1st Brisket w/ PICs

[Jeff M]

I was inspired to do a high heat/quick cook brisket after reading the 9 page thread from K Kruger. I've included a short recap below:

Picked up a choice cryovac 5.5 pound flat from Harris Teeter this morning, rubbed it in Texas BBQ Rub (dear lord I love this stuff) and let it sit at room temp while I got the cooker up to temp etc.

Put it on around 12:00pm, aroudn 2:15pm it hit 170 so I took it off and foiled it (tented) let it cook in foil until 3:50pm when I thought it was fork tender (my first fork test) and then unwrapped it, poured the juice in a cup.. put it back on the grill for about 15 mins to bark it up a bit.

I hate to admit this but I havent really ever had brisket so I don't really have anything to compare it too.. It was very good to my wife and I, wasnt falling apart but was tender.. it was moist to some extent but also maybe a little dry.

I put it on when the meat was still only around 50 degrees, not sure if that hurt the smoke ring, because it wasnt very big, maybe 1/8.. used apple but I'm not sure I used enough.

Overall I thought it was very good and tasty, the rub was amazing.. when I had it resting on the pan while I heated up the cooker it kind of turned into a paste and when I put the meat on the cooker it all stuck to the foil so I actually scraped it up and applied the paste.. tasted awesome.

I think I'm gonna midnight cook my next one to just see the difference.. I hear briskets are hard, wish I had something to compare it too.

Also, quick question.. we obviously couldnt eat all this so I put the rest of the brisket in a vacuum bag and poured the juice from the brisket into the bag.. is this OK? (probably less than a cup) I vacuumed until the liquid started coming up the bag, then stuck it in the freezer.

Anyhow, here are the pics..

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff M:
Also, quick question. I put the rest of the brisket in a vacuum bag and poured the juice from the brisket into the bag.. is this OK? (probably less than a cup) I vacuumed until the liquid started coming up the bag, then stuck it in the freezer. </div></BLOCKQUOTE>
Yep Jeff, great that you did that. I always include the drippings in the vac bag. When you go to reheat it just leave it in the bag and drop it into some simmering water. You can thaw it or put it in frozen. Gently simmer for about 20 min if thawed or about 30 min if frozen. Let it rest in the bag for 5-10 min, cut open and enjoy your very moist brisket.

Brisket looks great. Sounds like you might have foiled a tad too late. I like to foil at 160º, this usually will yield a moister flat. I almost always just cook flats, try the foil at 160º the next time.

Yes the Texas BBQ rub is awsome ain't it? Glad to hear it came out good for you.

 

[Dan H.]

post your midnight cooking too, I (and im sure many people) love briskit pictures/cooks. Looks pretty good to me. i'll be watchin.

 

[Tom Chips]

Don't worry, you'll have plenty of opprotunities to compare it to your next brisket, and your next, and your next.....


Looks good, and as long as its edible, that's all that counts for your first one.

And if you are partioning out your drippings, and happen to run short, you could always use a little beef broth or even chicken broth in the vac bags. Some people notice that beef broth adds too much of a "tinny" flavor.



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