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Unread 02-24-2013, 09:01 AM   #16
Mr Baloo
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Brisket is my favorite... looks great!!!!
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Unread 02-24-2013, 09:24 AM   #17
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Quote:
Originally Posted by Skidder View Post
Looks great but move that smoker away from the wall a bit. Safety first!
Yeah good call. I had it tucked in close because last week it was pour down rain when I was doing a couple of Pork loins.

Wrapped it up in paper around 9 this morning. IT was about 180. Appears the 275 pit temp lasted throughout the night while I was cooking. I wouldnt be surprised to see it finish by 11. Which is about 2-3 hours sooner then I expected.
The smells is amazing. I also have a few potatoes I plan on throwing on there later today as well.
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Unread 02-24-2013, 09:28 AM   #18
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Quote:
Originally Posted by Bludawg View Post
Could you elaborate? Not really sure I understand. If you have something to add or if you think I am doing something wrong please share. A couple of smillies doesnt really help me.
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Unread 02-24-2013, 10:18 AM   #19
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Hour 7 and the sun is up and has really helped run the pit temp up and has helped melt some of this snow. Ive got 2 vents completely closed and one is just a sliver open. And its still around 260.

Finally hit the stall. Strange it didnt start till 180 and its been on 180 for the last hour and a half. Well thats about it I check back on it in another hour or 2.
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Unread 02-24-2013, 12:30 PM   #20
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8.5 hours in and it's getting pretty close. Point is done the flat is nearing 200 but still not probing well. Should be another 30 minutes. Pit temp had stabilized right at 240. Everything looks good. Will pull it and throw it in a cooler for a few hours before slicing.
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Unread 02-24-2013, 12:33 PM   #21
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Forgot to attach the photo. Sorry not the best photo with the sun and shade playing tricks.
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Unread 02-24-2013, 02:11 PM   #22
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Finally finished. Total time was 10 hours. Looks pretty good letting it rest for 15-20 minutes then its wrapped and held for another 2-3 hours ready for dinner will post a few of the finished product later.
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Unread 02-24-2013, 02:32 PM   #23
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Great lookin brisket! I look forward to the final photos.
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Unread 02-24-2013, 04:57 PM   #24
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Quote:
Originally Posted by kgressler View Post
Could you elaborate? Not really sure I understand. If you have something to add or if you think I am doing something wrong please share. A couple of smillies doesnt really help me.
I can only guess what he wanted to say, since I'm still half asleep, I'll hazard a guess.

If your pit wants to roll at 275, just roll with it. No need to go fussing with the vents. Some people around here go as high as 350, powering through cooks, it shaves many hours off the cook times with very little difference in final result.

Your thermo is in the point. Most people when using a thermo on brisket packers, poke it into the middle of the flat. The flat is all you are concerned with, the point will take care of itsself.

That about right blu?
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Unread 02-24-2013, 09:46 PM   #25
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Quote:
Originally Posted by Skidder View Post
Looks great but move that smoker away from the wall a bit. Safety first!

Also, it needs something nonflammable under it. Sitting on a bare wooden deck is not good.
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Unread 02-25-2013, 04:47 AM   #26
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Quote:
Originally Posted by El Ropo View Post
I can only guess what he wanted to say, since I'm still half asleep, I'll hazard a guess.

If your pit wants to roll at 275, just roll with it. No need to go fussing with the vents. Some people around here go as high as 350, powering through cooks, it shaves many hours off the cook times with very little difference in final result.

Your thermo is in the point. Most people when using a thermo on brisket packers, poke it into the middle of the flat. The flat is all you are concerned with, the point will take care of itsself.

That about right blu?
Ok gotchya on the pit temp sounds good. As far as taking the temp on the brisket. I took the temp in about 4-5 spots it just happens that it was in the point when I took the temp.

Doesnt matter. I pulled it at 207 in the flat and it was pretty tender but not the butta that people talk about. Let it rest and it was still "dry" I cant beleive I under cooked it and it makes no sense that i over cooked it. The flat just didnt turnout as I expected.The flat wasnt too bad where it was closest to the point but and near the bottom where the fat cap is/was.
The point was hard to slice. Very moist but just kind of fell apart when I sliced it. Perfect for being pulled.

Kind of frustrating really thought I had all my bases cover this time.
May be time to scrap brisket all together.
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Unread 02-25-2013, 06:48 AM   #27
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Default 2nd attempt at over night brisket

This is what happened to me on my first attempt! Gotta keep trying. Next weekend I'll try it again.
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Unread 02-25-2013, 06:51 AM   #28
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Don't give up, sounds like you're getting close except for the juicy factor. It happens to everyone, brisket is one of the more challenging cuts to master. But you will get it sooner than later if you keep trying. Thanks for the detailed posting on this cook.
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Unread 02-25-2013, 06:56 AM   #29
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Default Re: 2nd attempt at over night brisket

Ten hours could be a bit on the short side. I'd throw away the thermometer and just probe the flat until tender.
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Unread 02-25-2013, 10:51 AM   #30
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Quote:
Originally Posted by accuseal View Post
Ten hours could be a bit on the short side. I'd throw away the thermometer and just probe the flat until tender.
That's what I was thinking but with the IT temp at 207 would going higher just overcook it?
I was probing every 20-30 minutes after 195 and the flat just never relaxed.
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