Best Ever Brsket

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Okie Sawbones
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Best Ever Brsket

Postby Okie Sawbones » Sat Apr 15, 2017 10:04 pm

I cooked my best brisket a couple of days ago in 40 years of cooking brisket. Cooked at 230F, the 14 lb. brisket took 16 hrs. to probe tender, which was 207F, but it passed the tug test. I prepped the brisket down to a 1/4" fat level, injected with Butcher's BBQ Brisket Injection and let sit for 3 hours, rubbed with Black Ops Brisket rub, and then cooked over lump charcoal in my Primo Oval, using hickory and apple chunks. It can out absolutely tender and moist throughout. The family went nuts, clucking like a hen house. :laughing7:

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Just enough leftovers to make brisket chili. :fiestanana:
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Re: Best Ever Brsket

Postby Williep » Sun Apr 16, 2017 6:36 am

I'll take a sliced beef sandwich. :cheers: :cheers: :cheers:
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Re: Best Ever Brsket

Postby OldUsedParts » Sun Apr 16, 2017 8:18 am

Awesome :tup: :salut: :cheers:
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Re: Best Ever Brsket

Postby bondobill » Sun Apr 16, 2017 8:44 am

Looks fantastic :salut: :chef:

:cheers:
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Re: Best Ever Brsket

Postby Sailor Kenshin » Sun Apr 16, 2017 9:58 am

Ditto that! :chef:
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Re: Best Ever Brsket

Postby Chasdev » Sun Apr 16, 2017 10:22 am

Can I ask how long you let it rest and if that time is included in the 16 hours?
Also, when did you start the fire and when did you guys start scarfing?
I want to try one your way, my salt and pepper briskets don't seem to taste as good after doing nothing but salt and pepper for two years.
My taste buds crave more spice!
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Re: Best Ever Brsket

Postby Okie Sawbones » Sun Apr 16, 2017 7:31 pm

Chasdev wrote:Can I ask how long you let it rest and if that time is included in the 16 hours?
Also, when did you start the fire and when did you guys start scarfing?
I want to try one your way, my salt and pepper briskets don't seem to taste as good after doing nothing but salt and pepper for two years.
My taste buds crave more spice!


16 hours was the cook time alone. It rested about 30 minutes. I started the Primo at 7:30 pm and it was at temp around 8 pm. Slow cooked all night and I started probing at 195F. Most of my briskets probe tender between 195-204F, but this one was 207F. Every brisket is different. We started eating at 12:30. Sure was good, even if I did cook it -- the Butcher's Brisket Injection gets the credit.
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Re: Best Ever Brsket

Postby Chasdev » Mon Apr 17, 2017 7:10 am

I just realized you were using a ceramic cooker, how many hours can you get out of one load of lump?
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Re: Best Ever Brsket

Postby Okie Sawbones » Mon Apr 17, 2017 10:29 am

Chasdev wrote:I just realized you were using a ceramic cooker, how many hours can you get out of one load of lump?


Well I know I can get 16 hrs. Then I cooked a rack of ribs, another 4 hours. Still had some lump left.
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Re: Best Ever Brsket

Postby Chasdev » Mon Apr 17, 2017 1:11 pm

This has me interested..how much lump did you start with and did you refresh partway through?
My wife's cousin cooks porkbutt in one (he lives in Mississippi) and once a year she visits and brings back a few lbs of some fantastic pulled pork.
This may be an expenditure she could get behind...she does love some pulled pig.
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Re: Best Ever Brsket

Postby Okie Sawbones » Mon Apr 17, 2017 1:39 pm

Don't know. I just fill it up. Never replenish during a cook -- no need to. Very economical on fuel.
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Re: RE: Re: Best Ever Brsket

Postby woodenvisions » Mon Apr 17, 2017 2:03 pm

Okie Sawbones wrote:Don't know. I just fill it up. Never replenish during a cook -- no need to. Very economical on fuel.

X2 ^^^^^^^^^

Hard to beat lump in an egg style cooker for long consistent burns.
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Re: Best Ever Brsket

Postby Chasdev » Mon Apr 17, 2017 3:24 pm

I need to go look at one to see how much it takes to fill it up.
Which Primo do you have?
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Re: Best Ever Brsket

Postby k.a.m. » Mon Apr 17, 2017 4:41 pm

Good looking brisket Okie. :D :cheers: :salut:
Always remember slow and steady wins the race.

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My Hybrid cooker.
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Re: Best Ever Brsket

Postby k.a.m. » Mon Apr 17, 2017 4:41 pm

Chasdev wrote:This has me interested..how much lump did you start with and did you refresh partway through?
My wife's cousin cooks porkbutt in one (he lives in Mississippi) and once a year she visits and brings back a few lbs of some fantastic pulled pork.
This may be an expenditure she could get behind...she does love some pulled pig.

I am confused please help me here. In your burn pit post when I suggested a chimney of lump to replenish your coal base you said "Tried several brands of hardwood lump and I might as well put the brisket in the oven, the heat produced is at the expense of the flavor that I lose by not burning wood and making wood coals." So do you think an egg produces a different scenario?
Always remember slow and steady wins the race.

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My Hybrid cooker.
Competition trailer #2.

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