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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-11-2012, 05:41 PM   #16
El Ropo
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That brisket looks real nice. Gotta say I think your cook would go a bit faster and your fuel consumption would be reduced if you left the cooker closed. I wouldn't have even peeked at that thing till the internal temp hit 190.

Progress pics are nice and all, but not at the expense of a nice hassle free cook with great results.
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Old 08-11-2012, 06:30 PM   #17
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El Ropo - definitely agree. I'm still getting used to this cooker, so I have been monitoring it a bit closer than I probably need to. I think the biggest problem is with my start up. I think that it's just consuming too much during that time. It's settled way down after the first hour or two.

The brisket is at 188* and I'm planning to leave it all closed up until about 195*. Then I'll start probing.
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Old 08-11-2012, 06:38 PM   #18
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Dude, Mine is done!

Yours shouldn't be far behind. As has been said in the forums here, when you stick your temp probe into the meat, there's almost no resistance. The common term I've seen is that it feels like you're sticking the probe into warm butter. Now, granted, I can't imagine a big hunk of meat being that soft. But low and behold, it sure the heck is. And I mean it's almost a sexual experience sliding that temp probe into the hot, wet, juicy meat. It was so gratifying that I had to do it multiple times, back and forth, so slowly, again and .....


...oh....sorry.


Anyway....I've wrapped my (6.2 pound) brisket in foil and put it in a small cooler.
About two hours from now I'll take a bite.

Best wishes fellow newb.
Bob
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Old 08-11-2012, 06:48 PM   #19
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I'm right behind you bob! I just hit 195* and did a probe test. The point was perfect. The point is a little firm so I'm going to leave it for 30 more minutes. Enjoy!
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Old 08-11-2012, 07:06 PM   #20
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The wife is cooking beans, my mouth is watering, the iced mugs full of beer are going down smoothly, things are looking good....

It's a good day.

Bob
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Old 08-11-2012, 09:14 PM   #21
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Bob I hope your enjoying yours right now. We had to shorten up the sitting time because our kids were close to meltdown. It was still a VERY good piece of meat. Letting is sit longer would've definitely made it better though. I could actually taste a difference between the first bites and the last bites as I ate.

We also had to abort the burnt ends. We have to work tomorrow, and there won't be much time for required cleaning before work starts, so we need to get some rest and get the smoker cold so the water pan can be cleans and charcoal remnants cleared out. Overall, it was very good, and pretty juicy.

I hope y'all enjoyed the pics, I know I enjoyed eating what you're looking at!





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Old 08-11-2012, 09:17 PM   #22
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Wow! That looks great!
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Old 08-11-2012, 09:42 PM   #23
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Oh yeah, the Byron's Butt Rub in the background was going to get used on the burnt ends. It wasn't used for the main cook at all.
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Old 08-11-2012, 10:02 PM   #24
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that smoke ring is flat out gorgeous. That looks amazing.
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Old 08-11-2012, 10:13 PM   #25
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very nice! but how in the crap do you get a brisket packer for $21???? I'm getting ripped off!
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Old 08-11-2012, 11:22 PM   #26
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Fine looking Brisket, now I need a snack!
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Old 08-12-2012, 12:52 AM   #27
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You really nailed it! Not only is the smoke ring nice, but the bark is beautiful, and the meat on the slices looks perfectly cooked. Thumbs up dude.
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Old 08-12-2012, 12:53 AM   #28
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Fark me sideways, that chit looks phenomenal!!!!
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Old 08-12-2012, 02:07 AM   #29
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Old 08-12-2012, 02:30 AM   #30
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That looks great! Now I want to do another brisket... That is an awesome smoke ring too. I still have not gotten a really good smoke ring yet.

I'm really surprised you went through so much coal, even with opening the door a lot. I did a couple of pork butts last weekend and got a full 12 hours out of one load of coal, and I put too much in because it was still going strong when I pulled the butts. Very interesting...
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