Back in September, I purchased a 17lb full packer from my local Costco. Sticker says USDA Prime. It was a whopping $63. Now, although I am not stranger to preparing brisket, I consider myself still a rookie. I have 3 previous brisket cooks under my belt (literally). I decided that I wanted to try something new, so I looked up the posting about doing the brisket 'Hot and Fast'. Add to that the fact that I also had never done burnt ends, so I was planning, in case of some failure, to have a whole mess of them! Anyway, this is my pictureless story.
I let that brisket thaw for a few days. When It felt pliable, I pulled it out of the fridge, rinsed it down and started trimming. The package said 17lb and change. I took about 4lbs of fat off of this thing. I do not think I have the process "down" yet, but I am getting better. I tend to take the fat away until it no longer feels like there is cardboard backing the fat. I try to leave some and I try to leave it fairly even, but it often looks like I gave my child a pair of scissors and let them cut my hair. After getting the fat whittled down enough that I was comfortable with it, I went ahead and salted it (Kosher coarse), wrapped it up, and but it back in the fridge for about 30 hours. During that time, I mixed up some of Meathead 's Big Bad Beef Rub, with a couple of small changes. I did not have any American chili or ancho, so I substitued with chili chipotle powder. I also added a pinch or two more of the garlic powder.
I fired up my RecTec RT-680, set it for 300F **, and let it warm up a bit. I brought the Brisket out, spritzted it with some water, dusted it with the rub, and spritzed it some more. I use a Fireboard, so I put 3 probes in. One in the point, one in the thick part of the flat, and one in between the two ##. I placed the brisket on the smoker and walked away for a while. That's part of the beauty of the pellet smoker. I checked on it, and spritzed it a bit more after about 45 minutes, but then left it alone until it reached about 170F (3.5 hours), wrapped it in peach paper, and went back to other tasks. Around the 5 hour mark, each probe was reading in the high 190s. I did find this a bit odd that they would be so close in temp. I mean, this thing was super thick on the point side, and quite thin on the flat. So I went back up, repositioned my probes, and noticed that the temps were still fairly close @@. I started to prep my faux cambro, did a few more things and then checked when the flat hit 200F... pretty probe tender. Let's check the point... also probe tender. Welp, this is the time the magic happens. I turn off the smoker, unwrap it from the paper, re-wrap in foil and throw it in the old cooler, surrounded by towels.
Fast forward 2 -1/2 hours. I bring in the brisket, put it on the cutting board and start slicing. A-Mazing! I am truly sorry I don't have pictures, b/c the smoke ring was a good 3/16" around, the flat was still moist ++, and there was absolutely no need for any type of sauce.
Here comes the 'new' part. Having never made burnt ends, I wanted to try. I saw a number of recipes, some sounded gross, some far too technical for me... so, I melded them together and made this really simple. I did cheat a bit though, but I think you'll support my choice. I took part of the point, not wanting to waste a bunch if I did it wrong, and cubed it to about 1/2" or so. I took my square cast iron skillet, put a small amount of grapeseed oil in it, coated, then dumped. I added about 3 tsp of bacon grease, recovered juice from the brisket cutting, and got that stuff pretty hot. As it started to crisp up, and I stirred it about, I added some Sweet Baby Ray's BBQ sauce, about 2T. and let it cook a bit longer. As I saw the BBQ sauce start to reduce, I added ~2oz. of Coca Cola, turned the heat up a bit, and let it begin to reduce again, stirring often. As the Cola stated to congeal, I reduced the heat, covered the ends and let them goo-up. I took the small batch to my office, and was told I needed to quit my job and open a food truck. Although that is a nice compliment, I don't think that is in the works. =)
I thank you for reading. I'd welcome any constructive comments on my process as I am always ready to learn. I'll also answer any questions. I do have on photo of the burnt ends, but that is on my phone... so maybe later I can attach it.
** Mistake #1: I had forgotten to add my wood chunks on top of the heat diffuser, so my smoke profile was diminished. If you look for my other posts, you can see the tips I was give by RecTec directly to help increase smoke.
## Yep, I realize measuring the temp of the fat does me no real good, but it did let me see what was happening between the two chunks.
