Brisket Just Because I Can

Discussion in 'Beef' started by tbrtt1, Aug 12, 2016.

  1. Ahhhhhhhh, its good to live in a free country. Where a man or woman (or whatever) can smoke a brisket just for the hell of it. And do it during the week too. 

    The travel week was a tad short and got home early Thursday, around mid-morning. Swung by the HEB and I kept hearing a whisper. Walked around to see where it was coming from and I'll be damned if it wasn't the brisket case. Go figure. Got this Choice brisket for a song:

    Well, gotter home and she was a bit homely without her clothes on. 

    Anyone ever seen a flap like this?? Don't think I ever have:

    Did I mention it was choice????

    She looked like she got in a cat fight. A real cat fight: 

    Did I mention she was Choice??? And $1.97/lb??

    I injected it with 1/2 strength Buther BBQ brisket injection (been doing that lately and I'm liking what it does to the meat). I let it rest for about 4-5 hours after injection as is recommended. Yes in the fridge or course. Then I made a rub with some stuff I bought at the airport in KC on the way home:

    I did about 2 parts rub and 1 part coarse black pepper. I like the texture and bark from the pepper. 

    She looked better with a fresh coat of rub on her after the fridge nap: 

    Firing up the UDS with Royal Oak brix and some post oak and cherry chunks. There are 2 more hunks under the charcoal:

    I connected the Auber PID temp controller, set it to 215* (wanted to make sure it didn't cook too fast since I was needing some sleep) and I went to bed. 

    Got up about 6:00am, walked about back and this is what I saw in the UDS:

    She turned out pretty; flap, cuts and all. 

    Getting ready for a Butcher paper wrap: 

    I jacked up the temp to 250 when I got up and wrapped her. Still took a few more hours. She was at 165* when I wrapped and stalled hard. I think the butcher paper, which is mostly doubled to get it big enough to wrap good, acts as a bit of insulation and it takes a bit longer post wrap vs foiling. 

    This is her after it reached 203* or so thought the flat and rested in foil for a while. 

    My son was hungry, like he always is and wanted some brisket tacos so I chopped up some:

    She had a nice red smoke ring. This is the Flat

     Pretty good flop:

    This is some of the point. Just about fall apart: 


    *The rub was darn good actually. Not bad for picking up in the airport. If you haven't put some coarse black pepper on a brisket your missing out, too. 

    *I am liking the Butcher BBQ injection at about half strength. I usually use beef broth but didn't have any so used water. Still good though. One thing it does do is help it keep better in the fridge for a couple days while I make sammiches and tacos and shepherd's pie,etc. over a 2-4 day period. I also think I have to take the brisket to a higher IT to get the doneness I am looking for. I have been having to take my briskets to 203-207* to get the flat to flop. Now the point on this one was nearly fall apart and I don't inject much at all in the point. Hmmmm. Not a bad thing, just gotta cook it a tad longer maybe.

    *Perhaps Royal Oak brix are a little milder than Kingsford brix but it might just be me. They seemed to leave a bit more ash and not last quite as long. But It might just be me. They were on sale and I got 4 bags of it. Worked fine for me. 

    *The Auber PID temp controller is the absolute bomb! This thing rocks and I highly recommend it. Hell, at $144 for the controller and fan, you can't beat it compared to other temp controllers. No additional connections or adapters needed either. It is no frills: just set the temp you want. No programming, no wi-fi. But it works flawlessly. Always within a couple degrees of set temp. I like to smoke when I sleep for butts and briskets and I can do it with my UDS too! I posted a review of this device a few weeks ago, BTW. 
  2. bummed

    bummed Smoke Blower

    Great job that looks incredible!
    disco likes this.
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty! I could go for some brisky!:drool My local Ace has the rub I will try it out sometime.
  4. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    The brisket looks fantastic, great job on the smoke. Can't beat that price anywhere!

  5. You guys are too kind. Thanks. 

    I have to be careful about sounding like I am rubbing it in with the brisket prices. I am truly grateful when I see what some of the good folks on this forum are having to pay for brisket around the country. It is such a fun and delicious piece of meat to smoke. 
  6. smokinal

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

    Wow nice smoke!

    The brisket looks fantastic!

    I just bought a choice packer & thought I got a good price at $2.97!

  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Nice looking risky there..
  8. Thanks for the Auber recommendation! My UDS can usually hold a temp, but I wouldn't trust it overnight. I think I'll give it a shot at that price.
  9. Yeah, my UDS holds pretty well too but this is just too easy. I won't do overnights unless I have automatic temp control of some sort. This thing is so easy I use it for every smoke.
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking brisket!
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Looks awesome!

  12. smokeymose

    smokeymose Master of the Pit

    Nice cook, tb!
    Since I found out I can get them at GFS for $2.99, I'm hopelessly hooked. You'd have to try hard to ruin one, they're so easy to cook...

  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    A nice brisket and a good post deserves points.

  14. Thanks folks. I'm glad some are enjoying the post. I am cruising this site constantly learning and enjoying the content. I get way more out of this site tHan I could ever hope to give back. I appreciate the feedback.

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