National Brisket Day (+/-) (May 28) landing thread for that meteorite you created-

Ladeback69

bhedges1987 said: I

saluki2007 said:

Just pulled. I want to do burnt end. How long should I let it sit before separating?

Depends if your planning on eating them with the rest of the brisket. If so, let it cool for 20 min and separate and FTC the flat. Season the bottom side of the point again.  Put the WHOLE point back in the cooker for 2 hours unwrapped and 1 hour wrapped with butter. Rest for 20-30 and then cube. If you want put sauce on the side for dipping. 

The goal for burnt ends is to replicate the edges of a brisket that have the most bark. So your trying to put more bark on the meat. 

Edit* I think they're better when you let the whole brisket FTC or whatever you do. Separate the point when your serving the flat. Then put the point back on and serve it at a later time. IMO this ensures a really good flat if cooked right. 

I kind of did what @bhedges1987 suggests for burnt ends on Friday on a 16 lb SRF Brisket trimmed to 13 lbs.  Came out AWESOME. 

GreenEggs_n_HamRadio

It took 17 hours, but it finally made 195 internal temp....


Looks ok for my first ever attempt at brisket:


I resisted the urge to sample, and got it FTC'd, so I won't know for a couple more hours if this was a success, or if I found a way to "not do a brisket."

Thanks to everyone here for all the inspiration and information!

Ladeback69

GreenEggs_n_HamRadio said: no

It took 17 hours, but it finally made 195 internal temp....


Looks ok for my first ever attempt at brisket:


I resisted the urge to sample, and got it FTC'd, so I won't know for a couple more hours if this was a success, or if I found a way to "not do a brisket."

Thanks to everyone here for all the inspiration and information!

Looks good, but did it probe like butter before wrapping?  Don't just go by temp alone.   Looking forward to seeing sliced photos. 

JohnInCarolina

lousubcap said:

@JohnInCarolina - you should apply for a variance with the Brisket Gods since you are about to enjoy some true brisket on a stick.  Some great lookin' plate ribs right there.  Great score. Enjoy.  

Brisket on a stick you say?

Meeeshigan22

Lots of great looking food. I've been inspired, just ordered my first SRF brisket. Looking forward to next weekend.

Photo Egg

Resting now, probed nice and smells fantastic.

Photo Egg

First part of flat in photos was a little dry but great flavor.
I sliced up the rest after we ate thinking I was going to just make chilli.
The rest of the brisket was amazing. Super juicy and tender, but no photos.
Flame Boss 300 performed perfect.

lousubcap

@Photo Egg -  Great result right there. Congrats on staying the course and bringing it home.  
Being from Texas I'm glad you have not been sucked into the friggin "burnt ends" vortex.  I cannot get my simple mind around sacrificing that point to anything beyond pounding the groceries.    

GoooDawgs

Yo @The Cen-Tex Smoker, my flat slices never pass the bend test/hanging over the finger test, etc.  The thickest part of the flat is usually between 192-200 when I pull it, but after 2-3 hrs of BP, towel cooler, the slices seem dry and dont pull apart too easily.  These are all prime I'm cookin.  Any thoughts?  I think @lousubcap mentioned earlier they probably need to go longer, I just get nervous taking the primes to 205.  All cookin around 260-275 dome.

You seem to have the Austin secrets...  Any thoughts? 

Thanks man,

lousubcap

@GoooDawgs - I just take it til it probes right.  Earlier today I had a SRF Black not get with the program til the great majority was around 204*F -other pockets were in the 206 range and some places barely above 200*F.    The flat will never be a constant temperature across the cut.   I would definitely bail and declare victory if I got to around 208+ but the whole cook is about seeking the "feel".  FWIW-

drgordon

Here' mine.

Killit_and_Grillit

S&P and Red Eye Express. Point saved for Burnt Ends tomorrow. 

saluki2007

Didn't get any pictures of the burnt ends, but they were very good for being my first.  The flat turned out great. I think I'm going to switch to a commercial rub from now on though. Haven't gotten the bark and constant taste from my "homemade" rubs. 

The Cen-Tex Smoker

Well, she turned out as good as she looked. About as good as any i have done. I was hammered by the time we cracked it open (things eacalated very quickly last night) so the pics are a little sketchy. I had to look in my phone to verify that i took any at all. We drank 8 bottles of wine, a liter of bourbon (there were 6 of us) all after titos and soda all day as I manned the dishwasher. I got this text from my neighbor this morning. Apparently good times were had by all. 

The Cen-Tex Smoker

saluki2007 said:

Didn't get any pictures of the burnt ends, but they were very good for being my first.  The flat turned out great. I think I'm going to switch to a commercial rub from now on though. Haven't gotten the bark and constant taste from my "homemade" rubs. 

That bark is awesome. What is your homemade rub? 

lousubcap

I'm not seeing cubes for burnt ends am I?  
BTW- definitely retained the moisture. Great groceries but tending the fire all day with adult supervisory beverages does bring a few challenges.  As mentioned above, better to be seeking shoes vs pants.  

The Cen-Tex Smoker

lousubcap said:

I'm not seeing cubes for burnt ends am I?  
BTW- definitely retained the moisture. Great groceries but tending the fire all day with adult supervisory beverages does bring a few challenges.  As mentioned above, better to be seeking shoes vs pants.  

No way. I just cube up the ends so everybody gets a bite of the good stuff. Little board snacks as you cut

The Cen-Tex Smoker

GoooDawgs said:

Yo @The Cen-Tex Smoker, my flat slices never pass the bend test/hanging over the finger test, etc.  The thickest part of the flat is usually between 192-200 when I pull it, but after 2-3 hrs of BP, towel cooler, the slices seem dry and dont pull apart too easily.  These are all prime I'm cookin.  Any thoughts?  I think @lousubcap mentioned earlier they probably need to go longer, I just get nervous taking the primes to 205.  All cookin around 260-275 dome.

