No-Wrap Brisket - Redemption (Heavy Qview)

Discussion in 'Beef' started by dukeburger, May 17, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Sorry I didn't get around to live posting this.

    Was a little upset about overcooking my last brisket, I had to give it another go as I was so close. So I picked up a 12.5lb packer on Friday for an overnight Sat-Sun smoke. Fired up the WSM at 9pm Saturday night, trimmed up and rubbed in EVOO and a 50/50 mix of Tatonka Dust and brown sugar. Used a mix of cherry and hickory and maintained a pit temp of 225F-250F.

    Timeline

    Sat 9:00pm - Fired up WSM and took brisky out of the fridge

    9:30 - Trimmed off any hard fat, left the fat cap alone and trimmed the bottom up nice and lean

    10:00 - Put brisket on the WSM @ 225F. Wrapped WSM in welding blanket (this worked out great to battle the wind)

    10:30 - 1:00am - Had a little bonfire and a couple (or more) brews with Ms. Duke...Kept checking on temps and adjusting vents when needed.

    1:00 - Noticed the smoker temp had steadied up nice so we called it a night. Was getting worried, the internal temp had risen to 165F in just 3 hours!!

    1:30 - 7:00am - Sleep.

    Sun 7:30am - Coffee on - Internal temp 169! - Looks like I slept through a nice stall

    8:00 - Opened up the WSM, put breakfast on... [​IMG]. IT plummets to 159 after opening.

    8:00 - 11:00 - Drink coffee, try not to fall asleep on the couch.

    11:30 - Breakfast is ready! Time to eat! IT of brisket 194F. Poked a bit, but felt tough.

    11:45 - IT 196F.

    12:30pm - IT 199F, poked again and felt quite tender with juices oozing out the toothpick holes. Worried about overcooking again, decide to pull. Separate point, double-wrap flat in butcher's paper and into a cooler full of towels.

    12:45 - Chop up point into burnt ends. Tossed in a bowl with 50/50 mix of Tatonka Dust and turbinado sugar, place in foil pan with about 1/3 bottle of beer and back into the WSM @ 235F.

    1:00 - 2:00 - Randomly rearrange living room with Ms. Duke.

    2:00 - Dump burnt ends out of foil pan right on to the WSM grate and bump heat to 250F for another half hour.

    2:30 - Pull burnt ends, place back into foil pan, wrap up and place into cooler with the flat.

    3:00 - Go pick up more beer

    3:30 - Fired up the Weber kettle. and put on corn and potatoes.

    4:30 - Time to eat!!!!

    I'll shut up now and get on to the Qview!

    Biggest brisket for me yet..


    Left most of the cap


    "Super-trimmed" the bottom


    Rubbed


    WSM'd


    New blankie keeping it warm and cozy


    Time for a little R&R..


    8:00am put breakfast on and a nice bark has formed overnight. This fatty was made Friday night and was meant for a Saturday morning smoke, but rain ruined those plans.


    Breakfast time!!


    This fatty consisted of bacon (imagine that), breakfast sausage, hashbrowns, a cream cheese and shredded cheddar mixture with Jeff's rub, and 4 eggs. [​IMG]


    Not long after breaky, the brisky was ready for surgery.


    The flat separated. The juices were oozing out of this..


    Burnt ends back in for another round.


    After 1.5hrs in the pan, placed directly on grate for 30 mins.


    A couple taters chopped up and tossed in EVOO and SPOG onto the Weber kettle with a stalk of corn with the silk removed. Threw on some hickory chips for these. Cooked at 300F - 325F for an hour.


    Sliced goodness!!


    Looks good to me!


    Dinner time.


    Even though this is only my third packer, this is the best ever brisket I have produced. Very moist and a great bark!  [​IMG]

    Love the flavor the Tatonka Dust gives it, also.

    Thanks for looking! Time to enjoy the rest of the weekend. [​IMG]

    [​IMG]  
     
    Last edited: May 17, 2015
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice job Duke, great lookin brisky ! Thumbs Up
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great cook.

    I havent tried a brisket yet.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Nice looking smoke,love the hb eggs in the fattie! That Tatonka Dust rocks! Now you can make some hash for breakfast mmmmm brisky hash! For your burnt ends buy a perforated gulling pan much easier,I got the idea from someone around here!:sausage:
     
  5. b-one

    b-one Smoking Guru OTBS Member

    What!?!?
     
  6. rmmurray

    rmmurray Master of the Pit

    By
    Far
    The
    Best
    Brisket
    Thread
    Ever
    !

    -Ryan
     
  7. dukeburger

    dukeburger Master of the Pit OTBS Member

    Keep talking myself out of buying one of these every time I pick one up. I might have to pull the trigger!
    [​IMG]
    Thanks!
    Has it been that slow of a night on SMF!!? [​IMG]

    Thanks, Ryan!
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Really. :biggrin:
     
  9. goensouth

    goensouth Smoke Blower

    Great looking smoke.
     
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hey Duke...that brisket looks delicious! Great post, very detailed and thorough! Nicely done!

    :points:

    Red
     
    Last edited: May 17, 2015
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Yes sir, I think thats a pretty brisket!

    Good job.
     
  12. curtlow

    curtlow Fire Starter

    [​IMG]     

    Looks awesome.  
     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks!
    Thanks for the point, SR!!
    Thanks Kevin!
    Thanks Curt!

    Appreciate it!
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thinking about going fat-cap down next time...I assume this means I've made some progress and now it's time to worry about something that probably doesn't matter.

    Thoughts?
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Just my 2 cents but I've always done fat cap up as IMHO, the rendering of the fat cap so to speak kinda bastes the brisky ! Just my opinion though !
     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

    I agree. The only reason I brought it up is because on this and my last no-wrap, the bottom side developes a kind of a "crust" that's around 1/4" thick and and hard to slice through (really the only down side as it tastes incredible). My thought prcess is, the fat cap would absorb that heat better and render that fat a lot better. Maybe even crisp it up. [​IMG]  

    Wondering if fat-cap down on a no-wrap smoke is the way to go. Guess I'll have to try!!!
     
    Last edited: May 17, 2015
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking brisket!

    POINTS!
     
  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Case!

    Appreciate it.
     

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