HUGE Brisket


 
C

Chuck Bench

TVWBB Fan
Found a new store to do some shopping at and I finally found full packers...Hallelujah lol

So I picked up the largest one they had...nice marbling, nice sized fat cap, nice thick flat...we're in business...

So I slathered it with some mustard, then a light coat of Montreal Steak seasoning, then a light coat of Weber Zesty Lemon seasoning, and then finally a good coat of my homemade BBQ rub...

Put it on the smoker fat cap up and shoved it between the two grate handles on the upper grate...

For some reason I'm having a hard time controlling the temps with the Stoker also...lots of high/low spikes...

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That's a beautiful brisket, Chuck. If your WSM is fairly new, give it time to get good and seasoned and it should settle in. I was skeptical about that too when mine was new, and after a few good, long, low and slow cooks, it became stable as a rock.
 
Wow that's a chunk of beef! Hope that Stoker settles in, that's too good to have something go askew. That would cost about $120 in the bay-area kalifornia *yikes*
 
ok went out there and changed it up a little and now it's working wonderfully....I have a renewed faith in my Stoker...Yay!

and Chuck, the came out right at $50 before tax...it was $3.61/LB
 
If I could get Brisket for $3-something a pound, we'd have it way more often. Rarely see it sub $7
 
Chuck, that's the full packer price with the point and flat...the flat only price is almost $6 per pound

btw, I just pulled it out at 150 IT and foiled it
 
Ok I've got a question... I know that two 7lb butts will cool in less time than one 14lb butt so I would guess the same holds true for brisket right? If that's so is there any advantage to cooking the larger piece of meat over the two smaller ones?
 
That's a great looking brisket! Can't wait to see the finished product. Interesting that it's distributed by US Foods, which is in Rosemont...about 15 minutes from me. I wonder if they have a retail outlet....hmmmmmmmmm.
 
Chuck,
Keep us posted on how it turns out. I am looking to do my first brisket once I get my Stoker back from Rocks. You would make about person 4 or 5 that is having temp spikes issues with the Stoker. I had to send mine back this week due to possible faulty pit probe and power supply (both diagnosed by Harry Soo). Waiting to hear back from Rocks for when they send mine/replacement back to me. I also called them and was told to try not lighting too much charcoal...I digress, I have a post about it in the ATC section of the board...

Would you be able to let use know what temp you tried to shoot for and how long it took to smoke? The local Wally World near me has about that size of brisket available so it would give me an idea if I have to do a Midnight burn on it.

Dave
 
I would think that you could cook the two pieces separately if you want, but one piece of meat is easier to handle if you ask me...also, I don't know if you can get a point by itself...the only way to get a point around here that I know of is to get a full packer

CLasko, the "Chef Store" is their retail outlet here...it's actually wholesale prices...their prices are as good if not better than Sam's around here anyways...so I would call it a wholesale store not a retail store even though it's open to the public without a membership...all they have is food though and kitchen stuff, so we are keeping our Sam's membership for now...
 
no problem Dave...I've got Stokerlog running right now and it's been a roller coaster...when I get done with the cook, I'll post up the graph...

earlier when I foiled, I took a picture of the brisket before I wrapped it up...

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also, I went and bought me a little container to weatherproof the little Stoker...I put a couple of 45 elbows on it so I could put my contractor extension cord end through so everything would be inside...I might need to pop a couple of holes in the sides in order to get some of the heat out, not sure yet...we'll see how it goes...also, if you're going to do this, you need to make sure you get a container that doesn't have a handle in the lid...if there is a handle, there's probably holes for the handle to attach in the lid...you don't want any holes in the lid...my box has clamps that are attached to the actual box that flip up over the sides of the lid

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ok brisket hit 195...went and probed it for tenderness and it was perfect...brought it in the house, put the brisket, foil and all, in a disposable pan and laid a couple of towels over it and tucked it down in the sides...we'll see how it is in an hour or so...

here's the graph from Stokerlog...let me explain it to you because it's a roller coaster...

for most of the cook the Stoker was set at 250 until almost the end when I bumped it up to 275 because it seemed to want to stay there so I did...
there's a big dip in the blue line which is the brisket...that's when I foiled the meat...at the same time, I spun the charcoal bin 180 degrees to get the fire away from the fan...

also at the end when I bumped it up to 275, I disconnected the Stoker and put it in the weatherproof box I made...so essentially it also reset the Stoker at the same time...I think that might be the key to this whole spiking crap...once it gets up to temp maybe unplug the Stoker and let it reset...not sure but it actually leveled out after I did that...

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yeah Chuck, I figured around 9 from what I was seeing everywhere and it wound up being 7.5...not too bad really...we actually get to have supper on time tonight lol

also, I figured I'd make up some burnt ends and put them on the smoker for a little while to see how they turn out

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Well, all I can say is that everything turned out awesome...way above my expectations...

We had the brisket with burnt ends, ziti with roasted garlic sauce, steamed peas, and toasted french bread with garlic butter...

Here's your plate...

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