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

[texastweeter]

170°...think I am gonna skip the wrap for now, check in another 5°. So far has not been a stall.

[Richard Chrz]

Looking fantastic!

[luvthemstillers]

Doing my first attempt at the Myron Mixon hot and fast method. We'll see how things go.

[luvthemstillers]

8 hours and 45 minutes in and it hit an internal temperature of 203 in the point and 201 in the flat. I had to do a traditional wrap in butcher paper to achieve it in that time frame. For whatever reason it was hovering around 190 degrees for at least 2 hours. The wrap put it past the finish line, and now it's resting for a few hours.

[Sid P]

At what temp were you cooking?

[Clawbear57]

What kind of thermometer are you using?

[ItsAllGoneToTheDogs]

Things went a little faster than I'd planned, Fireboard alarm went off at 6am so got up, and the probe was too close to the point reading 190 flat was 174 though... check the data... no stall... grill was set at 215 all night and ran on the low side of that... whatever, wrapped it, dropped temp to 200 and hoping to pull around 11 if I can make it that long before the brisket probes like butter.

The point is obviously there but the flat isn't. Wrapped my snacks in foil and threw some chorizo and the sad little Spanish garlic I tried to grow on for a short ride until the beans are ready

When I started early I had the MAK on smokemode until just before I went to bed, set the MAK to 215, and now it's back at 200 to stretch this thing out a bit. The 2 massive temp changes were me moving the probe early in the cook because I was in a fat pocket, and then when I wrapped the brisket this morning and put the probe from the top into the thick part of the flat... see, no stall... The MAK graphing agrees

[58limited]

The results. Final weight 10.2 lbs (started with 18.16 lbs, trimmed 1.8 lbs).



Critique: The flat passed the bend and pull test but was a bit dry and pot roasty in flavor. The point (not pictured) was perfect. I kinda expected it to be a little dry since it is select grade. I hoped cooking at a lower temperature would help break down the connective tissue and it did but I wonder if I would have had better flavor cooking it hotter like I usually do. The fat rendered perfectly, I achieved an ideal trim of 1/4" or so. Smoke ring is OK but I was hoping for a little thicker. Definitely not my worst brisket but not my best either.



I've heard a lot of positive reviews of Oakridge BBQ's Black Ops rub but I can't tell that it affected the flavor very much.

[ItsAllGoneToTheDogs]

And now we rest... wrapped in foil in the oven, a couple spots in the flat still weren't probing perfect but I think after a 4 hour rest everything should turn out ok. Channel 2 is the point, Channel 3 is the flat it was 201 when I decided just to pull it.

But whew, what a morning... the no stall, the chorizo explosion https://pitmaster.amazingribs.com/fo...84#post1428284 and a Mr Z who decided today was a great day to have an icky tummy which resulted in a necessary shampooing of the living room carpet (in his defense he may have asked to go out again while I was cleaning up the chorizosplosion but I didn't notice)... with the number of guests coming today my wife and I are likely gonna have to sit on the floor... I'm fanning the crap (no that all got cleaned up) out of the carpet hoping it's dry in 4 hours or I'm gonna end the day with a damp rear.

Regardless I'm thankful for those who never made it home so I could create this memory with my family and friends... (that includes sharing with y'all of course)

[jecucolo]

Fired up the PBC at 3am. Seasoned the brisket with BBR. Brisket went on the hook at 3:40. Went back to bed around 4:30 when everything seemed to be under control. I woke and the pbc was at 325. A little high so I got that under control. I crutched it at 9:30 when the temp was 180. These are pretty normal times for me. I should bring it in around 10:30 for a 3 hour nap.
I served the brisket at 1:30. It weighed 6#-4oz. The original weight was 11#-10oz.
So 5#-6oz.
It was not a moist as a prime but it good enough.

[Sid P]

It looks great!

[Clawbear57]

Great bark.

[Sdell]

I didn't see this post until the brisket was already on, so no prep photos. I did a sixteen pound prime packer form Costco, trimmed down to about twelve pounds. I seasoned with coarse black pepper, Lawry's, kosher salt and granulated garlic and let it sit for about eight hours in the fridge. I put it on the LSG at 11pm and ran it at about 250f burning cherry. I went with cherry because the oak was buried on the bottom of the wood pile and I was too lazy the dig for it. I could not tell a difference in the final product.

After about three hours I started spritzing with a combination of Worcestershire sauce and apple cider vinegar. The LSG would run for about an hour before I had to add wood so I was able to nap a bit in between.