You seem to have the Austin secrets...  Any thoughts? 

Thanks man,

Well- i don't know about secrets but i do the same thing lousbcap does. Once its above 195, i dont even turn on my thermapop any more. I just use as a probe it to guage tenderness. I don't recall ever having a brisket done at 192. I find that 200-205 is way more consistent with good finished product. I also dont recall ever folding a brisket over my finger or knife so maybe mine wouldn't pass either  

The Cen-Tex Smoker

The walk of shame has been completed. The shoes have been returned. 

saluki2007

@The Cen-Tex Smoker this time around it was equal parts kosher salt and black pepper. Then splashs of garlic and onion powder. Ive only used a binder one time. Maybe thats what im missing. Never use them on my pork products so figure why would i on beef?

The Cen-Tex Smoker

saluki2007 said:

@The Cen-Tex Smoker this time around it was equal parts kosher salt and black pepper. Then splashs of garlic and onion powder. Ive only used a binder one time. Maybe thats what im missing. Never use them on my pork products so figure why would i on beef?

I don't like salt and pepper as a rub. Too bland. Try the rub from chef steps and their smokerless brisket video. It's a little more complicated but adds a ton of depth. Gives a great bark as well. 

300 gSmoked salt200 gBrown sugar120 gChipotle powder
or smoked paprika
 100 gBlack pepper 45 gMustard powder 30 gOnion powder15 gGarlic powder

The Cen-Tex Smoker

There are a lot of good sommercial rubs too. I've done a lot of good briskets with commercial rubs. Meat Church does a good one (i like his because it does not have sugar) and Oakridge does some good stuff too. Their competition beef and pork rub and their black ops brisket rub are very good. They are too sweet for my tastes on brisket but they are very high quality. I use the comp beef and pork on all my butts and ribs. It's my favorite commercial rub for pork. Their yard bird rub is also very good but it's basically an exact knock off (not sure who was first) of DP Tsunami Spin. I love them both equally but not great for beef. 

Central_Bama_Egger

Got a late start. 13# went on at 11:15pm yesterday. Currently sitting at 178. I normally don't wrap anything. But, I might this one. 

The Cen-Tex Smoker

HeavyG said:

The Cen-Tex Smoker said:

HeavyG said:

The Cen-Tex Smoker said:

The beast is in the dishwasher for a little smoke wash. 16lb SRF. I actually had to smoosh it in a little. This thing is huge

I'll be doing my first brisket ever and I'll be doing it in my KBQ in the next week or two.

I'm curious - why did you place your brisket so low in the chamber?

It's cooler down there. Easier on the bark

Interesting. According to Bill (KBQ inventor) the air in the bottom of the cook chamber is the hottest because that is where most of the air from the vent "pipe" at the back of the cookbox is drawn into the chamber.

I've never bothered to measure the temps myself but I think I'll fire up my KBQ in the next couple days and use all my Fireboard probes and graph the temps at a few locations in the cook chamber.

Have always been a bit curious just how much the temps might vary given the convection fan of the KBQ runs full time to swirl the air around.

Ha! I think you are right. I got it mixed up but I do recall him saying that. Last time I did one up high it scorched the bark on the point by the mixing tube. I assumed it was hotter up there so I moved it down. Seemed to work better lower for whatever reason. I'll play around with it and see. I'm going to do a couple of chickens later today. I'll do one high and one low and see if there is any difference. 

1voyager

Nine times and I finally got it right. 

LBGE
Royal Oak lump and cherry chunks stuffed to top of fire ring.
Drip pan - no liquid
15 1/2 pound prime packer from Costco
50/50 coarse salt and pepper
225 degrees
Fat side down

Started on Sunday @ 3:00pm



(Probes aren't touching, just looks like it.)

Stalled @ 162 degrees sometime around 1:30am. 
Wrapped in foil. First time I have wrapped.

Hit 198 degrees 4:30am. Removed part of the point for burnt ends. Cooked that for 2 more hours. Added 50/50 salt pepper to where I removed point. Rewrapped brisket in foil then towels and placed in cooler. Meat wasn't as red as it appears in the picture. Operator error, I guess.



Served for breakfast @ 6:30am!



Came out great. The only thing I did differently from my 8 previous disasters was that I wrapped at the stall. 

YukonRon

Launching two today. One is for us and one is for the veterans home.
Duty. Honor. Country.

YukonRon

On the greatest brisket cooking device I have ever used.
Remember the families and friends to which this day is so important. They are the real heroes.
"Patriotism is supporting your country always, and your government when they deserve it"
Samuel Clements.

lousubcap

@YukonRon- A great gesture right there.  Going side by side or over/under with the protein? Above all I am sure you will have fun. Enjoy the cook and follow-on eats.

SciAggie

The Cen-Tex Smoker said:

I'm glad she did. I was being a wuss. It's looking freaking awesome and the whole neighborhood smells like oak and brisket. 

Yesterday was the first time I had neighbors wandering over to see what was cooking. They said it smelled too good not to come see. The fun part is all the homes in my neighborhood are on 3 acre plots - the smell was drifting I think... Fun stuff.

YukonRon

lousubcap said:

@YukonRon- A great gesture right there.  Going side by side or over/under with the protein? Above all I am sure you will have fun. Enjoy the cook and follow-on eats.

@lousubcap
Going stacked and crossed. Top one I am going to make chili with, bottom going to the Vets Home, it is a superior cut, they deserve it. I bought the other one with the idea of making a vat of chili for next week. It is so good, and I been wanting some.