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Old 05-27-2017, 01:20 PM   #201
zztex
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Originally Posted by JonBoy View Post
You need Nitric Oxide (NO) and Carbon Monoxide (CO) to react with the myoglobin in the meat to form a smoke ring. Only two ways to do that: hot wood/charcoal fire or to chemically treat the meat. I tried several times with an electric smoker to get a ring to form but it doesnt get the wood chips hot enough to produce sufficient quantities of NO and CO. Heres a great website for reference on smoke rings...

http://amazingribs.com/tips_and_tech...moke_ring.html

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Thanks, that article is very interesting and informative

Last edited by zztex; 05-27-2017 at 01:42 PM. Reason: Added
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Old 07-12-2017, 12:42 PM   #202
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I cooked my first brisket this weekend. Smoker is just some air compressor tanks. Use it quite often for ribs, chicken and the like. I think it works well. On to the brisket. I had a regular 1.96/lb from HEB untrimmed 9.?? pounds. I think I overcooked it and it was partially dry. Taste was quite good as well as smoke ring. I froze it for a couple of weeks (is that really bad? ) and defrosted in fridge. Trimmed very little, fat was thin. Rubbed in mustard and Stubbs Beef as well as coarse black pepper and let it sit overnight covered in fridge. Started at 6am using a mix of pecan and hickory, all I have at the time. Attempted to keep 225-250 but had some 25* swings. Let it smoke for 3 hours then just rotated sides. Put in gauge at 5 hours, temp was 140ish. At a little over 6 hours, temp was 160ish so I wrapped it in foil then. Rotated it back to original position. Fat side up the entire time. At the 6 hour mark I probed in a couple spots and I thought the probe went in fairly easy but maybe not done easy. I just watched the temp for another 3 hours. Got to 175-185 in a couple spots and was very easy to get gauge in. This was 9 hours now. It felt done and looked done. I pulled it and let sit in cooler for 2 hours. There was a good amount of juice in the foil, I did flip the brisket over in the cooler during the setting time. I'm glad I didn't take it to 195 or 200! I need to make my wood chunks smaller, that will help with temp reg. Otherwise, any obvious flaws?
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Old 07-12-2017, 01:08 PM   #203
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Saving for later, thanks!
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Old 07-12-2017, 01:24 PM   #204
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Originally Posted by fullsizeaggie View Post
I cooked my first brisket this weekend. Smoker is just some air compressor tanks. Use it quite often for ribs, chicken and the like. I think it works well. On to the brisket. I had a regular 1.96/lb from HEB untrimmed 9.?? pounds. I think I overcooked it and it was partially dry. Taste was quite good as well as smoke ring. I froze it for a couple of weeks (is that really bad? ) and defrosted in fridge. Trimmed very little, fat was thin. Rubbed in mustard and Stubbs Beef as well as coarse black pepper and let it sit overnight covered in fridge. Started at 6am using a mix of pecan and hickory, all I have at the time. Attempted to keep 225-250 but had some 25* swings. Let it smoke for 3 hours then just rotated sides. Put in gauge at 5 hours, temp was 140ish. At a little over 6 hours, temp was 160ish so I wrapped it in foil then. Rotated it back to original position. Fat side up the entire time. At the 6 hour mark I probed in a couple spots and I thought the probe went in fairly easy but maybe not done easy. I just watched the temp for another 3 hours. Got to 175-185 in a couple spots and was very easy to get gauge in. This was 9 hours now. It felt done and looked done. I pulled it and let sit in cooler for 2 hours. There was a good amount of juice in the foil, I did flip the brisket over in the cooler during the setting time. I'm glad I didn't take it to 195 or 200! I need to make my wood chunks smaller, that will help with temp reg. Otherwise, any obvious flaws?
I'm not a pro, and maybe some of those guys will chime in and either agree or correct me, but I don't even think about pulling it until IT hits 195. That's when I start probing for it to feel like warm butter. Sometimes it's ready at 195, others it has to go all the way to 200 or a little higher. The way I understand it is that yes, it's technically fully cooked at 165, but won't start getting juicy until almost 200 due to tissue and fat beginning to melt (render).

