Pork on top; brisket on bottom PICs -- happening now! - Page 2

grilling24x7 · 01-21-2012, 08:00 PM

So the brisket is now resting. I cooked it to 190 and stuck a probe in it to assess 'softness.' It wasn't really like butter so I kept it on. Took it off at 199 (total cook time from 9am-7pm at ~250) and just sliced one little end off. It was pretty tough. Tasted great, but definitely not falling apart soft. Hmm, I'm not sure. Two thermometers registered 199 so it isn't a therm error.

Right now it's wrapped tight in foil at room temperature.

I will clarify this however, a thermometer probed did slide into the meat easily, but there was some resistance when I cut a few cheater slices off the end.

grilling24x7 · 01-21-2012, 09:32 PM

Overall a success. I can't wait to eat more of it tomorrow. Here are some pics.

I'm guessing the brisket needed to be cooked in an aluminum tin or foiled early. The flat just doesn't have enough protective fat I guess.

pigdog · 01-21-2012, 09:46 PM

Nice looking brisket bud. Looks to me like you nailed it without foiling.

NorthwestBBQ · 01-21-2012, 10:21 PM

I usually take both off at 200.

Bbq Bubba · 01-22-2012, 09:46 AM

Outstanding!

grilling24x7 · 01-23-2012, 01:00 PM

everything was a big hit. I snapped this photo with my cell:

a loaded plate!

42BBQ · 01-23-2012, 01:04 PM

Nice work, brisket looks great, hard to get just a flat done perfectly for some reason. Love the plate pic, in particular the pulled pork sammie, CAN'T EVEN SEE THE BOTTOM OF THE ROLL LOL. Nice cook.

PatAttack · 01-23-2012, 01:48 PM

Holy Fark!

Now that is my kind of plate!!

01-21-2012, 08:00 PM	#16
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	So the brisket is now resting. I cooked it to 190 and stuck a probe in it to assess 'softness.' It wasn't really like butter so I kept it on. Took it off at 199 (total cook time from 9am-7pm at ~250) and just sliced one little end off. It was pretty tough. Tasted great, but definitely not falling apart soft. Hmm, I'm not sure. Two thermometers registered 199 so it isn't a therm error. Right now it's wrapped tight in foil at room temperature. I will clarify this however, a thermometer probed did slide into the meat easily, but there was some resistance when I cut a few cheater slices off the end. __________________ Weber Performer 18.5" WSM UDS build: http://grilling24x7.com/UDS1.shtml http://www.grilling24x7.com Last edited by grilling24x7; 01-21-2012 at 08:22 PM..

01-21-2012, 09:32 PM	#17
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Overall a success. I can't wait to eat more of it tomorrow. Here are some pics. I'm guessing the brisket needed to be cooked in an aluminum tin or foiled early. The flat just doesn't have enough protective fat I guess. __________________ Weber Performer 18.5" WSM UDS build: http://grilling24x7.com/UDS1.shtml http://www.grilling24x7.com

01-21-2012, 10:21 PM	#19
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	I usually take both off at 200. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

01-22-2012, 09:46 AM	#20
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Outstanding! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

01-23-2012, 01:04 PM	#22
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	Nice work, brisket looks great, hard to get just a flat done perfectly for some reason. Love the plate pic, in particular the pulled pork sammie, CAN'T EVEN SEE THE BOTTOM OF THE ROLL LOL. Nice cook. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

01-21-2012, 09:46 PM	#18
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY Downloads: 1 Uploads: 0	Nice looking brisket bud. Looks to me like you nailed it without foiling.

01-23-2012, 01:48 PM	#23
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Holy Fark! Now that is my kind of plate!!

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