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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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11-17-2013, 09:01 AM
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#1 |
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Knows what a fatty is.
  Join Date: 09-05-13
Location: Chapel Hill, NC
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Took a deep breath, and tried first brisket
Hello Brethren,
Having produced improving ribs, butts, wings, ABTs and chicken bombs I felt it was time to attempt a brisket. I started with the excellent 2009 tutorial on brisket, then bought a 15 lbs packer from my local butcher. Next trimmed the excess fat and took much of the cap off. Then I injected and applied rub, Started the kettle at 5:30 this morning and dropped the brisket on it at 6 AM. Here is a picture 3.5 hours in. Grill temp is 257 and internal temp is 133. I plan to wrap in foil (don't have butcher paper) at 160 IT. And then cook until the flat probes like butter. Will then vent until the temp drops by a degree or two and then double wrap in foil and let rest for a couple of hours. I'll attempt burnt ends from the point I will have removed during the vent, whew! Sound like a reasonable approach? Thanks to the brethren for advice and patience!
__________________
Erle, KCBS: MCBJ, CTC Humphrey's Qube'd Pint, Weber OTG (upgraded silver), Smokey Joe Gold, Stoker I & II ATCs, and Red Thermapen |
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11-17-2013, 09:03 AM
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#2 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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You got this! Sit back and enjoy the cook. Biggest thing to remember is that the meat is done when it probes tender in the thickest part of the flat. Once you get that, the brisket world is your oyster.
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~Ren~ Fat Kids Club Founding Member |
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11-17-2013, 09:11 AM
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#3 |
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Full Fledged Farker
 Join Date: 12-03-08
Location: Mishawaka, IN
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Looking good. But quit peeking and leave the lid on as much as possible. Otherwise it could take a lot longer than you expect. Keep up the good work!
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1 - Weber Redhead (pre 1979) 1 - 22.5 One Touch Platinum - Brick Red 1 - 22.5 WSM 1 - 18.5 WSM KCBS Member #52009 Certified MOINK Baller |
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11-17-2013, 09:28 AM
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#5 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Move your thermo probe to the thickest area on the flat looks like it is reading the point. or better yet yank it out and stomp on it cut the wire off and use it to probe the thickest area of the flat for tha Butta feel you have a Very long way to go at your chosen temp.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-17-2013, 09:54 AM
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#7 |
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somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Staying tuned for some Pr0n
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-17-2013, 11:48 AM
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#8 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Great start
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[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] |
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11-17-2013, 11:56 AM
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#9 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Looks like a good start to your first brisket.
Like aawa said - sit back and relax... oh, and move your probe to the flat like Bludawg said...
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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11-17-2013, 12:38 PM
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#10 |
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Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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^^^Yup what they all said.
It is lookin real good just learn the patience of cooking a brisket. Must be brisket Sunday and I missed the memo 
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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11-17-2013, 01:27 PM
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#11 |
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Knows what a fatty is.
Join Date: 09-05-13
Location: Chapel Hill, NC
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Update 2PM
Well it's been on for 8 hours and the IT is 163, so I wrapped in foil and moved the probe to the large part of the flat as Bludawg and others suggested. Here is what it looked like before I foiled it.
I also stoked the fire to 300 to speed things a little bit. Anticipate it being ready between 7 & 8, we'll see... Appreciate the kind words from the brethren!
__________________
Erle, KCBS: MCBJ, CTC Humphrey's Qube'd Pint, Weber OTG (upgraded silver), Smokey Joe Gold, Stoker I & II ATCs, and Red Thermapen |
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11-17-2013, 01:42 PM
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#12 |
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Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Looking really good.
Also remember to rest it after the cook for at least an hour. And to let it steam out before you rest it as it will continue to cook if you don't
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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11-17-2013, 04:29 PM
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#14 |
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Knows what a fatty is.
Join Date: 09-05-13
Location: Chapel Hill, NC
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Learning a lot..
Well it's 5:10, and this flat is probing without resistance. So I pulled the brisket, opened to let it steam. Looks pretty good to me
So I took the point off, re-foiled the flat with three layers, covered with two beach towels and deposited it in a cooler. I'll let it rest for a couple of hours then slice it up and take a last set of update pics. I also put the burnt ends into a pan and back on the kettle. Man those things are amazing! Thank you all for the advice and encouragement. Y'all are the best!
__________________
Erle, KCBS: MCBJ, CTC Humphrey's Qube'd Pint, Weber OTG (upgraded silver), Smokey Joe Gold, Stoker I & II ATCs, and Red Thermapen |
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11-17-2013, 04:33 PM
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#15 |
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Knows what a fatty is.
Join Date: 09-05-13
Location: Chapel Hill, NC
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Second pic
Not sure why, but I could only post one pic. Here is the brisket
__________________
Erle, KCBS: MCBJ, CTC Humphrey's Qube'd Pint, Weber OTG (upgraded silver), Smokey Joe Gold, Stoker I & II ATCs, and Red Thermapen |
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