Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: Jaxon on October 26, 2013, 09:30:23 AM
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Seems like everyone else has cooked a brisket but me (even Arby's)... So I decided to give it a shot.
My local grocer actually gave me a discount of $2 a lb on one that weighs 4.7 lb. Last night I applied a little mustard binder, then a salt & pepper based rub, wrapped in plastic and in the fridge overnight.
We had a heavy frost this morning, but temp should be up to 64 - sure beats 94 - blue skies and no wind... NICE.
It's 9:30 add I'll be out back building a fire in the smoker soon...figgering on 6 hours before the foil.
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That' really great, Jaxon. Nice weather, too.
I am sure that it will come out beyond your expectations and your family will be really pleased.
Hopefully, we will get to see the results before you eat it up.
Ed
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I have been spritzing my briskies with apple juice every 30 minutes after the first hour (you dont want to spritz off your rub). Will help keep it moist.
i am assuming that you bought a flat and that is the leaner part of the packer. If it has a good layer of fat on it, I would leave it on there to help protect and keep the flat moist..........................
Good luck buddy and go get that briskie :)
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Watching this one. Good luck, Jaxon.
Art
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I've never smoked a flat by itself but I'm guessing the biggest issue will be keeping it from drying out. In addition to what the smoke suggested, you might consider injecting some low-sodium beef stock as part of the precook prep.
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Looking forward to watching this one!
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Good luck. I haven't done one yet either :(
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DANG...
the smoker is holding very steady, Howsomever, the flat seems stuck at 144 for 2 hours or longer.
Won't budge...
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DANG...
the smoker is holding very steady, Howsomever, the flat seems stuck at 144 for 2 hours or longer.
Won't budge...
Assuming the color/bark is right, wrap it up tight in some foil (put some of the drippings in with it if you have collected them). Start probing it (every 1/2 hour) at around 190 degrees internal. When your probe slides into the thickest part of the flat like butter, it is done.
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expect a long stall just like you would a pork butt..........you are fine and slidingbilly is spot on about the foiling.
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I prefer not to foil, but a small flat like that is another story. By the time that thing gets done, you are going to be really dry around the edges without wrapping.
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Thanx, guys...
Going in the foil now....
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Y'all have helped me with a great cook...I can't thank you enough. Thought I was gonna be wind up with a bone-dry brisket, you saved the day.
This turned into an all day event with that stupid-long stall. Wrapping it in foil and leaving on for almost another 90 minutes made the difference.
I will definitely be smokin' another brisket.
Take a look...ya'll get a lot of credit fore this one. 1st pic shows how I put it in the smoker with mustard and rub; 2nd shot while it rested; 3rd shot is the MONEY!!!
[attachment deleted by admin]
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Wow real good job, the smoke ring is impressive :P
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Jax,
for a first brisket you could not have done better. I love the way that thing looks. I bet it was delish
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Looks great Jaxon!
Nice job ;)
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Major smoke ring 8)
You can use brown mustard and slather it up and wrap it for a 3-4 day rest in the fridge. Makes for a more tender briskie. You can also season it at the same time so it will all get happy together.
Great briskie cook buddy 8)
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Great job. Guess we know what you'll be doing after retirement.
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Nice! Love the ring and the visible moisture
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Very nice work!
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That looks great Jaxon! I'm leaving my first brisket in the freezer 'till I get a little practice with the new smoker, but when the time comes I hope I can smoke one as good as yours looks.
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Juicy Lucy there Mister Man, Nice job!!! :)
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Thanks, y'all...
did ya ever watch one of those airplane movies where the pilot dies and somebody has to land the plane? That's about how I felt today. The good news is, she came in for a smooth landing.
Another thing I like about this forum, too...there are so many REALLY good cooks - even chef types - and everyone is encouraging and "pulling for me". It would probably surprise me to find out how accomplished many of you are, because nobody is braggin' about how much they know. Here I am having to ask advice on just about everything I cook, yet y'all treat me like I am no bother at all.
My sister and her husband were here yesterday and I told them that 5 years ago I didn't know BEANS about outdoor cookin', but since hangin' around with folks like y'all, I know how to cook some pretty good food. I know what I don't know and where to get the answers to my endless questions.