@@ I'd love to know if this is because it is a 'better' cut of meat and therefore cooks more consisitently or operator error. I'm going with operator error.
++ this has to be a combination of the shorter exposure to heat and the better quality of the meat... right?
I let that brisket thaw for a few days. When It felt pliable, I pulled it out of the fridge, rinsed it down and started trimming. The package said 17lb and change. I took about 4lbs of fat off of this thing. I do not think I have the process "down" yet, but I am getting better. I tend to take the fat away until it no longer feels like there is cardboard backing the fat. I try to leave some and I try to leave it fairly even, but it often looks like I gave my child a pair of scissors and let them cut my hair. After getting the fat whittled down enough that I was comfortable with it, I went ahead and salted it (Kosher coarse), wrapped it up, and but it back in the fridge for about 30 hours. During that time, I mixed up some of Meathead 's Big Bad Beef Rub, with a couple of small changes. I did not have any American chili or ancho, so I substitued with chili chipotle powder. I also added a pinch or two more of the garlic powder.
I fired up my RecTec RT-680, set it for 300F **, and let it warm up a bit. I brought the Brisket out, spritzted it with some water, dusted it with the rub, and spritzed it some more. I use a Fireboard, so I put 3 probes in. One in the point, one in the thick part of the flat, and one in between the two ##. I placed the brisket on the smoker and walked away for a while. That's part of the beauty of the pellet smoker. I checked on it, and spritzed it a bit more after about 45 minutes, but then left it alone until it reached about 170F (3.5 hours), wrapped it in peach paper, and went back to other tasks. Around the 5 hour mark, each probe was reading in the high 190s. I did find this a bit odd that they would be so close in temp. I mean, this thing was super thick on the point side, and quite thin on the flat. So I went back up, repositioned my probes, and noticed that the temps were still fairly close @@. I started to prep my faux cambro, did a few more things and then checked when the flat hit 200F... pretty probe tender. Let's check the point... also probe tender. Welp, this is the time the magic happens. I turn off the smoker, unwrap it from the paper, re-wrap in foil and throw it in the old cooler, surrounded by towels.
Fast forward 2 -1/2 hours. I bring in the brisket, put it on the cutting board and start slicing. A-Mazing! I am truly sorry I don't have pictures, b/c the smoke ring was a good 3/16" around, the flat was still moist ++, and there was absolutely no need for any type of sauce.
Here comes the 'new' part. Having never made burnt ends, I wanted to try. I saw a number of recipes, some sounded gross, some far too technical for me... so, I melded them together and made this really simple. I did cheat a bit though, but I think you'll support my choice. I took part of the point, not wanting to waste a bunch if I did it wrong, and cubed it to about 1/2" or so. I took my square cast iron skillet, put a small amount of grapeseed oil in it, coated, then dumped. I added about 3 tsp of bacon grease, recovered juice from the brisket cutting, and got that stuff pretty hot. As it started to crisp up, and I stirred it about, I added some Sweet Baby Ray's BBQ sauce, about 2T. and let it cook a bit longer. As I saw the BBQ sauce start to reduce, I added ~2oz. of Coca Cola, turned the heat up a bit, and let it begin to reduce again, stirring often. As the Cola stated to congeal, I reduced the heat, covered the ends and let them goo-up. I took the small batch to my office, and was told I needed to quit my job and open a food truck. Although that is a nice compliment, I don't think that is in the works. =)
I thank you for reading. I'd welcome any constructive comments on my process as I am always ready to learn. I'll also answer any questions. I do have on photo of the burnt ends, but that is on my phone... so maybe later I can attach it.
** Mistake #1: I had forgotten to add my wood chunks on top of the heat diffuser, so my smoke profile was diminished. If you look for my other posts, you can see the tips I was give by RecTec directly to help increase smoke.
## Yep, I realize measuring the temp of the fat does me no real good, but it did let me see what was happening between the two chunks.
@@ I'd love to know if this is because it is a 'better' cut of meat and therefore cooks more consisitently or operator error. I'm going with operator error.
++ this has to be a combination of the shorter exposure to heat and the better quality of the meat... right?
Comment