my first brisket

[badger]

Hey all,

I started marinating my first brisket last night, 11.5#. I am using tk's DP marinade :o .

I am kind of worried after reading Okay - 11.5 hours in the 230-250 range. It's about 188 internal. Not bad for a 14 pounder. I'll let it go another 30-45 minutes, put another wrap of foil and towel around and into the cooler from TK's post.

So how long is that total (smoking in the bandera, wrapped in foil, then wrapped again and coolered) before the dino turn is ready to eat?

I was planning on putting mine in around 4:00am tomorrow morning and wanted to eat around 6:00 ar 7:00 pm, thats 14-15 hours at around 225. I was thinking about 5 hours smoked, 4 hours foiled, then 5 coolered :?:

Am I thinking straight? Here is a pic of brisket dipped in TK's DP sauce.

[david]

The brisket looks good, but whats up with the beer flavored water to the right?

[david]

Sounds pretty good. I did a 7-3/4 pounder this morning. Put it on at 5:30, and it was at 180ish by about 10:30. Put it in foil, and back into the cooker. I had to take it out at 11:30, when it hit 196. It's been in the cooler now for 3 hours, and it's down to 145. Only need it to hold another 2 hours for guests to come over.

I planned on this thing being in the bandera until 1:30. I think it may have more fat than I expected (I haven't sliced it yet), or 30 hours in TK's brisket juice made it extra tender and cookable.

The one thing I did different, was to use the cherry flavored Dr. Pepper. I picked it up by accident, and didn't want to go back out to the store Friday night.

[badger]

The brisket looks good, but whats up with the beer flavored water to the right?


I don't know what you are talking about? I don't see any water flavored beer? :D


I did a 7-3/4 pounder this morning. Put it on at 5:30, and it was at 180ish by about 10:30.

What temp did you have the smoker at?

[in2que]

I'm doing mine in the morning along with 18 pounds of ribs, chicken and sausage. Did the TK DP marinade at 4:00 PM yesterday. Threw some on the ribs too. With a lot of Southern Flavor :D

[badger]

I'm doing mine in the morning along with 18 pounds of ribs, chicken and sausage. Did the TK DP marinade at 4:00 PM yesterday. Threw some on the ribs too. With a lot of Southern Flavor :DI also am going to through some ribs and sausage in, how long do you think sauage will take smoked @ around 225 temp? I obviously have not smoked sauage yet :( , just grilled them.

[BigAl]

Hamms, damn haven't seen that beer for 40 years.....

[in2que]

I'm doing mine in the morning along with 18 pounds of ribs, chicken and sausage. Did the TK DP marinade at 4:00 PM yesterday. Threw some on the ribs too. With a lot of Southern Flavor :DI also am going to through some ribs and sausage in, how long do you think sauage will take smoked @ around 225 temp? I obviously have not smoked sauage yet :( , just grilled them.

I did sausage 2 weeks ago. Killer jalapeno from a great meat market referred to me from a fellow Q'er in Plano, TX :wink:

Mind you, they were raw so I smoked them for about 2 hours at 225. Used hickory logs as the fuel but added some cherry wood chunks as well. They turned out great. I will do them first then load the rack with chicken drumsticks for another 2 hours while the ribs and dino turd cook. Never have done drumsticks, but 2 hours should be okay. I will see.
Goin' to brine 'em first with a little Southern Flavor :D

Mark

[willkat98]

Mark
Do you really have So Flav?

[in2que]

Mark
Do you really have So Flav?

Is the Pope Catholic?

I use that black powder on friggin everything!

[david]

The brisket looks good, but whats up with the beer flavored water to the right?


I don't know what you are talking about? I don't see any water flavored beer? :D


I did a 7-3/4 pounder this morning. Put it on at 5:30, and it was at 180ish by about 10:30.

What temp did you have the smoker at?

Most of the time, the temps were between 220 - 250. I had one spike up to 300, but that was only for a few minutes.

I'm gonna have my work cut out for me here, but I'll persevere with my beervangalism. Repeat after me...Thou Shall NOT Drink Vile Swill... (actually, Hams is before my time. I cant complain about that one, but corona is nasty)

[david]

The one thing I did different, was to use the cherry flavored Dr. Pepper. I picked it up by accident, and didn't want to go back out to the store Friday night.
Things managed to turn out ok. Not my best brisket, but I'm sure willing to try TK's marinade again. Next time I think I'll skip the foil, there just isn't enough bark with it foiled up.

