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It seems like you might still be working on this, so I will transcribe what the pitmaster at Terry Black's told me during the San Marcos, TX meat up. And this pitmaster only does brisket. The pitmasters at Terry Black's are only responsible for 1 protein (found that interesting).- Smoke at 225d for 1.5 hours to give the brisket a heavy dose of smoke.
- After 1.5 hrs, turn temp up to 250d and then 275d. Bring internal temp up to 180d. (about 4 hours). Then wrap in butcher paper.
- Keep at 275d and once internal temp is up to 193-200d (about 10-11 hrs), pull brisket, wrap butcher paper brisket in foil and hold in 140d oven for 10 hrs.
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Thanks smoke and friends,Originally posted by TripleB View PostIt seems like you might still be working on this, so I will transcribe what the pitmaster at Terry Black's told me during the San Marcos, TX meat up. And this pitmaster only does brisket. The pitmasters at Terry Black's are only responsible for 1 protein (found that interesting).- Smoke at 225d for 1.5 hours to give the brisket a heavy dose of smoke.
- After 1.5 hrs, turn temp up to 250d and then 275d. Bring internal temp up to 180d. (about 4 hours). Then wrap in butcher paper.
- Keep at 275d and once internal temp is up to 193-200d (about 10-11 hrs), pull brisket, wrap butcher paper brisket in foil and hold in 140d oven for 10 hrs.
I am going to shoot for a fusion of this and dogface’s long-hold. I’m injecting so I’m leaving towards no wrap till 190 internal. Then I’ll wrap in foil w/ a little smoked Wagyu tallow. It looks like the new electric turkey roaster is holding temp way better than oven, even with the new controller & 50lbs of metal.
Gonna fire up smoker to put meat on at 11:00. Planning on roughly 6 - 8 hours in the smoke. Then wrapped in foil, smoked tallow, hold at 150 till slice at 2:00 tomorrow.
I’ll definitely repot back.
Thanks again everyone!
JDComment
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rooting for you. we have a toaster oven that holds 150 almost perfectly but that only fits about 12-14# packers. so looking forward to seeing how your plan works, sounds solid.Last edited by Bob K; May 25, 2024, 08:03 PM.Comment
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Checking in on the progress.
Put it on the cooker at 12:30. Held at 225 for 2 hours. Held at 250 at 2 hours. Held at 275 for 2 hours. Pulled at 170 ish, wrapped in foil with Wagyu tallow. They’re currently in the oven at 275.
I’ll take one to 190, cool down to 180 & put in electric roaster at 145 till time to slice at 2:00.
I’ll take the other to 195+, let cool, put in fridge. I’ll portion out, vacuum pack and deep freeze.
Here’s are picks when I pulled from cooker at 6 hours.
Respectfully,
JDAttached FilesComment
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Hello everyone,
Here's my report on the two floppy 16lb Costco prime packers.
Fri pm trimmed and injected w/ 1/4 cup Meat Church beef injection diluted in no salt beef stock.
Sat am, got KBQ set up. Toweled off briskets, rubbed w/ a little olive oil, and rubbed w/ Meat Church Holly Cow.
12:30 put in KBQ at 225. 2 hours in I cranked up tp 250. at 4:30 cranks up to 275. Spritzing w/ apple cider vinegar.
6:30 pulled at 170ish. Wrapped in foil w/ wagyu tallow. Into 275 oven.
Pulled 1st one out at 188 and cooled on counter for 20 mins. Then into roaster at 160. That was approximately 8:00 pm
Pulled 2nd one out at 200. Flat was probe tender. Cooled on counter for an hour then into fridge. I know, I should have rested longer but I was exhausted and was dozing off.
Sun am discovered I could stabilize roaster at 145, so I did. Pulled 2nd from fridge and portioned out. I was relieved that it was tender enough, but realized my second mistake. It was salty. I remembered that I noticed from spritzing the top one in the KBQ, the bottom one's bark was getting washed out. I pulled and added additional rub to re-establish bark. Mistake. It turns out that Holly Cow is salty. It might need some (cringe) sauce... but I'll burn that bridge when I come to it. Worst case scenario, I'll make chili out of it.
Sunday 2:30, sliced, poured liquid from the foil over it, served. Guests raved, best, most tender, juicy and flavorful they've ever had. My wife, who is very picky ad critical, said it was the best I've ever made.
I was pleased. I am a fan of injecting and long heated hold (this one was 18 hours). I also like to combo of Meat Church beef injection and Holly Cow rub (one round, two was probably too much salt) The second one in the freezer, yet to be determined.
Cheers.
JDComment
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Excellent!!
Have you had a chance to try the thermal-mass-in-the-oven trick yet??Comment
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jjdbike - Strange. I would have expected the temp differential to decrease.
Oh well, it didn't cost anything.
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What? No photos? At least none showing for me. Sounds like a winner though. 👍Comment
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What? No final finished and plated photos? At least none showing for me. Sounds like a winner though. 👍 😉👍Comment
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Sounds like it came off pretty well! Congrats!
I have a brisket in the fridge, was considering cooking it today, it's getting along in its wet age process, but it's already 11AM and... I've spent the last 2 days splitting and processing wood out at the shop and didn't bring any home with me. I've only got about a half-dozen pecan splits and don't really have time to go get more wood and still get back here with time to get any meaningful cook done today. I'm also sore - 2 days out in the heat splitting and stacking wood has taken its toll on my nearly 50-year old body. <sigh> I'm just tired.
I know I have a LOT of work left to do processing all this wood. I will spend the rest of the week probably working on that when I'm not at the paying job. <sigh again>. I finishing splitting and stacking about a rick of cherry and a rick of pecan. Then yesterday fully split at least a rick of hawthorn and probably 1.5 ricks or more of maple. Those two are in piles and I need to set up some stacking arrangements, as our two metal racks are already full - probably will lay down some pavers and then metal rails over them to keep stuff off the ground, but I just don't know if I have the energy today.
I think I'll put a post up asking about the hawthorn - I got this cheap as can be and decided to give it a try, but I'm skeptical about it.Comment
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Wow,Originally posted by DogFaced PonySoldier View Post
that sounds like a ton of work! You must have a great source for wood.
Next brisket cook, I’ll need to plan ahead and wet brine.
Thanks for your help!
JDComment
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Congrats on the good outcome for a challenging cook. That was a tough one to pull off.
As you noticed, the spritz and extra rub wasn’t a great idea. I’d skip the spritz for next time as it just cools the meat and extends the cook time. I’d also make your own rub so you can control the salt.
If you plan to dry or wet brine with salt next time, you cannot add a salty rub top of it. I always dry brine with salt (the water really washes off the rub in a wet brine) followed by applying a homemade rub with no salt. Then if you want to add more rub during the cook for whatever reason, you are not adding more salt. Meathead has some outstanding rubs on the free side.
fzxdoc Kathryn does more injecting that I do. I don’t know anything about the Meat Church injection but, again, you don’t want to be injecting salt but flavor.
I believe this is a popular one to look at.
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