Brisket... not the first one....but the best so far

Discussion in 'Beef' started by atomicsmoke, Jun 8, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    So far I've only done flats (heavily trimmed). They always came out dry and not very tender.

    This time: 12lbs packer

    Too large for my dual door master built so I separated the point from flat. First time at brisket dissection so I missed a worries...good for a mid smoke snack.

    I initially said I wouldn't trim fat, but some of it looked unappealing so I took the filet knife for a ride.

    Mustard for glue

    Richtree's rub

    Got cocky after two perfect pork butts so i decided to go the easy way: no mop, no foil. Aimed for 250...with the occasional drop and surge of 30F.

    Mid smoke snack

    Put flat to rest at at 202 IT ...toothpick tested. Took about 10h.

    Sliced after 1h

    Some smoke ring, tender, a bit on the dry side (should I have foiled , mopped?)

    I am going to freeze some

    The point went to rest in the cooler after 11h...same temp as the flat. Felt softer with the toothpick.

    Pulled some of the point

    And sliced the rest

    The point was very moist...I guess that's expected.
  2. Looks good! I trim my fat to about a 1/4 inch all around. I havent had a dry one yet but i pay for choice meat. Maybe the marbelling wasnt as it should be? more marbelling = moister meat.
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I forgot to mention the yield: less than 40%.

    This brisket was graded AA/AAA (Canadian speak for select/choice). To my untrained eyes it seemed marbled enough. It wasn't dry-dry...just not as moist I thought it would be (the point was very moist).
  4. Looking good. Just getting ready to pull off my first one of the season in about the next half hour. Hope it comes out looking as good as yours.
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Good luck v8trdude.

    Where do you buy your briskets? Got mine at World Meats in Mississauga. Wondering about other reasonably priced suppliers .
  6. Normally have to order them through the butcher at sobeys and then get it 2 days later. But my niece is registered with some place the Commiso Brothers own out in Woodbridge that supply the restaurants and caterers. I havent been there yet, but she is going to add me as an employee so I can shop there. Will let you know when I find out more.
  7. damon555

    damon555 Smoking Fanatic

    Looks great! Moisture wise I'd be willing to bet that a 1 hour rest wasn't enough.....The longer the better in my opinion. It may seem a bit drawn out but I shoot for 3 hours minimum.

    The key for my long smokes is to start it at night right before I hit the sack....The product is usually done by noon the following day. Wrap it up tight in foil and put it into the cooler covered with towels. Always perfect come supper time.

    Brisket benefits the most from a longer rest. I've rescued some lean briskets with a nice long rest.....
  8. jmo bbq

    jmo bbq Smoke Blower

    Looks pretty good to me!!
  9. geerock

    geerock Master of the Pit SMF Premier Member

    Did you wrap nice and tight in foil with some juice or other liquid, and then wrap in a towel or blanket and drop in a cooler? And, like someone else said, another hour of rest wouldn't have hurt. Especially with a larger piece of meat.
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I just foiled it with no liquids. Next time I will add some and let it rest more.

    Thanks for the advice.

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