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Thanks for the advice Brandon. I’ll try it next time! Just did a brisket on my Webber kettle for Christmas dinner turned out good. I’ll do another one and film it next time and use the advice from you guys.
For your first one, it looked pretty good. Nice job! Trimming is much easier when it's refrigerator cold and use a very sharp knife. Cold - not cool. Franklin lectures on trimming briskets to meat folk... th-cam.com/video/yaMgt1Altys/w-d-xo.html Franklin does briskets: th-cam.com/video/VmTzdMHu5KU/w-d-xo.html Looks like you did a OK on the trimming but Franklin does a good job of explain the why's and wherefores of trimming a brisket. One tip - I wouldn't base everything on temp. Go off feel too. When it gets to the point where it's on the edge of being done it'll go from being stiff to pretty loose. Start feeling it at around 195F. If you pick it up in the middle around 170F it won't flex - when you get to 195 to 200 it'll get loose. When it sags at the ends, it's there. Factor in some carry-over cooking too. If you want the center to reach 205F, take it off at 200 or 203. The heat that's in the outside of the brisket will continue to raise the temp while it rests. I've seen the temp raise anywhere between 3 and 7 degrees. The flat dries out really quick once it's past the temp where it's done. If you go over the temp you want, let the brisket vent for a few minutes to lose some heat on the outside and then wrap and leave to rest. I let it vent for a few minutes anyway - it helps a little with keeping the bark a little more intact and stops the carryover cooking. IF you ever decide to go fancy and cook a fancy brisket, like a wagyu brisket, is the softer fat will render faster and at a lower temp. Run those to 210F and you end up needing a big grease drain bucket. They also cook faster too because of the fat content. To be honest, I went through a "brisket phase" a few years ago and then discovered that a couple of good USDA Prime TriTips were tastier and quicker to cook. You can cook them low and slow like a reverse sear steak, smoke for a hour or so to 120F and then finish in a quick sear with butter in a cast iron pan or like BBQ guru Harry Soo did in this video: Cooking Tri Tip like Brisket WTF??? 1st Place KCBS Santa Maria Tri Tip Harry Soo SlapYoDaddyBBQ.com th-cam.com/video/wCdJl7lnvtU/w-d-xo.html Tin foil. On briskets - ALWAYS double wrap. Put two sheets on top of each other and wrap. Even with extra strong foil, it'll rip on a bone or something that sticks to it on the grate - but when it sticks it'll only ever tear the outside piece, leaving the juice on the inside. The "most winningest man in BBQ" Myron Mixon, has a different method - he puts his brisket in a pan and seals the top with foil. He's won a few world championships so I guess he has a clue. LOL. I have one of those disposable pans that you can pick up for about $5 and reuse it - washing a regular pan (pyrex or metal) is really difficult to get clean. The disposable ones clean up real quick. If you want to single wrap the brisket, wrap the brisket like you did and then put in the pan. That way it won't stick to the grate. management
Wow thank you so much for the information. Yea it was a ruff first brisket to be honest. It was 80 degrees outside that night and it warmed the meat up quick with a moderately sharp knife lol. It tasted good and was juicy toward the center of flat, point was ON POINT lol it was eaten up first. The flat did dry out on the ends and was already shredding so I didn’t like that at all. I have another one I want to do soon so these tips will be in the front of my mind. Thanks!!!
