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View Full Version : First Brisket SMOKIN !


hydramax
09-12-2008, 12:03 PM
Okay guys I'm ready for some more razzing ! Brisket has only been on for 4 hrs and temp at 160 allready. Yes I let my temp in WSM get away from me (275) max.And no that wasn't my plan!! Is it going to be okay or are we eating jerky tonite? Pics at 4 hr mark.

milehigh
09-12-2008, 12:14 PM
They only give you guff on here if they like you. :-D
Keep us posted. Have a beer and remember it is all about having fun.

Paul

Bigmista
09-12-2008, 12:17 PM
You're doing fine. You should hit a plateau where it hangs there for a while. Don't panic. Just ride it out.

hydramax
09-12-2008, 12:36 PM
Thanks guys. It's 12oclock here so cold one in order.Sit and watch the smoker smoke.So, how many beers before done?

barbefunkoramaque
09-12-2008, 12:48 PM
I burn hot and fast... 275 (if its the temp at the grate) is fine and will not produce jerky..LOL

heed the advice of these guys and don't fret.

Oh mY God CNN's Poppy Harlow is a HOOOOOOOT looking Brisket.

PaSmoker
09-12-2008, 12:57 PM
I'm figure'n about a 6 pack....or 3.....:biggrin:....Looks good...may want to push probe in the thickest SIDE, i.e. not from the top...I find a more accurate reading that way....Of course, after a few cold ones probably won't matter much anyway!....Have a blast!
http://bigdrumsmokers.com/Forum/images/smilies/019.gif

Ron_L
09-12-2008, 12:58 PM
Check the temp in a couple of places. You could have the probe tip in some fat. Remember, if it is done early just wrap i in a couple of layers of HD foil and put it in a dry cooler with some old beach towels or layers of newspaper. It will stay hot for hours, even loner if you preheat the cooler with hot water (and dry i before putting the brisket in :-D)

hydramax
09-12-2008, 12:58 PM
Poppy is no match for my brisket girl !

buttrubbersbbq
09-12-2008, 01:02 PM
ummmmmm....that pick right above here,,,,,,that disturbs me. is that tailgate able to support that kinda of weight?

PaSmoker
09-12-2008, 01:03 PM
Don't pass go..Don't collect $200.....GO STRAIGHT TO PENALTY BOX!!!! :icon_shock1:

Ron_L
09-12-2008, 01:10 PM
That's it, Hydramax... You're cut off... No more brisket help for you.

Aaaaa My eyes!

:-D

hydramax
09-12-2008, 01:16 PM
Oops, wrong girl. She's my mud wraslin babe... Anyhoo,Ron I checked all over and it's right 165-170. Hopefully it stay here awhile cause I can tell alot of areas are tough.Hopefully BigMista is on the money with plateau! It's only been 5.5 hrs

Harbormaster
09-12-2008, 01:25 PM
...may want to push probe in the thickest SIDE, i.e. not from the top...
Same thing I was gonna say.
Lookin good so far!

Pitbull
09-12-2008, 01:34 PM
What Ron said. I generally do my between 225-250, so your not our of the ball park at all.

Roo-B-Q'N
09-12-2008, 01:43 PM
Sounds like it is stuck. That just means it is rendering the fat and loosening up the brisket. When that thermometer goes in like warm butter you got yourself a cooked brisket.
Nothing wrong with 275* if you wnt close down your dampers until temps lower.
As far as how much beer??? I can't help you. I am usually long into vodka lemonades before my briskets get done. :lol:

Mokin Bandit
09-12-2008, 02:08 PM
Wait, you didn't put in in the oven... tisk tisk!

hydramax
09-12-2008, 02:22 PM
Chit, knew I would forget something dangit .

N8man
09-12-2008, 02:37 PM
Poppy is no match for my brisket girl !
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19012&stc=1&d=1221238711
Time To Wrap That Brisket In Foil With A Little Beef Broth!!!!:twisted:

buttrubbersbbq
09-12-2008, 02:43 PM
MY GOD!!!!! she ran on to the second page......just how big is this woman???

Divemaster
09-12-2008, 02:52 PM
You're doing fine. You should hit a plateau where it hangs there for a while. Don't panic. Just ride it out.

Check the temp in a couple of places. You could have the probe tip in some fat. Remember, if it is done early just wrap i in a couple of layers of HD foil and put it in a dry cooler with some old beach towels or layers of newspaper. It will stay hot for hours, even loner if you preheat the cooler with hot water (and dry i before putting the brisket in :-D)
Listen to these guys and you'll do fine....

