Brisket for My Students w/ Q-view

Discussion in 'Beef' started by adiochiro3, Sep 8, 2011.

  1. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    My quarterly smoke-off competition with my department chair was canceled last week due to some scheduling conflicts (I think my boss just chickened out [​IMG]); however, I decided that was no reason to deprive my students of the promised brisket.  I provide the brisket -- they provide the sides, etc.  I picked up a 13# packer...

    [​IMG]

    I did something new in an attempt to cut the cook time and add more smokey goodness: I separated the point and the flat.  I usually smoke these puppies whole, so I am interested to see if there is any difference in the cook & the final product.  I rubbed with Rudy's and black pepper and am smoking at 235* with a combo of hickory and ash woods.  Here we are at the stall as of 11 pm:

    [​IMG]

    Been there for nearly an hour now.  A total of 4.5 hours into the cook:

    [​IMG]

    I'm going to try another twist that worked really well with my last batch of PP: I plan on setting these in momma's crock pot on the low setting rather than foiling and finishing in the oven (as it will be a long night & I do not wish to disturb the neighbors with my smoker's creaky hinges at 2 or 3 am!).  It's gonna be a night of interrupted sleep for sure...

    Stay tuned for the final result and the post final examination feast!  More Q-view to come!
     
  2. roller

    roller Smoking Guru SMF Premier Member

    Looking good !!!  [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great so far!
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    MMMMmmmmmm!!!!!!!

    Them's Purdy !!!!

    [​IMG]

    Bear
     
  5. sunman76

    sunman76 Master of the Pit

    man oh man those are looking good!
     
  6. Nice color! Lets see some slices!
     
  7. cromag

    cromag Smoking Fanatic

    [​IMG]
     
  8. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Now for the rest of the story:

    11 hours total cook time, so splitting the flat and point did not significantly reduce the cook time; however, I believe there was more smoky flavor due to the greater surface area available to the smoke.  It was on smoke for six hours (when it hit 165* temp):

    [​IMG]

    then I moved everything into the crock pot.

    [​IMG]

    One fine advantage to using the crock pot was the perfect collection of juices after the cook (saved for a future adventure, of course [​IMG]):

    [​IMG]

    Another advantage was serving; I used the crock pot as a warmer and serving vessel for our lunch.  Below is a pic of the first part shredded.  Everything went back into the crock after pulling.

    [​IMG]

    Two of my students are vegetarians, so I made them each a stuffed portabello mushroom.  3 cheeses (motz, cheddar and parm.), onion, seasonings, Italian bread crumbs, a fresh slice of garden tomato, and about a 70 minute smoke.  I pierced the mushroom cap with a knife tip to let moisture drain away during the smoke.  Here they are packaged up and ready for transport.

    [​IMG]

    The meal was a huge success.  Everyone brought side dishes (delicious!!) and those students hammered the brisket.  My 2 "special" misguided kids loved the mushrooms, too.  We even had some poachers (previous students who got wind of the events and attached themselves to our party [​IMG]).  All-in-all, it was a great day, and a great way to wind up the term! 

    Thanks for looking!
     
  9. jc1947

    jc1947 Smoking Fanatic

    Adiochiro,

    I can see why they attached themselves   to the party!

    Looks awesome

    JC1947
     
  10. That looks pretty darn good...I have never finished in a crock pot but may have to try it.
     
  11. raymo76

    raymo76 Smoking Fanatic

    Wow!
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    James  As usual you do a great meal and this smoked brisket looks yummy and juicy.

    thanks .
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks just awesome James.

    I bet you have a waiting list for your class!
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks awesome James!!!!

    So into the Crock Pot, instead of foiling----Set on High, Med, or Low?---And for how long before pulling?

    One more----Did you add a few ounces of juices like we do when we foil?

    Thanks James----I gotta try this!!!!

    Thanks,

    bear
     
  15. sunman76

    sunman76 Master of the Pit

    looks good from here just need to work on the misguied ones.....lol
     
  16. terry colwell

    terry colwell Smoking Fanatic

    Looks amazing. I really like what you did for the "other two'...LOL  the mushrooms look good and I like the idea of adding tomato on it also
     
  17. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Thanks for the kind words, Al!  It's a mandatory class, so everyone in the curriculum has to get by me before they finish. [​IMG]


    Thanks!  This is CA -- too many "misguided" ones who have been far too misguided to help!  They did look at my brisket a little wistfully, though!  [​IMG]
     
    Last edited: Sep 9, 2011
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks James !

    I always get something back when I help you guys!

    I don't add too much juice to mine, but it mixes well with the meat juices to extend the Au Jus (never seem to have enough---LOL).

    I mainly asked to see if it needs the added moisture, and you answered that.

    Thanks,

    Bear
     
  19. That looks great James. Wish I had a teacher like you when I went to school. I have used a slow cooker before to heat up a smoked chuckie I did last New Years with some beef broth. Some guests said it was the best meat I served. I had prime rib and rottisserie pork loin and homemade italian sausage too. The slow cooker can be a good thing sometimes.
     
  20. I'll just throw this out there...I've had better success with cooking the flat and point separate.  Flavor, smoke ring, tenderness, etc., have turned out better when separated.

    Wonder what I am missing when doing a whole packer?

    James--are you sold on cooking separate now or will you go back to whole packers?
     

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