@@Cambo212 If you have another one, do it "Franklin style" - low and slow with nothing more than salt and pepper. Do the basics and then get fancy. Start checking at around 180F to see how stiff the brisket is. Give it a quick check every 30 minutes or so there after - just a quick pick it up in the middle and see if it feels loose. A quick lid open and check and then close again. It only takes 10 seconds and the cooker doesn't lose all the heat. Pick it up it then middle - if it doesn't sag at the ends, leave it on. When it does, take it off - but remember about how much it sags. Give it a wiggle and see how it looks and feels. It's all a leaning experience. That's one of the biggest things I've learned over the years - use temperature or time as a guide as to when you start to "feel the meat" for being relaxed and loose - don't use temp as a guide for low and slow cooks - use temp as the final guide only for quicker perilous cooks like poultry or fish (stock up on toilet paper for chicken served at 130F!). When the brisket is starting to get nice and soft, it's done. This will take more than a few cooks to get the feel of because you don't know what "soft" is - or more importantly - you don't know what almost soft is, because you have to account for carryover cooking too. Aaron Franklin has cooked a bazillion briskets and has a good idea of the time it takes to cook on his cookers. If you keep cooking on the Chimp, you'll learn how long it takes. Over time you'll leave it later and later before you probe for temps until you get to the point where you just feel for it. Probe or feel: neither is wrong, just do what you need to do in order to get the best cook you feel you can do. When you wrap it, it doesn't matter what's outside the foil or butchers paper. If you have grates that are sticky, you could get a piece of foil that's twice the length of the brisket and fold it in half and put that on the grate before you put the wrapped brisket back on. Guaranteed no stick for pennies. It isn't always going to be really good, especially when you start, but don't be afraid to try different things and let the family know that all may not end well before you start the cook :) I like BBQ because it allows me to try different things but at the same time I'm (hopefully) cooking a tasty meal that family and friends can enjoy. One thing I did tell my family: give me an honest review of the cook, If it's horrible, don't be kind - tell me how it is. Even if the brisket or other meat sucks - you still have a bunch of veggies and the gathering of family and friends, so it's not all bad! Plus you learn - which is good. At worst, if you stick to the basics it's not going to be inedible and somewhat enjoyable and because of that, don't be afraid to try new things. I hope your next cook is a good one!
@@Swampster70 I really appreciate all you have showed me. I have another one I’m getting ready to do around Christmas so I will try it!!! Thank you so much
After wrapping and braising you can reset the bark by returning it to the smoker unwrapped for about 15 mins. Brisket or Pork butt..
Thanks for the advice Brandon. I’ll try it next time! Just did a brisket on my Webber kettle for Christmas dinner turned out good. I’ll do another one and film it next time and use the advice from you guys.
Wow! One of these days I'mma gonna do that! 👍😁
Always save the meat juice for auju and then back to the chimp for 1 hour to tighten it up.
For your first one, it looked pretty good. Nice job!
Trimming is much easier when it's refrigerator cold and use a very sharp knife. Cold - not cool.
Franklin lectures on trimming briskets to meat folk...
th-cam.com/video/yaMgt1Altys/w-d-xo.html
Franklin does briskets:
th-cam.com/video/VmTzdMHu5KU/w-d-xo.html
Looks like you did a OK on the trimming but Franklin does a good job of explain the why's and wherefores of trimming a brisket.
One tip - I wouldn't base everything on temp. Go off feel too. When it gets to the point where it's on the edge of being done it'll go from being stiff to pretty loose. Start feeling it at around 195F. If you pick it up in the middle around 170F it won't flex - when you get to 195 to 200 it'll get loose. When it sags at the ends, it's there.
Factor in some carry-over cooking too. If you want the center to reach 205F, take it off at 200 or 203. The heat that's in the outside of the brisket will continue to raise the temp while it rests. I've seen the temp raise anywhere between 3 and 7 degrees. The flat dries out really quick once it's past the temp where it's done. If you go over the temp you want, let the brisket vent for a few minutes to lose some heat on the outside and then wrap and leave to rest. I let it vent for a few minutes anyway - it helps a little with keeping the bark a little more intact and stops the carryover cooking.
IF you ever decide to go fancy and cook a fancy brisket, like a wagyu brisket, is the softer fat will render faster and at a lower temp. Run those to 210F and you end up needing a big grease drain bucket. They also cook faster too because of the fat content.
