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Smoked Beef Brisket

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https://sigforum.com/eve/forums/a/tpc/f/320601935/m/8420076944

November 16, 2018, 12:03 PM
jhe888
Smoked Beef Brisket
quote:
Originally posted by BBMW:
As much as I like a good hunk of smoked brisket (and I very much do), the king of meats (which I'm reading as the best cut of beef)? No. That would be the rib (as in prime rib or rib steak) or the short loin (porterhouse, NY strip, Filet Mignon.)

The brisket needs smoking or other low slow cooking techniques because it's naturally tough, and needs to be broken down. The other's I mentioned aren't and don't.



When it is cooked low and slow, it becomes divine. Any fool can cook a decent prime rib, or New York strip. It takes an artist to make good brisket, and then the flavor - it is the king of meats.



The fish is mute, expressionless. The fish doesn't think because the fish knows everything.
November 16, 2018, 12:13 PM
xantom
Standing rib roast is my next project after a Thanksgiving TurkeySmile



"We've done four already, but now we're steady..."
November 16, 2018, 01:36 PM
xantom
Hit 160 at about 3.5 hours.





"We've done four already, but now we're steady..."
November 16, 2018, 01:46 PM
lastmanstanding
Is that a packer brisket or just the flat? The first pic looked like a full packer but if you're hitting 160 after just three hours I'm thinking that's the flat only?

I have never foiled a brisket. The most I'll do is pan it but don't cover and that's to catch the juices for a good au jus.


"Fixed fortifications are monuments to mans stupidity" - George S. Patton
November 16, 2018, 01:53 PM
xantom
I think it's the "full packer". This is only the second one I have done. Not too sure to be honest. I had to carve a lot of fat out of the middle of it.

Here's some more pics of the whole cook so far:
https://imgur.com/a/OQ8Y1Kk



"We've done four already, but now we're steady..."
November 16, 2018, 04:04 PM
Sportshooter
People stand in line for hours to eat this guy’s cooking. The links below may reveal the reason the waiting line is always long.

BBQ With Franklin: The Brisket
https://youtu.be/VmTzdMHu5KU

BBQ With Franklin: The Cook
https://youtu.be/pGZ39yYxeBk

BBQ With Franklin: The Payoff
https://youtu.be/sMIlyzRFUjU
November 16, 2018, 04:19 PM
smschulz
At 160 you still have a way to go.
November 16, 2018, 06:34 PM
HuskySig
160F is the stall. Got to push on through to 195-200F.
November 16, 2018, 06:57 PM
frayedends
I learned from the Franklin BBQ videos. I wrap also. Never needed to add any beef broth.






These go to eleven.
November 16, 2018, 09:38 PM
xantom
quote:
Originally posted by H&K-Guy:
You needs you some meal protection, son.
H&K-Guy


10 4




"We've done four already, but now we're steady..."
November 16, 2018, 09:43 PM
xantom
This was so phenomenally good, wow! Best cook I've had all year.


Got some grease on my phone lens, dammit! Big Grin


quote:
Originally posted by smschulz:
At 160 you still have a way to go.


quote:
Originally posted by HuskySig:
160F is the stall. Got to push on through to 195-200F.


Yep I pulled it at 160, then wrapped in foil and brought up to 200. Let it sit for almost 2 hours. This was an amazingly easy and delicious cook. Got 4 big chunks to put in the food saver and freeze too!

I have updated pics here:
https://imgur.com/a/OQ8Y1Kk



"We've done four already, but now we're steady..."
November 16, 2018, 10:14 PM
lastmanstanding
Nice job! Where in MN are you from you can't be more than 6 hours from me! I'll be there!


"Fixed fortifications are monuments to mans stupidity" - George S. Patton
November 16, 2018, 10:25 PM
P220 Smudge
Oh hell yeah. Nicely done, sir.

And yes, this native Texan would forever choose a perfectly done brisket over any perfectly done prime rib. When it’s done right, it’s just better. It ain’t the cut, it’s the cook. I grew up on Chris Ivey Brisket, and sad to see he’s not longer at it.


______________________________________________
"If the truth shall kill them, let them die.”

Endeavoring to master the subtle art of the grapefruit spoon.
November 16, 2018, 10:38 PM
Skins2881
quote:
Got some grease on my phone lens, dammit!


Just tells you, you're doing it right. Outstanding choice of protection too.

Keep up the good work!


Jesse

Sic Semper Tyrannis
November 16, 2018, 10:43 PM
xantom
quote:
Originally posted by lastmanstanding:
Nice job! Where in MN are you from you can't be more than 6 hours from me! I'll be there!


SE, by CrotchesterSmile



"We've done four already, but now we're steady..."
November 16, 2018, 11:34 PM
xantom
quote:
Originally posted by Sportshooter:
People stand in line for hours to eat this guy’s cooking. The links below may reveal the reason the waiting line is always long.


Good videos, thanks!



"We've done four already, but now we're steady..."
November 17, 2018, 11:34 AM
46and2
That looked good. ^
November 17, 2018, 01:02 PM
Ken226
Looks fantastic!

Im a big smoked meat fan. I regularly smoke brisket, pork shoulder, homemqde hatch green chili hot links, and lots of things youd have never thought to try smoking.

Your brisket makes me wanna fire up the smoker. I think o know how im cooking our thanksgiving turkey.
November 17, 2018, 06:03 PM
Blue Dog
Looks goood
November 17, 2018, 06:24 PM
hberttmank
quote:
Originally posted by jhe888:
Barbeque brisket is the king of meats. I'd just about rather eat it than any steak.


This! I loves me some good smoked beef brisket. Big Grin


"But, as luck would have it, he stood up. He caught that chunk of lead." Gunnery Sergeant Carlos Hathcock
"If there's one thing this last week has taught me, it's better to have a gun and not need it than to need a gun and not have it." Clarence Worley