Brisket Cook


 
Bruce Bissonnette

Bruce Bissonnette

TVWBB Guru
15lb USDA Choice Brisket on the WSM this morning at 6:45; WSM humming along between 290-300. Injected with Butcher BBQ Prime Injection and rubbed with Oakridge Black Ops Brisket Rub. Using Hickory and Cherry wood. Plan is to wrap when internal hits 165, if the color is good. Looking forward to dinner.

 
Looking good, Bruce.
Would be interested in your take on their brisket injection vs prime injection.
Have been using my brisket supply, which is now empty. Still have most of the prime left.
Also looking at others (Kosmo) before reordering.

Bob
 
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Here's the finished product:



Burnt ends.



Wrapped in foil at 167℉ at 12:30pm and the brisket was at 205-208 at 2:30pm. Took it off, separated the point and the flat, put the burnt ends back on and rested the foiled flat in my hot bag.

Dinner was at 4:30p, the burnt ends were awesome! The brisket had great flavor, however, while it was really tender when I pulled it, it tightened up a little while resting, perhaps a two hour rest is too long. It was still tender, just not as tender as I expected with that finish temp.
 
Bob Bass said:
Looking good, Bruce.
Would be interested in your take on their brisket injection vs prime injection.
Have been using my brisket supply, which is now empty. Still have most of the prime left.
Also looking at others (Kosmo) before reordering.

Bob
Click to expand...

Bob, I really like the Prime Injection, personally I think the finished product has a "beefier" flavor. I've never used Kosmo's so I have no way to compare.
 
ChuckO said:
What does a 15LBS Brisket go for in Utica? That's $70 in the Bay Area kalifornia
Click to expand...

ChuckO, I bought that brisket late last fall before prices started going through the roof. At that time, I think it was around $2.50/lb. Just checked brisket prices today at Restaurant Depot and they were $3.49/lb.
 
Thanks, Bruce.
The beefier flavor is exactly what I'm after. Their brisket is ok.
A few team are using Kosmos. It's on the to-try list.

Only issue I'm seeing is the dark meat look. Has been fairly uniform, just darker overall.

Bob
 
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Really nice cook. Not sure about others, but I've quit measuring temps on brisket....L&S or HH. For L&S, I'll use my Thermapen to see where it is relative to the stall, and for HH I wrap based roughly on time and color. Also for HH, I've noticed that temps can soar but the meat is tough.

I pull based on probing.
 
That is a great looking flat and burnt ends are awesome. IMO, the thightning effect could depend on resting in foil period......simply it could have gone on cooking!! May be next time you can vent it for 30' / 1 hour just to decrease IT to 170 F and then in foil to rest.
 
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Monty House said:
Really nice cook. Not sure about others, but I've quit measuring temps on brisket....L&S or HH. For L&S, I'll use my Thermapen to see where it is relative to the stall, and for HH I wrap based roughly on time and color. Also for HH, I've noticed that temps can soar but the meat is tough.

I pull based on probing.
Click to expand...

I still keep a digital probe in the meat just to give me an idea of what temp its at, however, I don't cook or pull to temp. If it's not like "butta" when I probe it, it's not done and I don't care if the temp is 220. LOL
 
Enrico said:
That is a great looking flat and burnt ends are awesome. IMO, the thightning effect could depend on resting in foil period......simply it could have gone on cooking!! May be next time you can vent it for 30' / 1 hour just to decrease IT to 170 F and then in foil to rest.
Click to expand...

Enrico, you're probably right. I had intended to vent the the foil packet before separating the point and flat, and I did, but not for very long. I separated them then wrapped the flat and put it in an insulated food bag to rest. I think, perhaps, maybe, I let it rest too long (2 hours) anyway, it still was good.
 
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