First Brisket (pron) - Updated at 4 hrs 30 mins of cook - Page 2

El Ropo · 08-11-2012, 04:41 PM

That brisket looks real nice. Gotta say I think your cook would go a bit faster and your fuel consumption would be reduced if you left the cooker closed. I wouldn't have even peeked at that thing till the internal temp hit 190.

Progress pics are nice and all, but not at the expense of a nice hassle free cook with great results.

ccarter · 08-11-2012, 05:30 PM

El Ropo - definitely agree. I'm still getting used to this cooker, so I have been monitoring it a bit closer than I probably need to. I think the biggest problem is with my start up. I think that it's just consuming too much during that time. It's settled way down after the first hour or two.

The brisket is at 188* and I'm planning to leave it all closed up until about 195*. Then I'll start probing.

Bob in St. Louis · 08-11-2012, 05:38 PM

Dude, Mine is done!

Yours shouldn't be far behind. As has been said in the forums here, when you stick your temp probe into the meat, there's almost no resistance. The common term I've seen is that it feels like you're sticking the probe into warm butter. Now, granted, I can't imagine a big hunk of meat being that soft. But low and behold, it sure the heck is. And I mean it's almost a sexual experience sliding that temp probe into the hot, wet, juicy meat. It was so gratifying that I had to do it multiple times, back and forth, so slowly, again and .....

...oh....sorry.

Anyway....I've wrapped my (6.2 pound) brisket in foil and put it in a small cooler.
About two hours from now I'll take a bite.

Best wishes fellow newb.
Bob

ccarter · 08-11-2012, 05:48 PM

I'm right behind you bob! I just hit 195* and did a probe test. The point was perfect. The point is a little firm so I'm going to leave it for 30 more minutes. Enjoy!

Bob in St. Louis · 08-11-2012, 06:06 PM

The wife is cooking beans, my mouth is watering, the iced mugs full of beer are going down smoothly, things are looking good....

It's a good day.

Bob

ccarter · 08-11-2012, 08:14 PM

Bob I hope your enjoying yours right now. We had to shorten up the sitting time because our kids were close to meltdown. It was still a VERY good piece of meat. Letting is sit longer would've definitely made it better though. I could actually taste a difference between the first bites and the last bites as I ate.

We also had to abort the burnt ends. We have to work tomorrow, and there won't be much time for required cleaning before work starts, so we need to get some rest and get the smoker cold so the water pan can be cleans and charcoal remnants cleared out. Overall, it was very good, and pretty juicy.

I hope y'all enjoyed the pics, I know I enjoyed eating what you're looking at!

Teamfour · 08-11-2012, 08:17 PM

Wow! That looks great!

ccarter · 08-11-2012, 08:42 PM

Oh yeah, the Byron's Butt Rub in the background was going to get used on the burnt ends. It wasn't used for the main cook at all.

lowe&slow · 08-11-2012, 09:02 PM

that smoke ring is flat out gorgeous. That looks amazing.

porkingINpublic · 08-11-2012, 09:13 PM

very nice! but how in the crap do you get a brisket packer for $21???? I'm getting ripped off!

Bludawg · 08-11-2012, 10:22 PM

Fine looking Brisket, now I need a snack!

El Ropo · 08-11-2012, 11:52 PM

You really nailed it! Not only is the smoke ring nice, but the bark is beautiful, and the meat on the slices looks perfectly cooked. Thumbs up dude.

Smoothsmoke · 08-11-2012, 11:53 PM

Fark me sideways, that chit looks phenomenal!!!!

SmokinAussie · 08-12-2012, 01:07 AM

tom72 · 08-12-2012, 01:30 AM

That looks great! Now I want to do another brisket... That is an awesome smoke ring too. I still have not gotten a really good smoke ring yet.

I'm really surprised you went through so much coal, even with opening the door a lot. I did a couple of pork butts last weekend and got a full 12 hours out of one load of coal, and I put too much in because it was still going strong when I pulled the butts. Very interesting...

08-11-2012, 04:41 PM	#16
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	That brisket looks real nice. Gotta say I think your cook would go a bit faster and your fuel consumption would be reduced if you left the cooker closed. I wouldn't have even peeked at that thing till the internal temp hit 190. Progress pics are nice and all, but not at the expense of a nice hassle free cook with great results. __________________ 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)

08-11-2012, 05:30 PM	#17
ccarter Full Fledged Farker Join Date: 07-05-12 Location: Acworth, GA	El Ropo - definitely agree. I'm still getting used to this cooker, so I have been monitoring it a bit closer than I probably need to. I think the biggest problem is with my start up. I think that it's just consuming too much during that time. It's settled way down after the first hour or two. The brisket is at 188* and I'm planning to leave it all closed up until about 195*. Then I'll start probing. __________________ 18.5" WSM, Large BGE, Backwoods Party [COLOR="Blue"]Blue[/COLOR] BBQGuru DigiQ DX2 [COLOR="Blue"]Blue[/COLOR] Superfast Thermapen

