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My brisket doesn't look like the pictures...

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  • Sydney Simon
    Former Member
    • Apr 2016
    • 19
    • Sydney, Australia

    My brisket doesn't look like the pictures...

    Hey everyone. So I've just got my brisket out to salt it up in preparation for a cook this weekend. I've been trying to compare it to other pics on here and can't work out what I have. It's not the whole packer but it's a reasonable hunk of meat at 9lbs. I would like to carve it up correctly when it's done but not sure where to start! Also I'm guessing this is a 12-12 hr cook at 225f. Would that be accurate? Thanks in advance!
  • BruceB
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    #2
    Maybe those Aussie cows are built different I think it's just a squared-up brisket. Hopefully others will chime in.

    I would trim that fat cap off the top of the first pic so it's less than 1 cm thick, and trim off any other lumpy hard fat, salt 'n pepper that thing and smoke it! Or if you're going to dry-brine it first, then go at it with a salt-less rub. Meathead's Big Bad Beef Rub (BBBR) is great for brisket. Make note of which way the grain of the meat runs for each part, and maybe cut some small notches so you can re-orient yourself after it's become a big black lump. You'll want to slice across the grain.

    Comment

    • Dr ROK
      Charter Member
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      #3
      In the first picture, it looks to me like you have the point on the upper left and the flat on the lower right. After the cook you should be able to separate them right along that line of separation. When carving you want to cut across the grain on each piece. This page should help too: http://amazingribs.com/recipes/beef/texas_brisket.html

      Comment


      • BruceB
        BruceB commented
        Editing a comment
        That's what I though too.
    • Sydney Simon
      Former Member
      • Apr 2016
      • 19
      • Sydney, Australia

      #4
      Thanks for the info guys. I'm glad it wasn't just me and it looked a little "different" to you too. I will trim the fat cap as you suggest and I was planning on dry brining with BBBR which I made for my last cook. I will most definitely by following the Texas brisket recipe I found on here. One other question I had was with the cooking time. Is 10-12 hours fairly accurate and does that include 1-2 hours of resting before serving? Thanks!

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        No, that does not include the rest. Always better to start too early. Briskets can rest a long time.....
    • Sydney Simon
      Former Member
      • Apr 2016
      • 19
      • Sydney, Australia

      #5
      Ouch, that's going to be a early start then! So I'm looking at 14-15 hours from start to finish with a 9lb brisket?

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Possibly. The best way to tell how long it will take is to stop the stop-watch when it gets done. Could be shorter, but you never know until you get done.

      • LA Pork Butt
        LA Pork Butt commented
        Editing a comment
        If your cooker is a set it and forget it type cooker, you can plan to start the night before and serve at noon. No sleep loss there.
    • boftx
      Founding Member
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      #6
      My general rule-of-thumb is an hour and a half per pound. A brisket can rest for a long time if you finish early so for 9 pounds i would allow 13 - 14 hours and not worry if it takes less. A 12 hour cook sounds right in the ballpark if you are lucky. I've had a 7 pound brisket take 12 hours to hit the right temp. All that said, that looks like a nice hunk of beef.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        good to see ya around here again. Been a while. boftx
    • Huskee
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      #7
      I agree with Jerod and boftx. The thing is, it's ok to rest an early brisket in a faux cambro an extra couple hrs waiting until dinnertime, but it's quite another for dinner to wait a couple extra hours for a stubborn brisket. Always start earlier than you think you should!

      Comment

      • Sydney Simon
        Former Member
        • Apr 2016
        • 19
        • Sydney, Australia

        #8
        Thanks for the advice guys. It's funny you should mention about waiting for food... The last time I had the guys round for a poker night I cooked a Boston butt and got my timing wrong so we ended up eating about 10pm. The fact that it was so good or they were so hungry by that point saved my ass but I don't want to go through that again!.

        Comment

        • Huskee
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          #9
          Originally posted by Sydney Simon View Post
          Thanks for the advice guys. It's funny you should mention about waiting for food... The last time I had the guys round for a poker night I cooked a Boston butt and got my timing wrong so we ended up eating about 10pm. The fact that it was so good or they were so hungry by that point saved my ass but I don't want to go through that again!.
          Been there more than I'd like to admit. In fact I'll humbly admit on my last rib cook this past Saturday we ate at 745pm when I told everyone hopefully 6-630. Ugh, sometimes I eat my own words. But the great news is we're not alone, we all do it.

          Comment

          • Danjohnston949
            Former Member
            • Dec 2014
            • 4418
            • 1410 9th. St. N, Fargo ND

            #10
            Sydney Simon, Contrary to all the Good Advice you are getting, You never want your meal to finish cooking before 1 1/2 Hrs. after your guests and family expected to eat! Best to time it to serve just before their Knees start to Buckle from Starvation! They will swear it's the best BBQ they Ever Had!
            I've used this technique for over 40 Yrs, Saved me from learning how to Cook! 👍👍😇👍👍
            Eat Well and Prosper! From Fargo ND USA, Dan

            Comment


            • Spinaker
              Spinaker commented
              Editing a comment
              Now, you can't buy advice like that my friend!! Danjohnston949

            • Sydney Simon
              Sydney Simon commented
              Editing a comment
              Lol love it Dan!

