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re: Tried my first brisket today (with pics)
Posted on 5/29/22 at 8:49 pm to SingleMalt1973
Posted on 5/29/22 at 8:49 pm to SingleMalt1973
quote:
flat is to place the Point end of,the brisket toward the hottest park of the smoker chamber. That way the flat has less of a chance to cook faster and dry ou
I’m not trying to argue with you as it sounds like you know much more about this subject, but I would think the opposite. Flat side away from the hottest part: no?
1
Posted on 5/29/22 at 8:50 pm to 9Fiddy
That looks freaking delicious.
Even the top tier BBQ spots have sections of brisket that end of being dry. That’s the pieces they put between bread with sauce or mix in their mustard greens.
Even the top tier BBQ spots have sections of brisket that end of being dry. That’s the pieces they put between bread with sauce or mix in their mustard greens.
Posted on 5/29/22 at 9:10 pm to supadave3
quote:
I’m not trying to argue with you as it sounds like you know much more about this subject, but I would think the opposite. Flat side away from the hottest part: no?
That’s what he said to do. The point (which is opposite the flat) goes closer to the heat.
Posted on 5/29/22 at 9:43 pm to 632627
quote:
That’s what he said to do. The point (which is opposite the flat) goes closer to the heat.
Disregard. I’m an idiot. Glad I didn’t try to make a smart arse comment and fall flat on my face.
For anyone curious, my Chuck roast cooked like a brisket came out delicious too. I won’t when any awards, but it’s going to be damn good eating all week for only $16.
This post was edited on 5/29/22 at 9:45 pm
Posted on 5/29/22 at 9:50 pm to 9Fiddy
quote:
What I need to work on: too much salt. I need to work on that ratio.
Louie Mueller's uses a 9 to 1 pepper to salt ratio.
Posted on 5/29/22 at 10:08 pm to 9Fiddy
Not bad at all for your first one. I have the same pit. Try this next time: put a 1/2" of water in each pan and flip your brisket over for the cook. Do it fat side up. And just for reference, I smoke at 250 for the first couple/three hours then go to 275 until I wrap. After the wrap I go to 300. Works good for me. I'm a post oak fan.
eta: big fan of the way Brad trims a brisket.
eta: big fan of the way Brad trims a brisket.
This post was edited on 5/29/22 at 10:27 pm
Posted on 5/30/22 at 8:09 am to 9Fiddy
Bravo, looks great, especially if that is your first.
Like others said you can probably work on your trimming and might help with the cook.
Next time try a Choice and see if you notice a difference.
Keep practicing. That's all it takes.
Like others said you can probably work on your trimming and might help with the cook.
Next time try a Choice and see if you notice a difference.
Keep practicing. That's all it takes.
Posted on 5/30/22 at 11:12 am to 9Fiddy
Looks great for first time. I’d bump at least to angus as select is about the cheapest and lowest grade of meat. If you can afford prime go for it
One tip that some won’t like (some call it cheating but I’m not trying to win a contest just eat good brisket) but can be effective, is separate the point from the flat before cooking. Cooks a little quicker, more crust (more surface area to season), and you can pull the flat off earlier if it’s ready sooner than the point (so it won’t cook too long and dry out while the point gets to temp). I always wrap in a towel and close up into an ice chest for an hour or two before serving. Keeps it warm and gives that fat more time to melt down. The other tips on leaving more fat are also good points. Nice work.
One tip that some won’t like (some call it cheating but I’m not trying to win a contest just eat good brisket) but can be effective, is separate the point from the flat before cooking. Cooks a little quicker, more crust (more surface area to season), and you can pull the flat off earlier if it’s ready sooner than the point (so it won’t cook too long and dry out while the point gets to temp). I always wrap in a towel and close up into an ice chest for an hour or two before serving. Keeps it warm and gives that fat more time to melt down. The other tips on leaving more fat are also good points. Nice work.
Posted on 5/30/22 at 11:50 am to Will Cover
quote:
Louie Mueller's uses a 9 to 1 pepper to salt ratio.
