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All Things Brisket


kevwun

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6 minutes ago, ERhine said:

Did you wrap at the time of your picture in the briskets are wrapped post above? Way too early IMO. That’s why you didn’t have the bark you were looking for.

They was our conclusion, we wrapped too early 

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On 7/30/2022 at 11:43 PM, tx 3 putt said:

First brisket in 4+ years. Temp control needs to tighten up. Didn’t get the ‘ideal’ bark. The flat was tender and juicy, tasty. 

What type of wood and seasoning?   Those can play into the brisket bark and color.

At early stages mine turn that reddish color, but after 8-12 hrs of smoke the bark turns to black.  Again depends on seasoning/wood also.  I use just salt/pepper...post oak + apple wood.

As long as it tastes good, color doesn't matter.  

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4 minutes ago, utxmike05 said:

What type of wood and seasoning?   Those can play into the brisket bark and color.

At early stages mine turn that reddish color, but after 8-12 hrs of smoke the bark turns to black.  Again depends on seasoning/wood also.  I use just salt/pepper...post oak + apple wood.

As long as it tastes good, color doesn't matter.  


oak, 3+ years stacked and ready. My dad misread the temperature gauge early on, we had the temp too low. Also the pit needs to be leveled, another time some wood fell out. 

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Mo pepper....mo pepper.  

3 hours ago, tx 3 putt said:


oak, 3+ years stacked and ready. My dad misread the temperature gauge early on, we had the temp too low. Also the pit needs to be leveled, another time some wood fell out. 

Mo pepper.....thicc thicc.

Color of your ribs look bad ass.

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4 minutes ago, utxmike05 said:

Mo pepper....mo pepper.  

Mo pepper.....thicc thicc.

Color of your ribs look bad ass.


ribs and chicken were damn perfect. Ribs are long gone but vacuum sealed fryer halves. 

Edited by tx 3 putt
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  • 2 weeks later...
21 minutes ago, solamente73 said:

19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

C95B8CCA-D7FC-4CE1-AD9A-BEF8E967394C.thumb.jpeg.0eec6497a351c134ad311cae07901d91.jpeg
 

BC8E6F9E-5E9B-4607-A5A9-6DA7298B7AE2.thumb.jpeg.1c72ac130096bd6e809a717e9c2803c0.jpeg

 

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I want this in my mouth.

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42 minutes ago, oSuJeff97 said:

I want this in my mouth.

You have to be careful here.  There are six pictures posted in your quote - one of which has solamentes' greasy hand.  There are posters on Surly that would read your post as referring to those stubby fingers.  Not sure who, but I assure you they're out there. 

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5 hours ago, solamente73 said:

19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

C95B8CCA-D7FC-4CE1-AD9A-BEF8E967394C.thumb.jpeg.0eec6497a351c134ad311cae07901d91.jpeg
 

BC8E6F9E-5E9B-4607-A5A9-6DA7298B7AE2.thumb.jpeg.1c72ac130096bd6e809a717e9c2803c0.jpeg

 

E65D2823-2F2E-4CAE-903C-12A05744105E.thumb.jpeg.542ed6535fc9a4175ebe92540b0da116.jpeg

E1C4E3A5-34DC-4D7E-AC7D-A97F51708E33.thumb.jpeg.5476296884d497c52b3b0a2d2eeb89cb.jpeg

08EC1746-B916-4931-960F-9E973BC6DC97.thumb.jpeg.5f2d85486c59a5c1f9c623e8dcb57ce9.jpeg

2FA2D325-5A9A-46D1-ACB8-FA650F741D63.thumb.jpeg.3afc860c7addcb148fef924d79815293.jpeg

Excellent work on this. Truly fabulous. 

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Put a 12# on the Big Green Egg yesterday afternoon around 4:30 intending to cook it overnight for late lunch today. Little bit of a brain fart and set the temp at 275 (ie pulled pork) instead of the usual 250. It was ready by 10:30. I've never had one cook that fast. There was no stall whatsoever. Wrapped it and put it into a cooler to carve and try to salvage this morning.

Could have been a disaster but it turned out just about perfect. Not sure what happened. Got lucky from all that right living I guess. 

