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Well I jacked up the brisket.

ryantt
ryantt Posts: 2,558
in EggHead Forum
As the title says I messed up the Christmas brisket.  We had our family Christmas today, and for some reason no one else likes ham so brisket it was.  Wife picked up a 20lb brisket for the occasion last week and on it went last night.  

Put it on last night around 4p and we finally hit temp this morning around 815am.  Yikes that was a long cook.   Well I let it cool on the counter for about 40 min prior to FTC.  

I’m guessing the FTC is the issue, bc the brisket was over.  I pulled it at 195 and it was just tender As in dang near perfect.  

Oh oh well live and learn, next time I’ll leave it out a little longer before FTC.

 
XL BGE, KJ classic, Joe Jr, UDS x2 


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Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Live and learn. At least you were brave enough to go for it in the first place. Sounds like brisket chili is in your near future. 
    Snellville, GA


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  • epcotisbest
    epcotisbest Posts: 2,176
    So I am guessing with my advancing age my reading comprehension is slipping. So what was the problem? Looks great!
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  • Don't Egg me on
    Don't Egg me on Posts: 57
    I’ve never let it cool prior to FTC, did you do that to stop the carry over cooking? 
    For what it’s worth the brisket doesn’t look bad, I’d eat it!
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  • lousubcap
    lousubcap Posts: 36,794
    Sorry to read that.  40 minutes should be enough to stop the carry-over cook but if you want a sure fire indicator the next time, use your quick read thermo and once the temp starts to drop you are good to go.  Got a great smoke ring-
    The point should have been fine given the high fat content but only spit-balling here.
    Thanks for posting. 

    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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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited December 2017
    The past few briskets I've cooked have been Myron Mixon style - hot and fast until probe tender, and straight into a hold with no cool down for least 2, preferably 4 hours or more.

    I've never had them overcook. 

    The color of the meat looks off in the 4th photo - darkest grain I've ever seen on a brisket. Maybe you just had a wonky brisket to start with? 
    Living the good life smoking and joking
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  • ryantt
    ryantt Posts: 2,558
    @epcotisbest it was over done, fell apart when I tried to slice.  Was sad 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • ryantt
    ryantt Posts: 2,558
    @SmokingPiney not sure if it was just a wonky brisket or not.    Can you explain more on Myron’s method.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited December 2017
    ryantt said:
    @SmokingPiney not sure if it was just a wonky brisket or not.    Can you explain more on Myron’s method.  
    @ryantt,

    I went to his class this past October. What we cooked rocked.The brisket is injected with a rich beef base, rubbed, and on the pit at 300 degrees for 2 hours to get some color. Myron uses water smokers, so this is one case case where a water pan will be useful on the Egg. I use a full sized serving pan about halfway filled with hot water. After 2 hours, it's pulled, panned over a rack, and tightly covered for 2 more hours or until probe tender. You can pull the water pan when you pull the brisket to pan. Myron uses a 205 IT as a gauge to start probing. 

    Once probe tender, time to hold - I use a Cambro to hold the pan. Myron uses moving blankets to cover the pan. FTC will work the same way. Hold for a minimum of 2 hours, 4 is preferable. Drain the pan juices into a fat separator when you pull the brisket. When you slice, dip the slices into the warmed clarified juice. 

    It's how he cooks for comps where time is of the essence. The only drawback I see with this method is you don't get that thick, rich bark you get from a long low and slow cook. With the injection, rub, and dip in the juice, it more than makes up for it. Pull it off right, and it absolutely rocks.

    PM me and I can give you more particulars if you're interested. 


