National Brisket Day (May 28) landing thread for that meteorite you created throughout the weekend

The Cen-Tex Smoker

thetrim said:

She started cooperating once I kicked it to 275.  I pulled it off.  She was on there just under 14 hours.  It was a 15.4# pre trimmed, and I trimmed a lot.  

Sounds about right to me. Sometimes the cow needs a kick in the arse. 

dsrguns

All done. Pulled at 193IT. Happy Memorial Day everyone.

lkapigian

thetrim said:

Texas Caviar is done.  This will sit in the fridge overnight.   When I serve it, I’ll add some cilantro with it.  This is good as a side dish or served w/ tortilla chips.   

Please expand on the recipe, looks amazing

mo11217

Only my second brisket attempt but thanks to yalls advice/tips it turned out great. Started as an 11 lbs Select from Walmart. Can’t wait to get my hands on better cuts! 

Gonnaneedabiggeregg

Started Saturday night.  Sous Vide at 150c for 36 hours.  Now on the XL for some smoke for dinner tonight.  8.5 lb packer from Restaurant Depot.  HMD and HNBD!

lousubcap

@mo11217 - welcome aboard and enjoy the journey.  Above all, continue to have fun.
Way to get after it.  Nailed that hunk of protein.  Great ring as well.  Congrats.  

kingsmoke

I feel like I did something wrong by finishing in less than an hour per pound , but with that being said the tenderness and flavor were outstanding. My plate presentation skills are not very good yet , Too excited to cut and start eating. Just a simple kosher and fresh ground black pepper rub with a  sprinkle of smoke paprika and garlic powder. Smoked with pecan,  cherry and rockwood.

CigarCityEgger

Had a Memorial Day plan switch, so wasn’t able to grab a big hunk of brisket, but publix had a small flat, so figured I needed to contribute 


Hope everyone had a great weekend and remember those who’ve served. Cheers 

thetrim

Looks great @CigarCityEgger

nolaegghead

YukonRon

17.5 # prime after trim, needs a couple more degrees before pulling, I will let it stand for 20 to 30 minutes after pulling, then, I will FTC the brisket until serving.

Smobot used for this one, and it has been absolutely flawless, thus far.

17 hours, thus far, on the cook at 225F.

kingsmoke

Looks awesome @nolaegghead

JohnInCarolina

I think you’re going to end up with a solid smoke ring, there @YukonRon

thetrim

Feel obligated to post a pic, but this one is headed to the chili pot. 

YukonRon

JohnInCarolina said:

I think you’re going to end up with a solid smoke ring, there @YukonRon

We will see, I set it out for a couple hours prior to cooking, I seem to have better luck with the Primes from Costco that way. I hope it will produce a ring, but if not, I know it will be good.

lousubcap

@thetrim - was the chili pot the plan or did it become the audible??

thetrim

Broke out the diamond plate for this one. 

The Cen-Tex Smoker

Had to turn on the jets for mine. Movie at 7 eating at 5:30. Was 164 just now. Wrapped and temp cranked. Not much time to rest today. We shall see

thetrim

lousubcap said:

@thetrim - was the chili pot the plan or did it become the audible??

lousubcap said:

@thetrim - was the chili pot the plan or did it become the audible??

It was an audible.  A little dry on this one.    I had a nice streak of fabulous efforts. This one wasn’t so great.    It’s been in the freezer for a couple years, so that probably didn’t help. 

nolaegghead

yesterday after a trim and just used Montreal as a rub.  costco prime 14lb, 13 after trimming 


used oak and pecan, lots of it. 14 hrs.  home run, one of my bests

nolaegghead

...and SWMBO's iPhone pics, looks totally different.   i was out and had her check for tenderness via phone...took a few calls, but she pulled it off at the perfect time.  let it rest uncovered for an hour, then another under a loose foil tent.

The Cen-Tex Smoker

It all came together. Wrapped and bumped the temp. Brisket went from 164-203 in one hour. Ribs shaped up at the same time. Texas Trifecta. Brisket, Ribs, sausage from our pigs. 



And bge lump-lighter for a month (brisket fat soaked butcher paper in a coffee can). 

thetrim

Here are some others pics of the sides we had. 

The Cen-Tex Smoker

The Cen-Tex Smoker said:

It all came together. Wrapped and bumped the temp. Brisket went from 164-203 in one hour. Ribs shaped up at the same time. Texas Trifecta. Brisket, Ribs, sausage from our pigs. 



And bge lump-lighter for a month (brisket fat soaked butcher paper in a coffee can). 

Dang. Brisket was WAY under. I stuck it over and over and it felt right. Guess I was just too rushed. Point was good but flat was rubber. Ribs and sausage were good. Brisket in the Sous Vide for 24 hours for the attempted rescue. Worst one I’ve done in 15 years. 

Off to the movies. 

Brisket_Fanatic

The Cen-Tex Smoker said:

Had to turn on the jets for mine. Movie at 7 eating at 5:30. Was 164 just now. Wrapped and temp cranked. Not much time to rest today. We shall see

I’m in the same boat. Was at 176 & 330 and planing to eat at 6.  Wrapped and heat at 325 and still only at 190 and still dam tough. It’s now 640 and guessing lll be eating alone. Sometimes these things really piss me off but whatever. It’s just us and youngest wouldn’t eat it anyway. 

Brisket_Fanatic

The Cen-Tex Smoker said:

The Cen-Tex Smoker said:

It all came together. Wrapped and bumped the temp. Brisket went from 164-203 in one hour. Ribs shaped up at the same time. Texas Trifecta. Brisket, Ribs, sausage from our pigs. 



And bge lump-lighter for a month (brisket fat soaked butcher paper in a coffee can). 

Dang. Brisket was WAY under. I stuck it over and over and it felt right. Guess I was just too rushed. Point was good but flat was rubber. Ribs and sausage were good. Brisket in the Sous Vide for 24 hours for the attempted rescue. Worst one I’ve done in 15 years. 

Off to the movies. 

It happens as I’m about to join you. Good thing your other stuff turned out. Enjoy the movie!

Fayborg

Here is my Saturday brisket.  SRF Black, 15lbs , Oakridge Black Ops Brisket Rub. My apologies on the finished sliced picture. But thanks to friend I have at least one. Turned out great.  

TEXASBGE2018

Here’s mine started at 3am with Rockwood and 5 hickory chunks. Took 11 hrs. Coated with meat church holy cow. 11lbs plus I ended up getting a 2lb extra point attached somehow so the meat gods must have been smiling down on me. Couldn’t get a cut shot because little and big hands kept picking away.

lousubcap

Here's the meteorite just after removal from the BGE:

Hard Core Carnivore Black for the rub.
My son got the below pic (not me based on the quality) just before slicing on demand: (flat on the left, point split the right two hunks).
Until the next brisket cook or Tuesday May 28, 2019 (NBD) when we will do it again. 

thetrim

Great looking result! @TEXASBGE2018