Brisket "take aways"

MCRyan · December 2015

I Egged a 14 lb Prime Grade packer for Christmas dinner. $2.69 per lb from Costco. Why not? We also severed turkey as a "back up" in case the brisky failed (I've ruined my share of brisket in the past through tests, living & learning, etc.). Well, I nailed it! folks! Best I've ever had!!! It was a complete hit. Here are some comments I'd like to share. Nothing "new" or extraordinary, just some simple observations:

* I waited an hour to get the Egg settled in to temp (250-275 range).
* The meat was close to room temp before I put it on, seasoned only with salt & pepper.
* I watched the clock only every couple hours to make sure heat was maintained.
* After about 7-8 hrs, the color was just about right. Internal temp was around 150-165. Wrapped it in foil.
* I then watched it every hour to check internal temp for the 190-195 degree "magic" and "prob like buttah".

All in I started around midnight Christmas Eve. 11-12 hours got me there. FTC'd prior to serving for several hours before an early dinner. The big take always is that it appears to be all about a consistent Egg temp and checking the internal temp of the meat (Duh!). Prime cut probably helped; since it had a perfect amount or marbling. Some pecan chunks helped to round out the flavor too.

Last but not least, we made the "Award Winning" Salado brisket chili recipe with left overs last night. That stuff is dangerously delicious!!! It'll be hard to go back to "regular" chili - whatever the hell that is...

Thanks for reading and Happy New Year from Texas!

stompbox · December 2015

I am about to embarq on my maiden brisket voyage on NYE, one thing that caught my eye was:

"The meat was close to room temp before I put it on, seasoned only with salt & pepper."

I read elsewhere to keep it refrigerated up to the point of putting it on the egg to get a good smoke ring as cold meat absorbs it better.

lousubcap · December 2015

@stompbox - you are right about the colder the beef the longer time in the temperature window for the ring but beyond that the beef start temp doesn't matter. (BTW-a 14 lb packer will take quite a few hours to go from fridge to close to room temp).
Just enjoy the cook and eats.

JohnInCarolina · December 2015

stompbox said:

I am about to embarq on my maiden brisket voyage on NYE, one thing that caught my eye was:
"The meat was close to room temp before I put it on, seasoned only with salt & pepper."
I read elsewhere to keep it refrigerated up to the point of putting it on the egg to get a good smoke ring as cold meat absorbs it better.

Don't chase the smoke ring with brisket. Many of us never see them, and it doesn't have anything to do with getting good brisket off the Egg.

stompbox · December 2015

JohnInCarolina said:

stompbox said:

I am about to embarq on my maiden brisket voyage on NYE, one thing that caught my eye was:
"The meat was close to room temp before I put it on, seasoned only with salt & pepper."
I read elsewhere to keep it refrigerated up to the point of putting it on the egg to get a good smoke ring as cold meat absorbs it better.

Don't chase the smoke ring with brisket. Many of us never see them, and it doesn't have anything to do with getting good brisket off the Egg.

10-4!

stompbox · December 2015

Also, I am a bit surprised that you cooked it in less than 1hr/pound. I supposed starting at room temp had a lot to do with that.

clintmiller · December 2015

With Costco prime briskets, less than 1 hour/pound is pretty normal for me. I cooked a 16-pound (before trimming) brisket for Christmas. Smoker was between 235 and 265 for the entire cook. The brisket was done in just over 11 hours. 11-12 hours is pretty normal for me.

I think it has to do with primes having more fat and that somehow reducing the cooking time. When I used to cook select briskets, 15-18 hours was more normal for me.

(I should also mention that I wrap in butcher paper. Not sure if that speeds up the cooks or not. It may speed them up a little. The OP wrapped in foil, which speeds up the cook significantly.)

MCRyan · December 2015

Great comments and feedback. I think that the prime grade, room temp & foil had a lot to do with the shorter cook time. There was still a decent amount of maroon-colored smoke ring to speak of. I watched the Franklin videos on YouTube prior to my cook just to revisit the basics. BTW - I wish I would have used butcher paper. I like it more than foil. Aside from that, I find it interesting that Franklin never mentions "set cook times" in his videos. Constant temp of the Egg (or whatever vessel is used), and internal meat temp are the primary keys. All the other variables offer slight nuances and subtle changes. A perfect example of this is his video where he does three packers: one wrapped in foil, the other butcher and the other wide open. All three were excellently cooked, but slightly different.

Again, the brisket chili was so good that I want to do another just for the chili!!!!!

clintmiller · December 2015

BTW, my 11-hour cook went straight from the refrigerator to the smoker.

MotownVol · December 2015

I guess I have been lucky, but I have never had an issue cooking Brisket. I have always used the same method and they have always been great. I follow Dr. BBQ's method of wrapping late in the cook and adding about a cup of coffee to the foil. Very good and moist. I am doing another 8 pounder for New Years Eve.

Cm23 · December 2015

I have cooked several briskets this year and the Costco Prime makes the biggest difference.

ryantt · December 2015

@stompbox if you want a "nice ring" a few chunks of cherrywood can help with that. But like many have stated the ring doesn't improve the flavor.

@MCRyan I'm happy you hit a brisket out of the park. I have had some bad briskets off the egg, it's a challenge. I learned to cook on an offset so this egg has been a little change. I think the thing that helps the most is to get a good quality piece of meat. Prime @ $2.69/lb is awesome.

MCRyan · December 2015

@ryantt Thanks! 10-4 on the offset comment. It is a change in technique for sure. The meat quality has to be a big part of it. Select and Choice cuts aren't nearly as forgiving. Separate points, or even worse, flats are a waste of time for me. I can never make those work and have learned the hard way. BYW - Finished the chili off this evening. It was even more awesome after marinating in the fridge for a day.

CtTOPGUN · December 2015

ryantt said:

@stompbox if you want a "nice ring" a few chunks of cherrywood can help with that. But like many have stated the ring doesn't improve the flavor.

Since we eat with our eyes and noses as well as our mouths, the ring enhances the experience for many. I substitute a bit of celary salt for some of the salt in the rub to promote the smoke ring(Accent if noone opposes MSG can be even better). I also use some cherry wood to enhance coloring.

Jim

Brisket "take aways"

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