Yeah, it's time for a brisket.
This is sort of your Christmas brisket.
And I'm going to do something a little different with this one.
I'm going to be smoking it up out on the Lone Star Grillz offset. But,
and this is an answer to a lot of questions I've had from people,
I'm not going to be finishing it there.
We're going to be taking it when it's time to wrap it
and bringing it inside into the oven to finish up.
Because once it's wrapped, all it needs is heat to continue.
You don't have to do it out on the smoker anymore.
Now my usual answer when people say, Well, why don't you just take it inside
all the time when you're at that stage of wrapping it?
Well, I like sitting out by the smoker.
It's something I really enjoy.
So I usually just let it finish up there.
But for this one, we're bringing it inside.
And this is about a twelve and a half pound brisket.
I'm going to go ahead and trim this up here.
I'm not going to do a lot of talking while I'm trimming.
I'm not a brisket trimming expert.
I always say there are two people you can go look at to see out of trim a
brisket.
One is James at Aim 'em & Claim 'em Smokers.
The other is Joe at Smokin Joe's Pit Barbecue. And also for Joe,
he just crossed 100,000 subscribers on his channel.
So if you're not a subscriber to Smokin Joe's Pit Barbecue, head on over there.
Same thing with James.
Subscribe to those guys.
They know what they're doing when we're talking about trimming brisket and stuff.
I'm a backyard cook. I can do an OK job.
And this is a USDA prime brisket, if I didn't mention that,
and I bought it by mistake. I was trying to buy a choice.
And I grabbed the wrong one.
And by the time I was up in line paying for things,
I didn't even notice, I just paid my bill because I was buying a bunch of meat.
Got home, saw that I'd gotten a prime.
This part right here, I'd like to get some more of this off,
but there's really not a lot there, and I don't want to expose meat
like I did right there.
So we're just going to get as much as we can
of that sort of floppy fat on the top there.
It's not really like fat like this.
You can see it.
It's that almost like a thin skin.
It's not really silver skin.
It's just not really good for anything.
It'll come off once we,
you know, cut this up. It won't be a problem at the end,
but I like to get it off the beginning, if I can.
All these trimmings are good for, you know,
if you're grinding meat for burgers, this is good fat to add.
Making sausage, this can work.
So this is looking good.
This is trimmed as good as I want to get it, I'm not going to hack at it anymore.
It's time to get it seasoned up.
And what I'm using today is Jolly Roger
Jalapeno Garlic Black Rub.
It's a really interesting tasting and looking rub.
I haven't used it before.
I've just sampled a little bit of the rub itself,
and I think it's going to be good on here.
Let me turn this over and get the fat side first here.
And we're going to be smoking this up tomorrow, not today,
if I didn't mention that. This is going to sit
in the refrigerator overnight with the rub on it to really absorb these flavors.
I mean, just look at that
really unique color on here.
I've seen people use this before, and it's always look just really interesting.
And I saw some in the local wood supplier that I go
to the other day and decided to grab it.
Get my edges here.
Get this end while it's here.
Ths other side.
Get this over to our meat side now.
That is definitely a unique looking rub on this brisket.
All right, I'm going to go ahead and put this in the refrigerator overnight.
I'm just going to let those flavors soak in.
I'm going to cover it loosely with some plastic wrap just sort of draped over it.
Tomorrow, I'll see you out at the Lone Star Grillz Offset.
All right, the Lone Star Grillz Offset is up to temp.
I'm going for 250 to 275 today, so we'll adjust vents to keep it in that range.
Burning Hickory and I have about a gallon of water in the cooking chamber.
So let's go ahead and get our brisket on.
We're going point towards the firebox today.
Go ahead and get my temperature probe in here.
I think we got a good position that's showing right around 37 degrees.
This is fresh out of the refrigerator, so we got a good spot.
So let's get this closed up,
let it get smoking, and we'll come back probably about two hours
and check it.
So our brisket's been going for two hours. I've added two splits of wood
in that time. I started with two to build a bed of coals.
And that's pretty usual for the Lone Star at this temperature range,
about one per hour.
And these are half splits.
I have mine cut in half to fit better in the fire management basket.
So let's go ahead and have a look at our brisket and probably spritz it.
It's really
interesting looking at this, because with that black rub on there,
this is kind of hard to tell what the bark is going to look like.
I want to see how that's feeling and that's feeling pretty good.
But definitely time to spritz this.
And the spritz I'm using is 50% water, 50% raspberry vinegar.
Now, if you can't get raspberry vinegar,
just use apple cider vinegar or something like that, or anything
you want.
All right, I'm gonna close this up and let this keep going.
We'll check it in another two hours or if we hit that stall,
probably going to be somewhere in the 150 to 160 internal range.
That's when we're going to wrap it and take it inside to finish in the oven.
So the brisket stalled
out at about four and a half hours, just past 150 degrees.