Everything went well until about 4am, when the local coyotes decided to start howling in the cornfield behind my house when I went out to add wood. Scared the you know what out of me. Luckily they moved on, and both myself and my brisket were fine.

After seven hours in the smoke the bark looked good, so I pulled it and wrapped it in butcher paper, with a little tallow. After wrapping, I finished it in a 250f oven and got some sleep. When the flat hit 203f, I probed through the paper and everything felt like butter.

Once it hit 203f, I pulled it out of the oven and let it cool down to about 170f, which took over an hour, and then put it back in the oven at 160f and held it until serving. I held it for about five hours before serving at 6pm.

After babying this thing for so long, I was a bit nervous unwrapping it in front of everyone. I should not have worried; It was by far the best brisket I ever made. The bark looked good, and it was dripping juice everywhere. The entire flat was moist and tender, a first for me. It passed the bend test and the pull apart test with flying colors. I think what made a difference this time was getting the extended rest period right.

I hope everyone else has success with their cooks and enjoys the holiday.

[Clawbear57]

Really delicious looking. Good job.

[Andrrr]

Pic1...brisky looks so cozy and happy in it's tallow coccoon. Great cook and thanks for the backstory, I always enjoy reading those

[mrichie1229]

Great job!

[bordercollie]

OK Here goes. I SPG 'd the small 10 lb brisket , wrapped in butcher paper to dry brine in the fridge for almost 2 days. 6 am this morning , ZZZZZ .... I got myself up and started the HB. Using a mixture of Cowboy lump and Jealous Devil, I got the coals in good shape and unwrapped the brisket. I placed it on one rack of the HB and then added a small piece of oak. Monitoring with a probe as the day goes on.
Unfortunately in addition to our 2 border collies we are also having 5, yes 5 more dogs visit. I only say unfortunately because I have around 10 peafowl in the yard and don't want them chased. Maybe the HB aroma will keep the dogs mostly interested in it.
Posting pictures below... Considering the foil boat but have never done that - Always used peach paper at wrap time instead.. Will see if it appears to be drying out and may reconsider. Currently( 4 hours later )and at 154.

[bordercollie]

Hopefully this is the picture I meant to post for the 4 hour mark.

[RichieB]

I did a tri tip on the PBJ. Brined overnight and seasoned with smoked paprika, garlic powder and ground pepper. About an hour at 330ish. To 132. A couple of chunks of Hickory. Wrapped in B.P. in cooler about an hour. Finished on the gasser for the sear. Grilled some potatoes too. Sorta got away from me so a bit overdone. Better that than underdone.

[Jerod Broussard]

I'm taking mine to 200 or so. Always wanted to try this.

[DavidNorcross]

Looks great!

[Richard Chrz]

It’s clear to me, after scrolling through again, and again, that everyone in here knows how to treat a brisket properly! Excellent cooks all around!

[Andrrr]

Here here!

[jowadi09]

Finishing up - Tri tip in parchment paper, cheese stuffed peppers, potatoes, onion, grilled/smoked artichoke.

[bordercollie]

Brisket was showing 205 at 12:30 or 1. Left wrapped and It's in the chest now resting. I used a thick chest and put a heavy towel over the brisket to help hold the heat in.... Wasn't planning on it being done so soon though.. only 7/8 hours.

[Panhead John]

Yeah, that was kind of quick for a brisket.

[ItsAllGoneToTheDogs]

So to finish my day of drama and fails... somehow I got in a rush and the way the brisket shrank I thought I was cutting the flat against the grain using my marking cut from before seasoning and cooking... but I was not. With so many people in the house not suited to so many people in the house I was distracted. Brisket was still good, sides were great... but obviously kinda bummed I did that 😜

Wouldn't change a thing though, spending time with family and friends is priceless.

[Clawbear57]

Yeah family and friends are always a winner. Glad that you lived to finish cook.😁

[mrichie1229]

Great looking meal!

[Michael_in_TX]

It’s clear to me, after scrolling through again, and again, that everyone in here knows how to treat a brisket properly! Excellent cooks all around!

I hope that many who are still intimidated by brisket give it a try after looking at these posts. I was intimidated beyond reason last year before I did my first one, but the knowledge on here and several really good YouTubers (primarily Meat Church and Chud's BBQ) got me over my fear.

[58limited]

Of the youtube vids that I have watched, Chud's does the best job of demonstrating the proper way to trim a brisket.

[ItsAllGoneToTheDogs]

I'm always happy to share my failures, it's part of the experience

[Andrrr]

I was gonna say if you aren't doing well with brisket the do some chuck roasts instead. To me they are almost the beef equivalent of "hard to screw this up" pork butts.