Brisket and Salmon!


Just got married, just got honeymooned, just got back to work…  Time for some food!

17 lbs brisket, $61, 6 lbs salmon $9 per pound.  Using the same recipe as usual.

2120: Brisket went on the smoker.  4.5 Tbsp salt, 4.5 Tbsp pepper, 2.25 Tbsp garlic powder.

2200: Fish is brining.

0530: Brisket at 165 and 166.  Crutched it, and turned temperature up to 250.  Also, moved fish to drying.

0845: Brisket at 202 and 189.

0930: Took the flat off, it was done, at 208.

1130: I’ve checked the point temperature periodically this whole time, and it has slowly risen to 201.  I’ll take it off after making coffee.

1145: Point was at 201, close enough, took it off then cleaned the smoker grates and water tray, and removed and chunks.  Set it to reheat to 120.

1230: Fish is on!

1630: All done, delicious.

Next time I need to make sure I slice across the grain.  I mistook the direction of the grain in some of the brisket, I need to double check that next time.  Otherwise I think it all turned out fantastically.

Brisket Numero Quatro

Well, there’s the possibility that the brisket I did last weekend won’t be enough meat…  And there’s the fact that I can get another one done in time…  So I’m making another brisket!  We’ll just try for a repeat performance…

14.1 lbs of brisket at $3.99 a pound…

1045, 21 Jul: Brisket went on, fat cap up, 225℉.  I should check the temperature after 8 hours, at 0645.

0900, 22 Jul: The flat passed 166℉ a couple hours ago, but the point was only at 162℉.  Now, the flat is at about 175℉, while the point is at 165℉…  I wrapped it and increased the smoker temperature to 250℉.  This step took a little longer than last time, but then I was doing to finish up further ahead of the party than I wanted anyway, so the timing should be ok.  After wrapping I kept the fat cap on top.

1200 or so: Brisket got up to temperature, the lean got there first by about 30 minutes.

The party was fantastic!  We had a great time with all the friends that showed up.  We ate almost all of both briskets, leaving only a small container in the end.  I’m very glad I smoked this second one.

Brisket Numero Tres

It’s time to make the brisket for our Maryland wedding party!  I’m pumped.  Goals this time – turn up the temperature to 250℉ earlier, or put it in the oven for a long time.  I don’t want to go more than 24 hours, I can’t go for nearly that long…  Cut off less fat than last time.  Keep the fat cap on top…

The slab of meat I got was a full brisket, point and flat, 14.6 lbs and $3.99 a pound.  Brisket has gone up in price, maybe it’s the season.  When I first did this last winter, it was at about $2 a pound, now it’s double that.  I guess I can’t wait to smoke a brisket in winter again.

Truthfully, there are few times when I’m not looking forward to smoking another brisket.  There’s the point right after I pull it off and rest it, and I’m slicing it up, and eating a little bit of the fatty parts…  Usually during that time I have a little too much fat, and it’s the first thing I’m eating in the day, and my stomach gets angry at me.  That’s the only time I’m not looking forward to smoking another brisket.

I mixed up 4 Tbsp salt, 4 Tbsp pepper, and 2 Tbsp garlic powder, and sprinkled it on the meat after trimming and slicing in half.  I warmed the smoker up.  Time to cook!

2130, 13 Jul: Started the prepped meat smokin!  The smoker is set at 225℉.  I’ll let this go for about 8 hours, until it hits 165℉, then I’ll consider what I’m doing next, whether I crank up the temperature or let it ride.

0630, 14 Jul: Wrapped the brisket, it was at 165℉.  I cranked the smoker to 250℉ then to try to finish the meat more quickly.  This time I wrapped the meat very well, tightly.  If this doesn’t help, then wrapping maybe isn’t my thing.  I intended to wake up and do this step at about 0530, but for some reason I turned my alarm off in my sleep.  No worries, because this was exactly the right temperature.

1000: Lean brisket was at 210℉ and moist at 202℉ – it’s done!

After taking it off the smoker, I let it rest while cleaning the smoker and taking care of all the morning chores.  Then I sliced it into chunks for the freezer.  Before our wedding party, maybe the night before maybe the morning of, I plan to take them out, drop them into the sous vide, then warm them up to a serving temperature.  After that, we’ll crisp the outside again with the grill, then slice the chunks for serving.  I don’t know if this is going to work, but I think it offers the best chance to be right-off-the-smoker good, with minimum prep day-of.  There’s some precedent online for this, too.

I ate a little bit – it’s delicious.  This is the way I need to make brisket in the future.  I have no negative notes.

Introducing the Hitchcock

Some trucks have testicles, mine has a Hitchcock.

The Hitchcock on the truck.

The Hitchcock on the truck.

Yes, that’s supposed to be the outline of Alfred Hitchcock.  It looks a lot like Harambe though…

Hitchcock in profile

If you want to make one, check out the Thingiverse thing here.  Download all files, open the zip up, and under “files” you’ll find an “stl” file.  Hop on over to https://www.3dhubs.com/, click “start manufacturing”, and upload that “stl” file.  I used regular PLA plastic and printed in white to try to avoid any discoloration due to sunlight inevitably breaking this thing down.  If you want a recommendation for a specific hub to use over there, these guys printed this Hitchcock, and I’m sure they’ll do a great job for you too.

For the next go with this, I’ll add some definition to the print, and maybe change the way the right side and bottom are laid out.  Having something that looks like Harambe is also great, but it might be a clearer joke to everyone else in traffic if it’s clearly Alfred Hitchcock staring back at them.