Today's Activity - Smoking a Brisket

jeffro503
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St Helens, OR, USA
jeffro503 4/8/2020 9:05pm
4/8/2020 9:05pm
Good lord! I literally started slobbering on myself about 3 seconds of looking at this pic. I really need to learn how to cook meat like this.

1
peltier626 4/9/2020 5:26am
4/9/2020 5:26am Edited Date/Time 4/9/2020 5:26am
jeffro503 wrote:
Good lord! I literally started slobbering on myself about 3 seconds of looking at this pic. I really need to learn how to cook meat like...
Good lord! I literally started slobbering on myself about 3 seconds of looking at this pic. I really need to learn how to cook meat like this.

Franklin BBQ had an awesome series on PBS a couple years back. A visit is on my bucket list for sure. I converted my weber performer with a home made smoke plate and water insulator, I copied the idea from the smoke and sear. I smoked a boston butt and beef ribs last weekend and a smoked beer can chicken is on the menu for this weekend. I'm salivating looking at these pics.
JAFO92
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BFE, TX, USA
JAFO92 4/9/2020 6:12am
4/9/2020 6:12am
Gonna be smokin' some fresh stuff this weekend, picking up one of my calves from the locker plant tomorrow, 450 lbs cut and wrapped. (that is one half, when I feed one out a calf I split it with family members)
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HackMan162
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Austin, TX, USA
HackMan162 4/12/2020 12:16pm
4/12/2020 12:16pm
HackMan162 wrote:
I did a 2-day cook the other day. Smoked for about 5-6 hours until it hit 165, then double foil wrapped and into the cooler for...
I did a 2-day cook the other day. Smoked for about 5-6 hours until it hit 165, then double foil wrapped and into the cooler for a couple hours. Refrigerator overnight. Took it out in the morning for a couple hours on the counter, then into the oven for 5-6 hours on 275 until it hit 203 internal temp. Tried something new this time, threw it on a 500+ degree grill for a few minutes each side and crispened up the bark.
This way of cooking it was a huge success. Sorry, forgot to take pics, but it turned out the best I have ever had.

I've got a pork butt coming tomorrow in a Sams Club order, so that is on deck this weekend! I'll try to remember to take some pics.
MXant15 wrote:
How would you rate that brisket on the tender scale? I’m interested to hear if it was equally tender or if there was any notable difference?
Actually, I think it was more tender than doing a single long smoke. On the fatty end, I could have chopped it with a butter knife. The lean end came out really tender as well, and could literally cut the pieces up with a fork after carving the pieces. It really makes a long cook manageable doing it this way.

I've got the pork butt resting in the cooler right now. It was on overnight, 15 hours total at 225. I'll post some pics later....
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D_L118
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Ghent, BE
D_L118 4/12/2020 12:49pm
4/12/2020 12:49pm
tcannon521 wrote:
I went to Franklin’s BBQ in Austin back in January. It took a week to get over the meat sweats!! [img]https://p.vitalmx.com/photos/forums/2020/04/08/418250/s1200_7AA85F92_1448_469C_A32A_F601F4EBAFE6.jpg[/img] [img]https://p.vitalmx.com/photos/forums/2020/04/08/418248/s1200_AF5528EF_FFD4_406A_84F7_C4A8F6C6DF1B.jpg[/img] [img]https://p.vitalmx.com/photos/forums/2020/04/08/418249/s1200_90D2DB9A_69F4_4B80_A909_A302B04A0657.jpg[/img] [img]https://p.vitalmx.com/photos/forums/2020/04/08/418247/s1200_720A1559_C497_4173_9A8E_E698F859E8B7.jpg[/img] [img]https://p.vitalmx.com/photos/forums/2020/04/08/418246/s1200_227F8960_BCAE_4152_88CB_97478639EAA5.jpg[/img]
I went to Franklin’s BBQ in Austin back in January. It took a week to get over the meat sweats!!




Man, that looks good.
We were supposed spending our holiday inTexas at this moment. Man , i was looking forward to that famous texas bbq. Damn corona.
JRT812
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JRT812 4/12/2020 1:29pm
4/12/2020 1:29pm
IWreckALot wrote:
I normally leave it on the smoker for about 5 or 6 hours and pump as much smoke as I can and then I'll move it...
I normally leave it on the smoker for about 5 or 6 hours and pump as much smoke as I can and then I'll move it into the oven until it's good and done.
newmann wrote:
At what point/temp do you wrap it in butcher paper? At what temp do you pull it off the grill and throw it in a cooler...
At what point/temp do you wrap it in butcher paper? At what temp do you pull it off the grill and throw it in a cooler? One of the guys here at work is over the top into his BBQ. Amazing stuff he drags up here from a weekend of drinkin and grillin...Smile
IWreckALot wrote:
Well, I was running a little low on charcoal so I smoked it for 4 hours and into the oven it went. I'll cook it till...
Well, I was running a little low on charcoal so I smoked it for 4 hours and into the oven it went. I'll cook it till 200ish and then pull it out and let it rest.

I like the idea of seering it on the grill once it's ready to eat. I do that with ribs but never thought to do it with a brisket.
Fire bricks can help in that situation
brlatm
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Brock, TX, USA
brlatm 4/12/2020 3:56pm
4/12/2020 3:56pm
newmann wrote:
At what point/temp do you wrap it in butcher paper? At what temp do you pull it off the grill and throw it in a cooler...
At what point/temp do you wrap it in butcher paper? At what temp do you pull it off the grill and throw it in a cooler? One of the guys here at work is over the top into his BBQ. Amazing stuff he drags up here from a weekend of drinkin and grillin...Smile
IWreckALot wrote:
Well, I was running a little low on charcoal so I smoked it for 4 hours and into the oven it went. I'll cook it till...
Well, I was running a little low on charcoal so I smoked it for 4 hours and into the oven it went. I'll cook it till 200ish and then pull it out and let it rest.

I like the idea of seering it on the grill once it's ready to eat. I do that with ribs but never thought to do it with a brisket.
JRT812 wrote:
Fire bricks can help in that situation
Damn you Wreckalot, if I would have known you had brisket you asshole I would have come over now! Oh well, I will get over there maybe next weekend, that looks good!

Oh, and Franklins is the best brisket in the state, no contest and yes I have eaten at about every top joint.

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