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kevwun

All Things Brisket

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I've got a question.  

What's going on with brisket when it comes out looking like bologna and really chewy?  I mean, today I went to a pretty highly-reviewed spot east of Dallas that had brisket that was damn near unedible.  And that's coming from someone who rarely bitches about food.  It had almost no bark, really chewy, almost no smoke flavor.  Did it get pulled too early?  Did it somehow get steamed instead of smoked?  I've smoked one brisket and it was actually not bad; however, I don't know enough about the process to understand what's going on per the above.  Just curious.

 

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Undercooked and probably wrapped too soon would be my guess. Probably left an inexperienced guy in charge of that batch

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4 hours ago, Knoxtnhorn said:

I've got a question.  

What's going on with brisket when it comes out looking like bologna and really chewy?  I mean, today I went to a pretty highly-reviewed spot east of Dallas that had brisket that was damn near unedible.  And that's coming from someone who rarely bitches about food.  It had almost no bark, really chewy, almost no smoke flavor.  Did it get pulled too early?  Did it somehow get steamed instead of smoked?  I've smoked one brisket and it was actually not bad; however, I don't know enough about the process to understand what's going on per the above.  Just curious.

 

4 T's? Aren't many good places out that direction. I had great BBQ at 4T's.

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2 hours ago, Thetexashammer said:

4 T's? Aren't many good places out that direction. I had great BBQ at 4T's.

Shorty's.  Apparently not too far away from 4T's.

Edited by Knoxtnhorn

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Alright gurus, I need guidance.

Just picked up two prime whole briskets, 12 and 14 pounds. I know how to prep them, no concerns there. What I’m concerned about is timing.

The plan is to eat Saturday at 6pm. Big pot luck tailgate, 40-50 people. On site I have access to a stick burner I’ve never used and a pile of oak starting Friday evening. What time would you start the fire and then put them on?

Appreciate the input.

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Depends on the weather and what temp you want to cook them at.  If it's not cold and windy, I would light the fire early enough to have them on around 7 or 8 at the latest.  I usually cook between 275 and 300.  If it the weather is shit, you are going to want to start earlier than that.  Do you know anything about the smoker?   That is also going to effect start time.  If it was one made by a solid manufacturer, I wouldn't worry.  If it was a weekend project made by someone who doesn't know much about how smokers work, it's going to change when you need to start cooking.

Edited by kevwun

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Weather looks good, mid sixties and sunny during the day, not much wind. The smoker is a single-axle trailer hitch job and this guy doesn’t skimp on his toys. That said it doesn’t mean he knows anything about smokers.

I was thinking get the pit going around 5am and meat on at 6 to give me a little wiggle room. Definitely plan on wrapping and going closer to 300°.

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That's probably a good plan.  Gives you some wiggle room if things don't cooperate.

Edited by kevwun

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You’re looking at 10 and 11-12 lbs after trim. If you’re running close to 300* and plan to wrap, then you are looking at a 6 hour cook (roughly). Allow an hour to rest before serving.

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Probed like butter at 202° so pulled them off. I had wrapped them at about six hours. Gonna let me hang out for a bit and should be in good shape for dinner in three hours.

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We're set up at the Stardust pool hall on Manchaca for a small cook off. Cooking a wagyu for the first time. I may have to monitor my alcohol intake.

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Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.
That's the nicest thing anyone has ever done for me

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52 minutes ago, Paco said:
1 hour ago, RMac5 said:
Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.

That's the nicest thing anyone has ever done for me

And you ruined it by posting again.

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55 minutes ago, Paco said:
1 hour ago, RMac5 said:
Really don’t give a shit about your alcohol intake, my OCD wanted your rep and post count to be the same.

That's the nicest thing anyone has ever done for me

... he says as he fucks up the ratio.

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