50 Pounds a Brisket

Discussion in 'Beef' started by travcoman45, May 10, 2009.

  1. travcoman45

    travcoman45 Master of the Pit OTBS Member

    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!
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks Great Trav. One of the nicest briskets I have seen. Details Please, rub etc?
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    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?
  4. fire it up

    fire it up Smoking Guru OTBS Member

    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.
  5. rivet

    rivet Master of the Pit OTBS Member

    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.
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    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!
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    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.
  9. porked

    porked Smoking Fanatic

    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.[​IMG]
  10. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    They are some good looking briskets, Tip. It makes me want to do another one soon. [​IMG]
  11. billbo

    billbo Master of the Pit OTBS Member

    Looks good, Im still working on getting a beautiful bark like that.
  12. scubadoo97

    scubadoo97 Smoking Fanatic

    Outstanding looking brisket. It looks incredibly moist and succulent
  13. rickw

    rickw Master of the Pit OTBS Member

    I'll take some [​IMG], Nice looking brisket.
  14. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looks delicious Travco. Nice job
  15. the dude abides

    the dude abides Master of the Pit OTBS Member

    As always Tip, great looking smoke! Points!
  16. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

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

    Looks great!![​IMG]

  17. faquinteros

    faquinteros Newbie

    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?
  18. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    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!
  19. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great pics Tip...got me droolin!!!
    Real nice lookin chunk o' beef...[​IMG]
  20. travcoman45

    travcoman45 Master of the Pit OTBS Member

    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.

Share This Page