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My 1st Brisket

Matt86m
Matt86m Posts: 471
edited July 2018 in EggHead Forum
Posted earlier about a small, very small brisket I had. Only 3.5lbs from a home raised steer that I bought 1/4 of a cow from a friend. He and his parents have been raising their own meat for 30+ years.

Never done a brisket before, asked for advice on here and got some good info. Thank you, that's why I joined. I'll share successful cooks as well as failures. 

Simple S&P for seasoning. BGE XL cleaned and stacked with Fogo. Plate setter legs up with a drip pan filled with water. Had mesquite on hand so that's what I used. 

She ran 250-275* the entire time. Was a little surprised that this little hunk of flesh took as long as it did but I was along for the ride. Wrapped it at 175* in butcher paper. 9 hours of cooking and pulled it off at 205* and into the cooler. We had somewhere to be so no time to rest before going in but we came home 4 hours later and to my surprise it was still at 144*

To me, I got lucky. I am part of team RBLTGbbq (Rather Be Lucky Than Good - should have some shirts made up) 

Here are the pic's. thanks for looking. Be critical, I can take it. Wife was loving it and now I am on the hook for a full size come Christmas.












The slices are only 4-5'' long. I spritzed it with apple juice/apple cider vinegar 50/50 mix a couple times. It was pull apart tender. Good smoke flavor. I took a video of a 1 finger press and it oozed juice. This has me stoked to do another, I just hope I can repeat this cook again.
XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
 
IG -->  matt_86m
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Comments

  • unoriginalusername
    unoriginalusername Posts: 1,146
    Looking good 
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    It looks like you got the point and not much of the flat.  I’d be thrilled to be able to buy brisket in a high point:flat ratio as I love the point.  Looks good.  Your slice looks a little thick for the “drape over the knife” shot but if it was tender and tasted good that’s all good.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
    I'd buy shorty briskets like that all day long!

    Looks like you could get 4 on at the same time no problem...Try different rubs? wrap/no wrap? Maybe go mad scientist on one!
    Gittin' there...
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  • Gravytrain84
    Gravytrain84 Posts: 322
    That’s awesome. I wish Costco sold the points like that.  
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  • lousubcap
    lousubcap Posts: 36,793
    Nailed that cook. Congrats.
    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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  • YukonRon
    YukonRon Posts: 17,261
    The images shared are awesome. It appears as though you have some fab meals coming your way. 9 hours on a brisket cook is not unusual, especially one like you have.
    Great presentation, thank you for posting.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • blind99
    blind99 Posts: 4,974
    that's a beautiful hunk of beef.  looks like you did it proud.  i really like the way that bark turned out.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Matt86m
    Matt86m Posts: 471
    Thank you. I was at Costco last night and there were 4 to choose from. a 9+ lb prime made it into the cart somehow. That will be my next go round. I hope I can repeat this cook.

    I got brisket fever!
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • jaydub58
    jaydub58 Posts: 2,167
    Those sliced shots are money!
    John in the Willamette Valley of Oregon
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  • Foghorn
    Foghorn Posts: 10,227
    That looks awesome.  

    You said you want constructive criticism.  I think most of us would use a little more rub and slice the meat a little thinner.

    But that looks better than 80% of the briskets I cook so feel free to ignore that advice and replicate this success.  

    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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  • Matt86m
    Matt86m Posts: 471
    I appreciate the feedback. Here is the final pic,,,cause it all gone. This was at the butt end. Still good the next day.

    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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