I'm Going In!


 
JimK

JimK

TVWBB 1-Star Olympian
It's maybe been a dozen years since I've done a brisket, but I've been having the urge lately. We've got a gorgeous weekend and a kid turning 16, so there's no excuses. And when you can get packers at Costco for $2.99/lb, why not? I picked up a 13.85 pounder that I plan to trim somewhat aggressively so I can get some burgers out of it as well. Following a Meat Church vid where I'll go for 11-13 hours at 200, then wrap and finish at 250-275. Planning to start at 7 or 8 this evening. I'm going to just go with a healthy dose of Holy Cow for seasoning. A little nervous, but excited. I expect I'll have an extended rest in the cooler, but it'll work with our Sunday schedule. I think it'll be going into the cooler around 11-12 and we'll eat around 7pm. Open to any tips, tricks or other advice. Here's the start:

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Yep for $2.99lb I laid a nice one into the deep freezer for a nicer time when I can enjoy the cook and the results
 
Yum. 299, well except near me. But I do plan on getting one. Will cook it up for a neighborhood party after thanksgiving. Mulling charcoal/wood kettle vs wsm vs oven
 
Jim

It's just like riding a bike, you have those oh S moments and then your back in the groove.
Have a wonderful Birthday celebration.
 
Brett-EDH said:
Barely trim would be my recco. You need the far on the render for Choice.

Dry brine salt only overnight. Finish with rub before smoking.

Have fun.

All in this order.
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Not enough time for the dry brine, but I like that idea. She went on at 7:30pm. Here's a pic of her post trim (this is the lean side, of course). I need to weigh the 'good' trimmings, but I think I've got about 1.5-2.0lbs of 'good' trimmings to use for burgers. I've got one SmokeFire probe in her, along with the Meater. Settling in for a nice evening and just might sip a touch of bourbon.

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So, question on the rest. In this particular case, I think it's going to be pretty long - 6+ hours due to life getting in the way tomorrow. When you guys rest, do you just use the butcher paper and keep it in a cooler, or do you add a foil wrap to keep all that juicy goodness from flooding the cooler?
 
JimK said:
So, question on the rest. In this particular case, I think it's going to be pretty long - 6+ hours due to life getting in the way tomorrow. When you guys rest, do you just use the butcher paper and keep it in a cooler, or do you add a foil wrap to keep all that juicy goodness from flooding the cooler?
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Like this and leave in an unheated oven, in the off position.

If you foil it you’ll kill the bark.
 
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JimK said:
Thanks Brett! It'll really keep warm for 6+ hours like that? Wow!
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In the oven, wrapped like that, you’ll likely be at 155-160 at 6 hours. Towel underneath and atop the tray. You can always add a little warmth if you’re too low pre-slicing. My 3 hour holds are still 170° at slicing time. Just don’t lose your jus when getting the brisket into the full aluminum tray. They moisture is really needed as it cools as the brisket will
Absorb its juices as it rests.
 
I keep mine wrapped in the pink paper. To that I wrap in large towel(s), then the whoe shebang into a cooler. At least a couple hours anyway I would think. Bark stays quite good for me. I think the towels absorb excess steam and moisture that would soften the bark.
 
I will not completely disagree but, I remove from the WSM, allow the “carryover heat” to break then double foil, towel and send to the cooler. For whatever reason, I have had no bark “un approved” final results
I think some folks wrap too tightly, that’s a recipe for soggy bark. I just had a nice batch of brisket chili and am headed to food coma way faster than,,,,
 
11:23pm. 139F internal temp. SmokeFire at 200. Meater has been saying ~4.5 hours to 170 since I started the cook 4 hours ago. 🤣 I hope this thing stalls well. I was planning on wrapping at 7-8am.
 
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