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Another Brisket
#7450982
03/05/19 07:25 PM
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Joined: Jul 2010
Posts: 517
cephus
OP
Tracker
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OP
Tracker
Joined: Jul 2010
Posts: 517 |
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.
You may not be interested in war, but war is interested in you.
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Re: Another Brisket
[Re: cephus]
#7450984
03/05/19 07:27 PM
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Joined: Aug 2016
Posts: 8,290
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,290 |
Looks pretty good, yeah I have learned to let it rest, it's hard to let it rest but it's worth it.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Another Brisket
[Re: cephus]
#7450990
03/05/19 07:30 PM
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Joined: Jul 2008
Posts: 33,190
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,190 |
Ultra MAGA '24.
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Re: Another Brisket
[Re: cephus]
#7450995
03/05/19 07:36 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
Looks great to me. Would.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Another Brisket
[Re: cephus]
#7451000
03/05/19 07:39 PM
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Joined: Mar 2018
Posts: 1,158
Scott W
Pro Tracker
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Pro Tracker
Joined: Mar 2018
Posts: 1,158 |
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.
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Re: Another Brisket
[Re: cephus]
#7451004
03/05/19 07:43 PM
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Joined: Aug 2016
Posts: 8,290
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,290 |
Yeah I wrap in butcher paper now, gotta keep that bark.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Another Brisket
[Re: Scott W]
#7451017
03/05/19 07:49 PM
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Joined: Oct 2004
Posts: 39,481
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,481 |
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.
It's hell eatin em live
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Re: Another Brisket
[Re: redchevy]
#7451040
03/05/19 08:12 PM
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Joined: Jul 2010
Posts: 517
cephus
OP
Tracker
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OP
Tracker
Joined: Jul 2010
Posts: 517 |
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
You may not be interested in war, but war is interested in you.
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Re: Another Brisket
[Re: cephus]
#7451048
03/05/19 08:19 PM
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Joined: Sep 2012
Posts: 12,821
PMK
THF Celebrity
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THF Celebrity
Joined: Sep 2012
Posts: 12,821 |
nice bark and smoke ring (misconception), I'd give it a go
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Another Brisket
[Re: cephus]
#7451052
03/05/19 08:21 PM
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Joined: Mar 2018
Posts: 1,158
Scott W
Pro Tracker
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Pro Tracker
Joined: Mar 2018
Posts: 1,158 |
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. Here's a pic of a brisket I got 6th place with in a cookoff in October.
Last edited by Scott W; 03/05/19 08:21 PM.
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Re: Another Brisket
[Re: cephus]
#7451090
03/05/19 08:59 PM
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Joined: Oct 2004
Posts: 39,481
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,481 |
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
It's hell eatin em live
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Re: Another Brisket
[Re: cephus]
#7451113
03/05/19 09:25 PM
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Joined: Jan 2013
Posts: 2,656
Gringo Bling
Veteran Tracker
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Veteran Tracker
Joined: Jan 2013
Posts: 2,656 |
Looks good- nice smoke ring and bark.
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Re: Another Brisket
[Re: cephus]
#7451255
03/05/19 11:55 PM
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Joined: Apr 2008
Posts: 4,498
TPACK
Extreme Tracker
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Extreme Tracker
Joined: Apr 2008
Posts: 4,498 |
What did you use to season it with..... Looks great
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Re: Another Brisket
[Re: TPACK]
#7451740
03/06/19 03:57 PM
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Joined: Jul 2010
Posts: 517
cephus
OP
Tracker
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OP
Tracker
Joined: Jul 2010
Posts: 517 |
What did you use to season it with..... Looks great Just good ole Salt & Pepper
You may not be interested in war, but war is interested in you.
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Re: Another Brisket
[Re: cephus]
#7451741
03/06/19 03:58 PM
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Joined: Aug 2016
Posts: 8,290
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,290 |
What did you use to season it with..... Looks great Just good ole Salt & Pepper Yep.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Another Brisket
[Re: cephus]
#7451768
03/06/19 04:24 PM
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Joined: Apr 2005
Posts: 43,769
Stub
THF Celebrity
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THF Celebrity
Joined: Apr 2005
Posts: 43,769 |
Looks very, very and I mean very edible
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Re: Another Brisket
[Re: Stub]
#7451833
03/06/19 05:27 PM
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Joined: Aug 2016
Posts: 2,077
TKandMike
Veteran Tracker
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Veteran Tracker
Joined: Aug 2016
Posts: 2,077 |
Looks very, very and I mean very edible X2
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Re: Another Brisket
[Re: cephus]
#7452061
03/06/19 10:24 PM
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Joined: Nov 2012
Posts: 15,612
QuitShootinYoungBucks
THF Celebrity
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THF Celebrity
Joined: Nov 2012
Posts: 15,612 |
Lordy, I'd eat that whole thing.
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: Another Brisket
[Re: Scott W]
#7452278
03/07/19 02:01 AM
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Joined: Apr 2012
Posts: 53
Fishstory
Outdoorsman
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Outdoorsman
Joined: Apr 2012
Posts: 53 |
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.
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Re: Another Brisket
[Re: cephus]
#7452337
03/07/19 02:56 AM
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Joined: Jul 2008
Posts: 33,190
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,190 |
A smoke ring is pretty, but adds nothing to the taste. People over think it.
Ultra MAGA '24.
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Re: Another Brisket
[Re: Fishstory]
#7452357
03/07/19 03:16 AM
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Joined: Mar 2018
Posts: 1,158
Scott W
Pro Tracker
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Pro Tracker
Joined: Mar 2018
Posts: 1,158 |
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.
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Re: Another Brisket
[Re: cephus]
#7452410
03/07/19 04:39 AM
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Joined: Jul 2015
Posts: 23,147
Bee'z
The Beedazzler
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The Beedazzler
Joined: Jul 2015
Posts: 23,147 |
You done good. Would
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Re: Another Brisket
[Re: cephus]
#7452528
03/07/19 01:07 PM
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Joined: Jul 2007
Posts: 8,252
bobcat1
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jul 2007
Posts: 8,252 |
That looks awesome to me.
Bobby Barnett
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Re: Another Brisket
[Re: Scott W]
#7452554
03/07/19 01:26 PM
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Joined: Aug 2016
Posts: 8,290
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,290 |
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.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Another Brisket
[Re: Herbie Hancock]
#7452712
03/07/19 03:14 PM
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Joined: Mar 2018
Posts: 1,158
Scott W
Pro Tracker
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Pro Tracker
Joined: Mar 2018
Posts: 1,158 |
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.
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