Brisket for My Students w/ Q-view

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adiochiro3

Master of the Pit
Original poster
OTBS Member
Apr 19, 2010
2,088
42
Bay Area, CA
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
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); 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...

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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:

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

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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!
 
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):

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then I moved everything into the crock pot.

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

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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.

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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.

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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
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).  All-in-all, it was a great day, and a great way to wind up the term! 

Thanks for looking!
 
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
 
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
 
It looks just awesome James.

I bet you have a waiting list for your class!
Thanks for the kind words, Al!  It's a mandatory class, so everyone in the curriculum has to get by me before they finish.
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That looks awesome James!!!!  Thanks!!

So into the Crock Pot, instead of foiling----Set on High, Med, or Low?---And for how long before pulling?  Started on low b/c I couldn't remember previously tested crock pot cook temps
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; I gotta start writing more of these things down!
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Didn't do much for a couple of hours, so I bumped it to high.  About a total of 5 hours in the crock.  I figured it's like foiling without maintaining a smoker or heating up the entire oven (and by extension -- the kitchen on an already warm night) all night.   Probably more energy efficient, too (sound a bit like a greenie, right?  Trust me -- I'm not that gullible-- I just like to keep a few more pennies in MY pocket!!! 
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)

One more----Did you add a few ounces of juices like we do when we foil?  No, but I usually don't anyway.  Never goes dry, either.  I guess it would add some flavor???  Or do you do it strictly for added moisture?

Thanks James----I gotta try this!!!!  Worked like a charm!!!  Nice to be able to school YOU a bit, for a change.  Seems like your always the one helping ME!  I feel like I'm finally giving you something back!! LOL!

Thanks,

bear



looks good from here just need to work on the misguied ones.....lol
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! 
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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
 
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.
 
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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