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re: Smoking first brisket tomorrow, questions
Posted on 4/26/20 at 1:32 am to TigerFanatic99
Posted on 4/26/20 at 1:32 am to TigerFanatic99
Alright, on at 2:30. Grill temp got to about 205 and I figured the coals were caught good enough it's fine to get her on. I'll see if I can get it to settle around to 225-250 then grab some shut eye and see how long till my temp alarms at 200 and 290 start going off, lol.
1
Posted on 4/26/20 at 2:14 am to TigerFanatic99
Off to a good start. Good luck. Dont sleep! Drink Jack until it's finished!
Posted on 4/26/20 at 5:13 am to fatboydave
3.5 hours in. The snake burned a little quicker than I expected and the point ended up over the coals directly for a good 20 minutes or so. Fat side is down so hopefully it didn't damage it too much. Internal temp is right at 150 where I have the probe.
Posted on 4/26/20 at 8:06 am to TigerFanatic99
Hit the stall around 5 hours in at 165 on the dot. It's increased 1 degree in the hour and a half since. Bark is still soft so I'm going to let it go another half hour or so before I wrap. Looks good other than the soft bark.
Posted on 4/26/20 at 8:39 am to TigerFanatic99
Looks like it is through the stall without wrapping. Temp is increasing again. I'm pretty good on time so I'm going to just let it go for now as long as I can keep it from being over the hot coals. Temps at the grate have been pretty consistent between 230 and 260. Good enough for me. Internal is at 172 now and it's starting to feel a little jiggly when I moved it to the edge of the grate just now.
Posted on 4/26/20 at 8:48 am to TigerFanatic99
Looking good. One of the most rewarding things to cook for me is a big piece of meat that goes all night. I like to see people’s reaction when they realize it started cooking yesterday.
Posted on 4/26/20 at 9:35 am to pdubya76
Just wrapped at the 8 hour point, 180 degrees. I think it's going to finish pretty quick here, much faster than I anticipated.
Seems like it's cooking too fast but the ThermoPro Smoke never measured anything higher than 275 at the grate, with the vast majority of the 8 hours between 230 and 250. I was actually shocked that I was able to get it to stay between 235 and 240 for about 2.5 hours without touching it and then another 3 hours between 250 and 252 without touching it.
I'll be surprised if it isn't at 200 internal at the 10 hour mark 2 hours from now. That's when I need to start probing for tenderness, right?
Seems like it's cooking too fast but the ThermoPro Smoke never measured anything higher than 275 at the grate, with the vast majority of the 8 hours between 230 and 250. I was actually shocked that I was able to get it to stay between 235 and 240 for about 2.5 hours without touching it and then another 3 hours between 250 and 252 without touching it.
I'll be surprised if it isn't at 200 internal at the 10 hour mark 2 hours from now. That's when I need to start probing for tenderness, right?
Posted on 4/26/20 at 10:08 am to TigerFanatic99
I did a prime from Costco Thursday afternoon and into the night.
Franklin method on seasoning/rub
First hour at 210
Second hour at 230
Next 10 hours at 255
Terry Black bbq pit master told me he staggers cook time for the first few hours for a better smoke ring. I tried it, difference was negligible, IMO.
My friends say this was legit the best brisket they’ve ever had. That’s what all my friends say when they come eat.
I use the Costco fake BGE. Five years running and zero issues.
Franklin method on seasoning/rub
First hour at 210
Second hour at 230
Next 10 hours at 255
Terry Black bbq pit master told me he staggers cook time for the first few hours for a better smoke ring. I tried it, difference was negligible, IMO.
My friends say this was legit the best brisket they’ve ever had. That’s what all my friends say when they come eat.
I use the Costco fake BGE. Five years running and zero issues.
Posted on 4/26/20 at 11:17 am to JoseVargasTX
And it's off. Couldn't get a good picture before I separated the point from the flat. Here's a shitty picture of a 1 inch section of the point as I was cubing it up to put back in as burnt ends. The point was extremely tender, almost fall apart. Very juicy still too. Bark was non-existent on much of it. I think I used too much rub and that prevented it from forming.
12 pounds pre-trim, 9 hours and done. I started probing at 200 and pulled it at 205. We'll see what the flat looks like in a few hours. Its chilling in the cooler.
12 pounds pre-trim, 9 hours and done. I started probing at 200 and pulled it at 205. We'll see what the flat looks like in a few hours. Its chilling in the cooler.
Posted on 4/26/20 at 11:48 am to TigerFanatic99
Burnt ends coming out of the kettle and into the cooler with the flat for a few hours until we are ready to cut into it.
Posted on 4/26/20 at 3:16 pm to TigerFanatic99
Great job, it looks amazing. I want to try smoking one of those on my wsm soon.
Posted on 4/26/20 at 4:49 pm to DonnieBizzle
Just cut the flat and ate. Obviously sat in the cooler for way too long, but you could still tell it was juicy and fork tender. This was a great success.
Posted on 4/26/20 at 6:31 pm to TigerFanatic99
very nice.
Posted on 4/26/20 at 6:54 pm to TigerFanatic99
Good job. 
Posted on 4/26/20 at 10:23 pm to fatboydave
Nice job.
13 lbs Smoked 9 hours at 225 on mesquite & Apple, wrapped n paper for another 9 hours then wrapped n towel and rested n ice chest for 5 hours. I don’t trim off all the fat..... LOVE me some fatty brisket!
13 lbs Smoked 9 hours at 225 on mesquite & Apple, wrapped n paper for another 9 hours then wrapped n towel and rested n ice chest for 5 hours. I don’t trim off all the fat..... LOVE me some fatty brisket!
This post was edited on 4/26/20 at 10:37 pm
Posted on 4/27/20 at 6:10 am to TigerFanatic99
This is the brisket I did last weekend (right before I wrapped it and put it in the ice chest for 4 hours). Started at about 20 lbs., trimmed about 2 lbs. of fat, but I leave more than most. Like a previous poster, I love that fatty goodness. You can always pick it off if you don't like it.
Rub:
3 parts pepper
1 part each: Salt, Tony's, GP, Brown Sugar, Mesquite Seasoning
Injected with Tony's Creole Butter
In the MES @ 240/250 for 16 hours. Pulled it when flat was at 203, point at 197. Fat cap up. Did not wrap it during cooking.
Beautiful bark. Fantastic texture. Melted like buttah.
A week later and the leftovers still melt in my mouth like cotton candy.
Rub:
3 parts pepper
1 part each: Salt, Tony's, GP, Brown Sugar, Mesquite Seasoning
Injected with Tony's Creole Butter
In the MES @ 240/250 for 16 hours. Pulled it when flat was at 203, point at 197. Fat cap up. Did not wrap it during cooking.
Beautiful bark. Fantastic texture. Melted like buttah.
A week later and the leftovers still melt in my mouth like cotton candy.
This post was edited on 4/27/20 at 7:01 am
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