You may also have done something to it by rubbing and letting that sit overnight. With a chunck of meat that big, any salt may have just pulled moisture out and not had time to let it get back in. I've frozen briskets and never had a problem.
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Old 07-12-2017, 01:57 PM   #205
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I normally go fat side down, hehehe. This protects the meat from direct heat and I've never noticed the fat rendering into the meat, just dropping off. Mine have been better since I went to fat side down.
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Old 07-12-2017, 02:55 PM   #206
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Thanks for the work you put into this. Good info. Can't wait to try it this way.
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Old 07-13-2017, 06:02 AM   #207
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Quote:
Originally Posted by fullsizeaggie View Post
I cooked my first brisket this weekend. Smoker is just some air compressor tanks. Use it quite often for ribs, chicken and the like. I think it works well. On to the brisket. I had a regular 1.96/lb from HEB untrimmed 9.?? pounds. I think I overcooked it and it was partially dry. Taste was quite good as well as smoke ring. I froze it for a couple of weeks (is that really bad? ) and defrosted in fridge. Trimmed very little, fat was thin. Rubbed in mustard and Stubbs Beef as well as coarse black pepper and let it sit overnight covered in fridge. Started at 6am using a mix of pecan and hickory, all I have at the time. Attempted to keep 225-250 but had some 25* swings. Let it smoke for 3 hours then just rotated sides. Put in gauge at 5 hours, temp was 140ish. At a little over 6 hours, temp was 160ish so I wrapped it in foil then. Rotated it back to original position. Fat side up the entire time. At the 6 hour mark I probed in a couple spots and I thought the probe went in fairly easy but maybe not done easy. I just watched the temp for another 3 hours. Got to 175-185 in a couple spots and was very easy to get gauge in. This was 9 hours now. It felt done and looked done. I pulled it and let sit in cooler for 2 hours. There was a good amount of juice in the foil, I did flip the brisket over in the cooler during the setting time. I'm glad I didn't take it to 195 or 200! I need to make my wood chunks smaller, that will help with temp reg. Otherwise, any obvious flaws?
I couldn't imagine a brisket being tender at 175-185 unless it was cooked for 20+ hours. It was likely dry because the fat hadn't even rendered out yet. When I say pull it when it "probes like butter" I mean there should be ZERO resistance. Since I did this write up, I have now moved to hot and fast style cooking for brisket. I cook at about 300 degrees and my briskets normally probe tender around 210 degrees IT. Also, next time just put that sucker on the pit and leave it alone. There is no need to keep moving it around, especially when you're cooking at low temperatures. Hope this helps!
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Old 07-13-2017, 07:24 AM   #208
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I will try it again and bring it up to temp. Thanks.
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Old 07-13-2017, 02:14 PM   #209
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Another brisket grade higher than prime

At HEB

Kobe American Beef brisket


Nice marbling but look at the cost!


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Old 07-13-2017, 02:57 PM   #210
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Thank you for that!
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Old 07-20-2017, 08:16 AM   #211
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Looks great! have you read any into Aaron Franklin's method? I've been having success using it but I might try waiting till probe tender no matter the temp as he recommends pulling at 203 degrees to let rest
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Old 07-20-2017, 08:25 AM   #212
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Originally Posted by TXSTBowhunter View Post
Looks great! have you read any into Aaron Franklin's method? I've been having success using it but I might try waiting till probe tender no matter the temp as he recommends pulling at 203 degrees to let rest
Yup
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Old 07-20-2017, 08:55 AM   #213
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It's my understanding that since you are cooking in a UDS and most likely using lump coal or briquettes, there isn't enough nitrates in the smoke to cause a smoke ring....if you add wood chunks it will help, but probably not much, unless you use a lot of wood chunks. That is why off set smokers, that solely use wood, have better smoke rings.

