Weekend Brisket on Tuesday Night!


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
I've had this cook planned for a while now. Had hoped to do it last weekend, but the strong winds that came in convinced me to postpone. Managed to get it in Tuesday when things cleared up. This is a 15 lb. Packer. I know that HH cooks are getting really popular now, but I prefer the old low and slow cooks. I really enjoy them and all the work that goes into one. Just me, nuts I guess. This guy took exactly 15 1/2 hours to reach 198 IT. Ran the smoker the entire cook at 250. I did not foil for this cook. Rubbed it down Monday evening with some AP rub, some cherry rub and a light dusting of Montreal Steak Seasoning. I got up at 12:30 Tuesday morning and pulled brisket out of fridge to let it begin to warm up. Got up at 3:20 am again and got my WSM going, bringing the temp to a solid 250 degrees. injected it with Cosmos Brisket Injection. Got it on the WSM at around 4:50 am. My smoke wood today was two nice hunks of Cherry and a piece of Apple. Don't want to bore you with a lot of details so here's the pic's. Oh yeah, my sides for this cook were Kale and White Beans and Cornbread.

Here we go. My cutting board is 24" long. This brisket is the smaller of the two I had hoarded in the freezer.



All rubbed down.



After injection.





On the WSM. 4:50 am.



Had to refill the water pan in afternoon. Decided to take a peek. This is the only time I pulled the lid during the entire cook. Temped out at this poing around 177 IT.



In the mean time I got working on the sides. I grilled the corn and red bell pepper the day before. I've posted this cornbread a few weeks ago so I'll just show a couple of pic's of that.

Cornbread ingredients.





Mixed corn and RBP with huge Jalapeno, chopped.





Continued....
 
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Cornbread done.



Ingredients for Kale and White Beans.



Fresh Kale chopped.



Used small DO to wilt down kale.



Added chicken broth, sliced garlic, red pepper flakes and one can of Cannellini Beans.



Brisket done.



Rested for 15 minutes.



Toweled and off to cooler for about an hour.



Sliced.



Plated



This was one of the best briskets I've ever done. I knew it was going to be good when my Therma Pen practically fell into the meat when temping it. It also had a good case of the jiggles when carrying it into the house. The meat was very tender and moist. I was very happy with the bark and a little disappointed with the smoke ring, but what the heck. It was delicious and that's all that matters for this cook. I separated the Point and wrapped it and will do Burnt Ends later in the week and post it at that time. Thanks everyone for looking.
 
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That's a big hunk of beefy goodness right there. Sides look fantastic as well.
 
can't complain about that smoke ring - not when you're served up this!

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That is one BIG piece of meat and done to perfection. The smoke ring was great, awesome job.
 
I love it Cliff! That is good looking brisket! I also like the side dishes! I can't say that I have made to many kale dishes, but your pictures make me think I should try more.

Did you have to do much fat trimming on that brisket, it looks like it came pretty lean?
 
Thank you everyone for the kind words! Hope you all have a great weekend and Valentine's Day.

ChuckO said:
Wow Cliff, that looks amazing. What's more amazing you got that for $3 a LBS?
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Did you see the date I bought it Chuck?

Bob Correll said:
Picture perfect brisket and sides Cliff!
I have a whole packer in the freezer, need to start the thaw.
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This one took five days to thaw in the fridge.

WB Zipf said:
I love it Cliff! That is good looking brisket! I also like the side dishes! I can't say that I have made to many kale dishes, but your pictures make me think I should try more.

Did you have to do much fat trimming on that brisket, it looks like it came pretty lean?
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For me, Kale is an acquired taste. My wife really loves it and I have to admit it was a very tasty dish. The red pepper flakes really make it pop. I might put in more beans the next time I do it.

Yes, I trimmed about 1 1/2 lbs of fat off this brisket. One big plug off the top, but mostly off the cap on the bottom. It was probably 3/4 inch thick in places. Didn't remove it entirely. Left about a 1/4 inch uniformly across the bottom.
 
Brisket looks perfect!
I need your help to understand how deep you probe in the thickest part of the flat. Doesn't probe go in the fat layer between the flat and the point? Any risck of that?
 
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