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Mar 25th, 2012
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Another Brisket #7450982 03/05/19 07:25 PM
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threw on another brisket this weekend to continue learning my new Texas Original smoker....wasn't as good as the last one but still pretty good.

The only lesson learned from this one is I usually try to let the brisket sit at room temp for 2-4 hours depending on size to warm up a bit. This one I was in a rush and only sat out for an hour or so while I got the fire going....the point hit temp right about the same time as the end of the flat. But where the flat and point meet, the temp was around 195 so made the decision to leave it on 30 min longer, which made the flat not as juicy/tender. Point was spot on.

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Re: Another Brisket [Re: cephus] #7450984 03/05/19 07:27 PM
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Looks pretty good, yeah I have learned to let it rest, it's hard to let it rest but it's worth it.

Re: Another Brisket [Re: cephus] #7450990 03/05/19 07:30 PM
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Fantastic!


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Re: Another Brisket [Re: cephus] #7450995 03/05/19 07:36 PM
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Looks great to me. Would.


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Re: Another Brisket [Re: cephus] #7451000 03/05/19 07:39 PM
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Looks good, nice smoke ring. I have a hypothesis that putting a cold brisket on the smoker helps create the smoke ring. When I've put a room temperature brisket on, no smoke ring. Next time I cook more than one, I'll warm one up and keep one in the cooler.

On a side note, it looks like a couple of your slices were cut with the grain (the ones in the back in the above picture). You may cook to the perfect internal temp, let it rest the perfect amount of time, but if you cut with the grain it won't be as tender as if you cut against the grain. I've seen people at competitions screw up a perfectly good brisket by slicing it incorrectly.

Your bark looks really good as well. I've gotten away from wrapping mine at all. If I need to speed it up and a hotter fire doesn't do it, I will wrap in butcher paper.


Originally Posted by Scott W

I've got a Little Chubby and it does a great job.
Re: Another Brisket [Re: cephus] #7451004 03/05/19 07:43 PM
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Yeah I wrap in butcher paper now, gotta keep that bark.

Re: Another Brisket [Re: Scott W] #7451017 03/05/19 07:49 PM
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Originally Posted by Scott W
Looks good, nice smoke ring. I have a hypothesis that putting a cold brisket on the smoker helps create the smoke ring. When I've put a room temperature brisket on, no smoke ring. Next time I cook more than one, I'll warm one up and keep one in the cooler.

On a side note, it looks like a couple of your slices were cut with the grain (the ones in the back in the above picture). You may cook to the perfect internal temp, let it rest the perfect amount of time, but if you cut with the grain it won't be as tender as if you cut against the grain. I've seen people at competitions screw up a perfectly good brisket by slicing it incorrectly.

Your bark looks really good as well. I've gotten away from wrapping mine at all. If I need to speed it up and a hotter fire doesn't do it, I will wrap in butcher paper.

Noticed the same thing about the slicing.

OP, what temp are you cooking at? Still looks like a fine brisket to me. Not all pieces of meat are the same.


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Re: Another Brisket [Re: redchevy] #7451040 03/05/19 08:12 PM
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Originally Posted by redchevy
Originally Posted by Scott W
Looks good, nice smoke ring. I have a hypothesis that putting a cold brisket on the smoker helps create the smoke ring. When I've put a room temperature brisket on, no smoke ring. Next time I cook more than one, I'll warm one up and keep one in the cooler.

On a side note, it looks like a couple of your slices were cut with the grain (the ones in the back in the above picture). You may cook to the perfect internal temp, let it rest the perfect amount of time, but if you cut with the grain it won't be as tender as if you cut against the grain. I've seen people at competitions screw up a perfectly good brisket by slicing it incorrectly.

Your bark looks really good as well. I've gotten away from wrapping mine at all. If I need to speed it up and a hotter fire doesn't do it, I will wrap in butcher paper.

Noticed the same thing about the slicing.

OP, what temp are you cooking at? Still looks like a fine brisket to me. Not all pieces of meat are the same.



cooking between 250-260. Yep, I didn't turn the point once I separated from the flat....long day with the little one haha


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Re: Another Brisket [Re: cephus] #7451048 03/05/19 08:19 PM
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nice bark and smoke ring (misconception), I'd give it a go


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Re: Another Brisket [Re: cephus] #7451052 03/05/19 08:21 PM
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I usually separate the two muscles when I'm slicing, it keeps me from having to cut one with the grain and one against the grain at the same time. I know some people slice until they hit the point, then turn the brisket 90* and keep slicing.

