Brisket and Salmon Again

I ran out of brisket too quickly last time…  It makes a fantastic sandwich with Philly Cream Cheese (strangely enough).  Then I eat a bunch of salmon on bagels, with Philly Cream Cheese…  The discovery that it’s the right cheese for both sandwiches has made shopping easier.

The brisket is 15.5 lbs, $2.99 per pound.  Salmon is 6 lbs, didn’t get the price before tossing the package.  We have to move in July and I hope I can keep up this hobby at the next stop in life.

1700 30 Dec: Fish begins brining.

2120: Brisket is on the smoker at 225℉, vent half open, fat cap up.  Next temp check should be 8 hours from now at 0520.  Used 4 Tbsp salt, 4 Tbsp pepper, 2 Tbsp garlic powder on the brisket.  I forgot to put water in the tray…  Let’s see what happens.

0520: 163 and 162, next check 0720

0720: 176 and 173…  I missed the crutch temp, but things seem to be proceeding well…  I cranked up the temp to 250.

0920: 193 and 188, smelling real good now…

0940: Fish started drying.

1040: 200 and 201.

1140: 207 and 204.  Close enough!  Meat came off, and I cleaned up the grates to put the fish on.

1210: Fish is on at 120.

1610: Fish is done, right on time.  Final temps were just above 140.

Everything was great, some of the skinny parts of the flat were dry, but not much…  The bark was fantastic.  Crisp, flavorful…  Some parts of the flat were more like roast beef than the brisket normally is.  I think I should try it unwrapped again, but maybe trim less fat on the flat and turn the temp up an hour sooner and see what changes.  Right now though, wrapped seems the way to go.

The water tray was almost full with grease by the end, I think next time I’ll put water in, but don’t think it makes a difference.

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.

BBQ Chicken

I’ve been grilling for a while.  Years.  Have I ever taken it seriously?  Yes – well, seriously enough to find that steak recipe I like…  Seriously enough to find that grilled whole chicken recipe I like…  Seriously enough to switch to a charcoal chimney…  All-in-all, maybe more serious than the casual griller, but not much more serious than that.

This memorial day, it’s time to BBQ a whole chicken.  I mean – grill a chicken and use BBQ sauce.  I specify that because there seems to be some dispute over what folks mean when they say BBQ.

My method for grilling a whole chicken comes from the Serious Eats blog.  That article describes the author’s quest to find the best way to grill chicken, and I have found that it produces a wonderfully grilled roaster chicken in about 1.5 hours – a long time to wait, but just don’t plan to make this recipe in a hurry.

The gist is this:

  1. Start the grill with all the coals over on one side.  This will let you create a two-zone fire.
  2. Butterfly the chicken.  Stick metal skewers through it to hold it flat later.  I like roaster-sized chickens for this, because there’s lots left-over.
  3. Cook the chicken over the cool side of the grill, skin facing up, legs facing the hotter side of the grill.
  4. When the chicken breasts hit at least 120℉ and the legs are at least 145℉, flip the chicken over, skin-side down, onto the hot side of the grill.
  5. Cook until the breasts are 145℉ to 150℉, the rest should be 165℉.  This only takes about 10 minutes.
  6. Take it off and rest covered 10 minutes.
  7. Cut ’em up.

Ok – so how will BBQ sauce make this different?  I’m going to base this on another post from Serious Eats.  Some things that’ll be different from what they recommend there: I’m only flipping the chicken once, and I’m doing a whole chicken.  First, I’ll apply 1/2 tsp salt per pound, then let the chicken sit in the fridge uncovered 2 hours.  Then, I’ll butterfly and use a dry rub, and put it on the grill.  Then, after maybe an hour grilling, and well before the breasts hit 120℉ and I have to move to the hot-side, I’ll brush BBQ sauce on the skin side, maybe every 10-20 minutes.  Then after I flip it to the hot side I’ll brush BBQ sauce on the bottom once – it’ll come off shortly after.

Time to go to the store and get a roaster…  I plan to use the Meathead Memphis Dust dry rub – it’s good on ribs and pulled pork, so let’s try it here.