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:
Observations:
*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.
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:
Observations:
*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.
