3rd attempt Brisket w/qview

Discussion in 'Beef' started by jjpoor, Oct 27, 2009.

  1. Did this brisket a few Saturdays ago. Had a little get together at a friends house so all the anti brisket people could try it out. I must say that it wasn't the best I've had but it was pretty good. Good enough to turn some Iowans onto it.

    From Sam's Club.
    weight 17 1/2 - 18 lbs untrimmed, trimmed was probably 16 lbs.
    Seasoned it late Thursday night, threw it in a cooler for about 8 hours then took it out and let it get back to room temp.
    I thought it would take 14 plus hours to cook this beast but for some reason (lack of wind) it didn't, took right at 12 1/2 hours. After I let is cook for 5 hours I pulled it out and put it in a make shift aluminum pan, mopped it and put it back in the smoker. Mopped it every 45 minutes after that. I couldn't keep the smoker as low as I would have liked it (ran about 240-245) but I let it cook till the thermometer showed 165. Pulled it out, wrapped it up in foil and sleeping bags, and shoved it in a cooler to rest. Served it 6 hours later and it was still hot. I forgot to take pics at that point even though the camera was sitting right there. Duh!

    I think the directions were followed for posting qviews. We'll see.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    WOW, that is one fine looking LARGE BRISKET...[​IMG]

    Me Thinks you should have opted for the wide body smoker if you plan on many that size...[​IMG]
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Well the brisket looks pretty good to me. I can't see any reason someone would be "anti-brisket". You didn't have any Peta people there did you LOL. Looks good, but I can see one thing you need to do. You need a bigger smoker[​IMG].
  4. old poi dog

    old poi dog Master of the Pit OTBS Member

    Great job on that Big Boy in cramped quarters.. A couple more like this one and you should start giving some thought to a larger smoker.[​IMG]
  5. alx

    alx Master of the Pit OTBS Member

    I smoke em at 250-260.It is beef after all.

    How did it taste?????
  6. teeroy

    teeroy Smoke Blower

    Haha, I just recently got my smoker and haven't had a chance to do a brisket yet. Hadn't really thought of the space issue I'll have in my 30" MES until I saw your pic. I'll probably have to do the same thing with bending it up like that.
  7. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Looks good! [​IMG]

    Actually 240° to 245° is generally my target temp. [​IMG]

    Only took it to 165°, huh?? Wasn't it a little tough??

    You might try taking the next one to 195° - 205° or until when you stick a probe in it, it slides in like butter with very little resistance. It'll be a lot more tender that way and should convince the rest of your anti-brisket crowd. [​IMG]

  8. bman62526

    bman62526 Smoking Fanatic

    Great looking beef! I'm kinda with Dave here, but then again - I can see how your method would work well.

    First, I assume you wanted sliced, not pulled. Second - notice that he said it was wrapped and resting for SIX HOURS and was still hot when he took it out! I would say then, that if you removed it at 165° and let it rest THAT long, it was probably up to 180 - 185 at least by the time you went to slice it, which is just about perfect. Resting a huge hunk of meat for that long once removed from the heat - will really make a tough 'ol brisket very tender - even without taking it to 200°. The natural juices have a loooong time to redistribute, which is what makes it so good when you finally slice to eat it.

    I've found that sometimes I like the meat to have more of a texture to it than it does cooking it to 200°. Melt in your mouth pulled pork or pulled beef is great, but sometimes I want the texture that you actually have to chew a little bit. Good job!
  9. Yep 165° wasn't the correct temp. [​IMG] It was 185°. It was verrry tender, melt in your mouth kind of tender. I'm thinking the 165° must have been where it hung at for quite a few hours. There seems to be a point where you never gain any ground and that was probably the temp I was thinking of. Made me think though and I checked what the thermometer was set at, 185°. [​IMG]

    I've only had my vertical smoker a year and a half so I'll probably hold off on getting a bigger one. The better half might frown upon that. I have my Chargriller that I could attach the fire box to that would give me a bigger area for large briskets. I might have to put that on Santa's list!![​IMG]
  10. treegje

    treegje Master of the Pit

    look fantastic,that must have tasted[​IMG]
  11. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Just to clarify . . . I'm not criticizing . . . just offering suggestions.[​IMG]

    Smoke on . . . [​IMG]

  12. fire it up

    fire it up Smoking Guru OTBS Member

    Looks like it turned out great but man! That was a big 'ol brisket!
    Nice picture of the rub on the floor...just an accident or too many drinks?
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good and glad to hear it was enjoyed by all. Personally I go to 190-195 for slicing and 205-210 for pulling but thats just my preference
  14. dforbes

    dforbes Meat Mopper

    If I tell you I am anti brisket do I get an invite to the next brisket cook?
    Looks great!

  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    now thats one of the largest briskets I have seen in a while. You should orint and post that picture of th brisket all rolled up and put it on the refrig and use it for the need of a bigger smoker. Thats jone way I got my Vault. Well that and a wedding for about 80 people too. You did a fine job on this brisket so see theres no reasone to give up on them.

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