Vince B
is one Smokin' Farker
I know that's kind of a messed up title ain't it! Here's my story. Last weekend I had a taste for brisket so went to the store and picked up a 9lb full packer. My plan was to low and slow it over night with single digit temps outside. I started up my wsm using a good amount pecan and cherry mixed into some KF. Packed the ring with as much as I could until it was almost falling out. Started a chimney with maybe 15 coals and went to get the brisket trimmed a bit. Then I rubbed it using a Wolfe Original Rub which is a family favorite. Here are a couple pic's.
My first mistake was I started this brisket way to early for an overnighter. My plan was to smoke the brisket to 195-200* and cooler until noonish for the football games last Sunday. I cooked this fat side up to see if it helped make the brisket more tender than others that I have done fat down. I know that normally it takes 1 hr to 1.5 hrs per lb. Well after trimming the fat down on this cut I think I had around 7.5 lbs. Put the brisket on at 8:30pm and monitored the wsm temps until sometime after midnight and went to sleep.
I set my alarm on my E73 for 225-250* grate temp and a meat temp of 180*. Sometime in the night I think either the meat temp or pit temp went over and I must have shut the alarm off and fell back asleep. I wake back up at 5:00am and look over at the mav to see where I was at. Oh no!:doh: Pit temp at 270* and the brisket temp at 207*.
I get up and run outside with a pan to pull the brisket off. Pull the lid and man this thing has a bark like I have never before accomplished. Get back in the house and I'm thinking man should I foil and cooler or do I just slice it and toss it in the fridge to reheat later? Huum Well after about twenty minutes I decide to slice it and just put it in the fridge.
Separate the point and then started to slice the flat. As I start to slice mind you I'm half asleep and can't remember which way the gain was going in the flat. I start cutting and man this thing is shredding. I then remember that the grain kind of ran sideways-ish so I turn it and start slicing again. Better slices but for the most part you could take a slice pull it apart with no knife needed here! I took the point and just chopped it up. I figured what we did not eat I was going to use to make chili with later in the week. Which was great BTW!
Here are some pic's of the sliced brisket.
Well to my surprise I think this was one of the better briskets I have made. I think that maybe I have not been bringing the temps up high enough and well what I thought was ruined was pretty darn good. Anyone else have these results with taking your brisket to a higher finished temp? Sorry for the low quality cell pic's! Thanks fo viewing. Vince
My first mistake was I started this brisket way to early for an overnighter. My plan was to smoke the brisket to 195-200* and cooler until noonish for the football games last Sunday. I cooked this fat side up to see if it helped make the brisket more tender than others that I have done fat down. I know that normally it takes 1 hr to 1.5 hrs per lb. Well after trimming the fat down on this cut I think I had around 7.5 lbs. Put the brisket on at 8:30pm and monitored the wsm temps until sometime after midnight and went to sleep.
I set my alarm on my E73 for 225-250* grate temp and a meat temp of 180*. Sometime in the night I think either the meat temp or pit temp went over and I must have shut the alarm off and fell back asleep. I wake back up at 5:00am and look over at the mav to see where I was at. Oh no!:doh: Pit temp at 270* and the brisket temp at 207*.
I get up and run outside with a pan to pull the brisket off. Pull the lid and man this thing has a bark like I have never before accomplished. Get back in the house and I'm thinking man should I foil and cooler or do I just slice it and toss it in the fridge to reheat later? Huum Well after about twenty minutes I decide to slice it and just put it in the fridge.
Separate the point and then started to slice the flat. As I start to slice mind you I'm half asleep and can't remember which way the gain was going in the flat. I start cutting and man this thing is shredding. I then remember that the grain kind of ran sideways-ish so I turn it and start slicing again. Better slices but for the most part you could take a slice pull it apart with no knife needed here! I took the point and just chopped it up. I figured what we did not eat I was going to use to make chili with later in the week. Which was great BTW!
Here are some pic's of the sliced brisket.
Well to my surprise I think this was one of the better briskets I have made. I think that maybe I have not been bringing the temps up high enough and well what I thought was ruined was pretty darn good. Anyone else have these results with taking your brisket to a higher finished temp? Sorry for the low quality cell pic's! Thanks fo viewing. Vince
