"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 10-20-2008, 06:53 AM   #1
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Brisket dinner

So in a nutshell.
The meat labeled "brisket" went on at 11:30. I was playing all day trying to shoot for a cooker temp of 225. When I finally got it down there, from around 240 it kept dropping, along with the meat temp, which was forever around 150-160. Six hours later I saw that my full charcoal ring only had about 20% of the charcoal left, which was put on minion style. I stirred it around and the temp started climbing above 218 again, so I went ahead and put some more charcoal on..... 240 was hit, the meat came back up to 160..... twenty minutes later the temp started to fall again Enter Mr Ducane

The meat was transferred over on indirect. Immediately it started getting some nice color, other than the gray look it had before. Within an hour an internal temp of 192 was hit, so I pulled it off, wrapped it in foil, stuck a digital in it, and wrapped a towel around it. The temp never continued to rise 30 minutes later it was down to 185, so I decided it was time to eat.

The meat wasn't juicy, but it wasn't dry either. It did have a great flavor, but I certainly don't think it was worth all this bother. I am of the belief the same meat could have been had cooking indirect on my four burner Ducane

From all said, I guess this was not a "true" brisket, maybe the point, maybe the flat. it was like a big 1" thick steak and the butcher I got my beef from had it labeled brisket. It did not have a fat cap, but had decent marbeling running throughout.
I also think the lump charcoal I was using, while rated high at Amazon, was a big part of my problem. From all I've read, a full ring is supposed to last a lot longer than what it did.

But! Dinner was good and this was the best crusty bread I've made so far!
We'll have to see how this brisket reheats. It just may find its way into chili.
Attached Thumbnails
Click image for larger version

Name:	brisket dinner.jpg
Views:	211
Size:	88.6 KB
ID:	5751  
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-20-2008, 07:09 AM   #2
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
I think that bread looks all by itself worth the trouble!!!!!

Chili would be great I think.... or throw it in a crock-pot... thats what we did with our first screw-up.
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 10-20-2008, 07:51 AM   #3
Head Chef
 
Join Date: May 2007
Location: VA
Posts: 1,218
looks pretty good for a first attempt ..
those small briskets can be very hard to cook ..
i layer bacon on them when i make them to make up for
the lack of fat cap .. but at least you got to eat it ..
my first one was more like beef jerky than anything else ..
__________________
love2"Q" is offline   Reply With Quote
Old 10-20-2008, 07:55 AM   #4
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
The meat wasn't really a screw up, Suzi, but the method sure was. I'll admit though, I am not used to eating beef well done.

I took Joe V's advice on the NYT recipe and used 1/8c LESS water. Big improvement in the dough characteristic.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-20-2008, 07:56 AM   #5
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks Q. It was certainly edible.
I'm looking forward to a beef sandwich later this morning.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-20-2008, 08:04 AM   #6
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Nice Pink Ring!

I've attempted brisket ONCE in my smoking career. I've been wanting to do another one, but the 12 - 18 cook time has me stymied.

Whenever I do smoke meat, I only use charcoal to get the fire going. After that, I'm a straight log-burner. I normally use a mix of pecan and oak. The only drawback is that I have to check the fire about once an hour.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 10-20-2008, 09:02 AM   #7
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Sorry, Fred, insert foot in mouth....
I didn't mean to say you screwed up.....

I'll be shutting up now.....
:)
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 10-20-2008, 09:09 AM   #8
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Oh I definitely screwed up something. Smoking shouldn't be so hard.
It just wasn't the meat Nothing my trusty Ducane couldn't fix. And I read a lot of folks starting on the Q, but having to finish in the oven, so I'm not alone anyway.
So let's just say I won't be entering any BBQ cooking competitions soon, or at all
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-20-2008, 09:17 AM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
You might consider doing the majority of cooking in your oven and using the charcoal just to smoke it for a couple of hours.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-20-2008, 09:58 AM   #10
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by pacanis View Post
Oh I definitely screwed up something. Smoking shouldn't be so hard.
It just wasn't the meat Nothing my trusty Ducane couldn't fix. And I read a lot of folks starting on the Q, but having to finish in the oven, so I'm not alone anyway.
So let's just say I won't be entering any BBQ cooking competitions soon, or at all
Don't sell yourself short Fred...For your first attempt at BBQ on a charcoal fired cooker you probably chose the most cantankerous, and challenging cut of meat (to do well) that there is. Every brisket I have ever done was an adventure!! My suggestion would be start with Chicken...legs quarters, split broilers, or spatchcock (butterflied) whole birds...all good eats and not much time on the fire. Then maybe some of your "neighborhood famous" boneless "ribs"...or loin back ribs, or thick cut pork steaks/ chops etc....next move to pork butts, spare ribs, etc. After a few hundred pounds of these you and your new cooker will become one. You will know it well...What it will do...What it doesn't like to do and how to make it do what you want it to do...Remember this...The best BBQ is not cooked in some famous competition, or in some fancy restaurant, but rather in somebody's back yard...with practice it can be your back yard!!
Well....Except for my back yard!!!

Have Fun and Enjoy!!!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.