The Official Brisket Thread

[Joe Public]

How do you guys hold a brisket in the oven? I had one foiled that I left in the oven for three hours at 180F degrees, and the flat was dry as a bone. My first guess would be to hold at a lower temperature - maybe 150F degrees or so?

[Jeff Lebowski]

My wife picked up a 17 pound PRIME brisket at Snyders butcher shop yesterday. Going to cook it up for a group of friends tomorrow. That is one expensive hunk of meat! I hope I don't screw it up.

[TripletDaddy]

[hostile]

Wolf and sub zero appliances?

[TripletDaddy]

Wolf and sub zero appliances?

[Jeff Lebowski]

So, I was expecting 14-16 hours to cook that much meat and therefore started at midnight. I woke up at 6:30 and refilled the hopper and checked the temp - both were at 140 degrees. I was anticipating a stall and since I had to go to work for a few hours figured they would be OK. I called my wife around noon and asked her to check the temp. She said they were at 187 and 193. A little panic set in as we weren't planning on eating until 6:00. I asked her to wrap them in foil and put them in the warmer at 160.

For the next 6 hours they stayed around 150 until we ate. The prime brisket came out great -moist, tender, and very tasty. The Waygu had so much marbling that it was nearly falling apart but it was good. Resting for 6 hours may have been too much but nobody complained.

Don't fear the long rest. The rest is your friend.

http://www.npr.org/sections/thesalt/...eat-is-sublime

In my experience, my briskets hit temp after 10-11 hours at 225 degrees.

[The_Douger]

I've gotta do a brisket. Those look so dang good.

[hostile]

So, I was expecting 14-16 hours to cook that much meat and therefore started at midnight. I woke up at 6:30 and refilled the hopper and checked the temp - both were at 140 degrees. I was anticipating a stall and since I had to go to work for a few hours figured they would be OK. I called my wife around noon and asked her to check the temp. She said they were at 187 and 193. A little panic set in as we weren't planning on eating until 6:00. I asked her to wrap them in foil and put them in the warmer at 160.

For the next 6 hours they stayed around 150 until we ate. The prime brisket came out great -moist, tender, and very tasty. The Waygu had so much marbling that it was nearly falling apart but it was good. Resting for 6 hours may have been too much but nobody complained.

Here are the 2 before carving.


This is the prime.


Bend test


This is the Wagyu. Look at all the fat on the cutting board. It really was tender and flavorful but probably not as firm as traditional brisket.

[hostile]

Don't forget the pics!

Here is the prime after trimming some fat. Pretty thick fat cap that I trimmed back to 1/2" or so.

This is the Waygu after rubbing. I went with black ops brisket rub for convenience. One bag ($20) covered two full packers fine

[Jeff Lebowski]

The Official Brisket Thread

I'm doing brisket for the family/neighborhood gathering tomorrow. Around 36 people eating around 6-7:00 then walk over to watch the fireworks. I picked up 2 packers at Snider's, one prime and one Wagyu (17 and 15 pounds, respectively). Prime was $6.50/lb and Wagyu was $11.00/lb - a bit pricey but if you can't spend on family and 'Merica's birthday, what can you spend on? They are rubbed and wrapped in the refrigerator. I'm planning a long, slow cook so with 30+ pounds of meat I'll start around midnight. There is some flexibility on meal time and I plan on having them in the warmer for several hours. Should be good.

Don't forget the pics!

[ERCougar]

I just scoped out the full packers at Walmart. They had an 18 lb. monster and several in the 12-14 lb. range. Has anyone tried these? At less than $3/lb., I imagine it is select grade (or lower). Grade of beef matters, so I wonder what kind of results people might have had. It would be great to get a serviceable packer for less than $40.

I just picked up a packer at Walmart for 2.95/lb, grade is choice. I've never seen it that cheap.

Does anyone know what these little cubical "boneless briskets" they sell are?

[Joe Public]

That sounds fantastic.

[hostile]

I'm doing brisket for the family/neighborhood gathering tomorrow. Around 36 people eating around 6-7:00 then walk over to watch the fireworks. I picked up 2 packers at Snider's, one prime and one Wagyu (17 and 15 pounds, respectively). Prime was $6.50/lb and Wagyu was $11.00/lb - a bit pricey but if you can't spend on family and 'Merica's birthday, what can you spend on? They are rubbed and wrapped in the refrigerator. I'm planning a long, slow cook so with 30+ pounds of meat I'll start around midnight. There is some flexibility on meal time and I plan on having them in the warmer for several hours. Should be good.

[Drunk Tank]

I just scoped out the full packers at Walmart. They had an 18 lb. monster and several in the 12-14 lb. range. Has anyone tried these? At less than $3/lb., I imagine it is select grade (or lower). Grade of beef matters, so I wonder what kind of results people might have had. It would be great to get a serviceable packer for less than $40.

I have cooked a few from Walmart. Some have turned out better than others. Look for one that seems to be fairly pliable and has a nice uniform thickness on the end of the flat. Cooked properly should still be good eats, but definitely can tell a difference between a Walmart choice grade packer and a nice select or prime grade.

[Joe Public]

I just scoped out the full packers at Walmart. They had an 18 lb. monster and several in the 12-14 lb. range. Has anyone tried these? At less than $3/lb., I imagine it is select grade (or lower). Grade of beef matters, so I wonder what kind of results people might have had. It would be great to get a serviceable packer for less than $40.