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Untrimmed brisket. How do you prep?

2

Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    @SGH thanks for the responses!  I love reading them.  I don't always respond because what else is there to add?

    I used Franklins as a guide.  I got a little more aggressive on the hard fat than he did.  Time will tell.

    Btw, do you have a recommended boning knife?  I use my wood handled Chicago Cutlery knives, but I would like a solid composite handle like I see in all the videos.  Those seem much better for cleaning.

    I would rather light a candle than curse your darkness.

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  • lousubcap
    lousubcap Posts: 36,740
    No @SGH here (I'm sure he will be along) but I use a Victorinox boning knife that I found at Cabella's.  Really makes it easy to trim brisket or anything else.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SGH
    SGH Posts: 28,988
    edited March 2015
    Ozzie_Isaac said:

    Btw, do you have a recommended boning knife?  
    Of all the knives out there, boning knives are the ones that rely on "user feel" the most. Because of this, there are numerous types. Straight, curved, stiff, semi flexible, flexible, thin blade, wide blade and a combination of all the forementioned. That said, you will have to try different combinations and see which one feels the best and is appropriate for your style of cutting. For general use, the most popular by a wide margin is a 6" curved semi flexible wide blade. My personal favorite is the 5" curved semi flexible wide blade. It gives better accuracy and control when doing joint work.  There is no one boning knife that will do everything the best. That said, I own several. But here are the two in my opinion that will cover the widest array of tasks.
    5" curved semi flexible wide blade. This one is my favorite and most used for deboning and general meat work.
    5" straight stiff thin blade. This one is king and unchallenged for joint work. You can seperate joints with both ease and precision with this one.
    These two knife recommendations are for subprimals and smaller items such as turkey and chickens. That said, if you do your own carcass, split work and large primals, then a big breaker and a flank knife are the far superior choice. Again you need to see which feels best to you. However the two 5" knives I recomnened above can usually be used with precision by anyone. They neither are to large nor to small. I use and recommend both in either the Victorinox or Dexter Russel brand. For boning knives, I would not recommend buying the real expensive brands. Why? If you use it for what it is intended for, the knife takes a beating. You will wear it out or break it no matter how much you pay for it. When it comes to boning and breaking knives I find Victirinox hard to beat. Good knives that hold up well for the money. But you don't break the bank when you break or wear one out.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    Here is the one I trimmed this morning before putting it on At 9 am.  It is at 167 in a stall.  I trimmed 2 pounds off of it. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SGH
    SGH Posts: 28,988
    lousubcap said:
    No @SGH here 
    Brother I always appreciate the kind words and compliments. I really do. But that said, yall give me far more credit than I deserve. You have been one of the very solid posters and forum contributors from day one. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Lmidkiff
    Lmidkiff Posts: 442
    Thanks @SGH . That was very helpful to me. 
    McKinney, TX
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    @Ladeback69 Lookin good!  I thought you mentioned tenderizing in one of your posts?  Do you tenderize your brisket?

    @SGH thanks for the suggestions.  I will keep my eye out for those two knives.  The knives I used worked ok, but left a little to be desired.  The one that I had that worked the best was a 6" wide thin straight blade.  The long curved thick CC knife did not do well.

    I would rather light a candle than curse your darkness.

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    Oh, and my brisket is currently sitting at 176 in the flat and the pit is at 237.  I thought it would be done at 3 (started at 1am room temp), but I'm thinking it might be this evening.

    I would rather light a candle than curse your darkness.

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658

    I would rather light a candle than curse your darkness.

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  • Jeepster47
    Jeepster47 Posts: 3,827
    @Ozzie_Isaac ... it'll cook faster if you close the lid!

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • grege345
    grege345 Posts: 3,515
    Bump it up or no rush?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • SGH
    SGH Posts: 28,988
    If time is of the essence, you are well into the arena to safely really get up on the temp with no ill affect. Not saying that you should, but it's perfectly safe to do so at this point. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 36,740
    Don't push the finish-line.  You have too much invested.  Go with the feel in the flat.  And you can dial it up w/o any issues should you be up against the clock.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • pgprescott
    pgprescott Posts: 14,544
    Don't forget you need a couple hours resting time! 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    Not against any clock.  Other than work in the AM.  Family is on spring break so no issues with them.

    I'll just let it ride for now.  What temp do I start probing for tendrness?  I was thinking 195.

    @pgprescott thanks for the heads up on the rest.  FTC for 1hr min?

    I would rather light a candle than curse your darkness.

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    @Ozzie_Isaac I'm certainly no expert, but I've read if you're going to serve within the hour or so, just loosely tent on the cutting board. I think @cazzy posted that somewhere. 
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  • pgprescott
    pgprescott Posts: 14,544
    Ozzie_Isaac said:
    Not against any clock.  Other than work in the AM.  Family is on spring break so no issues with them.

    I'll just let it ride for now.  What temp do I start probing for tendrness?  I was thinking 195.

    @pgprescott thanks for the heads up on the rest.  FTC for 1hr min?
    Minimum in my opinion 2 is better. You won't be able to wait though!
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  • lousubcap
    lousubcap Posts: 36,740
    Regarding when to start to look for the feel-If you are running a high-end SRF or better wagyu then start in the low 180's. Beyond that then give it a check in the low190's.  You will likely get to the high 190's-low 200's before you are there.  Since there is no demand finish time then just let it run and rest as noted by @theyolksonyou.  Friggin banquet awaits!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    @lousubcap thanks for the advice.  Its prime from Costco.  I'll start in the 90s.

    I would rather light a candle than curse your darkness.

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    Checked at 192, point is like melted butter.  Flat has resistance.  Man does it smell good.  I wanted to lick the probe when I was done, but thats the dogs job.  Yes it looks the same as 2hrs ago.  I promise that was a new pic.


    I would rather light a candle than curse your darkness.

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  • Jeepster47
    Jeepster47 Posts: 3,827
    @Ozzie_Isaac ... just noticed how you placed the firebrick.  It shields the dome, Maverick and Boss probes all at the same time.  Neat.  All temps running close?

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    edited March 2015
    Dome temp has been 50deg.  high the entire cook.  Pretty sure I need to recal it.  Maverick probe and Flame boss have been within a few degrees.

    The controller gets back to temp after peeking within a few minutes.  Very pleased.

    Brick also shields the wires from direct radiant heat.

    I would rather light a candle than curse your darkness.

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  • Jeepster47
    Jeepster47 Posts: 3,827
    @Ozzie_Isaac ... a quick and dirty cal check would be to switch out the dome thermo with the one from your medium.  If the medium reads the same ... probably both are okay.  If the medium is different ... one or both need calibrating.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    Ok Q'masters, the whole brisket is like butter except a patch in the center.  If I pull and wrap for 2hrs will that soften up or do I smoke for another 45 minutes?  I'm dying to try some.

    I would rather light a candle than curse your darkness.

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    edited March 2015
    Whats wierd is 180 to 192 went fast.  Now its been at 194 for 1hr.

    *edit*  it just went from 194 to 192!?  Everything else is same temp.

    I would rather light a candle than curse your darkness.

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  • lousubcap
    lousubcap Posts: 36,740
    edited March 2015
    Okay-wierd that the center (presuming the center of the flat...) is still a bit tough.  If you plan a 2 hour carryover rest then I would pull and wrap now.  Easy for me to say as:
    a.  I'm not a Q'master and
    b.  not my brisket.


    All kidding aside if you are good except a small flat patch then wrap it up...Film at 11 :)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    @lousubcap thanks for the advice.  I bumped temp just a touch and pulled after about 20 more minutes.  As soon as the temp rose I yanked it.

    It is FTC now for another 1.5 hrs.

    Now just need to figure out the grain so I slice correct.  Heading to the Franklin video.

    I would rather light a candle than curse your darkness.

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  • cazzy
    cazzy Posts: 9,136
    I'll just leave this here.

    Unless you finish ahread of schedule, FTC is not required.
    Just a hack that makes some $hitty BBQ....
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  • Jeepster47
    Jeepster47 Posts: 3,827
    Since it's past dinner time back home, it looks like a 50/50 test would work.  Cut the brisket in half ... FTC one half and eat the other right now.  Then check out the FTC portion as a night time snack.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • lousubcap
    lousubcap Posts: 36,740
    @Ozzie_Isaac- Too late for this cook but next time, slice a notch off the flat perpendicular to the grain run and use as a reference once done.  On a crap shoot-Go 90* off the thin flat run-out absent any other indicators.  Now the Franklin video series will at least save the point.  And it's all gonna taste great! 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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