After reading every post that had the word 'brisket' in it, I think I am ready. After my GFI and PID issues when I did ribs last time, I still have a little trepidation (big word for a nail-bender, huh?) I'm going to plug the smoke gen in direct and let the Auber control the temp.
I thought Costco had packers, but after looking at it closer, I think they have been trimmed up. The fat layer on the back looks to be at least 1/4"; I'll know better tomorrow night. At 9.16 lbs. at 225 and I think I'm looking at 13.5 hrs. Ideally, I'd finish it up around noon on Sunday which means starting it about 10:30 Sat. nite. Now I'm usually in bed by 9.... Daddy needs his beauty sleep, although after 56 years, it hasn't helped. I guess I can sacrifice a little snore-time for the greater good, but as this will only be my fourth smoke, GFI's, PID's.... well you see why I probably won't get any sleep. I thought of finishing in the oven, but at this point, I think I'm all in with the OBS.
Oh yeah.... Rub and slather the night before and I'm thinking 5 hours of smoke, mostly hickory with a little apple thrown in.
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_5652.jpg)
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_5653.jpg)
To be continued'''''
Just my preference but I would start earlier and get the smoke done so that I could empty the burnt pucks and change the water before I went to bed. Can always FTC longer at the end.
I agree with Gus
DOH ::) Of course Gus! So if I have the smoking done by midnite, theoretically it would be done by 7 am. Can you FTC too long? Although, brisket sandwich for lunch while watching the Talledega race doesn't sound too bad either ;D
depending on how good your cooler is. But some have FTC'd for 3-5 hours.
I suppose I might find a way to slip a heating pad in the bottom of the cooler ???
Just lay a couple of towels in the bottom of the cooler before placing the football away and then again on top.
Well it's Sat. morn and a little rain has fallen, but it's due to be clear and we're prepped for ignition of the first of many brisket.
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_5657.jpg)
Trimmed up and ready for a loving massage (sorry, that's just wrong). That's a 20" wide board, so a little tuck and roll and we're good to go. I'll put the trimmings on the rack above.
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_5658.jpg)
Rubbed and ready with a CYM top coat. Already smells good :)
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_5659.jpg)
Oh yeah, the rub for those who may be interested. I need to start a log and begin tracking all these things. As far as rubs are concerned, I like seeing what everyone else uses and then try to figure out if we have any regional ones here in So Cal.
It's off to the store for the weekly grub run. Maybe a couple chickens to throw in after I pull this tomorrow.
I've used that stuff... It's good - packs a small punch (I used it on chicken drumsticks), but should be great on a big ole brisket.
That's great looking start and you have some good material to start with -- USDA Choice. Good job on your start. FWIW, that IS a full packer brisket.
Expect a good stall, much like a butt. At about 170-175 give it a fork test, then check again at about 180 and 190. That way you will know the difference when it goes tender. Use IT as a guide to check, but let the fork tell you when it's done. If you happen to have a Thermapen or a spare meat probe, or something similar, that works well too, in fact I think better.
Looks like you have done your "Home Work".
Looking forward to the end results.
Congrats.
That is looking mighty fine there SCB. If you need any help just give me a holler and I'll drive on down to help you out. I am really good at eating. :D
Heading down to Costco to pick one of them hunks for next weekend's fire aniversary block part. They are hosting it little late this year I suspect because of the little wet stuff we have been having.
If you pre-warm the cooler with hot water, dump it out then place your wrapped up brisket in, it will stay hot for a good 6 hours in a 6 day cooler.
SCB,
I'm thinking you're going to nail this sucker. Off to a great start.
SCB- just don't "panic " when it stalls. I had to fight the temptation of bumping up the temp. And remeber the wise words from CRG "it's dead, you can't hurt it"
Quote from: Gizmo on October 30, 2010, 10:51:02 AM
If you pre-warm the cooler with hot water, dump it out then place your wrapped up brisket in, it will stay hot for a good 6 hours in a 6 day cooler.
That is a GREAT idea! Thanks Gizmo.
