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Mothers Day Brisket

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  • CRO
    CRO
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    Mothers Day Brisket

    Smoking a 11.5 pounder for tomorrow. Planning on starting tonight around 6. I'm dry brining it now and will use Black Ops tonight before putting it on.
    It's supposed to rain and be around 45 tonight so I'll set up my GB Packer Tailgate canopy to keep everything dry. I think I'll start with KBB for around 4-6 hours then load with Weber for the over Click image for larger version

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  • Spinaker
    Moderator
    • Nov 2014
    • 10765
    • Land of Tonka
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    #2
    Black Ops! That is my favorite brisket rub. I love that stuff. That is going to be one fine mothers day celebration!

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      Where can one find Black Ops?

    • ljk925
      ljk925 commented
      Editing a comment
      Oakridge BBQ. May I also suggest the Santa Maria Grill Seasoning. I used it on some tri tip this weekend and the entire family went nuts for it.

    • Troutman
      Troutman commented
      Editing a comment
      You can get Black Ops on Amazon. I agree, just did a 12# for Mother's Day with that seasoning and it turned out great. Had to add some more pepper, just love a peppery bark.
  • RonB
    Club Member
    • Apr 2016
    • 13142
    • Near Richmond VA
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    #3
    Nice lookin' brisket.

    Comment

    • HawkerXP
      Club Member
      • Jul 2016
      • 5964
      • Virginia
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      #4
      You didn't say what you were cooking on. I've been doing 12 lb brisket in 10 hours on the PBC. Haven't done one on the Weber in a long while. Good luck!

      Comment


      • CRO
        CRO commented
        Editing a comment
        Thanks
        22" Weber with SnS. I don't mind the overnight cooks if I can get an 8 to 10 hour burn, I keep the temp low. Plus I need it to be done by noon.

      • HawkerXP
        HawkerXP commented
        Editing a comment
        Sounds like fun. Will need to see some sunrise pictures with the Weber smoking away!
    • CRO
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      #5
      Around 13 hours in. I like the Weber charcoal. I reloaded around 10 last night it lasted until 6 this morning, and that's with rain and mid 40's temp.
      I'm going to wrap in butcher paper soon, IT is at 166. Click image for larger version

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      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Something tells me it got flipped at some point. Man that is some sweetness right there.
    • fzxdoc
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      #6
      It's looking good...

      Comment

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        #7
        Nice looking brisket. That will be a great Mother’s Day dinner.

        Comment

        • CRO
          CRO
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          #8
          Worst brisket ever. Very dry. 11.5 pound going in, 3.5 pounds at the end. I did trim off all the fat.
          Kind of bummed out.

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Everyone has differing methods to achieve end results. To be honest I get my best results with a foil pan and foil wrap with a little broth in the pan. You risk softening the bark but you get a nice braise that really helps moisten the meat. Just one way, may want to try it.

          • CRO
            CRO commented
            Editing a comment
            Troutman Do you put the brisket in a foil pan with broth and then foil the pan or do you foil the brisket and then put in the pan?

          • Troutman
            Troutman commented
            Editing a comment
            CRO I put the meat in a foil pan with about 1/4 cup of beef stock then cover the foil pan tightly with a piece of foil and let it braise. You then have the option of removing the covering foil if you want to re-set the bark at the end. You get a nice pan full of jus to put back over your meat as a bonus.
        • grantgallagher
          Club Member
          • Feb 2018
          • 1067
          • NJ

          #9
          That sucks man. I had that exact experience with the second brisket i cooked, was so disappointing. Even the wagyu one i just cooked i feel like i may have overcooked. I was going by temp and was waiting for closer to 200 before probe checking it. Then fzxdoc posted in my thread that all the prime briskets they had done were probe tender at 190-195. I went and checked at 191 and it was def done. Feel like i could have maybe even pulled it a little earlier and had a tad more moisture. Ive done 3 briskets total and every single one was completely different, lol.

          Comment

          • jacmac422
            Former Member
            • Mar 2017
            • 99

            #10
            I am finding that if I run my smoker at around 270 instead of the normal 225 I get done in half the time and I get a much jucier end product.

            Comment

            • Jerod Broussard
              Moderator
              • Jun 2014
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              #11
              The biggest risk with a high quality brisket (Upper Choice, Prime, Wagyu) is OVERCOOKING and drying out.

              The biggest risk with a lower quality brisket (Select, lower-mid Choice) is UNDERCOOKING and ending up with a tough product.

