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#1051 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $988244
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The logistics surrounding a brisket cook can be challenging. One of the best benefits of wrapping in foil and storing in a cooler is that cushion of time to plan around your meal. One of the most annoying mistakes on a brisket cook is starting it too late and everyone is standing around all hungry waiting for it to be done and like it's 9:00pm before everyone eats. That's when you start to do dumb stuff out of panic. Start it early to give it plenty of time to cook and use the time it's resting in the cooler as float or to prep/cook your sides depending on what they are.
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#1052 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $621900
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Quote:
I live in Phoenix. Do I need to ask the butcher ahead of time for this cut?
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#1053 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $621900
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Quote:
I’ll google seperating those. Do they both cook to same temp then, the flat just finished early? Any links to step by step instructions. Unlike jjjdinosaur, I like facts and science worked into my activities.
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#1054 | |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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Quote:
If you go to an actual butcher, yes call ahead. Packers is a vacuum sealed whole brisket with point and flat together. |
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#1055 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
Casino cash: $1788962
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I’ve smoked the Costco brisket. Smoked up great.
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#1056 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $621900
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Gentlemen, I’ve got a Costco. Fabulous news boys.
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#1057 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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When I go low and slow I usually budget 2 hrs per pound which allows me enough time to fully cook and rest in the cooler.
Brisket isn't hard to make as long as you don't panic. When you panic and switch shit up that's when it goes to hell and you have jerkey. If its well overdone the meat will be dry and if its under, it'll be tough and chewy. Make sure to give yourself enough time and don't panic if the temps get up quickly. It's going to hit a stall when all that fat begins to work itself. You can foil it and shoot past if you're a bit pressed at that moment (butcher paper is better, but harder to get) to help it past the stall, but I generally just let it ride. If I want a brisket and want it much faster, I cook it around 350 and inject it really well and put a water bowl in to help avoid drying out. Outside of that, only slice what you intend to eat for the moment and leave the rest whole. Don't need any fancy rubs. Salt and pepper is just fine. Don't go too heavy on the rub though. |
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#1058 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $621900
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Quote:
So don’t coat in rub like you would a pork butt?
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#1059 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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Give it a nice coat, but not too heavy. You don't want to overpower the natural taste of the brisket.
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#1060 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $621900
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Hey man you wanna come over and help me? Pool party and I’ll provide the beverages.
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#1061 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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#1062 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
Casino cash: $10016623
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I smoke from about about 3 to 9, double wrap in foil and place in the oven at 170 over night. When you get up, pull it out of the oven and put it in the fridge. After a couple of hours, slice when cold. 2 hours before you eat, put it back in the oven to reheat for 2 hours at 170, comes out perfect every time. Oh, and I brush on some BBQ sauce before reheating. Simple and it works.
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#1063 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1014734
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Quote:
I usually just smoke it for 3 hours or so and then foil it. Then go do something else. Seriously. It takes for ****ing ever. Go do something else. Then pull it out when it gets to pulling temp pull it out and stick it into an oven that's off (or set at the lowest temp if you have a long time until dinner.) After it has had a LOT of time to cool, pull it and serve it. If you foil it, you won't have ****all for bark, but I've never dried any out doing that. |
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#1064 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $621900
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How early can I pick up the packers cut and keep in my fridge before cooking?
How much before cooking do I put on salt and pepper?
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#1065 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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Just depends how fast they sell at your club. I've had a brisket sit in my fridge for 3 weeks before and still wasn't quite at expiration date when I got around to cooking it.
With beef it's generally ideal to let it sit out for an hour before cooking, but I generally don't bother with this since it's cooking low and slow so I'm not overly concerned. Generally what I do is start out by pulling the brisket out, rinsing it off and patting it down with paper towels and pulling off all the really loose shit From there, I grab my knife and start to trim up. Generally its suggested to trim the fat down to 1/4" but I'm a bit more conservative than that. That really comes down to personal preference. Do at least get rid of the 'harder' fat because it just isn't going to render out and will shield off the smoke from the meat. I also slice off a small bit from a corner so I have a good idea how to slice post cook. At that point I apply my rub. After that I fire up the grill and let it get up to temp. Probe the brisket up, throw it on and once I know everything is good...this is usually the point where I go to bed. |
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