Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: Jaxon on October 24, 2015, 08:04:50 PM
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Bremer brought me a bona fide Texas brisket - 12 1/2 lbs. Dang... talk about pressure! I have never cooked a brisket, but I've heard and seen some of the flops and read that there was a small window between success and failure.
I read and re-read Franklin's chapter on how to cook brisket, so I knew it was going to take 12 to 15 hours. That's what was holding me back - I didn't know when I could cook that long. Last week I read an article on another bbq site (AmazingRibs) that told me how to partially cook it one day, and come back a day or two later to finish it up. Yeah, I was skeptical, but desperate, so I gave it a try.
This guy named Wozniak competes a lot. Here's what I did...I smoked it in the offset for 7 (to 170 IT) hours on Thursday. I took it out of the smoker, wrapped it tightly in foil, put that package in a 13 gallon trash bag, and buried it in 30 lbs of ice till this morning. That stopped the cooking.
This morning - per instructions - I took in out of the trash bag but left it in foil and placed it in the oven. Oven was set on convection bake at 275*. I placed the temp probe into the brisket and waited for the temp of 203 to show up. It took just over 4 hours. When I took it out and opened the package, the aroma almost made me laugh out loud...it was FANTASTIC!! The color was beautiful. I let it rest for about 45 minutes. When I put it on the cutting board, it didn't jiggle, but it passed the toothpick push-in test.
This technique worked beautifully and I believe I will use it forevermore. They say it also works for cooking butts...will try that soon.
Now, please understand that the video was quickly thrown together just because I didn't want to fool with photos. Deb did a good job, but I didn't plan it out - just winged it. It lasts 4 minutes - sorry!
https://www.youtube.com/watch?v=3j7D9yHcgzE
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That sounds great Jack! Your video is not showing up. The link says no video.
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Yeah...Jack you teased us but the link is broken.... ;) :D
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Works for me...
https://www.youtube.com/watch?v=3j7D9yHcgzE
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It's working now Jack. Delicious looking brisket! Sure doesn't look like your first rodeo! just sayin... ;)
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Us skilled picture takers and videographers are able to get that video up with no problem and see the blind hog found a really good looking brisket. All seriousness aside, Jack that is really a good cook. Dee
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Works for me...
https://www.youtube.com/watch?v=3j7D9yHcgzE
Me too! Must have taken a while for YouTube to post onto the servers that affect me and Mike. The brisket looks awesome!
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Wow !!!!!
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Jaxon, you did that brisket proud. It looks moist and very tender and juicy. That smoke ring is perfect. I'm glad that the method you used worked out. I'm gonna try that next time.
And, I think the reason your video is not showing is because you haven't listed it on your channel yet. That means you should push the "publish" button on your Youtube dashboard. That will make it public.
And, and, you're welcome for the brisket. It was my pleasure.
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Way to go Jack! Looks magic!
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I would much rather sit by my off-set for 7 hours than 14 so I am gonna give this a whirl. Hope to get something close to the beauty you did 8)
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Great looking cook. Ya got to be proud of that one!
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NICE looking brisket Jack! 10!!!!
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If you ever do another brisket I would say do it just like that!!! Dang it looks good!!!! Don
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Nice work!
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Jack The brisket looks so moist . you did great job .
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Next brisket ya do Jack, ya gotta do some burnt ends :P
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Looks great Jack!
http://youtu.be/3j7D9yHcgzE
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I would like to post the technique as I copied it off their website, but I don't have his permission. The steps are all there so you can do it too.
We had some today for lunch and it was soooo good.
Thanks for the gracious comments.
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WOW!
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I can truly say I have never had a bad brisket cook....everything else...well...that is another story ???
Jacks first attempt looks so much better than any briskie I have done.
Hats off to ya Jack :) :) 8) 8)
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Bravo that was amazing!