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Learned this exact thing on my last brisket with my Smoky Mountain. I used mainly charcoal with wood mixed in. Didn't get a good smoke ring or very good (IMO) smoke flavor even though the meat cooked perfectly. Doing another brisket this weekend and will make the adjustment back to using charcoal as a slow burning heat stabilizer with wood as the primary fuel.
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Old 07-20-2017, 09:42 AM   #214
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Bought a Offset smoker couple months ago and got my moneys worth of pork through it. Guess its about time to make a brisket
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Old 07-23-2017, 09:04 AM   #215
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Quote:
Originally Posted by TC View Post
I couldn't imagine a brisket being tender at 175-185 unless it was cooked for 20+ hours. It was likely dry because the fat hadn't even rendered out yet. When I say pull it when it "probes like butter" I mean there should be ZERO resistance. Since I did this write up, I have now moved to hot and fast style cooking for brisket. I cook at about 300 degrees and my briskets normally probe tender around 210 degrees IT. Also, next time just put that sucker on the pit and leave it alone. There is no need to keep moving it around, especially when you're cooking at low temperatures. Hope this helps!

About how long per pound is it taking cooking at 300? I have a brisket in the fridge I need to cook. Do you still put it in a foil pan?

Last edited by mikeyb_23; 07-23-2017 at 09:28 AM.
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Old 07-24-2017, 06:20 AM   #216
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Originally Posted by mikeyb_23 View Post
About how long per pound is it taking cooking at 300? I have a brisket in the fridge I need to cook. Do you still put it in a foil pan?
12-13lbs brisket trimmed down to about 11lbs - ish takes about 6-7 hours from start to finish.
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Old 07-25-2017, 07:38 PM   #217
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It cooked a lot quicker than I expected. Put in foil pan at 180°, but it made it to 210° before I pulled it. Some if it was ok, some overcooked. It was only 11 1/2lb pre trim to begin with. Kept temps at 300 or a little below the whole time.

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Old 08-14-2017, 07:22 PM   #218
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TTT


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Old 08-14-2017, 09:48 PM   #219
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our brisket turn ins from this past weekend


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Old 08-22-2017, 10:32 AM   #220
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Looks good!
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Old 08-22-2017, 02:47 PM   #221
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Quote:
Originally Posted by 512robby View Post



Another brisket grade higher than prime

At HEB

Kobe American Beef brisket


Nice marbling but look at the cost!


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Lol, American Kobe Beef. That's literally impossible. That would be like "American Made Scotch." Shame on HEB lol.

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Old 08-22-2017, 03:13 PM   #222
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Tagged for later
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Old 03-06-2018, 08:18 AM   #223
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👍👍👍
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Old 03-06-2018, 09:51 AM   #224
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Following


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Old 08-30-2018, 06:54 PM   #225
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Man this alot of good info. I'm gonna use this method soon. Thanks

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Old 04-01-2019, 09:50 AM   #226
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I wanted to bump this back up. Great write up and thanks for posting it! I just cooked my first in a kamado this weekend and it turned our pretty good. Used the Franklin's method on YouTube from Aaron Franklin in Austin. I love reading how other people do theirs and think there's a lot to be said about putting your personal touch on the finished product. Will be trying some of these methods on the next one!

MZ
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Old 04-09-2019, 11:38 PM   #227
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Just something to keep in mind. Someone above said that Aaron says to pull them at 203*. He only said that after he was pressed to give a specific number. He will always tell you “it’s done when it’s done”. Meaning there is no set number. I’ve had them come off at 200 and I’ve had them come off at 210. It’s done when it’s done...... don’t be focused on a number. Go by feel.
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Old 04-18-2019, 01:51 PM   #228
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yummy
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Old 05-29-2019, 10:46 AM   #229
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tagged
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Old 05-30-2019, 07:03 AM   #230
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Great post for sure.
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Old 08-23-2019, 11:55 AM   #231
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Came back to this for a refresher. Got an 11# prime from Costco that I’ll be doing next weekend.

TC I notice that most of your briskets tend to have a pinkish color to the meat all the way through and others (mine included) usually have a gray’ish color past the ring. What causes the pink color that yours has?


