Packer Brisket

[ncsmoker]

I did a brisket today. The purchased weight was 13.6 pounds. After trimming excess fat it weighed 12.5 pounds. I rubbed it and put it in the refrigerator last night and here is a picture of it as I unwrapped this morning to put it on the grill at about 7AM.



Allan here are a couple of pictures of my setup and the smoke I get out my Weber.


More to come.

Tom aka NC.

[ncsmoker]

After 8 hours the temp was up to 158 and I reached the stall. My cooking temp was 240-250. Here is a pic at 8 hours. Used 3/4 Oak and 1/4 Apple as the woods over the 12 hours.


At 12 hours I had started to leave the stall and the temp was up to 165 and I stopped adding any smoke. At 14 hours the temp was up to 176 and I wrapped the brisket in foil shut down the vents and left it in the Weber. Here is a picture of the final brisket prior to wrapping approximately 14hrs. after starting.


Will know tomorrow how it came out.

Tom aka NC

[rangerone]

Hi Tom.
That brisket looks good at the 14 hour point. I look forward to seeing how it turns out. I do not have the stamina to do such a long cook. 

Thanks for the picture of your smoke. It is hard to tell from a picture, but I think your smoke is more thin blue than thick white. Thin blue is what I aim for. Did some baby back ribs yesterday using hickory (for the first time) and all I had was nice thin blue smoke. And the best ribs I have done so far. 

[pilfjd]

Tom, that looks great so far! Please let us know how it turns out. You said that your "cooking temp was 140-150", I'm assuming that it's not the grill temp you are referring to? Your kettle is the 22" version? Good to know a packer fits on it without problems.

I can't find any brisket, flat, point, packer, at my local marts. What's strange is that they have corned beef brisket, but I wouldn't know what to do with that. I did find a nice chuck roast and bone-in short ribs, tho. I've braised short ribs low and slow in the oven many times, I hope they smoke well, too. I've also never done a chuck roast but I'm looking forward to it!

[ncsmoker]

Yes Jay that is the grill temp I am referring to. I don't mind smoking at a higher temp with higher fat pieces like brisket and pork butt. Short ribs are delicious on the grill low and slow as is a chuck roast. Remember low and slow is anything between 225 and 250. It doesn't have to be at 225.

Yea I have done a 13lb. whole brisket and a 10lb pork butt at the same time on the 22 1/2" Weber when I needed to feed a crowd. It was tight but it is possible.

Allan glad your ribs came out great!

Tom

[whiskeycharlie]

Corned beef. Rub it with pastrami seasoning (cut back on the salt, that corned beef's been soaking in salty brine for a long time), let it sit overnight in the fridge, and smoke the next day.

WC

[ncsmoker]

Basically WhiskeyCharlie and Jay all Pastrami seasoning is, is black pepper and coriander. All the other spices have been added in the corned beef. I use a mix of 3 Tbs. rough ground black pepper and 2 Tbs. coriander. You can add a Tbs. of mustard seed but that is included in the corned beef recipe and can be over powering. Saw this recipe on the Food Channel from a New York deli they then smoked the corned beefs for about 6 hours over hickory.

Tom

[pilfjd]

Whiskeycharlie, interesting.  Smoke/cook to the same temp as regular brisket?  I might have to try it after I cook the chuck roast and short ribs that I got.  Thanks for planting the seed!  

-Jay

[pilfjd]

Oh, and Tom, I'm just reconfirming your temps... 140-150, not 240-250? It wasn't a typo?

[ncsmoker]

Jay it was a typo 240-250 is the correct temp for cooking the brisket. I have corrected it. Thank you for catching that.

Tom

[pilfjd]

Aug 30, 2014 23:16:45 GMT -5 ncsmoker said:

Basically WhiskeyCharlie and Jay all Pastrami seasoning is, is black pepper and coriander. All the other spices have been added in the corned beef. I use a mix of 3 Tbs. rough ground black pepper and 2 Tbs. coriander. You can add a Tbs. of mustard seed but that is included in the corned beef recipe and can be over powering. Saw this recipe on the Food Channel from a New York deli they then smoked the corned beefs for about 6 hours over hickory.

Tom

Thanks Tom.  You and whiskeycharlie are definitely making me curious now.  I'm going to research this!  :-D

[ncsmoker]

Hi guys here is the update to my brisket smoke yesterday. Everyone enjoyed and most took seconds, I think only one or two even used bbq sauce.. I also smoked some baked beans with apple wood for about 3 hours with maple syrup in them and some of the heritage ham that I cured and smoke with SN for about 12 hours at about 160 last January.



Tom aka NC

[arniesbbq]

Thanks Tom. I referred to your brisket post as suggested. My problem is finding a packer that's affordable. My local "Wally-world" is currently selling them at about 60 bucks. Now those are pretty big ones but that's still a lot and I sure as hell don't want to screw that up! I like your suggestion about starting with a flat or a point. Certainly more affordable with less risk. I'll see if Uncle Wally has any going into the weekend.

[ncsmoker]

I agree beef prices have gone out of sight. I bought three when they were around 2.25 a pound, now they are over $3. Just do the same thing with the smaller flat as I did with the whole packer. Depending how much of a fat cap is on it you might want to mop it. I would also lower the kettle temp to 230 instead of my 240 and smoke the whole time it is on unless you go over 10 hours.

Again if you have any questions please feel free to ask. That is what the forum is for.

Tom

[arniesbbq]

Thanks Tom. I tried cooking briskets twice before on my crappy off-set smoker that I use to have. Always ended up finishing them in the oven. The flavor was okay but couldn't give my self credit for a total cook. I won't be happy til I do one from start to finish on my Weber Kettle.