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My first brisket on WSM
- Thread starter utahusker
- Start date
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- Dec 9, 2004
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Is it done yet?
:becky:
:becky:
savageford
is one Smokin' Farker
What app is that?
utahusker
Knows what a fatty is.
It's a free app called "BBQ Remote" programmed for the CyberQ.
utahusker
Knows what a fatty is.
Yep, it's a little tough:becky:
utahusker
Knows what a fatty is.
I forgot to take before pics, which is okay. It's hard to trim with 2 left hands full of thumbs.
sliding_billy
somebody shut me the fark up.
Hot and fast brisket steak. Yum! :twisted:
utahusker
Knows what a fatty is.
Put it in paper at 1530.
HeSmellsLikeSmoke
somebody shut me the fark up.
Are you cooking to a temp? Most good brisket cooks around here cook until it is probe tender in the thicket part of the flat no matter what the IT is.
utahusker
Knows what a fatty is.
No, I'm probing for tenderness. It's very tender in some spots, but gives a little resistance towards the bottom in others on the flat. I think its close, but not quite.
Any suggestions? In other words, does it look okay?
utahusker
Knows what a fatty is.
It probed tender in the thick part of the flat, and it's in the cooler.
utahusker
Knows what a fatty is.
pulled it out and sliced. It's pretty good for my first time, but the bottom of the thin part of the flat is a little tough, but not too bad. Most of it is very moist and tender.
utahusker
Knows what a fatty is.
Burnt ends sauced and back in the cooker.
- Joined
- Dec 9, 2004
- Messages
- 42,755
- Reaction score
- 35,619
- Points
- 113
- Location
- Wandering, but not lost
Looks good!
chicagokp
Babbling Farker
Looks good!
Here's what happened. I know because I've done it before. First know what probe tender really is in the thickest part of the flat and from your last set of pics, it looks like you wrapped it up in a blanket and it continued to cook until it was overdone and that's the reason it flaked.
Reading what the folks are doing here, I've found the brisket end game is all important. Once I pull one at probe tender, I'll let it cool down loosely tin foiled until the IT is about 150*F. That may be 1.5 hours.
Just some FYI. I'm no master at it. On the up side, bet it tastes great!
One more thing, I'll never again do a packer brisket that is not Choice or above.
Good Luck!
Reading what the folks are doing here, I've found the brisket end game is all important. Once I pull one at probe tender, I'll let it cool down loosely tin foiled until the IT is about 150*F. That may be 1.5 hours.
Just some FYI. I'm no master at it. On the up side, bet it tastes great!
One more thing, I'll never again do a packer brisket that is not Choice or above.
Good Luck!
utahusker
Knows what a fatty is.
It really didn't flake, it was just a little more tough on the fat cap side. I removed the point for the burnt ends, that may be what you're seeing.
Thank you for the advice on (not) using towels, I didn't know about that. Any criticism and advice are welcomed.
Thank you for the advice on (not) using towels, I didn't know about that. Any criticism and advice are welcomed.
sliding_billy
somebody shut me the fark up.
Looks pretty good.
