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Started By
Message
Game Day Brisket
Posted on 8/31/19 at 2:21 pm
Posted on 8/31/19 at 2:21 pm
GEAUX Tigers!
6
Posted on 8/31/19 at 2:23 pm to USMCTIGER1970
Nice!
Posted on 8/31/19 at 2:27 pm to USMCTIGER1970
Serial Downvoter strikes again lol!
Posted on 8/31/19 at 2:57 pm to USMCTIGER1970
Paul Allen was just unbanned .
Posted on 8/31/19 at 2:59 pm to USMCTIGER1970
Excellent
Posted on 8/31/19 at 3:49 pm to 4LSU2
Damn fine looking brisket!!!
Posted on 8/31/19 at 4:01 pm to BooDreaux
Looks amazing! Post your technique.
Posted on 8/31/19 at 4:19 pm to KyrieElaison
12lb's
Texas Style Salt and Pepper rub
Put in Smoker at 200°. Maintained at 230°-250°
Used a mix of Hickory and Pecan.
I wrap in butcher paper at the stall, usually its between 150-170°, this one stalled at 158°.
After wrap pushed through the stall, pulled it at 195°
Into the cooler in just the butcher paper for 3.5 hours and then it's time to eat.
Texas Style Salt and Pepper rub
Put in Smoker at 200°. Maintained at 230°-250°
Used a mix of Hickory and Pecan.
I wrap in butcher paper at the stall, usually its between 150-170°, this one stalled at 158°.
After wrap pushed through the stall, pulled it at 195°
Into the cooler in just the butcher paper for 3.5 hours and then it's time to eat.
Posted on 8/31/19 at 4:50 pm to USMCTIGER1970
quote:
Texas Style Salt and Pepper rub
Posted on 8/31/19 at 4:56 pm to List Eater
Here you go preping this one for a party tomorrow
Posted on 8/31/19 at 5:14 pm to List Eater
A post I wrote up then deleted an hour ago:
"List Eater just texted me and said your bark is underwhelming."
"List Eater just texted me and said your bark is underwhelming."
Posted on 8/31/19 at 6:02 pm to GRTiger
quote:
post I wrote up then deleted an hour ago:
"List Eater just texted me and said your bark is underwhelming."
Oh shite
Posted on 8/31/19 at 6:08 pm to GRTiger
quote:
A post I wrote up then deleted an hour ago:
"List Eater just texted me and said your bark is underwhelming."
That sounds familiar.
Posted on 8/31/19 at 6:19 pm to GRTiger
quote:
A post I wrote up then deleted an hour ago:
"List Eater just texted me and said your bark is underwhelming."
I guess you gotta be in the know on this one. I'm lost lol!
Posted on 8/31/19 at 6:40 pm to USMCTIGER1970
My first ever brisket today was a fail. Dry as a bone. 
Posted on 8/31/19 at 7:10 pm to USMCTIGER1970
I like MOIST!
Well done.!!!
Well done.!!!
Posted on 8/31/19 at 7:14 pm to bogart
quote:
My first ever brisket today was a fail. Dry as a bone.
You'll get it, don't be discouraged
Posted on 8/31/19 at 7:50 pm to bogart
quote:
My first ever brisket today was a fail. Dry as a bone
Was it a whole packer, or just a flat? Flats are prone to dry out, but you have to really try to dry out the point of a packer.
Posted on 8/31/19 at 8:44 pm to bogart
quote:
bogart
Give us the details of your smoke.
My move is to use two temp probes, one in point one in flat. Wrap in butcher paper at the stall.
This post was edited on 8/31/19 at 8:46 pm
Posted on 8/31/19 at 9:40 pm to Chucktown_Badger
It was a 9 ib flat. I used a pellet smoker at 245 until what I thought was 160. Then I did a crappy job wrapping it in butcher paper. Cooked it until I thought it was at 203. I took it off and thought it was done until I probed it all over and it was still firm in several areas. I guess I had the probe in a fatty area that was giving me the 203 temp and the rest was between 175-190. I put it back on and raised the temp to 300 for about 90 minutes until it was probe tender throughout. I let it rest for about 75 minutes before slicing and it was dry all the way through.
This post was edited on 8/31/19 at 9:45 pm
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