Updated: Brisket Buy - Week of May 6th

[GAM]

HP

When we get together I have those keg top blanks and some fittings for you to look at.

Sandy

[GAM]

Had a chat with Greg about using a kettle to cook the brisket.

This is part of what I found off the Washington Post site.

2 tablespoons coarsely ground black pepper
2 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon cayenne pepper
2 tablespoons salt

To cook in the grill: When the grill is set up as directed above and the coals are ashen, place 2 or 3 hardwood chunks (or a handful of soaked wood chips) on the coals, place the grill rack in position and cover the grill. When the hardwood chunks start to smoke, place the brisket on the grill rack above the drip pan. Maintain the temperature inside the grill between 250 and 300 degrees. Cook for 30 to 45 minutes per pound; add charcoal and hardwood chunks/chips as needed.
The brisket is done when a meat thermometer reads 185 degrees when inserted into the thick end of the meat.
Line a large rimmed baking sheet with aluminum foil. Transfer the brisket from the smoker or grill to the prepared pan and let it rest for 15 minutes. Trim and discard the fat cap. Cut across the grain into 1/4-inch-thick slices. The slices at the narrower end are lean but less tender, so you might want to cut those thinner. The slices at the thicker end are fattier, but they're also juicier.

Advice?

Sandy

[jeffsmith]

I'll be cooking mine with my gas grill and I plan to do something similar. Likely holding the temp at 225-250ºF. Going to be using foil packs of soaked chips (combo of hickory and mesquite, or possibly oak) and swapping out the foil packs as needed.

[mr x]

You may want to look into the fast brisket method too. I've done it on the Primo and it was great. I could never get a gas grill down that low in temp without it always blowing out on me....

[jeffsmith]

You may want to look into the fast brisket method too. I've done it on the Primo and it was great. I could never get a gas grill down that low in temp without it always blowing out on me....

I'll take a look at that method, may be better.

I've never had any issues with my Weber blowing out. I usually cook pork shoulders that low as well.

[mr x]

May be a better q than I was using.

[jeffsmith]

May be a better q than I was using.

It's a 2010 Genesis E-320. Was planning on getting one of the Costco Kamados this summer, but the tax man had other plans for my money apparently so looks like I'll have to make do with all propane for another year.

[GAM]

Got a big ass box of meat in my freezer. Thanks Nash.

Let me know the pickup plans, guys.

Sandy

[mr x]

I'm back up Sunday, so I'll give you a shout then.

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[jeffsmith]

Got a big ass box of meat in my freezer. Thanks Nash.

Let me know the pickup plans, guys.

Sandy

I think Shane (Canuck) will be grabbing mine when he gets his early next week.

Greg: let me know the damage and how I can get some cash to you.

[NASH]

The damage is $3.30/lb. Sandy is going to weigh them up for individual pricing. Avg weight of the 5 in the case is ~ 15 lbs each but there could be some 10 and 20 lb'ers in the mix. Once we have a price on yours you can EMT to me if you like.

[canuck]

Got a big ass box of meat in my freezer. Thanks Nash.

Let me know the pickup plans, guys.

Sandy

I think Shane (Canuck) will be grabbing mine when he gets his early next week.

Greg: let me know the damage and how I can get some cash to you.

Yup, I'll be picking yours up Jeff.

Greg, just curious how big these things are? I'm trying to visualize how big a 15lb brisket is. As you know, space is limited in my roadster so just wondering what size cooler I'll need?

[NASH]

Geez, hard to say, depends on weight to start with. A very rough guesstimate for a 15 lb'er - 10" wide x 18" long x 2" thick at one end to 5" thick at the other

Enter Sandman! Measure up a couple for the man!

[GAM]

I was at a family thing yesterday. I'll weigh and take pics, with a banana for scale tonight.

Sandy

[GAM]

13.58
13.83
15.13
13.32
20.45

I want one of the 13lb ones. Who wants the big ones?

Sandy

Edit math corrected.

[NASH]

13.58
13.83
15.13
13.32
18.24

I want one of the 13lb ones. Who wants the big ones?

Sandy

I'm on the fly. How many lbs total?



Transmitted from the hop-phone.

[GAM]

A little more than you were billed.

Money goes to Greg, guys.

Sandy

[jeffsmith]

I'd take one of the 13's preferably.

[GAM]

13.58 - Shane
13.83 - Jeff
15.13 - HP
13.32 - Sandy
20.45 - Rob

I want one of the 13lb ones. Who wants the big ones?

Sandy

Edit math corrected.

[canuck]

I'll take a 13 as well, Sandy.

[mr x]

Ill take the 20. I have a problem though Sandy. I'm stuck at work with issues, and won't be up until late Sunday night. Are you cool until the next weekend? I can try to arrange for a Shelley pickup this week, depending on her schedule when she gets home.

[sleepyjamie]

I'll take one if there is any left

[NASH]

I'll take one if there is any left

These ones are all spoken for as per the OP.


Transmitted from the hop-phone.

[mr x]

I thought you were in Calgary, lol?

Sent from my Nexus S using Tapatalk 2

[GAM]

Ill take the 20. I have a problem though Sandy. I'm stuck at work with issues, and won't be up until late Sunday night. Are you cool until the next weekend? I can try to arrange for a Shelley pickup this week, depending on her schedule when she gets home.

I'll be in and out till this evening.

No rush on the pick up. Call me when your around.

Sandy