The Official Brisket Thread

[Jeff Lebowski]

Should have went with the Traeger.

jeff Lebowski! Come on, I've got your back brother!

I want so badly to post that cheers smiley but I just can't bring myself to kick a fellow smoker after a failure.

Really, you are probabbly right, but the Traegers are with their new owners now.

I can't believe you got rid of BOTH of them. You are supposed to be the guy with one of everything. The grand freaking master. What were you thinking?

[TripletDaddy]

You're supposed to ask, "what were you smoking?"

[Moliere]

Ok. The point was delicious right off the smoker. I didnt taste the flat, I just wrapped it and threw it inthe cooler. The cubed point went back onto the smoker to become burnt ends.

after a couple hours, I pulled the burnt ends off the smoker. They taste ok, not great like when I first pulled it off the smoker. They leave a somewhat bitter aftertaste like rancid smoke.

The flat is an epic fail. It smells like stale smoke. It is pretty much ruined. I was going to foil when the internal temp was 160-165 but I got busy and thought it would be fine without foiling. I also dont think I had the top vent open enough and it trapped too much smoke and it became stale. I ended up having to leave the flat in the cooler longer than I wanted and I think that becasue the bark was too "done/burnt" it allowed the burnt taste to permeate throughout the flat. I am pretty disappointed in the results.

It was my first attempt at using the Egg to smoke anything and I have a few ideas as to where it went wrong.

Interesting. I had this happen once but I think it was more the meat then the smoker. Do you usually close off the top vent? Mine is always wide open on the WSM.

[Drunk Tank]

Interesting. I had this happen once but I think it was more the meat then the smoker. Do you usually close off the top vent? Mine is always wide open on the WSM.

I normally run top vent wide open, but on the Egg, the top vent is very big. I had to keep the bottom vent almost shut to keep the temps in the 225-250 range. I tried running the top vent open more, but them temps quickly climbed to 275+. I was using mesquite lump as it was all I had and that could have been part of the problem as well. I think the combo of lower vent alomst shut and top vent not open enough lead to stale smoke. Foiling the flat in the cooler allowed the burnt/rancid smoke flavor permeate the meat.


And JL, I will miss the Traegers for sure, but the sale allows me to pursue other interests right now...

[Drunk Tank]

Alright, after the last brisket was a bust, I am giving it another go. I got a late start, so it will probabbly be dinner tomorrow. I am using the WSM this time and also using the Stoker automatic temperature controller. Hopefully this one turns out better than the last.

[Jeff Lebowski]

Boing!

You are the man, DT.

I am doing pulled pork today. Have been cooking since 1 am last night. Just about to do FTC and throw it in the cooler.

[Drunk Tank]

Brisket is coming along. The internal temp is up to 182. I figure another couple hours and it will be ready. I upped the temp on the WSM to 300 to help speed it along.



Since there was no way the brisket would be done in time for dinner, I subbed in a tri-tip.




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[old_gregg]

DT you need to open a restaurant

[Drunk Tank]

DT you need to open a restaurant

Someday...

[Drunk Tank]

Here is the finished brisket. I chopped the point into cubes and sliced the flat. This has been my best attempt so far, but still not perfect. The bark is a little tough (maybe I need to foil) and the flat was not as juicy as I had hoped, but wasnt overly dry. The point was very juicy and yummy.

I am looking forward to tomorrows dinner. I may even fry up some with my eggs for breakfast (which is in 4.5 hours...I need to go to sleep).







(Not sure why pic seems dis-colored to me. Maybe poor lighting for the iphone camera?...)

[FN Phat]

(Not sure why pic seems dis-colored to me. Maybe poor lighting for the iphone camera?...)

Looks delicious to me! Fat steak and eggs for breakfast...yyyuuummmmmm!

[Green Monstah]

After smoking a nice pork loin yesterday, i decided to give brisket another try. I put it on about an hour ago and it will hopefully be done for a nice labor day dinner with friends.

I used Moliere's mustard suggestion, but plan to FTC it (worked wonders with the pork loin, which is a fairly lean cut). I also am spraying it with apple juice/olive oil mixture.

I am having some trouble getting the temp up to 225 (i usually have the opposite problem).

[CJF]

I did a full packer for a party tonight. I was a little disappointed. It turned out too soft for my liking. Flavor was good but it was difficult to get a good slice without it falling apart. I had to make the slices thicker than I wanted. I think I may try the next brisket without foiling during the cook. Or maybe only foil the last hour or so. On the plus side, I have plenty of scraps that I will turn into enchiladas later this week.

[Green Monstah]

Just cut off the flat and ftc'd it. It was fork tender and at 188 degress. The knife cut through the meat like a hot knife in butter. Point still on heat (only at 176), but wrapped it in two layers of foik to try to keep moisture in.

[Jeff Lebowski]

OK, I am going to dive in and try a brisket this weekend. Wish me luck. Will post pics.