That's seems like off-ratio.
Have eaten at Mueller's. Good but not great.
Posted on 5/30/22 at 12:18 pm to 9Fiddy
quote:
What I need to work on: too much salt
Go 50/50 salt and pepper by weight, not volume. Include some garlic powder.
Spread your probes out a bit more. I also think paying extra to get prime is worth it. If you're gonna invest that much time might as well get the better piece of meat.
quote:
The flat end came out a little dry
I'll fold a piece of foil and put it under the flat to show its cook.
This post was edited on 5/30/22 at 12:22 pm
Posted on 5/30/22 at 3:20 pm to AlwysATgr
quote:
That's seems like off-ratio.
Have eaten at Mueller's. Good but not great.
I recently saw a repeat episode of Diners, Dive's and Drive-Ins and Guy had his son on their (now running the place) and he said it's 9 to 1 black pepper to salt and good oak.
Posted on 5/30/22 at 4:02 pm to 9Fiddy
Looks outstanding!
Posted on 5/31/22 at 12:56 pm to SingleMalt1973
You can wrap the flat end in tin foil later in the cook. I've see this method work.
Posted on 5/31/22 at 1:18 pm to 9Fiddy
quote:
a Masterbuilt 1050 gravity series
quote:That's great. My 800 has to be set a bit high to get 200. I generally go 225 by my aftermarket thermometer and that takes 250isg on the setting.
Set it at 200 degrees.
Posted on 5/31/22 at 1:32 pm to AlxTgr
quote:
My 800
Saw they are selling those in Costco now. Looked nice and pretty sturdy.
Posted on 5/31/22 at 1:47 pm to 9Fiddy
Looks great! I'm not sure how long you have had your GS but I've found the right side to be higher temp than the left side so I put the flat on the left and point on the right.
On my 800, I've found going at lower temps dries it out a bit. The last time (this weekend) I set to 250 the whole time and it went great. It also goes a lot fast as there wasn't really much of a stall if any. I wrapped at 160 then pulled when it probed like warm butter (around 205). I don't do any water pan or anything underneath.
Next time take some of your trimmings and put them in a small metal bowl or aluminum tray and set it on your top rack. It'll render down after a few hours and you have your own tallow you can drizzle on there when you wrap in the butcher paper.
On my 800, I've found going at lower temps dries it out a bit. The last time (this weekend) I set to 250 the whole time and it went great. It also goes a lot fast as there wasn't really much of a stall if any. I wrapped at 160 then pulled when it probed like warm butter (around 205). I don't do any water pan or anything underneath.
Next time take some of your trimmings and put them in a small metal bowl or aluminum tray and set it on your top rack. It'll render down after a few hours and you have your own tallow you can drizzle on there when you wrap in the butcher paper.
Posted on 5/31/22 at 2:25 pm to BallsEleven
quote:Agree, on everything.
Looks great! I'm not sure how long you have had your GS but I've found the right side to be higher temp than the left side so I put the flat on the left and point on the right.
On my 800, I've found going at lower temps dries it out a bit. The last time (this weekend) I set to 250 the whole time and it went great. It also goes a lot fast as there wasn't really much of a stall if any. I wrapped at 160 then pulled when it probed like warm butter (around 205). I don't do any water pan or anything underneath.
Next time take some of your trimmings and put them in a small metal bowl or aluminum tray and set it on your top rack. It'll render down after a few hours and you have your own tallow you can drizzle on there when you wrap in the butcher paper.
Posted on 5/31/22 at 4:14 pm to 9Fiddy
quote:
too much salt. I need to work on that ratio
What was your ratio?
I do 2:1 coarse black pepper to kosher salt.
I have read that instead of doing by volume, do the ratio by weight. Most of your recipes call for coarse ground black pepper and kosher salt because of the size of the grains of each. If you go with a smaller grain of either one, then you have more grains in volume than if you went by weight (i.e. 2 tablespoons of table salt has much more salt than 2 tablespoons of kosher salt because the grains are smaller and you get more of them in a tablespoon).
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