    Living the good life smoking and joking
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    @SmokingPiney doesn't Myron check the 205 internal temp in the point?  Interesting method as I do love the bark, but I'll give it a shot.   can you share the recipe for the injection?  Santa brought me the Spitjack Injector and I'm looking for things to stick! 
    Milton, GA 
    XL BGE & FB300
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  • lkapigian
    lkapigian Posts: 11,549
    edited December 2017
    Looks like a winner to me---Personally I don't mind and have never had an issue ( that bothered me or my guests, with the carry over)- it cools and tightens anyway. I foil after the stall ( I don't mind a soft bark) when it probes easy, off the cooker into the cooler/oven/cambro-I like mine done at least 4 hours ahead of time- seems to be the sweet spot for me...I may like it better if I let the carry over stop a bit so I may try
    Visalia, Ca @lkapigian
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited December 2017
    GoooDawgs said:
    @SmokingPiney doesn't Myron check the 205 internal temp in the point?  Interesting method as I do love the bark, but I'll give it a shot.   can you share the recipe for the injection?  Santa brought me the Spitjack Injector and I'm looking for things to stick! 
    Myron does look for 205 on the point, but he stressed you have to temper this with probe tenderness. It usually corresponds. 

    His injection recipe:

    32 oz water
    2 tbs Minors Beef Base
    2 tbs Minors Au Jus Prep Base

    I use "Better Than Bullion" beef base since I can't find Minors. 


    Inject it lightly warmed into a room temperature brisket. No need to sit. 
    Living the good life smoking and joking
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  • nolaegghead
    nolaegghead Posts: 42,109
    I think it may have been somewhat overcooked or dehydrated when you took it off.  What temp did you cook at?
    ______________________________________________
    I love lamp..
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  • DoubleEgger
    DoubleEgger Posts: 19,174
    Nice smoke ring though 
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  • Jeremiah
    Jeremiah Posts: 6,412
    I overdid my last one too. It happens. 
    Slumming it in Aiken, SC. 
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  • ryantt
    ryantt Posts: 2,558
    @nolaegghead it was cooked at “250”.  It stayed + or - 10 degrees the whole cook.  

    Seemed to have a ton of moisture when I sliced it.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • milesvdustin
    milesvdustin Posts: 2,882
    Could have just been a sub par brisket. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • GoooDawgs
    GoooDawgs Posts: 1,060
    @SmokingPiney where do you buy the Minors beef base and au jus prep?   Do typical grocery stores carry that?
    Milton, GA 
    XL BGE & FB300
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited December 2017
    GoooDawgs said:
    @SmokingPiney where do you buy the Minors beef base and au jus prep?   Do typical grocery stores carry that?
    It should be available at grocery stores. Myron told us you can find it on Amazon if you can't find it locally. 
    Living the good life smoking and joking
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  • bgebrent
    bgebrent Posts: 19,636
    milesvdustin said:
    Could have just been a sub par brisket. 
    This is a real possibility.
    Sandy Springs & Dawsonville Ga
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  • ryantt
    ryantt Posts: 2,558
    @bgebrent I’m hoping it was just a bad brisket, but I think I didn’t let enough heat off prior to the FTC.   
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • DoubleEgger
    DoubleEgger Posts: 19,174
    I’ll pull one early if I know it’ll be FTC for a while. Same with butts. 
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  • Raymont
    Raymont Posts: 710
    Been there... I honestly think it was the brisket.. those "excel" (Walmart) briskets are not very predictable. They are hit and miss. Next time try a Costco prime brisket (about same price) if you can get one.  Your biggest variable is the beef itself.... that's where you should focus most of effort.

    Small & Large BGE

    Nashville, TN

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  • ryantt
    ryantt Posts: 2,558
    @Raymont I normally order from a local guy, but wife wanted something “big”.  She went to the gfs 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • atouchofsmokeWP
    atouchofsmokeWP Posts: 45
    ryantt said:
    @Raymont I normally order from a local guy, but wife wanted something “big”.  She went to the gfs 
    The only time intried a gfs brisket I was convinced it was trash. My Costco now sells the prime packers so I picked one up yesterday and will give it a shot on New Year’s Day 
    Franklin, TN
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  • ryantt
    ryantt Posts: 2,558
    Good luck @atouchofsmokeWP with your brisket.  Let us know how it turns out 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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