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Brisket

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  • Potkettleblack
    Club Member
    • Jun 2016
    • 1835
    • Chicago, IL
    • Grill: Grilla Original / Weber Genesis EP-330
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi
      Disqus: Le Chef - (something something something)

    Brisket

    Click image for larger version

Name:	IMG_3604.JPG
Views:	8
Size:	2.92 MB
ID:	299440 Process:

    Trimmed and divided in two pieces as you would carve for slicing, with a pure piece of flat and a piece with flat and point. Bagged in 2 gal zip locks naked. Joule for 131x48. Ice bath, fridge, wait for weekend.

    Brisket halves removed from bags, dried, salted with Omnivore Salt, rubbed with BBBR, let stand for an hour. Grill set with left burner on high, full pellet tube, Mixon Conpetition pellets. Grill holds 300-325 set like this.

    Brisket run until proper bark set. Flat to 160, mix to 145. Let stand under foil on counter for an hour. Unnecessary, but what I did.

    Click image for larger version

Name:	IMG_3603.JPG
Views:	7
Size:	2.97 MB
ID:	299439
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 8064
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
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      Weber 18" Kettle ($30 CL) 'Lil' Feller'
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      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
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      Weber 26.75, $199 NFM clearance !!!
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      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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      4 Pro Series cable extensions
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      *********************************************
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      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



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      Probably a ton of cast iron, mostly very old...still cookin'
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      60's CorningWare 10-cup percolator (Mom's) Daily driver
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      Tramontina 6.5 qt Dutch Oven

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      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
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      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #2
    Fine lookin' brisket!!! Nice job, thanks!!!

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10237
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        ********************************************
        Assistants
        Dexter (Beagle mix)
        Kinnick (American Foxhound)
        ************************

        Grills/Smokers/Fryers
        Big Green Egg (Large) X2
        Blackstone 36" Outdoor Griddle 4-Burner

        Broil King Keg
        Karubeque C-60
        Kamado Joe Jr. (Black)
        Lodge L410 Hibachi
        Pit Barrel Cooker
        Pit Barrel Cooker 2.0
        R&V Works FF2-R-ST 4-Gallon Fryer

        Weber Spirit Gasser
        ******************.
        Thermometers
        FireBoard (Base Package)
        Thermoworks ThermaPen (Red)
        Thermoworks MK4 (Orange)
        **************

        Accessories
        BBQ Dragon
        Big Green Egg Plate Setter
        Benzomatic TS4000 Torch X 2
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        Bayou Classic 44 qt Stainless Stock Pot
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        ********************************
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        Apple, Cherry & Oak Log splits for the C-60
        **************************

        Cutlery
        Buck 119 Special
        Dexter 12" Brisket Sword
        Global
        Shun
        Wusthof
        *******
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        Lone Star Grillz 24 X 48 Offset

      #3
      Great looking slices. Thanks for sharing. How do you like those smoke tubes? Does it start to burn from the burner heat, or do you light the tube, then put it into the grill? I have heard good things, but never used one.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Sometimes works great, sometimes not so good. It's all about positioning given the venting on a gas grill. You light it with a torch.

      • Spinaker
        Spinaker commented
        Editing a comment
        Nice, So does the wind have a big effect? Potkettleblack

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Yeah. I find wind can move my temp by a good 20 degrees on a windy day when cooking lowest. Not as much shift at the higher temp. Didn't closely monitor.
    • RonB
      Club Member
      • Apr 2016
      • 11456
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      Looks very good to me.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Came out very good. Basically, Cantwell's steak technique, adapted for a tough cut.
    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9302
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
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        Vortex
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        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #5
      Nice. Where you been? Working on another Masters or PhD stuff??

      I forgot I had a brisket in the fridge dry brining. I'm hanging it later tonight.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Been doing more pressure cooking and braising and indoor cooking. But i've had some mojo loss, tbh.
        Last edited by Potkettleblack; April 3rd, 2017, 03:55 PM.
    • doctorak
      Charter Member
      • Jul 2015
      • 95
      • Fairfield, CT

      #6
      Looks great, Potkettleblack. Two questions:

      1) Where do you find 2 gallon ziplocs? I've only seen 1 gallon.

      2) You say the brisket went in the bath naked...no brine or anything? Just right into the bags?

