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My 2nd brisket.
JohnEggGio
Posts: 1,430
Ok, one of the “braver” things I’ve done in the realm of food was to let this 18 pound prime beast wet-age in my basement fridge - it’s been there since before Thanksgiving. Believe me, I was quite nervous when cutting into the cryovac cocoon it’s been sleeping in for the last 7 weeks. To my very happy surprise- absolutely no funk at all! I had the window above the sink wide open, and the cold water running, but no need - no bad odor whatsoever.
I might have made a mess of the butchering - might be a better filet knife in my near future. No kitchen scale but it looks to be maybe 4 pounds of fat removed.
My daughter, still on winter break, asked “who’s going to eat all that?” It’s only the 3 of us but maybe some guests for tomorrow night’s Raven’s game.
She might be a future egger...her next comment was. “I guess it’s one of those things you do for the challenge...”. Bingo - she totally gets it!
Anyway, will hit this with SuckleBusters 1836 rub. I expect to get started with the cook sometime this evening. I’ll refine my plan later today, likely with some kind and gentle guidance from @lousubcap as suggested in another thread. He was very helpful and supportive with my first brisket a couple of months ago.
Okay - off to see a movie with the dear daughter! May the force be with you!
I might have made a mess of the butchering - might be a better filet knife in my near future. No kitchen scale but it looks to be maybe 4 pounds of fat removed.
My daughter, still on winter break, asked “who’s going to eat all that?” It’s only the 3 of us but maybe some guests for tomorrow night’s Raven’s game.
She might be a future egger...her next comment was. “I guess it’s one of those things you do for the challenge...”. Bingo - she totally gets it!
Anyway, will hit this with SuckleBusters 1836 rub. I expect to get started with the cook sometime this evening. I’ll refine my plan later today, likely with some kind and gentle guidance from @lousubcap as suggested in another thread. He was very helpful and supportive with my first brisket a couple of months ago.
Okay - off to see a movie with the dear daughter! May the force be with you!
Maryland, 1 LBGE
Comments
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@JohnEggGio- Great training acknowledged with the below:
"She might be a future egger...her next comment was. “I guess it’s one of those things you do for the challenge...”. Bingo - she totally gets it!"
Gonna be a fun ride. Remember, the process is always the same. Just be ready for the unknown audible.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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What's your plan for the cook?
I find that wet aging usually cuts 10 degrees off my tenderness temperature. I'd start probing for tenderness in the 175+ degree mark of the flat.
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Gawjus!
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Thanks for that tip. I figure I’ll put it on around midnight. Run it 250-ish. Figure a 15-hour cook. If it comes in early I’ll wrap it up and drop in a cooler to hold it - if it’s slower, that’s not a problem. Planning to do some burnt ends.brentm said:What's your plan for the cook?
I find that wet aging usually cuts 10 degrees off my tenderness temperature. I'd start probing for tenderness in the 175+ degree mark of the flat.Maryland, 1 LBGE -
Loved the results wet aging, but sadly, a great many of such pursuits have resulted in spoilage. May be a thing of the past for me.
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Here is a thread related to some of my failed wet aging.... https://eggheadforum.com/discussion/1216543/help-wet-aged-brisket-ballooned-in-cryovac#latest
Also, here is a pic....
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Oh, my! No puffing here, but you’ve got me a little nervous.GrateEggspectations said:Here is a thread related to some of my failed wet aging.... https://eggheadforum.com/discussion/1216543/help-wet-aged-brisket-ballooned-in-cryovac#latest
Also, here is a pic....Maryland, 1 LBGE -
Have you seen the movie “Up?” My spoiled brisket could have starred as one of the balloons.JohnEggGio said:
Oh, my! No puffing here, but you’ve got me a little nervous.GrateEggspectations said:Here is a thread related to some of my failed wet aging.... https://eggheadforum.com/discussion/1216543/help-wet-aged-brisket-ballooned-in-cryovac#latest
Also, here is a pic.... -
I remember that and thinking “I hope to hell he doesn’t puncture the bag on the way to throwing it in the trash!”GrateEggspectations said:Here is a thread related to some of my failed wet aging.... https://eggheadforum.com/discussion/1216543/help-wet-aged-brisket-ballooned-in-cryovac#latest
Also, here is a pic...."I've made a note never to piss you two off." - Stike -
GrateEggspectations said:Here is a thread related to some of my failed wet aging.... https://eggheadforum.com/discussion/1216543/help-wet-aged-brisket-ballooned-in-cryovac#latest
Also, here is a pic....
