Masters Brisket

[oakville smoker]

Ah yes, the azelas are blooming, Tiger is looming, a good excuse for a party

Sunday is the final round of the Masters
All major championships in golf usually result in a party / BBQ at my place
Last bash was the Super Bowl ( OK NFL but golf season was kind of over ) , now we are back to golf majors

I picked up a brisket flat 2 weeks ago.  It was cryovac'd and its been in the fridge since then
Its about 9 punds, I turn it over once per day
I could do some prep tonight or I will have to wait till Friday afternoon to do some prep?

Any ideas ?
I am thinking I will smoke it on Saturday and then muscle it into the slow cooker to finish for Sunday afternoon

What do you wise people say ?

[FLBentRider]

Sounds like a plan.

I would forgo the slow cooker and put it in Saturday night for a Sunday afternoon finish.

I have been putting the rub on just before it goes in the smoker - I can't seem to taste any flavor gain by doing it 24 hours before, at least on briskets - others may have different opinions - I've never done a side-by-side comparison.

[Tenpoint5]

Sounds like a plan.

I would forgo the slow cooker and put it in Saturday night for a Sunday afternoon finish.

I have been putting the rub on just before it goes in the smoker - I can't seem to taste any flavor gain by doing it 24 hours before, at least on briskets - others may have different opinions - I've never done a side-by-side comparison.

We may just have to have CRG do one of his midweek smokes and test this theory and make it an article for the newsletter.

[FLBentRider]

Sounds like a plan.

I would forgo the slow cooker and put it in Saturday night for a Sunday afternoon finish.

I have been putting the rub on just before it goes in the smoker - I can't seem to taste any flavor gain by doing it 24 hours before, at least on briskets - others may have different opinions - I've never done a side-by-side comparison.

We may just have to have CRG do one of his midweek smokes and test this theory and make it an article for the newsletter.

I'll do it.

I'll get a flat, whack it in half and do the 24 hour rub on one half and the same rub on the other half just before smoke time.

I just need to get my bubba pucks and ET-73 back from AZ...  ::)

[Tenpoint5]

Sounds like a plan.

I would forgo the slow cooker and put it in Saturday night for a Sunday afternoon finish.

I have been putting the rub on just before it goes in the smoker - I can't seem to taste any flavor gain by doing it 24 hours before, at least on briskets - others may have different opinions - I've never done a side-by-side comparison.

We may just have to have CRG do one of his midweek smokes and test this theory and make it an article for the newsletter.

I'll do it.

I'll get a flat, whack it in half and do the 24 hour rub on one half and the same rub on the other half just before smoke time.

I just need to get my bubba pucks and ET-73 back from AZ...  ::)

Sounds like a plan. You going to have it done by the end of the Masters? (Didn't want to completely Hi-Jack the thread)

OS, I would do the start Saturday and finish Sunday. If it gets done early you can FTC it for 4 hours. I know I have.

[KyNola]

You know, I'm with FLBR on the 24 hour rub deal.  I recently did 2 pork butts that had been slathered with molasses and the rub put on them and immediately placed into the smoker rather than the overnight rest ritual.  I couldn't tell one bit of difference in the taste nor bark quality by going immediately to the smoker.  I just don't think the rub has much of an opportunity to penetrate a large mass of meat like a brisket or a butt in an overnight time limit.  Ribs might get a bit of a benefit as they are so much thinner but overall, I'm beginning to rethink the "overnight rub" theory.

Just something to ponder.  Sorry to hijack the thread as well.  I don't play golf but even I enjoy the final round of the Masters just because the course is so beautiful and the tournament is so classily managed.

[oakville smoker]

Thanks all
Conference this week was getting me stressed   LOL
The Masters brisket will hit the DBS Saturday and finish on Sunday
Going to have to remember the timer deal, especially when I will be playing golf Sunday morning before The Masters

[Caneyscud]

Done that - gave up on that years ago!  Dry rub, marinade - in my side by sides - made no difference except extra effort and the need to make room in the ref.  Many of the food science people confirm this.  Most stuff doesn't seem to penetrate.  While it might penetrate as much as a 1/4" I believe, even on a brisket that doesn't make much diff.  Curing, injecting and perhaps tumbling are different things altogether. 

Think about it.  With all that makeup those female types put on for us, just imagine what their insides would look like!  or our armpits with years of APD!   ;D ;D

 

[oakville smoker]

Oh Caney

You are pushing things to the limit   LOL
I remember seeing something years ago where a law was legislated that gave a potential husband the right to see his bride without the benefit
of corsetts and make up and all that stuff.  Maybe that law should be brought back   ::)

[Caneyscud]

A little brevity!  I hope!!

[TTNuge]

I just listened to the top three KCBS teams from last year on BBQ Central radio and all three of them put their rub on briskets only 2-4 hours ahead of time at the most.  Now I know they are under different time constraints at competitions but it seems to work for them.

[oakville smoker]

OK, I should finish what I started here and post the final results

Started with a 13 pound point
Wet aged in the fridge for 3 weeks, was just starting to get some air bubbles smaller than dimes when I pulled it for smoking
I head to cut the thing in half as it would not all fit on a single rack
No overnight rub, just some salt, pepper, generous sprinkle of garlic powder and some onion powder before heading to the Bradley
1 PM Saturday, brisket meets smoker, max temp.  Smoker stabilzes at about 207 about 2 hours into the process
4 hours of Crown Royal oak smoke
1 PM Sunday....   golf game is over, Masters is starting soon, time to put a temp probe and see where we are
Survey says:   161   Time to bump the temp ot it will never be done
4 PM    about 180    Thinking this is going to be done way too late
5 PM    about 197     Things are looking up, I dont think there is any way Tiger can win this thing
6 PM    about 202    Oh baby, I love it when a plan comes together    LOL
6 30    about 207     remove and FTC until green jacket is presented

7 PM   slice this baby.
AMAZING   INCREDIBLE 
Lots of people all afternoon saying damn that smells good.  Me worrying about whether its become very expensive shoe leather

This was excellent.  I did snap some pics prior to the meat getting to the smoker.  I did play golf yesterday morning.  I did consume a fair
number of adult beverages during the afternoon.  Hence, the camera was not used post cook or slice or anything like that.

I will be doing this again.  30 hour cook time is a bit of a killer but it was worth every minute

Congrats Phil on a great win.
Tiger.  It sucks to be you ...........      ;D

[Tenpoint5]

OS I did a 11 pound packer for my sons first communion on Sunday. It went to 209 at 4 am (10 hour cook) I had to let the meat cool down to slice it because it was turning into pulled beef it was so tender. Like you not one complaint about the meat at least not from the guests. I was not happy with it or myself for over sleeping when the maverick alarm went off telling me it was at 195*IT at 3am. I will just have to try it again.

I guess Phil's act of kindness to that Doc paid off in the long run.

[oakville smoker]

10.5

What was Phil's act of kindness ?
I must have missed something. Or did this have something to do with his wife's cancer battle ?

[Tenpoint5]

Yeah if I remember right he let her doctor be his caddy for a round. He said he was a pretty good caddy and called the right clubs for a pretty good round. It might have been the prelim for the masters of something I just did a quick read on it.