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Thread: The Official Brisket Thread

  1. #61
    One man.....one pie Moliere's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post


    You forgot to mention how warm it is in Houston right now.
    I had to scrape frost off of my car window yesterday and I wore a jacket. Thankfully today I could leave the jacket at home. Should be in the low 70s next week
    "Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf

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    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by CJF View Post
    My wife is on bed rest right now. I try to give her a 2 to 3 hour break from the boy and me every day. If they don't have something I've got plenty of time to bring one down to you.
    That is very kind of you to offer.

    Fortunately, Springville Meat Co. came through for me.
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  3. #63

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    Quote Originally Posted by Jeff Lebowski View Post
    That is very kind of you to offer.

    Fortunately, Springville Meat Co. came through for me.
    Good news. What is the grade of meat they offer?

    I've been thinking about brisket for the last 12 hours. Thanks a lot, JL.

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    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by CJF View Post
    Good news. What is the grade of meat they offer?
    They said it is equivalent to USDA choice. We have had good luck with them in the past.

    Quote Originally Posted by CJF View Post
    I've been thinking about brisket for the last 12 hours. Thanks a lot, JL.
    That's funny. I told my wife when I went to bed last night that I couldn't sleep because I was so hungry after researching brisket on the web.
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  5. #65
    Living in the Past ... FMCoug's Avatar
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    The only place around here I have found where I can consistently find packers if Wal-Mart believe it our not.
    "It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."

  6. #66

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    Quote Originally Posted by FMCoug View Post
    The only place around here I have found where I can consistently find packers if Wal-Mart believe it our not.

    Which one?

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    Living in the Past ... FMCoug's Avatar
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    Cedar Hills is where I usually hey them but I have seen them at others too.
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  8. #68
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by FMCoug View Post
    The only place around here I have found where I can consistently find packers if Wal-Mart believe it our not.
    We called Costco in Orem yesterday and asked for the meat dept. and they said "Hold on, I will put you through". Someone came on and my wife asked if they had brisket and if they had whole packers. The guy said "Yes, we do. Whole packers are $3.99/lb and flats are $4.99/lb." (shut up, Moliere) So I drove over there and all they had in the case was some small flats at $3.99/lb. I knocked on the window and got the butcher guy to open the window:

    Me: Where are your packer-style briskets?
    Him: Oh, we don't carry them. Just the flats.
    Me: (puzzled look): But we just called here and somebody not only said you had them, but quoted a price.
    Him: That's odd. Must have been one the operators at the central Costco offices. Sometimes they do that. We used to sell whole packers but now we just sell flats. None of the Costco stores in Utah sells packers anymore.
    Me: OK. Do you have any suggestions were get them. I hear Walmart carries them.
    Him: Oh, you should never buy meat from Walmart. It is the lowest quality meat you can buy. Go to Harmons or Maceys. Anywhere but Walmart.

    The packer we got today was $2.49/lb.
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    Living in the Past ... FMCoug's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    We called Costco in Orem yesterday and asked for the meat dept. and they said "Hold on, I will put you through". Someone came on and my wife asked if they had brisket and if they had whole packers. The guy said "Yes, we do. Whole packers are $3.99/lb and flats are $4.99/lb." (shut up, Moliere) So I drove over there and all they had in the case was some small flats at $3.99/lb. I knocked on the window and got the butcher guy to open the window:

    Me: Where are your packer-style briskets?
    Him: Oh, we don't carry them. Just the flats.
    Me: (puzzled look): But we just called here and somebody not only said you had them, but quoted a price.
    Him: That's odd. Must have been one the operators at the central Costco offices. Sometimes they do that. We used to sell whole packers but now we just sell flats. None of the Costco stores in Utah sells packers anymore.
    Me: OK. Do you have any suggestions were get them. I hear Walmart carries them.
    Him: Oh, you should never buy meat from Walmart. It is the lowest quality meat you can buy. Go to Harmons or Maceys. Anywhere but Walmart.

    The packer we got today was $2.49/lb.
    I agree with him about WM meat in general. Like I said, only place I can consistently find them.
    "It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."