08-11-2012, 05:38 PM	#18
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	Dude, Mine is done! Yours shouldn't be far behind. As has been said in the forums here, when you stick your temp probe into the meat, there's almost no resistance. The common term I've seen is that it feels like you're sticking the probe into warm butter. Now, granted, I can't imagine a big hunk of meat being that soft. But low and behold, it sure the heck is. And I mean it's almost a sexual experience sliding that temp probe into the hot, wet, juicy meat. It was so gratifying that I had to do it multiple times, back and forth, so slowly, again and ..... ...oh....sorry. Anyway....I've wrapped my (6.2 pound) brisket in foil and put it in a small cooler. About two hours from now I'll take a bite. Best wishes fellow newb. Bob __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

08-11-2012, 05:48 PM	#19
ccarter Full Fledged Farker Join Date: 07-05-12 Location: Acworth, GA	I'm right behind you bob! I just hit 195* and did a probe test. The point was perfect. The point is a little firm so I'm going to leave it for 30 more minutes. Enjoy! __________________ 18.5" WSM, Large BGE, Backwoods Party [COLOR="Blue"]Blue[/COLOR] BBQGuru DigiQ DX2 [COLOR="Blue"]Blue[/COLOR] Superfast Thermapen

08-11-2012, 06:06 PM	#20
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	The wife is cooking beans, my mouth is watering, the iced mugs full of beer are going down smoothly, things are looking good.... It's a good day. Bob __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

08-11-2012, 08:14 PM	#21
ccarter Full Fledged Farker Join Date: 07-05-12 Location: Acworth, GA	Bob I hope your enjoying yours right now. We had to shorten up the sitting time because our kids were close to meltdown. It was still a VERY good piece of meat. Letting is sit longer would've definitely made it better though. I could actually taste a difference between the first bites and the last bites as I ate. We also had to abort the burnt ends. We have to work tomorrow, and there won't be much time for required cleaning before work starts, so we need to get some rest and get the smoker cold so the water pan can be cleans and charcoal remnants cleared out. Overall, it was very good, and pretty juicy. I hope y'all enjoyed the pics, I know I enjoyed eating what you're looking at! __________________ 18.5" WSM, Large BGE, Backwoods Party [COLOR="Blue"]Blue[/COLOR] BBQGuru DigiQ DX2 [COLOR="Blue"]Blue[/COLOR] Superfast Thermapen

08-11-2012, 08:17 PM	#22
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Wow! That looks great! __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

08-11-2012, 08:42 PM	#23
ccarter Full Fledged Farker Join Date: 07-05-12 Location: Acworth, GA	Oh yeah, the Byron's Butt Rub in the background was going to get used on the burnt ends. It wasn't used for the main cook at all. __________________ 18.5" WSM, Large BGE, Backwoods Party [COLOR="Blue"]Blue[/COLOR] BBQGuru DigiQ DX2 [COLOR="Blue"]Blue[/COLOR] Superfast Thermapen

08-11-2012, 09:02 PM	#24
lowe&slow On the road to being a farker Join Date: 06-19-12 Location: cypress, texas	that smoke ring is flat out gorgeous. That looks amazing.

08-11-2012, 09:13 PM	#25
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar	very nice! but how in the crap do you get a brisket packer for $21???? I'm getting ripped off! __________________ Myron Mixon Smoker 60 h2o

08-11-2012, 10:22 PM	#26
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Fine looking Brisket, now I need a snack! __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

08-11-2012, 11:52 PM	#27
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	You really nailed it! Not only is the smoke ring nice, but the bark is beautiful, and the meat on the slices looks perfectly cooked. Thumbs up dude. __________________ 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)

08-11-2012, 11:53 PM	#28
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Fark me sideways, that chit looks phenomenal!!!!

08-12-2012, 01:07 AM	#29
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	__________________ A butterflies wings. About to bring down everything...

08-12-2012, 01:30 AM	#30
tom72 On the road to being a farker Join Date: 05-14-12 Location: Phoenix, AZ	That looks great! Now I want to do another brisket... That is an awesome smoke ring too. I still have not gotten a really good smoke ring yet. I'm really surprised you went through so much coal, even with opening the door a lot. I did a couple of pork butts last weekend and got a full 12 hours out of one load of coal, and I put too much in because it was still going strong when I pulled the butts. Very interesting... __________________ Backwoods Party / Traeger Lone Star Pellet Cooker / Char-Griller Outlaw / Cob-Style Wood-Fired Pizza Oven Always remember that [COLOR=red][I]you[/I][/COLOR] are [COLOR=red]unique[/COLOR] and [COLOR=red]special[/COLOR], just like [COLOR=red][I]everybody else[/I][/COLOR]. :mrgreen: