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Brisket Help

TCT
TCT Posts: 168
in EggHead Forum
1st brisket is on now and 190 IT. Once it "probs like buddah" how long to let it sit before slicing? Hoping it tastes 1/2 as good as it smells!

Craig

Cockeysville, MD

LBGE and a large list of stuff I want

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Comments

  • lousubcap
    lousubcap Posts: 36,866
    Given you have hit the promised land, then you can go anywhere from 15-60+ minutes til slicing.  I would go long if your schedule affords.  YMMV-
    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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  • TCT
    TCT Posts: 168
    Thanks! If pix are worth it, will post later.

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • Philly35
    Philly35 Posts: 859
    We will need to see those pics!
    NW IOWA
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  • SGH
    SGH Posts: 28,989
    TCT said:
     how long to let it sit before slicing? 
    In my humble opinion, it's not a exact time. It's allowing it to cool into the 140-145 degree arena. At this point the brisket has relaxed and redistributed all the juice that it's going to. Just my thoughts my friend. 

    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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  • TCT
    TCT Posts: 168

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • TCT
    TCT Posts: 168
    Above are the brisket pix. Happy with the results given first try!! Thanks for the help!

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • bill37
    bill37 Posts: 127
    Where is Cockeysville,MO   Brisket looks great I bet is taste good also
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  • TCT
    TCT Posts: 168
    Cockeyesville is about 20 miles north of Baltimore. Thanks and it did taste good. Looking forward making it better next time!!

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • Foghorn
    Foghorn Posts: 10,228
    Outstanding.  Well done.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SGH
    SGH Posts: 28,989
    Foghorn said:
    Outstanding.  Well done.
    My thoughts exactly. 

    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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  • TCT
    TCT Posts: 168
    Thanks @Foghorn and@SGH!! High praise indeed!!

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • TCT
    TCT Posts: 168
    @SGH

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • Foghorn
    Foghorn Posts: 10,228
    Next time, wrap it in butcher paper when it gets to about 160 and you are happy with the bark.  Then slice it only as you serve it to be immediately eaten - and as you serve it, drag it through the brisket juice that collected in/on the paper on it's way to people's plates.  It will take you to the next level.

    I did one last weekend and had some as leftovers 6 days later.  I microwaved it at 30% power under a moist paper towel to get it warm.  It was hard as a rock when it came out of the refrigerator, but when it got warm it compressed like sponge cake when I pushed on it.  It was about 90% as good as it was initially.  I probably should have wrapped it in the butcher paper inside a ziplock for storage to save more of the juicy goodness...

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Monty77
    Monty77 Posts: 667
    Looks perfect to me, congrats
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Philly35
    Philly35 Posts: 859
    Good job. It looks pretty small and those are the hard ones. Looks like there was a little point in there and that always helps. 
    NW IOWA
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  • lousubcap
    lousubcap Posts: 36,866
    Great result-especially given the size.  Well done.
    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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  • rmercier
    rmercier Posts: 212
    Looks perfect. Recipe and cooking instructions please
    LBGE in Northern VA
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  • ar15203
    ar15203 Posts: 86
    I cooked a brisket this weekend and the flat was good but the point fell apart when I sliced it. I had to turn the point into pulled beef. Any suggestions? 
    XLBGE, Egging in NH
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  • TCT
    TCT Posts: 168
    Will try and answer all with this post. Yes, it was small - 5lb. Only cooking for two so didn't want too much. Too inexperienced to know better!! @rmercie r As far as "recipe" really treated it like a pork butt. Rubbed with Oakridge Black Ops, cooked indirect with dome of 260 - 250. Point was in the back of the Egg so flat was in the front. Put on @ 12:00 figuring 5 hours, but hit stall at 160 for a little over an hour. 193 IT @ 6:30, Pulled @ the "buddah" probe 197 @ 7:00. Was great tonight second time around! @ar15203, not a clue. Post to general discussion and see what the real pros say

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • pgprescott
    pgprescott Posts: 14,544
    Nothing wrong with that nugget. Yum yum yummmmm!
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  • SGH
    SGH Posts: 28,989
    ar15203 said:
    I cooked a brisket this weekend and the flat was good but the point fell apart when I sliced it. I had to turn the point into pulled beef. Any suggestions? 
    Before I answer, allow me a question if you will. Did it crumble? If yes, then the point somehow over cooked. Crumbling can only come from over cooking. Nothing else will cause it. If it didn't crumble, what exactly did it do? 

    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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  • ar15203
    ar15203 Posts: 86
    SGH said:
    ar15203 said:
    I cooked a brisket this weekend and the flat was good but the point fell apart when I sliced it. I had to turn the point into pulled beef. Any suggestions? 
    Before I answer, allow me a question if you will. Did it crumble? If yes, then the point somehow over cooked. Crumbling can only come from over cooking. Nothing else will cause it. If it didn't crumble, whatexactly did it do




    When I tried to slice through it the fibers shredded into long stripes. I did not have the best knife for slicing and it look messed up so I shredded by hand. Looked like pulled pork. 
    XLBGE, Egging in NH
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  • SGH
    SGH Posts: 28,989
    @ar15203
    With your clarification above, it sounds like it was cooked pretty close to right. If it was under cooked it wouldn't shred easy and again if it was over cooked it would crumble. Sounds like it's time for a better knife or at least a sharpening on the one you have. When cooked properly, a dull or piss poor knife can and will pull shreds my friend. 

    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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  • ar15203
    ar15203 Posts: 86
    edited August 2015
    Thanks @SGH
    XLBGE, Egging in NH
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  • SGH
    SGH Posts: 28,989
    ar15203 said:
    Thanks @SGH
    My pleasure as always brother. 

    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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  • blasting
    blasting Posts: 6,262
    @TCT  I was pretty happy with my dinner tonight, until I saw yours.  Nicely done.
    Phoenix 
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  • lousubcap
    lousubcap Posts: 36,866
    @ar15203- sounds like you may have cut the point with vs against the grain.  When you get a chance give the Aaron Franklin brisket "payoff" video a look.  Takes any mystery out of slicing a packer brisket.  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.  
    · Share on FacebookShare on Twitter

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