Taz's first brisket

tazcrash · April 2012

OK, I've been reading, and dying to a Brisket. However finding a brisket to cook has been a challenge.
First local supermarkets either had corned beef, or tiny little ones.
So, I went to a local respected butcher, and they wanted 10 a pound for a full packer cut. 150 bucks.
Well today the Mrs. Spoke with the head butcher at A&P, and she got a 7 lb flat in the cryovac. For 5.99 a lb.
Well, being a first brisket, I'm using Elder Wards rub recipe of:
• 4 Tbs Kosher salt
• 4 Tbs raw Hawiian sugar
• 2 Tbs ground Cumin seeds
• 4 Tbs McCormick Chili powder (Chile en polvo oscuro)
• 2 Tbs cracked Black pepper
1 Tbs Cayenne pepper fine ground
• 4 Tbs Hungarian paprika
• 2 Tbs Thyme ground up

Now its wrapped and in the fridge waiting for an early wake up.

Gato · April 2012

150 bucks for a brisket??? What? Hate to see what he gets for a whole beef tender. Good luck, I'll be following.

travisstrick · April 2012

I just baught several whole choice packer briskets for $2.01 per pound. What the heck is wrong with that butcher? I wouldn't give him another 10 cents.

tazcrash · April 2012

Oh forgot to say, he was willing to knock off a bucks pound since he didn't need to trim.

bigguy136 · April 2012

Picked up some meat from a local butcher here in MN. 25 lbs of choice cut ribeyes for $7.09/ lb, 4 - 10 lb pork butts @ $1.59/ lb choice and two 12 lb briskets for $1.89/ lb. choice.

Look for another butcher. Will also be watching and I will be doing a butt and brisket starting tomorrow afternoon.

tazcrash · April 2012

Oh trust me, we walked out. People wait on long lines for this guy up here. But he didn't and won't get my money after that.
He still makes great franks though!

gerhardk · April 2012

150 bucks for a brisket??? What? Hate to see what he gets for a whole beef tender. Good luck, I'll be following.

Maybe you need to go to remedial math class, 6 x 7 = $42, don't know were you got the extra $108 from.

Gerhard

BYS1981 · April 2012

Math 192 at DVC.

The Cen-Tex Smoker · April 2012

Be nice Gerhardt. Read the whole thread and you'll see what he was talking about. Think before you type dude.

tazcrash · April 2012

OK. Fire is lit.
Plate setter, balls of foil, drip pan, grate and maverick probe are in, I'm just waiting now for it to come up to temp (currently 198 @ grill) and then I can put the meat on.

tazcrash · April 2012

gerhardk the first place I went to want 10 a albfor a 15 pound brisket

tazcrash · April 2012

I found this last night while cleaning out the firebox, so ill take it as a sign that I have the blessings of the brisket gods.

tazcrash · April 2012

OK. Meat is on, probe is in, chunks are smoking. I added a bit more sugar before putting the meat on the grate.
Temp went up while I was trying to get a picture.
And with the smoke from the flair up.

Gato · April 2012

Looking good taz. Don't peek at that thing too much. What was that you found in the lump. Fossilized turkey track?? Maybe a squatch??

@gerhardk read the first half of the first post.

tazcrash · April 2012

Peek? Lol, trying to keep my son our of there. O.ly opened to put meet on so far.

tazcrash · April 2012

Up to 135

Hungry in Lilburn · April 2012

I just baught several whole choice packer briskets for $2.01 per pound. What the heck is wrong with that butcher? I wouldn't give him another 10 cents.

Hi! How did you find Choice brisket? I need to talk to my butcher

lousubcap · April 2012

Posted the below on the Cen-Tex packer post before I found this one-

@tazcrash-since all I ever get for briskets is the flat, would interested in how your cook works out-I generally see around 2 hrs/# at 250*F(+/-) on the dome til the thickest part of the flat yields a no resistance probe-usually around 195-205*F but varies. Enjoy the journey!

tazcrash · April 2012

Thanks Lou.
I was thinking about 2 hours per lb. for planning purposes. Its been on the egg 5 house and is up to 142.
I think i should have put more than 5 fist sized hickory chunks, but I like it smokies than the rest of the family.

lousubcap · April 2012

I usually see the stall around 160*F and occasionally see another of a couple hours duration around 180*F. If you are into more reading here are the best links I have found (and you may have found them already):

http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

Have fun with the cook and remember-once you slice it be ready to eat as it dries out really fast-I'm gettin hungry just thinkin about your cook.

The Cen-Tex Smoker · April 2012

That's plenty of wood.

tazcrash · April 2012

@lousubcap thanks, I've actually read 3 of those before (along with almost every brisket mentioned here that Google could find).

@cen-tex. I put them 1 in the middle the rest at 3,6,9,12 o'clock. We'll see how it is, and adjust for next time.

The Cen-Tex Smoker · April 2012

That's more than I ever use so you'll have plenty. I use 2-3 good sized chunks.

tazcrash · April 2012

Lol, oops.
Oh well, maybe more for me.

On a side note I think the maverick is both the best and worst thing ever:
I can monitor from inside the house, but I'm watching the grill temp slowly go up, and now back down. Ever so slowly. I make a minute adjustment, and u see the result 45 minutes items later!

The Cen-Tex Smoker · April 2012

)

Chillax bro. Might be time for a beer (I know it's early but you've been up since 4am so I'm OK with it)

tazcrash · April 2012

Lol, not touching anything. Just sitting here assisting in a Lego build. But I do have some shiner Bock in fridge.

Question: how long to rest?

The Cen-Tex Smoker · April 2012

Lol, not touching anything. Just sitting here assisting in a Lego build. But I do have some shiner Bock in fridge.

Question: how long to rest?

It won't need any rest to speak of. You can rest it several hours if you need to but this type of cook does not require a rest. If mine are ready close to meal time. I'll loosely tent it and let it cool for 20-30 min before slicing so it's easier to handle. I've sliced them right off the pit too and they were all good.

tazcrash · April 2012

Thanks,

OK, seems that I've hit my stall as grate temp ahsnt moved in a while, and neither has the food temp. 235 & 160 respectively.

lousubcap · April 2012

The stall and what's happening-more reading although you may have seen this on the amazing ribs site-

http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html?icid=maing-grid10

You will have plenty of time to get through the article:)

The Cen-Tex Smoker · April 2012

Thanks,

OK, seems that I've hit my stall as grate temp ahsnt moved in a while, and neither has the food temp. 235 & 160 respectively.

time for a beer.......Tat sounds about perfect so settle in and watch nothing happen for several hours. Don' tbe alarmed if the meat temp goes down a few degrees. Totally normal.

tazcrash · April 2012

Lol, yes plenty of time. Meat temp isn't going g down, but grate temp dropped a couple. Watching mythbusters make a rocket powered go-cart with methanol, and a 55 gallon drum. Actually reminds me of an egg flashback.
Lol, I really should get something done.

Taz's first brisket

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