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All Things Brisket

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1 hour ago, Bert Orange said:

This is what I had hoped for.  Instead I got brick. 

My first one a few months ago on the egg was too. This time I did the Franklin method at 275 degrees with a water pan....was the best one I’ve ever smoked. Salt and pepper only as well. Like it should be.

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Definitely not the best brisket I've ever bought, but it was one of my stocking up grabs a few weeks ago, and it's going on overnight tonight.  Took a pretty good amount of trimming.  Love paying for extra fat. 

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I have a question. An ethical question really.  We are about to buy a 1/4 cow.  I could probably ask for a brisket cut. But, I don’t own a smoker. Would have to cook in an oven or on a propane grill.  Should I even bother?  If so, any suggestions on how to prepare it?
The Jewish women in my family say hell yeah. I'd put their oven baked brisket up against anyone.

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5 hours ago, HouTex said:

PSA. Kroger has packer choice briskets for 1.99 per pound.

Solid news.  Thanks. 

"Buy straw hats in the winter” (out of season, when the prices are cheapest) is an old Wall Street proverb that’s usually credited to financier Russell Sage (1816-1906)

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How long does a brisket cook take if you go Franklin style at 275* (approximately)?  Have a 14# packer that is going to get cooked in the next day or two, but I'm not sure I want to do the overnight cook.  Would rather just get up early and get it on in the morning.

 

I primarily do pulled pork and baby backs, so I'm an experienced smoker but haven't done all that many briskets and they've all been done around 225*.

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How long does a brisket cook take if you go Franklin style at 275* (approximately)?  Have a 14# packer that is going to get cooked in the next day or two, but I'm not sure I want to do the overnight cook.  Would rather just get up early and get it on in the morning.
 
I primarily do pulled pork and baby backs, so I'm an experienced smoker but haven't done all that many briskets and they've all been done around 225*.
Probably 11-12 hr cook.

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Posted (edited)

17 hours on the WSM just shy of 240 F. 

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Edited by dcbc

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That sure looks like a lot of fat, no?
It's trimmed down to a quarter inch all around, if you ignore the divot i took out. It's a Prime brisket, so it might have more fat to start than most.

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Ah. The pic makes that front left edge look thick. You clearly trim much better than I do. I have hacks and windows all over it

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I know Franklin says to wrap when your bark is done, but I want to eat in 4 hours or so and am sitting in the middle of the stall at 165*.  Fire is at 260 or so.  I would like a little more color, but it looks pretty good as is.  Thoughts?  I'll go snap a picture and post it for reference.

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10 minutes ago, Landomatic said:

I don’t think that’s true...

https://youtu.be/lnRRDSYgdmw

That's what his BBQ cookbook says.

 

"Conventionally, at home, if you're just cooking one or two briskets, this may be around 6 hours into a cook.  But again, this decision (to wrap) should be based on color and bark formation more than any sort of time parameters...When the color is right - that is, when I spray the bark to remove any ash and see that the true color of the bark is dark, nearly black - I pull the meat out and wrap it."

 

But as I mentioned, I would like to eat at a reasonable hour.  I put it on at 6:30.  Would like to eat by 7.  It's 2:45 here now and I'm sitting at 168*.  I think I probably need to wrap to power through the stall, no?

 

 

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Posted (edited)

I'm back on team wrap in paper after quite some time on no wrap.  But for me, 165 definitely comes  around the 12 hour mark, and the bark is well developed by then (see pic of finished product above).  It looks like a meteorite, but is tender as can be.  I don't think it ultimately saves you more than an hour on the cook (I'm on team low and slow (about 238 F per my thermometer), but my no wraps  definitely were a bit more dry toward the lean end of the flat versus wrapping in paper, and the smokiness wasn't too much more discernible on the unwrapped briskets.  The only advantage I could see to no wrap was my own laziness and not wanting to mess with wrapping it (not that it's such a big chore).  Some of that may have been a result of me trying to rush the cook with temperature increases later, which you can get away with more easily if you wrap.  

This all applies to the WSM.  YMMV on other cookers.

Edited by dcbc

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Wrapping definitely helps the flat retain moisture in my experience.

