My First Brisket (UPDATE, COOK HAS STARTED)

[RayClem]

Thanks for the info! I pulled and wrapped at the 168 mark. I didn't however add any liquid or fat when I wrapped. I will certainly try this next time.

I now see the confusion. My post saying it was wrapped and 185. That was just a progress update.. in other words at the time I posted that, the current IT was 185, but it was wrapped prior to that at 168.

Thanks for the clarification. Wrapping at 168 F is quite reasonable, wrapping at 185 might not have been.

Some meats need extra moisture and fat, others do not. You have to make a judgement call.

 

[Slimpicker]

I am cooking for only my wife and I so a brisket is a little big for us.

AWWWW COMMON RAY, you know size doesn't matter!!!!

I cook for only 2 also, but I VacPac and freeze. 3 briskets later, you should see my storage. (can't wait for opening day Sept 15th Bow season)... BOOOM I'll take some every hunt

 

[RustyJake]

I cook for 2 as well. I cook with the mindset that some will be frozen to enjoy over the winter when it's more convenient to sous vide direct from the freezer than head outside and cook.
But this also takes having a freezer and space enough to store it. It's hard to balance uncooked vs. precooked in there most of the time. Space is limited

 

[MidwestSmoker]

But this also takes having a freezer and space enough to store it. It's hard to balance uncooked vs. precooked in there most of the time. Space is limited

This is the dilemma! It is even worse for me as I live alone and cook for myself. My next door neighbor also lives alone and is the happy recipient of the excess. He is well equipped with power tools which I can borrow so this works out well for both of us.

I was at my grocery store today and they had my favorite St. Louis cut ribs on sale for ~$2/lb. I "only" bought 2 because I didn't have any room in my freezer.

 

[Newtra]

When life gives ya lemons..ya make Brisket tacos! Here's what I did with some of my leftover (dry) brisket.. Tacos on charred tortillas, jalapeños, white onions, and homemade pickled red onions. Topped with Mexican creama (sour cream) and Mexican Cotija cheese. Squeeze of fresh lime on top.

 

[RustyJake]

When life gives ya lemons..ya make Brisket tacos! Here's what I did with some of my leftover (dry) brisket.. Tacos on charred tortillas, jalapeños, white onions, and homemade pickled red onions. Topped with Mexican creama (sour cream) and Mexican Cotija cheese. Squeeze of fresh lime on top.


View attachment 10031View attachment 10032View attachment 10033

Looks great, I would love to have that!
Hopefully the alternative uses for the brisket help you enjoy it a bit more

 

[Newtra]

Looks great, I would love to have that!
Hopefully the alternative uses for the brisket help you enjoy it a bit more

Thanks Rusty! The wife and I loved it. Now I don't feel like I wasted time and money on that slab of meat! lol. I still have about 3lbs left, vacuumed sealed, in the freezer. The plan for that is brisket chili in the coming weeks.

 

[RayClem]

AWWWW COMMON RAY, you know size doesn't matter!!!! View attachment 10030

I cook for only 2 also, but I VacPac and freeze. 3 briskets later, you should see my storage. (can't wait for opening day Sept 15th Bow season)... BOOOM I'll take some every hunt

When I was younger, I could eat 12-16 ounce steaks. Now if I cook a 16 ounce steak, it will feed my wife and I for two meals each. That is what happens when you get older. Four ounce portions are now the norm.

If I were to cook a packer brisket weighing 20#, we would get 40 meals out of it (80 portions). We only eat beef one day a week, so that would last us 9 months. I try to keep about 3 months of cooked meat in the freezer, but 9 months is a little much.

 

[willjohn]

thats cool.. but i am hungry.

 

[Timmy]

Thanks Rusty! The wife and I loved it. Now I don't feel like I wasted time and money on that slab of meat! lol. I still have about 3lbs left, vacuumed sealed, in the freezer. The plan for that is brisket chili in the coming weeks.

IMO if it’s cooked to IT temp no Matter how it comes out. You can always use it in other dishes and casseroles etc. You did a great job best part is you learned something!

