Low and slow brisket (with pics)


 
PeterD

PeterD

TVWBB Super Fan
Did an overnighter last night for a 10 pound 5 ounce Choice grade full packer. Started with a minion cook but wanted to get most of the thick smoke out of the way before putting the meat on. Not a wise move. Temps shot up fast and I had to do a lot of trickery to get 'em back down, including a gallon of icewater in the pan (which I'd intended to leave dry). Once things settled down to 215 I went off to sleep at 3am.

At 10 the internal temp of the thickest part of the flat was rising through 162. I let it go for another hour then double-wrap foiled with just a little bit of unsalted beef broth and cranked the pit to 275. I checked temps again in 90 minutes and it was close but not ready yet. Back on the smoker for another half hour and by then it was extremely close to probe-tender and temping at 200-205. Off and foiled and sitting in the faux-Cambro until we get the our party in 2 hours; by which time I'm expecting it to be spot on.

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Good looking brisket !

StokerLog shows an uneventful cook. By chance, did you use wifi or direct connect out of the Stoker ?

Bob
 
Originally posted by ScottE:
Money shot please
icon_biggrin.gif


Gotta see the smoke-ring!!
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Well now that you mention ask:
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Smoke ring wasn't as well defined as previous attempts but it was decent. The bark was outstanding but the briskie was a tad on the dry side. In the end, I think it needed another half hour in foil and a tad less cayenne--it was a little piquante on the palate. I'm not sure that it sitting in the cooler for 4 hours did it any favours in terms of moisture either. The deckle turned out perfect. No platter shots as I was being rushed to get this out to the starving masses. Every Scrap was devoured. The only down side was that I forgot the au jus on the kitchen counter and the party host didn't have BBQ sauce. These were serious NYC-foodies and they adored it. Imagine how they'll react when I get it perfect?!

I really love the idea of low and slow for bark but a few hours in foil with unsalted beef broth to help get it tender. That one-two punch made a lot of difference. My last few L&S briskets all suffered very dry flats without foil.
 
Originally posted by Bob Bass:
Good looking brisket !

StokerLog shows an uneventful cook. By chance, did you use wifi or direct connect out of the Stoker ?

Bob
Click to expand...

That was a direct connection to a Gig-E switch. Not an issue anywhere in that chain.
 
Originally posted by PeterD:
That was a direct connection to a Gig-E switch. Not an issue anywhere in that chain.
Click to expand...

Thanks Peter. Have been using wifi with issues.

btw, delicious looking brisket.

Bob
 
Looks great and would love to have tasted a sample. I am still rather new to smoking and have not really gotten to deep into rubs and love the look of your bark. But I have to say after the first 3 or so attempts I have a good handle on the tender and juicy brisket. First temperature is just a course reading of the meat's status in regard to being done. I am not saying that this is more right or wrong than others technic. I try to hold my fire temp at the grate to about 225 degrees the whole time cooking. When the IT of the brisket is 165 degrees I foil and add about 1/4 cup of apple juice. Then back on the smoker and I will install the temp probe through the foil. When it gets to about 200 degrees I will use an ice pick and probe the meat through the foil. If the probe will feel any resistance. I will let it go for about another 5 degrees. I think one went up to about 215 degrees before it felt like there was nothing in the foil pack. Then bring it in and let it rest in a cooler or several old bath towels to keep in the heat. This helps with rendering the last of the fat. This also creates more au juce (SP?). This is ow I do it. Sounds like you could have used a few more degrees on the smoker. Just sounds like all of the fat and tissue to cook down and break down. That was the problem with a few of my first briskets. Harder than concrete to cut and dry like. Not tender at all.
 
Briskies can drive you nuts sometimes. You can do everything the same way for one and it comes out perfect. The next time you do one the same way as the perfect one and it falls short of expectations!!

I have spent almost an hour picking out the perfect brisket and it wasn't all that good. Other times I just grab one when I wasn't even planning on getting one and it comes out real good!!

Guess it is just part of the fun of Quein!!!!
 
My mouth is watering and judging from those pics it doesn't look dry to me.

If you want it same every time then throw it in the oven with a jar of sauce on it. then shred it up in a crock pot. NOT!!!

That's the love of Q and brisket has frustrated many a BBQ chef so as long as it's tasty and you slice it the right thickness it will be great. And when you get the perfect brisket only us who've failed can really enjoy that perfect slice!
 
I'm still trying to replecate the perfection that is Hill Country BBQ in New York City (modeled after Kreutz Market in Lockhart). I've never tasted brisket that good in my life. They use a simple dalmation rub and cook at 200F (gas-fired cooker for NYC code compliance but using trucked-in Texas Post Oak for smoke). They don't trim either. Score the fat cap, douse in rub and onto the smoker for 18-20 hours.

Seems simple enough, you'd think!
 
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