Feel Like Brisket Tonight!

Well actually for din din tomorrow.

I think it was here on a thread that I picked up on the “Lobel’s of New York” brisket with dry rub and mopping sauce, maybe yes?

Any hu, I picked up a prime packer from Sams in July last year. 17 lb-6 oz. Price was missed marked as I can’t believe even here a prime during the heat of last summer would have briskies below $3/pound.

I saw a recipe above for briskie and thought what the L, and Y not. Dry rubbed using Lea and Perrins for a binder and had the smoker started @ 9pm. Put the brisket in @ 9:35. Going to mop it every 45 minutes to an hour early on then use the talo that I am rendering for a splash or two till I wrap in in butcher paper that will be smeared with the talo till probe tender.

It’s 11:30 and the lids are already heavy!

Wish Me Luck!

Here it rubbed and the talk rendering.

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Nice! How long did it take to thaw that puppy out? I’ve got one just like it in my freezer. Always have bought and cooked right away, but like you found a great price and jumped on it.

Overnight is the best way for great brisket!

Sorry for not returning to this thread till tonight.

17 – 6oz Prime grade from Sams Club, trimmed off at most maybe 5 pounds of fat, I didn’t weigh it. Trimmed rather tight.

Brisket went into the GOSM gasser running at a constant 225 to 231 degrees all rubbed up @ 9:00 pm last night. didn’t vary much at all. I love the needle valve mod I did! Black cherry and hickory was smelling really good! I mopped it about every 45 minutes or so. Geeze my lids were heavy early but I persevered for as long as I could. About 3:00 am I had been rendering the fat down to its purest liquid form of tallow. Just fat in the pan to simmer with nothing else to aid it. @ about 4:00 am temp was a low 140s and I used the tallow to mop once.

4:30 I had to lay back in the recliner, set the alarm for 6 am.
Up at 6 :oo am and dragged my arse out to see where it was at and I saw a 157 IT. Great, rolled out the butcher paper 3-1/2 x’s its length and smeared some tallow over half of it. Laid the brisket on the paper and lightly added tallow over it and wrapped it up laid it in a full steamer pan, put it in a 230 degree oven. As I’ve heard somewhere before and especially when I use foil, “Btu’s is btu’s is btu’s.” Once again I set my alarm, this time for noon.

Noon, Got up still dragging some but looked at the temp was 192 after 16 hours. Thought I’d see how it felt so I got the Thermapen MK4. I was afraid ti poke the paper too hard cause I didn’t want to pierce through the bottom. The small point of the probe just slid right through, the fatter section of the probe was the toughest part. When the probe was all through the paper there was no resistance and I mean zero! Almost like someone stole my meat! Turned the oven off and cracked the door open. Left the probe and it hit a high temp of 193.4 with carry over.

After a bit, I pulled it out of the oven and set on the top till dinner. Opened the paper and sliced it up after separating the 2 halves for dinner for She and me.
Point was excellent and the flat was just a tad dry. Should have shut it down sooner. It’s been a long time since I have done a whole packer, most every time I get these I split it for corned beef and pastrami.

Thanks for looking Chefs!
I appre-c-ates it!
Denny O

Pics to follow from the phone.

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That looks fantastic Denny!!
I love good brisket.

Many thanks young man!

Oh sure, you consult me, ( ya, I know, my prowess is not worth anything )
and I find out the results here??!!!
thats okay !! either way it sure looks good !!

@fishingchallenged I had it in the fridge I think for 5 to 6 days I believe. Wanted to make sure it was thawed and didn’t worry if it was in there a few extra days. Heck as cold as my basement fridge can work, I could freeze beer in it but don’t keep it that cold.

Thanks again @mxskeeter I appre-c-ates it!

Sheldon, Ya thought it was going to be a sweet flavor on the crust, not in the least really! The small amount of dr. brown sugar that it called for definitely helped the depth of the crust.

I should have started probing it @ 180 degrees, I might have had a prefered flat. Don’t get me wrong, for a flat it just was leaning on the dry side for us. But for maybe most of you it would have been great, least that was what 3 of my neighbors think. We are just picky about our meats.

“She Who Must Be Obeyed” and me, do not like dry meats in this home! Shese, when “SWMBO” and me, started dating near 52 years ago and her idea of a great steak might have been a round steak well done served with a side salad which consisted only of lettuce! I mean iceberg lettuce “only”, nothing else dressing included! Now if a great cut of steak is anything more than a IT temp of 132 degrees. I’m 66 and I can tell that she is not interested in it, she dive into it with passion when it is superb!

I have found that the beef tallow rendered produces a great barely warmed up flat with just barely a touch of it tightly spreaded over the top! I kept a 30 oz can back brim full. Heck I might have to start making McDonalds french fries! Stand back, here comes “Denny O’s Tatoe Frenchies”!

Oh ummmm!

Thanks ClownColor!
First thoughts after warming over for dinner tonight,
An extremely faint smear of tallow over the top of a cut flat that even missed the tangent cut, warmed @ 20% power for a couple of stretches of 3 minutes each really helped the dry texture to taste! Even still “just” there but was a major improvement to both SWMBO and me.

Sheldon @iaboy1 has done many more briskies than I but I’ve still handled many more than he. Mine just seem to get turned into something else.

Have had good and bad luck with brisket Denny O. That’s why I’ve gone to the chuck side of things. Looks pretty darn tasty to me. Really hard to mess up a good chuck unless the beer knome visits.

Actually it turned really well. After doing a rewarm last night for dinner, using just a minutely amount of tallow lightly on top for the moisture it made the world of difference. Again this was on the flat only.