To be honest, I went through a "brisket phase" a few years ago and then discovered that a couple of good USDA Prime TriTips were tastier and quicker to cook. You can cook them low and slow like a reverse sear steak, smoke for a hour or so to 120F and then finish in a quick sear with butter in a cast iron pan or like BBQ guru Harry Soo did in this video:
Cooking Tri Tip like Brisket WTF??? 1st Place KCBS Santa Maria Tri Tip Harry Soo SlapYoDaddyBBQ.com
th-cam.com/video/wCdJl7lnvtU/w-d-xo.html
Tin foil. On briskets - ALWAYS double wrap. Put two sheets on top of each other and wrap. Even with extra strong foil, it'll rip on a bone or something that sticks to it on the grate - but when it sticks it'll only ever tear the outside piece, leaving the juice on the inside. The "most winningest man in BBQ" Myron Mixon, has a different method - he puts his brisket in a pan and seals the top with foil. He's won a few world championships so I guess he has a clue. LOL. I have one of those disposable pans that you can pick up for about $5 and reuse it - washing a regular pan (pyrex or metal) is really difficult to get clean. The disposable ones clean up real quick. If you want to single wrap the brisket, wrap the brisket like you did and then put in the pan. That way it won't stick to the grate.
management
Wow thank you so much for the information. Yea it was a ruff first brisket to be honest. It was 80 degrees outside that night and it warmed the meat up quick with a moderately sharp knife lol. It tasted good and was juicy toward the center of flat, point was ON POINT lol it was eaten up first. The flat did dry out on the ends and was already shredding so I didn’t like that at all. I have another one I want to do soon so these tips will be in the front of my mind. Thanks!!!
@@Cambo212
If you have another one, do it "Franklin style" - low and slow with nothing more than salt and pepper. Do the basics and then get fancy. Start checking at around 180F to see how stiff the brisket is. Give it a quick check every 30 minutes or so there after - just a quick pick it up in the middle and see if it feels loose. A quick lid open and check and then close again. It only takes 10 seconds and the cooker doesn't lose all the heat. Pick it up it then middle - if it doesn't sag at the ends, leave it on. When it does, take it off - but remember about how much it sags. Give it a wiggle and see how it looks and feels. It's all a leaning experience.
That's one of the biggest things I've learned over the years - use temperature or time as a guide as to when you start to "feel the meat" for being relaxed and loose - don't use temp as a guide for low and slow cooks - use temp as the final guide only for quicker perilous cooks like poultry or fish (stock up on toilet paper for chicken served at 130F!). When the brisket is starting to get nice and soft, it's done. This will take more than a few cooks to get the feel of because you don't know what "soft" is - or more importantly - you don't know what almost soft is, because you have to account for carryover cooking too. Aaron Franklin has cooked a bazillion briskets and has a good idea of the time it takes to cook on his cookers. If you keep cooking on the Chimp, you'll learn how long it takes. Over time you'll leave it later and later before you probe for temps until you get to the point where you just feel for it. Probe or feel: neither is wrong, just do what you need to do in order to get the best cook you feel you can do.
When you wrap it, it doesn't matter what's outside the foil or butchers paper. If you have grates that are sticky, you could get a piece of foil that's twice the length of the brisket and fold it in half and put that on the grate before you put the wrapped brisket back on. Guaranteed no stick for pennies.
It isn't always going to be really good, especially when you start, but don't be afraid to try different things and let the family know that all may not end well before you start the cook :)
I like BBQ because it allows me to try different things but at the same time I'm (hopefully) cooking a tasty meal that family and friends can enjoy. One thing I did tell my family: give me an honest review of the cook, If it's horrible, don't be kind - tell me how it is. Even if the brisket or other meat sucks - you still have a bunch of veggies and the gathering of family and friends, so it's not all bad! Plus you learn - which is good. At worst, if you stick to the basics it's not going to be inedible and somewhat enjoyable and because of that, don't be afraid to try new things.
I hope your next cook is a good one!
@@Swampster70 I really appreciate all you have showed me. I have another one I’m getting ready to do around Christmas so I will try it!!! Thank you so much