Brisket Father's Day ~ Foamheart

Discussion in 'Beef' started by foamheart, Jun 20, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Pop's favorite is brisket so I'll no doubt mess this all up....LOL

    Bought 2 large packers this last week, they were 3.80/lb and they had the stones to call it a sale! It is choice and its angus, its impossible around here to find white face anymore. Seems Angus is now the lord of the roost.

    Here my openers:

    18 lb. packers....... Like boot camp we sent that dang hippie in for a trim!

    I cut off 6 pounds! No, it is far from all fat. Don't worry its all going in to the grinder and the bulk will become chili, extra fat to be kept for sausage if I ever get around to make beef sausages....LOL

    I have to say, its my first time cleaning up a brisket. I never have, Pop never has and Grandpa never did, thats just wasteful and busy work. Well I am trying something new. An old buddy and I were talking, he did BBQ comps when I was doing chili comps and he recommended it. AND after a long heated discussion he finially got his point across. If upi brisket is more uniform its much easier to cook, no highs and lows and burnt vices raw spots (That never happens but I am trying to exp0lain why).

    After the trim, I got my moneys worth of a 12 lb brisket which is much more uniform and smooth. Its supposed to be like a stealth plane where the smoke rolls over it and there are no small bits and pieces that will burn. I'm easy, I'll try anything once. Corners away!

    That is one smooth brisket and yes the point is still there, most of it anyway.

    Ahhhh.... keen eye you have there you already noted the seasoning. This is a very old and secret recipe, much like those 11 secret herb's and spices of that other guys. If you promise not to divulge the secret, you can see I secreted a quit picture of them below. I will not divulge the amounts of each though.

    I know less than massive amounts were used in this picture.

    Now we break out our weapons of choice to help identify and locate the target! Check calibration and the power supply. Checked and double checked!

    Time for the prep and tool recap.

    You really do have good eyes! Yes that is the happy happy density detector on the salt box. Good eye, you'll do well at this.

    I am preheating the new electric almost gen 2.5, its the second smoke with it. temps are all over the place untill it finially settles in, or was that way on the last smoke.

    I do have something to ask the Pit/Smoker professionsals. Have I indeed designed the first true reverse flow electric? Remember it is adjustable and the vent is onn the left.

    OK, I have it in the preheat mode still at 275 (actually only 240 now), I am thinking 246 degree cooking temp.

    I have loaded the cold smoker with with a full charge which I will turn on when the IT reaches 100 IT. I am not going to just inundate the meat with smoke, I am guessing 4 hours will be far more than I need. I have not used mesquite lately and I always remember that poor little boy who told all how much he like mesquite and with his first smoke went low and slow with 100% mesquite burnt.

    Ok, when new things strat happening, I will update. One last thing, note the door opening. All my previous MES's opened the other way, I had to totally rething my set up outside. Hmmmm.....
    Last edited: Jun 20, 2015
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, its around 175 IT, I had originally planned to not wrap it, thats how I always did 'em in the past. Figured if I was trying the new trim, might as well try the butchers paper too. All wrapped up and back in the smoker. I did note that there is near zero bark built up so far. <shrugs> Of course I didn't use any sugar in my rub and I figure thats were most of the black color comes from with the bark.

    LOL... sorry, I forgot the camera when I went out to pull and wrap it. I did come and get it after wrapping was done and it was back in the smoker.

    OMG at least the sides of the smoke box are no longer shiny! Gonna let it sit now for about 4 or 5 hours at 245 before even thinking of it again. Oh another thing I tryed was a sprtiz of Vlassic Pickle juice before wrapping that baby up.

    See I am trying it all new, which is something I advise everyone NOT to do. Why? Because you can NOT be sure which change causes what difference. His only suggestion I just couldn't make myself try was the change in cooking temp. I mean I am already higher than normal at 245, I am pretty basically a 230 kinda guy, but he was saying 265 was where he always smoked . I never cooked BBQ in competeion and I guess it requires a much faster cook time? Why chace fast when you know slow will never let you down?

    Be Back later.......... Coffee's done and I know I have something to put in it somewhere in the kitchen.
    Last edited: Jun 21, 2015
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Well I now have the brisket in the oven. New MES40 is FUBAR. I think I am just snake bit, my MES30 works like a champ.

    Oh well.......... <sighs>
  4. heubrewer

    heubrewer Meat Mopper

    So the new MES quit working after 2 smokes??? Terrible thing to happen on Fathers Day ! I assume you are going to return that unit?
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I thought I had hit one hell of a stall... LOL
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Bummer on the MES. For all the failed units I hear about I'm sure glad I own Mini-WSM's.

    S&P is the best run around in my opinion!
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Well the oven outsmarted me, for some reason brisket didn't travel after turning the oven off.. ........

    Oh well it is edible, slightly chewy and a bit dry.  LOL.. I think I mentioned it would have to be a bust for father's day......LOL

    But its brisket.
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That really stinks bout your new smoker Foam, sure sorry bout that ! For all you went thru, I'd say the brisket turned out good !
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Stuff happens, had I been keeping up smoking brisket I probably could have easily saved it.  Had I been in practice. LOL... rock in my shoe, the sun was in my eyes.......
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The rub was the best part of the brisket......LOL. I know folks you have MES40s and love 'em look at Bear! never a problem. had I been in ptractice i would have caught something wrong when I pulled the brisket to wrap it, it really didn't look or feel right. No excuses....
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL..... I really don't know, guessing I should call them first and see what they think. Gotta get something now that'll work since ya'll got me addicted to bacon and sausage and andouille! I'll be getting the DT's soon.
  12. tx-eddie

    tx-eddie Newbie

    Doing my first Brisket today. Put it on the pit at 2 a.m, just took it off at noon. Using the Texas crutch now. Haven't done a brisket before so I thought I'd play it safe with family coming over. Will add pictures of the finished product once it's done.
    Last edited: Jun 21, 2015
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Nice looking brisket.
  14. tx-eddie

    tx-eddie Newbie

    Hot, tender, and juicy. Pretty proud of my first one, and the family is enjoying it. Wish I could fix yal a plate!
  15. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Take the small inspection panel off the back and i bet you find a burnt connector / wire. Unless it's still under warranty then let MES worry about it. Make them send you a new cabinet and keep that one for cold smoking cheese.

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