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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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03-13-2013, 04:49 PM | #16 |
Knows what a fatty is.
Join Date: 06-28-09
Location: Mansfield, TX
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foil advantage
The big advantage to wrapping in foil or using a foil pan is to catch all the drippings. Makes a great starter for a sauce.
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Beau Smith - Big Hat Bar-B-Q Smokers and Grills - www.bighatbbq.com |
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Thanks from:---> |
03-13-2013, 04:53 PM | #17 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Grills Gone Wild is right. Don't stop until the flat probes with little resistance. Then you're free to pull it off and let it rest. Sounds like your doing fine.
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03-13-2013, 05:19 PM | #18 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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Ok the point is beyond butter feeling but the flat is still running a bit tougher and is at 180 to 185. Should I keep going or pull it and let it carry over?
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03-13-2013, 06:11 PM | #19 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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The point is almost always going to be more tender. Keep going until the flat offers little resistance.
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03-13-2013, 06:38 PM | #20 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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Re: First time brisket..
I took it off cause I got scared but I put it back on... its been going since 11 and its 640 now so i was worried I'd over do it
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03-13-2013, 06:51 PM | #21 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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First time brisket..
Don't worry bout the IT. Usually around 190 I start checking a few different spots on the flat. You want to stick your thermometer in every 30-60 minutes until it feels like you're sticking it in a warm butter. If you pull it before this the flat will more than likely be tough. Don't sweat the point now. It has enough fat to keep it good until the flat is ready. Don't pull til it probes right!
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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03-13-2013, 09:28 PM | #22 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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Re: First time brisket..
Took it off around 8 pm. My wife was starving so we sliced off piece and I wrapped it back up tighg on the counter. I later sliced off a large section for us tomorrow then a piece for my buddy and I for lunch tomorrow..along with in laws.
This stuff doesn't last long Best brisket I've had. Thanks a bunch Sent from my Galaxy Nexus using Tapatalk 2 |
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03-13-2013, 10:56 PM | #23 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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What a fantastic running commentary from the Brethren. End result looks terrific.
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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03-14-2013, 08:05 AM | #24 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Sounds like it worked out good. One thing I started to do was log the times and temps of my cooks. It's not uncommon for my briskets to take over 12 hours, though I cook more in the 275°F range
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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03-14-2013, 11:22 AM | #25 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Looks like you did a good job! Looks nice and juicy. Always trust your probe. You can have two briskets, the same weight and grade, and both have completely different cook times. Once you get the HnF down you'll never look back.
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