My brisket from last week tasted absolutely fantastic but the thin end of the flat was a little dry.

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I kept a water dish in the whole time and wrapped at 170ish. Moisture won't be a problem, but the bark might be lacking.

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Got a whole prime packer in the freezer that I’ll bust out soon. There’s only four of us and we can’t really share, any ideas for brisket leftovers? I’m thinking breakfast tacos, maybe chili.

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Got a whole prime packer in the freezer that I’ll bust out soon. There’s only four of us and we can’t really share, any ideas for brisket leftovers? I’m thinking breakfast tacos, maybe chili.
Brisket quesadillas are big in my family.

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I’ve been putting down brisket sandwiches almost every day. We also make brisket migas with every batch we pull from freezer.

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Point is probing like butter all over, but the flat underneath is not. Ugh, guess i have another 30 min.


Take off the point, wrap the flat and let it continue on its own?

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I’ve been putting down brisket sandwiches almost every day. We also make brisket migas with every batch we pull from freezer.


What’s a migas?

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Brisket naoch, brisket enchiladas, brisket on a bun, brisket with eggs, brisket chili, brisket taco, brisket hash, brisket migas, brisket burger, brisket pizza, brisket chili (wait said that one), brisket slider, brisket quesadilla, brisket pablanos, brisket...

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7 minutes ago, PantsTent said:

Brisket naoch, brisket enchiladas, brisket on a bun, brisket with eggs, brisket chili, brisket taco, brisket hash, brisket migas, brisket burger, brisket pizza, brisket chili (wait said that one), brisket slider, brisket quesadilla, brisket pablanos, brisket...

 

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And of all these superb suggestions, I chose "brisket sliced, vacuum sealed, and frozen in individual portions.  That sealer was such a leftover game changer. 

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What’s a migas?


Sadly, the entire state of Florida says the same. I’d kill for Dos Salsas migas again

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Brisket enchiladas are my favorite for leftovers.

Tacos and chili always good too.

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Take off the point, wrap the flat and let it continue on its own?
It was the flat under the point, and it resolved itself within the 30 min. Bark could have been better, but damn, that was good. 533ccb7369f95cfb4faf47ff799aaa01.jpg845ec74b01c3e4a96e43ae6f25bb23f7.jpg6bad6f5c3475d478e523af524d915b17.jpg

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2 hours ago, Buzzrock said:

Got a whole prime packer in the freezer that I’ll bust out soon. There’s only four of us and we can’t really share, any ideas for brisket leftovers? I’m thinking breakfast tacos, maybe chili.

We had chili tonight with Sunday’s leftovers. Magical. 

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You can vac seal and freeze large chunks of brisket after cook, warm with sous vide or warm pot of water on stove, then slice and serve at any future time. It really keeps well.

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Posted (edited)
5 hours ago, Buzzrock said:

 


What’s a migas?

 

Oh dude 

mexican migas are basically old corn tortillas mixed with beaten eggs and cooked in a skillet until the eggs cook and the tortillas are super soft, plus some  cheese and veggies and jalapeños. 
The name means scraps or something. 
 

the kitchen crew at my last job in Austin made them every Friday. I’d get them with fried potatoes on the side and two flour tortillas and make tacos. So good. 
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and I bet some brisket would work very well in there. 

Edited by Pato del Muerto

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8 hours ago, DDD Dad said:

the thin end of the flat was a little dry.

chop it up and cook with some pinto beans ?

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Oh dude 
mexican migas are basically old corn tortillas mixed with beaten eggs and cooked in a skillet until the eggs cook and the tortillas are super soft, plus some  cheese and veggies and jalapeños. 
The name means scraps or something. 
 
the kitchen crew at my last job in Austin made them every Friday. I’d get them with fried potatoes on the side and two flour tortillas and make tacos. So good. 
e3948f11a93286277153426cfcf233de.jpg
and I bet some brisket would work very well in there. 


Ah so sort of a cousin to the chilaquiles. Thanks!

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9 minutes ago, Buzzrock said:

 


Ah so sort of a cousin to the chilaquiles. Thanks!

 

Without the sauce

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