Well...I'll hang up now.
Thanks again!
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Jack, that is a beautiful brisket! You give me courage to try one on the PBC. Thanks!
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That 3rd shot really is money!
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Jaxon!
Beautiful!
Where's the Video?
I bet it was MMMMMMMMMMMMMMM, MMMMMMMMMMMMMM, mmmmm.
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Where's the Video?
I bet it was MMMMMMMMMMMMMMM, MMMMMMMMMMMMMM, mmmmm.
:D :D :D :D
Deb wasn't here to capture the moment.
You took the words right outta my mouth.
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Awesome and delicious looking brisket Jaxon!
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WOW!!!
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Now that you have completed this task, you are ready for bigger things. Go out and get a 14 lb. whole packer and do that one up. Either invite a few guests or be prepared to freeze some because that's a lot of meat. I cooked one before I had surgery and we are still bring vacuum sealed packs out to have some meals. Just steam them in the microwave and they are like fresh cooked.
Just a question: do your supermarkets sell whole briskets over there?
Great job! You must feel really gratified of for this great accomplishment.
Ed
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VOD,
I also like to drop the froze sealed meat into bowling water for a few minutes.
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Good looking brisket Jack! I haven't done a brisket in a long time, need to do one.
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Ed, maybe for a retirement gift someone will send me a Kobe beef packer from Idaho Farms or wherever that place is. Otherwise, I'll be lookin' for the 5 lb flats we have locally. I haven't seen a tri tip here either.
We ate some of this brisket for dinner today. The rest of it - and there was a lot left - we vac-sealed and put in the freezer for one of those weekends when its raining and the wood is wet.
I took about 3 slices to my neighbor who does competition cookin'...he verified the taste and tenderness portion even though he had to eat it off a paper plate (that took away points).
Yes, Ed, the gratification factor is pretty high this weekend. After watching your comeback from hip surgery, I'm sure you are feeling it too. I'm glad to know you are doing so well.
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Jaxon you don't have any local butchers in your area?
Even our Wal-Mart out here in California can get a full packer...
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Awesome and delicious looking brisket Jaxon!
X2
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Even our Wal-Mart out here in California can get a full packer...
Same here
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I didn't say I couldn't find a packer...
I'm saying I'd rather buy the smaller portions because they are easier to cook and a lot less trouble.
8 to 10 hours is a long time to spend with the smoker...I can't imagine being out there for 12 to 16 hours, even as much as I enjoy the time out back. That would really take the enjoyment away.
I like playing golf - but I wouldn't want to play 3 rounds in a day.
Now, if someone gave me a huge packer for retirement, I would be obliged to do my best to cook it right no matter how long it takes.
B T W, I am retiring in January...
Just sayin '...
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I didn't say I couldn't find a packer...
I'm saying I'd rather buy the smaller portions because they are easier to cook and a lot less trouble.
8 to 10 hours is a long time to spend with the smoker...I can't imagine being out there for 12 to 16 hours, even as much as I enjoy the time out back. That would really take the enjoyment away.
I like playing golf - but I wouldn't want to play 3 rounds in a day.
Now, if someone gave me a huge packer for retirement, I would be obliged to do my best to cook it right no matter how long it takes.
B T W, I am retiring in January...
Just sayin '...
How hot can you get your smoker? You should be able to do a hot and fast packer (275-300) in less than 10 hours. Either that or split the packer in half and freeze half of it for a future cook. Too much goodness to be passing up the point, and the prices of packers are so much better by the lb...
P.S. Congrats on your coming retirement!
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A flat no where near comes out as good as a flat from a full packer. You will be amazed once you try one. And the point is worth the effort alone.
As Billy stated a 270F smoke will probably get your average sized packer done in 9 hours.
Anything not eaten can be vac sealed and frozen for later.
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To quote a fiend of mine...
Guess we know what you'll be doing after retirement.
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Way to go, Jaxon. That brisket looks good. Congratulations on your upcoming retirement. I would be happy to play golf with you after you retire because I'm always looking for
marks players to engage in the friendly game of skins golf. I'll even play left handed.I gotta put my clubs back in the trunk for the next time I come through your area. Practice up.