Probe test on foiled brisket? - Page 2

Big Dan · 03-01-2013, 05:43 PM

Personally, I use butcher paper instead of foil. The reason is that foil will ruin your bark, whereas Butcher paper will allow the meat to "breathe" better and keep your bark nice and crispy crunchy. To test, just ram that probe right through, but don't go all the way through. Post pictures of your cook too.

bmoorhouse · 03-02-2013, 06:22 AM

It's a horrible picture, but it is on the grill. I injected last night, applied the rub this morning, and had it on the grill by 0630.

Next step is to foil it at 150 degrees with some of the left over beef broth from the injection.

SmokeWatcher · 03-02-2013, 07:03 AM

Lookin' mighty good!

bmoorhouse · 03-02-2013, 07:55 AM

Thanks. The meats internal temp is rising steadily. It rose right through 150 with no sign of stall, so I did not foil it. I read several posts from people who tent at 175, so I might do it then.

My only other problem is that I opened the grill to check the water level in the drip pan about 20 minutes ago, and though the temp of the grill came back up, it has steadied out at 210. I have opened the vents more, but it still isn't rising.

John Bowen · 03-02-2013, 08:08 AM

did you pour water in your drip pan?

bmoorhouse · 03-02-2013, 08:15 AM

No, it didn't need any yet. The temp has since risen though and is now steady at 235.

jonboy · 03-02-2013, 08:41 AM

How long will you smoke the carrots for?

I love smoked carrots.
jon

bmoorhouse · 03-02-2013, 09:08 AM

Ha! Actually, I just had to replace my carrots. I don't have a clip or a potato for my ambient probe, so I tried using the carrot instead. Of course, once it dried out, my probe was almost laying on the grill.

bmoorhouse · 03-02-2013, 01:50 PM

Probe tender and off the grill at 203 degrees.

Unfortunately, my drip tray dried out and burned so no au jus from there :( Hopefully I will get some in the foil as it rests...

tish · 03-02-2013, 03:40 PM

Looks great! Post more pics after you slice it up.

bmoorhouse · 03-02-2013, 07:21 PM

It actually turned out awesome, even my wife thought so. It did cool a lot more than I wanted before we cut and served it, but it was tender and moist throughout.

landarc · 03-02-2013, 07:22 PM

Nice cook, glad it worked out

Buried In Smoke · 03-02-2013, 07:29 PM

Looks like it turned out great for ya.

wct · 03-02-2013, 10:42 PM

Very nice job.

03-02-2013, 06:22 AM	#17
bmoorhouse Is lookin for wood to cook with. Join Date: 08-20-12 Location: Norfolk, VA Downloads: 0 Uploads: 0	It's a horrible picture, but it is on the grill. I injected last night, applied the rub this morning, and had it on the grill by 0630. Next step is to foil it at 150 degrees with some of the left over beef broth from the injection. Last edited by bmoorhouse; 03-02-2013 at 06:25 AM.. Reason: Photo was way too big!!!

03-02-2013, 07:03 AM	#18
SmokeWatcher is one Smokin' Farker Join Date: 05-06-07 Location: Florence, Az Downloads: 0 Uploads: 0	Lookin' mighty good! __________________ Never miss an opportunity to shut up. UDS #1 UDS #2 Weber Platinum http://www.bbq-brethren.com/forum/album.php?u=4647

03-02-2013, 03:40 PM	#25
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Looks great! Post more pics after you slice it up. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

03-02-2013, 07:22 PM	#27
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nice cook, glad it worked out __________________ "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

03-02-2013, 07:29 PM	#28
Buried In Smoke Knows what a fatty is. Join Date: 08-07-12 Location: Dearborn, MI Downloads: 0 Uploads: 0	Looks like it turned out great for ya. __________________ UDS, UDS/Weber hybrid a.k.a.- "The Meat Silo", Large BGE, Homemade 30# tank grill, 22.5" Weber Kettle, Brinkmann Pro SZ charcoal grill that won't die. 80 gallon air tank RF has begun!

03-01-2013, 05:43 PM	#16
Big Dan Knows what a fatty is. Join Date: 09-02-12 Location: Coastal Bend Downloads: 0 Uploads: 0	Personally, I use butcher paper instead of foil. The reason is that foil will ruin your bark, whereas Butcher paper will allow the meat to "breathe" better and keep your bark nice and crispy crunchy. To test, just ram that probe right through, but don't go all the way through. Post pictures of your cook too.

03-02-2013, 07:55 AM	#19
bmoorhouse Is lookin for wood to cook with. Join Date: 08-20-12 Location: Norfolk, VA Downloads: 0 Uploads: 0	Thanks. The meats internal temp is rising steadily. It rose right through 150 with no sign of stall, so I did not foil it. I read several posts from people who tent at 175, so I might do it then. My only other problem is that I opened the grill to check the water level in the drip pan about 20 minutes ago, and though the temp of the grill came back up, it has steadied out at 210. I have opened the vents more, but it still isn't rising.

03-02-2013, 08:08 AM	#20
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	did you pour water in your drip pan?

03-02-2013, 08:15 AM	#21
bmoorhouse Is lookin for wood to cook with. Join Date: 08-20-12 Location: Norfolk, VA Downloads: 0 Uploads: 0	No, it didn't need any yet. The temp has since risen though and is now steady at 235.

03-02-2013, 08:41 AM	#22
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	How long will you smoke the carrots for? I love smoked carrots. jon

03-02-2013, 09:08 AM	#23
bmoorhouse Is lookin for wood to cook with. Join Date: 08-20-12 Location: Norfolk, VA Downloads: 0 Uploads: 0	Ha! Actually, I just had to replace my carrots. I don't have a clip or a potato for my ambient probe, so I tried using the carrot instead. Of course, once it dried out, my probe was almost laying on the grill.

03-02-2013, 01:50 PM	#24
bmoorhouse Is lookin for wood to cook with. Join Date: 08-20-12 Location: Norfolk, VA Downloads: 0 Uploads: 0	Probe tender and off the grill at 203 degrees. Unfortunately, my drip tray dried out and burned so no au jus from there :( Hopefully I will get some in the foil as it rests...

03-02-2013, 07:21 PM	#26
bmoorhouse Is lookin for wood to cook with. Join Date: 08-20-12 Location: Norfolk, VA Downloads: 0 Uploads: 0	It actually turned out awesome, even my wife thought so. It did cool a lot more than I wanted before we cut and served it, but it was tender and moist throughout.

03-02-2013, 10:42 PM	#29
wct Knows what a fatty is. Join Date: 08-09-12 Location: Colville, Washington Downloads: 0 Uploads: 0	Very nice job. __________________ John Rec-Tec#1165, Traeger 075 Texan (1990's model), Weber Genesis E-330, Bradley digital 6 Shelf Smoker