Work brisket competition

Foghorn

Thanks for the follow-up and for putting yourself out there.

Powak

lousubcap said:

The point is usually a winner in non competition cooks simply because of the texture and flavour (nod).  The higher fat content gives more latitude in the finish window.  FWIW-

That’s a good point. I used to always specify that I wanted a point when ordering from the farm but this time I figured I’d be cool with either way. I did like how my buddies had more of the fat mixed throughout rather than a thick cap on one side. It was funny though, trying both side-by-side mine seemed like it was juicier and more tender But I think people liked the look of the point more because it looked more like a chuck roast or prime rib.

kl8ton

Thanks for sharing! Brisket is an unpredictable animal and you tangled with it! Bravo! I love threads like this!

Powak

Little extra flat for dinny tonight: 

fishlessman

I cook flats at higher temp with a really high amount of wood smoke. It's more like steak but it passes new England standards, there's no understanding of Texas brisket here.  It just might be your audience 

Canugghead

fishlessman said:

im still having difficulties wrapping my head around reheating in a crock

Since it was smoked to 160+ only, imo crock completed the cooking, more than just reheating. Fwiw that’s similar to how I do Montreal smoked meat - smoke to 165ish day(s) prior, gently steam about 3 hours till IT 200ish to serve.

Photo Egg

Powak said:

Legume said:

When is the judging?

Had our samples before lunch for voting. People ate and then we did the vote tally after lunch. My buddy won, 17 to 6. The general consensus was the two briskets were neck and neck but that I should’ve left the fat attached to the samples. I did not because I assumed even though it was absolute melt in your mouth deliciousness it would be visibly scary to folks not used to eating brisket. 

The other differences were my buddy’s was more of just a point and mine was more of a flat with a little bit of point. Also he cooked his fat size up, I cooked mine fat side down (first time doing that for me) and he took his off the smoker a couple days ago at 160+ internal and reheated, finished it in the crock here at work,m. Mine finished on the egg last night. And had a 2.5 hour FTC session before wifey and I sampled. I reheated mine unwrapped in the crock today until it hit 140-160.

The fat on mine was delicious and liquid-y tender but I do think I prefer the texture of fat that’s been cooked on top, with no wrap. All in all great competition, with some things learned for sure.

Next time, send your Buddy here for advice, and we’ll confuse the sh*t out of him. That should give you the win.
Enjoyed following your post. Glad you had fun. That’s all that really matters.

RyanStl

Sounded like a close competition with two great entries.

Powak

fishlessman said:

I cook flats at higher temp with a really high amount of wood smoke. It's more like steak but it passes new England standards, there's no understanding of Texas brisket here.  It just might be your audience 

I think you nailed it on the head here. My buddy who competed with me said even he preferred my brisket to his own. Said mine was straight up brisket and his was less cooked and more like the texture of corned beef.

fishlessman

Canugghead said:

fishlessman said:

im still having difficulties wrapping my head around reheating in a crock

Since it was smoked to 160+ only, imo crock completed the cooking, more than just reheating. Fwiw that’s similar to how I do Montreal smoked meat - smoke to 165ish day(s) prior, gently steam about 3 hours till IT 200ish to serve.

i do similar with pastrami except its finished in a pressure cooker with steam. not looking for crunchy bark with deli style sandwich meat

Money_Hillbilly

@Powak #1 rule for comps.  Always test and perfect methods before the comp.  If you really want to win next tIme smoke a full prime or Wagyu packer and plan your cook so you can take it directly out of the ice chest and slice and serve.  No crockpot!!

Powak

Money_Hillbilly said:

@Powak #1 rule for comps.  Always test and perfect methods before the comp.  If you really want to win next tIme smoke a full prime or Wagyu packer and plan your cook so you can take it directly out of the ice chest and slice and serve.  No crockpot!!

Definitely my next plan. Especially one of those SRF Black briskets. I kinda knew the crock pot was a chance taken as was cuttin a hunk off before the show, but the fat on top next time is the only thing in questioning.

RyanStl

I have always done fat on top, but didn't really think it was all that critical. I also heavily trim the fat cap

Powak

RyanStl said:

I have always done fat on top, but didn't really think it was all that critical. I also heavily trim the fat cap

In the past I always cooked with the fat on top, didn’t do any trimming or wrapping and the fat would be amazing. Like beef bacon.

RyanStl

My kids complain if meat is too fatty, so I trim a lot. My dogs do not complain 

Photo Egg

Powak said:

RyanStl said:

I have always done fat on top, but didn't really think it was all that critical. I also heavily trim the fat cap

In the past I always cooked with the fat on top, didn’t do any trimming or wrapping and the fat would be amazing. Like beef bacon.

That’s a whole new can of worms. But I go fat cap up on my offset and cap down on my Eggs.  Because they hold so much moisture, I like to trim tighter to get more crust.

Powak

Aight a buddy at work liked my brisket so much he’s having me smoke a little 5 pound flat for his birthday party. I’ve never done one this small. Should I wrap it or do small flats not need that?

Photo Egg

Powak said:

Aight a buddy at work liked my brisket so much he’s having me smoke a little 5 pound flat for his birthday party. I’ve never done one this small. Should I wrap it or do small flats not need that?

