Mem Day Brisket Cook takeaways and what was learned

westernbbq

hey all.  Thanks to everyome who participated and posted your processes and results.  special thanks to shane at srf for the generous award of a prime packer brisket to a lucky winner in @minniemoh.


So last week was a tune up for this week when some buddies came over.   I decided to make one brisket and one bone in shoulder for last nites party.  Both were a hit based on what i learned last week.   I would havetaken picta but i killed so many brain cells last nite i think my cell phome is at thr bottom of my pool i havebeen too scared to go look....

What i learned last week from all of you is the following:

Trim hard fat off but dont trim too much interior fat off

Dont panic when it stalls, and the ftc getsyou thru the stall, and the stall is caused by the meat sweating and carrying off heat

Its ok to cook at a higher heat, like 250 or even more on brisket

Last week we observed National Brisket Day

Monitor internal temperature 


And the most important takeaway from last week was that EggNation has a lot of skilled dudes and gals who love making great briskets!

lousubcap

I will offer that one astute cook mentioned that the care and feeding of a brisket cook can be more demanding than a pork butt.  I am wondering if you saw that during your time with functioning brain cells and the brisket and butt cook.  
For the win... it's all about the feel...  

SGH

One thing that I learned for sure is that a 38 pounder will not fit on the large 

westernbbq

@lousubcap.   I definitely see the more maintenance intensiveness with brisket.  Shoulder is more or less let er go until shes done.  On brisket it is a checking for the stall and wrapping but man when it is done it is oh so worth it....

But in both cases it is all about how they feel.   A nice jiggly brisket and fall apart pork shoulder have that wow factor when you cook for a party.  BGE makes it that much better and over the top.....

And i put a few beers down and i did find my cell phone, thankfully it was not in the pool but i didmt get picts last nite.  Both meats were home runs tho!


I 

lousubcap

@westernbbq - Thanks and great save with the phone-better to be lucky than good any day

westernbbq

Amen brotha!  I started drinking beer at 5 last nite. Took mea
T off at 730 and by then i was 4 beers into a 9 beer bender.  All is good tho!

lousubcap

I have some BGE house adult beverage rules that can seriously contribute to a dark and stormy day/night:  light the BGE (time independent) time for an adult beverage; food on means time for an adult beverage.  Once thru steps 1 and 2 then as desired to reach and sustain the requisite level of adult supervisory oversight for the duration.   To each their own-

Mama Roneck

Thanks again @westernbbq for organizing and inspiring so many of us to bring it on for Memorial Day.  

And thanks again to SRF for your low-key generosity.  Been on this forum for a long time (mostly lurking!), and that approach seems to go a long way around here.

We cooked a wagyu for pretty great results and the takeaway from my cook is that I don't think I'll bother with choice or select briskets anymore.  In my experience with those grades, you're much more likely to get a sub-par result unless you get lucky and nail every part of the cook.  And especially in my neck of the woods where a select can be > $5/lb, there's just no point in anything less than prime.

Others on the forum have pointed this out several times - some times it takes a while to sink in!

YukonRon

I have a some very, very picky eaters at my house when it comes to brisket. First, the window for victory is wide open, however, the strike zone for My Beautiful Wife and our lovely children is about the size of the opening of a coffee cup.
This last brisket seemed to be the one that worked for everybody. First, temperature is nothing but a guideline and should never be used to determine whether the brisket is done. I did a prime and I pulled at 183F IT. It was perfect. I wrapped in BP at 165F,  and my temp in the grate was 235F and dome was around 275F. The injection was key. Cherry smoke gave it a full and beautiful ring.
It will be done this way in the future.
Still learning, but this was got me hero status.

westernbbq

most excellwnt @YukonRon.    I agree that there is no one way that applies every time, eg the temp serves as a guide.  But when you go by feel, and practice will get you there, consistent brisket results that appeal to everyome you do them for is likely.

BBQBuddy

In the future, I will definitely do only prime.  My "choice" was good, I'm sure prime will take it over the top.  And, I just realized I live only 1/2 hr. from the FOGO warehouse in Miami.  I think I'll be trying FOGO this week!!   It's all good...

StillH2OEgger

I was extremely happy with how my first brisket turned out, but I do have a question for anyone who can answer my question. I pulled out after the FTC and it sat for a few minutes before I started slicing. It sliced pretty good, but when I would pick up a slice it would fall apart. I was literally unable to do the pull test because it would break in half when I picked up a slice. I had no complaints because it was tender, juicy and delicious, but just wondering if maybe I should have waited longer to slice or if it was a sign I overcooked, over-FTC'd or god knows what else. Definitely nit-picking here, but just wondering if anyone knows what the "issue" might have been?

