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Maiden Voyage: 1st Brisket

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Comments

  • dmchicago
    dmchicago Posts: 4,519
    I forgot. Thanks to @lousubcap and especially @The Cen-Tex Smoker for their support. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • nolaegghead
    nolaegghead Posts: 42,109
    Usually that is under.

    One trick to those stokers, open the top a good amount. Start fire.  Leave stoker off and adjust the vent in the stoker so you are holding the lowest temp you will normally want.  Say 200-225F. Over a couple hours.  It will not run away from you now.
    ______________________________________________
    I love lamp..
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  • lousubcap
    lousubcap Posts: 36,800
    I would inhale that.  And your comments about the point are why I will never sacrifice it to burnt ends.  Every cook is a challenge unto itself.
    We are our harshest critics.  For the opening salvo you did that cook proud.
    Time to go again soon before you forget all that newly acquired knowledge. 
    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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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    I think you did a pretty nice job with this, despite basically ignoring all of my advice.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • dmchicago
    dmchicago Posts: 4,519
    JohnInCarolina said:
    I think you did a pretty nice job with this, despite basically ignoring all of my advice.  
    Thanks!

    And my apology for making you type this sentence into another forum post. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • dmchicago
    dmchicago Posts: 4,519
    nolaegghead said:
    Usually that is under.

    One trick to those stokers, open the top a good amount. Start fire.  Leave stoker off and adjust the vent in the stoker so you are holding the lowest temp you will normally want.  Say 200-225F. Over a couple hours.  It will not run away from you now.
    I had it holding 200 for an hour when I went to bed at midnight.

    Woke up at 5 AM and it was at 350. Top vent open maybe 1/4".
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • dmchicago
    dmchicago Posts: 4,519
    So, if you look at this picture of the crosssection of the  point, there is still a pretty big vein of fat.

    Is that "normal"? Or does that indicate this could have gone longer, possibly helping the flat?


    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • billt01
    billt01 Posts: 1,892
    dmchicago said:
    So, if you look at this picture of the crosssection of the  point, there is still a pretty big vein of fat.

    Is that "normal"? Or does that indicate this could have gone longer, possibly helping the flat?


    the fat you describe is normal and separates the deckle from the flat.  When done, that layer of fat should be the consistency of microwaved jelly.
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    I think you did well especially for your first try.  Don’t give in, in fact jump into it even more.  It takes a few to get comfortable and get over the learning curve so to speak.  That being said I not sure you ever stop learning with this cut of meat.  Enjoy the journey.  There are far worse things you could have been stuck eating.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • GATraveller
    GATraveller Posts: 8,207
    Looks pretty darn tasty.  
    Brisket can be so confounding at times but is so amazing when nailed. Good start. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • dmchicago
    dmchicago Posts: 4,519
    edited September 2020
    Thanks!

    Burnt ends for Thursday Night Football!

    Anyone got a good recipe?

    Also, what can I do with the flat?
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    @dmchicago The best chili I've made comes from leftover brisket.
    Stillwater, MN
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  • dmchicago
    dmchicago Posts: 4,519
    StillH2OEgger said:
    @dmchicago The best chili I've made comes from leftover brisket.
    @StillH2OEgger

    Can I use the flat? I need the point for Burnt Ends per a request for TNF.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • JRWhitee
    JRWhitee Posts: 5,678
    I use the flat for chili all the time. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    dmchicago said:
    StillH2OEgger said:
    @dmchicago The best chili I've made comes from leftover brisket.
    @StillH2OEgger

    Can I use the flat? I need the point for Burnt Ends per a request for TNF.
    I've used flat and point for chili, which is easy with two of us because I have quite a bit left over. I just cube up and freeze in roughly two-pound packages. Works out great.
    Stillwater, MN
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  • Matt86m
    Matt86m Posts: 471
    Brisket hash for breakfast! use whatever you want.
    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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  • carrda04
    carrda04 Posts: 83
    StillH2OEgger said:
    dmchicago said:
    StillH2OEgger said:
    @dmchicago The best chili I've made comes from leftover brisket.
    @StillH2OEgger

    Can I use the flat? I need the point for Burnt Ends per a request for TNF.
    I've used flat and point for chili, which is easy with two of us because I have quite a bit left over. I just cube up and freeze in roughly two-pound packages. Works out great.
    I have used both, both together and separately. All good. I typically use a slightly smoky tea to deglaze the meat fond/onion bits that I cook at the beginning of a chili, but I omit that entirely when I use brisket and have found the meat flavors the rest of pot with an incredible smoke flavor. It's almost like cheating.
    LG BGE
    Camp Chef 2xburner

    Twin Cities, MN
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