2nd attempt at over night brisket

kgressler · 02-23-2013, 12:36 PM

Been lurking for a few months decided to join in the fun.
A little back ground. I got my first smoker this past summer(18.5 WSM) and have been enjoying it ever since. I think I enjoy the whole process of preparing and smoking/drinking then the eating. I enjoy the getting friends and family around to eat what I have cooked.
My experience has been a handful of butts. And it took me till the 3rd one till I got it to the point where I would feel comfortable enviting people over. Pork ribs I've done 3 times and they have improved but still just not there. But I think it was mostly due to time constraints and people looking at me like they are dying of starvation. So a little patients next time and I think my pork ribs will be damn good.
This is now my 2nd whole packer that I have done. First one turned out pretty good. Actually much better then I hoped. I think I pulled it maybe a half hour to an hour too soon. Temp was 205 and probed like budda in the point but the flat was just not quite there. Was worried about the high IT temp so I pulled it. Wrapped it in a faux cambro for 3+hours. A few days later I realized my thermometer was not calibrated and was about 10 degrees off. Lesson learned.
Tonight smoke is going to be very similar to my last attempt. With a few exceptions. Last time I used a homemade rub wich i just didnt think added as much flavor as I'd liked so tonight I'm using a base of Montreal steak seasoning and then adding some brown sugar and cayanne pepper.

Made an injection with some low sodium beef broth and Montreal steak seasoning. Got all this done around 1 this afternoon and will let it sit till in fridge till I start the smoke at around 3 am.
Il throw a few photos up from my iPhone of the prep work. And of coarse during and the finished product.
If there are any criticism I am open to hear any and all.
Thanks for reading and wish me luck.

Ron_L · 02-23-2013, 01:23 PM

Good luck!

Don't worry about the point. Cook it until the flat is probe tender. There is enough fat in the point so it will be fine.

kgressler · 02-23-2013, 01:34 PM

Here is the 16lb piece of yum yums. I read somewhere online that you should try and by one that will fold over itself when you hold it in the middle. This one was the best one SAMs had. It folded over nicely. Strange thing is all the briskets were marked 2.38lb but 3 and the 3 that were marked 2.48lb were the ones that were not stiff as a board. Not sure why the .10 difference but I picked the one that was the least firm so we will see if this makes a difference.

kgressler · 02-23-2013, 01:38 PM

Trimmed it up real nice like. Well over 2 lbs of fat.

kgressler · 02-23-2013, 01:40 PM

And here we go with the rub and injection. Wrapped it up tight and in the fridge it went. Will add some more rub right before I throw in on the WSM in the morning.

code3rrt · 02-23-2013, 02:51 PM

Lookin' forward to seein' the finished product.

$billBBQ · 02-23-2013, 03:32 PM

Looks good - I agree with Ron cook the flat so it is tender, let it rest a bit then make burnt ends with the point. They are my fav part of a full packer.

KotaChuk678 · 02-23-2013, 04:47 PM

Keep us posted!

kgressler · 02-24-2013, 03:26 AM

It's mighty cold this morning. 17 degrees little to no wind but its down right chilly out. Took awhile to get it up to temp. Normally within 20 minutes its set and ready to go but this cold has made it tough. Filled the 18.5 WSM as full ad I could and used 3/4 full of coals in the starter.
Using some white oak and a little apple I had laying around.
Gonna try and get some more sleep if its possible should be close to wrapping around 9 or so in the morning.

kgressler · 02-24-2013, 07:49 AM

I'm about 5 hours in right now took temperature in a few spots. To see where I'm at and it's between 155 and 162.
Woke up with my pit temp around 275 a little higher then I want so I closed the vents a little more. Cooking a little faster then I though but I'm sure the stall isn't far off. Will wait another hour and then wrap it.

Oldbob · 02-24-2013, 07:54 AM

Looks Great so far !!

bmonkman · 02-24-2013, 08:32 AM

Looking forward to seeing the final product. Like what I am seeing so far.

Bludawg · 02-24-2013, 08:55 AM

Skidder · 02-24-2013, 08:56 AM

Looks great but move that smoker away from the wall a bit. Safety first!

Pitmaster T · 02-24-2013, 08:58 AM

ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh hhhh yummy

02-23-2013, 12:36 PM	#1
kgressler Is lookin for wood to cook with. Join Date: 12-06-12 Location: Maryville IL Downloads: 0 Uploads: 0	2nd attempt at over night brisket Been lurking for a few months decided to join in the fun. A little back ground. I got my first smoker this past summer(18.5 WSM) and have been enjoying it ever since. I think I enjoy the whole process of preparing and smoking/drinking then the eating. I enjoy the getting friends and family around to eat what I have cooked. My experience has been a handful of butts. And it took me till the 3rd one till I got it to the point where I would feel comfortable enviting people over. Pork ribs I've done 3 times and they have improved but still just not there. But I think it was mostly due to time constraints and people looking at me like they are dying of starvation. So a little patients next time and I think my pork ribs will be damn good. This is now my 2nd whole packer that I have done. First one turned out pretty good. Actually much better then I hoped. I think I pulled it maybe a half hour to an hour too soon. Temp was 205 and probed like budda in the point but the flat was just not quite there. Was worried about the high IT temp so I pulled it. Wrapped it in a faux cambro for 3+hours. A few days later I realized my thermometer was not calibrated and was about 10 degrees off. Lesson learned. Tonight smoke is going to be very similar to my last attempt. With a few exceptions. Last time I used a homemade rub wich i just didnt think added as much flavor as I'd liked so tonight I'm using a base of Montreal steak seasoning and then adding some brown sugar and cayanne pepper. Made an injection with some low sodium beef broth and Montreal steak seasoning. Got all this done around 1 this afternoon and will let it sit till in fridge till I start the smoke at around 3 am. Il throw a few photos up from my iPhone of the prep work. And of coarse during and the finished product. If there are any criticism I am open to hear any and all. Thanks for reading and wish me luck.

02-23-2013, 01:23 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Good luck! Don't worry about the point. Cook it until the flat is probe tender. There is enough fat in the point so it will be fine. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-23-2013, 02:51 PM	#6
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Lookin' forward to seein' the finished product. __________________ 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.

02-23-2013, 03:32 PM	#7
$billBBQ Knows what a fatty is. Join Date: 08-01-12 Location: Shrewsbury, MA Downloads: 0 Uploads: 0	Looks good - I agree with Ron cook the flat so it is tender, let it rest a bit then make burnt ends with the point. They are my fav part of a full packer. __________________ Rub This! BBQ -- UDS (3), Stoker, Charbroil Double Chef (Aka FatBoy)

02-23-2013, 04:47 PM	#8
KotaChuk678 On the road to being a farker Join Date: 01-28-13 Location: White Plains, N.Y. Downloads: 0 Uploads: 0	Keep us posted! __________________ bandera owner

02-24-2013, 07:54 AM	#11
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	Looks Great so far !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-24-2013, 08:32 AM	#12
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Looking forward to seeing the final product. Like what I am seeing so far. __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

02-24-2013, 08:55 AM	#13
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	__________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-24-2013, 08:56 AM	#14
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Looks great but move that smoker away from the wall a bit. Safety first!

02-24-2013, 08:58 AM	#15
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh hhhh yummy __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook