50 Pounds a Brisket

[travcoman45]

Here be a shot a one a 5 briskets I did this weekend fer an upcomin grad were caterin.



Here be two of em pulled.



Were also doin a batch a Smoke in the Holler beans.

This one kinda a low budget gig, but hey, this year ya can't be to picky!

 

[ronp]

Looks Great Trav. One of the nicest briskets I have seen. Details Please, rub etc?

 

[travcoman45]

Thanks Ron.

Used my Smoke in the Holler rub (my own creation), smoked at 250° to an internal a 170° then foiled an took em ta 205°. Inta roasters ta sit fer bout 3 hours.

I used a combination a hickory an maple wood on these.

I don't know bout everbody else, but I'm sorta seen a trend develope in the brisket I do. Ifin I buy em ahead a time an freeze em they seem ta be more tender then the fresh ones. Don't know, maybe the freezin is breakin down the tissue some er it might just be the brisket. Anybody else ever notice this?

 

[fire it up]

Some good looking Q, as always.
Freezing then thawing, well things expand and crack inside of the meat so I don't see why a frozen then thawed brisket wouldn't breakdown in a slightly different way.
Maybe you are on to something.

Thumbs up for another fine post, keep up the great work.

 

[rivet]

That sounds like a great combination of woods there, Travcoman; your briskets look real good too. Nice work.

I'll make a point of thinking about what you said about freezing....I have a 9 pound packer in the deep-freeze that just wants to be smoked.

 

[sumosmoke]

I haven't purchased enough brisket to answer your question, Tip. But, I can tell that you did one fine job on smoking that brisket! Really nice smoke ring, bet it tasted great!

 

[pops6927]

Freezing, then thawing any kind of meat bursts the cells' walls and allows internal juices to release (ergo the puddle of juice when thawed out) which can contribute to dry finished product. However, in the case of the brisket, the meat fibers are long and stringy with strong connective tissue encasing them; the freezing breaks that connective tissue apart more (from expansion of the moisture in the cells) causing a tenderizing effect.

 

[bassman]

That's some good looking brisket, Tip! Hope you're right on the freezer thing. I just picked up a 14 pound packer from Sam's yesterday and put it in the freezer for future use.

 

[porked]

I think Pops is correct, I seem to have better luck with brisket after it's been frozen. I never really thought much about till now. Interesting.

 

[irishteabear]

They are some good looking briskets, Tip. It makes me want to do another one soon.

 

[billbo]

Looks good, Im still working on getting a beautiful bark like that.

 

[scubadoo97]

Outstanding looking brisket. It looks incredibly moist and succulent

 

[rickw]

I'll take some , Nice looking brisket.

 

[cajunsmoke13]

Looks delicious Travco. Nice job

 

[the dude abides]

As always Tip, great looking smoke! Points!

 

[ddave]

Man, that is a mouth-waterin" picture right there.

Looks great!!

Dave

 

[faquinteros]

I have also noticed the tenderness change with freezing. I don't know if you also noticed a change in cooking times. I had two butts of very similar size and very similar fat content on the smoker once. One had been frozen and thawed and that one cooked much quicker - maybe it was done in 2 or 3 less hours than the fresh butt.

Did you find your brisket cooked quicker after freezing?

 

[bigbaldbbq]

That looks great. and I hadn't noticed that. But I wll try it. I've got plenty of freezer space right now. Thanks for the tip, and the q-view!

 

[grothe]

Great pics Tip...got me droolin!!!
Real nice lookin chunk o' beef...

 

[travcoman45]

Guess I didn't pay alot a attention ta how long it took this time, way to busy that day. Gonna kinda keep an eye on this fresh/freeze thin an see what comes a it.