cameraman
Babbling Farker
coulda been worse
Started the fire at 1 am
and the smoke looked good.
Put the meat on at 2 am. The temp was 225.
Checked on it about 4 am and it was showing promise. Turned the fat cap up and added some briquets (Kingsford competition with mesquite chunks).
Came back at about 5:45 am and the fire was holding at about 240. I rotated the meat added fuel and headed back to bed.
This went on until about 3:30. (At one point mid morning the fire dropped to 180 and I stoked it back up.) At 3:30 the probe went in like butter and even though the temperature was only 185 I remembered my master's voice who said it's about the probe, not the temperature. So off it came. The point was separated and put back on for two hours. I sliced a piece off the end of the flat and it was heaven. It was then wrapped and put in a chest that had been filled with hot water and emptied. There were towels all around.
At 5:30 I pulled the point, cut it up, mixed it up with some souce, put it in a pan, covered it and put it back on the fire.
At 6:30 I pulled the burnt ends off the fire, and cut up the flat.
The burnt ends were delicious. The ends of the flat were delicious. The center could only be described as dense. Everybody enjoyed their meal and for a first outing, I'm not disappointed. After all, brisket is a journey, not a destination. Thanks to all who offered advice.
Started the fire at 1 am
and the smoke looked good.
Put the meat on at 2 am. The temp was 225.
Checked on it about 4 am and it was showing promise. Turned the fat cap up and added some briquets (Kingsford competition with mesquite chunks).
Came back at about 5:45 am and the fire was holding at about 240. I rotated the meat added fuel and headed back to bed.
This went on until about 3:30. (At one point mid morning the fire dropped to 180 and I stoked it back up.) At 3:30 the probe went in like butter and even though the temperature was only 185 I remembered my master's voice who said it's about the probe, not the temperature. So off it came. The point was separated and put back on for two hours. I sliced a piece off the end of the flat and it was heaven. It was then wrapped and put in a chest that had been filled with hot water and emptied. There were towels all around.
At 5:30 I pulled the point, cut it up, mixed it up with some souce, put it in a pan, covered it and put it back on the fire.
At 6:30 I pulled the burnt ends off the fire, and cut up the flat.
The burnt ends were delicious. The ends of the flat were delicious. The center could only be described as dense. Everybody enjoyed their meal and for a first outing, I'm not disappointed. After all, brisket is a journey, not a destination. Thanks to all who offered advice.