  10. #70

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    Quote Originally Posted by Jeff Lebowski View Post
    We called Costco in Orem yesterday and asked for the meat dept. and they said "Hold on, I will put you through". Someone came on and my wife asked if they had brisket and if they had whole packers. The guy said "Yes, we do. Whole packers are $3.99/lb and flats are $4.99/lb." (shut up, Moliere) So I drove over there and all they had in the case was some small flats at $3.99/lb. I knocked on the window and got the butcher guy to open the window:

    Me: Where are your packer-style briskets?
    Him: Oh, we don't carry them. Just the flats.
    Me: (puzzled look): But we just called here and somebody not only said you had them, but quoted a price.
    Him: That's odd. Must have been one the operators at the central Costco offices. Sometimes they do that. We used to sell whole packers but now we just sell flats. None of the Costco stores in Utah sells packers anymore.
    Me: OK. Do you have any suggestions were get them. I hear Walmart carries them.
    Him: Oh, you should never buy meat from Walmart. It is the lowest quality meat you can buy. Go to Harmons or Maceys. Anywhere but Walmart.

    The packer we got today was $2.49/lb.
    I bought a full packer at the Bountiful Costco in June. I went back about a week later to get another one and was told that they do not and never have sold full packer briskets. About a month ago I was in the same Costco buying babyback ribs. Sure enough, they had about five full packers and about 40 flats.

  11. #71
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by CJF View Post
    I bought a full packer at the Bountiful Costco in June. I went back about a week later to get another one and was told that they do not and never have sold full packer briskets. About a month ago I was in the same Costco buying babyback ribs. Sure enough, they had about five full packers and about 40 flats.
    That's funny. He also told me that the Orem Costco is the only Utah Costco that ever carried packers. I love Costco, but sometimes they can be knuckleheads.
    "Socialism is not bad IMHO" - byu71
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  12. #72

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    Have you started your brisket yet? Updates please.

  13. #73
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by CJF View Post
    Have you started your brisket yet? Updates please.
    No. It's for Sunday dinner. I will put it on late tomorrow night.
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  14. #74
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Prepped the brisket today. Here are some photos so you experts can tell me if I did something wrong. Here is the bottom, prior to trimming:



    Nice marbling on the point:



    After trimming the fat off the bottom:



    Here is the cap. I tried to leave 1/8-1/4" of fat, but it is kind of guesswork in most places. I will cook with this side up to keep the brisket moist.



    A light coating of mustard prior to putting on the rub. Looking back at this photo, I am wondering if I should have removed more of the fat on this side. From what I understand, the smoke doesn't penetrate the fat, so you want one side to be well trimmed. Hopefully, there is not enough there to matter much.



    A healthy dose of Paul Kirk rub:



    Sitting in the fridge now.
    "Socialism is not bad IMHO" - byu71
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.

  15. #75
    Senior Member sparky's Avatar
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    Oh my that is a nice looking piece of meat. I gotta get me some of that. Off to Costco today.

  16. #76

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    That looks great, JL. I am going to Costco after the game. I think you've inspired me to pick up a small flat for dinner tomorrow.

  17. #77
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by sparky View Post
    Oh my that is a nice looking piece of meat. I gotta get me some of that.


    I bet you say that to all the guys.

    Quote Originally Posted by CJF View Post
    That looks great, JL. I am going to Costco after the game. I think you've inspired me to pick up a small flat for dinner tomorrow.


    That's a trifecta. Everybody post pics.
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  18. #78
    One man.....one pie Moliere's Avatar
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    Looks fabulous. You are a natural.

    I will say that I usually trim more fat off of the fat cap. I find that if you leave too much it doesn't all render and you are left with....well a fat cap.
    "Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf

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    Senior Member sparky's Avatar
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    Boise Costco was sold out of brisket. Story of my life. I found a pre-packaged brisket at Fred Meyer but it just didn't look as nice as yours JL. I'll call around next week.

