Spring brisket

[ba450crf]

So I dusted the wsm off after a long winter and fired it up last sat for some long awaited smoked meat. I found a nice prime brisket at Costco that cost about the same as cheap ones I usually do. I'm glad I did i really think it turned out great and nice and juicy. My only question is it finished in about 9 hrs and I'm used to it taking 12 to 14 hrs. Does that have any thing to do with grade of meat? Everything else was the same as usual. Trimmed cooked at 240 to 260. Rested afterwards. Just got to 200 a lot faster. I temped it in three places. Like I said it was delicious so I'm not complaining just wondering why. If I was critical at all I'd say when you pulled the sliced pieces apart it took a little more tug than usual. Here's the pics. Thanks guys!

 

[ba450crf]

IMG_2342.JPG

• ba450crf
• May 7, 2017

 

[SmokinAl]

The brisket looks fantastic.

I think a little more cook time & you would have had the pull apart texture you were looking for.

Sometimes they are done at 195, sometimes 205.

I start checking for probe tenderness around 195.

Al

 

[ynot2k]

It appears from the pics that you sliced your brisket with the grain of the muscle fibers instead of cross grain.  That would explain the "tug" to pull the slices apart on the plate.  Always slice cross grain to shorten the muscle fibers.

Jeff

Jeff's Texas Style BBQ

Marysville, WA

 

[ba450crf]

thanks for the replies guys, ive always assumed that when i followed the flat down to the small flat point, and then started cutting across from there that i was across the grain, ill pay more attention next time as i will definately be doing another, it was delicious. the point was extremely juicy!, even when reheated later for leftovers.

 

[b-one]

Looks tasty! I suggest cutting a little off the end for a snack,and remember which way the grain runs. I got that info here at some point at least about the grain,most whole packers won't fit my 18.5 WSM.:biggrin:

 

[lancep]

That brisket looks great. Like b-one said, before you rub it down, identify which way the grain is running in the flat and cut a chunk against it. That way when it comes off you can easily tell where to start slicing and just follow that line till you get to the point. But man.. does that crust look fantastic!!

Lance

 

[lancep]

Oh, one other thing since I just remembered that you smoked on your wsm. Did you go cap up or cap down? A lot of folks go cap down in a vertical smoke with the logic being to insulate the meat from the heat source below. I don't but time thiught what the hey and gave it a shot. Brisket came out perfect.... except for the 1/4" right below the cap. I had temped and probed all over and the probe slid in like pudding except I hadn't pushed the probe past the center. So I've been back to cap up ever since.

Lance

 

[ba450crf]

thanks for the pointers, ill be doing another here shortly and ill cut a marker before smoke so i get the cut right afterwards.  Lance, i did it cap down, i started doing that for the same reason you stated a while ago.  I wasn't sure if it made any real difference, but my final product seems like it just turns out prettier, so i stayed with it.  I think the meatier side builds a little better bark for some reason.  I honestly think it works well either way.

B-one, I usually have to be selective to find one that will fit, I try to find one around 12 lbs.  Ive even had to squish it together a bit to fit it in , but they always shrink up some in the cook process, and turn out great.