20stone

StillH2OEgger said:

I was extremely happy with how my first brisket turned out, but I do have a question for anyone who can answer my question. I pulled out after the FTC and it sat for a few minutes before I started slicing. It sliced pretty good, but when I would pick up a slice it would fall apart. I was literally unable to do the pull test because it would break in half when I picked up a slice. I had no complaints because it was tender, juicy and delicious, but just wondering if maybe I should have waited longer to slice or if it was a sign I overcooked, over-FTC'd or god knows what else. Definitely nit-picking here, but just wondering if anyone knows what the "issue" might have been?

Falling apart sounds like a little overcooked, though "tender, juicy and delicious " sounds like a win in any event. 

StillH2OEgger

Thanks 20stone. I suspected that might be the case. Knowing that, I'm feeling fortunate that it didn't dry out.

logchief

I've only done a very few briskets so far, but this last on was a home run for me.  I injected and wrapped for the first time and will definitely continue to do that.  My bride usually doesn't care for brisket or chuck ribs (too much fat), but she loved this one.

minniemoh

StillH2OEgger said:

I was extremely happy with how my first brisket turned out, but I do have a question for anyone who can answer my question. I pulled out after the FTC and it sat for a few minutes before I started slicing. It sliced pretty good, but when I would pick up a slice it would fall apart. I was literally unable to do the pull test because it would break in half when I picked up a slice. I had no complaints because it was tender, juicy and delicious, but just wondering if maybe I should have waited longer to slice or if it was a sign I overcooked, over-FTC'd or god knows what else. Definitely nit-picking here, but just wondering if anyone knows what the "issue" might have been?

I had the same issue with mine. I took it off the egg and then second-guessed myself and put it back on for another hour or so. Mine was tasty but it was overcooked. If I had gone with my gut and just FTC'd without overthinking it, I believe I would have hit my mark.

At any rate, congrats on your first brisket cook! Im sure yours was delicious. Even the subpar ones are still worth eating. 

20stone

StillH2OEgger said:

Thanks 20stone. I suspected that might be the case. Knowing that, I'm feeling fortunate that it didn't dry out.

Happy to help, though I am not much more experienced at brisket than most.

Two other things that I do, that I think make a difference:

• I am pro-water pan.  I understand that high humidity helps smoke adhesion and powering through the stall
• I am a butcher paper wrapper, typically at 165ish, to facilitate powering through the stall

That being said, the real key is "feeling the wobble" and pulling it at the right time.  My game benefited immeasurably from Brisket Camp I (thanks @nolaegghead) and groping CenTex's and SGH's briskets. 

tarheelmatt

SGH said:

One thing that I learned for sure is that a 38 pounder will not fit on the large 

And will cause a fella to go MIA for days....

Foghorn

20stone said:

StillH2OEgger said:

Thanks 20stone. I suspected that might be the case. Knowing that, I'm feeling fortunate that it didn't dry out.

Happy to help, though I am not much more experienced at brisket than most.

Two other things that I do, that I think make a difference:

• I am pro-water pan.  I understand that high humidity helps smoke adhesion and powering through the stall
• I am a butcher paper wrapper, typically at 165ish, to facilitate powering through the stall

That being said, the real key is "feeling the wobble" and pulling it at the right time.  My game benefited immeasurably from Brisket Camp I (thanks @nolaegghead) and groping CenTex's and SGH's briskets. 

CenTex and @SGH have wobbly pecs?

I guess it happens to the best of them...

20stone

Foghorn said:

CenTex and @SGH have wobbly pecs?  I guess it happens to the best of them...

In a word, yes.  The upside is that if you close your eyes....

Foghorn

20stone said:

Foghorn said:

CenTex and @SGH have wobbly pecs?  I guess it happens to the best of them...

In a word, yes.  The upside is that if you close your eyes....

I guess I have nobody to blame but myself for the depth to which this thread has sunk....

Theophan

YukonRon said:

... I did a prime and I pulled at 183F IT. It was perfect. I wrapped in BP at 165F,  and my temp in the grate was 235F and dome was around 275F. The injection was key. Cherry smoke gave it a full and beautiful ring....

I'm no brisket expert, have never seen a packer in my area, have only cooked a few flats.  But I've pulled them only when they probed done, regardless of temperature.  You said you pulled yours at 183°, and I am positive I've never pulled one that "cool."  However, I've usually just let mine sit on the counter for 20 minutes or so before slicing, not hours of FTC at 140°, so maybe that's the difference.  Did yours "cook" longer in the FTC?

The main thing I'm curious about is what told you that it was ready to pull at that point?  (NOT arguing!  Hoping to learn more.)

SGH

tarheelmatt said

And will cause a fella to go MIA for days....

That is simply not true. I never responded to my own thread. But look on the "whatever are you doing now" thread. Also look on a couple of Rons threads. I did not miss a single day posting. Folks just kept looking for me on that particular thread. 

tarheelmatt

SGH said:

tarheelmatt said

And will cause a fella to go MIA for days....