Anyhoo,Ron I checked all over and it's right 165-170. Hopefully it stay here awhile cause I can tell alot of areas are tough.Hopefully BigMista is on the money with plateau! It's only been 5.5 hrs
They're right, it could sit at those temps for an hour or two..

Oops, wrong girl. She's my mud wraslin babe... http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19012&stc=1&d=1221238711

Please tell me she has a bottom on (Norbert Mod)....

Thanks guys. It's 12oclock here so cold one in order.Sit and watch the smoker smoke.So, how many beers before done?
Beer like brisket is done when it's done.

hydramax
09-12-2008, 03:16 PM
That's my Girl and you ain't gettin any of it !!!! So quit gawking at her ! HaHa Temp raised 1 degree in last 1.5 hrs. I'd say I'm at plateau. Not much into foiling stuff,like to leave it bare like my Babe !

BobBrisket
09-12-2008, 03:16 PM
I hope that truck's a 1 ton. I hit that!! That's a 30 packer right there. She's already on the truck anyway. If the bed's rocking......stay the hell away.:-D

Try to take the temp on the flat. I get off readings when I check the point. The point may take longer anyways since it's fattier. I like to slice the flat and make burnt ends outta the point so it will go back into the smoker after it gets cubed.

Divemaster
09-12-2008, 03:22 PM
That's my Girl and you ain't gettin any of it !!!! So quit gawking at her ! HaHa Temp raised 1 degree in last 1.5 hrs. I'd say I'm at plateau. Not much into foiling stuff,like to leave it bare like my Babe !
She's doing fine....

PaSmoker
09-12-2008, 03:52 PM
Beer like brisket is done when it's done.

Just about sez it all....and just to note, I'll be using that line often....might make me sound like a "deep-thinking" man...(of course you won't get any credit.....:biggrin:)

Divemaster
09-12-2008, 04:09 PM
Just about sez it all....and just to note, I'll be using that line often....might make me sound like a "deep-thinking" man...(of course you won't get any credit.....:biggrin:)
I wouldn't expect it.... lol

PaSmoker
09-12-2008, 04:46 PM
Gotcha covered Jeff....See my signature:-D

milehigh
09-12-2008, 04:50 PM
There you guys go again..Hijackin this poor farkers thread. He is tryin to cook a brisket:wink::mrgreen:

Paul

hydramax
09-12-2008, 05:04 PM
Hijack all you want, I just pulled the Brisket @ 186. On for almost 9 hrs with probe slipping in very smooth. Foiled and in cooler for dinnertime. Will try to get some Pron before wife mutilates it.Thanks to all the Brethren's help here on my first brisket. Hopefully taste as good as it smells!

blues brother
09-12-2008, 05:26 PM
Remember to slice across the grain....
And be sure to make burnt ends out of the point.

Bigmista
09-13-2008, 01:01 AM
Welll???!?!?!!!

milehigh
09-13-2008, 11:17 AM
Well????

Paul

hydramax
09-13-2008, 11:24 AM
Guys,the brisket turned out very good.Sorry but wife sliced before I got any pron of finished product.The meat was a bit firm in spots but overall its worth trying again.I used weber steak seasoning rub that was very good on it.I will definetely do another one soon.Thanks For all Brethren's help, very much appreciated !!!!!!!!

thillin
09-13-2008, 12:32 PM
Sorry but wife sliced before I got any pron of finished product.

That's why I take pics before it comes off the smoker.:biggrin:

barbefunkoramaque
09-14-2008, 12:37 AM
Guys,the brisket turned out very good.Sorry but wife sliced before I got any pron of finished product.The meat was a bit firm in spots but overall its worth trying again.I used weber steak seasoning rub that was very good on it.I will definetely do another one soon.Thanks For all Brethren's help, very much appreciated !!!!!!!!

Oh come on, I let my wife handle the meat all the time. :icon_shy

Hey Hydra... seriously.... get a cheap little flat and throw it in the oven like I said. I am serious. The memory of that texture will serve you well as you hunt for just the right technique to make your future briskets. Hell my grandmother used to wrap one in foil before she left for work, the oven would come on at 12 noon and when she got home it was done to perfection.

Norcoredneck
09-14-2008, 04:37 AM
That's it, Hydramax... You're cut off... No more brisket help for you.

Aaaaa My eyes!

:-D
And the sudden sour taste in my mouth. :icon_sick

Smokin Mike
09-14-2008, 10:43 AM
glad to hear that your brisket turned out great!, brisket is the only thing I can not master yet