Brisket goes on tonight...

Cremon · June 2014

@caliking that is absolutely beautiful. I can only imagine how good that must have tasted! Now I want to do a brisket in mine eventually.

KenfromMI · June 2014

I think his original post may have said he was just going to rest it in the drip pan, probably for ease and conserving foil pans. Looks like he laid it on foil to keep it out of the gunk.

caliking · June 2014

I usually rest it on a foil snake to keep it out of the drippings. Plus makes it much easier to pull the brisket off the egg and take inside. The foil snake is made out of 4-5 ft of HDAF rolled into a long snake and coiled in the bottom of the pan.

cazzy · June 2014

Got ya...I read that earlier but forgot about it. Hope it holds up during the rest...that's a long time.

NPHuskerFL · June 2014

I've banned my vocabulary of HDAF. >:) oh crap now it probably saved it again! Lol
@caliking‌ sliced yet?

caliking · June 2014

Nope. T-1.5hrs to slicing. I could have cooked another brisket in the time I've been holding this one!

nolaegghead · June 2014

I've held for 10 hours and it was still steaming hot. So it's not just me, these high fat briskets cook faster.

travisstrick · June 2014

I held one last week for 11hrs

caliking · June 2014

Ok. Good to know. Maybe it won't be a disaster.

SGH · June 2014

@caliking‌
Just a tip my friend. If your oven has a 160 degree setting use it. Why? Most non commercial ovens will heat about 10 degrees higher than where set before cycling off. If you use the 160 degree setting the highest temp in the oven will be around 170 degrees. If you use the 170 degree setting your oven may approach or exceed 180 degrees before cycling off which may result in a dry product. If you have a commercial oven then you can set it at 170 degrees without any issue. Not trying to jump in in my friend. Just offering a tip that has worked for me. Your food looks fantastic. Enjoy.

travisstrick · June 2014

The stove makes it dry in my experience. I wouldn't do it.

SGH · June 2014

@travisstrick‌
I try to avoid the oven as well. But I have been forced to use it in a pinch before. I add a shot off beef broth to the package when Im forced to use the oven for insurance. But I do agree that the oven is not the best choice if you have a alternative means.

nolaegghead · June 2014

I've used the oven before. I warm it to 170 and shut it off. Put in the food. About once or twice an hour I'll turn it on and let it warm up to 170 again. Anymore I just use my Pelican or Engel cooler.

KenfromMI · June 2014

I don't see why if tightly wrapped the oven would make it dry. I use my old electric cookshack for a warming unit all the time even after meat is pulled for parties etc.

caliking · June 2014

Ok. The verdict is in. Brisket was tender, but a little on the dry side. It was sliced and plated, so ended up drying out a bit more. Maybe good, but not outstanding. Folks seemed to like it though, and I got numerous compliments.

The part of the flat that was under the point was super moist. I did the gentlemanly thing and left the point with the host who is a widower. It should be good for a few meals either chopped up, or in chili, spaghetti sauce etc.

Lesson learned:

- Prime briskets cook FAST. Next time I'm planning for 8hrs cook time, 2 hrs FTC, and that's it.

@SGH - my oven only goes down to 170°F so that where I kept it, wrapped in HDAF and a big towel, for 8hrs. Then 2hrs in the cooler until it was served. If I had up to 6hrs I would have put it in the cooler, but was worried about the long rest today. I though thought about beef broth, but was feeling lazy at 4am.

nola - I though about letting it FTC in my Pelican, but was nervous about it being in there for 10hrs.

anzyegg · June 2014

It still looks mighty tasty to me.....love brisket

KenfromMI · June 2014

Next time try the injection from Howtobbqright.com. I haven't had a dry Brisket since using his injection recipe.

Brisket goes on tonight...

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