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

YukonRon

Late entry, had guests over. Turned out great.
Some damage was done:

Plate shot, 4 bean salad, cheesy garlic potatoes, pasta salad.....big red French blend to wash it down.

Awesome cook. Juicy for hours.

alaskanassasin

Brisket turned out great!  This is what we brought home... 18lb brisket... my nephew is 6’3 just finished 6th grade and he has “a little” brother..
 Thank you for all the help!

caliking

I love America. And this thread. 

I’m getting the brisky meat sweats just looking at all the beauties cooked this weekend. Fantastic!!

bgebrent

Just ordered 3 black briskets thanks to this thread. Anyone up for a go fvnd me.  Thanks Frank.

YukonRon

bgebrent said:

Just ordered 3 black briskets thanks to this thread. Anyone up for a go fvnd me.  Thanks Frank.

Don't know who has the bigger problem, I did too.

mEGG_My_Day

@lousubcap - that looks awesome.  Question- do you always separate the muscles into sections prior to slicing? 

Killit_and_Grillit

@thetrim you should have posted a pic with your kid. 

Guaranteed to make your brisket moist and delicious.

R2Egg2Q

R2Egg2Q said:

R2Egg2Q said:

Two 12+lbs (before trimming) prime packers on the XL now.

Earlier this AM before wrapping the top one in butcher paper and swapping positions from top to bottom.


Bottom one to top


Wrapped the 2nd one about 50 mins later.

Both off within 15 minutes of each other and waiting before wrapping in foil and towels and into the cooler.



Looking forward to lunch!

Lunch was good.  In my haste to serve I forgot to take a picture until after everyone ate.  



And for dinner tonight, brisket #2.  

The Cen-Tex Smoker

Fantastic work everyone and very fun thread to follow. Thanks to Frank for starting it! Always fun to hit one out of the park but today was not my day. That said, I really enjoy watching how many others from all over are doing their thing with this ornery cut of meat. 

thetrim

Few things in egging life are better when you nail a brisket.   Today wasn’t one of my best efforts, but I still had a good time w/ great friends and Family.  Sadly,  Memorial Day means so much more since Sep 11, 2001. 

Focker

Great thread y'all.
I'm sorry.  For the record, I knocked it onto Waveland, with a $3.88/lb Fareway special .....and brisket still sucks.  

JohnInCarolina

caliking said:

I love America. And this thread. 

I’m getting the brisky meat sweats just looking at all the beauties cooked this weekend. Fantastic!!

Seconded!

thetrim

lousubcap

mEGG_My_Day said:

@lousubcap - that looks awesome.  Question- do you always separate the muscles into sections prior to slicing? 

@mEGG_My_Day I always separate at the approximate flat to point seam.  That way I offer lean or fatty options to the consumers.  Whatever works for you is the way to go.  

Brisket_Fanatic

Turned out ok but not my best effort. Had to crank it up to 400 for the last 30 for the beast to finally give up. 

mEGG_My_Day

lousubcap said:

mEGG_My_Day said:

@lousubcap - that looks awesome.  Question- do you always separate the muscles into sections prior to slicing? 

@mEGG_My_Day I always separate at the approximate flat to point seam.  That way I offer lean or fatty options to the consumers.  Whatever works for you is the way to go.  

Thanks - I kinda struggled to slice mine this weekend (part of that is due to a poor quality knife - I'll be upgrading that shortly).

Your method looks easier and certainly easier to get against the grain when you get to the point. 

lousubcap

@mEGG_My_Day - Aaron Franklin has a great video on the whole slice deal (liked here):
https://www.youtube.com/watch?v=sMIlyzRFUjU  
Takes all the mystery out of it.  
BTW- one key point-I always cut a notch off the end of the flat perpendicular to the grain run so I know the direction to slice once the meteorite has been created.  FWIW-

mEGG_My_Day

lousubcap said:

@mEGG_My_Day - Aaron Franklin has a great video on the whole slice deal (liked here):
https://www.youtube.com/watch?v=sMIlyzRFUjU  
Takes all the mystery out of it.  
BTW- one key point-I always cut a notch off the end of the flat perpendicular to the grain run so I know the direction to slice once the meteorite has been created.  FWIW-

Thx - great video.  I did the notch trick.  I think my problem was a really thick bark and a poor knife. 

thetrim

@mEGG_My_Day get that knife Franklin talks about.  It usually only about $30 on amazon

The Cen-Tex Smoker

thetrim said:

@mEGG_My_Day get that knife Franklin talks about.  It usually only about $30 on amazon

Makes a great bread knife too. Dexter Scalloped Slicer, I believe it’s called. 

Focker

If you smoke meat, you need this knife.  Ham, roasts, turkey, brisket, etc, it's a bargain beater IMO.  And I have a Shun 9" hollow ground slicer that retail's for 6 times as much.  And Shun's Classic bread knife, which is probably about the same difference price wise.   

It holds a permanent spot in my camp knife roll with a paper towel roll cover as it's sharp AF, so be careful. 

I'm no pro, but I used to notch the flat.
Anymore, just get a grain visual on the flat after trimming, before applying rub.  And cut 90 deg from that after cooking.  No need to trim any more off a packer, enough is enough. 

mEGG_My_Day

Thanks all for the advice - just ordered the Dexter-Russell 12inch on Amazon.  It was $19.74!!   Looks to be an amazing price for a knife that gets such good reviews.  It will arrive on Friday.  I’m  tempted to do another brisket this weekend to take advantage of lessons learned after the first one.  But we have a wedding and a few other commitments, so maybe the weekend after that. 

Wooderson

Now that the dust has settled.  12.5 pound brisket. Kosher salt and fresh ground pepper run after rubbing meat with vinegar.  Smoked for 3hrs then mopped with vinegar, salt and red pepper flakes.  Panned and covered with aluminum foil with red wine, Apple juice and orange juice.  Rested for 3 hrs.

Focker

mEGG_My_Day said:

Thanks all for the advice - just ordered the Dexter-Russell 12inch on Amazon.  It was $19.74!!   Looks to be an amazing price for a knife that gets such good reviews.  It will arrive on Friday.  I’m  tempted to do another brisket this weekend to take advantage of lessons learned after the first one.  But we have a wedding and a few other commitments, so maybe the weekend after that. 

Wow!  That's a great deal!

One thing I learned from an egghead buddy years ago....don't use it on your nicer cutting board, as it will chew it up.  Even "self-healing" end grain isn't safe. 

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). 

Lemons to lemonade. 30 hours in the Sous Vide turned out a pretty nice gooey brisket flat. Mixed in some left over burnt ends and point fat and turned out some pretty damn good chopped.  Nothing went to waste and now I have sammies for the week. 

mEGG_My_Day

Focker said:

mEGG_My_Day said:

Thanks all for the advice - just ordered the Dexter-Russell 12inch on Amazon.  It was $19.74!!   Looks to be an amazing price for a knife that gets such good reviews.  It will arrive on Friday.  I’m  tempted to do another brisket this weekend to take advantage of lessons learned after the first one.  But we have a wedding and a few other commitments, so maybe the weekend after that. 

Wow!  That's a great deal!

One thing I learned from an egghead buddy years ago....don't use it on your nicer cutting board, as it will chew it up.  Even "self-healing" end grain isn't safe. 

Thx @Focker for the advice - duly noted.