Ladies and Gentlemen, Start Your Coals! The Memorial Day Brisket Cook Begins….

[58limited]

Its on! Started the fire at 7am, meat on at 8:15am. I'm a little worried that the butt is too close to the fire, might have to angle the brisket more to slide the butt forward. I'll see what it does in the next hour.

I'm keeping the pit at 225^o since this is a select or low choice brisket. I used Oakridge BBQ's Black Ops on the brisket and their Competition Beef and Pork rub on the butt. Jalapeno mustard binder on both.



EDIT: I think that I will use the foil boat method on both this time, never done that before. I added a small foil water pan by the pork butt to help deflect some direct heat.

[Andrrr]

A little 5-6lb brisket from my steer last year, seasoned with HBBR. I didn't think it was perfect but it was very good. The flat was moist but a little crumbly while the point was, well, on point! Both kids and my wife, who isn't really a big fan of brisket, loved it and went back for seconds. She said it was the best brisket I've ever made so I guess that's all that counts.

I was inspired to boat it like DaveD does and I must say I like really liked the method. I boated a little too late though and had to add some beef broth.

[Clawbear57]

Excellent.

[DTro]

Nice bark!

[DaveD]

I love the foil boat!

[Michael_in_TX]

Some good looking briskets this morning!

There certainly is something to going outside in the still of the morning and enjoying that one's pit did its job all night long.

Here I am at the 12th hour mark. I toyed with the idea of doing the foil boat, but went ahead and did the butcher paper wrap.







At 9 am the brisket was solidly at 170 F in the flat and wasn't budging. Chimp did its 200 F +/- 20 degrees all night. (It swung up into the 245 F realm a bit more than I would have liked, though.) I've also noticed one major difference between this brisket and the one I did last year. My grease cup is only half as full as it was last year. But that was a Prime and this is a Choice, so we'll see.

I've knocked the temp up to 250 F and will let this roll for a bit.

[captainlee]

11 hours in at 190, just turned it up to 250. The bear didn't show up last night or he couldn't figure out how to open the smoker.

[Panhead John]

Good news Cap’n!…..Looking good!

[Jerod Broussard]

Opposable thumbs, supination/pronation?

[Clawbear57]

No bear very good.

[Panhead John]

4 hours in and I’m at 169* IT, no stall yet. This puppy’s cooking kind of quick, I’m actually hoping for a bit of a stall, dinner’s not till 7. The Bronco, as usual, has kept solid temps. It’s stayed between 235-250 all morning with no vent adjustments….after a few adjustments in the beginning.

[Panhead John]

This is a point only, I cut the flat off and froze it. But, point taken, thanks.

[Jerod Broussard]

Goodness that is a good sized point. I trim the opposite side to the fat cap down to the meat.

[Panhead John]

The point by itself weighed 10.4 lbs before trimming off 1.3 lbs

[Troutman]

Sorry John, got so hung up with folks coming in and out of the house, graduations in full bloom, I just didn't get a chance to take many prep pictures. What I did do was cook one of the best briskets out there, a 14# Akaushi American Wagyu. I've cooked three of these now and each one has not been a disappointment. It may sound like hyperbole, but this is by far and away the best brisket I've cooked. Had SRF Gold, Creekstone Farms, 44 Farms, ABarN Ranch, you name it, this is the best. If you ever get a chance to find or order one through HeartBrandBeef.com, don't hesitate.

Salt brined for 24 hours, seasoned with 16 mesh black pepper, garlic powder and celery seed (adds some Umami to the mix). Cooked on my 26" kettle with a mix of Kingsford Pro, post oak and mesquite chunks. Smoked at 250*F until the stall at 175*F or 6 hours in. Wrapped in paper and finished in my oven at 275*F (my charcoal was spent). After about 2 hours I pulled it right at 200*F and rested it for an hour. Ramped down to about 180*F and stuck it in my cooler for 4 hours. Sliced and ate this melt in your mouth Wagyu brisket. I don't do brisket a lot lately, but when I do it's Akaushi all the way baby!!

[DTro]

That looks amazing!

[grantgallagher]

A) Beautiful
B) How have i never heard of this place
C) My wallet will not thank you
D) Im pretty sure my tummy will

[Clawbear57]

What everyone said. Great

[ecowper]

I’ve got chicken, Wild Fork spareribs (thanks DaveD ) and a brisket point for tomorrow. Going to turn the point into “Korean Burnt Ends” :-)

[Troutman]

Korean burnt ends, what-ever that is I want to know.

[ecowper]

Troutman all will be revealed tomorrow!

[Panhead John]

This is frickin crazy, not even 30 minutes ago I was at 154*! I’ve never seen IT temps climb this fast!

[Panhead John]

ecowper If you’d have just bought me a damn Kroger select instead of that SRF Prime I wouldn’t be having all these problems!…..😂😉

[ofelles]

Start probing at about 190F. Mine are typically done at 195F

[ecowper]

Hah, I’ve been at a baseball game and ignoring all this crazy

[Richard Chrz]

16 hour mark, I wrapped it, and it is in holding pattern and resting for 3-4 more hours. Time to start the rest of the bbq sides.

[Jerod Broussard]

It never occurred to you to smoke a huge hunk of meat?

[Clawbear57]

You did good Richard. I hope mine go as well.

[58limited]

Five hours in. Brisket is at 141^o and the butt is at 151^o - they had been staying within five degrees of each other until now.

[Jerod Broussard]

I think you have to put 1ontop of the other for them to have the same temperature.

[Jerod Broussard]

Money Shot of a Prime Tri-Tip dry brining. Guess she will be consumed to some degree tomorrow. Some fat was removed but overall this thing was pretty much void of a fat cap. A+++ product.

[Michael_in_TX]

I'm at hour 15 and am nearly ready to pull it and start it resting. I've been doing the wrap stage at 225 F or thereabouts. It's probe tender in the point....flat is still not quite there though, but it might not fully get there.

[Panhead John]

Michael, did you mean to say 225? Most briskets are done cooking at around 200-205.

[Jerod Broussard]

Stop probing the point. Just focus on the flat.

[Clawbear57]

Waiting........!

[Michael_in_TX]

And....we're out and resting, still wrapped, in a cooler. I've noticed some significant differences between this cook and the one I did last year. The amount of rendered fat in the grease trap is half what I had with the Prime brisket (this one is Choice). Also, I looked back and my notes and photos and last year's brisket, the paper was soaked in fat. This one not so much.

We'll see how it turns out. Brisket, if anything, is a teacher. And if it doesn't turn out....that is why there is chili (no beans, of course).

I've also got my Smoke still monitoring the brisket. Last year, I let it rest too long; that is, it got down below 140 F. We'll slice and eat at 140-145 F today.

[Clawbear57]

Waiting.....!

[Draznnl]

My prime brisket from Widfire (see how I got that in because I forgot to earlier) came off the smoker about 4:00. It got wrapped in butcher paper, covered in towels and into the cooler.

And at 7:30 it was eaten. The flat was a tad dry and the point was just right.

[captainlee]

Pulled it at 17.5 hours, resting now. Pulled at 193 degrees, that's about the top of the temp range at this altitude for low and slow. My water boils at 195.

[Clawbear57]

Great bark.

[captainlee]

Yes, actually the best bark i have ever done. Not bad for the Yoder. Thanks