Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: muebe on June 06, 2012, 02:54:09 PM
-
:o
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2085.jpg)
It is a 15lb monster! I have made hundreds of Tri-tips but only a few briskets and never this large. Gonna need some help from the brisket experts. I plan on smoking it in the Memphis. I am figuring 25 hours plus. Your input needed... Thanks.
-
Mike I do 12-13 pounders in the Dragon Lady (Traeger) in 7 hours. That is taking them to 185-190. I would prep as normal
-
What's the excel markings on it? Is that like a select cut or choice? I've only done one brisket and it was 10 lbs. took only 10 hours at 225* in Mr. Bradley. Painted with CYM and dusted with Zack's brisket rub. The same stuff KyNola used on the briskest that win him that pretty trophy a few weeks back.
Sent from my iPhone using Tapatalk
-
Mike it looks like it is a select from Wal-Mart. I like buying them yeller tagged Used Meat sales too.
-
This is how I like to cook brisket.
http://www.letstalkbbq.com/index.php?topic=836.0
Excell is a brand of meat.
-
muebe -
How near "fall apart tender do you like it? Some folks like their brisket to be slices that hold together and have a slight "al-dente" to them.
Others like theirs near "fall apart" tender.
My personal favorite is the near fall apart. ( 225-250F) For me, I like long, low, and slow approach for that. But - sometimes - you don't have the luxury of that much time. So I will rub AND inject...and -If I want slices for sammich makin' - then a crank up the heat to 275-300F ( and sometime 325F if it has a lot of fat distributed well thru the meat)
Just my 2 cents...
-
Well I trimmed her up and rubbed her with gunpowder. I left most of the fat cap on...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2086.jpg)
I set the Memphis to 230F, loaded the hopper with oak pellets, and placed her on the rack fat cap down...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2087.jpg)
The hotter spot on the Memphis is dead center so that should work out.
Thanks for the advice guys. We shall see how it goes. Since it is a select cut I am shooting for a 195F IT :)
-
I mentioned this on the other forum too, so if you saw it, ignore this...
Our last Brisket was a 15 pounder. It took about 12 hours doing it this way: http://www.letstalkbbq.com/index.php?topic=462.0
Very, very similar to Lost Arrow's post.
I'd get a can or pan of hot water in that Memphis to keep the moisture level up. It'll help with smoke absorption too.
I can't wait to see how this monster turns out!
-
There are many ways to cook a brisket. I got one just like yours Muebe waiting for Sunday. I inject about -4- days before and rub right away and wrap it up and forget about it before the cook.
I am now doing high heat (275-325)with a longer time in foil (3-4) hours....very tender and tastes just as good as if I spent -20- hours at 225......IMHO..............
Looks like the cook you got going is going to be another successful one 8)
-
There are many ways to cook a brisket.
Truer words were never spoken! :)
-
So at 1am it reached 190F IT so I pulled it. That was 9 1/2 hours. I did not baste or foil it the entire time...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2089.jpg)
Onto the cutting board...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2090.jpg)
That gunpowder formed a great crust...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2091.jpg)
All sliced up...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2092.jpg)
Nice smoke ring...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2093.jpg)
Another shot of the flat sliced...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2095.jpg)
And the point...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2094.jpg)
It came out so tender...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2096.jpg)
Well I learned a few things. I have never made a large brisket like this and was surprised that it took less than 10 hours to smoke. I am used to smaller pork butts taking 15 hours so I figure more time for a 15lb brisket. And I also now understand the layout of a full packer and how to carve it.
No boating, foiling, or basting was done and it still came out great.
This brisket was super tender. It carved like butter but not too tender where the pieces just fall apart and the gunpowder is perfect on brisket. Thanks for all the advice and help.
-
Out.Of.The.Park....
-
Dam!! That's the best looking smoke ring I've ever seen. :o. No joke!!
Sent from my iPhone using Tapatalk
-
looks pretty good to me. i would like a slice or 4.
-
Allright....where did you get the imitation smoke ring to slap on that briskie?? ;D Just perfect...nothing like a great brisket cook!! I am doing a briskie this Sunday and after seeing your beauty I might not even show how mine comes out!! 8) ;D
-
Excellent !! I can almost taste it ;)
-
I'll take some of the sliced point on a bun with some slaw please!
It looks beautiful Muebe!
-
I'll take some of the sliced point on a bun with some slaw please!
It looks beautiful Muebe!
Some sliced point off the griddle, grilled sesame seed bun, KFC slaw, green habanero hot sauce, and some Famous Dave's BBQ sauce ;)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2097.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2098.jpg)
BURP! :)
-
Killer!!!!!! That's all that needs to be said.
-
A butt is like a cube , minimal surface area, a brisket is flat & long , much more surface area for the same weight.
-
That is an awesome looking brisket and the nicest looking smoke ring I have seen.
-
Awesome, great job.
-
Let me get this straight.........
slo-smoked chopped briskie
KFC cole slaw
Famous Dave's sauce
OUTRAGEOUS!!!!!! (http://i1213.photobucket.com/albums/cc469/s1cott11/drooling.gif)
-
Ain't that just a thing of beauty. It worked out well for you Mike. That's how they look coming out of the Dragon Lady no foil. So have you found another one yet?