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Old 09-24-2013, 04:19 PM   #1
On the road to being a farker
Join Date: 09-20-13
Location: New Braunfels
Default Smoked me a brisket today. The best ever for me!

Got the brisket into the pellet grill this morning on 9/23 at about 10:00 AM Central Time. I opted out of cooking this on the Wood Smoker because I could do a lot more sitting than walking back and forth tending to the smoker every 45 minutes to an hour. For me the wood smoker is more fun, but right now sitting and resting my leg is the better part of valor. This is another dish that is going to be sliced and vacuum sealed into small serving sizes so that there will be food available at my wife's discretion to easily warm up and serve.

This is an 11 lb. full packer. I marinaded this for 3 days and then just put it into the smoker. I used an aluminum foil drip pan and placed a water pan in there as well. I was going to use the A-MAZN Smoker but I did not have enough room to place it into the unit. However, all is well.

Right now the internal temperature of the meat is 82 degrees and the Yoder is set at 225. Foiling will occur at 150 degrees.

Until then, we will just relax and take it easy.

Well, I did not get much sleep last night, as this brisket hovered between 180 and 192 for a long time. I kept thinking that it would just get there and I would be asleep. I did doze off now and then and wake up in a start to look at the Maverick to see what happened. My wife gets up at 5:00 AM every morning to make coffee and then go to Planet Fitness for her exercise program. When I heard her, I woke up and saw that the temperature was 199. I went outside and pulled the brisket out of the Pellet Smoker and placed it on the counter still wrapped in tin foil and then covered it in towels. I am going to wait a couple of hours, nap, and then cut it up to place it in vacuum sealed bags.

This brisket was in the smoker for 19 hours. Wow! I am glad that I used the pellet smoker as the wood smoker would have totally worn me out not that I am real lively right now.

This took me longer than I thought. I started this brisket at 10:00 AM in the morning on Monday 9/23/13 and it finished 19 hours later on Tuesday, 9/24/13 at 5:00 AM. I thought that it may be completed earlier like 10:00 PM last night, but it just went slow.

I have made my own brisket before, and I have tasted brisket in Lockhart, Texas, and for my taste buds, this was the best brisket that I have ever had. It was so moist and juicy, unbelievable. My wife was up at 5:00 AM to get ready to go her fitness center and when I started slicing, she started tasting. She knocked off a nice tasty slice before she left the house and she does not eat anything in the morning especially that early. When she keeps nibbling, then you know that it is good.

So, I made a little video here for your viewing pleasure. I hope that you enjoy this video and thanks for watching.


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Old 09-24-2013, 04:24 PM   #2
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Join Date: 08-29-11
Location: Lincoln, NE

Remember what I said in your pizza thread, save some to use as your meat on your next pizza.

Good luck Thursday. It looks like you will have food ready to go for you.
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

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Old 09-24-2013, 04:25 PM   #3
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont

Sounds like you really nailed it.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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Old 09-24-2013, 04:30 PM   #4
is One Chatty Farker
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Join Date: 08-20-13
Location: Odessa, TX

That looks fantastic! Great cook and great video
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.
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Old 09-24-2013, 04:38 PM   #5
Diesel Dave
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Join Date: 08-23-13
Location: In the woods in FEMA Region V

That looks awesome!!

Thanks for the video too
Arms discourage and keep the invader and plunderer in awe, and preserve order in the world as well as property... Horrid mischief would ensue were the law-abiding deprived of the use of them. Thomas Paine
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Old 09-24-2013, 05:25 PM   #6
On the road to being a farker
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Join Date: 08-23-13
Location: Pittsburgh, PA

Are you using two meat probes in your brisket? Does that help at all?
"Just keepin' it GRILL"....on an Ugly Drum Smoker!
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Old 09-24-2013, 06:00 PM   #7
somebody shut me the fark up.

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Join Date: 03-17-12
Location: Shreveport, Louisiana

Great Vid and the Brisket looks Excellent!
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen & ThermaPop, Party Q

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Old 09-24-2013, 06:17 PM   #8
is one Smokin' Farker
Join Date: 07-08-12
Location: Murrieta ca

Great cook, Thanks for sharing
Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers
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Old 09-24-2013, 06:20 PM   #9
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl

Lookin way fine!
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

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Old 09-24-2013, 06:49 PM   #10
Babbling Farker

Join Date: 08-09-12
Location: Spokane Valley, Washington

Looks perfect from here!

Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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Old 09-24-2013, 07:45 PM   #11
Full Fledged Farker
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!

Beautiful brisket!!
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Old 09-24-2013, 08:44 PM   #12
Humble Soul
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Join Date: 09-13-13
Location: Honolulu, HI

Looks great!
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Old 09-24-2013, 09:36 PM   #13
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO

Looks like you CAN teach an old dog new trix
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."

Modified Char-Griller / Whalen 37.5" King Kettle [url][/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
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Old 09-24-2013, 10:18 PM   #14
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma

Great looking brisket!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
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Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
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Old 09-24-2013, 10:22 PM   #15
is Blowin Smoke!

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Join Date: 04-19-13
Location: Live Oak, Texas

That brisket looks really good there. I'm only 20 minutes away, maybe I could just follow my nose to that baby.
Is your marinade a secret or would you share it with the rest of us? Thanks for the nice video.
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