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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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02-24-2013, 09:01 AM | #16 |
Got Wood.
Join Date: 05-04-12
Location: Belle Chasse, LA
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Brisket is my favorite... looks great!!!!
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Look for the Bear Necessities... |
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02-24-2013, 09:24 AM | #17 | |
Knows what a fatty is.
Join Date: 12-06-12
Location: Maryville IL
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Quote:
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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02-24-2013, 09:28 AM | #18 |
Knows what a fatty is.
Join Date: 12-06-12
Location: Maryville IL
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02-24-2013, 10:18 AM | #19 |
Knows what a fatty is.
Join Date: 12-06-12
Location: Maryville IL
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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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02-24-2013, 12:30 PM | #20 |
Knows what a fatty is.
Join Date: 12-06-12
Location: Maryville IL
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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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02-24-2013, 12:33 PM | #21 |
Knows what a fatty is.
Join Date: 12-06-12
Location: Maryville IL
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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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02-24-2013, 02:11 PM | #22 |
Knows what a fatty is.
Join Date: 12-06-12
Location: Maryville IL
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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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02-24-2013, 02:32 PM | #23 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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Great lookin brisket! I look forward to the final photos.
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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02-24-2013, 04:57 PM | #24 | |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Quote:
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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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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Thanks from:---> |
02-24-2013, 09:46 PM | #25 | |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Quote:
Also, it needs something nonflammable under it. Sitting on a bare wooden deck is not good.
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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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02-25-2013, 04:47 AM | #26 | |
Knows what a fatty is.
Join Date: 12-06-12
Location: Maryville IL
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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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02-25-2013, 06:48 AM | #27 |
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
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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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02-25-2013, 06:51 AM | #28 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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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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Kettleheads Anonymous Charter Member |
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02-25-2013, 06:56 AM | #29 |
On the road to being a farker
Join Date: 08-17-11
Location: Strongsville, Ohio
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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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[SIZE=3][FONT=Impact][COLOR=red]RUB-A-RIB-RIB BBQ[/COLOR][/FONT][/SIZE] Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser CBJ |
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02-25-2013, 10:51 AM | #30 | |
Knows what a fatty is.
Join Date: 12-06-12
Location: Maryville IL
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Quote:
I was probing every 20-30 minutes after 195 and the flat just never relaxed. |
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