Whats on the Grill or Smoker?

[stihl livin]

This was 23 pounds before the trim. Probably still 18-20 pounds and it will go on shortly at 225 overnight.

 

[fredx]

do you wrap? ( not rap )

 

[stihl livin]

do you wrap? ( not rap )

Depends on things for me. I’ve done smaller ones unwrapped but most times I wrap them. I’m starting this one at 5 pm tonight as I want it in a cooler resting by 11 am tomorrow morning for a party. My wife told me we would need to slice it around 2 PM tomorrow

 

[Hinerman]

are those scrambled eggs?

Yes

 

[stihl livin]

Brisket has been on for 13 hours and still not wrapped. Currently around 180 where the point and flat meet. The bark is set but the way it cook I ended up with a pocket that held moisture on the bark so I’m deciding if I let it go unwrapped yet or wrap it. It was probing pretty tender across the board so I think I’m goin to just check it in another hour or two

 

[MtnHaul]

Brisket has been on for 13 hours and still not wrapped. Currently around 180 where the point and flat meet. The bark is set but the way it cook I ended up with a pocket that held moisture on the bark so I’m deciding if I let it go unwrapped yet or wrap it. It was probing pretty tender across the board so I think I’m goin to just check it in another hour or two

Achieving perfect bark and moisture content really is a fine art.

 

[stihl livin]

Achieving perfect bark and moisture content really is a fine art.

It is. I’m no professional and hate how so many people criticize your average Joe on their trimming a brisket technique. I like to try new things when I cook and this is probably not the time to do it since this brisket is part of a meal at a party. That said I don’t care enough and have to remember to not over think it. I just checked the brisket and it’s sitting about 190 in the point but about 175 in the flat. I’m torn on what to do as the flat seems tough. I could rotate the brisket or I could just wrap it and do a hot hold on the smoker at 160 until 11 am. Or we could just let it ride on.

 

[MtnHaul]

It is. I’m no professional and hate how so many people criticize your average Joe on their trimming a brisket technique. I like to try new things when I cook and this is probably not the time to do it since this brisket is part of a meal at a party. That said I don’t care enough and have to remember to not over think it. I just checked the brisket and it’s sitting about 190 in the point but about 175 in the flat. I’m torn on what to do as the flat seems tough. I could rotate the brisket or I could just wrap it and do a hot hold on the smoker at 160 until 11 am. Or we could just let it ride on.

Yeah, admittedly I've never smoked a "full size" brisket like what you have there, but it's hard to evenly cook something that has uneven proportions. I guess the micro version of what you're doing is when I BBQ a tri-tip steak which always ends up with sections cooked differently due to the variance in thickness. I usually have to pull a tri-tip off the grill when the fattest part is about 125-130 at most because the thin part will be 135-145.
Since beef prices are completely bat-crap insane where I live I am curious what per pound price you paid for that brisket. I'm pretty sure a brisket that size would cost me at least a day's pay.

 

[stihl livin]

Yeah, admittedly I've never smoked a "full size" brisket like what you have there, but it's hard to evenly cook something that has uneven proportions. I guess the micro version of what you're doing is when I BBQ a tri-tip steak which always ends up with sections cooked differently due to the variance in thickness. I usually have to pull a tri-tip off the grill when the fattest part is about 125-130 at most because the thin part will be 135-145.
Since beef prices are completely bat-crap insane where I live I am curious what per pound price you paid for that brisket. I'm pretty sure a brisket that size would cost me at least a day's pay.

I don’t recall the price per pound but I think it was 4.99 from my rough math process. It’s was 23 pounds and priced at 117 and change. So not terrible but still stupid expensive when brisket was thought to be an unwanted cut years ago.

 

[MtnHaul]

I don’t recall the price per pound but I think it was 4.99 from my rough math process. It’s was 23 pounds and priced at 117 and change. So not terrible but still stupid expensive when brisket was thought to be an unwanted cut years ago.

I hit the like button but I really wanted to hit the "I'm envious" button. Just an example, but chuck roast is usually about $15/lb and for some reason skirt steak has soared well over $24/lb. Every now and then Safeway will have a tri-tip roast on sale for $8-$9/lb but that's uncommon. Without getting into the politics of it, the downstream effects of "tech money" really, really suck.

 

[stihl livin]

Flat is hitting mid 180s now. I think the plan is going to be wrap it when it’s about 200 and then hot hold it on the smoker at 160 until 11 am then in the cooler until 2 when it will get cut. I’ll be sure to posts my results when the time comes.

 

[stihl livin]

I hit the like button but I really wanted to hit the "I'm envious" button. Just an example, but chuck roast is usually about $15/lb and for some reason skirt steak has soared well over $24/lb. Every now and then Safeway will have a tri-tip roast on sale for $8-$9/lb but that's uncommon. Without getting into the politics of it, the downstream effects of "tech money" really, really suck.

I get it. We buy either a quarter or half cow every year from a friend. When you break it down per pound we pay about 7.50 across the board. While burger at 7.50 is steep ribeye t bone and porterhouse at 7.50 is amazing. Plus the burger they use is amazing. When we call in he always asks if we have a smoker then asks if we want all the special cuts for smoking.

 

[cuinrearview]

Just left Costco. Whole prime grade packers $5.99. Chuck rolls 4.99. Pork loins .99

 

[stihl livin]

Decided to wrap the brisket to push it the last little bit as I need to smoke some cream cheese for the party too. It was close to ready in my opinion but still a couple tougher spots. Every time I would check for tenderness with the instant thermometer it had that jiggle we all know a brisket should have.

 

[Sloughfoot]

Decided to wrap the brisket to push it the last little bit as I need to smoke some cream cheese for the party too. It was close to ready in my opinion but still a couple tougher spots. Every time I would check for tenderness with the instant thermometer it had that jiggle we all know a brisket should have.

I'm doing this smoked cream cheese soon. What do you season it with?

 

[stihl livin]

I'm doing this smoked cream cheese soon. What do you season it with?

My go to is everything bagel. I have done a couple recipes that make a pizza dip or apple pie cream cheese dip. I’d have to find the recipes for the group if anyone wants. I’ve probably posted them before but I have them saved somewhere on my phone

 

[stihl livin]

https://www.learningtosmoke.com/smoked-cream-cheese-w-apple-cinnamon/

 

[Sloughfoot]

https://www.learningtosmoke.com/smoked-cream-cheese-w-apple-cinnamon/

Thanks. First time think I'll do half a block sweet and half savory. It's surprising how much quicker the smoke gets in to things other than chicken, beef or pork. One of my favorites is lobster tail. In the 7 minutes it takes to cook a lot of smoke flavor gets in.

 

[stihl livin]

Here are my results from the big brisket. I didn’t have the amount of juices in the wrap as I’ve had in the past but it was still juicy and the bark was my best to date. All the guests loved it. They were trying to steal the pieces of bark as I was cutting it.

 

[cuinrearview]