              Comment


              • Sweaty Paul
                Sweaty Paul commented
                Editing a comment
                Do you have a temp you shoot for on upper grades? I.e. do you start probing when it hits 190? Also, do you inject?
                Thanks in advance!

              • CRO
                CRO commented
                Editing a comment
                It was a prime.
                Next time I'll leave some fat on and cook it at a higher temp....260ish.

              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Sweaty Paul I don't go by temp on the upper Choice and Prime. I don't inject. 2-3 day dry brine. Never was big on adding canned beef flavor to beef. But I had to try.
            • Troutman
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              • Aug 2017
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              #12
              Jerod Broussard is spot on. That being said I just did a Primer 1, 12# brisket for Mother's Day (that's HEB brand) at 250* (rock solid temp control by Fireboard and fan) and it took me 10 hours. I brought it up to almost 210* until it became probe tender. I also inject with bone broth and phosphate so the meat is tender and super juicy.

              I just think briskets are like kids, they are all different and react is crazy ways some time. Keep trying, follow the methodology that is talked about here and I'm sure you will eventually succeed.

              Comment


              • grantgallagher
                grantgallagher commented
                Editing a comment
                i make such a kitchen mess injecting. everytime, stuff spraying an leaking everywhere.
            • CRO
              CRO
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              • Jul 2014
              • 245
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              #13
              Thanks everyone for all the tips!!
              Brisket is the one protein that I don't get consistent results with. I get all of my briskets at Costco which is prime. But I've noticed that the flat muscle's seemed to be always pretty thin ( I get whole packers).
              From now on; eyeing thicker flat muscles, wrap around 155 and cook at higher temps...270ish and finishing mid 190's.

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 5259
                • My toys:
                  Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                  Pit Barrel Cooker (which rocks)
                  Weber Summit S650 Gas Grill
                  Weber Kettle Premium 22"
                  Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                  Camp Chef Somerset IV 4-burner outdoor gas range


                  Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                  Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                  Adrenaline BBQ Company's SS Rack for DnG
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles
                  Steelmade Griddle for Summit gas grill

                  Fireboard Extreme BBQ Thermometer Package
                  Fireboard control unit in addition to that in the Extreme BBQ Package
                  Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Fireboard Driver Cables
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Thermapen MK5 (pink)
                  Thermoworks Thermapen MK4 (pink too)
                  Thermoworks Temp Test 2 Smart Thermometer
                  Thermoworks Extra Big and Loud Timer
                  Thermoworks Timestick Trio
                  Maverick ET 73 a little workhorse with limited range
                  Maverick ET 733
                  Maverick (Ivation) ET 732

                  Grill Pinz
                  Vortex (two of them)

                  Two Joule Sous Vide devices
                  VacMaster Pro 350 Vacuum Sealer
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                  Charcoal Companion TurboQue
                  A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                  BBQ Dragon and Dragon Chimney

                  Shun Classic 8" Chef's Knife
                  Shun Classic 6" Chef's Knife
                  Shun Classic Gokujo Boning and Fillet Knife
                  Shun Classic 3 1/2 inch Paring Knife

                #14
                Originally posted by grantgallagher View Post
                i make such a kitchen mess injecting. everytime, stuff spraying an leaking everywhere.
                grantgallagher , when I inject brisket or chuck roast, I place the meat in a 2 gallon Ziploc bag and inject through the opening of the bag. That opening is pretty big, which provides good access. I always inject with the grain from the side of the cut of meat .

                The big Ziploc bag is great for containing errant squirts and injecting from the side of the meat (as opposed to top down) gives you nice long drags of liquid inside the meat.

                Here is a crappy schematic (I'm a scientist not an artist) of injecting a hunk of meat from the side:

                Click image for larger version  Name:	Diagram for injecting meat.JPG Views:	1 Size:	3.8 KB ID:	500147
                Kathryn

                Comment


                • CRO
                  CRO commented
                  Editing a comment
                  fzxdoc, do you see that injecting greatly improves moisture and tenderness?
                  What solution do you use?

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  CRO , I like to inject with a mixture of homemade beef broth and phosphate from Butcher's BBQ: https://www.butcherbbq.com/online-st...hate-p64808122

                  It's hard to say if it greatly improves moisture and tenderness, since I have no comparison. I always inject. I've never had a dry brisket (yet!). I figure injecting is sort of a brisket/chuckie insurance policy.

                  Kathryn
                  Last edited by fzxdoc; May 16, 2018, 06:05 AM.

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