OMG My First Brisket.... At Last! - Page 2

deguerre · 06-15-2013, 08:03 AM

Quote:

Originally Posted by JohnHB

Hey Bucc why are you letting the interlopers discuss an Aussie cook up.!

Nah. Now, Sherman, HE was an interloper. Ask any Georgian. We're just gnats, buzzing around, like...

SmokinAussie · 06-15-2013, 08:45 AM

Quote:

Originally Posted by deguerre

OMG! Like, TMI! LOL! Like, TOTALLY!!! Will you be my BFF?

Hey Guerry, I'm sorry I forgot the "farkin" in the OMG.

I really shoulda said OMFG. Cause it's a big deal for me..

Anyway, off to bed soon.. Brisky is ON...

No lookies until the morning..

Loving my 22'5 Bullet Bill WSM with Marty's Handles

See you all in the morning. I'm off for a cuddle in the sack..

Cheers

Bill

deguerre · 06-15-2013, 08:50 AM

I think you're gonna NAIL it, Bill. Excellent looking brisket and the spice choice was perfect. Happy dreams!

Ron_L · 06-15-2013, 09:10 AM

Quote:

Originally Posted by deguerre

I think you're gonna NAIL it, Bill.

Are we still talking brisket here?

Nice looking brisket, Bill! I hope everything goes well while you "cuddle"

deguerre · 06-15-2013, 09:12 AM

Quote:

Originally Posted by Ron_L

Are we still talking brisket here?

Not after his last post in the DM.

code3rrt · 06-15-2013, 09:18 AM

Well ..........whatever we're talking about.......
GO BILL........GO BILL..........GO BILL!!!!!!!!!!!!!!!

KC

CharredApron · 06-15-2013, 09:22 AM

Is the OMFG done yet?

Titch · 06-15-2013, 05:15 PM

Attachment 80655

HeSmellsLikeSmoke · 06-15-2013, 05:25 PM

I like every thing I see about this cook. Great looking hunk of beef, simple rub and a WSM left alone to do its overnight magic.

Gotta very good feeling about how this is going to turn out.

SmokinAussie · 06-15-2013, 05:50 PM

G'Day Bruces...

Well, Had my first look at 8:30hrs. That's about 9 hours in...

The smell is just unbelievable and the colour is great! I can't believe how much it has shrunk!

Anyway, I had my Maverick on my bedside table. Twice though the night I woke up checked the temp. 260F and 265F respectively. When I woke up this morning it was running at 286F. I'd run out of water.. the fire still has hours and hours of life in it yet.

Anyway, it probed like butter through almost all of the meat. Just one tiny spot along the leading edge of the flat is still not ready...

What do I do here.... wait longer or pull it off now??? I did not think it would be ready this soon. Do I foil or leave it uncovered?

Cheers!

Bill

Ron_L · 06-15-2013, 05:55 PM

If it's probing tender in the thickest part of the flat, take it off, wrap it in a couple of layers of foil and stash it in a dry cooler with some towels or newspaper for insulation until you're ready to eat. I like a minimum of two hours cooler time for briskets.

Ron_L · 06-15-2013, 05:55 PM

BTW, it looks great!

HeSmellsLikeSmoke · 06-15-2013, 05:56 PM

The leading end of the flat usually dries out for me and probes tough for me too.

If it probes well everywhere else, I would pull it, wrap in butcher paper or foil and let it rest wrapped in towels in a warm cooler for 2-4 hours before serving.

landarc · 06-15-2013, 06:00 PM

That is coming along fine, you are going good Bill

landarc · 06-15-2013, 06:01 PM

I assume you pulled it by now? Wrapped and resting for at least 2 hours before cutting

06-15-2013, 08:50 AM	#18
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I think you're gonna NAIL it, Bill. Excellent looking brisket and the spice choice was perfect. Happy dreams! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-15-2013, 09:18 AM	#21
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Well ..........whatever we're talking about....... GO BILL........GO BILL..........GO BILL!!!!!!!!!!!!!!! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

06-15-2013, 09:22 AM	#22
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Is the OMFG done yet? __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

06-15-2013, 05:15 PM	#23
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Attachment 80655 __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: Last edited by Titch; 03-17-2021 at 01:31 AM..

06-15-2013, 05:25 PM	#24
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I like every thing I see about this cook. Great looking hunk of beef, simple rub and a WSM left alone to do its overnight magic. Gotta very good feeling about how this is going to turn out. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

06-15-2013, 05:50 PM	#25
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	G'Day Bruces... Well, Had my first look at 8:30hrs. That's about 9 hours in... The smell is just unbelievable and the colour is great! I can't believe how much it has shrunk! Anyway, I had my Maverick on my bedside table. Twice though the night I woke up checked the temp. 260F and 265F respectively. When I woke up this morning it was running at 286F. I'd run out of water.. the fire still has hours and hours of life in it yet. Anyway, it probed like butter through almost all of the meat. Just one tiny spot along the leading edge of the flat is still not ready... What do I do here.... wait longer or pull it off now??? I did not think it would be ready this soon. Do I foil or leave it uncovered? Cheers! Bill __________________ A butterflies wings. About to bring down everything...

06-15-2013, 05:55 PM	#26
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	If it's probing tender in the thickest part of the flat, take it off, wrap it in a couple of layers of foil and stash it in a dry cooler with some towels or newspaper for insulation until you're ready to eat. I like a minimum of two hours cooler time for briskets. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-15-2013, 05:55 PM	#27
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	BTW, it looks great! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-15-2013, 05:56 PM	#28
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	The leading end of the flat usually dries out for me and probes tough for me too. If it probes well everywhere else, I would pull it, wrap in butcher paper or foil and let it rest wrapped in towels in a warm cooler for 2-4 hours before serving. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

06-15-2013, 06:00 PM	#29
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	That is coming along fine, you are going good Bill __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

06-15-2013, 06:01 PM	#30
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I assume you pulled it by now? Wrapped and resting for at least 2 hours before cutting __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]