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04-10-2008, 11:07 AM
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#1 |
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Full Fledged Farker
 
Join Date: 08-25-07
Location: Charleston, SC
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Plateau Continued (with pron this time)
OK. So after 5+ hours my brisket was still at about 140*. So I pulled it and wrapped it and put the temp up to 270. Had just moved up one degree after another hour. At this point it was time to add more charcoal to the bandera and so I decided since it was foiled, etc. to go ahead and bring it inside (I had started preheating the over to 270 about 30 minutes prior.
Well after a couple more hours we were just at 175* and it was getting late and the wife wanted to eat (I did to to be honest) so I pulled it out, opened the foil and cut off just over 3 portions worth from the flat. Re-wrapped in foil and returned to the oven to finish. Dropped the temp back down to my normal cooking temp of 230. Here are two shots of the portion I cut off for immediate consumption. The first slice: and then completely sliced: It was very juicy and a fairly tender but certainly not "done" tender. The slices were eat right away or risk them drying up. I assume this is because I did not let it rest. The rest of the brisket I let continue to cook and it had still not reached 195* at 11PM (just at 180*) and the probe test still registered resistance. So I returned it to the oven a 230* and took the remote alarm up to my room with me. It never went off all night. I came down and it was at 188*. I did have another probe in the point but it was not a remote. It was registering 202*. I would have thought the flat would have when higher in temps before the point. Go figure. Anyway, the probe test passed with flying colors and she jiggled like jello so I re-wrapped and put in the cooler to rest for a few hours. Going to slice and add new pics after lunch. Total cook time was 7AM yesterday to 8 AM today so a total of 21 hours at temps ranging from 230* to 270* (not including drops when I had to add fuel). I have had some long cooks, but this takes the cake.
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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04-10-2008, 11:21 AM
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#2 |
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is One Chatty Farker
Join Date: 10-20-07
Location: doerun, ga
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looks verry eatable to me!!
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weber kettle brinkman gourmet smoker smokey joe brinkman smoker big azz upright smoker really ugly UDS kingsford kettle grill weber smokey joe platnium big gas grill (sorry!) |
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04-10-2008, 11:31 AM
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#3 |
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On the road to being a farker
Join Date: 04-02-08
Location: Austin Texas
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Great smoke ring!!
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04-10-2008, 11:45 AM
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#4 | ||
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somebody shut me the fark up.
  
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Quote:
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04-10-2008, 12:00 PM
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#5 |
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Knows what a fatty is.
Join Date: 08-31-07
Location: Regina, SK
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The leaner the meat, the longer it takes. I had a 22hr brisket flat that was only 3.5lbs. I feel your pain :)
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04-10-2008, 12:07 PM
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#6 |
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Quintessential Chatty Farker
Join Date: 07-14-06
Location: Wyocena, WI
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It's done when it's done!
And that is some fine lookin' brisket, I might add.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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04-10-2008, 12:11 PM
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#7 |
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somebody shut me the fark up.
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I'd hit on it!!!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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04-10-2008, 12:48 PM
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#8 |
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Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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Here are some updated pics from the cook. This is after resting 2+hours. Obviously I should have checked a couple of times during the night as I think we have an over cook (for texture anyway).
Could not get the flat to slice and it shredded instead. The point pulled like a pork shoulder so I went ahead and did that and separated the fat. Here are a couple shots of the shredded flat and the pulled point. It was very tender and moist. Guess it just broke down too far. I had hopped to cube the point and make my first crack at burnt ends but something to look forward to next time.
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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04-10-2008, 09:44 PM
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#9 |
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is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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nice looking pron! you're making me hungry! :)
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Matt Head Cook Water Tower BBQ Coming this Fall.......BWS Extended Party! BWS Competitor (sold 2012) WSM - 18.5" - 2009 (sold 2011) WSM - 18.5" - 2004 (sold 2010) Superfast Orange Thermopen KCBS CBJ, Railroad Detective |
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04-10-2008, 09:49 PM
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#10 | |
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Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, NE USA
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Quote:
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"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. |
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04-11-2008, 09:00 AM
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#11 |
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is one Smokin' Farker
Join Date: 06-13-07
Location: Parkville, Mo
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That pulled point looks great.
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Chad B Butts A Fire BBQ Team NB Bandera Webber Kettle Backwoods Party Pro Q Excel 20 |
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04-11-2008, 09:10 AM
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#12 |
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is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
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just cant rush good bbq..but it looks like in the end you came out ok
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--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics, Backwoods Party Backwoods Chubby Brinkmann Cimmarron Offset Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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