[Heath]

I found the same thing when I used the cooler method too. I prefer to do it all in the smoker. Problem is I overcooked my last one, left it to near the heat on the bottom. Just tore it apart and made sandwiches with it.

[badger]

I have to confess... I did alter the photo above after Daivd pointed out the corona that snuck into the picture. :lol:

So what temp is a whole packer brisket actually done at? I have read a alot that some cooler them at 180ish for a few hours. How much higher does the temp climb in the cooler and at what temp do you pull it out of the cooler and put it on the table?

[willkat98]

Mark
Do you really have So Flav?

Is the Pope Catholic?

I use that black powder on friggin everything!


Note to Self

If Mark is in the trading group, something other that So Flav

[BBQchef33]

John

Bottom lone.. its Done when its done.

For planning purposees, count on an hr to an hr:15 per lb.

Take it off at 185-190, wrap in foil and cooler if for as long as you can. Leave your nu-temp in the meat when you foil it and you will see you can go for another 6 hours coolered before you drop to the 140 mark. The longer you leave it, the better, but dont be afraid to start sliceing after an hr or 2 if you need to, but no less(imho). If it goes below, 140.. thats badd.. coodies are coming.

so an 11#, put in at 4am, out betweem 3-4pm @1 hr /lb. coolerer for 2-3 hrs be fine (TO EAT AROUND 7)

FYI

expect it to get stuck at a temp between 165 and 175 for a few hours. It aint dead, its just stuck. Once it breaks its threshold, where ever that may be, it will climb to 185comparitivly quickly, but when you see it stuck at some temp in that range, dont worry, it will move. Just go have a few beers. Thats where all the fibers/tissue/membranes/etc need to break down, and it may take an hour or 2 or 3. Once it hits 185-190..foil..cooler..and take a nap.

[badger]

Thanks Phil, for some reason I did not realise what I was asking. Any meat would be done when it reaches 185-190, and the cooler process slowly brings the temp down for a even longer cook. :idea: :oops: :idea:

I guess I got lucky when I bought my door plug. Under 10 degrees off. See attached pic.

I put the fatty side down on the grill, I don't know if it is good to sit in the fat when it cooks (fatty side being on top) or just the it drip from the bottom.

[david]

guess I got lucky when I bought my door plug. Under 10 degrees off. See attached pic.

That's cause you didn't buy the magic thremometer from NB. It's off by at least 50

[BBQchef33]

FATTY SIDE UP!!!!!! It self bastes. !!! always fatty side up. The fat renders off eventually anyway and what doesnt you can trim.

[badger]

I fliped her over after two hours, so fatty side is up now.

After 6 hours in the smoke, stuck the probe in and it is at 162. Threw on 2 slabs of pork spare ribs.

After 6 hours of using the Nu-Temp (thanks again Phil) I was able to sneak in a few short naps and have noticed that my door plug is almost right on for temps. :)

[Oldtimer]

Don't want to see Hamm's for 40 more years.

[badger]

10 hours later, pushing 183! Hope I do not eat it all before family gets here! :mrgreen:

[tommykendall]

10 hours later, pushing 183! Hope I do not eat it all before family gets here! :mrgreen:Looking good John. Mine's gone already.

[badger]

Here is the final results. The brisket was the talk of the night! My father in-law took almost every thing that was left over to share and brag at work the next day (works for PG&E for 33 years).

The Spare ribs were my best ever! I did 3 in smoke and 3 wrapped in foil (first time I ever wrapped ribs in foil).

The hot sausage were also great. I can't thank you guys enough for helping me turn out such great Q!

Here are two pics of the results.

[BBQchef33]

See that!!! We good for somethin..:)

stuff looks goooooooodd! gotta get me a brisket for the weekend. found some leftover point in the fridge tonight.. slice it and heated it up.. but it was nuttin but a tease.

[tommykendall]

Nice job John. See that thin section of fat in the center of the large uncut piece. That appears to be the connecting fat tissue that holds the point anf flat together. Your carving knofe will slide through that like butter, separating point from flat. No need to do it, I just started for the fark of it.

[badger]

Nice job John. See that thin section of fat in the center of the large uncut piece. That appears to be the connecting fat tissue that holds the point anf flat together. Your carving knofe will slide through that like butter, separating point from flat. No need to do it, I just started for the fark of it.Yeah, I still do not have a good understanding of the brisket and alot of other meat (hell, I am still learning about mine! :) ). I don't want to overwhelm you guys with too many dumb questions, and hopefully I can go to the Bash III so I can learn in person. :D

[chad]

You did a great job. It never hurts to have someone else braggin' about your cooking. :d