want to make a great brisket: how?

FanOfFanboys · August 2018

so I have done a few briskets, but it has been several years

one was incredible. not sure why but it was amazing. rest were, at best, meh

I am having people over for CFB week 2 UGA vs USC and Clemson vs A&M

I want to make a killer brisket

here is my tentative plan. point out all my mistakes, please

costco prime packer, 12-14 lbs

want to eat around 5ish, though not a must-hit timeline

will order dizzy dust (what flavors does everyone recommend? going to buy 7 pack for $70 deal)

Thursday evening season the brisket and sit in fridge uncovered on a grate

Friday around 8pm - 9pm light grill, aiming for 200-225. depending how warm it is that day I may or may not hit and hold the lower end of that goal

use rockwood lump and will try to get my hands on a couple chunks of either hickory or oak

once temp is settled then put brisket on, raised indirect

check temp/tenderness and once thicker part of the flat is 200ish/tender pull, let sit on counter a bit and then slice and eat

questions I have:

is it necessary to FTC, or wrap in anyway, if I plan to serve once it is done?

which dizzy dust is best for brisket?

what else am I missing?

FanOfFanboys · August 2018

when you trim to fat off about how much do you leave on? 1"? 1/3"? something else?

FanOfFanboys · August 2018

also, them having prime brisket seems hit or miss. they have had the last few weeks but did not have for a long period of time prior

would it be ok to buy one now and freeze or buy it closer to cook date and not freeze?

lousubcap · August 2018

You can certainly buy one and freeze-find the floppiest one they have. Briskets enjoy a FTC of at least a couple of hours. I use the FTC window as the target finish-line and give that a 2-6 hr width. I run around 260-280*F on the calibrated dome and plan for about 1 hr/lb. Given the "friggin cow drives the cook" I have had them finish anywhere from 0.7 to 1.4 hrs/lb with that cook temp. FWIW-
Hit the search feature here for more reading than you can digest. Above all enjoy the cook.

Hoster05 · August 2018

it seems as if you have the details down. Every brisket and egg is different, i find my egg settles in right at 240-250 for low and slow cooks. some folks wrap their briskets once they reach 180 IT or so. I personally do not but its all preference.

Are you intending to make burnt ends with the point? If so make sure to give yourself time to FTC the whole packer, then trim off the point, cube it up, season and make your burnt ends. I find the burnt ends usually take 2 hours or so.

FanOfFanboys · August 2018

Hoster05 said:

it seems as if you have the details down. Every brisket and egg is different, i find my egg settles in right at 240-250 for low and slow cooks. some folks wrap their briskets once they reach 180 IT or so. I personally do not but its all preference.

Are you intending to make burnt ends with the point? If so make sure to give yourself time to FTC the whole packer, then trim off the point, cube it up, season and make your burnt ends. I find the burnt ends usually take 2 hours or so.

not sure, I only tried once and they were just ok as well

I did recently order Franklin's BBQ book and plan to read over that so maybe I will be motivated to try burnt ends again

oldmandawg · August 2018

Instead of Dizzy Dust I would use Cow Lick, or just salt and pepper for the rub. Hope your cook is a success and GO DAWGS!

kl8ton · August 2018

You can buy now and wet age in cryo pack in fridge until then. It is 4 weeks away, correct?

FanOfFanboys · August 2018

oldmandawg said:

Instead of Dizzy Dust I would use Cow Lick, or just salt and pepper for the rub. Hope your cook is a success and GO DAWGS!

will use the cow lick

since ordering 7 I will get both and use the cow lick

go dawgs!

kl8ton · August 2018

+1 for salt and pepper

FanOfFanboys · August 2018

kl8ton said:

You can buy now and wet age in cryo pack in fridge until then. It is 4 weeks away, correct?

4 weeks, yes sir

so just let it sit in the bag as is until then? never done anything like that before

pros and cons of that?

lkapigian · August 2018

https://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

TEXASBGE2018 · August 2018

I use either just plain old kosher salt and fresh cracked pepper or Meat Church holy gospel for rub. I season and trim them while I wait for the egg to get to temp not the day before. I usually leave no more than 1/4" of fat. My egg also settles around 250. I always plan on 1-1.5hrs per pound but that's just a guideline not a rule. I usually don't wrap but if I do its in Pink Butcher paper at around 170ish. As @lousubcap said, The cow drives the cook and I've found that packers are more forgiving than cooking individual flats or points. My magic number for pulling them off is between 200-203 in the thick part of the flat some are before that some are after. The key indicator is the Buttah test. Probe till like Buttah in the flat. If you don't have the time to let them FTC for 2 or so hours at least let them sit out on the counter uncovered for 30min to 1 hour So that it absorbs the moisture back in just like a steak and also lets it cool down to a proper cutting temp.

