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Joule, The brisket maker

mattpope

A full brisket from Costco; 36 hours @ 155, only salt and pepper rub. Finished my smoking in a Weber using a Slow-n-Sear for 3 hours at ~225 using briquettes with oak from used wine barrels. It was for a company luncheon so I didn't want to stay up all night babying it using the traditional 12 hour method.

Also, this recipe/method is from Kenji at Serious Eats.

I have made brisket many times in the past using the traditional method and this came out just as good.

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Comments

pd3ski_278514

I don't see the pics if you posted any. Sounds really tasty!

pd3ski_278514

And they showed up thanks.. oh yeah!

fisher23

Nice. Prime grade the only way to go 😊

nathans1

How was the tenderness and juiciness? Getting ready to do another brisket.

mattpope

It was all very tender. The point was more juicy because of extra fat compared to the flat, which is rather lean. Also, though I didn't weigh it out, I would estimate the yield was around 50-60% after trimming away most of the visible fat and the liquid left in the bag after cooking it.

Theo_129732

I just bought one of those myself. Same expiration date and everything! It's in a 9 day brine. I didn't pre-grind the spices because it was too spicy last time.

Boyd_Garrett_31034

Thanks for posting this. It's exactly (down to the Slow-n-Sear in a Weber) what I intend to do myself very soon.

Jack_Mayer_85396

Beautiful! I haven't seen prices that good in a long time ... I'm in Dallas

Doug_Barnes_45073

Matt, That looks good! The brisket I tried turned out looking like that but like I mentioned, it was a tad dry. I also went to Costco and bought the brisket from them only I got Choice grade, next time I will up the ante and buy the Prime. I smoked it for 4 hours at a higher temp. I will try lowering the temp and reducing the smoke time. I had the temp set high because I am in Seattle and were/are having a frigid week, the outside temp was 31 degrees when I was smoking it.

mattpope

Doug, I agree with your assessment on the temp. 31 degrees seems a tough one to dial in, especially if you had any wind to deal with.I am still trying to calibrate my Weber with using the Slow and Sear. Good luck!

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