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Old 08-23-2019, 03:22 PM   #232
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brisket is amazing just saying
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Old 08-24-2019, 03:31 PM   #233
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Great walk through. Thank you!
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Old 09-01-2019, 09:07 PM   #234
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Thank you for your post. I used your suggestions as a guideline and cooked two briskets and they turned out amazing. My Family thinks I am the Brisket King now.
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Old 09-01-2019, 10:56 PM   #235
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Had a party today and because of my schedule I wasn’t able to cook the brisket today so I cooked the brisket yesterday and reheated it before serving this evening. Some observations that I hope will help you all if you’re in the same situation:

Did a quick internet search on reheating the brisket. The method I went with was this:

1. Cook as normal. I rested the fully cooked brisket, wrapped in the butcher paper (Franklin method) in a cooler for 3 hours
2. I unwrapped and put the brisket on a cutting board and left it exposed for a little over an hour. The brisket was about 150 degrees when I first pulled it out of the cooler and cooled down to about 100 degrees in that time.
3. Wrapped the brisket tightly in cling wrap and put in fridge.

To reheat:

1. Find a foil pan (or any pan) large enough to hold the cooked brisket
2. Poor about half cup of beef broth into pan
3. Put down a wire rack in bottom of pan to keep the meat away from the liquid and risk losing the bark on the underside of the meat.
4. Separate the flat from the point. I discovered they reheated at vastly different rates and over reheating will make the meet tough.
5. Place the 2 pieces of brisket, Fat side down, on the wire rack and seal the pan with heavy duty foil. Crimp all edges tightly. Tent the foil over the top of the meat so it doesn’t touch.
5. Put in oven at 350 degrees.
6. Start checking the temps of the flat and point at about the 40 minute mark. You’re looking for 140 IT. Pull the flat when it reaches 140 and serve or wrap in foil and maintain the temp in a small cooler while the point finishes reheating. Figure on another 30 minutes, possibly more depending on the size of the point.
7. Cut and serve as usual.

*this method aims to retain moisture in the meat. The side effect is soft bark. It may be worth some experimentation to use the above method to get the meat most of the way and then move back to your smoker to finish and retighten the bark.




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Old 09-02-2019, 10:48 AM   #236
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Quote:
Originally Posted by skiguy327 View Post
Had a party today and because of my schedule I wasn’t able to cook the brisket today so I cooked the brisket yesterday and reheated it before serving this evening. Some observations that I hope will help you all if you’re in the same situation:

Did a quick internet search on reheating the brisket. The method I went with was this:

1. Cook as normal. I rested the fully cooked brisket, wrapped in the butcher paper (Franklin method) in a cooler for 3 hours
2. I unwrapped and put the brisket on a cutting board and left it exposed for a little over an hour. The brisket was about 150 degrees when I first pulled it out of the cooler and cooled down to about 100 degrees in that time.
3. Wrapped the brisket tightly in cling wrap and put in fridge.

To reheat:

1. Find a foil pan (or any pan) large enough to hold the cooked brisket
2. Poor about half cup of beef broth into pan
3. Put down a wire rack in bottom of pan to keep the meat away from the liquid and risk losing the bark on the underside of the meat.
4. Separate the flat from the point. I discovered they reheated at vastly different rates and over reheating will make the meet tough.
5. Place the 2 pieces of brisket, Fat side down, on the wire rack and seal the pan with heavy duty foil. Crimp all edges tightly. Tent the foil over the top of the meat so it doesn’t touch.
5. Put in oven at 350 degrees.
6. Start checking the temps of the flat and point at about the 40 minute mark. You’re looking for 140 IT. Pull the flat when it reaches 140 and serve or wrap in foil and maintain the temp in a small cooler while the point finishes reheating. Figure on another 30 minutes, possibly more depending on the size of the point.
7. Cut and serve as usual.

*this method aims to retain moisture in the meat. The side effect is soft bark. It may be worth some experimentation to use the above method to get the meat most of the way and then move back to your smoker to finish and retighten the bark.




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The wait I do it is take the wrapped (butcher paper) brisket out of the smoker and let it sit out until it cools way down. Then I double wrap it in heavy duty foil and place in the refrigerator. When it's time to reheat I'll pull it out of the refrigerator and place it on a pan in the oven until its warm. The foil helps the butcher paper hold all the moisture in and keeps the brisket moist. No wrong way...that's just how I do it.

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