YukonRon · August 2018

Having done a few recently, It may be better if you season your brisket just prior to putting it on the egg.
I have found, leaving in the fridge, exposed to the natural drying it provides, will have some effect on tenderness, and moisture retention.

Add a lot of rub which typically uses a strong percentage of salt, which can also accelerate the drying process, might also impact the results negatively.

If you plan to serve it, give it at least 20-30 minutes prior to carving. If possible, my best results have come from FTC, after two to 4 hours.

You got this. Have fun.

lousubcap · August 2018

Regarding the seasoning and fridge-being lazy once the cook is underway, I season the day before then place in the fridge covered with saran (or equivalent) shrink wrap. Stays there until the altar is ready to receive, then straight from the fridge to the BGE. Many ways to get there-experiment and find what works.

Given the overpowering influence of the friggin cow, I am almost convinced that the remainder could be considered window dressing. But consistency with the brisket process that you can manage helps with assessing the end-result. FWIW-

SGH · August 2018

Here is one piece of advice. If it’s feasible, buy a SRF Gold or Black grade. This alone will increase your odds dramatically. It will give you a wider window of you miss the mark and are little over or under. An over/under cooked Black or Gold ends up much better than a choice or select that’s over or under.

fishlessman · August 2018

this isnt the time to try this with a good brisket or a texas crowd but heres my best method with a cheap flat for a new england crowd. 4 to 6 hours in sugar

then wipe it off, heavey salt and pepper low and slow 250/275. this isnt my pic, theres not enough sugar there, think half pound of sugar. this really brings out the bark

FanOfFanboys · August 2018

SGH said:

Here is one piece of advice. If it’s feasible, buy a SRF Gold or Black grade. This alone will increase your odds dramatically. It will give you a wider window of you miss the mark and are little over or under. An over/under cooked Black or Gold ends up much better than a choice or select that’s over or under.

they would need a compelling sale before now and then

at$149 for a black in the 12-14 lb range that is nearly 3x the cost of a costco prime

YukonRon · August 2018

FanOfFanboys said:

SGH said:

Here is one piece of advice. If it’s feasible, buy a SRF Gold or Black grade. This alone will increase your odds dramatically. It will give you a wider window of you miss the mark and are little over or under. An over/under cooked Black or Gold ends up much better than a choice or select that’s over or under.

they would need a compelling sale before now and then

at$149 for a black in the 12-14 lb range that is nearly 3x the cost of a costco prime

It is about 3x better too.

GoldenQ · August 2018

I would go for the Prime with the thickest flat (NOT FAT) and the most bend when picked up. Also if not cooked many briskets I would go with the reference above for brisket how I do it but under the brisket put medium onions to hold above liquid and use any good dark beer (I use Shiner Bock) also I would suggest to inject with beef broth and wrap in butcher paper at about 160F and cook until butta feel in flat. Then let sit in butcher paper for at least 30 mins or longer. Also, could put in oven 300f after wrapping and insert oven temp probe. Cow lick is good and also redeye express both from dizzy pig. Also just plain salt and pepper is good but use plenty. Many do not like the Tavis method referenced aboe in how I cook it but it is pretty fail safe and has always given me great brisket with choice or better and the changes suggested here. The reason for the medium onions is to get the brisket above liquid to start with so it is getting more smoke and not just braising it.

dstearn · August 2018

If you FTC, just make sure you let it rest for 30 minutes then FTC. Otherwise, if you wrap in foil right after you pull it, it will continue to cook and your flat may be overcooked.

