1st brisket cook...

Discussion in 'Outdoor Cafe' started by Triple C, Jul 9, 2018.

  1. Triple C

    Triple C Well-Known Member

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    Decided to try my hand at brisket for the 1st time this past weekend. It won't be my last. Maybe it was beginners luck but man did this thing turn out just about perfect. Very tender. Picked up a 7 lber and rubbed it down with Striplings steak rub with plenty of black pepper. Then wrapped it in saran wrap for an overnight sleep in the fridge.
    brisket wrapped.jpg

    Bout 4:45 Saturday morning I headed down the the grilling shed with brisket in tow. Set Traeger at 180. Mine runs about 20 degrees hotter than the setting at low temps. It averages bout 200 degrees when set to 180. Put it on at 5:00 a.m.
    IMG_0426.jpg

    After 7 hours running at 200 degrees it was ready to wrap in foil.
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    Pulled it when internal temp hit 195 and let it rest wrapped in foil for couple of hours. The moment of truth arrived when I set it on the cutting board. Mercy me! It was durn near perfect. Very tender. Sliced it in bout 1/8 inch slices.
    IMG_0456.jpg

    Had a back up plan just in case I blew the brisket. Threw on a rack of baby backs during the cook. They were edible as well.
    Ribs sliced.jpg

    Did brisket sammiches, ribs and the usual suspect sides. Pretty good day!
    Plated.jpg
     
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  2. cuffycreek

    cuffycreek New Member

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    Looks good as always. Brisket is one of my favorite things my dad makes. I haven't quite mastered the process yet.
     
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  3. Gator

    Gator Well-Known Member

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    I took my first brisket off at 195 also but it wasn't quite tender enough for me. Did some more research and found most take them to 203 but it's not that simple. The true test is "probing like butter". Once I started using the probe test, they have been better from a tender standpoint but man, briskets are so finicky.

    Cooked some ribs this weekend using the 3-2-1 method. Some say it's overcooked but I really like them this way. Very consistent thus far for me as well.
     
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  4. catscratch

    catscratch Well-Known Member

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    Looks like success! I cook until 201 or 203. If probe doesn't slide in easily I let temp drop to 180 then put it back into the smoker until 201 again.
     
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  5. Triple C

    Triple C Well-Known Member

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    Gator...Thx for additional tips. Truth is, I’ve got to learn to like brisket to continue doing it. It’s dang expensive. Coulda smokes a heap of butts for same money. And...growing up in the south I favor pork over beef for a slow cook. It was surprisingly tender. Way better than I thought it would be on my 1st cook. Gotta figure out what condiments to use. I’m thinking a spicy horseradish sauce with a little brown mustard would have made the perfect sammich.
     
  6. Gator

    Gator Well-Known Member

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    I hear ya on the price. Up this way I typically have to pay $7 a pound or so for brisket. I'm the opposite though, I love the beef brisket over the pulled pork
     
  7. BigJ

    BigJ Member

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    I did my first brisket last week. After I wrapped it in foil I poured a half a cup of black coffee over the brisket and sealed it up. Coffee added a subtle layer of flavor that made it good. We did ours on fresh crusty bread my wife made along with sliced onions and jalapeños. I topped it off with horseradish and she went the mustard route. I definitely entered this cook intimidated but will do a brisket again.
     
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  8. Elkaddict

    Elkaddict Well-Known Member

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    When the right cut is hard to find or too expensive, substitute a large (thick) chuck roast. Nearly as tasty and less finicky. Oh, and a fraction of the cost!
     
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