Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: 1buckie on October 11, 2013, 07:44:37 AM
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Found a really pretty limp 17-1/2# Choice one.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket013-1.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket014-1.jpg)
Trimmed to 15-1/4#...........
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket016.jpg)
Shot with Big Ron's moisture retention comp. injection & rubbed with his "Hint of Huston" rub.....had to fold this dawg to get it in the tupperware for a rest............
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket019.jpg)
Coal set, to start.....
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/new%20cookers%202013/10-8-13PTampBrisket021.jpg)
Tried something different this time........took all the trimmings & loaded them in the bean pan to render down some, with some spices,as I diidn't want the beans to cook all nite & turn to mush.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket018.jpg)
On at 10:15 last nite.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket017.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket020.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket021.jpg)
5 & 6 AM......flipped over to fat cap up @ 5.....pulled out the pan @ 6.......
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket022.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket023.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket024.jpg)
Beef Goo........
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket031.jpg)
Added Great Northern's, red bells, onion bits, granulated garlic, molasses, and a little jalepeno ketchup & SBR's spicy to the flavoring......in at 7AM......................
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket032.jpg)
Brisket was variously at 135~142 at different spots, so decided to foil with a bit of the goo & some unsalted beef broth at this time......more.......later........... 8)
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Looking great buckie!
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IIRC you're supposed to get the meat past the danger zone (xxx-140°F) within four hours. I think you need a little more heat for a brisket that size. No doubt the outside surface was hotter faster so you should be OK.
I hope the rest of the cook went well.
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Holy Shit Beans and brisket goo sounds like heaven. That all looks great!
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That is looking wonderful so far!
I am ready for the finished product!:)
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Thanks for the reminder Hank.......the 135~142 was deep internal, while near the surfaces it was 175 & up, good thing to generally be aware of though............... ;D
The beans were simmered up from dry a few days earlier, but could've gone just a bit longer.......a few here & there were a bit on the crunchy side, however Ma & the other people that got this load of stuff siad the beans were right up there.....go figger ?
The wife made up salads, lemon cake bars & grandma green beans along with this stuff it was a good all- around deal......didn't get pics of all of it, but we always leave some at home, so maybe I can put that together later.......
The brisket was held, on kettle, while we were delivering around......just a single row of charcoal to keep it @ 170f or so in the holding tank.......still plenty hot for dinner......
This is the whole one, before we went out.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket035.jpg)
I don't do a lot of these & may be incorrect about this, but having the point & flat almost slide apart like this, to me, is akin to the bone sliding out of a pork butt......IT'S DONE !!!!
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket037.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket038.jpg)
And later on..........
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket040.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket039.jpg)
Tenderbender.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket041.jpg)
Flat was very tender, just slightly dry (probably from the extra hold time) & the point, sliced, was melt in mouth right on !!!!!
I could stand to practice up with these things more often !!!!
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Glad to hear it came out good! It looks great.
If the flat is a bit dry, it might not be completely done yet, surprisingly. The point will be ready much sooner. If OD a slice will not support it's weight when held from one end. Instead it should pull apart easily.
If you're not already doing this, I highly recommend taking notes about what you did (in sufficient detail to reproduce it), how it came out and what you would do differently next time.
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Thanks for the input, Hank !!!
"If the flat is a bit dry, it might not be completely done yet, surprisingly."
^^^^^ that's the mistake I kept making with these things in the "bad old days"......underdone looks just like overdone, at least on the flats......this one, I'm sure was a bit over the top......the flats slices that we drove around were just right, but having left it under just enough heat to keep it out of that previously mentioned 'danger zone' of 41~140f.....even swimming in broth, the flat dried a bit.............
*** how they were packed for transport was: Fairly thick sliced, pack the slices tightly together, dump in some of the constructed juice (hot), little foil pans w/ the cardboard covers, but with a piece of foil UNDER the cardboard, then wrapped in a big fluffy towel......way too hot to touch the underside of the pan, even 1 hr 25min later at Ma's house......
That is the dang tricky part with these things.....under / over done might almost SEEM the same !
I almost wish I could find point cuts only somewhere around here......
I can get those to go just right by themselves ......
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef068.jpg)
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I almost wish I could find point cuts only somewhere around here......
I can get those to go just right by themselves ......
Just i case you didn't know this, I'm pretty sure the point by itself is called the tri-tip. That's what you would need to ask for but they are not found everywhere.
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That might be something to check into......if I ask for tri-tip around here, it's going to be the bottom sirloin roast, near the outside curve of the back leg......that area also includes the ball tip, which is also good stuff.....
This is standard tri-tip, side-by-side with a carved off brisket point & they do look somewhat similar.......just from opposite ends of the cow ~~~>
http://weberkettleclub.com/forums/food-pr0n/bob's-beef-o-rama/msg20382/#msg20382
I'll research into this further.......thanks, man !!!!
Here's a couple links on meat.....my favorite subject.....
http://www.amazingribs.com/recipes/beef/zen_of_beef_cuts.html
http://en.wikipedia.org/wiki/Tri-tip
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Looks delicious, Ken! What was the total initial cook time for this monstrosity?
I've only done 1 brisket cook ... on the UDS. Wouldn't mind trying on the kettle. :D :D
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Mac................
It went from 10:15 pm to 12:15 the next afternoon, and like Hank pointed out, might have been better to go a little higher heat, at least in the earlier part of the cook.......mid-morning, I was going up to 275+ to mover things along a small bit & the innards were a smige uneven, I think because of that........also, something that big on a kettle might tend to end up with hot spots no matter how you move it around......which was done a little, to keep from right above coals........
