Tuesday, November 14, 2023

Humdinger of a Brisket

Soooo ... As I am typing this post, I just went through a weird rabbit trail to realize I had not posted my latest Brisket cook ...

I just picked up "Crack" because I remembered that I really enjoyed it on my 2020 Thanksgiving Turkey.

As I was looking through Turkey posts on this blog, I started looking through Smoked posts.

At some point ... I started looking through Brisket posts, and saw that my last one was my Easter Brisket from earlier this year.

I thought that was weird ... because I knew I had cooked a brisket much more recently than that. 

In fact, I cooked one just on the 29th, which as I type this, was Sunday of last week.

I cooked one on my Humdinger of a Hootenanny (Batch 345) brew day. I'm absolutely sure I intended to blog about it. But, I have not. Yet. Until now.

You may remember that Humdinger of a Hootenanny (Batch 345) was a snowy brew day. Coincidentally, it was also a snowy BBQ day.

I got started preparing the smoker before 5am.

As was brewing Humdinger, I did my brisket things ... I got the brisket on the kettle around 5:15 am.

I did my standard "snake" method to smoke the brisket.

Over the first couple hours, the cook temperature was around 225ish. Eventually, I got the cook up to closer to 275, which is where I usually try to cook briskets.

I think it cooked a little slower. But, I wasn't really in a hurry. I knew I had plenty of time.

I just keep cooking. 

Every once in awhile I'd adjust vents and/or spray the brisket. For the most part, though, I just let it go.

I wanted to get a really good bark, so I didn't wrap until later than I have in the past.

When I wrapped the brisket at 2pm, it was almost done according to the temperature probe. 

Eventually (around 3pm I think) I brought the brisket into the house and placed it in the oven at its lowest temperature to rest and stay warm.

About an hour before dinner I checked the IT, and it was lower than I thought it should be, so I turned up the oven over the next half an hour or so.

I sliced the brisket for dinner. I'm not sure I got the slice across the grain of the flat quite right. The flat was honestly a bit drier than I thought it should be.

But it was still good. The point was just about perfect. 

At the moment, both my kids are at college, so 14 pounds (pre-cook weight) is way more than my wife and I need to eat.

We froze a bunch of it for future meals, and my wife made her brisket stroganoff the next week, which was excellent as always.

Brisket is yummy. 

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Go Blackhawks!

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