 

image.png.52279a5e7669e036f1c551b054f2a9e1.png

image.jpeg.f17e9ced4db3ab9761b064a34720c132.jpeg

 

 

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36 minutes ago, Hate said:

I always smoke brisket at 275. Always turns out perfect

Yup, years ago on the old site, Champ convinced me to move from 225 to 275 (or even higher). Turns out perfect every time.

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Agreed with above. And sometimes I am all over the place 225-325 (especially if windy out).  But I have a double door smoker and keep the brisket to the far left near stack, as far from the fire as possible.  You aint gona hurt that thicc ass point with some high temps.

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1 minute ago, crimsonlonghorn said:

Well, then I feel better about the temperature, but I'm still dumbfounded by how quickly it cooked.

Do you 275er's get quicker cook times too?

Absolutely, laws of thermodynamics and all. :)

That's one of the great benefits.  I can now start a 13-lber at 8 AM and have it rested and ready for dinner at 6.  Overnight cooks are a thing of the distant past.

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2 hours ago, Hate said:

I always smoke brisket at 275. Always turns out perfect


 

1 hour ago, utee94 said:

Yup, years ago on the old site, Champ convinced me to move from 225 to 275 (or even higher). Turns out perfect every time.

 

#Team275+
 

Exception is if it’s for lunch/brunch time, then I’ll run it lower overnight.  
 

Although if it’s 3 or after, up a little early to throw it on. After I set the pit up the day before, ready to light off. 
 

 

Addendum:

Just have to keep a close eye with higher temps as the transition window from perfect to mush is smaller. 

Edited by thunderlounge
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27 minutes ago, thunderlounge said:


 

Addendum:

Just have to keep a close eye with higher temps as the transition window from perfect to mush is smaller. 

Agree 100%.  Going higher temp requires a little more attention, which is why for beginners I still recommend 225.  225 is pretty much fool-proof.

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3 minutes ago, thunderlounge said:


Until they pull it way too early and it’s dry as fuck, of course. 😂

Well, yeah.

And it's tough to explain to newbies because it's counterintuitive that a piece of meat is super-dry because it's UNDERcooked.

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I don’t cook anything but slabs of bacon below 275. I’m usually over 300.

A couple of months ago I may have been over-served at a neighbor’s house and promised to bring a brisket over for dinner the following night. My wife woke me up at about 10:15 the next morning and reminded me about the brisket. It was on by 11 and done at 4:30. The ribs and chicken were done at exactly 5:30. I sliced everything and we were over there at 6:00 sharp.

Perfecto

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On 8/16/2022 at 3:20 PM, luke duke said:

I don’t cook anything but slabs of bacon below 275. I’m usually over 300.

A couple of months ago I may have been over-served at a neighbor’s house and promised to bring a brisket over for dinner the following night. My wife woke me up at about 10:15 the next morning and reminded me about the brisket. It was on by 11 and done at 4:30. The ribs and chicken were done at exactly 5:30. I sliced everything and we were over there at 6:00 sharp.

Perfecto

Pimp Duds - TV Tropes

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I don’t cook anything but slabs of bacon below 275. I’m usually over 300.

A couple of months ago I may have been over-served at a neighbor’s house and promised to bring a brisket over for dinner the following night. My wife woke me up at about 10:15 the next morning and reminded me about the brisket. It was on by 11 and done at 4:30. The ribs and chicken were done at exactly 5:30. I sliced everything and we were over there at 6:00 sharp.

Perfecto
Did you forget how to speak English again?
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2 hours ago, Paco said:
On 8/16/2022 at 3:20 PM, luke duke said:
I don’t cook anything but slabs of bacon below 275. I’m usually over 300.

A couple of months ago I may have been over-served at a neighbor’s house and promised to bring a brisket over for dinner the following night. My wife woke me up at about 10:15 the next morning and reminded me about the brisket. It was on by 11 and done at 4:30. The ribs and chicken were done at exactly 5:30. I sliced everything and we were over there at 6:00 sharp.

Perfecto

Did you forget how to speak English again?

¿Que?

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