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 night. I trimmed off most of the fat since it was thick, plus I want bark.
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.
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!
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.
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
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
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
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 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 Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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 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.
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.
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.
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.
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.
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
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
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
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 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 Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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:
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.
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