Page 1 of 2 12 LastLast
Results 1 to 10 of 15

Thread: Just brisket

  1. #1
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    140

    Default Just brisket

    Brisket is choice grade, 13ish lbs prior to trimming off all the hard fat and not much else. Louisiana hot sauce to help the kosher salt and black pepper stick, into the smoker about midnight last night at 225 with 5 oz. hickory chunks. Wrapped at 180 just now, forgot to take a pic before I threw it in the smoker. At the wrap:





    I'll post a pic when it comes slicing time, probably 2.5 hours or so, I turn it up to KILL after it's wrapped.

  2. #2
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    140

    Default

    Toothpick tender in the flat and the point and resting. Apparently both my thermometers have bitten the dust as I was getting readings incompatible with the laws of physics. Checked doneness by probing, it was done. Pulled, swaddled, and contemplating it's fate on the counter:



  3. #3
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    140

    Default

    So good, so easy.







  4. #4
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Smile

    Ia
    Mighty tasty looking brisket you have there. What time is dinner being served?

  5. #5
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    140

    Default

    Quote Originally Posted by Sodaking27 View Post
    Ia
    Mighty tasty looking brisket you have there. What time is dinner being served?
    1 PM local time, encore performance this evening.

  6. #6
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    152

    Default

    Ia_james,
    Nice bark. A beauty!
    Thanks!

  7. #7
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    693

    Default

    That brisket is a thing of beauty....
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  8. #8
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    140

    Default

    Thanks for the kind words fellas.

  9. #9
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    693

    Default

    What do you estimate total cook time was? And you pulled at 180 and wrapped and back in for another couple hours?
    Any time in after the foil was removed?
    Looking for a couple general guidelines for the weekend plan. Thanks!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  10. #10
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    140

    Default

    I figure around an hour a pound just for a rough estimate, brisket is done when brisket is done. When you turn it out onto your cutting board it should jiggle like it's made of jelly. I pulled, wrapped, and put back on at 180 in this instance as it went through the stall pretty quickly, if it is fighting it (still stalled after about 2 hrs.) I'll wrap it then. No time in with foil removed. I've found that with the meat I buy from my supplier around 201 seems to coincide with when it's done, this may vary for you.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •