FIRST BRISKET

Wildcat · January 08, 2007, 09:49:17 AM

OK folks, I finally purchased my first brisket. It is marked as choice, and indicates that it is a flat. It is 8.17 pounds. Its thickness varies from 2 3/4 inches to 1 inch. It is very well marbled and has a layer of fat on one side that varies from 1/4 to 3/4 inches thick. It is in a sealed package with a lot of natural juice. The package indicated to sell by 10 January, so I assume it has been wet ageing for awhile. I plan to eat around 4 - 5 tomorrow evening.

Here are my plans so far:

Set out to warm up about 4:00 pm. At 6:00 pm - rub with salt, pepper, garlic, onion and place in pre-heated BS with vent about 1/3. Smoke at about 190F for 6 hours useing oak and possibly with an occassional apple (this depends on my supplies). After smoke, boat with apple juice then back in BS at 200F until internal of 180 - 185. Then FTC for at least 2 hours. I calculate that it will cook for 18 to 20 hours and FTC until served.

Here are my questions for the experienced:

1. Should I trim any of the fat?
2. Will the different thicknesses cause me any problems?
3. Exactly how do you "boat"? I assume you simply lay it on foil, seal the ends, spray a liberal amount of apple juice on it, and shape a loose tent on top.
4. Does my time line seem accurate?
5. Are my temps good?
6. Are there any other recommendations?

Habanero Smoker · January 08, 2007, 02:41:55 PM

1. Should I trim any of the fat?
I always trim the fat to about 1/8"; but you are listening to a person who refuses to use bacon above the brisket when it is smoking/cooking.

2. Will the different thicknesses cause me any problems?
Differences in the thickness of a cut will change the texture of the meat to some extend, but if a brisket flat is slow cooked correctly it will be minimal.

3. Exactly how do you "boat"? I assume you simply lay it on foil, seal the ends, spray a liberal amount of apple juice on it, and shape a loose tent on top.
I don't boat, but I'm sure someone will be able to help you with that answer.

4. Does my time line seem accurate?
Time lines depend on so many factors, but I would guess that it should only take you about 16 hours maximum (excluding the FTC). I only use 4 hours of smoke.

5. Are my temps good?
Your temps seem alright. I would suggest starting the cabinet temperature at 200°F, and maintaining that same temperature.

6. Are there any other recommendations?
Enjoy.

Wildcat · January 08, 2007, 03:35:04 PM

Thanks Hab. You and I both forgot the adult beverages. I was expecting 18 to 20 hours cooking. If it is only 16 hours then perhaps I should start at 8:00 pm vice 6:00. Either way I should be able to FTC for at least 2 hours and possibly as much as 5. I was begining to wonder if I would get any inputs. I keep forgetting that not everyone is retired. ::)

Wildcat · January 08, 2007, 07:01:53 PM

As an update, I trimed fat to 1/8 to 1/4 inch. Not an easy task. I also cut two sections that were not as thick away from the thick portion. I placed in smoker on top two shelves with the thick section on the second shelf, fat side up on both. I compromised on the start time - started them at 7:20 eastern. Attempting to keep the smoker at 200f. I have the Maverick probe in the thick piece and the probe I got from Bradley in the thin cut. Initial temp on both probes were identical, so I guess the Bradley is accurate. The door temp gauge is off by 15 degrees though. Now I know why my other smokes finished so soon. This is my first use of the Maverick and it is wonderful. Forgot to take photo's of the before, but will try to remember to take some of the after.

owrstrich · January 08, 2007, 07:16:18 PM

slice the beast diagonal across the grain... it really does matter...

need photos... im hungered...

you gotta eat...

owrstrich

Wildcat · January 08, 2007, 09:24:07 PM

Quote from: owrstrich on January 08, 2007, 07:16:18 PM
slice the beast diagonal across the grain... it really does matter...

need photos... im hungered...

you gotta eat...

owrstrich

I have seen a lot of suggestions on cutting across the grain. I plan to but not a soul has said why. I assume that if you go with the grain it will be stringy.?

