Help the Judge - I want brisket perfection for my draft party (1 Viewer)

[Judge Smails]

Turned out FANTASTIC. Hit of the draft. Great sandwiches, and then did brisket tacos late night for the group. The stall/rest - all true. Perfect pink ring, very juicy. Followed directions to slice from the guy at Pecan Lodge in Dallas.

http://www.texasmonthly.com/food/how-to-slice-a-brisket/

 

[James Daulton]

Who took Gronk?

 

[culdeus]

no pics?

 

[Brony]

doing first brisket today.  Woke up at 330AM to get the meat on by 4AM so that I had ample time for a 10.5 lb brisket to have at dinner.  Internal meat temp is at 175 at 9AM.  That's the lowest temp I could find in the brisket too with much of it in the 180s'.  I'll still plan to put into a cooler when it hits 195, but I feel like it's going to be resting for quite a long while.  Hope that doesn't flub it up.

WSM has been holding 230 to 240 the whole cook.

 

[RCon]

195 is too early to take it off, IMO.  I'd go at least 200, although I find 203 is just right.

 

[In The Zone]

I cooked my very first brisket yesterday. It was just under 13lbs when I started and probably closer to 11.5 to 12 after I trimmed some of the hard fat off.

Brisket

I knew that it would take a while to cook but I wasn't expecting for the entire process to take 15 hours. I wish I had got an earlier start but I didn't get my brisket on the smoker until 2pm.

fire box

Main Attraction

As a result I didn't get to bed until 4:30am but I gotta say, the payoff was worth it. 

First Cuts

Goodness

2 rookie mistakes that I made that were mentioned earlier were not starting the whole process, especially the cook much earlier, and  I way underestimated the amount of wood it would take. I had to make a wood run which luckily for me is only a 3 minute ride. All in all I had an enjoyable day. I watched some college baseball and the Final Four while constantly tending to my fire. 

Now that I'm up, have some coffee flowing, and am awake it's time to go fire the grill/smoker back up and make me some burnt ends with these

Don't forget the sauce

Good luck Brony. Just don't rush the process and you'll be fine.

 

[Brony]

Pulled off at 200 after 8.5 hours. Based on smell and appearance, seems awesome. Now will rest in cooler for 5 hours and I'll see how warm it is then. Gives me time for corn bread and slaw 

 

[Binky The Doormat]

I cooked my very first brisket yesterday. It was just under 13lbs when I started and probably closer to 11.5 to 12 after I trimmed some of the hard fat off.

Brisket

I knew that it would take a while to cook but I wasn't expecting for the entire process to take 15 hours. I wish I had got an earlier start but I didn't get my brisket on the smoker until 2pm.

firebox

Main attraction

As a result I didn't get to bed until 4:30am but I gotta say, the payoff was worth it. 

First cuts

goodness

2 rookie mistakes that I made that were mentioned earlier were not starting the whole process, especially the cook much earlier, and  I way underestimated the amount of wood it would take. I had to make a wood run which luckily for me is only a 3 minute ride. All in all I had an enjoyable day. I watched some college baseball and the Final Four while constantly tending to my fire. 

Now that I'm up, have some coffee flowing, and am awake it's time to go fire the grill/smoker back up and make me some burnt ends with these

Don't forget the sauce

Good luck Brony. Just don't rush the process and you'll be fine.

All links went to 404.

 

[Brony]

Mine turned out really good. As good as any brisket I've had around Chicago in the last couple of years.  Not sure how much of that was my doing vs. just having brisket served at right temperature.  In any case, I'll take it.

Even after resting for 4.5 hours, it was just the right amount of tender. Could cut with butter knife on the plate.

I've never cut/served a brisket before so that was another first.  Figuring out how to cut against grain was surprisingly easy.  I was expecting problems when I got to where point meets flat, but when I got there I witnessed warm fat in the mid layer oozing juices and basting the lower cut of meat.  It was glorious.  Just used serrated bread knife to do slices. 

Food pics.

I didn't bother foiling or anything else.  Prep was a simple slather in plain yellow mustard and then coat with rub (homemade Memphis Dust).  Then just right onto smoker for 9 hours at 220 to 240.  Used just a few chunks of cherry on charcoal on my WSM.

(yes the pic above has BBQ sauce in the picture. - it didn't need it and lord knows I had plenty without it while slicing.  But if adding just a touch of hot smoky sauce from Lillie'sQ. is wrong, I don't wanna be right)

 

[In The Zone]

Mine turned out really good. As good as any brisket I've had around Chicago in the last couple of years.  Not sure how much of that was my doing vs. just having brisket served at right temperature.  In any case, I'll take it.

Even after resting for 4.5 hours, it was just the right amount of tender. Could cut with butter knife on the plate.

I've never cut/served a brisket before so that was another first.  Figuring out how to cut against grain was surprisingly easy.  I was expecting problems when I got to where point meets flat, but when I got there I witnessed warm fat in the mid layer oozing juices and basting the lower cut of meat.  It was glorious.  Just used serrated bread knife to do slices. 

Food pics.

I didn't bother foiling or anything else.  Prep was a simple slather in plain yellow mustard and then coat with rub (homemade Memphis Dust).  Then just right onto smoker for 9 hours at 220 to 240.  Used just a few chunks of cherry on charcoal on my WSM.

(yes the pic above has BBQ sauce in the picture. - it didn't need it and lord knows I had plenty without it while slicing.  But if adding just a touch of hot smoky sauce from Lillie'sQ. is wrong, I don't wanna be right)

Looks good. 

 

[In The Zone]

I cooked my very first brisket yesterday. It was just under 13lbs when I started and probably closer to 11.5 to 12 after I trimmed some of the hard fat off.

Brisket

I knew that it would take a while to cook but I wasn't expecting for the entire process to take 15 hours. I wish I had got an earlier start but I didn't get my brisket on the smoker until 2pm.

fire box

Main Attraction

As a result I didn't get to bed until 4:30am but I gotta say, the payoff was worth it. 

First Cuts

Goodness

2 rookie mistakes that I made that were mentioned earlier were not starting the whole process, especially the cook much earlier, and  I way underestimated the amount of wood it would take. I had to make a wood run which luckily for me is only a 3 minute ride. All in all I had an enjoyable day. I watched some college baseball and the Final Four while constantly tending to my fire. 

Now that I'm up, have some coffee flowing, and am awake it's time to go fire the grill/smoker back up and make me some burnt ends with these

Don't forget the sauce

Good luck Brony. Just don't rush the process and you'll be fine.

I think the links are now fixed. Let me know.

 

[Gopher State]

This thread makes me want to make brisket 

X2

 

[In The Zone]

Here's a look at how my Burnt Ends turned out.

Before

During

After