Pulled Brisket

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smokeasaurus

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What better way to break in the new and improved #3 with a super long overnight brisket cook

Trimmed the brisket heavily since I want to pull it


Rubbed with Wooster and Tri Tip Mans Kickin' Cowboy Rub


All rubbed and ready to rest in the fridge and get happy until Saturday night.......................
 
The thick wooster has the consistency of steak sauce. I used to get more of the thin wooster on the cutting board than i used to get on the meat. I also like the thick wooster because when you add the rub to it, it turns into a thick paste that really sticks to the meat  :)
 
That looks like it'll be great, Smoke!  Care to share your cooking process for pulled brisket, as opposed to sliced?  Different temps, times, etc.?  I see it looks like you're doing a flat only; can you use a full packer for pulled, or is the flat better?  Sorry for so many questions, but you've definitely peaked my interest!
 
That is a full briskie. I cut out the fat that separates the deckle and the flat. The trick to cooking a brisket to pull is a super long slo cook. Gonna start her tomorrow evening at 160 and let her ride all night. Maybe around the 170 internal temp point, I will bump up the smoker to 225 and will pull it at 200 internal. The long slo moist heat will turn this big hunk of tough cow meat into bovine butter  ;D
 
Wow, what a plan!  The picture's a little deceiving; couldn't see the point til I looked a little closer.  How much does that little piece of bovine butter weigh, and how long you figure for the entire cook?  :P
 
After trimming I figure it is around 11 lbs and I am figuring 18-20 hours total cooking time.
 
It is 7:30 p.m. on the West Coast. Do you know where your briskie is?  Yup, in the #3 for an all night ride at 160. The Kickin Cowboy Rub and thick wooster made a wonderful coffee, spicy smelling paste........ got 3 hunks of pecan in the wood box......my mouth is watering too divotmaker and I just had supper  ;D

 
Very interesting technique ... I wonder how that would work with a corned beef to do a pulled pastrami?

By the way, please post the finished brisket using the Smell-o-Vision app.  ;D
 
UWFSAE said:
Very interesting technique ... I wonder how that would work with a corned beef to do a pulled pastrami?

By the way, please post the finished brisket using the Smell-o-Vision app.  ;D
Click to expand...

They need to invent a scratch and sniff computer monitor.......... ;D ;D
 
I got out to the smoker at 6 a.m. and after 10.5 hours the internal on the brisket is 127. Got the smoker set to 200 now for the rest of the day. There will be no foiling. I read about a trick at another electric smoker forum where you set your smoker to 140 for a hold and your meat will tenderize. My buddy swears by it so if the briskie gets to target temp a little early, I will try that.........
 
Oh my!  Bet that's definitely going to be worth the long wait!  Bad enough smelling one cook for 12-13 hours, let alone 20!  Cool tip about the 140 hold; makes sense that it would work!  Please send me a link for the scratch-and-sniff monitor when you find one!! ;D
 
DivotMaker said:
Oh my!  Bet that's definitely going to be worth the long wait!  Bad enough smelling one cook for 12-13 hours, let alone 20!  Cool tip about the 140 hold; makes sense that it would work!  Please send me a link for the scratch-and-sniff monitor when you find one!! ;D
Click to expand...

Lets give this a try...set your nose right here..but be careful.....it's hot  ;)
 
Here we go:

11 hours at 160 degrees, internal temp was 122
7 1/2 hours at 225 until 200 internal
2 hours at 140 for hold

20 1/2 hours total time in the smoker


Fork was spinning like it is was in spaghetti noodles  ;)


Added the remaing Kickin Cowboy Rub to the pulled meat. Pulled like a Pork Butt.


Topped off the sammies with GMG Pitmasters Sauce and Old Smoke is all set
 
Rock on, Smoke ... that's a great final product.  I bet it would be killer as a filling for a loaded baked potato ...
 
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