Beef Brisket

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Comment by Marv Atkins on January 25, 2010 at 5:30pm

Jim

thanks. That is what I am hearing from some of the locals I compete with, but it is hard to tell what is BS, Secrets, real help, and Budweiser that is talking. ;) I hae a good sealer unit, and will try it on a flat before moving to a whole brisket. Thanks again :)

Comment by Jim 'Rhino' Reincke on January 21, 2010 at 1:28pm

Hey Marv,

If you get a cryo packer (and it does not have any air leaks) it should age well for 2 weeks. Just be sure to keep it in the coldest part of your fridge...bottom shelf...where the temp will stay more constant.

I have aged them up to 30 days without problem, but I also have a 'man cave' fridge that isn't opened a hundred times a day. Aging will help to break down the fibers in the meat more and can produce a more tender cut of beef.

When you first open the cryo, it may have a strong 'musky' (but not rotten) smell to it. That is okay. Rinse the beef with cool water, pat dry and cook according to your plan.

Since we compete as well, I try to get my briskets at least 2 weeks (preferrably 3 weeks) in advance so that they can age.

Hope that helps...it's just my .02.

Carpe 'Que,
Jim Rhino

Comment by Marv Atkins on December 31, 2009 at 6:40pm

Brisket Question... has anyone aged a brisket? I understand you cry-o-vac it and store in fridge for 2 weeks. is this correct? Did it work? Any success stories? Thanks BBeeQ marv

Comment by Dan Bettan on October 21, 2009 at 9:25am

Lon, that is so cool....great work!

Comment by Raul Trevino on October 21, 2009 at 9:25am

OHHHH!!! She melted!! :)

Comment by Lon Colvin on October 21, 2009 at 8:53am

Here's an interesting Brisket I smoke yesterday...click on the link, and thanks to Krogers's for the special cut.

[IMG]http://i664.photobucket.com/albums/vv10/brytte11/wickedwitch001.jpg[/IMG]

[IMG]http://i664.photobucket.com/albums/vv10/brytte11/wickedwitch003-1.jpg[/IMG]

Comment by Dan Bettan on October 19, 2009 at 1:36pm

Brian, were you asking about my brisket or another one? I couldn't tell. If mine, I cooked it at 215-225 the whole way. The rub is more for crusting over a paste because I found that this paste didn't stick to the meat as well as I would have liked it to. This helps build a gooier, more attached surface. Since then I have also eliminated the mop sauce as it breaks up whatever bark does get formed from using this recipe.

Comment by Brian Denham on October 19, 2009 at 1:23pm

Looks amazing. What type of rub is that? Appears to be "heavier" ingredients then i use. How long and at what temperature?

Comment by Dan Bettan on October 19, 2009 at 9:29am

I have found that brisket holds up to the smoke very well actually. I am normally very sensitive to anything being oversmoked. I just love the low & slow process. But brisket is an incredibly forgiving piece of meat I have found. I have used apple chips with a lot of success. I have even added a bit of hickory and still been in great shape.

Comment by Roy Greiner on October 18, 2009 at 8:11am

I would like some input on using wood during the cooking process. I have read that brisket tends to become bitter from the smoke.

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