Thankfully, a brisket is a very forgiving peice of meat and can be cooked at different temps and produce similar results. I've found anywhere from 225-275 is just fine. Over 275 and you risk drying it out but it can still be done.

Here's a slice of one of the two i cooked this weekend for a company ranch trip. I wish I had a pic of the bark.
[Linked Image]

Here's a pic of a brisket I got 6th place with in a cookoff in October.
[Linked Image]

Last edited by Scott W; 03/05/19 08:21 PM.

Originally Posted by Scott W

I've got a Little Chubby and it does a great job.
Re: Another Brisket [Re: cephus] #7451090 03/05/19 08:59 PM
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Originally Posted by cephus
Originally Posted by redchevy
Originally Posted by Scott W
Looks good, nice smoke ring. I have a hypothesis that putting a cold brisket on the smoker helps create the smoke ring. When I've put a room temperature brisket on, no smoke ring. Next time I cook more than one, I'll warm one up and keep one in the cooler.

On a side note, it looks like a couple of your slices were cut with the grain (the ones in the back in the above picture). You may cook to the perfect internal temp, let it rest the perfect amount of time, but if you cut with the grain it won't be as tender as if you cut against the grain. I've seen people at competitions screw up a perfectly good brisket by slicing it incorrectly.

Your bark looks really good as well. I've gotten away from wrapping mine at all. If I need to speed it up and a hotter fire doesn't do it, I will wrap in butcher paper.

Noticed the same thing about the slicing.

OP, what temp are you cooking at? Still looks like a fine brisket to me. Not all pieces of meat are the same.



cooking between 250-260. Yep, I didn't turn the point once I separated from the flat....long day with the little one haha

I hear that on the little one haha. Still looks like a good job to me food


It's hell eatin em live
Re: Another Brisket [Re: cephus] #7451113 03/05/19 09:25 PM
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Looks good- nice smoke ring and bark.

Re: Another Brisket [Re: cephus] #7451255 03/05/19 11:55 PM
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What did you use to season it with..... Looks great

Re: Another Brisket [Re: TPACK] #7451740 03/06/19 03:57 PM
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Originally Posted by TPACK
What did you use to season it with..... Looks great



Just good ole Salt & Pepper


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Re: Another Brisket [Re: cephus] #7451741 03/06/19 03:58 PM
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Originally Posted by cephus
Originally Posted by TPACK
What did you use to season it with..... Looks great



Just good ole Salt & Pepper


Yep.

Re: Another Brisket [Re: cephus] #7451768 03/06/19 04:24 PM
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Looks very, very and I mean very edible food


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Re: Another Brisket [Re: Stub] #7451833 03/06/19 05:27 PM
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Originally Posted by Stub
Looks very, very and I mean very edible food



X2

Re: Another Brisket [Re: cephus] #7452061 03/06/19 10:24 PM
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Lordy, I'd eat that whole thing.


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Re: Another Brisket [Re: Scott W] #7452278 03/07/19 02:01 AM
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Originally Posted by Scott W
Looks good, nice smoke ring. I have a hypothesis that putting a cold brisket on the smoker helps create the smoke ring. When I've put a room temperature brisket on, no smoke ring. Next time I cook more than one, I'll warm one up and keep one in the cooler.

On a side note, it looks like a couple of your slices were cut with the grain (the ones in the back in the above picture). You may cook to the perfect internal temp, let it rest the perfect amount of time, but if you cut with the grain it won't be as tender as if you cut against the grain. I've seen people at competitions screw up a perfectly good brisket by slicing it incorrectly.

Your bark looks really good as well. I've gotten away from wrapping mine at all. If I need to speed it up and a hotter fire doesn't do it, I will wrap in butcher paper.


You're hypothesis is correct, Aaron Franklin explains in his book why you get the smoke ring when starting with a cold brisket and not a room temp one.

Re: Another Brisket [Re: cephus] #7452337 03/07/19 02:56 AM
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A smoke ring is pretty, but adds nothing to the taste. People over think it.


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Re: Another Brisket [Re: Fishstory] #7452357 03/07/19 03:16 AM
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Originally Posted by Fishstory
Originally Posted by Scott W
Looks good, nice smoke ring. I have a hypothesis that putting a cold brisket on the smoker helps create the smoke ring. When I've put a room temperature brisket on, no smoke ring. Next time I cook more than one, I'll warm one up and keep one in the cooler.

