Brisket preview!

[Txdragon]

So cook number 3 in the new pit I'm deciding to pull out the stops and floor it with a brisket. I'm challenging myself on this one however. I decided to browse through the case to specifically and intentionally find a select grade packer. Pictured below is what I found. 13 lbs of select grade beef.



Even though there wasn't an abundance of fat on it, I still tried frantically to cut my fingers off trimming it up..





Here she is all rubbed down to patiently wait in the fridge for 24 hours.


So basically, I'm going to be cooking the lowest grade brisket I could find on a new pit with which I have cooked twice. Oh, and I am applying a new flavor technique.. I love a good challenge!!

To be continued!!!

[Finatic]

Looks like you got your work cut out for you TD. That's about as lean as they come.

[Txdragon]

Looks like you got your work cut out for you TD. That's about as lean as they come.

There was 1 prime in the bunch, 7 choice, 2 selects. I admit, I cheated a tad. I chose the best one out of the 2. Lol. I compared this with the prime and OMG.. the difference was crazy. I thought about something though; for those that trim up the briskets on a regular basis, I can see how a prime can easily turn up looking like a choice. The intramuscular fat would be better, but external, not so much.

[Txdragon]

She's now on the pit! I sprinkled a bit more rub on it when I got home from work around 11:30 last night and this morning, she looks wonderful! I'm going to go a little lower and slower on this one. Going to keep temps >300, I'm shooting for 280 for about 9 hours. Knowing me, I'll probably play it safe and wrap it about 6 hours in Temps will prove a bit trickier for me today because I'll be mopping it every 45 minutes to an hour and as of now, there is no wind at all. Fortunately, I've pulled out my bellows!

[Txdragon]

Gratuitous mid cook pic!!!



Smooth sailing so far. I'm still thinking I'm going to wrap it soon.

[OldUsedParts]

[Txdragon]

I gave it a run for its money, that's for sure! Outcome was not bad really. It was really bordering overcooked but manageable. Being a select, it was a touch dry but not as much as I expected. Really only the fussy ones, like myself, would complain.



Served up with some Mac N cheese and some baked beans on our fine China!

[woodenvisions]

Hey TxDragon,

First off, that looks real good !

Have you thought about ( larding ) a brisket?
I've been watching and listening for a few months and I'm really considering trying this technique.

What are your thoughts?

[Boots]

Larding? 'zat mean what I think it does ?

[Finatic]

It's what folks used to do before injecting. I've honestly never tried it cause I don't like the way it either leaves tubes of fat in the meat that doesn't render down or voids in the meat where the fat did render.
Basically if you start with a lean brisket it's hard to keep it moist. Start with a good brisket or cut of meat and you'll be fine.

[BobbyQ]

I tend to agree with Finatic but will give it a try.
I've purchased a larding needle. 12 bucks on Amazon. This weekend is Prime rib on the smoker for family picnic. I think while the smoker is smokin I'll lard half a brisquet flat and inject the other half with bacon grease.
Will announce success/failure.
I am certain the 3 Labrador retrievers will like it.

[ChileFarmer]

TD, sure is some fine looking eats. Love your plated photo. You did good. CF

[woodenvisions]

Yeah, I've heard that using the ( smaller ) needles works better and makes the lard ( actual brisket fat ) break down from solid easier than larger pieces which makes sense.
I've never done any briskets before using the flat, I've only used the point which is more forgiving from drying out but I'm considering trying the needle to see what happens.

[Williep]

[k.a.m.]

A fine looking brisket and plate up Txdragon. Nicely done. I am cooking a select Monday on Little Mama. It has been a while since I cooked one. Debbie found a nice one at HEB they are on sale right now but only had selects.