The Official Brisket Thread

[hostile]

Hope you can find peace in this time of profound personal loss.

[Pelado]

That's mosquitos you're thinking of.

Reminds me of my fifth grade teacher, Mrs. Williams. She didn't seem to understand why we were all laughing when she told us that babies suck.

[Northwestcoug]

May the memory of that brisket be a blessing to you and your family.

[PaloAltoCougar]

The brisket was needed more on the other side.

[BigPiney]

The brisket was needed more on the other side.

[Bo Diddley]

Smoked a brisket overnight. Now it's holding in a 20 quart slow cooker. It has an analog dial on it, so I was able to calibrate it to 160 degrees. Lunch is at two!

[mtnbiker]

Smoked a brisket overnight. Now it's holding in a 20 quart slow cooker. It has an analog dial on it, so I was able to calibrate it to 160 degrees. Lunch is at two!

Thanks! Address?

[Bo Diddley]

Thanks! Address?

Sorry I missed this. We'll have to link-up next time.

[YOhio]

Subway has brisket sandwiches now. Yum!!


https://www.brandeating.com/2019/09/...-sandwich.html

[Bo Diddley]

Subway has brisket sandwiches now. Yum!!


https://www.brandeating.com/2019/09/...-sandwich.html

I've had one of those...

Delicious!

[CJF]

From what I can tell, I cooked my 1,000th brisket this year yesterday. It’s been an insane year but I’ve learned so much. I also cooked prime rib yesterday that might have been my favorite prime rib I’ve ever had. I was quite pleased with the results.

[Joe Public]

I'd be interested to hear about what you've learned if you're ever so inclined.

[Jeff Lebowski]

From what I can tell, I cooked my 1,000th brisket this year yesterday. It’s been an insane year but I’ve learned so much. I also cooked prime rib yesterday that might have been my favorite prime rib I’ve ever had. I was quite pleased with the results.

Deets please.

[CJF]

Deets please.

Kept it super simple. Salt, pepper, garlic powder, Italian seasonings, a bit of mustard powder, and dash of chilpolte powder. Slather in olive oil, and liberally apply the mixture. Placed on the smoker at 180 and smoked until an internal temp of about 105. Cranked it up to 500 degrees and let it go until 128. Pulled it and let it rest tented for about 10 minutes. The resting was simply to get the internal temp to 133-135. Sliced it up and severed with horseradish cream sauce that I made to go with it. It was a perfect medium rare throughout. No little grey ring around it. Looked like a sous vide steak inside.

[CJF]

I'd be interested to hear about what you've learned if you're ever so inclined.

One thing I’ve learned is that brisket can hold for a really long time in food warmers. Especially if sealed up. I put a finished brisket on a cookie rack, pour some both into the bottom, seal up with both plastic wrap and foil. Put in the warmer at 170. This covers up a lot of flaws and when cooking 15 at a time, I make flaws.

Second, simple is just as good as complicated. I started out trimming every brisket. It was taking me forever. 15 brisket at a time when this is my hobby second job was killing me. If I was Bam Bam’s or something like that I’d trim like I had been. But for catering, it wasn’t worth it. I minimally trim big batches now. I also went with a much simpler with my rub. It’s a 55-45 pepper to kosher salt mixture. I have done taste tests with different rubs against this and I cannot tell the difference.

Third, trying to cook competition brisket for catering is dumb. Not just brisket, but everything. They’re cooking several different briskets to get the desired bite for each part of the box. I’m trying to not to waste anything. It was really frustrating me. Once I figured that out I began enjoying what I was putting out much more.

Above all, people just love brisket. What I think is not a good reflection of my personal expectations, will still be a hit. We’ve had a ton of reorders to validate that finding.