            • Thunder77
              Thunder77 commented
              Editing a comment
              So That's why everyone loved my last pulled pork! :-)
          • DeusDingo
            Founding Member
            • Jul 2014
            • 1158
            • Madison, WI
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            #11
            that last picture shows where it was cut away from the ribs. i don't think part of that is brisket. i'm not certain what cut of meat you have there. i think you have a mix of 2.

            Comment


            • CandySueQ
              CandySueQ commented
              Editing a comment
              Believe you are right. First photo could be part of the point though. No flat on that chunk of beef.

            • Cheef
              Cheef commented
              Editing a comment
              Agreed!! It does look like it will cook up tasty though!!!
              I'd have a hard time figuring out how to trim it right but I am a minimalist when it comes to trimming fat.

            • Sydney Simon
              Sydney Simon commented
              Editing a comment
              Yes, I'm not sure what I have either but it's from a really high quality butcher so I'm sure it'll still be good. Carving it up is going to be interesting though!
          • Sydney Simon
            Former Member
            • Apr 2016
            • 19
            • Sydney, Australia

            #12
            Well, I thought now that my head isn't feeling quite so delicate I should check back in and let you know how it went. Like a total rookie I forgot to take any pictures! Anyway, I followed the brisket recipe on here which was pretty fool proof. My brisket got up to 150F around 3 hours in but I didn't have a decent bark at that stage or smoke for that matter so I let it go. Not actually sure how to get a lot of smoke going when you are cooking low and slow and only have a few pieces of charcoal lit
            I was expecting the stall about then but it kept climbing up to 185F or so which made me think I had magically missed the stall. Nope! It sat there for 3 more hours before I eventually decided the stall was upon me and took it off and wrapped it in foil. It eventually hit the target temp at 7pm so that was a 13 hour cook in the end. I put it in the esky (faux cambro) for 2 more hours before putting it back on the heat to crisp up my bark. Carving was a little tricky due to the "unusual" cut I had but I did mostly get beautiful tender pencil thick slices cut across the grain.

            The guys at poker were amazed, as was I to be honest. It was the best piece of meat I think I've ever tasted, just incredible! My wife told me later it was a Wagyu brisket from Gundooee Farm near Dunedoo (I swear I have not made those names up!). Too good for my peasant friends I tell ya! Anyway thank you all for your sagely advice and apologies for the essay!

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              That is so freaking awesome!!

            • Sydney Simon
              Sydney Simon commented
              Editing a comment
              Thanks Jerod :-) I read a lot of your comments about bark actually, in particular don't deal with the stall until you are happy with your bark!
          • Huskee
            Administrator
            • May 2014
            • 15578
            • central MI, USA
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              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #13
            So you anticipated a 12-hr cook, and ended cooking 13 plus cambroing 2, for 15hrs total? This is exactly why it's always good to start much earlier than you think you should. Congrats on your success! BBQ always tastes better at 9pm than 5pm!

            Comment


            • boftx
              boftx commented
              Editing a comment
              Bull! It tastes best when you want it and having to wait only means you're grumpier and will eat anything at that point that can't outrun you.

            • Huskee
              Huskee commented
              Editing a comment
              boftx I know who gets grumpier the later it gets :-O

            • Sydney Simon
              Sydney Simon commented
              Editing a comment
              Yep, 15 hours total. No one seemed to notice as most of them didn't arrive until 8pm so a 1 hour wait was fine. :-) Ideally I would have liked an extra hour in the esky but all in all for my first brisket I ain't complaining!
          • Huskee
            Administrator
            • May 2014
            • 15578
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
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              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
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              • (1) Maverick ET-735 Bluetooth (in box)
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              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #14
            Sydney Simon Well you won at brisket, did you win at poker??

            Comment


            • Sydney Simon
              Sydney Simon commented
              Editing a comment
              I didn't win but I didn't really lose either. Finished even on the night. :-)
          • RonB
            Club Member
            • Apr 2016
            • 13547
            • Near Richmond VA
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            #15
            Congrats on your success.

            Comment

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            GrillGrates Take Gas Grills To The Infrared Zone

            grill grates
            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            Is This Superb Charcoal Grill A Kamado Killer?

            PK 360 grill
            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal


            Our Favorite Backyard Smoker

            kareubequ bbq smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

            Click here for our review of this superb smoker


            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            masterbuilt gas smoker
            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

            Click here to read our detailed review


            Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

            maverick PT55 thermometer
            A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

            Click here to read our complete review


            Track Up To Six Temperatures At Once

            Grilla pellet smoker
            FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

            Click here for our review of this unique device


            The Cool Kettle With The Hinged Hood We Always Wanted

            NK-22-Ck Grill
            Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

            Click here for more about what makes this grill special


            Finally, A Great Portable Pellet Smoker

            Green Mountain Davey Crockett Grill
            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order