Sometimes you'll get that lower low 150s temperature at stall,
sometimes higher up in the 160s.
I've had this happen before, so it had great color on it,
I'm happy with the bark, so that's why I went ahead and wrapped it right then.
And after wrapping it, I put it in a foil pan that's resting on a tray in the oven.
And in that foil pan, if you saw, I had some crumpled up pieces of foil.
And that's just to help lift the brisket off the bottom of the foil
pan so that if any juices collect there, hopefully the brisket won't just
sit in those. I want to collect those juices.
If a bit of it ends up sitting in some juice, it's not going to hurt anything,
but it's just an attempt to keep that bark as stable as possible.
Now my oven is set for 275 degrees, and I'm just going to let this go
until we get an internal temperature somewhere between 200 and 205,
and then I'll probe it for tenderness.
So this is that second part of the brisket cook
that could take place out on the smoker in which I usually do it that way.
But I've had a lot of questions from people
about just finishing it in the oven.
And so we're going to finish this one in the oven today
and see how it turns out.
And so once we reach that state of tenderness that our brisket is at,
I'm going to cover the foil pan
with foil and it's going to rest for probably 90 minutes to two hours.
Then we will cut in and have a taste.
All right,
we just hit 200 degrees internal in the oven.
We were in there for four and a half hours, four hours
outside a total cook time of eight and a half hours right now.
So we're going to get it, out probe it,
and if it is tender we're going to cover it with foil
like I mentioned, and it's going to sit for about 90 minutes before we slice in.
So let's check our brisket.
So I just want to probe it down in the flat here in a couple of spots
and then up in the point. Have to get through the resistance of the paper
first.
That's feeling pretty tender.
Let's check our point.
That's a very tender. All right I'm to get my temperature probe out, cover
this with foil,
and it's going to sit for 90 minutes, like I said.
And then we will slice in.
So after a 90 minute
rest, which came after four and a half hours in the oven,
which came after four hours in the Lone Star Grillz Offset,
here is our brisket. Started out at twelve and a half pounds. After some trimming
I'm not sure what it was, but clearly briskets shrink when you cook them.
But I'm very, very happy with this bark and the color. That Jalapeno
Garlic Black Rub is just amazing in what it delivered.
I mean,
it starts out with really dark color, and I think that just continued
through with this. So let's cut into this. Let's see,
I'm just going to go straight across the flat right here.
And I'm going to show you something that you can do,
if you didn't already know this, you probably already did.
But some people don't know this--flat can sometimes be dry.
You know that if you've done enough brisket. This is an easy way to get
a little bit more juice back into that if you need to when you're serving it.
So let's just cut right across here.
See how we did.
Oh! That looks good.
We've got a really nice smoke ring there.
But let me cut a slice here.
Nice and hot.
Whoo hoo, and very bendy, too, which is always nice.
Now if you smoke a brisket or do a brisket on the grill or in the oven
and you're going to have some juice at the end there that collects
in whatever container you have it resting in.
And I had those foil pans that the wrapped brisket was resting in,
and some juice collected there.
I saved that juice.
You've got a mixture of fat and just sort of an aus ju there.
Get a little brush,
get it on your flat piece.
That's going to give you
some extra juiciness there to serve it if it ends up being a little dry.
This looks really good, though, and nice and tender pulling apart.
Very happy with this.
I'm going to set the rest of the flat
aside here, and we're going to cut some point.
All right,
so to get a good piece of the point here,
I'm gonna go ahead and separate the flat and the point.
Can just usually run the slicer along.
We'll let this piece of flat join the other piece.
And here is our point.
Let's go ahead and...
oh yeah.
Slide this piece over here because we are definitely having a Juicealanche.
Nice smoke ring on this piece of the point.
Also, you can see right there. A smoke ring,
honestly, doesn't really mean a whole lot.
It's just the interaction of combustion gases with the meat proteins.
It's it's not that big a deal, but it looks nice.
Let's cut some of this point here.
And now let's just dive right into a taste here.
I've got a piece of that flat first.
Let's go.
That's got really nice bark,
and the flavor in the bark developed from that rub is outstanding.
I really like that Jalapeno Garlic Rub.
I've seen that before.
I've never used it before, but I'm going to be using it again. Mmm.
Now a nice piece of our point.
Here we go.
That just dissolves, that just dissolves.
That's fantastic.
So this video was the answer
to the question Can you finish the brisket in the oven?
Well, logic says you can, and I don't think you lose anything
by doing that because this tastes like it spent the entire time on the smoker.
Once you wrap it, all you need is heat.
You don't need the smoke or the fire.
You're just needing heat to finish that tenderizing and cooking process.
As I also said earlier, I like staying out by the smoker,
so that's how I usually do these.
I just sit out there and have a good time while they finish up.
But if you want to bring it inside to finish, no problem with that.
The results are amazing.