That is simply not true. I never responded to my own thread. But look on the "whatever are you doing now" thread. Also look on a couple of Rons threads. I did not miss a single day posting. Folks just kept looking for me on that particular thread. 

Kinda weird that you'd abandonall that theead, but whatever floats your boat. 

SGH

tarheelmatt said:

Kinda weird that you'd abandonall that theead, but whatever floats your boat. 

No, it's really not. I explained that I simply did not want to say anything that may discourage folks from buying meat from Cen Texs friend. I was trying to do what I believed to be the right thing. Rather I was right or wrong it seemed like the right choice. 

yljkt

SGH said:

tarheelmatt said:

Kinda weird that you'd abandonall that theead, but whatever floats your boat. 

No, it's really not. I explained that I simply did not want to say anything that may discourage folks from buying meat from Cen Texs friend. I was trying to do what I believed to be the right thing. Rather I was right or wrong it seemed like the right choice. 

I'm all in on what you said. Cooked a few of the recipes you have posted. Starting my diet this Friday. Wow....the best but damn you must have a fast metabolic system.   

SGH

yljkt said:

SGH 

I'm all in on what you said. Cooked a few of the recipes you have posted. Starting my diet this Friday. 

I'm honored my friend. Certainly hope that you  enjoyed them. Sorry to hear about the diet though

FATC1TY

SGH said:

tarheelmatt said:

Kinda weird that you'd abandonall that theead, but whatever floats your boat. 

No, it's really not. I explained that I simply did not want to say anything that may discourage folks from buying meat from Cen Texs friend. I was trying to do what I believed to be the right thing. Rather I was right or wrong it seemed like the right choice. 

As someone who has to be careful about what I say online on a few sites, and about certain things.. It's pretty telling when someone stops talking about something, good or bad.. it's generally bad.

Not trying to bark up the wrong tree- but right or wrong, it would have done more justice to the rancher, and his beef to explain what someone else was able to do just as well in your place.

YukonRon

Theophan said:

YukonRon said:

... I did a prime and I pulled at 183F IT. It was perfect. I wrapped in BP at 165F,  and my temp in the grate was 235F and dome was around 275F. The injection was key. Cherry smoke gave it a full and beautiful ring....

I'm no brisket expert, have never seen a packer in my area, have only cooked a few flats.  But I've pulled them only when they probed done, regardless of temperature.  You said you pulled yours at 183°, and I am positive I've never pulled one that "cool."  However, I've usually just let mine sit on the counter for 20 minutes or so before slicing, not hours of FTC at 140°, so maybe that's the difference.  Did yours "cook" longer in the FTC?

The main thing I'm curious about is what told you that it was ready to pull at that point?  (NOT arguing!  Hoping to learn more.)

I started checking after it came out of the stall. It was odd, to say the least. It went from around 165F IT to 180 in minutes. I did a quick probe, and there was no resistance. I pulled then BPTC for a couple hours. Then served. I am sure the residual heat took it further, the cooler was very warm when I opened it. It may had to do with it completely untried while cooking. I have done that twice,and both were top notch. They were both a real mess to trim afterwards too.

gmac

yljkt said:

SGH said:

tarheelmatt said:

Kinda weird that you'd abandonall that theead, but whatever floats your boat. 

No, it's really not. I explained that I simply did not want to say anything that may discourage folks from buying meat from Cen Texs friend. I was trying to do what I believed to be the right thing. Rather I was right or wrong it seemed like the right choice. 

I'm all in on what you said. Cooked a few of the recipes you have posted. Starting my diet this Friday. Wow....the best but damn you must have a fast metabolic system.   

Good luck. I've been "eating healthy" for a while now. It sucks. 

Theophan

YukonRon said:

I started checking after it came out of the stall. It was odd, to say the least. It went from around 165F IT to 180 in minutes. I did a quick probe, and there was no resistance. I pulled then BPTC for a couple hours. Then served. I am sure the residual heat took it further, the cooler was very warm when I opened it. It may had to do with it completely untried while cooking. I have done that twice,and both were top notch. They were both a real mess to trim afterwards too.

Again, I haven't cooked many briskets, and only flats, but I don't think I've had one probe to no resistance at 180-something.  I might be wrong, but I think I've always needed 190 or more before it really felt very soft.

And since my last brisket (a year or so ago, I think), I've gathered that the hotshots apparently think it's really important:

• Not to FTC (or BPTC) until the temp has dropped back down to 140, because of a risk of overcooking in the cooler, but
• To FTC (or BPTC) at that point for a few hours, because mellowing at 140 or below for at least a few hours apparently makes a big difference in how good it is.

I've never held a brisket warm for very long.  I've always just let them rest on the counter for 20 minutes, half an hour maybe, but then sliced and ate.  I'm going to have to try another brisket, one of these days, and plan to do the cooler thing.

Thanks for the information!