 

[Slimpicker]

Brisket Chili!!!!!

 

[Newtra]

Brisket Chili!!!!!

Yessir! That's the plan for the remainder! I will post results when I make it in a couple weeks

 

[Treater Since 2008]

Plan on doing my first ever brisket tomorrow on my Ironwood 885. Just have a couple questions.

1 - Dry rub, when should I apply it? I've read just before cooking, but have also read overnight. Some say the prolonged salt exposure will dry it out.

2 - I plan to start around 225 with super smoke until the interior gets to 165ish. I will then remove, and wrap in foil. Bump the temp to 250ish and remove at about 203-205. I don't have any butcher paper on hand, so is foil ok? Will that screw up my bark?

3 - When I wrap in foil, should I add some liquid? I saw guys doing a little beef broth. Is this necessary? Any other liquids instead?

4 - I saw vids that recommended spritz with Apple juice every hour before the wrap. Should I be doing that?

5 - Some recommend when it hits 203-205 to remove and let rest in a cooler. But some say that could dry it out. What should I be doing when I remove it from the Traeger, rest in cooler, or room temp? Still in the foil, or let it rest unwrapped?

So sorry for all the questions. I'm very new to this and don't want to screw up this $60 piece of meat lol. Thanks so much guys! I really appreciate the help and input!

<John>

Hope this helps. I attended a brisket cooking class in Houston a few years back. Here’s what I was taught.
I put the rub on right before the meat goes on smoker. But it’s personal preference.
Preheat your smoker until it’s balanced at 225. Put the meat on the grill uncovered. Let it cook until the internal temp stalls at around 150-160. The stall is when the internal temp “flat lines“ for several hours. The duration of the stall is dependent on the cut of meat and size. But for a typical brisket it might last 5-6 hours. When it stalls, remove it from the grill and wrap it in pink butcher paper (two layers on the bottom, one on top) and return it to the grill. You can use tin foil, but pink butcher paper is best. When the internal temperature begins to rise from the stall, remove the top layer of butcher paper. Let it cook at 225 until the internal temp reaches 203 degrees (not 200 or 205, but 203). Don’t ask me why, but the teacher was adamant about 203!
Remove the brisket from the grill and place it into an unlit oven or ice chest (w/o ice) to rest for 30 min to 1 hour. The oven is insulated an will help keep the meat near the internal meat temperature.
After resting, slice the brisket against the grain and enjoy!
A couple of notes….
weather affects the cooking. In a high humidity climate, cook at a slightly higher temperature. Also, the hot sun beating down on the grill Iid will increase the temp. Cooking in the winter also requires a higher temp.

 

[Slimpicker]

Let it cook at 225 until the internal temp reaches 203 degrees (not 200 or 205, but 203). Don’t ask me why, but the teacher was adamant about 203!

So this is where you need really good meat probes and not just the Traeger one.
The 'flat' area away from the point can reach 203° first and the main point/flat area still be 195.
I would sacrifice the thinnest part of the flat to go higher till the point/flat area is that 203°.
You can ALWAYS cut 3-4" off that "overcooked" flat area and cube it for Burnt ends or chop it for tacos, etc.
The money maker is that point/flat cut with that thin fat layer, that's like candy to a kid!!!

Also, 203° or not, if it doesn't "probe test" or "jello test" then you aren't done cooking yet. Your probe could be lying to you or in the wrong place actually.

I just wonder how many guys stick their probe in the 'fat' area and the meat isn't the same temp at all...
(sorry, that didn't come out right, but you know what I mean)

Middle of meat not middle of brisket is where a probe should go. It's tricky but might make a big difference.
Hard to do on a paper wrapped brisket.

 

[MidwestSmoker]

So this is where you need really good meat probes and not just the Traeger one.

Middle of meat not middle of brisket is where a probe should go. It's tricky but might make a big difference.
Hard to do on a paper wrapped brisket.

This is why you need the FireBoard competition series probes!