $@!t! What town??? Thanks.

[gboss]

JCBBQ it was Cherry Hill. I will likely check Mt. Laurel tomorrow.

[JCBBQ]

Oh sweet! I was gearing up to drive to Allentown PA. Keep me posted. Thank you so much for this tip!