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Practice Brisket
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Pepper Monkey BBQ
Posts: 652
Well I didn't realize brisket was the food of choice this weekend, but I did happen to join the club! Have a few competitions coming up and REALLY need to improve on our brisket so I took today to practice a few changes we've made. Was around 8 lbs after trimming ... smoked it with oak and apple wood. Came out juicy and tender. Let it rest after hitting 198 deg in our newest purchase, a Cambro food holder ... which I'm wondering why we didn't buy years ago!
Home made rub and on the egg
Stayed juicy even after slicing ... something we've been lacking in the past!
Home made rub and on the egg
Stayed juicy even after slicing ... something we've been lacking in the past!
Comments
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Ha that's looking pretty good. :P Do you smoke em up high like that through out the whole cook?
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That looks great, and you have the smoke ring I'm after. Do you use two thermometers?_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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I have been wondering about a cambro.Looks to me like a must have item.Your brisket looks fantabulous.
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I do keep it up high ... feel like it gets more smoke. Using a spider/pizza stone for indirect. Normally I'd have two in there at the same time so I'd rotate them a couple times ... also foiled about 1/2 way through the cook.
JM -
The Cambro is fantastic. As a test I took a 2" pan with ice and stuck it in there yesterday. Sitting outside in 80 deg weather it still had ice in it 24 hrs later and the thermometer was at 37 deg. Did a good job keeping the brisket up to temp as well. I let this one rest 3 hrs.
JM -
I had a thermo in the point and the flat .. .more for my own curiosity than anything. One of them was our new IGrill so I was messing with that as well. Normally I'd just go by one stuck in the flat.
JM -
Pepper Monkey BBQ wrote:
Thanks... I've been trying to figure out what the "point" part is, and the "flat", but now I'm even more confused!I had a thermo in the point and the flat .. .more for my own curiosity than anything. One of them was our new IGrill so I was messing with that as well. Normally I'd just go by one stuck in the flat.
JM
The brisket I did last night/today looks like yours, so I must've had both... _____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Which Cambro do you have if you don't mind me asking?
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What competitions are you going to do? I'd love to come by and see you guys in action. (I know you opted for the Waldorf eggfest vs going to Annapolis barBAYq.)
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Picked up a new UPCS 400 pan carrier at Restaurant Depot. Holds a ton. The 300 would probably have worked for our purpose, but I read a lot online where 300 owners wished they had that extra room. I think current RD prices are $189 for the 300 and $259 for the 400.
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Hey Randy,
We did opt for Waldorf instead of the Annapolis comp ... And had so much fun we decided that if there is ever a conflict, Waldorf wins!!!
We will be in frederick MD in a few weeks, Friday/Saturday of fathers day weekend. http://swinetasticbbq.com/
Come on out!
Joel -
If yours looked like ours, you had the full 'packer' brisket. Point and flat still attached. You can get just flats in most stores, but they'll only be 4 lbs or so. If you had a big hunk of meat with a fatter end (point) and it was 8 lbs or more, probably had a packer. Here is one of many sites that does a good job of brisket explanation. http://www.virtualweberbullet.com/brisketselect.html
JM -
Those sliced pieces look perfect. Nice smoke ring and juicy. Very very nice.Large & MiniMax in Lexington, KY
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Looks great. You may want to have more of a bark.
The judges seem to like it that way. Weclome to the journey.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Couldn't agree more ... actually had very little bark. Tried a new rub and made two mistakes ... I didn't apply enough of it ........... and I shouldn't stray from my original brisket rub because we really like it! Back to the original rub and knowing there will be a good bark!
JM -
Do you paint your beast with yellow mustard?SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Pepper Monkey BBQ wrote:
Thanks for the link, JM; it explained it very well (and I've bookmarked that site). Yes, I definitely had a "packer", have only eaten off the flat part so far (damn, I'm gonna have leftovers for three weeks!) and I understand how to trim the point now much better.
Also have to point out that
would be a good name for a rock band! :laugh:Supraspinatus Muscle_____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Botch...This is a good read also.
http://www.bubbatim.com/Bubba_s_Brisket.php
Good luck with your cook...SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
I mix a little yellow mustard thinned with a little less worcestershire and paint it on this prior to rubbing.
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bubba tim wrote:
Thx, Bubba Tim!Botch...This is a good read also.
http://www.bubbatim.com/Bubba_s_Brisket.php
Good luck with your cook... _____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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