The general resting was from 12:15 to 1:45, then some sliced for delivery, then the rest, in whole chunks, re-foiled w/ beef goo & set on a minimally warming kettle to hold for a few hours while the wife & I noodled around.......wait......that doesn't sound right......no.....it wasn't like that, I mean we were driving around & dropping off supper / dinner for folks....... 8)
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That thing was a behemoth!
The largest packer I have done was 15.5lbs. I typically look for something between 12-14lbs so it will fit in the kettle without overhanging the coals.
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After trim,. it was around 15#.....just that the flat was really wide so I had to watch it a bit more carefully....... 8)
I seen a guy plunk a 24#'er on a 22-1/2 WSM or UDS (same dia.)......just take an empty bean or soup can, both ends cut out & de-labelled, place under the center of the meat, perpendicular to the length & it makes it 'hump up' in the middle.......cook for a few hours & it will shrink enough to fit......might could've done that with this one....... ::)
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After trim,. it was around 15#.....just that the flat was really wide so I had to watch it a bit more carefully....... 8)
I seen a guy plunk a 24#'er on a 22-1/2 WSM or UDS (same dia.)......just take an empty bean or soup can, both ends cut out & de-labelled, place under the center of the meat, perpendicular to the length & it makes it 'hump up' in the middle.......cook for a few hours & it will shrink enough to fit......might could've done that with this one....... ::)
I have seen someone use a stainless steel bowl to create the hump to get them to fit. I'm lazy and dont like to fuss with the meat once I put it on the kettle. :P
Great looking cook though on it. It has been a few weeks where I have done a brisket. I might have to change that soon.
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"I have seen someone use a stainless steel bowl to create the hump to get them to fit. I'm lazy and dont like to fuss with the meat once I put it on the kettle. "
Me neither.......mostly........ :o
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This is standard tri-tip, side-by-side with a carved off brisket point & they do look somewhat similar.......just from opposite ends of the cow ~~~>
Boy was I wrong on that!
I wonder what happens to the points that get trimmed from the flats.
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This is standard tri-tip, side-by-side with a carved off brisket point & they do look somewhat similar.......just from opposite ends of the cow ~~~>
Boy was I wrong on that!
I wonder what happens to the points that get trimmed from the flats.
I find it hard to find just the points of the packers at the store. Most of the time they grind it up for hamburger meat.
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"I wonder what happens to the points that get trimmed from the flats."
In the last couple years, I've been seeing "Brisket Point" cuts for corned beef....like as many as the original flats.....
Another thing that happens is restaurants take up a lot of them & either make burnt ends or run them long & use for chopped brisket......hence, the flats are left.......
It also gets ground for high-falutin' hamburger, believe it or not.......so does tri-tip, back East........
They are very hard to find pre-cut just by themselves......almost have to be a commercial place using a bunch, or find somebody manufacturing corned beef with extra available........
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Buckie,
That cook-up looked killer. I'm going to try beans the way you do it - under the meat so that the fat drips into it. Looking at those pics made my mouth water and I just ate dinner!
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The beef ones are pretty good, but personally, under pork shoulder is the bee's knees......Granulated garlic & a big blob of honey really makes it......plus whatever else you'd like.......a lot of times pulled pork from the last cook gets tossed in, or ham chunks, bacon bits, etc.....
See Here....
http://weberkettleclub.com/forums/food-pr0n/nothing-new-just-some-pork-beans/
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Thanks Buck, those beans look awesome!
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You Bet Cha.........
Contained in that thread is this link to an all-timer post on The Smoke Ring.....
http://www.thesmokering.com/forum/viewtopic.php?t=47454&highlight=pork+butt+101
by a fella named Jeepdad......you don't need to sign in or up to view.......it's got all kinds of various info including the 'drip bean' thing......check it out !!!!!
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@1buckie AND @Hank
hi Masters, and what is the right temperature to cook brikest?250 or 275 f?
and what is the inside temp for brisket (some say 203 then rest it, some say 195 then rest it because temp will rise to 205 something)?or need to try with probe?
thanks masters
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@1buckie AND @Hank
hi Masters, and what is the right temperature to cook brikest?250 or 275 f?
and what is the inside temp for brisket (some say 203 then rest it, some say 195 then rest it because temp will rise to 205 something)?or need to try with probe?
thanks masters
Bangjul !!!
You're back !!!
I'm working off an iPad, so it's hard to put up other pictures......but, I would go to the higher temp, 275f at the grate level. Brisket is a little bit tricky, as there is a point or time when it's not quite done, then later overdone. The trick is to take it from the cooking heat in between those times.
Go much more by how it "feels".......in other words, check your internal temperature up until about 180f , then go by how easy a sharp pointed tool (ice pick, your thermometer, sharp fork point) goes into the meat.......if it slides into the piece VERY easily, it's ready for a rest period, off the cooking heat, before cutting.
Possibly check every 1/2 hour after it comes to180f......check at the point where the two parts come together (see photos in the story you brought up) & attempt to not measure the fatty area that separates them......the fat will be a different texture and temperature too.
Don't know if your piece is a whole complete brisket , or one of the two sections......they will cook at a different rate because of the fat I& moisture inside the pieces.
I will try to check back in to see how you're doing as much as possible, but a lot of things going on......
There's a bunch of good cooks on WKC, so there will also be others to help.....just remind them that you're far away & may not get the same standard cuts of meat we are mostly used to here, ok?
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Wow that looks good!
Sent from my SAMSUNG-SM-G870A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
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This looks like a great cook. And I do mean a great cook. I want to eat that.
Five hours to Sacramento...
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Tri-tip versus brisket
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I almost wish I could find point cuts only somewhere around here......
I can get those to go just right by themselves ......
Just i case you didn't know this, I'm pretty sure the point by itself is called the tri-tip. That's what you would need to ask for but they are not found everywhere.
It's the point of the sirloin. So not that, no.