Brisket Attempt #3


 
After I slice what we want I do the following: For sammies I pop in the toaster oven then add bbq sauce, any thing else microwave is fine if you lower the power level. Usally I use bbq sauce on the side, love me some Sweet Baby Ray's!
 
Well over 12 hours after I started I tasted far and away the best brisket I ever cooked (which isn't saying much for me). Tender as pulled pork and juicy. I barely needed a knife to slice it, I could have just pulled it apart with my hands. I am so thrilled with the finished product. It's as good as any I've had in restaurants.

I took a few pictures.
Pre-sliced



Sliced


Excuse the hack job on slicing. I was too excited from the taste to focus on slicing. I'll use my electric knife tomorrow.

Thank you guys for hanging with me the whole day. Glad you were there to keep my company.
 
Thanks, man. I am really happy with how things turned out.

I was scarfing down the ends while I was slicing. I'll have to use the other end!

Also have to give props to Dizzy Dust. My homemade rubs have never come close to the look and taste I get using their product. I am sold. I've used it on ribs, butts and now brisket and so far all three have looked and tasted outstanding.
 
Originally posted by Steve Whiting:
I am not sure I have enough hair to chance making it hurt. I would hate to lose any more.
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I hear you bro. I too am follicly challenged. But it is a great thread about the 2009 WSM and the temp oddities that many of us have noticed. My own experiments have produced almots identical results to that of the TC in that thread.

I've had pretty good results just keeping my WSM with the needle somewhere in the gray zone on the Weber thermometer. I just use the maverick as a remote but always subtract 30 to know what the lid is reading.
 
Also have to give props to Dizzy Dust. My homemade rubs have never come close to the look and taste
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It's all your q method nothing to do with anything else
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Keep on saying this: It's all me Christopher_C_ G, It's all me Christopher_C_ G, It's all me Christopher_C_ G
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So now you've done it the hard way. Next time get a 14 lb packer. Put your favorite rub on it right out of the fridge. Do a minion start about 8 pm and set the lid temp at 240. Go to bed. It should be done about noon. You may need to add a litle charcoal about 8 in the morning. Just throw it in the lower door and leave the lid on. It's almost too easy if you just do it and don't be playing with it.
 
Originally posted by LarryR:
So Christopher, I've got to ask, glad you foiled?
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Totally. I think it would have been dry/tough without the 3 hours in the foil. It also moved things along. I think I'd still be cooking that hunk of meat today if not for the foil. In the end, the bark was no worse for the wear.

Thanks for the advice.
 
Originally posted by Bill_W:
So now you've done it the hard way. Next time get a 14 lb packer. Put your favorite rub on it right out of the fridge. Do a minion start about 8 pm and set the lid temp at 240. Go to bed. It should be done about noon. You may need to add a litle charcoal about 8 in the morning. Just throw it in the lower door and leave the lid on. It's almost too easy if you just do it and don't be playing with it.
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I will do an overnight cook this year. I remember last year thinking what kind of maniac would want to do an overnighter? Now I can't wait.

First, I need to find a more reliable and longer burning source of fuel. I don't trust Royal Oak to burn consistently within my desired range without somewhat frequent fiddling. Though yesterday, it performed pretty well. I'd like to try Wicked Good briquettes to see if they will burn longer and truer.

I also have to find a place in CT that sells packers.
 
One final note. I had a full meal (actually 2) of the brisket today. It was delicious. I just cut off some slices heated in the microwave and added some bbq sauce. Wow. It was awesome.

I also chopped the burnt ends and added some more bbq sauce and heated. This was even better. For dinner tonight I just cut a bunch of slices and chopped. Added BBQ sauce and microwaved. I can't believe how good it was.

I was never overly crazy about brisket. Count me among the converted. This was as good as the pulled pork I did a few weeks ago.
 
Originally posted by Christopher_C_ G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
235 at the lid is fairly low at the grate. thats okay if time is not an issue.
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My grate is always about 30 degrees hotter than my lid temps. </div></BLOCKQUOTE>

Mine always seems to be the other way around when I actually check it.
 
Originally posted by Christopher_C_ G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill_W:
So now you've done it the hard way. Next time get a 14 lb packer. Put your favorite rub on it right out of the fridge. Do a minion start about 8 pm and set the lid temp at 240. Go to bed. It should be done about noon. You may need to add a litle charcoal about 8 in the morning. Just throw it in the lower door and leave the lid on. It's almost too easy if you just do it and don't be playing with it.
Click to expand...

I will do an overnight cook this year. I remember last year thinking what kind of maniac would want to do an overnighter? Now I can't wait.

First, I need to find a more reliable and longer burning source of fuel. I don't trust Royal Oak to burn consistently within my desired range without somewhat frequent fiddling. Though yesterday, it performed pretty well. I'd like to try Wicked Good briquettes to see if they will burn longer and truer.

I also have to find a place in CT that sells packers. </div></BLOCKQUOTE>

On the fuel issue I use K if I'm doing an over nighter. For what ever reason I can not do this with lump. I recently posted about this issue in another thread. Vince

Edit here is the link. http://tvwbb.com/eve/forums/a/...=883103325#883103325
 
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