On a side note, it looks like a couple of your slices were cut with the grain (the ones in the back in the above picture). You may cook to the perfect internal temp, let it rest the perfect amount of time, but if you cut with the grain it won't be as tender as if you cut against the grain. I've seen people at competitions screw up a perfectly good brisket by slicing it incorrectly.

Your bark looks really good as well. I've gotten away from wrapping mine at all. If I need to speed it up and a hotter fire doesn't do it, I will wrap in butcher paper.


You're hypothesis is correct, Aaron Franklin explains in his book why you get the smoke ring when starting with a cold brisket and not a room temp one.


Makes sense, I taught him everything he knows. I wish! His brisket is what I try to replicate, and I'm really close. I think I have the flavor but the meat he gets is better quality than Costco Prime. I need to try waygu sometime.


Originally Posted by Scott W

I've got a Little Chubby and it does a great job.
Re: Another Brisket [Re: cephus] #7452410 03/07/19 04:39 AM
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You done good. Would food


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Re: Another Brisket [Re: cephus] #7452528 03/07/19 01:07 PM
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That looks awesome to me. cheers


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Re: Another Brisket [Re: Scott W] #7452554 03/07/19 01:26 PM
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Originally Posted by Scott W
Originally Posted by Fishstory
Originally Posted by Scott W
Looks good, nice smoke ring. I have a hypothesis that putting a cold brisket on the smoker helps create the smoke ring. When I've put a room temperature brisket on, no smoke ring. Next time I cook more than one, I'll warm one up and keep one in the cooler.

On a side note, it looks like a couple of your slices were cut with the grain (the ones in the back in the above picture). You may cook to the perfect internal temp, let it rest the perfect amount of time, but if you cut with the grain it won't be as tender as if you cut against the grain. I've seen people at competitions screw up a perfectly good brisket by slicing it incorrectly.

Your bark looks really good as well. I've gotten away from wrapping mine at all. If I need to speed it up and a hotter fire doesn't do it, I will wrap in butcher paper.


You're hypothesis is correct, Aaron Franklin explains in his book why you get the smoke ring when starting with a cold brisket and not a room temp one.


Makes sense, I taught him everything he knows. I wish! His brisket is what I try to replicate, and I'm really close. I think I have the flavor but the meat he gets is better quality than Costco Prime. I need to try waygu sometime.



However, just because there isn't a smoke ring doesn't mean there won't be a smoke flavor. I like seeing a good smoke ring, makes my brain think it's gonna be a great brisket. Sometimes the best visual looking brisket doesn't always taste the best.

Re: Another Brisket [Re: Herbie Hancock] #7452712 03/07/19 03:14 PM
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Originally Posted by Herbie Hancock
Originally Posted by Scott W
Originally Posted by Fishstory
Originally Posted by Scott W
Looks good, nice smoke ring. I have a hypothesis that putting a cold brisket on the smoker helps create the smoke ring. When I've put a room temperature brisket on, no smoke ring. Next time I cook more than one, I'll warm one up and keep one in the cooler.

On a side note, it looks like a couple of your slices were cut with the grain (the ones in the back in the above picture). You may cook to the perfect internal temp, let it rest the perfect amount of time, but if you cut with the grain it won't be as tender as if you cut against the grain. I've seen people at competitions screw up a perfectly good brisket by slicing it incorrectly.

Your bark looks really good as well. I've gotten away from wrapping mine at all. If I need to speed it up and a hotter fire doesn't do it, I will wrap in butcher paper.


You're hypothesis is correct, Aaron Franklin explains in his book why you get the smoke ring when starting with a cold brisket and not a room temp one.


Makes sense, I taught him everything he knows. I wish! His brisket is what I try to replicate, and I'm really close. I think I have the flavor but the meat he gets is better quality than Costco Prime. I need to try waygu sometime.



However, just because there isn't a smoke ring doesn't mean there won't be a smoke flavor. I like seeing a good smoke ring, makes my brain think it's gonna be a great brisket. Sometimes the best visual looking brisket doesn't always taste the best.

Totally agree. I cook on an offset smoker using REAL wood. I use a small Old Country Pitt (from academy) at home and two different reverse flow trailer smokers at my deer lease and for competitions. A friend of mine cooks on a green egg. He uses my rub, buys his briskets at the same place I do (Costco) and cooks to the same internal temperature that I do. His briskets look like they have a lot of smoke but it's not the same smoke as any of the smokers I cook on. His briskets taste like a roast. Mine have smoke flavor throughout.


Originally Posted by Scott W

I've got a Little Chubby and it does a great job.
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