First time brisket.. - Page 2

BigHatBBQ · 03-13-2013, 04:49 PM

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.

Swamp Donkeyz BBQ · 03-13-2013, 04:53 PM

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.

pal251 · 03-13-2013, 05:19 PM

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?

Swamp Donkeyz BBQ · 03-13-2013, 06:11 PM

The point is almost always going to be more tender. Keep going until the flat offers little resistance.

pal251 · 03-13-2013, 06:38 PM

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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Fo Sizzle My Nizzle · 03-13-2013, 06:51 PM

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!

pal251 · 03-13-2013, 09:28 PM

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

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JohnHB · 03-13-2013, 10:56 PM

What a fantastic running commentary from the Brethren. End result looks terrific.
John

NickTheGreat · 03-14-2013, 08:05 AM

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

Swamp Donkeyz BBQ · 03-14-2013, 11:22 AM

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.

03-13-2013, 04:49 PM	#16
BigHatBBQ Got Wood. Join Date: 06-28-09 Location: Mansfield, TX Downloads: 0 Uploads: 0	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. __________________ Beau Smith - Big Hat Bar-B-Q Smokers and Grills - www.bighatbbq.com

03-13-2013, 06:38 PM	#20
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas Downloads: 0 Uploads: 0	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 Sent from my Galaxy Nexus using Tapatalk 2

03-13-2013, 06:51 PM	#21
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	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! __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus ~ Limey Weber 18 OTS When all else fails just ask yourself, WWGALD???

03-13-2013, 09:28 PM	#22
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas Downloads: 0 Uploads: 0	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

03-13-2013, 10:56 PM	#23
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	What a fantastic running commentary from the Brethren. End result looks terrific. John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

03-13-2013, 04:53 PM	#17
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	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.

03-13-2013, 05:19 PM	#18
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas Downloads: 0 Uploads: 0	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?

03-13-2013, 06:11 PM	#19
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	The point is almost always going to be more tender. Keep going until the flat offers little resistance.

03-14-2013, 08:05 AM	#24
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	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 __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

03-14-2013, 11:22 AM	#25
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	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.