The Official Brisket Thread

[Drunk Tank]

The Finger Test (What is this suppose to prove anyway?)

It is a way to measure tenderness. It isnt really scientific. Basically if it hangs over a finger and doesn't break it's done to the proper doneness. If it lays on a finger like a boomerang, not done. Keep in mind these tests are mainly for competion food.





The better test is the "pull test". This is one of the things they teach KCBS judges for competition.

It basically says that, if you take a slice of brisket between the thumb and index finger in both hands and pull, it should come apart easily, with slight elasticity, but not fall apart. If it stretches, it isn't done enough. If it falls apart, it's overdone.

[Art Vandelay]

I haven't had much success with brisket in the past. I'm going to experiment with both brisket and pulled pork while my wife is away at Women's Conference (she isn't much of a meat eater. I need to perfect both of these, so they can be added into our regular culinary rotation). What rubs do you brisket and pork experts recommend I get?

[Coach McGuirk]

Thanks everyone. I was certainly nervous with this being my first brisket that I would screw it up, but it did turn out really good. We ate about half that night for the UFC fights and then took the rest of it to my brothers for Sunday dinner and it was still really good.

I think next time I will go for a full packer and see if I can pull that off.

[FN Phat]

Thanks everyone. I was certainly nervous with this being my first brisket that I would screw it up, but it did turn out really good. We ate about half that night for the UFC fights and then took the rest of it to my brothers for Sunday dinner and it was still really good.

I think next time I will go for a full packer and see if I can pull that off.

Great job, coach. Don't let the packer intimidate you. I want to try my hand again so I can redeem myself with burnt ends.

[Pelado]

So I don't mean to pollute this thread with unclean thoughts, but let's say the Mrs. picked up a brisket, but I have no smoker (and don't plan to get one before cooking it tomorrow). Of my available cooking methods (oven, roaster oven, crock pot, gas grill), which will least offend the brisket gods?

[Pelado]

I ended up overcooking the brisket in the crock pot:

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Sort of following a recipe in a crock pot recipe book, I wrapped the 3 lb brisket in foil with the marinade of Worchestshire, BBQ sauce, liquid smoke, garlic salt and some seasoning salt. Crock pot on low for 12 hours.

The Mrs. thought it was delicious, but my exposure to this thread didn't allow me to enjoy it, knowing that I had failed to produce a brisket that would pass either the finger test or the pull test.

[kccougar]

The Mrs. thought it was delicious, but my exposure to this thread didn't allow me to enjoy it, knowing that I had failed to produce a brisket that would pass either the finger test or the pull test.

I've posted a few times in this thread (Page 3, 4??) on cooking a brisket in the oven. You can cook a very good brisket that way even if you don't have a smoker.

[Drunk Tank]

I ended up overcooking the brisket in the crock pot:

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Sort of following a recipe in a crock pot recipe book, I wrapped the 3 lb brisket in foil with the marinade of Worchestshire, BBQ sauce, liquid smoke, garlic salt and some seasoning salt. Crock pot on low for 12 hours.

The Mrs. thought it was delicious, but my exposure to this thread didn't allow me to enjoy it, knowing that I had failed to produce a brisket that would pass either the finger test or the pull test.

Dont beat yourself up. As long as everyone liked it, its all good. I am not a big fan of crock pot cookery. I agree with kccougar that many a fine brisket have been prepared in the oven.

[Pelado]

Dont beat yourself up. As long as everyone liked it, its all good. I am not a big fan of crock pot cookery. I agree with kccougar that many a fine brisket have been prepared in the oven.

There were no leftovers, so in that way it was a success. I'll have to try the oven the next time she brings home a brisket.

[Coach McGuirk]

165˚ Time for the crutch.

[FN Phat]

Man, that makes me hungry.

[HuskyFreeNorthwest]

Tried my first brisket in the new smoker, good flavor but a little dry. I seemed to be the only one frustrated with it though as ldc, my kids and gathered in-laws were all happy. I need to stop judging myself against the high standard the elite CUF smoking team I guess.



Yeah that's my finger in front of the lens!




I knew I forgot a mandatory picture, I'll remember the finger test next time.

[Drunk Tank]

Looks great HFN!

[Jeff Lebowski]

Looks great HFN!

Yes.

Between this and the ribs thread, I am getting hungry.

Coach, how did yours turn out?

[Coach McGuirk]

Yes.

Between this and the ribs thread, I am getting hungry.

Coach, how did yours turn out?

Not good (not good bbq is still better than 90% of food). I made the cardinal sin of changing multiple techniques from the last cook

First Brisket
Mustard base
Rub - Sat overnight
Cooked at 225 with Hickory
Foiled at 165˚ to finish at 203˚
Faux Cambro for 4 hours


Second Brisket
Oil Base
Rub - Sat overnight
Re Rubbed in the morning
Cooked at 180˚ for the first 3.5 hours
Cooked 225˚ to 165˚ and Foiled
Cooked at 225˚to 200˚
Faux Cambro for 1:15
Put back on grill at 275˚ for 30 mins to "crisp" the bark.


Issues with this cook.

Very little smoke penetration. I would say 1/8 inch smoke ring at its deepest points.
Dryer than the last brisket.
Less Flavor than the last brisket.