I would definitely wrap it at the stall with a little beef broth or better than bouillon mixed with a little water or apple juice. 
Would have been better to start with a full brisket and just cut him off a chunk.

Powak

Photo Egg said:

Powak said:

Aight a buddy at work liked my brisket so much he’s having me smoke a little 5 pound flat for his birthday party. I’ve never done one this small. Should I wrap it or do small flats not need that?

I would definitely wrap it at the stall with a little beef broth or better than bouillon mixed with a little water or apple juice. 
Would have been better to start with a full brisket and just cut him off a chunk.

Totally agree. Would injecting help with a little guy like that?

Langner91

It won't hurt it!

Powak

Do you wanna run those little guys turbo? Get more bark quick?

lousubcap

I always (like forever) shy away from turbo, especially with a flat.  The lean makeup is not conducive to hot and fast on a relative scale.  You cooked a flat for the cook-off, trust the process then and what you learned to adjust for this one.  No need to reinvent the wheel.  FWIW-

Mark_B_Good

Photo Egg said:

Powak said:

Aight a buddy at work liked my brisket so much he’s having me smoke a little 5 pound flat for his birthday party. I’ve never done one this small. Should I wrap it or do small flats not need that?

I would definitely wrap it at the stall with a little beef broth or better than bouillon mixed with a little water or apple juice. 
Would have been better to start with a full brisket and just cut him off a chunk.

I now inject with vegetable broth before I start the cook, and then again just before I wrap ... beef broth I find turns the brisket too salty. But of course, you could try no salt beef broth ... I experimented with low salt beef broth, and didn't like how salty it turned out.  The vegetable broth tasted WAY better.

Foghorn

lousubcap said:

I always (like forever) shy away from turbo, especially with a flat.  The lean makeup is not conducive to hot and fast on a relative scale.  You cooked a flat for the cook-off, trust the process then and what you learned to adjust for this one.  No need to reinvent the wheel.  FWIW-

Totally agree with this.

lkapigian

Mark_B_Good said:

Photo Egg said:

Powak said:

Aight a buddy at work liked my brisket so much he’s having me smoke a little 5 pound flat for his birthday party. I’ve never done one this small. Should I wrap it or do small flats not need that?

I would definitely wrap it at the stall with a little beef broth or better than bouillon mixed with a little water or apple juice. 
Would have been better to start with a full brisket and just cut him off a chunk.

I now inject with vegetable broth before I start the cook, and then again just before I wrap ... beef broth I find turns the brisket too salty. But of course, you could try no salt beef broth ... I experimented with low salt beef broth, and didn't like how salty it turned out.  The vegetable broth tasted WAY better.

I don;t inject often, used to use stock, but once I started using an injection with phosphates , it is all I use ( when I inject ) Typically I inject Chuck Rolls , which I do a lot of, they tend to be a 24 hour cook 

pgprescott

lkapigian said:

Mark_B_Good said:

Photo Egg said:

Powak said:

Aight a buddy at work liked my brisket so much he’s having me smoke a little 5 pound flat for his birthday party. I’ve never done one this small. Should I wrap it or do small flats not need that?

I would definitely wrap it at the stall with a little beef broth or better than bouillon mixed with a little water or apple juice. 
Would have been better to start with a full brisket and just cut him off a chunk.

I now inject with vegetable broth before I start the cook, and then again just before I wrap ... beef broth I find turns the brisket too salty. But of course, you could try no salt beef broth ... I experimented with low salt beef broth, and didn't like how salty it turned out.  The vegetable broth tasted WAY better.

I don;t inject often, used to use stock, but once I started using an injection with phosphates , it is all I use ( when I inject ) Typically I inject Chuck Rolls , which I do a lot of, they tend to be a 24 hour cook 

Yep, the commercial injections contain phosphates and are like magic when it comes to moisture retention. More expensive, maybe. Demonstrably better results, absolutely. 

Powak

My buddy came in yesterday and said that was the best brisket he’s had in his entire life. I’ve returned to binding with mustard and using Denny Mikes multipurpose rub. Injected with Kosmos Q brisket reverse blend mixed with water. Wrapped at 170 in butcher paper and then wrapped over that with foil at 175 to finish it up quick. Loving the results. Thinking I’d like to try injecting and doing no wrap during the cook, just wrapping for FTC for an extra chance at even more bark. These pics were taken at wrap time.

Photo Egg

Powak said:

My buddy came in yesterday and said that was the best brisket he’s had in his entire life. I’ve returned to binding with mustard and using Denny Mikes multipurpose rub. Injected with Kosmos Q brisket reverse blend mixed with water. Wrapped at 170 in butcher paper and then wrapped over that with foil at 175 to finish it up quick. Loving the results. Thinking I’d like to try injecting and doing no wrap during the cook, just wrapping for FTC for an extra chance at even more bark. These pics were taken at wrap time.

Looks fantastic!

Pook

I don’t want to offend anyone but I also just have to tell the truth. I tried the vinegar and sugar slurry recommended on this thread on some ribs last night and they went straight into the trash. Maybe I didn’t use the right kind of vinegar (just regular vinegar) but my daughter wouldn’t even take a bite of them they smelled so bad. I took one bite and wished I hadn’t. The meat was just nasty too. Super mushy. We had to call out for pizza after 6 hours of smoking ribs.