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

[DaveD]

Deliverables!

This brisket was outstanding. I could discern that it was Choice rather than Prime, but it was absolutely top-notch. There are thin edges on the flat that I'm sure will have dried out, but I'll chop that bit up in due course and use if accordingly. Great bark, wonderful smoky flavor, tender and juicy. I did not get a weight before serving, sorry about that... food frenzy had kicked in.

Here we are when it got to target temps, right before covering it up to rest. Dig all that juice...




In fact, when I put the foil on top, just squeezing the sides here and there was enough to make the juice overflow the bottom of the foil boat...



After about 4.5 hours of resting, it was time to serve...


Huge amount of juice in the pan:


Service!


Sorry this is so blurry, but I couldn't get a good shot because the slice was literally falling apart in my hand.



Plated with some of Them Taters following the Jess Pryles recipe and some roasted cauliflower. Delicious!!




And plenty of leftovers.



I'll leave you with this clip of a great song by the great James McMurtry, "Memorial Day." A tale of somewhat dark family doings as observed from the point of view of a young kid. McMurtry's forte is writing from the perspective of characters who are obviously not him, especially female characters. Guy's a genius.

Y'all be sure and drive slow.

[DTro]

Looks perfect!

[RichieB]

1st cook. Mixed reviews. I've done this many times. As far as taste and fall off the bone, spot on. The sauce was a bust. It's suppose to be thick. As you can see grease was prominent. I can only attribute to the meat. The recipes calls for back ribs. When I went to the store, didn't have them so I went with short ribs. I'm determined to do this again with the right cut. I'm also sharing the recipe. It's from Weber. I recommend it when done right. Hope the 2nd cook will turn out better.

Seared
Sauce added prior to covering in foil

Done. The sauce should be thick, it is not.
As I said taste was great. Here's the recipe.

https://www.weber.com/US/en/recipes/...eber-5452.html

[Panhead John]

No pics showing….

[RichieB]

That's probably a good thing. I'll attempt again with the 2nd cook tomorrow.

[Richard Chrz]

The night cook portion has begun.

[Panhead John]

Oh hell yeah! 👍

[DaveD]

Workin' on a night cook...

[DavidNorcross]

Well, I cooked this last Friday night, an 18 lb prime brisket. I prepared for my youngest daughters baby shower. Turned out great but the photos on this one do not do it justice. Regardless, here is my offering.

[Clawbear57]

Great offering. Congrats grand father to be.

[Jim White]

Yum! And congrats to both of you!

[Panhead John]

Congrats grandpa! Good job on that brisket!

[DennyWoo]

I'll have this Costco Prime going in the PBC later tonight. It's been wet aging in the DMF for almost 60 days. Just a little over 15lbs before trimming. About 12lbs after trimming. It's been dry brining since last night. Just going to add some fresh ground black pepper before going into the drum.

Edit: Added a picture of the brisket after it came out of the PBC. Looks pretty nice. Resting on the counter for now, but I'll get it wrapped in some pink butcher paper with some added tallow for holding in the oven until 5:00

2nd Edit: This turned out pretty darn good. Tender and juicy throughout. Finished product in pictures below.

[Troutman]

Nice trim

[Clawbear57]

Good cook.

[CaptainMike]

This is my bone-in skinless brisket cook:

[Troutman]

LOL

[Clawbear57]

Just tell him it's boneless. He'll never know the difference. ( our little secret).

[texastweeter]

Speaking of, how do yardbirds that make boneless wings fly?

[JLR]

Dry brined two briskets for two days and put them on the smoker about 5:45 a.m. One weighed 15.5 lbs and the other 16 lbs. Lathered them with mustard and on one brisket, I used Memphis Dust (very exotic for me). The second was the usual pepper & garlic powder.



Of course, I figured while I had the smoker going, I’d throw on some pork tenderloin and corn on cob for lunch.



The pork and cobs were wonderful. The juiced flowed out of the tenderloin.




Here is the first brisket with the Memphis Dust. Great bark and a beautiful smoke ring. Mrs. JLR smile big when she took her first bite. The sweetness from the Memphis Rub moaning in ecstasy.


The second brisket, which was smaller, took a little longer because it was on the lower rack most of the cook. This gave it a chance to develop outstanding bark. Two days of dry brining allowed the salt enough time to diffuse throughout the meat, and coupled with the garlic and pepper, made the bark absolutely delicious. This particular brisket is about as close to perfection I could ever hope to achieve.

[Donw]

Wow, great cook.

[Panhead John]

I’d like to hear more about the moaning in ecstasy part…….🥸 it’s been a while.

[Clawbear57]

I like your style.

[Michael_in_TX]

It begins. The hopper is full (B&B Championship Blend, of course). I have a probe in the middle of the flat and another probe on the grate, to act as a check against the main ambient probe. Plan is to let it go for twelve hours and then wrap in butcher paper.

