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bmock 01-05-2013 10:03 AM

My first brisket
 
3 Attachment(s)
I've done butts, ribs and pork loins but this was my first try at a brisket.

I got a 10.5 pound brisket trimmed off the hard fat and rub it with one of Paul kirks sugarless Texas BBQ rub.

On the smoker at 250. Temps were in between 245-285. She was on for about 11 hours.

It's loosely wrapped in foil, soon I will wrap it tight and cooler it till the Bengals game kicks off. Who Dey?!

I will snap a pic when I slice it up. Hope she stays as juicy as it looks and sounds!!

Bludawg 01-05-2013 10:06 AM

Looks pretty good,

Big George's BBQ 01-05-2013 10:07 AM

Looking good so far

tyotrain 01-05-2013 10:20 AM

Looks great. Go Bengals


Have fun and happy smoking
BBQ UP

yakdung 01-05-2013 11:06 AM

Got to love the Akorn.

bmock 01-05-2013 11:13 AM

Quote:

Originally Posted by yakdung (Post 2317696)
Got to love the Akorn.

I love mine!


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Oldbob 01-05-2013 11:54 AM

Looks Great !!

MountainCityOutlaw 01-05-2013 12:09 PM

Yelp, that will work!!

Mattmo 01-05-2013 12:55 PM

Looks mighty good to me!

Mason Dixon Bowhunta 01-05-2013 02:04 PM

Looks good...but stop teasing and show us the final product sliced up

bmock 01-05-2013 08:49 PM

So I was disappointed with how it sliced up. I cooked it till it probed tender all over. About 11 hours. Since it was done this morning and I didn't want to eat it till late afternoon, I let it sit in a dish loosely tented with foil for about 40 minutes then I heavily wrapped it and coolered it till about 430 this afternoon. When i unwrapped it the flat was pretty tough. The point was in decent shape. Parts of it kinda had a pot roasty taste to it.

Any thoughts on where it went wrong? The long hold in the cooler? Cooked to long, not enough?

Thanks!

bmock 01-05-2013 09:06 PM

I'm starting to think I didn't cook it long enough. The flat was probing tender but it had a different feel than the point did. I seemingly could have dropped the probe right through point. Am I on to something!?!?


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Homebrewed Q 01-05-2013 09:46 PM

It certainly looked good, but I've had good looking briskets come out "pot roasty" as well. Lately I've been smoking briskets in the 10-12lb range at 240 for about 12 hours, foil after it gets a mahogany color (about 4-6 hours with pecan or oak smoke), and cooler until about an hour before I'm ready to serve, I'll unwrap it and let it sit on my cutting board to tighten up before slicing. Had good results with that lately.............Oh, and GO TEXANS!! (sorry, had to get that in there, but its out of the frying pan and into the fire for us next week....)

Dirtbuddy 01-05-2013 09:49 PM

Looks great from where i'm sitting :thumb:

bmock 01-05-2013 09:58 PM

Quote:

Originally Posted by Homebrewed Q (Post 2318430)
It certainly looked good, but I've had good looking briskets come out "pot roasty" as well. Lately I've been smoking briskets in the 10-12lb range at 240 for about 12 hours, foil after it gets a mahogany color (about 4-6 hours with pecan or oak smoke), and cooler until about an hour before I'm ready to serve, I'll unwrap it and let it sit on my cutting board to tighten up before slicing. Had good results with that lately.............Oh, and GO TEXANS!! (sorry, had to get that in there, but its out of the frying pan and into the fire for us next week....)

The bengals were bad and so was my brisket.... Guess I'll have to buy another and cook it longer. And not cooler it for so long.


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