My First Brisket

sjmcdowall · May 29, 2012, 12:15:42 PM

Alrighty -- made my first whole Texas Brisket -- and it was a success (if the fact that a 12 lb (post trimmed) brisket was gone in a flash!

First the picture (because everyone loves pictures) -- this is it just pulled after it's final Texas Crutch part in the oven. Lots of reasons for the Texas Crutch -- but the end result was sublime so I can't complain ..

I basically followed a combination of Pancha's Brisket Theory and Meathead's Brisket Recipe ... http://www.amazingribs.com/recipes/beef/texas_brisket.html

I trimmed the brisket (it had a pretty good amount of fat) ... and put a bit of oil on it and then Zach's Texas Brisket rub .. wrapped and let it set for a couple of hours while the smoke and heat units were pre-heating ... Oh -- I also followed Meathead's idea and injected (pumped) the brisket with low-sodium beef broth first. I did this because I was a bit suspect of the quality of the brisket and didn't want to take a chance since it was going to be presented to a large group. The end result worked great! I did have to bend the heck out of the brisket to get it to fit, but as Panchanga indicated, doesn't hurt the end product at all!

Dried it out a bit at 130 for 1 hour ... then smoked and heated .. 4 hours of smoke : 1 hour Mesquite, 1 Apple, 1 hour Mesquite, 1 Cherry ... kept it going til IT was 150 for a bit (1 hour) and then pulled and did a Texas Crutch with Apple Juice and Beef Broth, covered and put in a pre-heated over at 200 ... (didn't want it to cook too fast) overnight... was at 190 so perfect.. kept it going til it hit 198. Pulled it and cut off the deckle and chopped it and make Burnt Ends (put the pieces in a pan with 1/4 cup of the pan drippings and 1/4 cup of the Texas Mop Sauce I made from Meathead's recipe) ... I placed the pan on a grill over medium-low heat and covered the grill and tossed every 15 minutes until they were "burnt" :) Meanwhile I FTC'ed the rest of the brisket.

Served with the Texas Mop Sauce and Sticky Finger's Memphis Sauce (for the burnt ends) -- viola!!

P.S. I bought a 2nd packer and have it wet aging in the fridge for July 4th! :)

Cheers!

mikecorn.1 · May 29, 2012, 12:24:03 PM

Nice looking brisket!! Congrats

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Ka Honu · May 29, 2012, 01:28:25 PM

That looks and sounds great! The only downside is that it's like winning big bucks the first time you walk into a casino - you get addicted and expect the same success every time. Unfortunately, every now and then you run into a cow that just won't give it up. The good news is that it doesn't happen often (I've only had two over a hell of a lot of years) and you can salvage it in a crockpot (pulled brisket makes great sandwiches, tacos, burritos, nachos, etc.).

Most people pull at a lower temp (180-190^o) - it's not a big deal - might be slightly easier to slice and less apt to fall apart. Or not.

Try re-smoking your burnt ends - adds a kick you might like.

The point (deckle) makes the best chili you'll ever have.

Kahunas · May 29, 2012, 01:48:34 PM

Sounds like you did a great job. I use the Texas crutch every time I do brisket or pork butts. I love the results it gives you.

ghost9mm · May 29, 2012, 02:33:41 PM

Well it looks and sounds like you did a really great job...well done..

OldHickory · May 29, 2012, 02:44:32 PM

You did a great job, especially for a N.C. boy. ;) I use the Texas crutch most of the time for the same reasons. Way to go, and I'm sure the guests were impressed and of course will want more.

Smoker John · May 29, 2012, 08:33:54 PM

Great job on the brisket

Pachanga · May 31, 2012, 03:03:34 PM

Aaaaaaannnnnd we have another winner!!!

Nice job.

I agree with my friend Ka Honu on the burnt ends. "Try re-smoking your burnt ends - adds a kick you might like."

See "How do you make burnt ends?"
http://forum.bradleysmoker.com/index.php?topic=14065.0

Good luck and slow smoking.

sjmcdowall · June 01, 2012, 08:22:32 AM

Quote from: OldHickory on May 29, 2012, 02:44:32 PM
You did a great job, especially for a N.C. boy. ;) I use the Texas crutch most of the time for the same reasons. Way to go, and I'm sure the guests were impressed and of course will want more.

Thanks ! And yes, already another packer brisket in the fridge wet-aging for July 4th!!

(And although I live in NC -- I'm originally a mid-west boy so am omni-bbq centric! LOL )