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Brisket Advice?

4,616 Views | 53 Replies | Last: 4 mo ago by NColoradoAG
Bruce Almighty
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AG
evan_aggie said:

Bruce Almighty said:

I was at Sam's today and choice whole brisket was 4.76/pound. Just the flat was 7.44/pound.


That's insane. What area?


Missouri. Beef is insane outside of Texas, which is why I get most of it shipped. I bought a 2 pound flank steak that was 25 dollars. If I'm going to pay an arm and a leg for beef, I might as well pay to have high quality meat delivered.
thisguy05
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AG
No matter the cooking method, holding for a couple of hours in a cooler will help with texture.

My best flats have come when I wrap just the flat in foil after a few hours of smoke.

You might also try a bigger brisket. Too big will extend cooking time dramatically, but something in the 15 lb range might help.
texagco2003
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AG
Bruce Almighty said:

evan_aggie said:

Bruce Almighty said:

I was at Sam's today and choice whole brisket was 4.76/pound. Just the flat was 7.44/pound.


That's insane. What area?


Missouri. Beef is insane outside of Texas, which is why I get most of it shipped. I bought a 2 pound flank steak that was 25 dollars. If I'm going to pay an arm and a leg for beef, I might as well pay to have high quality meat delivered.


Who have you found to be the best vendor to have it shipped from? I'm in central GA and it's really hard to find good beef selection here, especially brisket.
schmellba99
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AG
TEMP IS ONLY A GUIDE!!!!

Never cook to some arbitrary set temp. Use a set temp to start probihg, I usually start this process around 195-96. A brisket is done when it is done, regardleas of temp.

Not a fan of foil, softens the bark and gives it too much of a roast beef flavor and co sistency. Pink butcher paper only.

Let.It.Rest. Minimum of an hour, 2-3 is better, 4-5 is ideal.
SamHou
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schmellba99 said:

TEMP IS ONLY A GUIDE!!!!

Never cook to some arbitrary set temp. Use a set temp to start probihg, I usually start this process around 195-96. A brisket is done when it is done, regardleas of temp.

Not a fan of foil, softens the bark and gives it too much of a roast beef flavor and co sistency. Pink butcher paper only.

Let.It.Rest. Minimum of an hour, 2-3 is better, 4-5 is ideal.


Please excuse my ignorance - how do you tell it is done if not by internal temp (210)? Thanks in advance.
evan_aggie
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It gets floppy and/or a probe goes in like butter vs having to push it with any force.
Bruce Almighty
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AG
texagco2003 said:

Bruce Almighty said:

evan_aggie said:

Bruce Almighty said:

I was at Sam's today and choice whole brisket was 4.76/pound. Just the flat was 7.44/pound.


That's insane. What area?


Missouri. Beef is insane outside of Texas, which is why I get most of it shipped. I bought a 2 pound flank steak that was 25 dollars. If I'm going to pay an arm and a leg for beef, I might as well pay to have high quality meat delivered.


Who have you found to be the best vendor to have it shipped from? I'm in central GA and it's really hard to find good beef selection here, especially brisket.


Snake River Farms
Allen Bros
Crowd Cow
Cassius
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One thing you are doing wrong is pulling based on a fixed temperature. Never do that.

Put your stationary monitoring probe in the flat, midway. When it hits 190, pull the probe and start sticking the flat every half hour in the center going with the grain using your small temp guage. Once it glides in easily, pull the brisket, temperature notwithstanding. I've pulled them as low as 190 because they were done. It's done when the connective tissue has been dissolved, not when it reaches a specific temperature.

Then rest it for several hours in a cooler.
NColoradoAG
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12 hours in and flat is around 180. Like the bark so time to wrap.
evan_aggie
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I always tried to avoid probing more than I had to bc each poke I'd see juices start pouring out.

But I'll monitor more closely next time.
HTownAg98
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When you probe a brisket, it's not like you're poking a balloon; it's more like your poking bubble wrap. Probe away, you won't hurt it . (That's what she said.)
fav13andac1)c
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Great advice all around on this thread, and it led to my first successful brisket cook! 350-375 on my kamado. Fat side DOWN. Salt, pepper, and celery seed (great tip). Was done and resting at 4-4.5 hours. If you can't tell by the gif, I was pretty excited about how it turned out. Who has time for 14 hour cooks?








Bruce Almighty
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I'm getting an ad for Wagyu brisket at the bottom of this page.
schmendeler
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AG
Very nice.
CrawfordAg
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I generally do MC holy cow and holy gospel for rub and keep it 250-270 on the offset. I wrap in paper and take it until probe tender 198-208 depending on the brisket. I used to just wrap in towels and throw it in a yeti cooler until ready. Game changer for me is when I take it off I unwrap it on a chopping block and wait until the IT comes back down to 185. From there I wrap in new paper tightly and hold in the oven on warm which fluctuates from 140-155. I can hold there for as long as needed and it turns out great the past 3 briskets. I think I have thrown them in the yeti in the past and ended up steaming them by not letting the it to stop rising.*queue yeti jokes




CrawfordAg
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AlaskanAg99
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I spy a table assassin waiting on you to drop your brisket guard!
aTm '99
CrawfordAg
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It's one of these 3 ladies

NColoradoAG
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CrawfordAg said:

It's one of these 3 ladies



There is a special expression my dog reserves for when the brisket is out. He waits all day having to smell it and as soon as that sucker is out he's by my side with the "brisket eyes"
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