Stampede Brisket (work in progress)

[Hawkness]

Still trying to "perfect" the brisket on the 590. Currently 1 hour in on "LO". (I forgot to get a picture before I put it on!) Pan underneath is to catch any goodness for use with the burnt ends. I will post a "final product...if it is not too embarrassing! (olive oil binder, with Heffer Dust)

 

[Atxbbq]

Key to brisket is the hold. Once you have it prob tender hold it for hours. Wrapped.

 

[Hawkness]

UPDATE - Wrapped at 160. I probably should have waited for a little more bark, but I needed to get it wrapped so I could get some work/errands done. In this case, I probably didn't need the pan to catch any drippings, I could have used a tablespoon! (I hope that is not a sign of the driest brisket in the West!)

 

[Atxbbq]

Looking good. Rolling a lil brisket myself. I like the boat method. I’ve started boating it earlier before the meat starts the purge. Great back up top.

 

[Pete590]

Nice looking bark there!

 

[tpack]

Looking good

 

[Lbeberdick]

Looking good. Rolling a lil brisket myself. I like the boat method. I’ve started boating it earlier before the meat starts the purge. Great back up top.

Boating and purge? New terms to me.

 

[C. Keeper]

Boating and purge? New terms to me.

Purge

 

[Atxbbq]

Boating and purge? New terms to me.

The purge as in when the meat starts releasing it’s juices around 150 degrees. The boat captures the juices. I spritz the tops.

 

[DenStinett]

We've been starting our Briskets on "LO", but for the full 8 - 10 hours, until the internal gets to 150
Then a tight Butcher Paper wrap for an additional 8 - 10, to a finish temp 200 - 205

 

[Skillet]

Sounds about right. I cook mine at 225F ( the entire cook ) until 160-165F internal, then tight double wrap in butcher paper till around 200F. Wrap the whole mess up (while the brisket is still wrapped) in a beach towel and place inside an empty ice chest for about 3 hours.
I use mustard as a binder, liberally rub with garlic salt, salt, celery salt, black pepper. Perfection every time. I do not know why, but cook times vary. Have done them 12-12hrs., last one took 16, but follow the temps, works perfect every time.

As a side note, had been using Lumberjack pellets, always got a weird taste on initial bite, same with pork. Switched over to BBQ Delight, no more taste problem.

 

[Roaniecowpony]

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As a side note, had been using Lumberjack pellets, always got a weird taste on initial bite, same with pork. Switched over to BBQ Delight, no more taste problem.

Which lumberjack pellets?

 

[Roaniecowpony]

.

As a side note, had been using Lumberjack pellets, always got a weird taste on initial bite, same with pork. Switched over to BBQ Delight, no more taste problem.

Which lumberjack pellets?

 

[antonioortega410]

Key to brisket is the hold. Once you have it prob tender hold it for hours. Wrapped.

By this you mean letting it rest in a cooler?

 

[Waterboy]

By this you mean letting it rest in a cooler?

In a cooler, cambro, your kitchen oven if you can set it low enough, a electric roaster, anything that lets you keep the brisket above 140 and below 170.

I usually hold wrapped briskets in a cooler with towels above and below it for up to 4 hours. Earlier this week I did a smaller brisket that finished WAY early so I got out the electric roaster and held it in there for 12 hours. I kept a probe in the brisket and ambient probe in the roaster to make sure I was keeping the temps I wanted. It ended up being the best brisket I’ve ever done.

 

[Atxbbq]

In a cooler, cambro, your kitchen oven if you can set it low enough, a electric roaster, anything that lets you keep the brisket above 140 and below 170.

I usually hold wrapped briskets in a cooler with towels above and below it for up to 4 hours. Earlier this week I did a smaller brisket that finished WAY early so I got out the electric roaster and held it in there for 12 hours. I kept a probe in the brisket and ambient probe in the roaster to make sure I was keeping the temps I wanted. It ended up being the best brisket I’ve ever done.

Yep. I hold in the oven at 170 or the 590 at 180 for hours until it’s eating time.

 

[antonioortega410]

In a cooler, cambro, your kitchen oven if you can set it low enough, a electric roaster, anything that lets you keep the brisket above 140 and below 170.

I usually hold wrapped briskets in a cooler with towels above and below it for up to 4 hours. Earlier this week I did a smaller brisket that finished WAY early so I got out the electric roaster and held it in there for 12 hours. I kept a probe in the brisket and ambient probe in the roaster to make sure I was keeping the temps I wanted. It ended up being the best brisket I’ve ever done.

About how long after do you put it in the cooler after taking it off the grill?

 

[Waterboy]

@antonioortega410 I keep a probe in it an put it in the cooler once the temp drops below 195 or so. If I’m just using the cooler (no external heat source like the roaster) I want a little extra temp so I can hold it longer since my cooler isn’t the best. I let the temp drop to about 180 if using the electric roaster.