Yet another attempt at a decent brisket...


 
P

Pinny

TVWBB Super Fan
So I spiced this little guy yesterday (2.5 lbs) and I put it on an hour ago. I don't have a meat thermometer (my cheap-o just died and my thermapen is in the mail) but after about 4 hrs I'll wrap it to fork tender. Does that make sense? My pit is 225 degrees (as measured with a candy thermometer - don't laugh). The truth is this could come out amazing as it's a stunning piece of meat and a really good homemade rub.

Pic right as it went on:
brisket_dec_08-1.jpg
 
Went out and got a $5 thermometer. Will foil at 160. It's too dark to take any more outside pics.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pinny B.:
Went out and got a $5 thermometer. Will foil at 160. It's too dark to take any more outside pics. </div></BLOCKQUOTE>

Good Girl Pinny! However, test the thermometer to determine how accurate it is. Boil a pot of water and the therm should be within +/- 5º of 212º. The thermometer will not help a bit if it's way way off!

Also, the grain on your brisket is going the width of the piece of flat you have, so you will slice the length of the brisket when you slice it!

Good Luck Pinny!!!!!
 
I'm male larry
icon_smile.gif
Tested the thermometer, it's about where it should be.

That's a good tip about slicing; one I would not have picked up on my own.

My fire just died (a blizzard will be here in a couple hours), but it smells to die for. Even my wife is a bit in shock by how good it smells. I'm gonna foil it at this point and finish it in the oven till tender. Then I'll let it sit after that for 2 hours.

Quick question: I'm not serving this until tomorrow night. What's the best way to keep it fresh until i'm ready to serve it? Foodsave it after it rests and then heat the foodsave bag tomorrow night and slice it then? Or slice it tonight after it rests then put the meat and juice into the foodsave bag, and then heat the bag up? Basically, what should I do? Thanks!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm male larry </div></BLOCKQUOTE>
LMAO!!! Oh my god, I laughed so hard when I read this (no offense Larry or Pinny). That was so funny. Truth be told, I thought Pinny was a broad too . . . guess us "Larry's" think alike.

To answer, I'd do a rapid cool to minimize loss of juices and slice tomorrow. Vac seal would probably be easiest as you could warm in the bag.
 
So it's been 8 hrs and my little brisket is getting there, but it still has a while to go. I wish I could send you guys a smell-o-gram; I have never smelled anything like this ever. Now, I see what everyone means by it's done when it's done (which is taking FOREVER).

Truthfully, I'm getting scared about this thing never finishing. What should I do if I need to go to bed and it's not done? Should I put it in the fridge tightly covered and finish it tomorrow? Or let it sit all night at 200 (this sounds to me like it might work) and check it early? Or crank the heat up to 375? It's internal now is only ~150.

Also, what do you mean by a rapid cool? Do you mean stick it in the freezer for 10 minutes until it's cool enough to vacuum pac then heat up the whole pac tomorrow? Should I let it rest after I heat it up? Uh oh, I need help with this, as it will be out of the oven in probably another hour. If anyone can catch me on AIM, my sn is epb613

Thanks, Pinny
 
well, i'll be up for another half hour amigo. I may be the only one who thinks this way but i wouldn't be scarred to raise the temp a bit myself to hurry the process. I take a stick (custom broke) and flip the door upside down and lean the handle on the stick and leave the door open about a half inch. If that doesn't heat you up to your liking you could give it the "Bryan #" and tilt the lid about 1/8-1/4 inch open for more flow. I tried that and that freakin works! anyway sorry if I wasn't the help you were lookin for. um.... also i cook briskits at 235-260 these days with no problem (I mean that I like how they turn out) if that makes you feel better. let us know... And Larry!... it aint funny
icon_biggrin.gif


edit: oh, and I dont know if i'de pull it out of 200 and some degrees and wrap it tightly in the fridge, and then throw it back on in the morning, what i mean is if you wrapped it tightly in foil, it wouldn't cool fast in the fridge at all... it may as well be on your countertop kind of thing. that might not be what you meant though,
icon_smile.gif
sounds like a food safety thing maybe to me. if bedtime comes you could put it in a 235 degree oven and set a timer or something like that. You pry have the amount of smoke flavor you would like by now. good luck!
 
Well I'm probably to late here but I would definately crank up the oven temps. Especially since you foiled it, not much different than a high heat brisket.

For the rapid cooling I would just put it on a cooling rack and let it sit there until I could vac seal it. Then put it in the fridge. I wouldn't put it in the fridge warm.

Clark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm male larry </div></BLOCKQUOTE>
LMAO!!! Oh my god, I laughed so hard when I read this (no offense Larry or Pinny). That was so funny. Truth be told, I thought Pinny was a broad too . . . guess us "Larry's" think alike. </div></BLOCKQUOTE>

Wow do I feel like a baffoon! Sorry Pinny!
icon_redface.gif
 
Here's the rest of the pics:
brisket_dec_08-2.jpg

brisket_dec_08-3.jpg

brisket_dec_08-4.jpg


We did a rapid chill by putting it in an open plastic bag and submerging it in ice water for 10 minutes. Only about 1/2 tsp of juice left the meat during this chill. Afterwards we had a taste and then another and another. It was insanely good. Now I need to cook something new for tonight. Anyone know any good chicken recipes?
 
Hey Pinny, glad things turned out, is your thermapen there yet, LOL! Try the roadside chicken, it's awesome!!!
 
Yup Dave. Two things were very different this time. One is I used an outstanding rub. The other is that I let it cook until it done, rather until some arbitrary time had elapsed.
 
Yes, you have learned the secret! Time is nearly meaningless in BBQ except as a general guideline. "Listen to the meat." "Hear the meat."
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Hutson:
Yes, you have learned the secret! Time is nearly meaningless in BBQ except as a general guideline. "Listen to the meat." "Hear the meet." </div></BLOCKQUOTE>


Very well said my friend! BBQ karma...
wsmsmile8gm.gif
 
You must log in or register to reply here.

 

Back
Top