It is almost 11:30 pm here and just smelling it has me hungry. Need more adult juice to boost my patience. Internal is at 150f now (4 hour mark). Box has been between 190 and 205, currently at 197. I hope it will not get done until at least noon. I also hope the internal stops climbing soon because I want to FTC at 180 - 185.

Gizmo · January 08, 2007, 10:40:29 PM

The diagonal cut (across the grain) will make the meat chew as if it was more tender. This is usually the requirement of tough pieces of meat but brisket can be falling apart tender (like pulled pork). I have had some briskets turn out that way where slicing was almost impossible and my knives are razor sharp (just ask my little finger that currently has a bandaid on it from touching the knife on the cutting board). Any way, if you think about the meat getting cut on a diagonal (bias cut), the strands of the meat fiber are shorter in the direction of the bite thereby making it more tender to chew.

Wildcat · January 09, 2007, 06:26:31 AM

Thanks Gizmo. Kind of thought it was something like that. :)

Wildcat · January 09, 2007, 09:15:40 AM

Update - 16 hours now, less than 2 hours sleep (was hard to stay awake last night with the adult beverages, but it was fun). Internal at 167. AC repairman on the way, guests arrive later with planned 5:00 pm feeding frenzy. It is now 11:20. Want to FTC between 2 and 4 hours so I bumped box to 115 - 120F. Took a peek and it was a sight to behold. Will take photo's after FTC.

MRH · January 09, 2007, 01:57:02 PM

Wildcat,

Musta have been a long night ;D Since you said you bumped the box temp to "115 to 120F" :o

Bet it turns out good.

Mark

Habanero Smoker · January 09, 2007, 02:00:35 PM

Wow! I'm surprised it is taking this long. Did you mean you bumped the box up 215°F to 220°F.

Wildcat · January 09, 2007, 02:13:16 PM

I went from 105 to about 118 during the last hour. Time was running short. I took them out after a total of 18 hours. Probably would have been almost 20 if I had not done this. I wanted to make sure I had enough time to FTC. It looked great when I wrapped it. Another hour or two and I will photograph, slice and photograph again (assuming my hunger does not get to me first). I gave my all on this puppy. I went light on the salt this first go round so I hope I put on enough. Better too little than too much IMO. Also I used 2 oak and 1 pecan for each of the 6 hours of smoke. Wanted to do oak and apple, but I only had 2 apple pucks. I need to order more apple. Never smoked with apple before getting the BS. I love the stuff.

Wildcat · January 09, 2007, 02:19:04 PM

Oops! As you can tell, I am exhausted with less than 2 hours of sleep. I was smoking at 205F and went up to 218.

MRH · January 09, 2007, 03:58:27 PM

Yep, easy to tell after 2 posts the same way ;D Just think how good you will sleep after a full belly of brisket! Can't wait to see the pics. One of these days I need to try a brisket too.

Mark

Wildcat · January 09, 2007, 06:54:17 PM

You bet. Too tired to process photo's tonight. I am not even sure that I did a good job taking them.

8 pounder, 4 people, just enough left over to make 3 sandwiches. Stuffed to the gill. My mother-in-law has eaten a lot of briskets in the finest establishments around the world and she said it was the best she has ever had. From her that is a lot of praise. Did not need a knife after cutting into slices. Fell apart if speared with a fork. Had to scoop onto the fork. Salt ratio was perfect. Glad I did not put as much on as I initially planned. Although no juice was pooring out, it was very moist. I surprised myself. Not trying to brag, but the patience really payed off. I really felt that beef that long in the smoker would dry out more. Not so.

I am stuffed and too exhausted to even have an adult beverage. Got to play golf in the AM so I'm hitting the sack. Junior even liked it although he still loaded it up with Iceman's sauce. I tried a little that way myself, and although it was good I prefer his sauce on pork and chicken.