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Help needed with brisket please

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  • JustinT
    Club Member
    • Aug 2019
    • 36
    • Nottingham UK

    Help needed with brisket please

    I need some advice I am cooking some brisket tomorrow it’s only the second time I have attempted it, it has come from the butchers rolled it’s around 3.7 pounds and I currently have it dry brining do I cook it rolled or open it up and cook it flat ? I assume this would reduce cooking time and give more surface area to take on flavor ?
    Attached Files
  • Loren
    Club Member
    • Apr 2019
    • 170
    • Portland, Oregon

    #2
    Open it up! More bark...and more surface area for smokey goodness to adhere to 😏😏

    Comment

    • Huskee
      Pit Boss
      • May 2014
      • 15015
      • central MI, USA
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      #3
      Agree, lay that sucker flat. And don't trim too much fat cap from the fat cap side! Even a small brisket can still take 10-12hrs. Plan accordingly.

      Comment


      • RickyBobby
        RickyBobby commented
        Editing a comment
        +1 to this!

      • pjlstrat
        pjlstrat commented
        Editing a comment
        +1
    • Sweaty Paul
      Founding Member
      • Aug 2014
      • 1440
      • Hays, KS
      • Green Mountain Grill - Jim Bowie
        (I've never regretted having too much grate space).

        Weber Genesis Gas grill
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      #4
      I’d do it open as a flat.

      Comment

      • JCGrill
        Club Member
        • Mar 2017
        • 1732
        • Minneapolis / St Paul burbs
        • Charcoal - 22" Weber Kettle
          Gas - Saber
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        #5
        You may find it cooks more evenly rolled, but you're taking it way past well done anyway, so flatten it.

        Comment

        • Ahumadora
          Club Member
          • Oct 2015
          • 2073
          • Pilar Buenos Aires, Argentina

          #6
          Lay it flat and wrap soon as it has the color you want with foil.

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            Agree, with a tiny brisket like this wrapping is key.
        • texastweeter
          Club Member
          • Jul 2017
          • 2895
          • Republic of Texas

          #7
          Flat.

          Comment

          • Blues1
            Club Member
            • Mar 2020
            • 331
            • SC
            • Steve

              RecTec RT700, Weber Genesis 2

            #8
            Agreed! As said, allow more time than you think it'll take.

            Comment

            • JustinT
              Club Member
              • Aug 2019
              • 36
              • Nottingham UK

              #9
              Thanks all for your advice I will get it unrolled starting a little later than planned couldn’t drag myself out of bed, would you bother doing a Texas cruch on this at 160 or just try and cook through it ?

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 5084
                • My toys:
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                #10
                To crutch or not depends on how big a hurry you're in. You may want to wait to crutch when it reaches 170° to 180° when the bark is set more to your liking. That's my preference with briskets.

                Kathryn

                Comment


                • JustinT
                  JustinT commented
                  Editing a comment
                  Awesome thank you so if it was to crutch at 150-170 would you then unwrap at some point to re firm up the bark ? And once it’s hot around 203 and is lovely and wobbly tender would you then rest it ? And if so do you do this wrapped or just on a block/plate ?
              • Steve R.
                Club Member
                • Jul 2016
                • 2322
                • Elizabethtown, KY
                • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

                #11
                Let the bark be your guide for when to crutch. And yes, crutch.

                Comment


                • JustinT
                  JustinT commented
                  Editing a comment
                  Awesome thank you so if it was to crutch at 150-170 would you then unwrap at some point to re firm up the bark ? And once it’s hot around 203 and is lovely and wobbly tender would you then rest it ? And if so do you do this wrapped or just on a block/plate ?

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  JustinT depends. Are you wrapping with paper or foil?
              • JustinT
                Club Member
                • Aug 2019
                • 36
                • Nottingham UK

                #12
                And currently I have had my brisket on for around 2 and a half hours my temp is around 230 and my brisket has gone from 50F to 128F already does this seem a little too quick ? It’s not the thickest piece now I have flattened it.
                Attached Files

                Comment


                • Ahumadora
                  Ahumadora commented
                  Editing a comment
                  Seems fine to me..Make sure the thick part is facing the heat.

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Looks good. The temp rise will most likely slow when it hits 140 to 150° or so. Just let it ride and enjoy the cook.

                  Kathryn

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  Like Ahumadora said, thick part and fat cap towards the heat.
              • fzxdoc
                Founding Member
                • Jul 2014
                • 5084
                • 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
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                  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

                #13
                Justin, after you wrap at 170 to 180° depending on when the bark looks good to you, leave it wrapped until it's nice and probe tender. Leave it wrapped and put it into an oven at the lowest setting, no higher than 170° for 2 to 3 hours to let it finish up. This step is called faux-cambro, and is quite often agreed to be an essential step in making a brisket.

                Instead of an oven, you can store it in an insulated cooler that you've warmed up with hot tap water. When the foil-wrapped meat is ready to go in, dump out the water. Wrap the meat in large towels that you've warmed up in the dryer. (I just saw that warm towel tip here on the Pit yesterday, thanks to Hulagn1971 ). Place the foil-wrapped meat and towels in the insulated cooler, carefully insert the probe so as not to pierce the underside of the foil, and leave it there for 2-3 hours. As long as the meat stays hotter than 140°, it will be safe. Most people say their meat stays much hotter than that during this step.

                After the 2-3 hours in the cambro, open the meat and slice only what you will be serving for that meal. Don't slice the whole brisket or it will have a tendency to dry out.

                I don't re-firm the bark. When pulled and wrapped at 170-180° it stays pretty firm throughout the rest of the cook and the faux-cambro step. You can be the judge of that when you unwrap it after the faux-cambro step.

                Have fun with your cook. Let us know how it turns out.

                Kathryn
                Last edited by fzxdoc; April 5, 2020, 07:22 AM.

                Comment


                • JustinT
                  JustinT commented
                  Editing a comment
                  Thank you so much for your help Kathryn it has been much appreciated I took my brisket off around two hours ago now and have had it in the warmer above my oven as my oven even on the lowest setting was increasing the brisket temp when it was at around 194F.

                  It’s currently at around 184F and I’m thinking about serving in around half an hour or so what do you usually do with leftovers do you re wrap it in the same foil with the juices or move to some new foil and leave to cool before chilling.
              • JustinT
                Club Member
                • Aug 2019
                • 36
                • Nottingham UK

                #14
                fzxdoc I just want to say a big thank you to you all especially Kathryn, with your help I have managed to successfully cook my first edible brisket and it’s perfect thank you pics below 😊😊😊 amazingly happy right now.
                Attached Files
                Last edited by JustinT; April 5, 2020, 10:18 AM.

                Comment


                • RickyBobby
                  RickyBobby commented
                  Editing a comment
                  Well done! Beautiful smoke ring, too! I’d certainly eat that!

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Gosh, that's gorgeous.

                  Kathryn

                • pjlstrat
                  pjlstrat commented
                  Editing a comment
                  Nailed it...Killer Smoke ring!
              • Oak Smoke
                Club Member
                • Aug 2018
                • 370
                • Central Texas

                #15
                That's beautiful, congratulations! You took very good advice and followed it well. I remember my first edible brisket, it was my third attempt.

                Comment


                • JustinT
                  JustinT commented
                  Editing a comment
                  This was my second but have done a fair few runs with pork butt still can’t believe how well it turned out may change the rub a bit next time and time back the spice level a little

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