brisket going on tonight..

smokesniffer

With all the posts of everyone putting briskets on, I didn't want to be left behind. )  Called the butcher and he had a fresh brisket just come in, so I went down and after him trimming it up some, (hope it looks better than the last one for those off you that helped me out last time.) I left with a 9# packer. This time I want to try doing burnt ends. I have read a bit, some like them and some don't want to use the point for that. I want to give it a try and see what we think. Unfortunately I don't have any oak chunks for smoke, last time I used hickory and  mesquite. I want to give it a less smoke flavour. I have peach chunks, what do the masses say about that type of wood. Going to have to source oak up here in the GWN, or maybe get some from Fruita Wood if they can ship across the line.

Plan is to have the brisket on tonight by 10:00 and that should give us enough time to finish the cook at about 5-6pm tomorrow.put the point back on for a couple or three hours for the burnt ends. Does this sound ok to y'all, I will post some pics later.

YEMTrey

Usually the local Wally World has Jack Daniels oak chips available.  That's what I've been using for oak.  They smell wonderful.

pantsypants

Oak is hard to come by up here in Toronto as well so I have been forced to use Pecan and Apple  .(to great success  )

Like YemTrey says the JD Barrel chips/Chunks are oak as are the Tabasco chips .
I know they sell those on Amazon ( i know its to late for today )

Also @YEMTrey are you hitting any shows this summer ? 

YEMTrey

@pantsypants, it's not looking likely.  With my schedule this summer and the dates/locations they've announced, nothing is looking to line up. 

QDude

Peach will be great with a brisket.

smokesniffer

After checking I do have some Tabasco oak chips, I will those, thanks @Yemtrey

How much of the bag would you suggest for a longer cook?

pantsypants

@YEMTrey

Sorry to hear .

We are going to hit Spac , Cmac . and Maybe DTE although this one may be a headache.

YEMTrey

@smokesniffer, I haven't used the Tobasco chips.  I'd be fearful of using too much of it.  The briskey will take well to the smoke and you don't want to overdo it.

Hopefully somebody will chime in with some Tobasco chip experience.  For the JD chips I litter a handful through the lump (stike style).

Good luck with the burnt ends.  Hope the cook goes well!  Can't wait to see the results.

smokesniffer

@YEMtrey, thanks for the input, hopefully the Tabasco users will chime in or I use the the peach as

 @QDude suggested

pantsypants

The Tabasco chips are great . They are old JD barrels that have been used for 2 aging cycles of the Whiskey so its pretty much the same thing ( Soaking them bring out the whiskey flavour)
I would treat them exactly like oak chips and do "Stike Style as well .
 

saluki2007

What temp are you planning on going at?

smokesniffer

around 250

smokesniffer

@pantsypants is the "Stike style" where the chips are scattered though out the lump. I kind of remember a diagram from one of his posts

saluki2007

Should be good to go by 5-6 at that temp.  If you think you are starting to get in a time crunch you can always foil it and bump it up to 275-300.  I'd rather finish it early and let it rest longer than vise-versa.

pantsypants

Yeah ,  I just throw them in and make sure there is enough for steady smoke for a couple hours .
I am a believer that after 2 hours that meat will not really absorb more smoke .
I have not over done it smoke wise on a brisket . That said I wouldn't use heavy flavors like Hickory .
Your pecan wood will be perfect !!

Keep us posted !!! 

smokesniffer

Thanks, I will post as I go. Enjoy your day.

saluki2007

I used pecan on mine this past weekend.  Tasted great.  However, it was my first brisket so I'm not sure how it would compare to just oak.  (Was using Ozark Oak lump)

smokesniffer

This is my second brisket, this kind of cut of meat is contagious. 

smokesniffer

Ok now I am having second thoughts about doing burnt ends, I read posts of "don't use the point of burnt ends, it is just to good" I hear that loud and clear, because SWMBO said that the point was the best part of the meal we had. Thinking about cutting a small piece of the point off and trying to do them, so that we don't use all of the point up. 

pantsypants

I did a brisky this weekend and got talked out of the Burnt Ends !
Up until this brisket ( this was the 5th one i have cooked ) I never understood how you could eat brisket without sauce.

My recommendation is this ( for what its worth )

Wait until its done . If its amazing and perfect dont ruin it  by making the Burnt Ends .

If its dry and tough  than make them .

QDude

pantsypants said:

I did a brisky this weekend and got talked out of the Burnt Ends !
Up until this brisket ( this was the 5th one i have cooked ) I never understood how you could eat brisket without sauce.

My recommendation is this ( for what its worth )

Wait until its done . If its amazing and perfect dont ruin it  by making the Burnt Ends .

If its dry and tough  than make them .

Agreed! The point is the best part of the packer.

smokesniffer

@pantsyspants that is a great suggestion. It is about 3 hours till the fun begins. Just going to start lubricating the cook.

pantsypants

Keep us posted

smokesniffer

Egg is sitting @ 250. Brisket is now on, ready to roll through the night. Can't post any pics, not sure what happened there I will hang out for about 3 hours and heading to bed. The rest is up to BGE.

pantsypants

nice work !! sounds great

saluki2007

Looking forward to some pics!

YEMTrey

Update!  

smokesniffer

Well the egg rolled through the night at 230.Brisket  Internal Temp right now is 187. It is 9am, so the plan is to FTC when the probe pulls like"butta" I can't post pics, I use an iPhone and the pictures aren't coming up in iPhoto on my mac for some reason. Sorry. 

pantsypants

this sounds like it may work out a-ok !!!
find a way to get some pics on here !!

buzd504

You should be able to post pictures directly from your phone using Safari.

smokesniffer

Never had pic issues before posting pics, right now I am hardwiring the phone to the mac. The pics will download to the mac, but when I go to this forum and try to "attach a file" it won't open. Will keep trying. Right now the egg is at 230 and IT is 190. Temp has been slowly raising. It is 16.5 so far. Supper is about 4 hours away. Might have to bump up the temp a little to finish it off.