Did my first brisket today. It was a 14lb select grade packer I got at Wal-Mart. I tried a butcher shop in Knoxville and the guy wanted to order me a waygu brisket for 10 bucks a pound. Since I'd rather eat a steak than steak-priced brisket I had not had the opportunity to try one until I came across three of thrm at Wal-Mart. I put it on the heat at 2am, weber kettle with smokenator, wrapped at and rested at 5pm and ate at 7pm. I did not crutch. Once I came out of the stall the thing went pretty quick. Kept it between 215 and 235 grill temp all day long, and that was a long day. Turned out great, well worth the effort.
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First Brisket In The Books
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Administrator
- May 2014
- 19522
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
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- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
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- 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) at MyMichigan Health, a University of Michigan Health System.
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Founding Member & Pit Barrel Cooker Queen
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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gasser
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BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
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3 1/2 inch Paring Knife
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There needs to be a "X went wrong with my brisket" thread- in lieu of same, I'm tacking my question on to this one.
Made a good 10 pounder yesterday, indirect on a BGE. Because the brisket overhangs over the plate setter, I used loose foil as a guard between the coals and the product.
Salted the night before, seasoned lightly, and since I had some time, I completed the smoke without a crutch. Top bark and centre were magnificently beautiful- one of the better smokes I've done. The bottom, however, was awful. Not so much of a bark as a thick crust, that was knife-resistant when slicing. Super-caramelized bits, that were so thick as to be unappetizing.
Suspect it's part-and-parcel with using a round kamodo where the heat is generated, and is therefore more intense, at the bottom of the brisket than it is at the top, and because of the physics involved, short of flipping the meat at various intervals during the smoke, there ain't nothing that can be done about it (short of getting a Primo, which is actually in the cards).
Thoughts (he asked, wearily)?
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Founding Member
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- Warman, Saskatchewan Canada
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BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
Originally posted by biggreenmatt View Post... Suspect it's part-and-parcel with using a round kamodo where the heat is generated, and is therefore more intense, at the bottom of the brisket than it is at the top, and because of the physics involved, short of flipping the meat at various intervals during the smoke, there ain't nothing that can be done about it (short of getting a Primo, which is actually in the cards).
Thoughts (he asked, wearily)?
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Fat cap up, 225F, smoked directly on the grate, right over the plate setter.
To be sure, the bark on the top was so beautiful as to restore one's faith in humanity. The bottom was just so thick as to be a solid crust, and while not inedible (we picked at the remnants after slicing- tough but tasty-ish), it should really stay with the meat.
Sigh. Looking forward to Wednesday's podcast.
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