first brisket...

[Ron F]

Well I just did my first briket. Haven't tasted it yet as its resting. If it came out alright I'll be a little surprised. I bought it two Saturday's ago and it sat in the fridge for a week

, wrapped in its cryovac packaging. A week later on Sunday(two days ago)I rubbed it with the BBQ Bible recipe rub and let it marinate until this morning(I work midnights) when I finally had a chance to throw it on the WSM. I used MM of course, set all vents to around 50%, threw the meat on, and crashed. Woke up about 5 1/2 hours later lid temp was at 300*

. I backed off the vents to 1/3 open and went right back to sleep. Woke up about 3 hours later lid temp was around 230*. Meat temp was at 195* so I pulled it. My whole attitude for this cook was just to "DO IT AND GET IT DONE", with minimal attention to the WSM. I figured if I don't hurry up and cook the meat I'm out the money I spent on it anyway, so if it comes out bad oh well. I was also curious to see if I could make myself NOT pay attention to the WSM. I can. I think being on a midnight shift helps with that. I'm sure many of you have worked a midnight shift and know that the only thing that matters when you get home is BED!

Well after that rant I gots some questions. First off, do you think the meat is good after being in the fridge that long? It looked and smelled fine so I think it was ok, but I'm no pro. The brisket I bought was a trimmed one, about 5 1/2 lbs. Does this have the point on it? If so, which end is it, or would it be obvious if it had the point on it?

I'll keep ya posted about how my first-ever-I don't-care-brisket came out. Stay tuned...

Ron

 

[Paul G.]

Ron

Good first experience with a brisket.

I think it was a brisket flat and therefore did not have a point.

Since it was in the cryovac I think you're fine. I guess if it had a "sell by" date on it, you bought it on that date and kept it in the frig for a week, there could be a potential problem. Anyway ... you gotta' die of somethin'

Paul

 

[K Kruger]

Ron--
Probably worse case scenario is that you'll have very flavorful meat for a chili (or similar concoction).

I think your meat was probably fine.

 

[Anton]

Sounds like a good time

Just remember 'good' is relative. Since this was your first one, it'll be the best one you've ever done. And if it didn't come out the best you could have done, it will just make the next one that much better!

 

[Ron F]

Well I thought it came out pretty darn good! Had excellent bark. Man that bark is good stuff! I now see why the bark is so craved! Had a good smoke ring throughout, excellent smoke flaver(I used hickory). Now, I just had brisket for the first time(that I can remember anyway) at Famous Daves restaurant last week. It was very good, and thats all I have to go on. I guess I'm not sure what brisket is supposed to taste like but to me it tasted like this: eating the middle part(no smoke ring meat or bark)was like eating the most moist roast beef i've ever had. Eating it with the smoke ring meat and bark mixed in(as I'm sure is the ONLY way to eat it)was just unbelievable! I already can't wait to do my next one! I do however need to learn how to cut one up, or trim it up better before cooking. I was cutting in slices against grain as reccommended and there was still alot of fat. Fat was 3/8" in some places! I don't mind the fat, but the bark was adhered to the fat. When I scraped off the fat the bark went with it. I'm sure it's my fault for not trimming at all. I just tossed it on the WSM without even looking at how thick the fat was. I'm also wondering if I should have flipped it over during the cook. The bottom was a tad dry, but not a real big deal. I cooked it fat side up FWIW. I see why everyone uses a SHARP knife to cut these things. It was a bit tough getting thru the bark. I need to get me a good sharpening system/steel one of these days I guess. Some good knives would help too. All in all I'm real happy. The brisket came out great IMO. It's moist, smoky, and has good bark. I really do think mine tastes better than Famous Daves, but only cuz theirs didn't have a bark.

Ron

 

[K Kruger]

Sounds like you hit it, Ron. Wonderful

If you cook fat down it will protect the meat from the heat. No need to flip. On the side with the fat, if it's thick, you can trim it to a scant 1/4 inch. I don't rub that side. For serving, I trim off that fat and slice the meat thinly, on the bias, and against the grain.

A great first brisket!

 

[Jim Minion]

Ron the reason for the bark being so hard was the fact that your pit temp had spiked to 300º.
You could have closed two of the vents and left the one open 50 to 60% and been on target with pit temp.

The other thing you can do is when you wrap in foil and put it into the dry cooler store it with the fat cap up, that way the hard bark sets in it's juices and it will soften up some.

Jim