Oak midnight brisket /pics


 
Michael C.

Michael C.

TVWBB Gold Member
Hi all,
Here is how last night's cook went. Turned out very well. Used oak wood only. I tried a few new things this time round. I wanted a fall apart brisket, so I took this one up to 205F, then rested 3 hrs. It was falling apart alright. Not dry at all. It was eaten very quickly. A storm moved out of the area, but they forcast winds during the night. I set up my wind break, but did not need it after all. No winds. But a very, chilly night. It dropped below 32f during the night, as all the wetness on the ground, turned to ice. Amazing smoker. It kept chugging all night long, on Rancher's awesome charcoal.
Enjoy the pics.

http://share.shutterfly.com/action/welcome?sid=2AZMnDhk1ZMWE1&notag=1
 
Michael, great pictures! I'm glad to hear everything went well. I'm curious, did you take to 165 and then foil and place back on to 205 or did you take to 205 without foil?

I've got to agree with you, I love Rancher. I monitored my WSM after my brisket and then my fatty and she maintained 230 - 250 for 23 hours with a full (not overflowing) ring of Rancher. I have 20 + bags left and hope to see it again next year.
 
I set my alarm for 165F, it woke me up in the middle of the night, sprayed with apple juice, wrapped brisket, then placed it onto the smoker, reset the alarm for 205F, went back to bed. I kept all three vents to 50% all night long. When brisket was at 205F, removed from smoker, wrapped in heavy towels, and let it rest for 3 hrs. I kept the fat side down for the entire smoke. This method seems to work best for me.

Somewhere, I can't remember who I heard this from, that when picking out your packer brisket, do the bend test. Make sure your Brisket bends. I keep this in mind when selecting my briskets.
 
Yo Micheal - looks like you're doing fine!

You took the meat to 205? Did you do a "fork test"?

Hey - email me a sammich!
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Michael, let me start off by saying I hate you. I hate you for being able to sleep while the brisket was amoking and I hate you for having a moist looking brisket.

Yeh, I have heard about the bend test also. Well, basically if it's kinda squishy then it's suppose to be (more) tender, however I would think the cyrovac seal would interfere with that. Either way, I did it and mine was squishy.

Did you use water in the pan or did you have a complete different set up? Did you trim the fat off the brisket at all? Mine was incredibly fatty. After trimming a couple pounds of fat off, it was still way too fatty where my rub on the meat was paste like after reaching my desired feel (temp.). How long did it take you to smoke that entire thing? It looks like it's somewhere in the 14 lb range.

Erik
 
Looks like you had an excellent smoke! I love the long ones. I was just curious, what did you do with the point? Did you slice that as well, kind of looked that way in one of the pics. I read on here somewhere that if you can insert a probe in each end of the brisket and remove it without lifting the brisket at all its ready to pull. I used this method to test for doneness on the last 2 briskets I did and it seems to work well.

Brandon
 
Thanks for your kind comments. To answer your questions, I used the Brinkmann charcoal pan modification. It works great for me, for all of my overnight cooks. It holds almost 2 gallons of water. I buy two 1 gallon bottle water for it. Makes it easy to pour, all ready to go. No hassle. I trimmed the top part of the fat, very little trimming from the bottom side. I just leave it as is. It is very easy to scrape off, when I'm ready to slice the meat.

For the point, I don't have good luck on this part. Sometimes, I just pull the meat apart, with my fingers, making nice, pulled, shredded beef. This time, I sliced it across the grain, to kinda make burnt ends. This part of the brisket, is usually, too fatty for my liking, but some of my friends like this part too.

What I like to do, on the beginning of the cook, is to use half a chimney of coals, then spread them all over the coals, and then throw some extra wood chunks on top of it. I like to get the smoker really smokey very early on.

My next smoke, in a few weeks, is Prime Rib. Yum.....
 
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