Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: RickB on September 07, 2013, 09:33:47 AM
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Well it's been a year and a half since I attempted a brisket. Guess it's time to get back on the horse. Here's the game plan. Season up tonight into the fridge. About 4am onto the Mak on smoke for 1 hour, bump to 225-250 till 160 it. Then wrap tightly add some moisture and cook till tender. 195-205 it. Cut off the flat wrap to rest and cut the point for burnt ends. cook in some jus from the cook at about 300 when tender sauce and cook a bit longer. Anyone want to chime in on the plan? All help appreciated. May the good Lord have mercy on my soul! :)
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1819_zpsc2a56721.jpg)
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1822_zps334cc1d5.jpg)
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1823_zps78316255.jpg)
Ok finally has time to finish this post..here we go
Rubbed and ready to go
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1841_zpsf1b0d218.jpg)
Onto the Mak about 4am
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1844_zpsc41bb39c.jpg)
Getting there
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1845_zps874aa033.jpg)
All done..Let's separate the point
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1851_zps50b34ff1.jpg)
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1855_zpse16ba6ce.jpg)
Time for the good bits. Burnt ends back to the Mak
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1856_zpsbf6578ba.jpg)
Ready
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1859_zps81acdf2f.jpg)
Nice smoke ring
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1860_zpsa82666fe.jpg)
Let's eat! Some pasta and shrimp salad with Red Lobster Biscuits
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1863_zps9f7eec79.jpg)
Enjoy!
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It is always briskie time around old Smokes place ;)
Looking forward to this one.........
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I salute your bravery.
May The Lord bless this briskie. Make it flavorful and moist.
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I like your game plan. The only advice I can think of is in relation to the MAK.
bump to 225-250 till 160 it.
One little trick I've learned for low & slow on the MAK is, don't go above setpoint 245°. Setpoint 250° is when the fan kicks in to high pushing the smoke out quicker.
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Sounds like a good plan. Especially the burnt ends. We love burnt ends around here. I wish we could just buy a brisket point and just make burnt ends. I've seen flats sold separately but not the point.
Good Luck!
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Sounds like a good plan. Especially the burnt ends. We love burnt ends around here. I wish we could just buy a brisket point and just make burnt ends. I've seen flats sold separately but not the point.
Good Luck!
Same here. Where do the points go?
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I like your game plan. The only advice I can think of is in relation to the MAK.
bump to 225-250 till 160 it.
One little trick I've learned for low & slow on the MAK is, don't go above setpoint 245°. Setpoint 250° is when the fan kicks in to high pushing the smoke out quicker.
Great tip. I didnt realize that. Planning to do closer to 225 unless time becomes a problem
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Sounds like a sound plan to me Rick! Hope it's good! Don
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Just remember to set places for all of us so that we can enjoy that brisket.
Make sure that it is done after the Florida/Miami game and W. Virginia/Oklahoma game.
Thanks,
Ed
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Well it's been a year and a half since I attempted a brisket. Guess it's time to get back on the horse. Here's the game plan. Season up tonight into the fridge. About 4am onto the Mak on smoke for 1 hour, bump to 225-250 till 160 it. Then wrap tightly add some moisture and cook till tender. 195-205 it. Cut off the flat wrap to rest and cut the point for burnt ends. cook in some jus from the cook at about 300 when tender sauce and cook a bit longer. Anyone want to chime in on the plan? All help appreciated. May the good Lord have mercy on my soul! :)
If you go to 205º and cooler rest the temp will increase a few degrees while resting and I think you may risk having pulled brisket instead of sliced brisket; if this is your intent, great! But if your looking at sliced you may want to cooler rest the brisket when the internal meat temp is at the 190º/195º.
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I rarely foil (but probably should more often) and generally pull brisket at 185-190o IT.
Best way I've found to make burnt ends is to chop into cubes, reseason, resmoke, then add enough sauce to moisten and cook down. You might also consider saving (at least part of) the point for later. It makes great sandwiches and is the best chili meat you can get.
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Well it's been a year and a half since I attempted a brisket. Guess it's time to get back on the horse. Here's the game plan. Season up tonight into the fridge. About 4am onto the Mak on smoke for 1 hour, bump to 225-250 till 160 it. Then wrap tightly add some moisture and cook till tender. 195-205 it. Cut off the flat wrap to rest and cut the point for burnt ends. cook in some jus from the cook at about 300 when tender sauce and cook a bit longer. Anyone want to chime in on the plan? All help appreciated. May the good Lord have mercy on my soul! :)
If you go to 205º and cooler rest the temp will increase a few degrees while resting and I think you may risk having pulled brisket instead of sliced brisket; if this is your intent, great! But if your looking at sliced you may want to cooler rest the brisket when the internal meat temp is at the 190º/195º.
Your right. I will probably start probeing at 180 or so for tenderness. Thanks
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Always a good time for brisket! Best of luck.
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Good luck Rick
When you cut the point to make the burnt ends can you take photo? Thanks
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Watching this one. I like where it is heading.
Art
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I like your game plan. The only advice I can think of is in relation to the MAK.
bump to 225-250 till 160 it.
One little trick I've learned for low & slow on the MAK is, don't go above setpoint 245°. Setpoint 250° is when the fan kicks in to high pushing the smoke out quicker.
Cliff that is interesting. The Memphis fan does not kick into high gear until 300F. Never knew that about a MAK. Of course MAK has a dedicated smoke mode however.
Rick I like your plan but I think you should try going all the way without foiling. You will get a nice bark.