______________________________________________I love lamp.. -
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At 198 and probing like buttah. Way ahead of schedule.
Maryland, 1 LBGE -
Right or wrong, she’s off the egg. Feeling all jiggly-wiggly...(the brisket). Looks like a brisket lunch is coming my way.Maryland, 1 LBGE
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As long as the feel was in the thick part of the flat you are home free. Brisket really benefits from a protracted FTC. If you can hold off on your lunch for at least a couple of hours you will be justly rewarded.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks. @lousubcap - I’ll follow that guidance.Maryland, 1 LBGE
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Just out of curiosity, what temperatures readings were you getting when you decided to pull?
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I was getting 205 in the thinnest part of the flat and high 190s in the point. Got there a lot quicker than expected. I decided to go ahead and let it cool down. I separated point and flat. I plan to cube-up much of the point for burnt ends - should make for a tasty pregame snack. I’ll warm flat slices in SV. I caught a generous amount of rich, smokey drippings. Should make some great sandwiches. I figure I’ll make a pot of Texas red chili Monday.brentm said:Just out of curiosity, what temperatures readings were you getting when you decided to pull?
Lots of good eats gonna come from this baby.Maryland, 1 LBGE -
The 1836 rub resulted in a flavorful and crunchy bark. The flat sliced nicely, and I cubed some of the point for burnt ends. By no means did I knock this out of the park, but I’m satisfied. Happy Sunday to all.
One last one...
Maryland, 1 LBGE -
There’s room on the couch for Chiefs fans.JohnEggGio said:One last one... -
I would take that brisket every time (minus the brunt ends... ). Congrats. Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Awesome job on that brisket @JohnEggGio.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Thanks for your help, Cap!lousubcap said:I would take that brisket every time (minus the brunt ends... ). Congrats. Maryland, 1 LBGE -
Looks great!!!
You'll definitely enjoy that! One thing on the burnt ends, is I try to pick out all the things that might end up in a napkin. Although some people like the thicker fattier pieces. Your pieces I could see looked great.
What would you do differently next time?
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Beauty. Have had longer/shorter cooks. Been told the cow controls cook time. Nice job brother.
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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@brentm - My advice to you, forget about sacrificing any part of the brisket (especially the point) to the burnt ends attraction.brentm said:Looks great!!!
You'll definitely enjoy that! One thing on the burnt ends, is I try to pick out all the things that might end up in a napkin. Although some people like the thicker fattier pieces. Your pieces I could see looked great.
What would you do differently next time?
If you want burnt ends, give pork belly burnt ends a go:
great recipe linked here: FWIW-
https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
@lousubcap - I’m guessing after liquid loss I netted 9-10 pounds of meat and it turned out to just be the three of us. I cubed and sauced about 1.5 pounds - made for some tasty bites yesterday, and I enjoyed several cold ones today. We like sweet and hot, so that sauce was a good start - I added some generous shakes of cayenne.
@brentm The bugaboo for me seems to be timing. This was done in about 10.5 hours - I might have been better off getting it on the egg around 7 (although that would have called for a 5 a.m. fire start - no thanks). Brisket #3 will be Costco prime, a bit smaller, maybe 15#, morning start - closer monitoring is called for - this one mostly cooked while I slept. Dear wife bought me a FB 500 for Christmas- I’m undecided about sending it back - that data might have been helpful.
Beautiful moonrise in Maryland right now.
Cheers!Maryland, 1 LBGE -
This didn’t age well...DoubleEgger said:
There’s room on the couch for Chiefs fans.JohnEggGio said:One last one...Jacksonville FL -
Lol - no it didn’t. Chiefs did what we hoped/expected Ravens to do.Dobie said:
This didn’t age well...DoubleEgger said:
There’s room on the couch for Chiefs fans.JohnEggGio said:One last one...Maryland, 1 LBGE
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