SCB,
Picked up one of the briskets
(http://i133.photobucket.com/albums/q78/GizmoPhoto/IMGP0067.jpg)
And one of these to experiment with
(http://i133.photobucket.com/albums/q78/GizmoPhoto/IMGP0065.jpg)
Giz - It's almost 6 am Sunday and coming up on the 12 hour mark for mine. IT on the PID shows 175. Probed around a bit and got about a 20 degree swing in temp. 165-185. I put a foil shield on the back portion of the v-tray to try and force the heat forward. PID set for 225 box temp and it was 207 this a.m. , about 50 outside. Not sure OBS got above that except on warm-up. Anxiously waiting, foil in hand.
Let me know how the cheek meat works out.... wonder which cheeks they're referring to ???
Looks like you have a couple of projects, Gizmo. Should be fun!
Bet Pachanga has some great ideas for the cheek meat. Around her they are often found as the base of the regional version of barbacoa, served taco style in warm corn tortillas.
Whew... :P
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_5661.jpg)
Well that wasn't so bad, was it??? Who am I kidding; without this forum and a couple key individuals, and you know who you are, I wouldn't have gotten any sleep last night.
Pulled this baby out after about 14 hours. I had IT readings at the end from 180 to 195. Those areas with the higher readings almost sucked my fork in. The lower ones offered little resistance, but you could feel the difference.
The real proof of success comes in another 2 or 3 hours ;D
I had one new dilemma, my brisket glued bubba to his little burner and I like to never got him off. Also, the bigger water
pan was key.
The coup de gras later - Thanks for all the support
Frog mat would take care of that sticking problem.
Awesome looking Brisket SoCal!! There should be some Brisket Nirvana headed your way when it comes out of FTC
I bet it was a lot easier than you thought it would be. That's what is nice about this forum,no matter what you are doing you are never in it alone.
10.5 - I'm cornfused. Frog mats go under the meat on the racks, correct? Somehow the drippings got through the v-pan and coated the puck sitting on the sg burner. Now that I'm explaining it, I'm not sure how it could have happened. I did cover the back portion of the pan over the burner to try and divert a little heat. I have a couple yard birds in there right now. I'll have to sneak a peak and see it is is doing it again ???
Only another hour until unwrap the brisket. ;D ;D
In the bottom of the 'V' tray is a channel that runs to a hole in the middle. Sometimes the drippings pile up and plug the hole causing drippings to drip down the edges of the tray. Even if the hole is not plugged the dippings can "dam" up the channel and cause a back up of drippings. Also, when you covered the pan, you may have inadvertantly created an alternate path for drippings to burner. My guess it was one of the 2.
That is some righteous looking bark on that brisket.
It is going to be a big hit.
I advise the cook to immediately take a slice off of the point end and enjoy a well deserved burnt end; fat and all. That is not all the applause you will get but is all you will need. Everything else is a bonus.
Pachanga
SoCal never mind me I was thinking again. I thought you was saying the brisket stuck to the rack
Now I'm no expert but I can honestly say this is the tastiest brisket I have ever made ;D Nice and moist and the the rub has just the right amount of kick.
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_5663.jpg)
There's no one else at home, so before I get myself in trouble, I better get it put away and pay attention to the pair of chickens in the OBS.
Thanks again for all the help and encouragement. Looking forward to thenext challenge. I think I need to go on-line and find out where to by some #1 cure. ;D
great job
You need a bigger knife as well for the next one!!
OH YEAH! That's a winner.
Great job on that brisket.
One final tip, it has to do with slicing. On a brisket or any long-fiber cut you want to slice across the grain. That's not always across the meat's length. With all that beautiful bark it's hard to tell which way things are running after the cook. Two ways you prepare - one is to take a pic before cooking so you can go back and look and see which way things were running. The other is to mark one end with a little slice that's across the grain, creating a square edge, when it's time to slice just start cutting parallel to that marker cut.
10.5 - My thoughts exactly! I always wanted one of those big long carving knives..guess I've got my excuse now ;)
BLSH - I'd read earlier on another post about slicing under the bark, and sneaking a peak underneath. I did it that way and I think it came out pretty close. Your idea is much more idiot proof, always my preferred method ;D
Idiot proof? I can personally attest, based on my own experience, that the methods I offered are NOT idiot proof. You'd be surprised how good I am at overcoming and defeating about anything labeled as "idiot proof". ;D
No matter how idiot proof you try to make something, someone will always invent a better idiot.
Quote from: GusRobin on October 31, 2010, 04:01:16 PM
No matter how idiot proof you try to make something, someone will always invent a better idiot.
;D ;D ;D
You been talkin' to my wife ?