Brisket Cook This Weekend - Stepping Out of My Comfort Zone

[BRic]

you are on the right path with your rub. , a coarse rub will give you a better bark because it disrupts the air flow .
we use mustard on briskets for the rub to adhere too and use equal parts kosher salt and 16 mesh pepper with a dash of granulated garlic , the meat is the main attraction . Once the bark has started and you know it will not wash off , we spray apple juice on it every hour . We wrap our brisket at 175 degrees f with brown butcher paper . we pull are briskets off at 203 to 205 degrees f . there are time a brisket is not tender at 205 than will let it go to 210 f . We put in a cooler wrapped up till it is ready to slice for 2 to 4 hrs . we slice brisket up when it is about 120 degrees f .

[TBoneJack]

OK, the cook is underway. I put the brisket on at 10:45AM local time. It was almost 17 lbs before trimming, so I'm in for a long cook since I'm not wrapping. The guys and gals at work tomorrow are gonna get some fresh brisket biscuits & gravy. My wife has agreed to make the biscuits & gravy. She's the best.

It felt strange using only salt and pepper. It felt strange not putting water in the pan. It feels strange knowing I'm not gonna wrap until the end of the cook, and then only in butcher paper (pink, of course).

Another first for me: I'm using my BBQ Guru Digiq D3 temperature controller. It was a Christmas present from my wife (she's the best), and it's working perfectly.

But I must confess something: I decided to dry brine after all (for 48 hours). So today's "rub" consisted of a quarter cup of black pepper (16 mesh).

I'll post pics and results.

[IowaGirl]

"...she's the best..."

My observation is "it takes one to know one." Congratulations on being good for each other!

[jfmorris]

I know I am late to this, but at the end of the cook, foil is what you would use. The pink butcher paper is so that it can breathe during the cook, but will make a mess in your cooler for the faux cambro.

[HouseHomey]

Sounds like your just cooking. That works for me. Now what are going to do with all the extra time you have?

[TBoneJack]

Sounds like your just cooking. That works for me. Now what are going to do with all the extra time you have?

Well, good question. I'll make a trip to the wine cellar here directly. And then I'll enjoy watching the pit temperature stay at 250 for hours unattended as the wine level in the bottle slowly decreases.

[HouseHomey]

That’s some good work right there!

[Ahumadora]

I went and taught abbq class with 2 briskets and a bunch of other cuts. Back home resting. Cooking at 325f- 350 affords me that.

[TBoneJack]

I feel like a Maytag repairman just watching this pit temp stay at 250 unattended.

[HouseHomey]

Carry on fine sir!

[TBoneJack]

As I mentioned, I wet aged this brisket 45 days before cooking. Yet it seems no more "floppy" or "bendable" than when I bought it. Just an unscientific observation. I had envisioned it as being easy to "fold in half" after 45 days, but it's nowhere near that. Probably unrealistic expectations on my part.

But I'm hoping the aging will pay off in the finished brisket.

[Bumby]

I'm looking forward to your results - I've had the issue with pot-roast like brisket a few times before and haven't been able to pinpoint why or when so am curious to see whether your changes in process will solve it.

[ecowper]

I am looking forward to this .... I try very hard not to wrap anything I cook. On brisket I only use pepper, granulated garlic, and kosher salt. I do use a water pan, though. Will be very interested in your outcome.

[TBoneJack]

I am looking forward to this .... I try very hard not to wrap anything I cook. On brisket I only use pepper, granulated garlic, and kosher salt. I do use a water pan, though. Will be very interested in your outcome.

I've wondered if this would work: starting with an empty water pan, and adding water to it after 4 hours. That would give 4 hours for the bark to form with no impediment from high humidity, and would provide higher humidity thereafter to alleviate the need for hourly spraying. That would be good for me, as I could sleep before and after the 4 hour mark with no need for hourly waking and spraying. My wife encourages me to get all the beauty rest I can, yet it never seems enough for her. I think she's pushing for continuous sleep from me.

[ecowper]

interesting idea ..... maybe I'll try it on my next brisket

[jfmorris]

Moisture on the meat helps attract smoke and form bark. At least that was my understanding of the reason for the water pan (also acts as thermal ballast). Also putting the meat on cold right out of the fridge helps with bark formation.

[TBoneJack]

Spritzed with apple juice after 4 hours. This was the first time the lid was opened since the start of the cook.

[ecowper]

dang, you weren't lying about how big that thing is.

[TBoneJack]

Yeah, it's a big one. My sweet spot for brisket is 14 lbs, but this was the best one available the day I was at Costco to buy. 17 lbs.

[mnavarre]

I've got a 17 pounder in the freezer right now. I think it's going to something of a challenge to get on the kettle. I've also got a 19 pounder from the same case in the freezer at work. That one's going to take a bit of creativity, but I think it's going to make a lot of pastrami.

[TBoneJack]

I'm spritzing with apple juice every hour, and the color is getting darker and darker. I'm interested in jet black with crunchy bark.

[jfmorris]

I feel like spritzing every hour like that could harm the bark, and rinse off rub?

[TBoneJack]

Just spritzed again, and wow the bark looks great. I wasn't prepared to take pics, and didn't want to leave the lid off for very long. So I'll take pics next hour when I spritz.

IT is 150 after 7 hours. Gonna be a long cook.

[BRic]

You doing a fine job , can`t wait to see the end result .

[TBoneJack]

After 8.5 hours of 250 degrees, IT is 157. Gonna love this late/over night cook. That's what I love about these all-nighters with pork butt and brisket. Over night cooking solitude. And an awesome breakfast.

[Henrik]

We have a winner! That bark man!

[ItsAllGoneToTheDogs]

looking awesome

[TBoneJack]

With the DigiQ, I can sleep if I need to. But I gotta refuel to some extent first, I'd guess.

But dang, I haven't made a single vent adjustment all day and have maintained 250 pit temp for 10 hours with no water in the pan.

[Bumby]

I will look forward to your results in the AM, then. Good luck finishing up!