First Brisket Ever - Page 2

jeffsee · 04-03-2011, 09:12 PM

Here is the finished product:

Pulled it at 185.

Probably could have/should have gone another hour.

It was just a 3 pounder.

It WAS tender, but had room for more.

Biggest compliment from the wife was that it wasn't too smokey.

Wife not happy with the taste of the meat itself (not the rub, etc). She asked if I would try a rump roast, instead. I told her chuck would be a better option.

NorthwestBBQ · 04-03-2011, 09:25 PM

Awesome job, bro!

Dallas Dan · 04-03-2011, 09:29 PM

Good job!

deepsouth · 04-03-2011, 09:31 PM

looks awesome!

gtr · 04-03-2011, 09:36 PM

Nice pron - looks like you're off to a great start. Did you like the taste?

jeffsee · 04-03-2011, 09:47 PM

Quote:

Originally Posted by gtr

Nice pron - looks like you're off to a great start. Did you like the taste?

I DID like the taste. Nice mixture of the rub and mop; just hoping for a bit more tenderness next time.

Boshizzle · 04-03-2011, 10:22 PM

Nicely done!

txschutte · 04-03-2011, 10:26 PM

jeffsee, how did you determine that it was done cooking??

I'm sure you heard it before, but if you use a probe (thermometer probe, pocket thermo, ice pick, etc.) and you can slide the probe into the meat with little resistance at around 190* or so (like butta), you have achieved the tenderness you are searching for.

jeffsee · 04-03-2011, 11:04 PM

Quote:

Originally Posted by txschutte

jeffsee, how did you determine that it was done cooking??

I'm sure you heard it before, but if you use a probe (thermometer probe, pocket thermo, ice pick, etc.) and you can slide the probe into the meat with little resistance at around 190* or so (like butta), you have achieved the tenderness you are searching for.

Oh....I know. The usual problem occurred. My wife didn't want to wait an additional hour or so. Honestly, I nailed the taste. I will do the same method next time and just ignore her.

BobBrisket · 04-03-2011, 11:06 PM

Very nice!

BRBBQ · 04-03-2011, 11:10 PM

Looking real good

landarc · 04-03-2011, 11:41 PM

Looks pretty good to me.

jeffsee · 04-04-2011, 04:51 PM

Took the leftovers into school today. Set the crock pot on low for about three hours. English department had some and liked it. Gave the last of it to my students. They loved it-I might finally get the apple wood I've been having trouble locating.

Jeff See

Sent from my iPod touch using Tapatalk

bover · 04-04-2011, 04:55 PM

Looks great and heck yeah...try a chuckie if she wants more beef flavor. You will not be disappointed!

04-03-2011, 09:12 PM	#16
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI Downloads: 0 Uploads: 0	Here is the finished product: Pulled it at 185. Probably could have/should have gone another hour. It was just a 3 pounder. It WAS tender, but had room for more. Biggest compliment from the wife was that it wasn't too smokey. Wife not happy with the taste of the meat itself (not the rub, etc). She asked if I would try a rump roast, instead. I told her chuck would be a better option. __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

04-03-2011, 09:25 PM	#17
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Awesome job, bro! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

04-03-2011, 09:29 PM	#18
Dallas Dan is one Smokin' Farker Join Date: 02-28-11 Location: Dallas, Texas Downloads: 0 Uploads: 0	Good job! __________________ BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen

04-03-2011, 09:31 PM	#19
deepsouth Quintessential Chatty Farker Join Date: 04-21-10 Location: Biloxi, MS Downloads: 0 Uploads: 0	looks awesome! __________________ Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen

04-03-2011, 09:36 PM	#20
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Nice pron - looks like you're off to a great start. Did you like the taste? __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

04-03-2011, 10:22 PM	#22
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Nicely done! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

04-03-2011, 10:26 PM	#23
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	jeffsee, how did you determine that it was done cooking?? I'm sure you heard it before, but if you use a probe (thermometer probe, pocket thermo, ice pick, etc.) and you can slide the probe into the meat with little resistance at around 190* or so (like butta), you have achieved the tenderness you are searching for. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

04-03-2011, 11:06 PM	#25
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Very nice! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

04-03-2011, 11:10 PM	#26
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	Looking real good __________________ Stumps Baby/UDS

04-03-2011, 11:41 PM	#27
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Looks pretty good to me. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-04-2011, 04:51 PM	#28
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI Downloads: 0 Uploads: 0	Took the leftovers into school today. Set the crock pot on low for about three hours. English department had some and liked it. Gave the last of it to my students. They loved it-I might finally get the apple wood I've been having trouble locating. Jeff See Sent from my iPod touch using Tapatalk __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

04-04-2011, 04:55 PM	#29
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	Looks great and heck yeah...try a chuckie if she wants more beef flavor. You will not be disappointed! __________________ Josh [URL="https://plus.google.com/105803044811423652815"]Google+[/URL] KCBS CBJ #56828 Team [URL="http://www.bigskysmokers.com"]Big Sky BBQ[/URL] [B]UDS, Weber OTG, Maverick ET-732, Mega-Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen [/B][I]"If I were just a bit more humble, I'd be perfect"[/I]

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