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Put this brisket on Smoker for 5 hrs. Then sealed it with foil. Over night cook.
Posted on 6/26/16 at 12:09 am
Posted on 6/26/16 at 12:09 am
Seasoned really well. Going to cook it in my stand up wal-mart smoker I been having for 12 yrs. I haven't had any good results with smoking brisket in egg. My standup smoker produces better smoke flavor and I always have a smoke ring. This is a 14 lb brisket.
This is after 5 hrs. Time to wrap and put on egg and go to bed. I have the remote monitor dual prob one for the grate and internal temp of brisket.
Current internal temp of brisket is 172. grate temp is 223. When would u remove it from heat? I am thinking 195-200. I will post a pick of finish product tomorrow evening.
This is after 5 hrs. Time to wrap and put on egg and go to bed. I have the remote monitor dual prob one for the grate and internal temp of brisket.
Current internal temp of brisket is 172. grate temp is 223. When would u remove it from heat? I am thinking 195-200. I will post a pick of finish product tomorrow evening.
4
Posted on 6/26/16 at 6:23 am to rouxgaroux
What size egg do you have?
Posted on 6/26/16 at 6:54 am to rouxgaroux
Looks good. I'd pull at 192-193, put it wrapped in an ice chest and cover with a towel for an hour and a half. Take it out, remove the point, cube it up and make burnt ends.
Posted on 6/26/16 at 9:40 am to rouxgaroux
Pull at 195 and wrap in a towel and let it rest for at least 1 hour.
Posted on 6/26/16 at 10:54 am to Trout Bandit
What does a towel do when it's wrapped in foil?
Posted on 6/26/16 at 12:34 pm to GRTiger
Insulates it.
Posted on 6/26/16 at 2:50 pm to rouxgaroux
When will you post after pics? I'm smoking a brisket in a competition next Monday and am trying to figure out how I want to do this.
Posted on 6/26/16 at 3:10 pm to lsuhunt555
quote:
I'm smoking a brisket in a competition next Monday and am trying to figure out how I want to do this.
All depends on what you're going for. If I want more juicy and ok with less smoke flavor, I'll wrap it for longer. If I'm going for a better smoke flavor, I'll try to keep it unwrapped most of the time.
This is more wrapped, and in turn, less smoke
Vs more smoke, less wrap
Posted on 6/26/16 at 3:12 pm to Dr Beardface
I honestly can't say which I like better. Thinking the first one on a plate and the second on a sandwich.
Posted on 6/26/16 at 3:51 pm to Dr Beardface
Well considering its competition, I want smoke flavor and a smoke ring. What do you suggest?
Posted on 6/26/16 at 4:05 pm to lsuhunt555
You'll probably want to cook low and slow around 200-225 for the first part of the cook then to get as much smoke flavor as you can. Usually for competitions, less is more for seasonings as many judges want to be able to taste the beef. Something with mostly salt and pepper and maybe some onion and garlic powder is plenty. Aaron Franklin has some good videos on YouTube and the Texas Style Brisket article on amazingribs.com is good information.
Personally, I'd go low and slow and pull it around 165-170 and wrap it then. I've only used foil, but I think I'll start trying butcher paper after reading about it a good bit. Take it off around 192-200 when the probe goes in and out very easy. I usually cut of the point at that time and cut it up and make burnt ends and wrap the flat in a faux cambro until ready to slice it (at least 1-2 hours and can go for up to 4 hours).
Personally, I'd go low and slow and pull it around 165-170 and wrap it then. I've only used foil, but I think I'll start trying butcher paper after reading about it a good bit. Take it off around 192-200 when the probe goes in and out very easy. I usually cut of the point at that time and cut it up and make burnt ends and wrap the flat in a faux cambro until ready to slice it (at least 1-2 hours and can go for up to 4 hours).
Posted on 6/26/16 at 5:43 pm to Dr Beardface
Removed from egg it around 2 am. Removed when internal was at 195. Wrapped in towels put in ice chest 4 hrs. Got up about 6 am put in fridge. Just reheated brisket. This 14 lb cooked really fast for some reason about 9.5 hrs total. It was good.
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