Well here goes.... First brisket

Gizmo · October 30, 2010, 07:06:10 PM

SCB,
Picked up one of the briskets

And one of these to experiment with

SoCalBuilder · October 31, 2010, 05:55:29 AM

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 ???

BuyLowSellHigh · October 31, 2010, 07:04:33 AM

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.

SoCalBuilder · October 31, 2010, 10:27:19 AM

Whew... :P

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

Tenpoint5 · October 31, 2010, 11:50:15 AM

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

GusRobin · October 31, 2010, 11:58:39 AM

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.

SoCalBuilder · October 31, 2010, 12:02:10 PM

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

GusRobin · October 31, 2010, 12:11:38 PM

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.

Pachanga · October 31, 2010, 12:20:47 PM

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

Tenpoint5 · October 31, 2010, 01:16:35 PM

SoCal never mind me I was thinking again. I thought you was saying the brisket stuck to the rack

SoCalBuilder · October 31, 2010, 01:46:00 PM

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.

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

GusRobin · October 31, 2010, 01:48:33 PM

great job

Tenpoint5 · October 31, 2010, 02:14:15 PM

You need a bigger knife as well for the next one!!

BuyLowSellHigh · October 31, 2010, 02:35:56 PM

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.

SoCalBuilder · October 31, 2010, 03:25:08 PM

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