I picked up a 13lb USDA Prime Angus brisket today. Problem is, it's a little big for the Bradley.
Should I just carve it in half or try to separate the flat from the point ?
I've only ever done flats.
I'm going to put a rub on it, and put 4 hours of, yes, mesquite on , then into a cast iron roasting pan, foil tent. 200F convection oven unti and internal IT of 190.
Prime Angus brisket and Mesquite, sir you have my complete attention with those words! ;D You could separate it to make it fit, but I would try my best to squeeze it onto the rack if at all possible. But you gotta do what ya gotta do! Don't forget your camera whilst doing this beauty!
C
The fat cap is pretty thick in spots, should I trim or leave alone ?
I'll have pics as soon as I get home.
You can trim a little if ya want, I like to leave as much as possible. It'll slide right off after its done. I've got to pull one out of the fridge tonight for its initial rub down!
C
Here she is -
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_1608.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_1609.jpg)
I'm pretty sure the point kinda wraps around the end of the flat, making it longer.
If I separate them, I can cook them separately, since they are different thicknesses they will be done at different times....
Or should I just whack it down the middle ?
Thats a beauty FL, I see your dilema with it not fitting on your rack! As far as cutting it really its six, one, half dozen the other...either way you want to go won't be wrong! And from the looks of it, ya could do a little fat trimming just don't get carried away! You got me ready to get home and get started on mine! ;)
C
If you are going to cut it up before smoking I would seperate the point from the flat. There is a vein of fat that seperates the two cuts. Just follow the fat vein.
Habs nailed that one dead on, after ya cut that fat ribbon out you might be able to compress it enough to fit on your rack without cutting it apart, doubt it from the size of that one but give it a try! Mines just out of the fridge, just a measly 9.6 pounder and it is just a smidge to big for the rack, but after it goes under the knife it should fit!
C
Allright FL here's mine, not near the fat cap yours has, I'm a wee bit brisket envy ;)
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001712.jpg)
And here is the fat vein cut out, that Habs was talking about. Sometimes I cut them, most times I don't , but I never remove the whole thing, all depends on the brisket. And then into its sleeping bag with rub of love for tommorrow smoke.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001713.jpg)
Did you wind up cutting it into?
C
I think I got the two separated:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_1610.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_1611.jpg)
Kosher Salt, Fresh ground Pepper , Olive Oil Rubbed and ready:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_1612.jpg)
Just loaded up the OBS with 4 hours of MESQUITE, PID set to 200 - I'll get up @ 0100 and change the water bowl - 0700 pull it out of the bradley and into the cast-iron roasting pan, foil cover, 205F convection oven.
Any suggestions on a liquid to add the to pan ?
FL those look great! As far as liquid I'm so old school its not even funny, I just use water....I've thought about adding some liquid smoke to my water pan....guess which one ;D Can't wait to see the end of this project! Looks Great! Once again I have brisket envy, all I get is select not prime! Keep us posted!
C
HOLY COW :o ....I'm hungry and curious....serious jewels you got there....lovely meat...let us know...I've been a wee bit shy about brisket...it is tricky. Done pastrami a couple of times...(which is laborious...yet delicious) but just smoking one...not so much.
I just changed the water bowl and rotated racks. It smells SOOOOO good already....
They've been in the oven for about an hour, the flat has an IT of 176F
Thank God I bought a brisket last night to smoke or I would be sooo jealous. Mine is only 7.5lbs, I wanted bigger but it was all they had :( Its a good idea to score the fat cap in a criss crossed pattern with a knife before smoking. Guess its too late now. I would smoke it more like 5 hours. I just found out I don't have any mesquite left:( I'll have to just use hickory, sorry TX don't hate me. Speaking of TX, I was just down there in San Antonio and Houston for a week of work. While in Houston I ate a lot of brisket, mmmmm brisket. I was gonna start my own brisket thread today since I have not done one in a while but after seeing that monster brisket I'm a bit "brisket" shy:))
After six hours @200F the flat is at 204F (gotta love oven thermostats, is there a PID for a Jenn-Air?)
The point is 195F
Leave in oven for another couple of hours or go ahead and FTC ?
I bet your good to go for FTC, hows your fat cap is it nice and loose? Just threw mine into the smoker and won't be done till tomorrow, but I want it now! Where are the pics FL! ::)
C
I didn't check the fat cap, they're both in FTC now. I'll post pics when then come out of FTC, before and after carving, if I can keep the family behind the (velvet) rope that long...
W O W ! ! ! ! ! ! ! ! !
O M G ! ! ! ! ! ! ! ! ! !
The Flat, is gone. Pics to follow shortly.
Best Beef BBQ We've ever had.
The Point is still in FTC.
So we done good! See I'm good for something! Mesquite! ::) Can't wait to see the pics!
Pictures - Ask, and Ye Shall receive:
Just out of FTC -
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_1613.jpg)
Sliced:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_1614.jpg)
I have to admit that there is some Magic going on with Mesquite on a a Beef Brisket.
I'm not ready to give up my Hickory on Pork, Chicken, Almonds, etc. but I have a new respect for mesquite on beef.
I thought that four hours might be a bit much, but it was perfect.
And we still have yet to break into the point. From what I understand it is B E T T E R ?
Oh boy...WTS is gonna love this... ;D
Wow, that looks awesome. I have only tried brisket once and it was a little dry and didn't go over that well. It sure didn't look like that one.
deb415611,
The first brisket I did a few months ago turned out like yours. It was a Sams brisket. This one was from a butcher shop. I don't remember the USDA grade of the Sams brisket, but the one I just did was Prime and Angus to boot.
FL,
Mine was from BJ's so probably similar grade to your Sam's one. I'll have to see what I can get at the butcher and try again. I'm not sure about the mesquite though .
That looks awesome FL! Mine is still in the oven rockin and a rolling! Oh come to the dark side Deb a bit of mesquite is a good thing! ;D
C
Quote from: westexasmoker on July 27, 2008, 09:43:16 AM
That looks awesome FL! Mine is still in the oven rockin and a rolling! Oh come to the dark side Deb a bit of mesquite is a good thing! ;D
C
but wts, I spent years telling my son not to give in to peer pressure, to be his own person, how would it look if I did just because you think I should....
Nice job!
I did the oven-boat trick on the last brisket I made, and it turned out delicious, tender, and moist. We're headed to the fair today, and I'm hoping to find a brisket sammie. I'm sure it won't measure up, but I need to feed the beast after seeing those pictures. Ribs for dinner, but now I need brisket too.
I decided that since the first one did not turn out the way I wanted, and I had kinda done my own thing recipe-wise, I decided to go full Texas-style brisket, mesquite and all.
Allright FL heres mine, I think I'm still drooling about prime and angus...but mesquite is a good thing!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001714.jpg)
And a few turkey legs....why not!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001715.jpg)
C
Very Nice. The pic of the point is still in the camera - I'll post tomorrow.
Quote from: Consiglieri on July 27, 2008, 10:35:31 AM
Nice job!
I did the oven-boat trick on the last brisket I made, and it turned out delicious, tender, and moist. We're headed to the fair today, and I'm hoping to find a brisket sammie. I'm sure it won't measure up, but I need to feed the beast after seeing those pictures. Ribs for dinner, but now I need brisket too.
Thanks - Enjoy the Fair.
I started the smoker-then-oven process with Spare Ribs, then tried it with Pork butts, and since my first brisket was dry, I decided to do it with it as well. It makes less of a mess in the smoker too....
Plus, having that large cast-iron baking pan helps deliver even heat as well. I got it from Yard and Pool. I originally bought it to have a large vessel to sear 6 Rib-eyes at once.