Late Night Brisket
- Thread starter Darrell O
- Start date
Dan Quinlan
TVWBB Member
Looking good so far. What did you use for a rub?
Gary H. NJ
TVWBB Platinum Member
So, how's it going Darrell? Darrell?! Wake up!
Darrell O
TVWBB Fan
Dan and Gary,
I used Meathead's Big Bad Beef Rub and 60/40 mix of apple and oak, which smelled heavenly when it started to smoke. I finally crashed around 3:30 and the WSM was running well at 247. Unfortunately my Maverick lost the signal in the middle of the night and I woke up to dashed lines on the screen. The temperature had dropped to 210 by 8:30. Oops—maybe rechargeable batteries in the Maverick are not a good thing.
She’s running well now at 247 and I’ve added more charcoal this morning. It’s good to see the WSM chugging away in the snow. It’s been almost 12 hours and the brisket is at 170. It stayed in the 160s the past three hours. I’ll foil at 180 and cook until 190. I hope it hurries up because the kids want to go sledding. Pictures and results will follow. The rub recipe follows. Thanks Meathead http://www.amazingribs.com/rec...ig_bad_beef_rub.html
Ingredients
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
2 teaspoons chili or ancho powder
1 tablespoon granulated white sugar
1 tablespoon onion powder
1 teaspoon cayenne or chipotle powder
2 teaspoons mustard powder
2 teaspoons garlic powder
Regards,
Oak
I used Meathead's Big Bad Beef Rub and 60/40 mix of apple and oak, which smelled heavenly when it started to smoke. I finally crashed around 3:30 and the WSM was running well at 247. Unfortunately my Maverick lost the signal in the middle of the night and I woke up to dashed lines on the screen. The temperature had dropped to 210 by 8:30. Oops—maybe rechargeable batteries in the Maverick are not a good thing.
She’s running well now at 247 and I’ve added more charcoal this morning. It’s good to see the WSM chugging away in the snow. It’s been almost 12 hours and the brisket is at 170. It stayed in the 160s the past three hours. I’ll foil at 180 and cook until 190. I hope it hurries up because the kids want to go sledding. Pictures and results will follow. The rub recipe follows. Thanks Meathead http://www.amazingribs.com/rec...ig_bad_beef_rub.html
Ingredients
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
2 teaspoons chili or ancho powder
1 tablespoon granulated white sugar
1 tablespoon onion powder
1 teaspoon cayenne or chipotle powder
2 teaspoons mustard powder
2 teaspoons garlic powder
Regards,
Oak
Gary H. NJ
TVWBB Platinum Member
Thanks man. A wake up at 210*F is just fine. And I agree -- I get a perverse thrill seeing the "WSM chugging away in the snow". Enjoy the day!
Darrell O
TVWBB Fan
The brisket turned out well. The point was fantastic, but we found the flat a little dry. There are too many variables to consider. Perhaps it was the temperature spike when I added lump fuel, or I trimmed too much fat, although I left about ¼ inch of fat on the cap. I brought it up to 180 and foiled it with a cup of beef broth. I pulled it when it reached 190 and rested for two hours in a cooler.
Next time I think I’ll leave most of the fat on and inject the meat with broth.
We just had warmed up pieces of the point and ate with sunny-side-up eggs and it was delicious.
Here are some plated pictures of last night’s dinner that also includes beanhole beans, coleslaw, and Cajun sweet potato fries.
Can anyone suggest techniques for moister flats? I haven't tried the high temp brisket yet.
Next time I think I’ll leave most of the fat on and inject the meat with broth.
We just had warmed up pieces of the point and ate with sunny-side-up eggs and it was delicious.
Here are some plated pictures of last night’s dinner that also includes beanhole beans, coleslaw, and Cajun sweet potato fries.
Can anyone suggest techniques for moister flats? I haven't tried the high temp brisket yet.