Georgia Trail Riders Forum

OTHER INTERESTS => Grillin' & Chillin' => Topic started by: clark123456 on September 09, 2017, 10:25:41 AM

Title: Brisket Irma
Post by: clark123456 on September 09, 2017, 10:25:41 AM
Yesterday I decided to do a brisket to avoid having to venture out for grub this weekend. 

Cross post:

I did the salt, pepper, and brown sugar mix.  Guessing at quantities:  1/4 cup of kosher salt, 1/8 cup of fresh ground pepper, and 1/3 cup of brown sugar for each half.  I tried a new thing with the brown sugar where I ran the clumps across a sifting screen to make it a fine powder...it worked awesomely!

I had a whole packer choice that I cut in half just enough to leave some point on the main flat and then the other half was a big point and flat.  I'm going to try to make burnt ends with the big point/flat.

I'm doing a water bath under the meat layers with the big point/flat on the top shelf.

I picked up a Tappecue Wi-Fi 4 probe temp thing.  Probe 1 is chamber temp on the top shelf, probe 3 is meat temp on the top shelf, probe 2 is chamber temp on the lower shelf, and probe 4 is meat temp on the lower shelf.  The chamber is still stabilizing though.  The grill thermometer thinks it's currently at 177, so it'll be interesting to see what happens.  I should have put some analog thermometers in there...oh well, for now.


(https://uploads.tapatalk-cdn.com/20170909/0c83d0988e2157e16fd139097f518b73.jpg)

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Title: Re: Brisket Irma
Post by: clark123456 on September 09, 2017, 10:33:55 AM
This morning I woke up to the point/flat being at 184*, so I went down stairs and made a glaze:  some white wine vinegar, coke, sugar, pepper, sweet and heat bbq sauce, and burn your ass bbq sauce.  I mixed it together and then pulled that piece from the smoker.

I separated the point, then I cut the flat in half so I could return some of it to the smoker to finish.

The rest I cut into cubes after trimming most of the fat.  I had four aluminum pans I used, two for flat and two for point. 

(https://uploads.tapatalk-cdn.com/20170909/bcb7a0da4b8e189eec7972821a49b386.jpg)

Then I mixed the meat with the sauce on those pans and returned it all to the smoker.  I increased the temp to 250ish and let it cook for a bit over an hour.

Holy crap Batman, that shit is good!  The difference in point and flat is noticeable, with the point being better, but I would do flat again that way...freaking incredible.  The sauce was perfect for me...a bit of tang with awesome touch of heat, and sweet of course.

Finished product:

(https://uploads.tapatalk-cdn.com/20170909/967b2065ae907117f56f3b0ea1e8865c.jpg)

It was a bit more liquid than I would do in the future, so next time I'll reduce the sauce ahead of time.

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Title: Re: Brisket Irma
Post by: clark123456 on September 09, 2017, 10:54:24 AM
Oh yeah, forgot I drizzled honey over the ends before I put them back in the smoker.

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Title: Re: Brisket Irma
Post by: Big Dave on September 09, 2017, 11:04:06 AM
Since you're calling it a Irma brisket, you should call the glaze "hurricane sauce".

It looks delicious.
Title: Re: Brisket Irma
Post by: clark123456 on September 09, 2017, 11:06:34 AM
Since you're calling it a Irma brisket, you should call the glaze "hurricane sauce".

It looks delicious.
I like it! 

Last night Kell and I went to Texas Roadhouse for dinner.  Drink special?  A hurricane!

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Title: Re: Brisket Irma
Post by: jd30005 on September 09, 2017, 11:11:52 AM
Looks awesome!
Title: Re: Brisket Irma
Post by: Raisinhead on September 09, 2017, 12:04:27 PM
Nice Clark!!  Looks awesome
Title: Re: Brisket Irma
Post by: Uncle Randy on September 09, 2017, 12:40:34 PM
Looks great. Nice job and great writeup
Title: Re: Brisket Irma
Post by: DOUG on September 09, 2017, 12:55:59 PM
Looks great Clark! You Suck!
Title: Re: Brisket Irma
Post by: jd30005 on September 09, 2017, 01:42:13 PM
This morning I woke up to the point/flat being at 184*, so I went down stairs and made a glaze:  some white wine vinegar, coke, sugar, pepper, sweet and heat bbq sauce, and burn your ass bbq sauce.  I mixed it together and then pulled that piece from the smoker.

I separated the point, then I cut the flat in half so I could return some of it to the smoker to finish.

The rest I cut into cubes after trimming most of the fat.  I had four aluminum pans I used, two for flat and two for point. 

(https://uploads.tapatalk-cdn.com/20170909/bcb7a0da4b8e189eec7972821a49b386.jpg)

Then I mixed the meat with the sauce on those pans and returned it all to the smoker.  I increased the temp to 250ish and let it cook for a bit over an hour.

Holy crap Batman, that shit is good!  The difference in point and flat is noticeable, with the point being better, but I would do flat again that way...freaking incredible.  The sauce was perfect for me...a bit of tang with awesome touch of heat, and sweet of course.

Finished product:

(https://uploads.tapatalk-cdn.com/20170909/967b2065ae907117f56f3b0ea1e8865c.jpg)

It was a bit more liquid than I would do in the future, so next time I'll reduce the sauce ahead of time.