SGH · August 2018

FanOfFanboys said:

SGH said:

Here is one piece of advice. If it’s feasible, buy a SRF Gold or Black grade. This alone will increase your odds dramatically. It will give you a wider window of you miss the mark and are little over or under. An over/under cooked Black or Gold ends up much better than a choice or select that’s over or under.

they would need a compelling sale before now and then

at$149 for a black in the 12-14 lb range that is nearly 3x the cost of a costco prime

I know brother. That’s why I said if it was feasible or an option. I certainly know that there are times that it is not. But if it was an option, it would be all the better.
With that said, sometimes it’s easier to talk than type. If you would like, give me a call and I will gladly do my best to answer any questions that I can. And as always, all advice is free. If you wish to speak, I will be home around 8:00pm tonight. I’m always up late so free to call anytime after that as well.

kl8ton · August 2018

FanOfFanboys said:

kl8ton said:

You can buy now and wet age in cryo pack in fridge until then. It is 4 weeks away, correct?

4 weeks, yes sir

so just let it sit in the bag as is until then? never done anything like that before

pros and cons of that?

I have had no issues keeping it in cryo in the fridge for up to 5 or 6 weeks.

Pros: Don't have to think about when to pull it from freezer and if it will be thawed in time.

You can shop around from now until cook date looking for "the one"

If you want to practice two weeks before on a whim, you can cook it and go get another one

Cons: takes up space in fridge that you might not have

Do some googling: guys on the bretheren site discuss this as well as here on the egghead forum.

Texas A&M was going to start researching wet aging. Haven't heard if they started this or not.

Note: if you do end up ordering one online, it will probably be frozen when it arrives. Allow for shipping time & thaw time if going that route.

FanOfFanboys · August 2018

SGH said:

FanOfFanboys said:

SGH said:

Here is one piece of advice. If it’s feasible, buy a SRF Gold or Black grade. This alone will increase your odds dramatically. It will give you a wider window of you miss the mark and are little over or under. An over/under cooked Black or Gold ends up much better than a choice or select that’s over or under.

they would need a compelling sale before now and then

at$149 for a black in the 12-14 lb range that is nearly 3x the cost of a costco prime

I know brother. That’s why I said if it was feasible or an option. I certainly know that there are times that it is not. But if it was an option, it would be all the better.
With that said, sometimes it’s easier to talk than type. If you would like, give me a call and I will gladly do my best to answer any questions that I can. And as always, all advice is free. If you wish to speak, I will be home around 8:00pm tonight. I’m always up late so free to call anytime after that as well.

oh I did not mean to come across as dickish, just that I am not spending that on the people coming over ha

I did go by Ace and get two bags of Rockwood this afternoon and got a basic brisket from local butcher, just to do a trial run. Will smoke tonight and hopefully learn a little

also spending the evening reading Aaron Franklin's book so hopefully come week 2 of cfb I will put out an edible product!

lousubcap · August 2018

@FanOfFanboys - as you read the book, when he is addressing specific cook techniques be mindful that he is looking thru the lens of an off-set smoker not a BGE /kamado. The rigs behave quite differently as does the approach. FWIW-

SGH · August 2018

FanOfFanboys said:
oh I did not mean to come across as dickish,

I did not take it that way at all my friend.

FanOfFanboys · September 2018

almost time

picked up a costco prime packer few days ago. will trim tomorrow afternoon. 12.01 lbs before trimming

thinking I'll just go S&P with a little garlic and onion powder

still unsure about when to put on and whether or not to use foil

either way I feel this will be better than my last attempt just bc I am using prime vs select

EggMcMic · September 2018

Good luck.
Nothing wrong with the basic spices.
Personally I'd put it on earlier than later. If it cooks quick you just have a longer FTC. If it cooks slow then you are still OK.
I have tried foil, prefer butcher paper, but usually don't use either.
Hope it works out. Post pictures and thoughts...

SaintJohnsEgger · September 2018

God timing on this thread as I am planning my first full packer for this Saturday.

FTC question. Can the F be butcher paper or should it always be aluminum foil? Not exactly sure what its trying to accomplish and the foil will trap moisture in better than the paper so which to use?

Stoogie · September 2018

FanOfFanboys said:

almost time

picked up a costco prime packer few days ago. will trim tomorrow afternoon. 12.01 lbs before trimming

thinking I'll just go S&P with a little garlic and onion powder

still unsure about when to put on and whether or not to use foil

either way I feel this will be better than my last attempt just bc I am using prime vs select

When you measure out your S&P, go by weight not by unit of measure. 1 cup of pepper is no where equal to 1 cup of salt. You'll end up with a very salty brisket if you use units of measure instead of weight.

And with my $.02 input, I wish you luck! Post pictures!

want to make a great brisket: how?

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