  20. #80
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Well, I am still in the learning phase. I put it on at midnight on smoke setting I went out a few times between midnight and 1 am and the temps were fluctuating quite a bit. It is supposed to hold at around 180, but it was swinging between 130 and 200. Temp fluctuation is common on the smoke setting, but I was a little worried because it is COLD outside so I cranked it up to 225. I woke up at 6 am and thought to myself "I need to check the brisket" but I went back to sleep and did wake up until 8:30 am. Oops. The temp was at 204! Most of the articles I read suggested pulling somewhere in the range of 180-200. I did read one article where the author claimed he had the best success pulling at 205, but I am clearly pushing the limit. Hopefully it won't be dry. It is covered in foil and sitting in the oven now at 170 deg. We were going to have it for dinner, but I guess we are now having it for lunch.

    BTW, I used oak pellets. Trying to mimic the Salt Lick flavor, if possible.

    Here is what it looked like this morning. I heard that they shrink while cooking, but I am amazed at how small it got compared to when I put it in. Good thing I got a whole packer.

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  21. #81
    Somewhat Idahoan Drunk Tank's Avatar
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    6 hour cook time seems really fast for 225. How much did the packer weigh? Must of had some pretty big temp swings. The latest trend is to cook brisket hot and fast anyways so you just did what all the cool kids are doing.

    Looks good!


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  22. #82
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by Drunk Tank View Post
    6 hour cook time seems really fast for 225. How much did the packer weigh? Must of had some pretty big temp swings. The latest trend is to cook brisket hot and fast anyways so you just did what all the cool kids are doing.

    Looks good!


    Sent from my iPhone using Tapatalk
    More like 8.5 hours. One hour at 180 and 7.5 hours at 225.

    It was about 8.8 lbs untrimmed, so a little on the small size.
    "Socialism is not bad IMHO" - byu71
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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  23. #83

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    Quote Originally Posted by Jeff Lebowski View Post
    Well, I am still in the learning phase. I put it on at midnight on smoke setting I went out a few times between midnight and 1 am and the temps were fluctuating quite a bit. It is supposed to hold at around 180, but it was swinging between 130 and 200. Temp fluctuation is common on the smoke setting, but I was a little worried because it is COLD outside so I cranked it up to 225. I woke up at 6 am and thought to myself "I need to check the brisket" but I went back to sleep and did wake up until 8:30 am. Oops. The temp was at 204! Most of the articles I read suggested pulling somewhere in the range of 180-200. I did read one article where the author claimed he had the best success pulling at 205, but I am clearly pushing the limit. Hopefully it won't be dry. It is covered in foil and sitting in the oven now at 170 deg. We were going to have it for dinner, but I guess we are now having it for lunch.

    BTW, I used oak pellets. Trying to mimic the Salt Lick flavor, if possible.

    Here is what it looked like this morning. I heard that they shrink while cooking, but I am amazed at how small it got compared to when I put it in. Good thing I got a whole packer.

    Are you using a Maverick thermometer? I put my 5 pound flat on at 8:30 this morning at 215. I just came home from church to check on it. Internal temp of 198 according to my Maverick. Seemed impossible to me but I shut the smoker down and pulled it. I Wrapped in foil and stuck a regular meat thermometer in before putting in the oven. It registered 150. So I checked it again with a different meat thermometer and again, 150. I just put it into the oven at 200 degrees. I wonder if the cold is screwing with the Maverick thermometer.

  24. #84
    Somewhat Idahoan Drunk Tank's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    More like 8.5 hours. One hour at 180 and 7.5 hours at 225.

    It was about 8.8 lbs untrimmed, so a little on the small size.
    I missed where you said you fell back asleep and checked it at 8:30.

  25. #85

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    The thermometer problems you guys are having are interesting because they wireless model I got does not give a reliable temp. I'm blaming it for my Thanksgiving day salmonella adventure. I wonder if it was just the cold temps giving it fits. Either way I'm glad JL clued me in on the pen thermometer.