Will I sleep well tonight? Probably not, lol, but at least better than the last time I did this in which I was freaked out by how fast the temp of the brisket initially climbed.

See yall at 9 am or thereabouts.

[Michael_in_TX]

Two things of note: 1) Wow, I really do seem to like pepper, and 2) thickest part towards the hottest part of my grill, which is next to the hopper, to the left.

[Clawbear57]

Waiting........!

[ofelles]

A New York is somewhere near the brisket right?

Got the fire going and burned down some. Red oak.


Cut from a prime Loin roast about 1.5# Dry brined with just salt for about 3 hours


Tried a new rub. I liked it.


rub on and starting to cook.



moving along


Searing



Rested and sliced


Delicious

[Clawbear57]

Good looking plate and cook.

[texastweeter]

Cowboy Kent is the real deal.

[Alan Brice]

Nice rig. Great cook!

[Bogy]

Brisket? We're supposed to be doing brisket? Damn, I missed something. Again. I did two racks of spares today, and probably won't be doing much cooking the rest of the weekend. I needed to clear the ribs out of the freezer, because while I was in Minneapolis my wife bought half a cow that should be ready on Tuesday. Back to things I missed, I'm doing the invocation/benediction at one Memorial Day service on Monday and thought I was doing the same at another. Fortunately I checked on details last Sunday and realized I'm the "featured speaker". No long cooks the next few days. But here's what I cooked in the PBC today.



I don't do much trimming and I cut them in half just for convenience.



Also did some fries on the flat top.







Another of my meticulously plates meals. Ribs and fries with my wife's macaroni salad!

[Michael_in_TX]

Your second photo should be included with the owner's manual for the PBC. Double-hook your ribs, yall.

[Clawbear57]

I'll take a plate my friend.

[Michael_in_TX]

Pit temp (bottom gauge) is doing its expected thing of drifting between 190 F and 225 F. (Although, it had gotten up to 240 F a few times. Hmmm.)

We're two and a quarter hours in and the flat portion of the brisket is at 96 F and climbing, but the rate is slowing (else I'd be having brisket for breakfast).

After an hour or so, I'm going to bed.

[WayneT]

My humble offering. I actually smoked this Wednesday then vac sealed and refrigerated it to bring to the lake for Saturday night’s meal for eight. It’s a Costco choice 8+ lb flat.


Salt and pepper only, after learning that’s what they use at East of Texas.


Onto to my Copperhead 5 at 225F with some stout beer diluted with water in the water pan.


It hit the stall about 4.5 hours into the cook at 155F. I waited until the 5 hour time mark to deploy the foil boat.


After 11 hours on the smoker, the IT hit 203 and it was probing tender so off it came.


One of the absolute best smoke rings I’ve ever achieved on a brisket.


This resulted in a tender and moist brisket that was a crowd pleaser.


Topped with carmelized onions and queso. Accompanied by Greek and corn salads. Yum!

[Jim White]

Oh my! Has me wanting to be back at East of Texas with you and Mary Jo and the gang.

But I'm struggling with putting a nice stout into the water pan instead of my belly.

[Panhead John]

Way to go Wayne, that looks delicious!

[Clawbear57]

Perfect bark!

[Draznnl]

The brisket went on at one o’clock at 180 F for an hour, then 250 F and I just put the pinto beans on. Brisket is rubbed with Kinder’s The Blend - that’s a mix of SPG. The beans are a pound of Rancho Gordo pintos in beef stock and water with an onion.

[Panhead John]

Well, I’m either gonna be a genius or a total idiot, my guess is the latter. Since I dry brined my brisket last night, I decided to use a binder for my rub. Being out of yellow mustard, I decided to use some Zatarain’s Creole Mustard I had in the fridge. Normally, using a yellow mustard binder doesn’t affect the final taste of your brisket, but this stuff’s different, having lots of creole spices in the mustard. OR, maybe it won’t affect the taste at all, we’ll see. My guess is it sure can’t hurt because I like that stuff! My rub was granulated garlic and 16 mesh pepper. I didn’t use any salt because of the dry brine. Put the briskee on at 6:45 am.



Zatarain’s Creole Mustard on the brisket, no rub yet


Rubbed and ready to go on the Bronco

[Michael_in_TX]

The Smoke is what allowed me to get some sleep last night.

[texastweeter]

I use hot sauce as my beef binder

[gboss]

I bet those flavors will meld nicely into the bark! And addional layer to a complex flavor profile.

[Richard Chrz]

Took a morning peak at the 12th hour.

[Panhead John]

Great pics! Gotta say, those WSM’s are 1 good lookin’ cooker!

[Jim White]

I'd say it was a very good night.

[Clawbear57]

Looks great Richarrd.