The Official Brisket Thread

[Coach McGuirk]

Win! Everyone raved about how good the brisket was. I would put it about average for the ones I have done.

Lose. We were completely out-coached today and I am sick of losing very meaningful game.

[Joe Public]

I went by Costco before the game for a few items. All they had were the trayed and wrapped flats for $5.99/pound. To compare, they had a few trays of prime-grade tri tips for $7.99/pound. It's really hard to walk past those, even when the menu is already set.

[Drunk Tank]

[YOUTUBE]VmTzdMHu5KU#![/YOUTUBE]

[FN Phat]

great vid. I like his approach to rub for brisket. KISS.

[Jeff Lebowski]

Great! Now I want to see how he cooks it.

[Surfah]

Great! Now I want to see how he cooks it.

I know. I thought there would be other parts but apparently not. Great tips. I need a deboning knife.

[ame="http://www.amazon.com/Victorinox-47513-6-Inch-Boning-Fibrox/dp/B000QCNJ3C/ref=sr_1_1?ie=UTF8&qid=1351262262&sr=8-1&keywords=deboning+knife"]Amazon.com: Victorinox 47513 6-Inch Flex Boning Knife with Fibrox Handle: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21b7Hb8JosL.@@AMEPARAM@@21b7Hb8JosL[/ame]

BTW, if anyone wants a good cheap knife, check out the Victorinox. I have the chef's knife and the granton edge slicing knife. The chef's knife is crazy sharp and holds a nice edge for a long time. So versatile. And the slicing knife is perfect for slicing brisket or flank steaks.

[Coach McGuirk]

Great! Now I want to see how he cooks it.

Episode 2. I subscribed to the channel. Hope it comes out soon and I wish I could find brisket like that in Utah.

[Jeff Lebowski]

Episode 2. I subscribed to the channel. Hope it comes out soon and I wish I could find brisket like that in Utah.

No kidding. That was a beautiful cut of meat. The sad thing is, you can probably get briskets like that in Texas at HEB for $1.99 per lb.

[mtnbiker]

Anybody up for a group buy? I just chatted with the butcher shop manager at Harmon's in Orem, and he said he'd be happy to do a special buy of briskets. He said it'd have to be a whole box, which would be 8-10 full packer briskets. He said they'd charge around $3.99/lb for it.

Who is interested?

[FMCoug]

Anybody up for a group buy? I just chatted with the butcher shop manager at Harmon's in Orem, and he said he'd be happy to do a special buy of briskets. He said it'd have to be a whole box, which would be 8-10 full packer briskets. He said they'd charge around $3.99/lb for it.

Who is interested?

What grade?

Sent from my SGH-T999 using Tapatalk 2

[CJF]

Anybody up for a group buy? I just chatted with the butcher shop manager at Harmon's in Orem, and he said he'd be happy to do a special buy of briskets. He said it'd have to be a whole box, which would be 8-10 full packer briskets. He said they'd charge around $3.99/lb for it.

Who is interested?

That's the same price my butcher charges. Also Smiths has full packers now and I believe they are about that same price. Now if they are prime.......I'm in.

[kccougar]

What grade?

Sent from my SGH-T999 using Tapatalk 2

Yes, depending on grade, I'm interested.

[Joe Public]

I made my first brisket a few weeks ago. I didn't make the effort to look for a full packer and, instead, purchased a cryo-wrapped USDA Choice flat that Costco had in the case. It was a little under 8 lbs. I trimmed the side opposite from the fat cap but left the fat cap on. I cooked it fat-side down because my heat comes from below. Here is the uncooked brisket covered in Big Bad Beef Rub going on for smoking:



I smoked it with hickory chunks at about 230F degrees until it reached 150F degrees internal temperature. At that point, I foiled it and added some low-sodium beef broth. Back it went until it reached 202F internal temperature. After that, I FTCed it for about 90 minutes. Then I took it out of the foil and found I had a meteor on my counter:



I thought maybe I'd done something wrong. I sliced it, though, and it looked good. It sliced easily but didn't come apart at all.




I trimmed the bottom layer of fat from each slice before serving it. The beef was tender and would pull apart if I pulled firmly enough with my fingers, but the slices held together nicely and didn't flake. It definitely passed the finger test. It was moist and had a great flavor. It might have been a little too peppery for some folks, but it was just right for me. It disappeared pretty quickly.

I was nervous to try brisket, but I'll definitely make one again. Pork might be favored for now with the price differential, but brisket is now in the repertoire. :rockon2: Also, brisket quesadillas are fantastic.

As an aside, I've noticed I don't get smoke rings when I smoke. I don't know enough about the science of it to identify why nitrite levels would be low in my burns. Maybe it's from using lump charcoal as fuel? The smoke flavor is there, though, and that's what I really care about. If I want it to look red, I guess I can go get some tenderizing salt or whatever that stuff is that's banned on the pro circuit.

[CJF]

Feels like a brisket weekend.

[TripletDaddy]

Feels like a brisket weekend.

I was just thinking of giving it a try. Where to a buy a full one?