Friday morning brisket cook

[Ghawtho]

This is my brisket at 5 hours. Smoking at 250 - 275 and this is the results so far. Internal temperature is at 157
Thoughts please?

[Huskee]

Seems to me you're right on track. What's your wrapping plans, if any?

[Ghawtho]

I have three large sheets of heavy duty aluminum foil laid out (times two).
I am going to make a bottom fitted foil boat
probably at 160 degrees. Tucking pink butcher paper around the foil edges and close the edges crinkling the foil into the butcher paper. The briskets will look like pies setting in the smoker. Putting the temperature probes back in and cook in the smoker until 203 degrees. Decided to cook them fully on the
smoker so don’t heat up the house.

[JLR]

Ghawtho Are you saying the butcher paper would be on the top?

[Ghawtho]

I wrapped at 6 hours and it only had a light
mahogany red color and the smoke ring was about 3/16” into the meat. Some will keep cooking until a black bark forms before wrapping. Though in my case trying to cook to form a black bark without an earlier wrap the brisket would be WAY TOO strong smoke flavor. That happened once on my brisket cooks and the brisket got a very over powering smoke flavor and was so strong it had a bitter taste. It could be the characteristics of the Yoder offset.

[captainlee]

Looking good. You have me jealous, i have a full.packer in the freezer but no excuse yet to thaw it out.

[Draznnl]

There’s always an excuse to thaw a brisket. To smoke it. To cure it for pastrami. Because todays ends in y.

[captainlee]

I hear you. Waiting for the kids to show up sometime . Winter hockey, Spring hockey, summer skating lessons and hockey. Then school starts up about August 10th. I know I'm just going to have to do it.

[Ghawtho]

I don’t understand what’s happening. The top shelf brisket is mahogany red and the bottom brisket is getting dark brown. Maybe the bottom brisket is forming a black bark quicker?

[Huskee]

Could be. I wouldn't fret it at this point, they change a lot. I'd suggest wrap when you like how the bark looks instead of at a certain IT. It will all work out in the end. If I may advise- allow 1-2 hrs *after* you reach your target IT for the 'faux cambro' hold phase. Drop your smoker temp to 150 or thereabouts or move to your indoor oven (or a preheated cooler) to let it bask in the heat, but not cook further, for 1-2 hrs before digging in.

[texastweeter]

What he said, wrap based on bark texture and color, not temp. Airflow is probably different in the different sections of your pit. Also is one brisket dripping on the other?

[Ghawtho]

I have them wrapped and disappointed. I’ve got them too salty. Hopefully the salt will calm down once it gets to 203 degrees

[Huskee]

Once you slice the whole thing, and eat a thick slice, you'll likely notice the salt evens out with all the unsalted internal meat.

[barelfly]

Good point from Huskee - And make note of this for your sides, allow the sides to work with that salt and all should balance well.

[DavidNorcross]

How big is the brisket? Looks great so far.

[Ghawtho]

A 7 pound and 12 pound both USDA Prime

[Ghawtho]

The result and the flavor is good. We are going to make stews, soups and other meals with it.
The weather is getting too warm for soups now.
Sliced Brisket and egg breakfast sounds good.

[HawkerXP]

Looks goood!

[02ebz06]

I'm only 3 and a half hours from you. I can be there for lunch.

[58limited]

Looks good to me. Brisket tacos, breakfast burritos, brisket pie, egg rolls, - lots of ways to use up that brisket.

[fzxdoc]

Brisket pie? Do tell.

K.

[58limited]

fzxdoc https://www.copymethat.com/r/6MLxq9K...-pale-ale-pie/

[fzxdoc]

Like an all-brisket tourtière!

Thanks for the recipe link.

Kathryn

[Ghawtho]

Um, um, um!
I’m munching on cold slices on brisket Saturday morning and it’s darn good! I like cold slices of brisket same as fried cold chicken. Before wrapping the brisket I sink rinsed both to knock the salt down and it worked without effecting the flavor. Knocked the salt down by about 50% by rinsing.

[Ghawtho]

In the future my briskets will only be smoked on 100% wood 4.5 hours maximum!
Then switch to nothing but charcoal (NO UNBURNED WOOD) until reaching 165 internal temperature. The bark should still form with briquettes. It shouldn’t take burning wood to form bark.

[ecowper]

Bark is a product of heat, time, and meat surface, not the type of fuel used. You can form bark in the oven in the house ….. my advice, keep it simple and straightforward. Adding complexity just adds the opportunity for problems.

[Huskee]

Wood is heat & flavor, charcoal is mostly heat. Both will make your bark. Read through the article ecowper linked you to, very good info in there.

[ecowper]

Here you go …. Very good article on how and why of bark

https://amazingribs.com/more-technique-and-science/more-cooking-science/what-is-bark/

[Ghawtho]

I’ll give our Golden Retriever a couple slices of brisket while slicing it. It seems to upset his stomach and am not giving him the fat. Have others noticed brisket is upsetting your dog stomach? I have read smoke flavor is toxic to pets but he absolutely loves smoked brisket.
I’ll probably stop giving it to him. He gets all excited while firing up the smoker cause he knows what am doing.

[JLR]

My dogs eat all smoked foods without getting sick. They especially love the fat.
I do have one that gets sick from shrimp though.

[ecowper]

My labs love rib meat and don't seem to have any issues with smoke or fat

[Huskee]

I give mine raw trimmings in moderation. I gave my one girl too much once and back up a pile of it it came on my kitchen floor. My fault. Otherwise they get mostly raw from me and love it and don't get sick. I've given them an occasional small cooked piece here and there and I let them lick the cutting board after dinner, with crumbs and bits, and they never act sick.

[Ghawtho]

Our Golden Retriever eats raw peeled potatoes and we catch him eating potato peeling out of the kitchen trash can. He eats carrots, celery, bell peppers, green beans, french fries, tater tots, watermelon and cantaloupe. All those he will munch down on them like it’s candy. He will be 9 years old in June and very healthy. Not even turning gray yet.

[ecowper]

the one thing my Labs won't eat is raw potato, peeled or not. We give the older one green beans with his normal meal. He feels fuller and helps with him being able to eat a bit less and not gain weight. Was a recommendation from our vet.

[ItsAllGoneToTheDogs]

all legumes are potentially problematic (this is a topic of a major study that is focused on why grain free dog food was producing higher amounts of certain diseases, they think it's to do with the legumes but the quick update studies are no longer being published until they have more concrete evidence as it was affecting dog food sales... canine dilated cardiomyopathy), also be cautious with the potato intake, a few cooked fries or tots isn't a huge deal though