      Related: Will dry brining work AFTER sous vide, since the meat is already cooked and presumably the salt either won't penetrate or will do so differently? I don't have any appropriate science background to comment further on it.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        2 gallon Ziplocs...
        I bought three boxes of them offa Amazon, here a month, or so back...
    • Potkettleblack
      Club Member
      • Jun 2016
      • 1835
      • Chicago, IL
      • Grill: Grilla Original / Weber Genesis EP-330
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi
        Disqus: Le Chef - (something something something)

      #7
      Originally posted by doctorak View Post
      Looks great, Potkettleblack. Two questions:

      1) Where do you find 2 gallon ziplocs? I've only seen 1 gallon.

      2) You say the brisket went in the bath naked...no brine or anything? Just right into the bags?

      Related: Will dry brining work AFTER sous vide, since the meat is already cooked and presumably the salt either won't penetrate or will do so differently? I don't have any appropriate science background to comment further on it.
      1- Found them on Amazon. Bought 3 boxes of 10, when I needed two for Thanksgiving. Finding uses for them with large cuts and my big cambro that I use for making bread.

      2- That's naked. In the bag with nothing on it. I was unsure on whether I was going to use the purge or not. I had it in my mind to possibly use it as the base for the Texas pit dip. If I'm going to use it for saucing, I want it pure. If I use a rub in the bag, it generally flavors the purge. You could pre-dry brine, but honestly, I got it home before I realized my freezer was overflowing, so I had no place to store it. So, into the bath.

      On the related question... I gave it a nice coating of Omnivore Salt, which is finely ground, and has some spices in it, then laid on the BBBR and let it sit for an hour. I dunno if it penetrates like a 24 hour dry brine, but it was effective in adhering the rub, though I might use the egg white trick next time, just to see. I found it not in need of seasoning, so I think it was okay by me.

      docblonder might have a more informed opinion on brining pre-sous and post-sous.

      Comment


      • doctorak
        doctorak commented
        Editing a comment
        Thanks for the reply. Of course I just saw this and now need some 2 gallons but don't have time to order them before I start 6 lbs of lamb leg on Sunday for Monday's Passover dinner. So I may just end up cutting them further and using 1 gallons. But good to know for the future!
    • vandy
      Club Member
      • Aug 2015
      • 611
      • Olive Branch, MS

      #8
      I thought about dry brine first then seasoned it with BBBR before I seal it up and put it in the bath. I have had good luck doing other meats like steak this way. I just did a pork butt this past weekend that was seasoned with MMD before freezing it and it turned out awesome, it seems like the water bath amped up the seasoning just a bit so the taste was really good.

      Comment

      • docblonder
        Moderator
        • Jul 2014
        • 103

        #9
        Pre-vs-Post sous vide brining. Salt has two functions (besides flavor). It helps retain moisture, and breaks down meat proteins (at low levels). Moisture not an issue in sous vide, but I find I can use about half the normal amount of salt in sous-vide, then add the second half post sous-vide for flavor. Too much salt will toughen the meat, a bit.

        Consider 1/4 tsp kosher salt/lb during sous vide, and 1/4 tsp kosher/lb in the smoker. Halve the amounts if fine table salt, but always a matter of taste.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Thanks, Doc. Appreciate the insight. I generally SV without any salt, but might start with this half salting amount.

        • doctorak
          doctorak commented
          Editing a comment
          This is terrific info, thanks Doc. I've been doing a full dry brine before going into the bath, but this is some great insight.
      • vandy
        Club Member
        • Aug 2015
        • 611
        • Olive Branch, MS

        #10
        I did salt the brisket that I am cooking today with kosher salt but I did not use 1/4 tsp/lb, maybe not even half that amount. I just gave both sides a good sprinkle and put it in the fridge. I don't like that much salt so I tend to under salt to be on the safe side because I know I can add more later. This is about a 5 lb flat after trimming and I probaby put 1/2 to 3/4 of a tsp on it so I am a under what is recommended. I am going to use a commercial rub from Big Poppa Smokers on it after it comes out of the water bath that has salt in it so that will add some to it before going in the smoker. The only reason I am not using BBBR is because I don't have all the ingredients to make it and don't have time to go to the store to get what I need plus I have been wanting to try this rub that I already have.
        Last edited by vandy; April 6th, 2017, 01:55 PM.

        Comment

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