Sent from my SM-G930V using Tapatalk
This was a test run for Harlan, right?
Title: Re: Brisket Irma
Post by: DOUG on September 09, 2017, 01:45:53 PM
This morning I woke up to the point/flat being at 184*, so I went down stairs and made a glaze:  some white wine vinegar, coke, sugar, pepper, sweet and heat bbq sauce, and burn your ass bbq sauce.  I mixed it together and then pulled that piece from the smoker.

I separated the point, then I cut the flat in half so I could return some of it to the smoker to finish.

The rest I cut into cubes after trimming most of the fat.  I had four aluminum pans I used, two for flat and two for point. 

(https://uploads.tapatalk-cdn.com/20170909/bcb7a0da4b8e189eec7972821a49b386.jpg)

Then I mixed the meat with the sauce on those pans and returned it all to the smoker.  I increased the temp to 250ish and let it cook for a bit over an hour.

Holy crap Batman, that shit is good!  The difference in point and flat is noticeable, with the point being better, but I would do flat again that way...freaking incredible.  The sauce was perfect for me...a bit of tang with awesome touch of heat, and sweet of course.

Finished product:

(https://uploads.tapatalk-cdn.com/20170909/967b2065ae907117f56f3b0ea1e8865c.jpg)

It was a bit more liquid than I would do in the future, so next time I'll reduce the sauce ahead of time.

Sent from my SM-G930V using Tapatalk
This was a test run for Harlan, right?
I concur..... With a please
Title: Re: Brisket Irma
Post by: Raisinhead on September 09, 2017, 02:21:06 PM
^^^third
Title: Re: Brisket Irma
Post by: tcdawg on September 09, 2017, 04:00:53 PM
This morning I woke up to the point/flat being at 184*, so I went down stairs and made a glaze:  some white wine vinegar, coke, sugar, pepper, sweet and heat bbq sauce, and burn your ass bbq sauce.  I mixed it together and then pulled that piece from the smoker.

I separated the point, then I cut the flat in half so I could return some of it to the smoker to finish.

The rest I cut into cubes after trimming most of the fat.  I had four aluminum pans I used, two for flat and two for point. 

(https://uploads.tapatalk-cdn.com/20170909/bcb7a0da4b8e189eec7972821a49b386.jpg)

Then I mixed the meat with the sauce on those pans and returned it all to the smoker.  I increased the temp to 250ish and let it cook for a bit over an hour.

Holy crap Batman, that shit is good!  The difference in point and flat is noticeable, with the point being better, but I would do flat again that way...freaking incredible.  The sauce was perfect for me...a bit of tang with awesome touch of heat, and sweet of course.

Finished product:

(https://uploads.tapatalk-cdn.com/20170909/967b2065ae907117f56f3b0ea1e8865c.jpg)

It was a bit more liquid than I would do in the future, so next time I'll reduce the sauce ahead of time.

Sent from my SM-G930V using Tapatalk
This was a test run for Harlan, right?


(https://uploads.tapatalk-cdn.com/20170909/d2a5502ffabb4cb5c63f59c4bb3747c7.jpg)
Title: Re: Brisket Irma
Post by: Big Dave on September 09, 2017, 04:06:33 PM
Since you're calling it a Irma brisket, you should call the glaze "hurricane sauce".

It looks delicious.
I like it! 

Last night Kell and I went to Texas Roadhouse for dinner.  Drink special?  A hurricane!

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I think the Texas Roadhouse is a excellent place to dine.

I may need to go to Harlan just for the food.
Title: Re: Brisket Irma
Post by: clark123456 on September 09, 2017, 04:53:41 PM
Since you're calling it a Irma brisket, you should call the glaze "hurricane sauce".

It looks delicious.
I like it! 

Last night Kell and I went to Texas Roadhouse for dinner.  Drink special?  A hurricane!

Sent from my SM-G930V using Tapatalk


I think the Texas Roadhouse is a excellent place to dine.

I may need to go to Harlan just for the food.
Ya, I bought into the 500 club last year at TR: $500 for $500 worth of gift cards (10 @ $50 each), one $15 gift certificate per month, 10% off all food purchase for parties of 4 or less, and a card that lets you jump to the front of the line if they're busy (an eff u to those waiting).  I think they actually reserve some tables specifically for the club.

I don't eat steak there, though, just the mushroom jack chicken sandwich...I love it.

I'll renew around Christmas...it's worth it.

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Title: Re: Brisket Irma
Post by: Big Dave on September 09, 2017, 07:06:19 PM
I like the cat fish & chop steak (road kill). I have tried a steak & they are not bad, kinda grisly but it could have been the cut.
We always look at the check in amazement & stay full until bedtime.
Title: Re: Brisket Irma
Post by: clark123456 on October 04, 2017, 10:27:20 PM
I attempted a modified replay of this for the Harlan trip.  This time I reduced the sauce a bunch, but the vinegar still 'cuts' the sugar sauces so much that the sauce doesn't stick like regular burnt ends.  That's not to say they're bad (maybe bad ass), but it gives a different texture than what real burnt ends are like.  I also didn't use as much hot BBQ sauce, which I think I regret, but I didn't measure anything the first time, nor this time, so the results are sure to vary. 

Also, I think what I used last time was not brown sugar, but turbinado sugar.  So....sifting brown sugar may not work.  This time I used brown sugar but it was fresh so it didn't need to be sifted. 

Pro tip:  if you have hard brown sugar, microwave it for tens of seconds and it'll soften up a bit.



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