Hey Guys, Needing a little help with a brisket. My sister in law told a few ladies at work how great my brisket is. One of the ladies wanted me to cook a brisket she had in the freezer so she could take it to work Thursday for their lunch. When my sister in law brought the brisket home I immediately noticed how lean it was! This looks to me like a Nebraska sandhills grass fed beef (and it was). I have to cook it tomorrow in time enough for her to stick it in the crockpot on buffet warm Thursday morning. My plan was to smoke it until 203, wrap, stick it in the crock, then let them unwrap and cut when they are ready. My question is do you guys think that smoking till 203 is too long? If so, Should I crutch at 150 and put a little water or ah jus until whatever temp? Any help would be appreciated. I've only had great success with my briskets after following meatheads advice but I've never cooked one this lean. Thanks for the help in advance!
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- Nov 2014
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John "J R"
Instagram: JRBowlsby
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Make sure you give it a good dry brine. I would wrap at about 165 or 170 F. Throw a little beef broth in the foil for added moisture. Make sure you cook to tenderness on this one. Some briskets are done at 195 F some are 206 F, you have to do it by feel. Temps are a guide in this case. When that probe slides in with no resistance, then you know it is done cooking. Then make sure that you give it time in the cambro. If I were you, I would use a cooler, bring the meat to the function in the cooler. Then have them take it out, slice it and put it in the Crock. Then you have them pour the Au Jus from the foil, over the meat, in the crock. This will allow you to add some moisture back in the mix. And have them cover the meat as much as possible. The meat, once sliced, will dry out the longer it sits in the open air.
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Hmmm... "I reserve the right to refuse to cook bad meat".
That would be a sign I would hang in my Smoke Shop if I had one that smoked large hunks of meat for customers.
I would be the smoke Nazi... "No smoked meat for you".ðŸ˜
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- Jul 2014
- 5543
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
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Thermapen Mk IV = Black
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Peterbilt123 Those pics look very lean. I don't think you have to do the finish in the crock pot. I think, instead, that you smoke it until it hits about 160 .... plenty of humidity in the cooker, bring the meat out plenty cold, dry brine for 24 hours .... it will hit 160 in 3 hours, I'd guess ... then wrap, toss a half cup of beef broth in when you wrap it. Bring it to 195 internal temp and then start checking probe tenderness. Pull it as soon as it feels tender. Don't worry about internal temp anymore.
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Comment
-
Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Peterbilt123 so my advice stands ... dry brine for 24 hours .... bring to the smoker as cold as possible .... keep your smoker as humid as you can until the brisket hits 160'ish ... then wrap with some beef broth (and maybe some rub thrown in for flavor) ... after that, worry more about probe tender than internal temp ... I think that thing will end up tough at 200F
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I agree, I'll try this. Thanks for the help!
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Peterbilt123 good luck! Love to see how this turns out, pics and commentary
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Sorry this is so late, I haven't been around for a while. The meat turned out pretty good for what I had to work with. Smoked to 155 then wrapped. I put a little beef broth in with my wrap and brought it into the house to cook in the oven. Checked the probe at 180,185, then 190 before it felt pretty tender. I left it wrapped until the morning then sliced. It wasn't the worst thing I've cooked but it was the dryest brisket I've made to date. I guess it was a big hit at the office party because it was all gone. Thanks everyone for the help.
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