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kevwun

All Things Brisket

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Finally found some time to do a brisket on my new smoker. Could have trimmed it a little better but at $5.99 lb I was a little conservative. Came out pretty damn good.
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Gonna cook my first wagyu brisket on Sunday for the Packers game assuming my fil can find one this week.  Some friends did one a couple months ago and it was great.

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What does a prime packer go for these days? Anyone get one from Costco recently?

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What does a prime packer go for these days? Anyone get one from Costco recently?
I want to say I paid 3.79/lb on the last one i bought a couple months ago.

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What does a prime packer go for these days? Anyone get one from Costco recently?
$3.79 at Costco. $3.59 at H.E.B. (when it's open).

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Gonna cook my first wagyu brisket on Sunday for the Packers game assuming my fil can find one this week.  Some friends did one a couple months ago and it was great.

Not sure if you’re near Kyle at all but the Kyle H-E-B plus always has American wagyu briskets.


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Anyone use a Primo or other Komodo and get a really good ring on your brisket? I’m using B&B lump and it’s just not doing the trick.

 

Prime packer from Costco, nicely trimmed and not excessively seasoned w S&P. Sat room temp for maybe 90 mins out of fridge. Put on at 225* and held there for 10 hrs. Wrapped in foil and went another 2 hrs around 280-300*. Pulled at butter probe. Was 205*. Sat unwrapped for 15 mins. Wrapped in new foil and towel for 2 hrs before slicing.

 

Bark was good, but hardly any ring and the flat was pretty dry.

 

I guess I’ll try butcher paper next time. Do I need some wood chunks?

 

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Anyone use a Primo or other Komodo and get a really good ring on your brisket? I’m using B&B lump and it’s just not doing the trick.
 
Prime packer from Costco, nicely trimmed and not excessively seasoned w S&P. Sat room temp for maybe 90 mins out of fridge. Put on at 225* and held there for 10 hrs. Wrapped in foil and went another 2 hrs around 280-300*. Pulled at butter probe. Was 205*. Sat unwrapped for 15 mins. Wrapped in new foil and towel for 2 hrs before slicing.
 
Bark was good, but hardly any ring and the flat was pretty dry.
 
I guess I’ll try butcher paper next time. Do I need some wood chunks?
 
Definitely throw in some wood chunks, but i don't get a great ring on my BGE. Doesn't affect flavor or moisture at all, though.

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Wood chunks during the first few hours of cooking will definitely give you a better smoke flavor.  I don't think the science supports a smoke ring is actually a product of smoke.  

I smoked some beef plate ribs a few weeks ago on my kamado and they had a great smoke ring, so smoke rings can occur with kamados.   

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11 hours ago, Lurch said:

. Sat room temp for maybe 90 mins out of fridge.

 

That might be part of the reason for no smoke ring.  Next time put it on colder, not room temp.  

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47 minutes ago, Judge Roybeanbag said:

That might be part of the reason for no smoke ring.  Next time put it on colder, not room temp.  

Smoke ring.

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Finally found some time to do a brisket on my new smoker. Could have trimmed it a little better but at $5.99 lb I was a little conservative. Came out pretty damn good.
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Looks good. You need to up your cutting board game.

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What makes them appear black vs red or reddish brown? 

Mine never have that black appearance.

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Here’s an example of my non-black ones. Mine always look like this, they taste great just not that dark color.0a4f3d6c99ba387f5459a66704dbd4ea.png

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The cleaner your fire burns, the longer it will take to get a darker color.  Be it an egg cooker using charcoal or a good offset that draws nicely.

Edited by kevwun

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Anyone have this happen? I know all briskets are different and they’re done when they’re done, but this one was stubborn. The WSM was rolling along rock solid at 240, I wrapped at 165 like usual, and then the brisket stalled at 200. The temp didn’t budge for nearly three hours before it finally probed. By then, I had a good bit of liquid in the foil that dissolved away some of the bark. The end result had good flavor and definitely passed the pull test (which is all that matters), but is there something I could have done differently? Not wrapped at all? Put it back on unwrapped when it stalled at 200?

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15 minutes ago, Anastasis said:

Maybe wrap in paper instead of foil, but I’d eat that either way. 

This — I’ve had much better result since I switched to butcher paper

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12 hours ago, Anastasis said:

Maybe wrap in paper instead of foil, but I’d eat that either way. 

Yep.  Butcher paper leaves you with a much better bark.

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