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Second Brisket
gpsegg
Posts: 427
Well, trying my second brisket.Choice packer, About 8 lbs. trimmed seasoned with salt, pepper, onion powder and garlic powder.Went on at 6am. Digiq steady at 255-260 with internal temp now at 151. Wish me luck and thanks to all for your info on this board.
George
Palm Beach Gardens, Fl and Blairsville, Ga.
Comments
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Best of luck! Dinner tonight?Memphis, TN ----> Chattanooga, TN
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@Walt2015..Yes sirGeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Standing by for the finale. Looks like a good startLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Yes, don't forget "after" pics.John in the Willamette Valley of Oregon
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Good luck...You will kill it..Greensboro North Carolina
When in doubt Accelerate.... -
Flat a little overcooked. Taste was delicious. Turned out 11 hours, pulled at 201*GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Guys....could use your help....GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Help related to what??? Btw-great smoke ring and about all I can offer in the cloud of the unknown is that if the thickest part of the flat probed like "buttah" and you pulled it but then immediately FTC'd you got the carry-over cook which dried out the flat. Point cut against the grain? Beyond that...I'm sure it was great eats and if it fails muster then always good as ABT filler in the summer. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap ....thanks for your input. It was served after a 20 minute rest with no FTC. Most of the flat, I thought, probed like buttah, but there was still some resistence at 201*. Is it possible I should have gone longer? As for the point, you may be correct . It was delicious though.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Good call with the rest and no FTC. Tough to tell with the flat-if a huge thickness difference across the flat then the thin part may have been overcooked but then it would probe really easily. If I have a packer with a major thick to thin difference in the flat, I will foil the thin part for the first few hours of the cook to slow the pace down. You didn't have any part of the brisket over a direct heat area did you? Can be a challenge to get it all heat protected when using a platesetter but doing so is necessary for a more uniform cook. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@gpsegg, it's hard to tell, but looking at you photos, did you just slice it straight across starting with the flat? If so that may be little bit of you problem. The brisket flat looks to have the grain running to one corner of the flat and you may have needed to start cutting against the grain in that corner instead of straight across if that is how you cut it. Hard to tell. Before I put the rub on, I will cut a little piece off the corner of the flat to let me know where to cut it when its done. It's hard to remember where the grain runs when it gets a good bark on it. From the photos it looks great and that is a great smoke ring. The flavor has to be good. This is just an observation of the photos you have posted and if you don't cut against the grain it may not be a tender as you hoped for. I have made that mistake before.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Thank you all very much for your comments. There is no question brisket is a challenge !GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Another point to make.....we commented upon beginning to trim that there was very little fat to trim over the flat off this brisket....less than a lb.total. Perhaps the dryness was explained by the particular cut,GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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gpsegg said:Another point to make.....we commented upon beginning to trim that there was very little fat to trim over the flat off this brisket....less than a lb.total. Perhaps the dryness was explained by the particular cut,
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
I don't think there was a 1/4" there before we started trimming.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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gpsegg said:I don't think there was a 1/4" there before we started trimming.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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@Ladeback69I wasn"t clear, sorry. We didn't trim flat at all and cooked it fat side down.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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gpsegg said:@Ladeback69I wasn"t clear, sorry. We didn't trim flat at all and cooked it fat side down.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Ladeback69 said:gpsegg said:I don't think there was a 1/4" there before we started trimming.
I have to buy 6 prime packers this weekend and I'm expecting $3.29# or less.Just a hack that makes some $hitty BBQ.... -
@Cazzy, HEB has brisket on sale for $1.77 per pound We got a 12.46 pounder for $22.05.
LBGEHuffman, TX -
TylerA said:@Cazzy, HEB has brisket on sale for $1.77 per pound We got a 12.46 pounder for $22.05.
Just a hack that makes some $hitty BBQ....
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