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    One man.....one pie Moliere's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    Well, I am still in the learning phase. I put it on at midnight on smoke setting I went out a few times between midnight and 1 am and the temps were fluctuating quite a bit. It is supposed to hold at around 180, but it was swinging between 130 and 200. Temp fluctuation is common on the smoke setting, but I was a little worried because it is COLD outside so I cranked it up to 225. I woke up at 6 am and thought to myself "I need to check the brisket" but I went back to sleep and did wake up until 8:30 am. Oops. The temp was at 204! Most of the articles I read suggested pulling somewhere in the range of 180-200. I did read one article where the author claimed he had the best success pulling at 205, but I am clearly pushing the limit. Hopefully it won't be dry. It is covered in foil and sitting in the oven now at 170 deg. We were going to have it for dinner, but I guess we are now having it for lunch.

    BTW, I used oak pellets. Trying to mimic the Salt Lick flavor, if possible.

    Here is what it looked like this morning. I heard that they shrink while cooking, but I am amazed at how small it got compared to when I put it in. Good thing I got a whole packer.

    205 huh? It'll taste fine but you'll likely have problems slicing it. You might need to do chopped (pulled) beef sandwiches. You're right it might be a bit dry, but I bet the taste is fine.
    "Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf

  27. #87
    sweet triple TripletDaddy's Avatar
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    For you chain smokers out there, how many hours does a bag of pellets give you? Those bags can be pricey. I assume it costs more in the winter because it takes more to keep the temp up?
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  28. #88
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by CJF View Post
    Are you using a Maverick thermometer? I put my 5 pound flat on at 8:30 this morning at 215. I just came home from church to check on it. Internal temp of 198 according to my Maverick. Seemed impossible to me but I shut the smoker down and pulled it. I Wrapped in foil and stuck a regular meat thermometer in before putting in the oven. It registered 150. So I checked it again with a different meat thermometer and again, 150. I just put it into the oven at 200 degrees. I wonder if the cold is screwing with the Maverick thermometer.
    That's odd. No, mine is a different brand and I have never seen something like that. Mine cooked a lot longer than yours so there is no way it was off that much. I should have checked with the thermapen just to see what it would register. Now that you mention it, my thermapen is usually pretty close, but if it is off, it tends to be 5-10 deg cooler than my wired probe. Therefore, it could be that my brisket was just right.

    You might want to do some testing with a pot of boiling water just to make sure it is working. You think maybe it was inserted at a bad angle and it wasn't in the center of the meat?

    Quote Originally Posted by Shaka View Post
    The thermometer problems you guys are having are interesting because they wireless model I got does not give a reliable temp. I'm blaming it for my Thanksgiving day salmonella adventure. I wonder if it was just the cold temps giving it fits. Either way I'm glad JL clued me in on the pen thermometer.
    No, the temp fluctuations I was describing have nothing to with my temp probe. In fact, I had the probe in the meat, but it was turned off because I didn't see any need to have it use power overnight. I just turned it on the morning to check the temp. I was talking about the temp inside the Traeger. I put some fire bricks around the firepot last year and my temps are very steady at higher temps, but at the smoke setting it tends to fluctuate more, but usually not as much as I was seeing last night. It also seems to be a cold weather thing. Holds close to 180 in warm weather. If I turn it from smoke (180) to 225 it is very steady, even in the cold. Kind of odd.
    Last edited by Jeff Lebowski; 12-11-2011 at 02:56 PM.
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  29. #89
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Well, it was a smashing success.

    It was tender and moist with fabulous flavor. I separated the point from the flat so that I could cut both at right angles to the grain. The point was extremely tender due the high fat content, but the flat was tender also. My wife and daughter typically aren't big red meat fans, but they raved about it.

    Next time I think I will take Moliere's advice and trim more fat from the top. And even though it was moist and tender, I think it would have been fine pulled out 10 degrees or so sooner. I can't think of anything else I would change.

    Thanks for all of the tips and suggestions, everyone. Let's keep this thread going!

    Here you go (BTW, that might look like gravy, but it is BBQ sauce):

    Last edited by Jeff Lebowski; 12-11-2011 at 03:37 PM.
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  30. #90

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    Nice job. Excellent smoke ring. Looks very good.

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